CLH Digital - Issue #54 by CLH News

Issue 54

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Industry Calls on Government to Adopt Australia's 50% Rent Relief Scheme

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Hospitality sector leaders are urging the government to adopt Australia’s rent relief scheme to help struggling businesses survive beyond the end of the rent moratorium, which is presently in place until 30 June. The campaign which is headed by Peter Thornton who is Australian and chief financial officer of dining, drinking and live music concept The Piano Works, and David Abramson, chief executive of leisure property adviser Cedar Dean, argue that introducing a similar scheme here in the UK will create a practical solution

for all parties. “The UK currently does not have a national solution to the rent crisis imposed by the pandemic," said Thornton. "Viable businesses will be unable to pay rent arrears due to their lack of revenue and the government needs to take drastic action, otherwise we will experience a widespread business collapse and job losses come the end of the moratoria in June.”

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Editor's Viewpoint

Issue 54

Welcome to the latest issue of CLH DIGITAL “Never make an excuse for going to the pub, save it for leaving.” BENNY BELLAMACINA Our front page story makes interesting reading. As the sector emerges lockdown and is now on a “roadmap to reopening” it is set to face, on Thursday, July 1, the “elephant in the room”. That being the end of the government rent moratorium on June 30.

EDITOR

Peter Adams

This is a highly contentious argument. Landlords. like all commercial businesses. want paying for the services they provide and, of course, will want contracts they have entered into with third parties honoured. However, we do live in rather unusual trading times! It was the government who forced businesses to close. They never took the decisions themselves.

Aside from closing businesses, the government then subjected them to severe restrictions on the rare occasion this past year that they were allowed to open. You do not have to be a rocket scientist to understand that enforcing a businesses closure, or severely restricting that businesses ability to operate, has a devastating effect on money coming through the tills. And when it comes to money to pay rents, “if businesses don’t have it, they can’t pay it”. And nor should they. Nor should they, in my “humble opinion”, beg, borrow or steal to pay it, or enter into any long-term negotiations with landlords to defer payments. The government forced these businesses to close, overwhelmingly against their will. The government enforced restrictions on businesses who are currently unable to operate in a profitable way, as they did previously. Therefore I genuinely feel the government should undertake the financial responsibility for rents during this period. I note the call for an Australian style system to be adopted over here. The Australian scheme, popular though it may be, calls for simply passing the costs of non-payment of rent to landlords. It wasn’t the landlord who enforced business closures, and it is not the landlord who are enforcing trading restrictions, it is the government. I would like to make the point that I “do not have a dog in the race”, I am not a land-

lord, but on the face of it, the Australian style system is (in my opinion) once again a government attempt to spend other people’s money to shine its own moral compass! (Feel free to disagree with me I always welcome feedback)! Great news to see that almost half of consumers have been back to enjoy hospitality since we reopened on the 12th. It really is welcome news. The appetite (no pun intended) is there! 44% of consumers have visited a pub or restaurant - a figure which is 9 percentage points higher than the 35% of consumers who returned in the first ten days of reopening after the end of England’s first national lockdown in July 2020. I am very much hoping this is shape of things to come. The sector needs support not only in rents, but other initiatives as well.

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It may take years to get the hospitality on trade sector back on its feet and trading repandemic levels.

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For that the sector will need long term strategic and planned support, and not virtue signalling “sticking- plaster” quick fixes.

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So I would urge you to, as our lead story asks:

Peter Adams David Bartlett Guy Stephenson

• Email your MP - asking them to challenge government on the current position on commercial rents & to engage in the night-time economy APPG on commercial rents

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• Send bespoke letter to your MP - if you would prefer to write a bespoke letter from your business to your local MP the following link will give you a head start!

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• Submit evidence to the enquiry - the government have called for evidence on the current situation with commercial rents, all evidence must be submitted by11.45 pm on Tuesday 4th May

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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

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Industry Calls on Government to Adopt Australia's 50% Rent Relief Scheme Issue 54

Under Australia's rent relief scheme, the government made it compulsory for: • Landlords to agree to a reduction in rent payable, of up to 100%, in proportion to the reduction in the tenant's business during Covid-19. The scheme required landlords waive 50% of the total reduction in rent payable and accept deferment of the remaining balance paid back in instalments over the remaining time on their lease. • Landlords to not draw on a tenant's security for the non-payment of rent (such as a cash bond, bank guarantee or personal guarantee) during the period of the Covid-19 pandemic and/or a reasonable subsequent recovery period. • Banks to offer leniency on payments owed for the duration of the scheme to ensure the landlords remained afloat. "Australia's rent relief scheme will provide a proven and workable solution that works for both the tenant and the landlord." Thornton added.

The government has in recent months come under severe pressure calling to introduce a more vigorous rent protection scheme extending beyond the lease forfeiture moratorium, which prevents landlords from repossessing commercial premises if businesses are unable to pay their rent as a result of the coronavirus pandemic. In response the government earlier this month launched a call for evidence to help monitor the overall progress of commercial rental negotiations and assess whether further steps to protect businesses are needed. The NTIA which has campaigned for many months regarding the issue of commercial rents, has outlined three important actions operators can undertake to ensure the government is forced to resolve the commercial rent position for thousands of night-time economy businesses. • Email your MP asking them to challenge government on the current position on commercial rents & to engage in the night-time economy APPG on commercial rents • Send bespoke letter to your MP if you would prefer to write a bespoke letter from your business to your local MP the following link will give you a head start! • Submit evidence to the enquiry the government have called for evidence on the current situation with commercial rents, all evidence must be submitted by11.45 pm on Tuesday 4th May Michael Kill CEO NTIA Says: "Businesses Owners will continue to take on further rent debt through this period, which will inevitably compromise their future. This needs Government intervention and will require

“Thousands of businesses have been lost already, with many employees and freelancers, hanging off every announced press statement. With the acknowledgement by the PM of the immense commitment of businesses and the nation in support of the Public Health Strategy by the Prime Minister, out of courtesy would it be too much to ask the Government to place greater importance on timely communication given the gravity of some of these announcements”. 'We need your support to ensure the Government understands the depth of the problem by contacting your constituent MP's asking them to actively challenge the Prime Minister on the current Commercial Rent Issue.' In February this year a campaign was also launched on behalf of the hospitality sector calling for the government to introduce a two-year period for • MICROWAVES • EXTRACTION CANOPIES • businesses to pay back half the rents owed, saying that this would be a “mandated starting point” for reasonable negotiations between tenants and landlords, and would avoid EDWARDS, KING & EDWARDS mass liquidations, bankruptcies and winding up orders • We have a comprehensive which predicts will be the case when the moratorium range of Re-conditioned ends. Catering Equipment in stock The campaign highlighted the UK hospitality sector’s turnover falling by £72 billion in 2020, equivalent to nearly £200m a day in lost sales for businesses, stating that operators would not have survived without the rent moratorium. Campaign founder Tony Lorenz said “ With no word from the government thus far, clarity is urgently needed to avoid bankruptcies, and a follow-on mass unemployment in the sector. That too would have a knock-on effect on impacts on the tourism and travel industries, crucial parts of the U.K.’s domestic offering.”

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The proposal has also been supported by operators, including Revolution Bars Group chief executive Rob Pitcher; Tom Kidd, co-founder of London bar operator Adventure Bar Group; Menashe Sadik, founding director of Chopstix Group; Alex Salussolia, managing director of Glendola Leisure; and Kevin Todd, chairman of Farmer J, Fafa’s, Upham Pub Company and Which Which.

lead departments to use this period between now and the end of June to address these issues and look at potential solutions where the stakeholders share the burden of debt from rent arrears. Consideration needs to be given to a more robust code of conduct which would require some mandatory elements within it, similar to the Australian model, ensuring that each stakeholder comes to the table to resolve this current situation”.

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Employer-Mandated Vaccinations In The Trade & Hospitality Sector 4

CLH Digital

Issue 54

Lucy Gordon, Director in the Employment team at leading law firm, Walker Morris (www.walkermorris.co.uk), discusses whether employers can require staff to be vaccinated against Covid-19. pices. Given that a final decision is unlikely before the summer, what are the risks for private –sector employers looking to adopt a mandatory approach in the meantime?

WHAT ARE THE RISKS?

The UK government has confirmed that it will not embark on mandatory vaccination for UK residents, which leaves open the question of whether employers could require staff to be vaccinated as a condition of attending work. The legality of this approach, and the fairness of taking disciplinary action in the event of non-compliance, like many things in employment law, is a question of what is reasonable. On 14 April, the Department of Health and Social Care launched a five-week consultation period regarding a proposal to require care home providers to only engage staff who have had the vaccine, unless they are exempt for medical reasons. This represents a significant change from the early messages about encouraging take-up, but stems from the fact that only 53% of care homes currently meet the SAGE recommendation to have 80% of staff and 90% of residents vaccinated. If adopted, the requirement would apply to all staff, including agency workers and volunteers, and those engaged in ancillary functions such as cleaning and catering. At present, the proposal only relates to those working in care homes with at least one resident over the age of 65. It doesn’t apply to those working in the NHS, those working with younger adults or those in hos-

Assessments would need to be undertaken to determine whether a vaccination programme is a proportionate method of addressing the risk posed to residents/care users, or whether other options are available. It may constitute a reasonable management instruction to have the vaccine where, for example, it is difficult to employ other safety measures such as social distancing and frequent hand-washing, but situations such as these outside of the care sector are likely to be rare, and employers would need to be mindful that any blanket approach could indirectly discriminate against certain groups, such as on the basis of disability or religion. In healthcare in particular, employers would need to be mindful of the distinction that the government has drawn by limiting its proposal to care homes with residents over 65, and consider whether a requirement for vaccination in other settings is justifiable in this context. A key battleground would be “anti-vaxxers” and whether an objection to vaccination could be considered to be a philosophical belief. Employers would need to consider how they would provide for these exemptions and whether these would reduce the effectiveness of the programme overall. Prioritising certain groups within a workforce for vaccinations could also give rise to risk for employers if based on perceptions or assumptions about the level of risk of infection. For example, well-meaning employers hoping to offer priority vaccinations to those in certain agegroups or with particular risk factors could face discrimination claims if they inadvertently make assumptions that turn out to be incorrect. Regarding new entrants to the profession, it appears that a grace period would be permitted during which the individual can arrange a vaccination. Otherwise, such policies risk indirectly discriminating against younger applicants who may not yet have been offered a vaccine.

One particular area of pressure for employers could be third parties requiring that staff are vaccinated - for example, prior to accessing their sites. It has been suggested that members of the public may be required to demonstrate that they have been vaccinated to access public spaces such as air travel and sports events. Businesses providing individuals to work at such locations may also be asked to ensure that their staff also comply with this requirement. Employers would need to be mindful that they should not acquiesce to any instructions to discriminate, and that it might be necessary to make exceptions for some and/or reasonable adjustments for disabled employees who may not have been able to be vaccinated. Such circumstances will require careful discussion with third parties.

WHAT IF AN EMPLOYEE REFUSED A REQUEST? If an employee refused consent for a vaccination, the employer would need to decide whether it was reasonable in the circumstances to take disciplinary action and/or to consider redeploying the employee to another role, if available. This would depend on the reasons given for the refusal and the employer’s justification for requiring vaccination in the first place. A further potential for discord would be employees refusing to work with non-vaccinated colleagues if they themselves are unable to be vaccinated. Employers would need to bear in mind the competing interests of employees and consider whether alternatives, such as changing either or both employees’ duties or work stations could resolve any disputes.

WHAT CAN EMPLOYERS DO? It is likely to be far safer and less contentious for employers generally to promote take up of vaccines rather than to enforce roll-out, just as the government will be doing. Employers should be mindful of different viewpoints and take positive action to encourage reliable, fact-based information being given to employees. Employers could also consider inviting in healthcare specialists to answer employees’ questions to allay any concerns. For those in healthcare, the government has produced a full pack of supporting documentation, including posters and leaflets that can be used to encourage take-up of vaccination.

One in Four Venues Trading in English Hospitality’s First Week of Outdoor Service step on the road to recovery for England’s hospitality sector, and for pubs in particular. Venues that have been able to open have worked hard to give people the eating and drinking out experiences they have missed for so long, but they remain subject to major operational constraints and the unpredictability of the British Spring weather. Three in four venues in England remain closed, and while some may open over the next few weeks, we will have to wait another four weeks until it is feasible for many hospitality venues to reopen again. Until then, operators deserve support from local authorities to make the most of outdoor trading space—not to mention some sunshine.”

Pubs have returned quicker than restaurants as consumers eat and drink out again, but three quarters of England’s licensed premises remain shut.

Just under a quarter of England’s licensed premises have opened for trade in hospitality’s first week back for outdoor-only service, according to latest figures from the Market Recovery Monitor from CGA and AlixPartners. A total of 20,832 venues were trading again by Thursday 15 April— 23.2% of England’s 89,953 known licensed sites. Re-openings have been more widespread in the pub sector than restaurants, thanks to the wider availability of beer gardens, patios and other outdoor areas. Four in 10 (39.1%) of England’s food pubs have been open, alongside almost one third of community pubs (31.6%) and high street pubs (29.9%). Reopening has been more difficult in the restaurant sector, where outdoor trading space is often limited. Fewer than one in eight (11.8%) sites in the independent-led restaurant segment have opened, though casual dining restaurants (23.5%) have been quicker to return. By region, openings have been spread quite evenly across the country,

reaching a high of 24.4% in the Central and East, and a low of 21.8% in North England. All licensed premises in Scotland and Wales remain closed until later this month. Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “The return of outdoor service is a welcome first

Graeme Smith, managing director at AlixPartners, said: “With the vast majority of the sector remaining closed until next month’s planned indoor reopening, operators will be hoping that the next phase of Government’s roadmap remains on track. While reports of strong consumer demand this week are welcome and while operators are driving sales where possible through use of their outside spaces, the stark reality is that this trading represents a small proportion of normal revenues and most will be making a loss. Many challenges remain during this reopening phase and the months ahead.”

