Issue 63
CLHNews
www.CLHNews.co.uk
RETURN TO PROFIT Let us help you put your business back into profit We work “hands-on’ with you, in your business to:
1. 2. 3. 4.
Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational and Staff Issues Increase the Profit from your Business
We will tailor a package that is realistic and practical for your business
Please call David Hunter of The Bowden Group for an informal chat about how we can HELP YOU
07831 407984
CLHNews
Staff Shortages Drives Up Wages as Venues Turn to Temps To Keep Drinks Flowing
or
01628 487613
HOTELS, RESTAURANTS, PUBS & CATERING
CAN'T WAIT FOR THE NEXT ISSUE OF CLH DIGITAL?
GET ALL THE LATEST NEWS AT
MAXIMISE YOUR BUSINESS POTENTIAL
www.catererlicensee.com
Combining our 30+ years of experience in Restaurant, Pub and Hotel Business Mentoring with our now legendary Weekly Figures Analysis, we WILL increase your Profitability.
This new service is specifically designed for the smaller business (sub £500k t/o)
For an affordable monthly fee you’ll receive: • A bullet-pointed and focused weekly report giving you guidance and advice, based on your own trading figures …
• 4 half-days (or 2 full days) of on-site Consultancy / Mentoring per year … 1:1 time with David Hunter … YOUR Chosen Agenda …
• 24/7 unrestricted access to David Hunter … a Consultant / Mentor with over 30 years experience of doing just this, in YOUR industry … and with a very solid track record …
If you have a Restaurant / Hotel or Pub … WE CAN, WITH YOU AND YOUR TEAM, MAKE YOUR BUSINESS MORE PROFITABLE
Please call or text David Hunter on
07831 407984
to discuss how we can help YOU to increase YOUR profits
Average wages in pubs bars and restaurants have risen by as much as 14% as staff shortages in the sector has forced operators to hiring temporary staff, according to research Hospitality has been one of the sectors hit hardest by the pandemic, but it is now bouncing back strongly as customers rush to enjoy two pleasures that were denied during lockdown – a meal out or a drink with friends in the pub.
the industry hard, according to research by jobs marketplace company Indeed Flex. Venues are caught in a quandary as social distancing rules still oblige them to provide table service only – requiring extra staff – and limit the number of customers they can serve. The hospitality industry is likely to come under further pressure when the business rates holiday ends on June 30.
(CONTINUED ON PAGE 3...)
However, the decision to postpone ‘Freedom Day’ in England to July 19 is hitting
“EXPERTISE ON HAND TO DEVELOP YOUR BUSINESS” visit
www.bowdengroup.co.uk • • •
Maximise your Profitability Address any concerns you have Supporting you through change
Or contact David Hunter when you are ready for a FREE and confidential discussion by emailing him at davidhunter@bowdengroup.co.uk
2
CLH Digital
Issue 63
Editor's Viewpoint
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 rather concerning reading. Not so much the fact that rates of pay have increased and operators are having to pay more. Rates of pay have often been a bone of contention in the hospitality sector, in a similar way that they have in adult social care, but recruitment has never been too difficult. There has always been motivated and willing workers ready to enter the industry, which made it the UK's third largest employer.
EDITOR
While the sector is hard work and demanding, in many ways it is always enjoyable and often rewarding.
These changes are viewed by some, me included, as an opportunity to recruit and train home-grown talent. Unfortunately, the pandemic has hit the hospitality industry harder than any other: profits have slumped to heavy losses, premises folded and thousands of jobs have been slashed, furthermore many have left the sector to seek careers in other industries, particularly adult social care, making an already difficult situation worse. I remember reading a survey a few years back on what the sector could do to improve staff retention. Recommendations included better pay and benefits (63%); more control over work life and shift patterns (55%); a stable income and/or guaranteed hours (52%); better career prospects (42%); more transparency from employers over shifts (32%); increased training and development (25%); and greater support from managers (21%).
I found myself doing a variety of jobs in the sector; It will be hard work to attract and retain staff, and cannot be left entirely to the food and beverage manager in hotels, unit manager in alone. The government has to do its bit to support operators. sector a pub steakhouse chain, owner operator the wine bar bistro, and now look back with fond memories That begins with the complete lifting of restrictions. It is impossible for businesses of a lively, vibrant and “never a dull moment” industry. to trade under these ludicrous conditions. I went for a meal here in Bournemouth this week to a restaurant I have been using for many years. They are operating on a I have always seen the hospitality and on trade sector as an industry without barvery restricted menu, and even then some dishes were not available. riers. No matter what your background is, there are opportunities to rise to the
Peter Adams
very top. I grew up in a working-class area that was not without its social problems, and still has social problems to this day. The hospitality industry was, for me, a wonderful opportunity to learn new skills - not only vocational/work skills, but also social and, most importantly, increase my confidence! The very last thing the sector needs is a staffing crisis. The sector may, at the end of this month, face even more challenges as key employees may lose their right to work here. From 1 July 2021, new rules apply, with the end of freedom of movement for European nationals and the implementation of a new UK immigration system. Employers will need to understand the new regime and make sure that they carry out compliant checks. Law firm Bates Wells said there are currently