Outdoor Hospitality To Reopen and Rules on Mixing Outdoors Relaxed In Wales Six people will be able to meet outdoors in Wales from Saturday 24 April while outdoor hospitality will be allowed to reopen from Monday 26 April as cases of new COVID-19 infections continue to fall, First Minister Mark Drakeford has confirmed today. The current rule provides for up to six people (not including children under 11 years of age or carers) from a maximum of two households to meet outdoors. The new rules from Saturday will allow six people (not including children under 11 years of age or carers) to meet outdoors. People should observe social distancing from people from outside their household or support bubble when meeting others outside.

The rules for meeting indoors remain unchanged. The First Minister has also confirmed outdoor hospitality will be allowed to reopen from Monday 26 April 2021. First Minister, Mark Drakeford said: The public health context in Wales remains favourable, with cases falling and our vaccination programme continues to go from strength to strength. Because meeting outdoors continues to be lower risk than meeting indoors, we are able to bring forward changes to allow any six people to meet outdoors. This will provide more opportunities for people, especially young peo-

ple, to meet outdoors with their friends. This will undoubtedly have a significant positive impact on people’s wellbeing. I’m also pleased to confirm outdoor hospitality will be allowed to reopen from Monday 26 April. These changes will help the hospitality sector recover after a difficult twelve months. It is thanks to the continuing efforts of people across Wales we are able to introduce this change. Together, we will continue to keep Wales safe.”

Nearly Half Of Consumers In England Have Been Back To Visit Hospitality Since Reopening Issue 54

Nearly half of consumers in England have been back to pubs, bars and restaurants since they reopened for outdoor service, new CGA research shows. The Consumer Pulse survey found that 44% of adults have visited the hospitality sector since last Monday (12 April). The figure is 9 percentage points higher than the 35% of consumers who returned in the first ten days of reopening after the end of England’s first national lockdown in July 2020.

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ing visits to the On Premise because of doubts about crowds and the weather. More than two in five (42%) say they would have gone out more in the last week if they thought they would be able to get a table without a reservation. Among those who have not yet been back, nearly a third (31%) say it is because they do not want to sit outside. A significant proportion of non-returners are either waiting for indoor seating to become available (16%) or for safety measures to end completely (12%).

In further signs of enthusiasm for hospitality’s return, people who have been out have made an average of 2.4 visits each, and nearly all said their visit was better than expected (45%) or as expected (52%).

CGA’s Consumer Pulse survey also suggests some consumers are delay-

Rachel Weller, CGA’s director of consumer research and marketing, said: “It’s great to see that consumers have embraced outside eating and drinking in hospitality’s first week back. Pubs, bars and restaurants have worked very hard to make the most of their outside spaces, and the good weather has undoubtedly encouraged a speedy return. With four weeks still to go until hospitality can fully return, businesses will be hoping for more sunshine and continued momentum of visits from increasingly confident consumers, while reassuring those who have not yet been out that it is safe to do so.”

Labour leader, Sir Keir Starmer, was thrown out of a pub in Bath following a confrontation with an angry landlord over lockdown restrictions.

“I think he has utterly failed us as the leader of the opposition. He has completely failed to ask the questions that needed asking, like, why did we throw away our previous pandemic preparedness?

Rod Humphris, who co-runs The Raven pub, said he was unhappy with Labour’s response to government lockdown measures.

“Why have we just accepted lockdown? Why have we just accepted the loss of all our freedoms?”

Sir Keir was forced to leave the pub during a walkabout. He shouted “that man is not allowed in my pub” and “get out of my pub” as the Labour leader, who was wearing a black face mask, walked out of the door.

Mr Humphris, who said he does not agree with coronavirus lockdowns, said: “He walked into my pub without asking and I threw him out. Or at least, I did my best to throw him out, his security got in the way.”

The findings follow separate research from CGA showing food and drink sales at venues that are able to trade have been running well ahead of July 2020’s levels. However, with the majority of hospitality sites in England closed, and the sector still completely shut in Scotland and Wales, total sales remain well below pre-COVID levels.

“Get Out of My Pub” Labour Leader Faces Licensee’s Fury The incident, which saw Mr Humphris manhandled by security guards has been widely shared on social media. Footage shows Sir Keir and Mr Humphris talking outside the pub before the confrontation, where the Labour leader appears to mention frontline NHS workers. On why he asked Mr Starmer to leave, a frustrated Mr Humphris

later said: “I had heard that the Labour Party were coming round and he turned up and I told him what I thought of him, basically.

Responding to the landlord’s comments about lockdown, the Labour leader said: “I’m afraid I profoundly disagree.” Adding: “I think the vast majority of people here in Bath and elsewhere have recognised that the lockdown was necessary, the restrictions were necessary and that we need to come slowly and carefully out of it so we never have to go back into lockdown.

CLH Digital

Issue 54

Six Tips for Taking Control of a Social Media Crisis By Claire Beaumont, Head of PR and Content, Igniyte – an online reputation management company (www.igniyte.co.uk) Social media means that businesses can expose their brands and products to a broader audience in a more relatable and approachable way. Building a positive online reputation through social networks like Twitter, Facebook, LinkedIn, and Instagram has never been easier. But with the good comes the bad, and it is now even easier to become involved in a crisis that can destroy hard-built reputations and relationships – look at the effect of Dulux's reputation after making some sarcastic tweets about their new sponsorship.

2. 3.

WHAT IS A SOCIAL MEDIA CRISIS? A crisis is an adverse event that can have a long-term impact on your company’s reputation. Social media has changed the way people can interact with your business and brand, which is even more critical when you're providing a service that relies on satisfied customers. A crisis can start for many reasons; online trolls, an article in the media, or even how you manage your customer service enquiries. However, it starts, your audience and stakeholders expect you to deal with it quickly and effectively. And it all begins with preparation.

PREPARING FOR A CRISIS Preparation is the best form of defence. Being aware of your digital footprint and the conversations about your business or brand will reduce any fallout from any potential disaster. 1. Monitor your brand, or business name using social monitoring

tools. Listening tools like Meltwater or BrandMentions will give you an insight into what is being said about your brand. You can check spikes in negative sentiment, allowing you to address any issues before it becomes a social media crisis. Have a social media policy in place for your staff. Set out any expectations and guidelines for your team who use social media. Have a crisis management plan and response strategy in place. Acting quickly in a crisis will help mitigate any fallout. Your goal should include guidelines on responses, which staff will be responsible for what area, and who is in charge of internal and external communications. Have community guidelines. Having set policies that visitors should accept will allow you some control over the content they post and the behaviour you expect from people. Have a shutdown process. If the worst comes to it, and you have to decide to leave social media channels or shut them down temporally – having a plan in place will always help. Test your strategy. Test your plan against different scenarios and make adjustments where necessary.

HOW TO MANAGE A SOCIAL MEDIA CRISIS How you manage and react to a crisis will be the difference between unrepairable damage and your reputation remaining salvageable. So how do you address a crisis if it does happen? 1. Assess the situation. Ask yourself, what is happening right now? How many comments have been made? Is there an article in the media? Who is involved? Understanding the answers to these questions will help you plan for a resolution. 2. Communicate. This means internally and externally. Keep stakeholders up to date with factual information will ensure that everyone remains on the same page. Don't forget to apologise if you are in the wrong.

3. Know when to pause a conversation. Comments and discussions can become heated during a crisis. Do not get involved in conversations; stick to the facts. 4. Silence. This may or may not be the best policy when it comes to a social media crisis. Be timely with updates, but most of all, be honest and sincere. Stick to facts and never respond with emotions. 5. Know your spokesperson. If you have planned for this, you will know your spokesperson. Ensure they keep to facts and don't bring the business, or company, into further disrepute. After the event, it's time for a debrief. Did the strategy work? What went wrong and what went right? What needs to be improved for next time? Consider any extra steps that should be taken, and make sure you take this time to ensure you have an excellent social media strategy in place.

All In A Day’s Work – Hospitality Staff Do Up To 10 Times The Average Number Of Steps Since Restaurants Reopened The combination of the easing of lockdown restrictions, some springtime sunshine and the promise of enjoying a pint in a beer garden has allowed the struggling hospitality industry to finally thrive this past week after months of having to remain closed.

beyond great to finally have our industry back once more. “The large number of bookings, combined with the fact that customers can currently only dine outside, makes for a hefty number of steps that myself and the rest of the floor teams take each day. It can be a hard graft, but the staff are thrilled to be back doing what they love after months of being at home furloughed.

Brits have made the most of their newfound freedom by flocking to restaurants to dine al fresco, with Google data revealing that searches for ‘outdoor dining near me’ are up 450% this past week*.

“Many people often overlook the fact that working in a restaurant can be a physical job, but every drink carried, dish served, and table cleaned really adds up when you’re racking up 30,000 steps a day.”

With this massive influx of customers comes a much higher demand from hospitality workers across the UK, with Solita Restaurants revealing that some of their staff across their six venues walked up to 30,000 steps per day in the first week of opening, ten times more than the 3,000 the average Brit walks*. One hospitality worker’s step count, tracked on their iPhone, on the day restaurants reopened

Parent company of Solita, Shoot the Bull UK’s CEO, Chris Harrison, said: “What industry leaders in hospitality need to be aware of right now, more than ever before, is just how hard their teams are working to get through this craziness of reopening.

These whopping step counts are a product of restaurants being jam packed with back-to-back bookings and that tables being outdoors makes for a longer walks for wait staff to make journeys to and from the kitchen and bar.

“It’s our responsibility to make sure that our staff are happy and well, both mentally and physically, as adjusting from furlough to one of the busiest periods the hospitality industry has ever seen can be a difficult task.

Solita’s Group General Manager, Eddie Kirby, said: “Here at Solita, we’re extremely fortunate that each of our six sites across the UK have outdoor areas, so have been able to begin trading again from April 12th. Our bookings have been flying in and it’s

“We couldn’t be prouder of our hardworking colleagues and can’t thank them enough for their combined efforts of getting through the craziness of reopening week with a smile on their face.”

WSTA Calls On Pub And Restaurant Goers To Support Their Local On St. George’s Day Sales of wine and spirits in our pubs, bars and restaurants have more than halved during 2020 The WSTA is calling on people up and down the country to support their local on St. George’s Day this Friday and raise a glass to hard working staff in England’s pubs, bars and restaurants.

cial revenue that the holiday festivities provided were devastating. Latest figures from the WSTA’s, soon-to-be-released, Market Report show that over the last 12 months, to December 2020, sales of both still wine and spirits in the on-trade are down 60% in volume terms on 2019, pre-pandemic levels. The phenomenal growth of gin over the last five years, in the on-trade, has been halted in its tracks – sales were down to £675 million throughout 2020, which is a staggering drop of over £1 billion.

Forced to close for much of the last 12 months, and only permitted to reopen under strict conditions, pubs, bars and restaurants across England are opening for the first time in 2021 and welcoming back drinkers outside their venues. It came as a huge blow to the hospitality sector when gearing up for the Christmas trading period, the busiest time of the year, that venues were told they would once again have to close. The losses of missing out on the cru-

Rum, billed as the next spirit with the potential to ‘do a gin’, saw sales cut in half, whilst sales of sparkling wines and Champagne were down around £650 million.

Photo by Elliott Brown

These numbers ultimately mean less money in the pockets of pub, bar and restaurant businesses, and those that

supply into the hospitality sector, limiting their ability to recover from a torrid 12 months for the sector. The WSTA has said that there is no better way to show support to all the hard-working publicans, restauranteurs and staff employed throughout the hospitality sector than by taking this St. George’s Day as an opportunity to safely toast the sector’s resilience. Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “The impact of the Covid-19 pandemic and subsequent lockdowns on pubs, bars and restaurants is laid bare in the latest numbers – showing that sales are drastically down on 2019 levels. “The hospitality sector is a vital shop-window for our innovative wine and spirit SMEs, who have been particularly hard hit during the pandemic. The resilience of the SME sector is also something worth supporting. “This St. George’s Day provides the perfect opportunity for people to book a table at their local pub, to their favourite local restaurant or bar, and raise a glass to all those across the hospitality sector – including those businesses that supply into the sector. Many of them are SMEs and have had to survive the last 12 months without the full suite of government support afforded to pubs, bars and restaurants. The people behind the scenes in the hospitality sector have worked incredibly hard to make their venues Covid-safe for the public to return. We will be toasting not only our great hospitality sector’s resilience and fight, but also to the future rebuilding, growth and success of a vital sector of our economy and an integral part of Britain’s world-leading wine and spirit industry.”

Issue 54

CLH Digital

Data Reveals 56% Growth To Average Tip Amount, Providing Hospitality Workers With Much-Needed Boost The latest data from TiPJAR, reveals that hospitality guests were significantly more generous when it came to leaving a tip during the first week of trading, than when they were when purchasing takeaway and food delivery services during lockdown. TiPJAR’s data, which is pooled from its network of more than 1,200 venues, reveals that the average tip per individual transaction increased by 56% compared to the previous week, suggesting that drinkers and diners are more appreciative of hospitality as a service at venues, as opposed to when it is received as an experience through takeaway and via delivery platforms. Overall, tipping activity increased by 650% throughout the week, compared to the week before, across all sectors. While a significant increase was expected, it does further enhance the notion that guests value good service when it comes

to them leaving a tip. This is also further evidence of the pent-up demand and excitement at visiting venues for the first time this year that has been widely experienced across the sector. Perhaps unsurprisingly, tipping activity related to food delivery services was down by almost a quarter (23%) throughout the week, as more people took the opportunity to visit venues in person. James Brown, co-founder of TiPJAR, said: “It goes without saying that the first week back, for those venues in England fortunate enough to have outside space and therefore able to reopen, was a welcome step back to normality. It’s been an incredibly tough period for everybody in the sector, including staff, so to see the evidence in our data that customers have been generous with their tips is a much-needed boost for teams.”

English Hospitality Sector Boosted By Rise In Footfall During First Week Of Reopening, Despite Outdoor Only the 36-55 bracket (31%), 18-24 bracket (20%) and under-18 bracket (2%).

The latest data from connectivity solutions provider Wireless Social suggests that consumer confidence in older age groups was higher last week, compared to previous returns to trading following the first easing of lockdown restrictions.

When analysed by demographics, the figures reveal that 56% of Wi-Fi venue log-ins over the past week were made by men, which is a sevenpercentage point increase compared to the same week in 2019.

The data reveals how footfall recovered to 28% of levels seen in the same week in April 2019, despite fewer than one quarter of licensed venues choosing to open due to the outside only trading rules[i], suggesting that consumers were confident and excited to visit pubs and restaurants for the first time this year. Friday 16th April was the busiest day of the week, with footfall recovering to 31%[ii]. This was followed by Monday (12th) – the first day pubs, bars and restaurants could open – and Sunday (18th), which both recovered to 30%. The data reveals that people aged 56 and over were twice as active last week, contributing to 10% of all Wi-Fi log-ins. This suggests that the vaccine rollout has increased consumer confidence significantly compared to the return to trade after previous lockdowns, where older

age groups were much less represented. The age group made up just 5% of log-ins when the sector reopened in July and again in December, following the previous lockdowns, suggesting people were twice as confident last week, most likely due to the success of the vaccine rollout. Younger age groups were still more willing to venture out overall, with the 25-35 bracket making up 37% of all Wi-Fi log-ins, followed by

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Julian Ross, CEO and founder of Wireless Social, said: “For operators fortunate enough to have outside space, the last week has been a much-needed and well-deserved boost. People are desperate to get out and support their favourite pubs and restaurants and our data, along with the fact that sales were up 60% on 2019 levels, proves this, with footfall hitting the highest levels our high streets and venues have seen in months. “There’s a long way to go, particularly for the venues that are relying on the next phase of the roadmap permitting indoor drinking and dining on 17 May, as well as those in Scotland, Wales and Northern Ireland, but we are so excited to be working with our customers to support and champion them as they return to trading.”

Reopening: The New Challenges Ahead of The Hospitality Sector 8

CLH Digital

Issue 54

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) to figures charting Britain’s rush after the reopening, the road ahead of the hospitality sector remains rocky and stressful, according to market experts. While most venues are still closed due to a ban on indoor service, owners and operators of such joints have requested the UK Government not to alter its plans to reopen indoor hospitality on 17 May and introduce any stringent rules like vaccine passports. Data provided by CGA and AlixPartners Market Recovery Monitor highlighted that only 23 per cent of English venues have been able to open for outdoor services, which have gained in terms of revenue. The combined sales for these joints were higher by 0.5 per cent than in 2019. But many are still waiting to even feel this pleasure.

BUSINESS RATES HOLIDAY

It is a new beginning for the Britons after the Boris Johnson government opened non-essential retail, hairdressers, outdoor settings for hospitality venues, beer gardens, and some public buildings like libraries and others from 12 April. The first weekend saw a massive spike in sales as most people flocked to the streets after the three-month lockdown imposed in January. The total sales reported by the non-essential stores during the weekend stood at £1.8 billion, data published by the Centre for Retail Research revealed. Though the pubs and restaurants in England have reported double sales in just a few days as compared to the pandemic times, according

Going deep into the problems, hospitality trade bodies like UKHospitality, the British Beer and Pub Association (BBPA) and British Institute of Innkeeping (BII), have highlighted the plight of indoor and other owners, operators, and workers and have requested Boris Johnson government to extend the business rates holiday for another three months in England so that the businesses get enough time to bounce back. The trade bodies are requesting an extension of business rates in England until October 2021 so that indoor joint owners also get enough time to recover from pandemic losses. Currently, the business rates are scheduled to expire in July. Whereas the hospitality venues in Scotland and Wales have a full year of business rates holiday valid till 2022.

A latest Deloitte Hotel Sentiment Survey has revealed that hotel operators and investors across Europe expect disruption due to Covid19 to continue till 2022 and would need some government support to sail through these choppy times.

EXPORTS FALL YET AGAIN Despite reopening of the sector, both in the UK and other European countries, UK food and drink exports fell by 9.7 per cent in 2020 as compared to 2019, according to a report jointly produced by the Food and Drink Federation (FDF) and Santander UK. The report highlighted that due to a widespread easing of pandemic restrictions and businesses stockpiling products in the EU before December, UK exports fell by 1.7 per cent in Q4 2020. The UK exports to both EU and non-EU countries fell by 8.0 per cent and 12.1 per cent, respectively. The topmost items exported by the UK also slumped due to the pandemic. The top items by volume are whisky (-13.7 per cent), chocolate (-2.3 per cent) and cheese (-7.5 per cent). The UK government has been backing the sector as it is preparing to reopen, including restart grants to pubs worth up to £18,000, which is part of their wider £352 billion support package. But despite the support, it is far too less as the road ahead is way full of hurdles. Besides, the pub and restaurants operators are in an ongoing row over the vaccine passports or Covid health certificates, which as per the government, will help them in controlling the virus spread and might also be used to reduce social distancing.

Only A Pavement Away Partners with Fred Sirieix to Launch Ex-offender Employment Campaign order for the training to take place. Gaucho have already signed up to the project and will be leading the way for Sponsoring a Kitchen after being in partnership with Only A Pavement Away since it began.

Only A Pavement Away (OAPA), the charity that supports ex-offenders, vulnerable veterans and those having suffered homelessness into jobs within hospitality, has partnered with TV and hospitality legend, Fred Sirieix, to launch the ‘Sponsor a Kitchen’ campaign. The campaign will sit alongside Fred’s already successful charity, ‘The Right Course’, currently being implemented in both HMP Isis and Wormwood Scrubs, with four further prisons are already in the pipeline. Only A Pavement Away Ambassador Tom Aikens will also be supporting this new ground breaking initiative. The Right Course transforms staff messes into fully functioning restaurants run by prisoners for the benefits of all prison staff and external guests. Front of house, cooking and barista qualifications are delivered side by side with on-the-job training and exposure to employers. This prepares offenders for work in hospitality upon their release, and subsequently to find roles as a result. The new partnership between Fred and the charity sees Fred provide both syllabus and management of the programme, with OAPA stepping in to source employers and utilise the first of its kind ‘Job Board’. For prisoners whose release is due within six months of starting the course, the OAPA Candidate Profile Page will be available to register

for the course and subsequent employment. Fred said of the new partnership, “This is an amazing opportunity for ex-offenders to turn their lives around and follow a new path to employment within hospitality. By partnering with Only A Pavement Away, we’re able to not only support through facilities and training, but also find employers who are willing to participate in order to source suitable roles for the offenders once they’re released and guide them on a positive path.” The charity is also calling on employers in the industry to get involved in the programme and pledge funds to refit prison kitchens in

OAPA charity Founder and CEO, Greg Mangham, said: “We couldn’t be happier to join forces with Fred who is such a powerhouse in the industry. This is an incredible opportunity for hospitality employers to support this programme from the ground up. As we all know, hospitality has arguably been the hardest hit industry during the pandemic, and for it to be able to make such a positive change in someone’s life just goes to demonstrate the resilience and level of forward-thinking of the businesses we work with. “It’s so important that we’re working with offenders from the earliest moment possible, and this programme does exactly that. We’d like to thank Fred for his valuable industry insight, and urge hospitality businesses to pledge funds to ensure the prison facilities are up to standard for this vital rehabilitation.” For any hospitality businesses wanting to participate in the programme, please get in touch with Greg at gregmangham@onlyapavementaway.co.uk.

Pizza Express to Recruit 1,000 Workers as Sector Reopens Pizza Express is to hire 1,000 new employees as it prepares to welcome customers into its restaurants from next month. The recruitment drive comes as the UK’s second largest restaurant operator eyes a rapid recovery following a devastating year in the face of pandemic restrictions. The nationwide recruitment campaign across the group’s 360 UK restaurants will include 300 posts under the government’s Kickstart initiative. The company reopened 118 restaurants for al fresco dining on 12 April, and it said that their “gardens and terraces are busy during periods of good weather”. A further 24 PizzaExpress restaurants in England will reopen for al-fresco dining on 29 April. Restrictions will start to be lifted in Scotland to allow indoor dining from 26 April. All 360 PizzaExpress pizzerias in the UK will reopen for indoor dining in May in line with local government guidance, and customer numbers are projected to increase further as social distancing measures are due to be

relaxed on 21 June. Zoe Bowley, PizzaExpress’s managing director, said: “We’re expecting millions of people to flock back to restaurants as restrictions are eased, so we are delighted to be in a position to be able to recruit a thousand new team members to help us serve customers at PizzaExpress. We are also very pleased to support the Kickstart initiative. Our restaurants have been the beating heart of our local communities and neighbourhoods for decades. As well as helping locals to get together with friends and family, we support 360 local economies across the UK as an employer for anyone looking for a fun, flexible and rewarding career. Our pizzerias are a great place to work, and our teams love welcoming new colleagues. After all the challenges and uncertainties of the last year, we’re very excited to be open and recruiting again.” The new recruitment drive follows a challenging year for the business which, in the wake of the pandemic, closed 73 outlets via a company voluntary arrangement (CVA). The closures resulted in the loss of 1,100 jobs while a further 1,300 redundancies were announced as part of cost-cutting measures.

The Government 'Must Commit' to a 2023 Rating Revaluation Issue 54

The Government must commit to the 2023 Revaluation says John Webber, Head of Business Rates at Colliers International, and not allow the lists to slip any further. The Government announced in May 2020 that the business rates revaluation in 2021 would be postponed, “to provide greater certainty for firms affected by the impacts of Covid-19” and in October confirmed that the next revaluation will take place in 2023, based on property values as of April 1, 2021. At the time of the delay, there were hopes that property rental values in April 2021 would be more reflective of true market values. However, given the longevity of the impact of the pandemic and national lockdowns, there are concerns that values in April 2021 have not yet stabilized, which might tempt the government to delay the valuation for yet another year.

This would be a mistake says John Webber, “The revaluation should go ahead, even if the VOA has to complete this in one year (basing on values April 1st 2022), as committed to in Scotland. The VOA should be properly resourced to carry out such a revaluation- and indeed given the government has set in motion plans to strike out the 400,000 appeals going through CCA (the appeals system), this will have freed up the VOA to concentrate on the revaluation. A compromise could be a valuation date of 1 October 2020 giving the VOA a further 18 months. Webber believes that “Leaving the next revaluation to 2024 would be disastrous.” He says a delay essentially mean another seven-year list, with businesses paying rate bills based on rental levels of 2015 for another three years. This should be avoided at all cost. “We have already seen a decimation of our high streets through over high business rates, linked to rental values of another age. The current system is massively skewered against the physical high street retail sector who pay £7.625 billion a year or nearly a third of the of the total business rates burden. We need to tackle this imbalance as soon as feasibly possible and another delay would be another kick in the teeth for retail as it tries to recover from the pandemic.”

CLH Digital

Colliers believe that shorter revaluation cycles are the way forward. “The current five-year revaluation cycle (and this current cycle at seven years) is just too long. We need to move to regular revaluations or even annual revaluations – so that assessments reflect values at the antecedent valuation date (AVD) more accurately during the life of a list.” “This would reduce the likely significant shift in liability following a revaluation and provide greater certainty for businesses. Once a regular and short period is established between revaluation cycles then a transitional scheme, which we saw with such disastrous impact over the last three years, will be unnecessary and can be condemned to the dustbin” “We ask the Government to clarify its policy and confirm the 2023 Revaluation. So far we have not seen the VOA start the latest revaluation which should have been completed on April 1st , so there are rumours we will see more delays. This is concerning. Businesses, particularly in the retail and hospitality sectors more than ever need certainty as what to expect-the only certainty they have at the moment is their current rate liabilities are too high. The silence of the government on this matter has been deafening!”

Foodservice Inflation Likely To Rise As The Sector Reopens Shaun Allen, CEO of Prestige Purchasing, said: “We expect prices to rebound as volumes recover, probably to above 2020 levels by later in the year. Operators would be well advised to seek price holds from suppliers whilst the current inflation levels remain benign. They should also avoid taking a renewal of pre-lockdown supply for granted, as the

commercial impacts of the winter lockdown have been harmful to many supplier balance sheets.” Fiona Speakman, CGA Client Director – Food, said: “After a tumultuous 2020 and early 2021, it is heartening to see the hospitality sector starting to return, and the success of the vaccine rollout raises confidence that consumer spending will bounce back well as the year goes on. However, these figures are reminders that foodservice supply remains volatile, and that the many impacts of both COVID and Brexit will be felt for some time to come. All businesses will need to stay alert to pricing issues if they are to make a positive start to the recovery journey.”

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Figures for the February 2021 Index show the total ‘food basket’ price falling by 2.6% on January 2021, though it was up 2.2% on a yearon-year basis. There were notable dips in dairy and fish / seafood prices, caused by Brexit-related falls in export volumes. The speed of resolution on issues including problematic customs processes and an EU ban on imports of certain UK shellfish will be a key factor in reducing supply and price volatility during the rest of 2021.

As the sector takes the first cautious steps out of lockdown and sales volumes recover, the Foodservice Price Index suggests that a repeat of the considerable firming of prices experienced during the sector’s unlocking in Summer 2020 can now be expected. The easing of deflationary Brexit pressures and the introduction of new government policies around debt, taxation and inflation gradually may also bolster prices.

Several months of falling food and non-alcoholic drinks prices are expected to come to an end as the hospitality industry reopens, the latest edition of the Foodservice Price Index from CGA and Prestige Purchasing reveals.

Issue 54

CLH Digital

Almost Half of All UK Job Losses in Past Year Were in Hospitality The hospitality sector accounted for almost half of all UK jobs lost over the past year according to data from the Office for National Statistics (ONS). Statistics reveal that in the 12 months to March 2021, the total number of paid employees in the country fell by 813,000. Businesses in the hospitality sector were the worst affected and account for 43% of the national total, with a loss of 355,000 employees over the period. Just over three quarters (78%) of those in hospitality losing their jobs were under the age of 35, and more than half who have lost jobs were under 25.

Generally, four in five people who have lost their jobs since the start of the pandemic in March are under the age of 35, and between December and February the number of people in paid employment fell by a further 56,000 as the country entered another lockdown.

pered until the government can deliver on its commitment to dropping legal requirement of Covid restrictions and measures on 21 June,” said Nicholls.

Kate Nicholls, chief executive of UKHospitality, said: “Today’s figures convey the current fragility of hospitality but also the sector’s importance to national economic recovery.”

“Even then, with so many companies facing rent debts and business rates bills, after more than a year with little trading, many companies – and thousands more jobs – will be in jeopardy unless further support is forthcoming.

She added that the rise in unemployment made it even more vital for hospitality to trade without restrictions on 21 June, the provisional date set out by the government. “Hospitality businesses’ ability to reopen will remain massively ham-

“Should the 21 June date lapse, employer furlough contributions could also tip businesses over the edge. Additional support for jobs, coupled with longer-term plans for training, are vital.”

Punjab Restaurant Supports Penny Appeal To Provide 10,000 Meals To Alleviate Hunger During Ramadan Punjab Restaurant is a central London based, independent restaurant and facing the same issues in the hospitality sector as any other. Since the start of the pandemic, Amrit Maan, MD of the Punjab Restaurant, has rolled up his own sleeves and been proactively involved in operations alongside a core team of volunteer staff. Early in the pandemic, Amrit even moved into the restaurant to be able to shield his family whilst carrying out this work, and can now regularly be caught doing the early morning cash and carry runs, taking food deliveries out to organisations, as well as volunteering with some of the partners and speaking to those affected first hand.

In its final big push in all its humanitarian efforts since the Coronavirus Pandemic began and it opens its doors to the public, the Punjab Restaurant Covent Garden gave its support to global charity Penny Appeal, to provide 10,000 meals for their Holiday Hunger campaign and to families during the month of Ramadan. Since Lockdown in March 2020, the Punjab has been cooking to feed anybody and everybody in need. More than 175,000 meals have been provided to homeless, those facing hardship, and to those working on the frontline as well. Penny Appeal is the latest in a long line of organisations the Punjab has partnered with, including Gur Seva, Nishkam SWAT, and local church St Martin-in-the-Fields in Trafalgar Square, and it has also lent a section of its restaurant packing and storage facility for Under One Sky. Penny Appeal’s Team Orange volunteers joined the restaurant volunteer staff to help prepare meals, which included curries such as channa masala aloo (chick peas with potato), mattar aloo (pea and potato), saag aloo (spinach and potato), tarka daal (red lentils) and chicken curry to keep families fed over this period. Alongside these meals, Penny Appeal has provided dry food parcels containing items such as rice, to help keep families going. Charlene from Penny Appeal, who also volunteered at the restaurant comments, “The Charity Penny Appeal and the Punjab Restaurant have teamed up for the 4 to 5 weeks to provide 10,000 meals to low income families and the homeless across London. We normally provide

community Iftars around Ramadan, but as we all are very aware, COVID prevents us from doing this, so we have had to be more creative in the way we deliver meals by teaming up with several partners on the ground who deliver door to door or have set up structures where people can pick up their meals with minimal risk during these times! All the recipes from the Punjab have been developed especially so that they contain minimum allergens and are suitable for everyone, and can be spruced up with some basics if so desired. As the initial panic became more organised, The Punjab Restaurant has increasingly been providing such meals to food banks and community centres predominantly across London, who make sure food reaches those that need it.

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Amrit has been determined to make the restaurant a community resource to help as many vulnerable people as possible through this difficult moment in history. “It’s somewhat ironic that my great-grandfather lost his siblings to the flu pandemic in the Punjab (India) before he came to the UK and set up this restaurant with some very strong community values. Working with food banks right across London, I have seen first-hand the demand for food by families and children. It’s only right during such unprecedented times, the Punjab CC to be involved and alleviate holiday hunger. We’ve not shied away from working with charities representing any faith and this of none. My faith informs me that we are all one humanity. I wish all those observing a peaceful Eid and thank Penny Appeal for their amazing work. It really is about working together.”

Drinks Dominate as Outdoor Trading Returns 12

CLH Digital

Issue 54

growth in the On Premise.

Three quarters of spending on the first day of hospitality’s reopening went on drinks, with consumers treating themselves to premium beers, cocktails and spirits after several months away.

Elsewhere in the drinks sector, cocktails took a 7% share of sales on Monday, compared to 4% on the equivalent day in 2019. Non-cream liquors trebled their share of spirits sales from 8% to 23% thanks to the widespread interest in cocktails. With many people focused on celebrating the return of venues, soft drinks’ share fell back from 15% to just 5%.

CGA’s data shows that drinks enjoyed a 75% share of sales by value on Monday (12 April)—21 percentage points higher than the 54% share they took on the equivalent day in 2019. Beer, cider and other long alcoholic drinks took a 61% slice of drinks sales—slightly ahead of a 58% share back in April 2019. World lager grew its share of draught lager sales from 31% to 44% to make it the category with the sharpest upswing, at the expense of standard lager, whose share dipped from 41% to 26%. This echoes recent CGA consumer research indicating that many people will be happy to spend on premium products on their return to venues. The sprits category drew 16% of all drinks sales, nearly double its 9% share in April 2019, as many drinks celebrated the return of pubs, bars and restaurants with cocktails or shots. Gin’s share of spirits sales was 12 percentage points down, but tequila’s was four up. It chimes with a

couple of CGA’s pre-opening predictions for spirits: that people who have been drinking gin and tonics over lockdown might seek something different when they go out; and that tequila could be set for significant

After so long without drinking out, consumers were clearly ready to celebrate and treat themselves on Monday,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “As more normal visiting patterns resume and inside trading returns, we can expect splits of drinks sales to settle back nearer towards pre-lockdown levels, but some important differences in preferences are sure to settle for the long term. Understanding how the pandemic has changed people’s habits, and adapting range and price to suit both enthusiastic and more cautious drinkers, will be vital as operators and suppliers establish the new normal of drinking out.”

‘Tables For Heroes’ At Le Gavroche

Michel Roux Jr is inviting friends, family and colleagues of all deserving pandemic heroes to nominate them for a chance to enjoy lunch or dinner for two people on the house at his Mayfair restaurant Le Gavroche.

Gavroche’s website. Initially, a quick post with the nominee’s role, a shot of them in that role, and an example of what they’ve done to be so outstanding during the epidemic will get them through to the shortlisting process.

“From firemen to food store employees, from teachers, volunteers, charity workers, carers to soldiers, so many people in the community have done such a magnificent job during the Covid-19 outbreak. We want to say thank you, not just to the front-line workers, but to everyone who has done their bit to make a difference to someone else over the past year,” says Michel. He and his team want to mark the re-opening of the hospitality industry with this demonstration of their appreciation of the selflessness of these special individuals.

The team at Le Gavroche will, over the next few weeks, find out more about their outstanding contributions and choose the 25 people who they feel have made the greatest difference.

There are 25 Tables for Heroes available at Le Gavroche from June until the end of the year. The successful nominees will be treated to a four course Saturday lunch or dinner with drinks for them and a guest. To be up for a table for a hero, nominations are to be made through the Le

Michel Roux Jr says: “There’s no doubt that there are thousands of heroes out there who deserve our thanks for their magnificent community spirit over the past year. I wish we could reward each of them, but we will do our best to make sure that each of the 25 people and their guests who can join us at Le Gavroche enjoy a convivial meal, surrounded by our appreciation for their selflessness.” All nominations please to Le Gavroche’s website: www.le-gavroche.co.uk/tables-for-heroes

Wetherspoon To Open 44 More Pubs In England With Outside Areas Wetherspoon is to open a further 44 pubs in England on Monday April 26.

pizza, deli deals, fish and chips and British classics. Food in pubs in England will be available from 9am to 9pm seven days a week.

The company opened 394 of its pubs in England on Monday April 12.

Customers will be able to order and pay through the Wetherspoon app, however, Wetherspoon staff will be able to take orders and payment at the table from those who don’t have the app.

The new pub openings include those in Guildford, Ilkeston, Lincoln, Morecambe, Camborne, Driffield, Nottingham and Reading, as well as London.

The Wetherspoon pubs will not be operating a booking system.

On the same day (April 26) Wetherspoon will also open 60 of its pubs in Scotland and 32 in Wales.

Customers will be able to enter the pub to gain access to the outside area and also to use the toilet.

Three Wetherspoon pubs in Northern Ireland will open on Friday April 30.

Test and trace will be in operation and hand sanitisers will be available.

It will result in 533 of the company’s 871 pubs being open. From April 26 all Wetherspoon pubs (including those that opened on April 12) will be extending their opening hours for an extra hour each day. The pubs in England will be open from 9am to 10pm (Sunday to Thursday inclusive) and 9am to 11pm (Friday and Saturday), although

some have restrictions on closing times and in those cases will close earlier. They will offer a slightly reduced menu, to include breakfast, burgers,

Wetherspoon chief executive John Hutson said: “We are looking forward to opening the extra pubs in England as well as those in Scotland, Wales and Northern Ireland. “We look forward to welcoming our customers and staff back to our pubs.”

Asda Owner EG Group Buys Leon Restaurant Chain

Leon has been sold for an estimated £100 million to the billionaire brothers who purchased Asda.

mitted to sustaining and further strengthening the values and culture that we have built at Leon, a business that has my dad’s name above the door.

EG Group, run by Mohsin Issa and Zuber Issa, has bought the 70strong restaurant chain, which was founded in London in 2004 by John Vincent, its chief executive, Henry Dimbleby, Boris Johnson’s national food tsar, and the chef Allegra McEvedy, both of whom left the business a few years later.

“Mohsin and Zuber will not just be superb custodians of the Leon brand, through EG Group they have the vision, investment appetite, foodservice expertise and network scale to take Leon to many more people and places. This is what Leon has always been built for and I am confident under the new ownership, the brand will flourish and have even greater appeal to a broader customer base, especially outside of London.”

Following the acquisition for a reported £100m, EG plans to invest in the chain and broaden its current foodservice offering, which includes the likes of KFC, Subway, Greggs and Starbucks stores run from its petrol stations. Leon, which employs 700 people, was majority-owned by two private equity firms, Active Partners and Spice Private Equity, with stakes of 30% and 40% respectively has 71 restaurants, of which 42 are company-owned sites in Britain, with a strong presence in London. It also has 29 franchised sites, mainly in airports and stations in the UK and the Netherlands.

Co-founder John Vincent said : “In some ways this is a sad day for me, to part company with the business I founded 17 years ago in Carnaby Street. But I have had the pleasure of getting to know Mohsin and Zuber across the past few years. They have been enthusiastic customers of Leon, going out of their way to eat here whenever they visit London. They are decent, hard-working business people who are com-

“Thousands of people have been part of creating the Leon experience. Each has left their mark, and I would like to thank everyone inside Leon, our partners and suppliers, and our guests who have visited us about 200 million times so far. We have tried hard, done some good things, made a healthy amount of mistakes, and built a business that quite a few people are kind enough to say that they love.”

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Expert Reveals the Best Wine Pairings for Your Favourite Plant-Based Food 14

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Issue 54

By The Bottle Club (www.thebottleclub.com/collections/wine)

TOMATO-BASED DISHES PAIRED WITH A FRENCH RED

MUSHROOM RECIPES PAIRED WITH A FRUITY WINE

The key to finding the perfect wine combination is simply to match the food qualities with the wine qualities and experiment with what works best for your palette. The rule of thumb is that the wine should be more acidic and sweeter than the foods which you are choosing to pair with them.

Fungi come in a variety of different shapes and sizes, giving a mix of flavours and textures, and this should be recognised when pairing with wine. Mushrooms will become richer and gain more depth of flavour when paired with the correct wine.

For a Mediterranean dish, with vegetables such as tomatoes, peppers and courgettes a French red would be a perfect pairing. Pairing suggestions: Croix de Marsan, Chateau de Marsan

Pairing suggestion: Villa Wolf Pinot Noir

Red wine with beef, white wine with fish, right? But what about vegan recipes? With Veganuary coming to an end, more of us than ever before are following a plant-based diet. In fact, the UK has seen an increase in demand for vegan-friendly options, with the number of plant-based restaurants increasing by more than double since last year. If you’re vegan or vegetarian, you might be under the impression that wine pairing with plant-based food is restricted. But vegan food offers just as equally delightful pairings as any animal-based products, such as meats, cheese and fish. With this in mind, we’ve asked the drink specialists at The Bottle Club to reveal their top tips on finding the best wines to drink with the most popular vegan food.

Red wines such as Pinot Noir, Syrah or Zinfandel all give a good depth of flavour and character to popular fungi recipes such as the classic mushroom risotto. Whereas more delicate fungi such as oyster or porcini, pair perfectly with a fruity wine, with a smooth and gentle fizz.

CREAMY PASTA SAUCES PAIRED WITH A LIGHT CHARDONNAY When it comes to choosing the perfect wine and sauce pairing, your choice in colour and flavour wine should be guided from the ingredients within the sauce. For a dish with a rich, creamy sauce such as carbonara, a lighter Chardonnay or a Pinot Bianco compliment the dish well. Cheese and cream-based recipes also go well with a lightly oaked Chardonnay. Pairing suggestion: Doudet Naudin Chardonnay

BEAN BASED DISHES PAIRED WITH A TANGY ZINFANDEL From a vegan bean shakshuka to a kidney bean chilli, bean dishes come in a manner of styles and preferences for everyone and finding the perfect wine pairing is easier than you think. For beans in a rich tomato-based sauce, we recommend a newer win, such as the Selladore en Provence, which will augment the flavours within the dish. This rose will cancel the tangy flavours from the tomatoes, allowing the rich flavours of the beans to shine through. Pairing suggestion: Selladore en Provence 2020

SPICY VEGAN CURRIES PAIRED WITH A SWEET WHITE WINE Try to match the intensity of your wine with your dish. When it comes to curries, it’s really the sauce and its flavouring that influences the beverage that one would pair with the dish. With a heavily spiced or peppery dish, such as curry, we recommend pairing with a bold-flavoured wine. The sweet flavours from white wine help tame the heat of vegetable curry and emphasize the distinctive flavours within the recipe. A Sauvignon Blanc or a Chardonnay will bring out the sweetness of the vegetables in the curry. Pairing suggestions: Muscadet Sevre et Maine sur lie

TOFU DISHES PAIRED WITH A LIGHT-BODIED WINE Baked tofu recipes call for white wine or a sweet red. Baking tofu neutralises the flavour of the dish, so spices and flavouring are added to create a signature taste to the soybean-based recipe. The subtle flavours work well with a light-bodied, clean wine, that can bring out the flavours in the tofu. The key here is to find a sweet wine that will augment but not overwhelm the delicate flavours within the dish. Pairing suggestions: Vanita Grillo

UK Foodservice Delivery Market Saw Growth Of 48.1% In 2020, Reaching £11.4bn nesses offering their own delivery services), who have lost share.

According to the new Lumina Intelligence UK Foodservice Delivery Market Report 2021, the UK foodservice delivery market grew £3.7bn in 2020, reaching £11.4bn – double its 2015 market value – as it benefitted from being one of the few routes to market available through the height of the pandemic restrictions.

Foodservice delivery market to be worth £12.6bn in 2024 The foodservice delivery market will be worth £12.6 billion in 2024 with consistent robust growth from 2022 onwards. The market will benefit from both a supply side growth in branded outlets offering delivery, plus a boost from dark kitchens and virtual delivery operations. However, operators will need to leverage pandemic-driven consumer delivery habits to ensure behaviour is habitual rather than an occasional indulgent treat.

With restrictions easing and the hospitality sector on track for a full reopening in the summer, the report forecasts that the UK eating out market will somewhat bounce-back and recoup some of the share lost to delivery in 2020. As a result, the UK foodservice delivery market is set to decline -7.6% in 2021 to a value of £10.5bn – 37% higher than its 2019 market value. The impact of 2020, where delivery accounted for £2 in every £10 spent on foodservice, is expected to drive habitual delivery behaviour beyond the pandemic. One in twelve order delivery for the first time during the pandemic 8% of consumers ordered foodservice delivery for the first time during the coronavirus pandemic. Meanwhile, over a quarter of consumers have increased their usage through the pandemic and nearly three quarters of current users plan to still order delivery when the restrictions are lifted. This reiterates the importance of continuing to operate and develop a delivered proposition going forwards. ‘Didn’t want to cook’ the top reason for ordering delivery ‘Didn’t want to cook’ leapfrogs ‘treat’ as the top reason for ordering

delivery in 2021 as consumers grow tired of home cooking through the pandemic. Other key reasons for ordering delivery include ‘to wind down or relax’ and ‘to spend time with family’. Uber Eats and Deliveroo grow share of delivery occasions Based on consumers’ most recent delivery, Uber Eats and Deliveroo have grown share of the delivery market. Uber Eats has grown its share of occasions by 5pp to 11.3% and Deliveroo 0.4pp to 11.0%. Both aggregators have partnered with a greater number of branded and independent operators since the start of the pandemic. This growth has been at the expense of Just Eat and Independents (busi-

Commenting on the results, Blonnie Whist, Head of Insight at Lumina Intelligence said, “With dine-in operations closed or heavily restricted over the last 12 months, consumers have turned to foodservice delivery in their droves, including an additional 4.3 million UK adults who ordered foodservice delivery for the first time during the pandemic.” “Whilst we expect the playing field to level out now that restrictions are starting to ease, the impact of 2020 is expected to drive habitual delivery behaviour beyond the pandemic. By 2024, the UK foodservice delivery market will have grown a further 10%, highlighting a significant opportunity. Independent restaurants and traditional fast food brands are set to lead this growth. In the immediate term, promotions will play a key role in driving volume, as the recession continues to pinch household incomes. However, in the longer-term, offering a point of difference and expanding day part coverage will be key growth drivers for operators.”

How Technology Can Help Hospitality Emerge Even Stronger From The Pandemic 16

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By Greig Johnston, CEO at employee engagement specialist Engage4 (https://engage4.vidatec.com) up being more manageable than it was before COVID-19, and we’re about to explore why.

A LEVEL PLAYING FIELD While the deskless hospitality workforce has been coping with distributed teams and complex shift patterns for generations, the desk-based workforce has had it comparatively easy. That’s because desk-based office workers tend to share the same communal space during the same hours of the day. Most will have their own desk or office, they’ll be easy to find during the hours of nine to five, and their work schedules are predictable. That is, until the pandemic forced non-essential desk-based businesses to ‘shut up shop’ and enable their teams to work from home, often with more flexible schedules and only occasional check-ins with management.

The hospitality sector is no stranger to juggling busy, fast-paced teams who are constantly on the move. When it comes to cohesion, team spirit and forming the cultural ‘glue’ that holds a business together, pubs, cafes, restaurants and hotels have, in many ways, been disadvantaged from the outset. With naturally high staff turnover, varying shift patterns and team members that often pass each other like ships in the night, mastering workplace culture and balancing team morale is a complex affair. Little did it realise, this ‘deskless’ sector has been preparing for a postpandemic landscape the whole time, and we’re now seeing a technological shift that could see it bounce back even stronger and leaner than it was before. Onboarding, connecting and engaging with staff may well end

Suddenly, the desk-based sector faced the very same challenges that the hospitality sector had been coping with for years. It’s a shame that it took desk-based sectors being shaken to their core for large-scale innovation to happen. Still, a technological revolution is now on the horizon, and hospitality is one of the many deskless sectors that stands to benefit.

THE SHIFTING FOCUS OF TECHNOLOGY Prior to the pandemic, the deskless workforce that you find in hospitality attracted less than 1% of technological investment and innovation when it comes to business management, according to a report from Venture Beat. Just about every tool, platform, app or software package being developed was designed to help desk-based teams manage things like workflow, onboarding and employee engagement, while those in hospitality were largely left to fend for themselves. That’s surprising, given that more than 80% of the world’s workers are deskless, from lorry drivers and care workers to pub landlords and hoteliers, as reported in

research by venture capitalist firm Emergence. One small silver lining to be gleaned from the pandemic, despite how badly it has bruised the hospitality sector, is that the focus of this technological innovation and investment is now finally starting to shift. Because desk-based teams now share many of the same challenges that deskless workers always had, the scales are about to tip in favour of hoteliers, caterers, restaurateurs and pub and cafe owners.

BOUNCING BACK WITH TECHNOLOGY As the hospitality sector emerges from its long pandemic hibernation, it will find there are more options to choose from when it comes to onboarding and management of teams effectively. Many existing deskbased tools will have been adapted to cater for more agile and flexible working, and countless new ones will have emerged to help businesses wrest back control and keep their company culture strong. For instance, onboarding no longer has to be limited to filling out paper forms at a desk. There are already apps out there that will let managers onboard new team members flexibly and in their own time via their smartphone. Or allow staff members to connect via exclusive online communities that can also host business news, events and updates. Calendars, rotas and schedules can be shared and edited in real-time, allowing staff members to seamlessly swap shifts or request holidays from the palm of their hand. This technology is only going to get better as we emerge from the pandemic, but it’s up to hospitality businesses themselves to seek it out and take advantage. We often hear the UK government uttering the phrase ‘build back better’ when talking about a post-pandemic world. Thanks to new apps, tools and other technologies, the hospitality sector can take this literally.

Excitement Builds as The Gresham Scaffolding Starts to Come Down The refreshed exterior of Leicester’s newest aparthotel is starting to be revealed as the scaffolding is dismantled.

“There was so much that needed to be done in the initial stages from replacing brick work, rebuilding walls, levelling flooring and re-constructing lift shafts to raising staircases and lifting handrails to name but a few things!

The former Fenwick department store has been behind covers since February 2020, when developers, Aimrok Holdings started the £17 million renovation to transform the iconic Grade II listed building into a high-end 133-bed aparthotel with four prime commercial units and 12,000 square feet of state-of-the-art office accommodation and flexible meeting space.

“We did actually spend more time on restoration that we originally planned, but that’s the way it goes sometimes. We are confident that we now have a building that is safe, warm and welcoming. “I can’t wait for the scaffolding to drop to see our beautifully restored building in all its full glory.”

Over years, the 140-year old exterior ashlar stone had discoloured and was in need of cleaning and restoration from top to bottom, in order to preserve and brighten the beautiful old façade

Internally, The Gresham will benefit from a new central light well running from floor to ceiling which allows natural light to flow through whole building. The main staircase has been carefully renovated; double glazing has been added throughout and an ornate stained glass panel – which was not in the original plan - has been saved and restored as a feature.

It will take around six weeks to dismantle all the scaffolding, but it is anticipated the stunning new-look building will be fully revealed by early June. Meanwhile, inside The Gresham - despite the pandemic - there also has been a considerable amount of continuous activity since renovations started 15 months ago. Much of the preliminary work involved strengthening the foundations and ensuring the old building was structurally secure before it could be worked upon. Snizhana Yesaulenko, director at Aimrok Holdings and managing director of principal contractor, Cube Construction said, “Being such an old building we had to take each part step by step to make sure it was not

only safe, but met the current building regulations – which are considerably different now from when the building was built in the 1800s . “The Gresham is one of the most complex builds that we’ve ever done due to its age, visibility, location and the fact that it has been altered so much over the years.

Yesaulenko added, “Where possible we have tried to retain as many of the original historic characteristics as possible. All the exterior windows have been painstakingly reconditioned by hand: each glass panel has been cleaned, repaired and every frame sanded and repainted by three members of staff who have been doing this for the past 13 months. It has taken a very long time but the results will be worth it. “

There’s No Matching… The BIGGEST EVER Pork Scratchings Advertising Campaign! Mr Porky, the No1 pork snacks brand, is launching the biggest ever advertising campaign for scratchings. Aimed at engaging lapsed consumers, the “There’s no matching a scratching” campaign runs from the 16th April for 6 weeks and hero’s pork scratchings’ unique appeal and how other snacks just don’t come up to scratch. The campaign will include national radio coverage through a partnership with TalkSport, as well as a heavyweight regional campaign in the Midlands where scratchings are particular-

ly popular. Activity is across OOH, radio, digital and social and will support the brand’s ongoing digital activity that is introducing more people to Mr Porky and the wider category. This investment in pork scratchings advertising is unprecedented and could only be delivered by Mr Porky - the category leader. Tel: 01536 204200 www.taytogroup.com

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Vaccine Passports and the Hospitality Industry Comments from Rachel Fletcher, Partner & Head of Crime and Regulatory at Slater Heelis (www.slaterheelis.co.uk) How difficult would it be to enforce vaccine passports at venues and events? Would it require new laws to ensure the rules are followed? “It would be very difficult to enforce vaccine passports at venues and certain events under current legislation and to enforce this with criminal sanctions would certainly need changes to existing law. We don’t know as yet it if criminalisation is being proposed but we do know that the track and trace system has widely been considered by many to be a failure and the invasion to privacy of citizens is unprecedented and would be hard to justify again. “There is also the fact that enforcement of such passports could lead to discrimination, for instance pregnant people who cannot have the vaccine and therefore would be automatically excluded. Whilst it is being actively encouraged to get the vaccine, in reality it is perfectly legitimate for people to reject it, especially whilst it is still in its experimental phase and people shouldn't be discriminated against for taking this stance. “Should proposed punishment be enforced, non-compliance would lead to further criminalisation of law-abiding citizens, many of whom believe

that this is an infringement on their civil liberties. “Some public figures have already rejected this as a condition of performing at venues, considering this approach to be more of a box-ticking exercise and check for the government, as opposed to anything else. Only recently, singer Ian Brown of the Stone Roses has pulled out of a planned appearance at the Neighbourhood Weekender festival in September over his refusal to play events that ‘accept vaccination proof as condition of entry’. I can envisage more artists taking this public stance, and may explain why many high-profile events have actually been cancelled completely for 2021.”

Do you think individual organisers/business owners should be allowed to decide the rules for entry to their venues and events? What would be the difficulties surrounding this?

is made. For various reasons, from staffing to cost issues, it is totally unenforceable and impractical to insist on passports, furthermore, it is not the role of businesses to implement government policy. “Businesses are simply not equipped to deal with the ever-changing rules and they would by default become subject to laws and governance of the Data Protection Act, which opens another can of worms and risk of breaches or improper use of the data. “Hospitality has been one of the worst hit sectors and this proposal places a disproportionate burden on the companies and businesses struggling to survive let alone thrive as we emerge from lockdown.”

Is it important that any rules regarding vaccine passports take into account those who are unable to have the vaccine, or do not have a mobile phone to use an app, for example? What do you think is the best “Yes, they should make their own decisions in line with UK regulations, approach for enforcing such a scheme? but this in itself can create a backlash for the venue if the public don’t

agree. A comedy club in Liverpool taking part in lateral flow testing trials for its events for example has already pulled out due to the adverse reaction and hate campaign, including online trolling it has received as a direct result.

“Absolutely. For instance, it’s a perfectly legitimate decision for pregnant people to await the end of the experiment, which is in January 2023. There has also been lower uptake by some ethnic groups, which would create further inequalities.

“It’s only sensible that customers can choose whether to frequent a venue based on the rules decided by the owners, but such a reactive response to their decision is not acceptable either and people should respect the difficult decision the venue or event organiser has made. Organizers and business owners should not be expected to police their customers.

“The best approach in my opinion is to say that those who are prepared to attend venues do so at their own risk with no passports. Social distancing and masks can be in place as an extra precaution. The vaccine means that the majority of the vulnerable are now protected - the mortality rate is less than 1%, so it is a totally disproportionate use of powers to control the population and make business owners responsible for policing it.”

Tripadvisor Reveals Fastest Growing Destinations For Brits This Summer “Inevitably there will be a conflict of interest arising whatever decision

Tripadvisor data reveals Zakynthos and Santorini are trending for international travel, while Torquay is top of the list for staycations With lockdown restrictions beginning to lift, travel is on everyone’s minds again — albeit largely domestically for the time being. In fact, Tripadvisor site data shows that travellers in the UK searching for British staycations this month has increased by 384% compared with the first week of January¹.

And it’s not just hotel searches that are going through the roof. Brits are so excited to get out and about, with searches for experiences (attractions and tours) by UK travellers this month increasing by 128% compared with the first week of January and restaurant searches are up 100%. With travel finally a possibility again, Brits are no doubt excitedly thinking ahead to the summer and where they might be able to head off on that long awaited holiday. According to a recent Tripadvisor survey, almost half of Brits (47%) are planning to travel this summer, rising to 50% and 51% respectively when looking at Gen Z and Millennials. And it seems that Brits have missed travelling so much over the course of the past year that this summer, they’re not holding back. Almost half (44%) plan to make up for lost time by taking two or more holidays, while one in eight (13%) plan to take at least three. This is also evident in the length of trips Brits are planning as more than one in seven (15%) will take a trip of at least 11 days, while more than one in 20 (6%) intend to have a holiday that is over 14 days, rising to 7% for both GenZ and Millennials. More than one in three (41%) of Brits who plan to travel this summer will be taking a staycation, compared with one in seven (14%) who plan to travel internationally, should restrictions allow. GenZ travellers are the most likely to travel abroad this summer with over one in six (18%) saying that they plan to do so. Tripadvisor search data shows that the most popular travel weeks for Brits this summer are weeks commencing 28 June and 26 July, but which destinations are on the up for Brits this summer? When looking at the UK destinations which have seen the biggest year-on-year increase in searches for domestic travel this summer, Devon’s Torquay comes out on top, followed by the Lake District’s Windermere and Yorkshire’s York in second and third place respectively.

Internationally, Greece is trending heavily as six of the top ten spots for Tripadvisor clicks from UK travellers are Greek destinations. This is possibly owing to the fact that Greece has recently been vocal about its hopes to re-open its doors to tourists in mid-May, providing that they have been vaccinated, have antibodies or can provide a negative Covid test.

The islands of Zakynthos and Santorini in particular are piquing the interest of Brits this summer with four of the top ten located here. Tsilivi (also known as Planos) in Zakynthos takes first place as the fastest growing year-on-year for Brits, followed by Cong in County Mayo, Ireland and Soufriere in St Lucia coming second and third respectively. Here is a full list of the fastest growing domestic and international destinations based on the biggest year on year increase of searches:

10 Fastest Growing (Domestic)

10 Fastest Growing (International)

Torquay, Devon

Tsilivi (Planos), Zakynthos, Greece

Windermere, Cumbria

Cong, County Mayo, Ireland

York, Yorkshire

Soufriere, St Lucia

Newquay, Cornwall

Oia, Santorini, Greece

Bath, Somerset

Laganas, Zakynthos, Greece

Whitby, Yorkshire

Paris. France

Bowness-on-Windermere, Cumbria

Mykonos Town, Mykonos, Greece

Brighton, East Sussex

Imerovigli, Santorini, Greece

Portree, Isle of Skye

Analipsi, Crete, Greece

Bournemouth, Dorset

Ayia Napa, Cyprus

Brewhouse & Kitchen Report Strong “Re-Opening” Sales Brewer Pub company Brewhouse & Kitchen, which currently has 23-sites, has reported a “very strong” start to trading again. The group opened seven garden sites, and over the six-day week it saw total sales “significantly” outstrip both budget and forecast. Compared with sales on the same days in 2019, the group saw growth of 30.2%, despite Good Friday being in this week in that year. Chief executive Kris Gumbrell said: “We have been astonished by the extraordinary levels of trade. Next week we will move to the next phase of reopening with our Poole and Dorchester brewpubs, as well as the company’s largest garden site in Cardiff, which is subject to the more challenging Welsh Assembly rules. We are confident our business, like the rest of the sector, provides a safe and well controlled environment for guests to socialise and re-engage with their communities.”

Gumbrell said spend per head has grown, through the brand’s order and pay at table “B&K on Tap” solution, adding that 83% of orders last week were placed through a digital channel. In addition to on-premise trading, Brewhouse & Kitchen’s online web shop has been an “early and significant success”. The company’s new online beer masterclass has consistently sold out. Kris Gumbrell said: “We have been overwhelmed by the loyalty and support of our guests, they are working proactively with us, our teams have returned and excited and energised for the challenge and we look forward to opening our entire estate, including our brewpub and hotel in Worthing, on 17 May.”

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Employment Data Shows Sector’s Importance To National Economic Recovery 20

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UKHospitality has reacted to the latest employment figures, which convey quite how acutely hospitality has continued to be disproportionately hit by the Covid pandemic. The Office of National Statistics data show that 4 in 5 of those people who have lost their jobs since the pandemic began are under the age of 35, and that between December and February the number of people in paid employment dropped again by 56,000. In the period between March 2020 and March 2021 the total number of paid employees fell by 813,000. Hospitality businesses are the worst hit, with 355,000 fewer employees

than a year before, accounting for 43% of the national total. Hospitality’s young workforce is also reflected in the figures, with 78% of those leaving payroll employment under the age of 35, and more than half who have lost jobs being under 25. Kate Nicholls, CEO of UKHospitality said: “Today’s figures convey the current fragility of hospitality but also the sector’s importance to national economic recovery. Once again, the increase in unemployment, particularly among younger age groups, underlines the importance of the Government to stick to their commitment to drop Covid restrictions from 21st June, and for continued support for the sector.

“Hospitality business’ ability to reopen will remain massively hampered until the Government can deliver on its commitment to dropping legal requirement of Covid restrictions and measures on 21st June. Even then, with so many companies facing rent debts and business rates bills, after more than a year with little trading, many companies – and thousands more jobs – will be in jeopardy unless further support is forthcoming. “Should the 21st June date lapse, employer furlough contributions could also tip businesses over the edge. Additional support for jobs, coupled with longer-term plans for training, are vital.”

WTTC Releases Paper for Inclusive & Accessible Guidelines to Aid Global Travel & Tourism Recovery

Peter Kern, Vice Chairman and CEO, Expedia Group said: “Travel opens minds and drives better understanding between people from different cultures and identities, but sometimes travel isn’t inclusive of or accessible for people with disabilities or accessibility needs. We are proud to have collaborated with WTTC on the creation of Inclusive & Accessible Travel Guidelines, a resource we will continue to collaborate on in future development, use in our own business and advocate for their adoption across the travel and tourism industry.”

The World Travel & Tourism Council (WTTC) has launched its new high-level guidelines for inclusion and accessibility in the sector which focus on the experience of travellers with disabilities and will help make the Travel & Tourism sector a more inclusive space. These innovative and important guidelines were compiled on the basis of insights and frameworks developed by private sector leaders in Travel & Tourism, travel and disability experts, and research from intergovernmental organisations.

Stacy Ritter, President and CEO, Visit Lauderdale said: “We applaud WTTC on the launch of their Inclusive & Accessible Travel Guidelines. Travelers with disabilities should be embraced, welcomed and celebrated. Visit Lauderdale is committed to this, and we are proud to continue our inclusive and diverse global “Celebrate You” campaign which features disabled residents. To be truly authentic in promoting diversity and inclusion, we must include the disabled community.”

Divided into four pillars, the guidelines follow a similar structure to the High-Level Inclusion & Diversity Guidelines and Mental Health Guidelines WTTC released over the past six months. The four key pillars include: 1.Developing an inclusive & accessible system 2.Creating safe spaces 3.Designing an engaging & relevant system 4.Exemplifying inclusion & accessibility Highlights from these important guidelines include providing training to staff on disability awareness and how to support travellers with disabilities, as well as collaborating with other businesses in areas where there are gaps in accessibility knowledge, experience, and services. The report also emphasises the importance of fostering a respectful environment at all locations and for all activities, specifically reminding staff that their attitude towards people with disabilities plays an integral role in making that customer feel welcome and included. There is also an importance given to developing accessibility features that are clear, overt, and which such travellers do not require special assistance from staff to use. Furthermore, the guidelines make clear that businesses should regularly and proactively engage travellers with disabilities in the creation of accessible products and services so that these meet their needs appropriately. They should also include accessibility features from the booking process, enabling travellers with disabilities to engage with the business before booking their travel service or product.

Staff should also be empowered to address customer concerns as they occur or to engage other staff members if and where necessary, and inclusive marketing should be developed to dignify representations of all people and authentically represent them. Gloria Guevara, President & CEO, WTTC said: “WTTC is proud to release these important high-level guidelines, which will help Travel & Tourism businesses of all kinds, foster more accessible and inclusive environments. “The Travel & Tourism sector is one of the most diverse in the world. As the report shows and according to the World Health Organization, almost everyone will temporarily or permanently experience disability at some point in their life, and about 15% of the global population live with some form of disability. It is therefore imperative that we are inclusive. “Furthermore, throughout its very nature, the sector promotes cultural exchange and understanding, therefore it makes perfect sense that we reflect these values within the sector as well. We look forward to seeing these guidelines make real change within the workforce.”

Chris Nassetta, President & CEO Hilton, WTTC Chair said: “The Travel & Tourism sector has a unique role to play in building greater understanding in our global community as we welcome travellers of all backgrounds and abilities,” said Chris Nassetta, President & CEO of Hilton and Chairman of WTTC. “WTTC’s Inclusive & Accessible Travel Guidelines provide valuable insight for our industry as we continue on our journey to create truly inclusive and unforgettable experiences for all.” John Sage, President, Accessible Travel Solutions and the author of the guidelines said: “People with disabilities (PwD’s) have historically encountered many accessibility challenges while traveling. Browsing, booking, flying, sightseeing, relaxing, and sleeping all present their own specific obstacles. Consequently, many PwD’s must spend many hours handling their own travel details or they stay home. WTTC’s Inclusive and Accessible Travel Guidelines are an important step forward in bringing accessibility into the mainstream thereby making travel accessible for all.” To read the Inclusive & Accessible Travel Guidelines in full, please click https://tinyurl.com/pwdw3shf

Over 107 Million Pints of Water Saved by Drinking at Green Pint Pubs works from the cellar to serve. That’s the equivalent to almost 340,000 full bathtubs of water3 saved, just by enjoying a sustainable pint from a Green Pint Pub.

As pubs re-open after lockdown, consumers can now seek out public houses serving sustainable Green Pints in their area. With 15 million pints set to have been drunk during the opening week, Brits could be drinking a sustainable pint and helping the environment without even knowing it

With 79% of consumers4 changing their purchase preference based on sustainability, pubs across the UK are now able to shout about their sustainable ‘green pub’ credentials. To find out where your nearest Green Pint pub is, punters can head to the ‘Green Pint’ map on Useyourlocal.com from 17th May 2021.

Thanks to Green Pint Pubs, consumers can now choose to drink a more sustainable pint of beer now pubs have re-opened 107 million pints of water have been saved thanks to the revolutionary energy-efficient smart technology which works from the cellar to serve

Patrick Frawley, Landlord of The Gun Pub, London said: “On the surface, The Gun may look like your normal pub. However, what our customers cannot see is that we have embraced one of the most advanced technologies available to ensure the most sustainable pints are being poured every time. Our customers may not be able to see the difference in their green pint, but they can taste it with the consistency of serve every time.”

We’re finally back to drinking pints in pubs again after such a long time, and it’s fair to say the nation has missed draught beer and cider with 14 million pub bookings already made1 and a whopping 15 million pints set to have been drunk during opening week alone2. However, what Brits might not know is they could choose to drink a more sustainable pint or may even be drinking one without even knowing it. Green Pint from HEINEKEN UK is already transforming sustainability and waste reduction in the pub trade, thanks to pioneering draught cooling technology3 found in over 6,500 pubs and bars all over the UK, with many more set to follow. A Green Pint Pub powered by HEINEKEN’s SmartDispenseTM technology saves 83% of water compared to a pub using a standard dispense

system, whilst ensuring their customer gets a perfect quality pint served at sub-5°C every time. Over the past seven years the impact of Green Pint pubs using revolutionary technology, has resulted in 107m pints of water and 394 tonnes of CO2 saved, thanks to this energy-efficient smart technology which

Richard Stephens, Head of SmartDispenseTM and Draught Quality, HEINEKEN UK said: “When we make sustainable purchase decisions, we think that may apply to cars, clothes or groceries, but not our choice of pub. Many British pubs may not have changed in appearance for centuries, but thanks to Green Pint powered by SmartDispenseTM technology they are at the vanguard of the latest innovation in sustainability and waste reduction.”

Issue 54

CLH Digital

Scotland’s Night-Time Economy ‘On Brink Of Collapse’ "Our members have done the right thing, closed their previously successful businesses for the sake of public health, and gone deep into debt paying the enormous fixed costs and furlough contributions to keep staff employed for over a year now. We were the first to close and will be last to open. No sector has suffered more. But Government have consistently taken our sector for granted and refused to engage meaningfully with our representatives.

The Night Time Industries Association is warning of an impending unemployment tsunami, with up to 24,000 jobs thought to be at risk within weeks, as a majority of struggling night-time economy businesses have now run out of cash to pay furlough contributions and fixed costs. The Scottish Government released the latest Strategic Framework update earlier this month, which confirmed businesses will be subject to the commercially unviable levels system of restrictions for many months longer despite all financial support being withdrawn by the end of April. Worse still there is no commitment or target date for the return to commercially viable trading for businesses in the sector, which is only possible when social distancing and all other legal restrictions end. A survey this month of NTIA members confirmed the perilous state the sector is now in, with average Covid related debt reaching a wholly unsustainable £150,000 or more per premises, and businesses facing an imminent cash flow crunch. The survey also confirmed that less than a quarter of premises have licensed outdoor areas, the vast majority are many months behind on rent or mortgage payments, fewer than a third have been able to trade viably at any point in the last year, and almost all cannot reopen or trade viably while social distancing remains. These businesses have now exhausted financial resources. Cash reserves have been depleted, more borrowing is now impossible with no guaranteed opening dates and businesses are rapidly running out of cash

"Many of our members have been closed for over a year now, and virtually all have suffered crippling financial losses. In short, the money going out every month has been far greater than the money coming in, and government support has typically covered less than a quarter of this deficit.

to pay their fixed costs and furlough contributions. Business insolvencies and mass job losses are now inevitable within weeks unless the Scottish Government acts urgently. The NTIA has written to First Minister Nicola Sturgeon earlier this month highlighting the issues and requesting immediate crisis talks. It is beyond disappointing that as yet we have had no response whatsoever. NTIA Spokesman Gavin Stevenson said:

"To add insult to injury government support has now ended while there is no end date to forced closure and other restrictions. Scottish Government now only has two options, provide substantial and immediate additional support for as long as it is mandated that our businesses stay closed and/or operate under the restrictions that make them unviable, or provide a clear route map with target dates for the end of all legal restrictions on capacity, activity, and opening hours. "If neither of those options are forthcoming then our First Minister is, in effect, asking thousands of small Scottish business owners to bankrupt themselves.”

Nemco Joins R H Hall Exclusive Brand Portfolio From April 2021, R H Hall are pleased to announce the addition of Nemco Food Equipment to their Exclusive Brand portfolio. Nemco are best known for manufacturing innovative manual food preparation equipment, making labour intensive preparation of a wide range of menu items faster and more cost efficient. Widely used by sandwich shops, salad bars, delicatessens and fast food operations – any establishment needing to slice, dice, chop and more can benefit. Even the most inexperienced kitchen professional can get easy, fast and precise results – every time! A range of the most popular products – including the Easy Chopper, Easy Fry Kutter and Easy Tomato Slicer can be found on our website and in our 2021 Distributor Price List. All other products and accessories are available on request and a quote can be provided by the R H Hall Sales Team. The proven reliability of all products is backed up by a 1 Year Warranty. On the new partnership, Head of Sales Duncan Vipas said “We are really excited about the new partnership

and ongoing opportunities working with Nemco - there is a real synergy with the philosophy of both businesses, leading with innovation and providing solutions for any customer requirements. The team are ready to support all enquiries and work with our customer base to educate the market place on this amazing product range. Also watch this space for future additions to the line up!”

Brian Lavelle, Northern European Sales Manager for Culimat, said ‘’We’re delighted to partner with R H Hall in the UK for this solutions led brand. Having one of the best known UK equipment suppliers on board as our UK master distributor will allow the brand to reach a wider audience as well as offer the sales and support the brand deserves. The synergies between R H Hall and Nemco will undoubtedly result in huge successes, Nemco have the widest range of food preparation equipment and partnered with R H Halls reach to both the dealer and end user operators the sky is the limit.” Nemco joins the extensive offering of other Exclusive Brands available from R H Hall, including Sharp Commercial Microwaves, Hallco Catering Equipment, iWave Automated Foodservice Solutions, Maestrowave Commercial Microwaves, Smeg Foodservice Ovens, Simply Stainless Modular Fabrications, Crown Verity Professional Barbecue Systems and the Soup Stop Soup Server. For further details, please contact the R H Hall sales team on 01296 663400/sales@rhhall.com or visit the R H Hall website – www.rhhall.com

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Sun Shines On Hospitality’s Outside Sales, But Recovery Has A Long Way To Go 22

CLH Digital

Issue 54

CGA data shows like-for-like spending last week was well ahead of post-lockdown trading in July 2020, with nearly half of consumers already returning to the On Premise

ues which is driving performance for those that have reopened. So, whilst this is a good start for the sector, it’s clear that hospitality’s recovery still has a very long way to go.”

Hospitality venues that were able to open in England last week enjoyed a stronger bounce in sales than they did after the first national lockdown in July 2020, despite being limited to outdoor service.

CGA’s breakdown of data shows that drinks sales in trading venues last week were 49% higher than in the reopening week of July 2020, while food sales were up 34%. The first day of trading saw like-for-like drinks sales more than double that of the second Monday of April 2019, as consumers enthusiastically celebrated the reopening of pubs and bars. Comparative sales eased in subsequent days, but across the week they were 10% higher than the comparable week of April 2019.

Data from CGA shows that like-for-like sales at pubs, bars and restaurants that were trading in the seven days from last Monday (12 April) were 45% higher than in the week from 4 July 2020, when they were able to resume both inside and outdoor service.

UKHospitality chief executive Kate Nicholls said: “It is wonderful to see busy venues again, as people can at long last meet with friends after three months of lockdown, albeit only outdoors. Trading in such circumstances was always likely to benefit from a welcome initial spike but the return of limited trading cannot overshadow the fact most venues remain closed. For any semblance of widespread viability to return to the sector, it is crucial that the Government delivers on its commitment to dropping all restrictions from 21 June. If that milestone lapses, then the Government will need to be poised to provide further support for the sector— an investment that would be fully justified, given our ability to drive economic recovery.”

Like-for-like sales at venues that were open last week were 21% down on the equivalent week in 2019—though that period did include the Easter weekend. But when compared to the previous week in April 2019, like-for-like sales were 1% higher. However, with data from CGA and Alix Partners’ Market Recovery Monitor highlighting that just 23% of England’s licensed premises welcoming guests by the middle of last week, total sales remain far below prepandemic levels. Jonny Jones, CGA’s managing director, UK & Ireland, said: “Drink sales performance in the first week shows an encouraging start to the On Premise recovery. With capacity for outlets that have reopened significantly limited by outdoor only trading, like-for-like sales trends are ahead of the first week after lockdown 1 and strong against the equivalent week in 2019. Pent-up demand from consumers to get back out into pubs, bars and restaurants is clear and the first visit fear that many had in July last year is now playing less of a role in their decision to do so.

Emma McClarkin, chief executive of British Beer & Pub Association, said: “These sales figures are very encouraging for our sector and show just how much we have all missed our pubs these last few months. Despite the positive news, it is imperative we remember that whilst they still have restrictions our pubs remain unviable and the many are still to open. Only when all our pubs can fully reopen as normal will they be viable businesses and in the green once more.”

“However, with less than a quarter of outlets in England accepting guests last week, this demand has been spread over fewer ven-

Reopening of Scottish Pubs Supported by Rent Reductions from Star Pubs & Bars certainty and as much notice as possible that they can trade more normally from May 17th.

Scotland’s biggest pub operator, Heineken-owned Star Pubs & Bars, expects around 50% of its 230 pubs in Scotland to reopen on April 26th, the company announced today.

“The 90% rent cuts we’ve had from Star have kept Basils afloat. By comparison, I’ve received no decrease in rent at one of my privately leased restaurants and only 25% at the other. My heart goes out to licensees who haven’t had rent reductions; they’ll be sitting on a mountain of debt.”

With half its pubs remaining closed, Star Pubs & Bars is continuing its rent reduction support until restrictions are fully lifted. By 17 May – when rules may next be eased - the company will have invested over £5.7 million in rent cuts to help its Scottish pubs through the pandemic. Its rent reduction support for the UK now stands at £62 million. In addition to rent relief, Star Pubs & Bars is offering its licensees free Covid Safety point-of-sale materials, and a raft of reopening support. This includes new training materials, trading insight and supplier discounts to enable licensees to make the most of their outside areas. Star licensees around Scotland are revamping their outdoor space in preparation for April 26th. Over the last two months, licensee Neil Douglas of Basils on Annfield in Newhaven, Edinburgh, has upgraded a stylish alfresco area he added to the pub during the first lockdown. Carrying out much of the work himself, Neil has installed sail-like covers, festoon lighting and pretty planting as well as new fencing to shelter customers from the sea breezes. The £8,000 revamp has gone down well with local residents.

Says Neil: “Feedback has been tremendous. People have really missed popping into their local and meeting up with friends. They’re excited to have a safe outdoor space on their doorstep. We’re fully booked for the first week and are filling up fast after that. We can’t wait to welcome the community back. I’m optimistic for the future but prepared for anything, as the pandemic is far from over. Pubs desperately need

Adds Lawson Mountstevens, Star Pubs & Bars managing director: “We know the rent relief, which represents a significant investment on behalf of Star Pubs & Bars during challenging times for the whole industry, will have a significant bearing on the future sustainability of our licensees’ businesses – and clearly we want to see our pubs thrive in the long-term. We’re delighted that the Scottish Government has allowed us to reopen but the restrictions are onerous. Pubs are in a fragile state. The Scottish Government urgently needs to provide additional financial assistance or scrap the nonsensical curfews and restrictions on drinking alcohol indoors that will hamper the recovery of Scotland’s pubs. “The pandemic has shown the true partnership nature of leased and tenanted pubs. Throughout, we have tried to shoulder a fair share of the burden on Scotland’s pubs.”

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.

CLH Digital

Cleaning, Hygiene and Infection Control

Issue 54

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

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

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Cleaning, Hygiene and Infection Control Issue 54

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

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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

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CLH Digital

Cleaning, Hygiene and Infection Control

Issue 54

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

Cleaning, Hygiene and Infection Control

Issue 54

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

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 54

CLH Digital

Issue 54

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 54

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 54

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.

Drinks Dispense and Cellar Management Issue 54

CLH Digital

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 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

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.

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

CLH Digital

Issue 54

Outdoor Spaces

Five Tips For Weather-Proofing Your Outside Venue As Lockdown Eases

By Sam Richards, Marketing Manager at Gazeboshop (www.gazeboshop.co.uk)

As lockdown rules ease across the UK, the hospitality industry has been reopening to host customers in their outdoor facilities. With this industry being hit harder than most during the pandemic, this announcement has given a new lease of hope to many venues who were struggling to survive. However, with restaurants, pubs and bars only permitted to serve and host customers in outdoor facilities, many have been dubious about how the British weather would impact footfall. To help the industry as they adapt to this ease in restrictions and keep their customers sheltered from April showers, Samantha Richards, Marketing Manager of Gazeboshop, will offer five practical suggestions for how the hospitality sector can keep going through any bad weather spell.

1. UNDERSTAND THE LEGAL REGULATIONS SET OUT BY YOUR LOCAL GOVERNMENT Creating an outdoor area which will protect customers from the weather but also fit in line with government regulations is a challenge for the hospitality industry. An outdoor space constitutes any area which is not indoors, including terraces, pavement spaces in front of venues (if permit permitted), and beer gardens. Businesses must ensure their outdoor space abides by their local regulations to avoid facing a fine or

being shut down through the month.

2. CARRY OUT A THOROUGH RISK ASSESSMENT OF THE OUTDOOR AREA If your business is not used to hosting a large number of customers outside, you will need to carry out a risk assessment when proofing your venue to ensure you have identified the potential risk of hosting dozens, if not hundreds of people in the same space. This risk assessment should include preparing for all weather conditions to ensure proper contingencies are in place for a sudden downpour in rain or storm.

3. INVEST IN COVERED SHELTER TO PROTECT GUESTS FROM THE RAIN The government has announced that businesses in the hospitality sector are permitted to erect marquees and gazebos without first needing to obtain planning permission. Whilst some have taken a chance with open-top gardens, hospitality owners may want to consider an outdoor shelter to ensure their guests won’t be put off when it starts to drizzle. To be considered an outdoor shelter, these structures can have a roof but must have at least 50% of their wall area open at all times whilst in use.

4. FIND A WAY TO KEEP THE WINTER CHILL AT BAY Customers attending an outdoor venue will most likely be wrapped up warm in preparation for a chilly evening, but finding ways to warm up your shelter will be greatly appreciated by any visitors. Investing in convection heaters which circulate warm air to heat up the surrounding area could be useful for a large space, as well as offering blankets on

chairs to guests who start to feel chilly as the evening cools down.

5. MANAGE BOOKINGS CAREFULLY IN CASE OF CANCELLATIONS With the possibility of customers cancelling their bookings last minute if the weather turns, operators will need to manage bookings carefully to ensure too many tables do not go unused. Some venues have decided to request deposits from customers, others are waiving cancellation charges entirely, and some have scrapped their booking system entirely and are only offering walk-in tables. Each business will need to assess their customer base and system to decide on which approach to take this summer to ensure they can maximise their booking offering.

Café Culture - Pavement Profit

We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budg-

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 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 Bolsters Eco-Friendly Range Having introduced a selection of 100 per cent compostable hot cups, with both double and ripple wall options, Herald is strengthening its commitment to providing its customers with a varied choice of premium, eco-friendly products this summer. The quality disposables supplier is offering a choice of greener products to meet the increased demand from the catering, pub, bar and food to go sectors, with outdoor events back on the agenda, post-Covid, and restaurants and cafes aiming to maximise their takeaway options. Recognising that many new customers are keen to provide fully sustainable and green products, Herald has prioritised providing an additional ripple wall option to its line of compostable hot cups, along with a selection of sizes. The sizes – 8 oz, 12 oz and 16 oz – acknowledge the needs of existing customers who may want to to make the switch to the 100 per cent compostable product by complementing the lids that Herald currently has available. Managing director of Herald, Yogesh Patel comments on the current market status as businesses shift to accommodate changing government guidelines: “The increase in takeaway demand for cafes, restaurants

and pubs means that the market has expanded for disposable cups and many of the new customers that we’re attracting are conscious of their own customers’ environmental considerations.” Other products in Herald’s eco range include a wider selection of single, double and triple wall cups and a choice of eco sip lids. 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.

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

operator. Simply Stainless Tabling works alongside Crown Verity to create the perfect outdoor kitchen. Working with our fabrications division we can also offer you a bespoke stainless steel solution for any requirement. Hygiene and safety is still a huge consideration, our Mobile Hand Wash Station & Sanitiser Unit help you to provide hygiene facilities outside for all customers and staff to keep safe.

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

R H Hall offer the full package... From site visit, design and quotation - to supply of the perfect outdoor kitchen!!!

Crown Verity Professional Barbecues offer a high quality, adaptable cooking solution, with a wide range of add-on accessories for a varied menu. From the compact MCB30 to the MCB72 'King of the Grill', there is a model for every

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

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

Contract Furniture Group have worked hard over the last year to provide their customers with the same high quality service you’ve come to expect from them. Despite the frustration our whole industry is feeling at the moment, Contract Furniture Group encourage

If you do have any questions or queries about Contract Furniture Group's products or services, stock availability or lead times, terms or available finance options, please don’t hesitate to call. Most importantly, Contract Furniture Group say they hope you and your loved ones stay safe and well during these unprecedented times. For further information visit www.contractfurniture.co.uk

Making the most of your outdoor areas with Tempus solutions The Manhat Manhattan tan P Pergola ergola fr from om T Tempus empuss is a simple and cost effective effective w way ay of ex xtending the comf or t of your your indoor spaces int o yyour our outdoor patios extending comfort into patios..

from as little as

£1,40 0

• A vailable with or without rretractable etractable sides ffor or wind shielding Available • Quic k and eas y tto o use louv ered rroof oof kkeeps eeps out the rrain ain and lets in the sunshine Quick easy louvered • Lighting and heating pac ks mak e the shelt ered spaces usab le all yyear ear rround ound – what ever the w eather packs make sheltered usable whatever weather • F ull ffitting itting ser vice a vailable thr ough pr oduct tr ained Contr act F urniture Gr oup inst allation tteam eam Full service available through product trained Contract Furniture Group installation A wide range of complementar y outdoor heating, lighting and fur niture is available to view on our website. complementary furniture

Never knowingly beaten on price! Contract tract House, Little T Tennis e ennis Str Street eet South, Nottingham NG2 4EU

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

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

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

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

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

We are offering:

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

Please give us a call or email to find out more information. We have lots of guidance on set-up size, menu ideas, and relaunch ideas

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

Outdoor Spaces

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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.

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Outdoor Spaces

LeisureBench Announce New Exciting Comprehensive Website

LeisureBench Limited, one of the UK’s leading suppliers and installers of high quality outdoor furniture, is proud to announce the launch of our new exciting comprehensive website.

Other products showcased on our new website include a new range of dining huts, ideal for outdoor dining whatever the weather. We can also supply and install quality awnings and sails.

All our range represents excellent value for money.

We also have an extensive choice of parasols and gazebos.

Among the new features installed, is the introduction of automatic bulk discounts off our list prices and stock availability is clearly shown. In these difficult times, there is also the facility to preorder any item, to secure the products you require. There are exciting new ranges for 2021 including 100% recycled plastic products including picnic tables, benches, planters and more.

Among our existing product ranges for this year, are wooden round and A Frame picnic tables, teak and pine benches, Rattan chairs, tables and sofas, outdoor dining sets, metal furniture, a full range of polypropylene chairs in many different colours and styles, and much more. Visit our new website, www.leisurebench.co.uk or email us on sales@leisurebench.co.uk. Telephone 01949 862920.

CambridgeStyle Canopies

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

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

• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length

• Solisysteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again! Emails office@cambridgestyle.org or visit www.cambridgestylecanopies.co.uk

Our product range includes:

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

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

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

Previous Clients Include:

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Space-Ray - We Know Heat 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

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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

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Design and Refit Get Ready For Summer With Waterproof Furniture Finding hardworking and stylish outdoor furniture has never been more important for the hospitality industry as it gears up for summer 2021. However, even the best of Great British Summers will include downpours, so waterproof furniture is a must. Trent Furniture supply a wide variety of waterproof tables sealed to prevent swelling caused by rain. The stylish stainless steel Vista Table has plenty of room to accommodate groups and is perfectly complemented by the smaller Alma Round Aluminium Table. Or for a cool and contemporary look, why not opt for the new Cannes Outdoor Table constructed in aluminium with a black powder-coated finish?

The Cannes Outdoor Armchair and Cannes Outdoor Chair complement the Cannes table perfectly. Our Vista tables go with a wide variety of chairs but the water resistant Monaco Aluminium Stacking Chair is always a popular choice for sturdy style. Whichever look you go for, our Vista, Monaco and Cannes ranges are easy to stack and look just as good in indoor settings. To find out more about Trent Furniture’s great-value range of waterproof contract grade outdoor furniture, with prices starting from just £29.90 for the Monaco chair, please visit www.trentfurniture.co.uk or call 0116 2864 911.

Sims - The First Port Of Call For Banquette Seating

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We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality.

Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com

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

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 54

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.

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CLH Digital

Design and Refit

Issue 54

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 54

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.

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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 54

Roxburgh Milkins Help Healthy Fast Food Restaurant Chain

have advised them through the various steps of their fund raising - initially funding from friends and family, then angel investment and most recently private equity.

Roxburgh Milkins are a business law firm with a personal approach. Recently they have aided Friska, a fresh food company:

Company bio: Founded in Bristol but expanding nationally, Friska offers seasonal, ethically sourced fresh food to eat in, take away or for office catering. The company received £3m of investment in 2017 from YFM equity Partners to finance its planned roll out. Founders: With previous experience in food retail, economics and technology, Ed Brown and Griff Holland have been able to create an exceptional restaurant chain: great, healthy food backed up by impressive proprietary technology to run things efficiently and engage successfully with their customers. How Roxburgh Milkins helped: Roxburgh Milkins have worked with Ed and Griff since shortly after they founded Friska in 2009. Since then Roxburgh Milkins

What they say about Roxburgh Milkins: "Working with the team at Roxburgh Milkins was an absolute blast; they also added a great deal of value throughout the whole fund-raising process. "They are commercially astute, professionally accomplished and extremely personable. "As a team they are straight forward to work with and pragmatic, which removes a lot of the tit-for-tat that is often associated with legal wrangling towards the end of the deal process." For further information visit www.roxburghmilkins.com

Anzac Bistro and Bed & Breakfast in Dartmouth Sold Leading Licensed & Leisure Commercial Estate Agents Bettesworths are delighted to announce the sale of Anzac Bistro and Bed & Breakfast in Dartmouth. This superb life style business, with its enviable location in the pretty Anzac Square, has been purchased by Mr & Mrs Sharpe. Mitch and Nicky have moved back to England after 15 years of life in the Dordogne, France. Alongside raising their two daughters, they set up a small business renting out properties to holiday makers within the town of Sarlat. Having made a success of their business, they decided to return to their roots in the

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UK and embrace the new challenge of running this lovely Bistro and B&B. This enviable life style business was sold off an asking price of £575,000 for the freehold interest. Genevieve Stringer, who handled the sale commented, ‘I’m sure Anzac will go from strength to strength, and all of us here at Bettesworths would like to take this opportunity to wish Mitch and Nicky every success with their latest venture in this fabulous waterfront town of Dartmouth located in the beautiful South Hams’. For other properties available through Bettesworths, see the advert on this page.

• Substantial Freehold Property in Ashburton • Public House, Separate Cottage & Car Park with Potential for Redevelopment, Subject to Planning • Over 10,000 Sq Ft of Valuable Real Estate in Thriving Devon Town • Of Interest to Property Speculators, Developers, Investors or Operators • Viewing Highly Recommended

COMBE FLOREY, SOMERSET

ASHBURTON, DEVON

• Stunning Grade II Listed Thatched Country Inn • Very Successful Business with Far Reaching Catchment Area • Low Overheads & Two Trade Areas providing 36 Covers • Extensive Trading Areas Inside and Out • Viewing Essential

PRICE: OFFERS OVER £600,000 FREEHOLD REF: 3971

PRICE: OFFERS IN EXCESS OF £400,000+ VAT FREEHOLD REF: 3883

• Attractive and Centrally Located Period Coaching Inn & Hotel • Successful Business with Strong Wet, Food and Letting Accommodation Revenue • Well Presented Character Trading Areas Including Main Bar & Dining Room • 16 Beautifully Refurbished Letting Rooms • Owners Apartment & Customer Car Park with an Outside Smokers Area

• Character Grade II Listed 16th Century Coaching Inn • Situated in the Central Square of Historical North Devon Town of Great Torrington • Traditional Bar, Lounge Bar with Open Fire and Restaurant with 60 + Covers • 3 En-Suite Letting Rooms & 5 Bedroom Owners Accommodation • New Free of Tie Lease - Guide Rent of £35,000 Per Annum

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PRICE: £695,000

FREEHOLD

REF: 3955

KINGSWEAR, DEVON

• Newly Refurbished Coffee Shop in Fabulous Location • Rare Opportunity to Purchase a Long Leasehold Premises • Potential to Expand on Menu & Opening Hours • E Class Use Allowing for Alternative Business Uses • Viewing Highly Recommended

PRICE: £89,500

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PRICE: £330,000

TORRINGTON, DEVON

WIVELISCOMBE, SOMERSET

LEASEHOLD

REF: 3938

PRICE: NIL INGOING – NEW LEASE

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PRICE: £59,950

MORETONHAMPSTEAD, DEVON

• Fabulous Freehold Opportunity within Dartmoor National Park • Charming Café/Bistro with Shop Trading Daytimes Only • Superb 2 Bed Self-Contained Accommodation • Huge Potential to Expand on Current Trade • Suitable for a Range of Catering Styles

FREEHOLD

REF 3408

REF: 3803

TORQUAY, DEVON

• Lock Up Takeaway Premises in Sought After Harbourside • Currently Trading 6 Days a Week 9am-2pm Closed Sundays • Previously Trading Evenings with Valuable 4am Licence • Huge Potential to Increase Trade with Addition of Delivery Service • First Time in 16 Years Business has Come to the Market

LEASEHOLD

REF: 3249

EAST LOOE, CORNWALL

PRICE: £49,500

• Fabulous Quayside Bar/ Restaurant Overlooking the Estuary • Waterside Dining and Drinking for Circa 46 Internally and 30 Outside • Fully Refurbished Property with Stylish Nautical Theme • Strong Business with Booming Summer Trade • Rare Opportunity to Secure a Waterside Business in Looe

LEASEHOLD

REF: 3386

Weekly Figures Analysis & Reporting Service from David Hunter David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will throw in FOR NO EXTRA CHARGE AT ALL, four half-day

on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills. If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved. Call David Hunter confidentially on 07831 407984 or on 01628 487613.

For Sale: Impressive & Completely Renovated Coastal Holiday Accommodation/B&B, Beer, East Devon Property specialists Stonesmith are thrilled to marketing the freehold sale of Belmont House - an attractive period, end of terrace residence, with origins that reputably date back around 200 years. Constructed from the famous Beer Stone under a pitched slate roof and having been the subject of considerable investment and improvement by our client during 17 years of ownership, Belmont House is presented to an extremely high standard and is a ready to trade “turnkey” opportunity. This extremely flexible and versatile property briefly comprises:- 5 en-suite double bedrooms, sitting room, dining room, kitchen, utility room and cloakroom. Externally, to the front of the property is a small terrace providing a seating area and to the rear is an enclosed gravelled garden with a timber beach hut. The sale of Belmont House represents an opportunity to purchase an extremely well

maintained and versatile property within a highly sought after and desirable East Devon coastal village, coupled with a lucrative business opportunity. It also offers all the flexibility of a lifestyle business and investment opportunity, either as a bed and breakfast or alternatively as it is currently trading as a holiday let. Belmont House is situated in the heart of Beer, just off Fore Street, the main thoroughfare of the village, and is opposite the main village centre car park. The sale of Belmont House is reluctantly offered for sale, due to retirement. The freehold property is on the market for offers over £450,000. Full property details can be found on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.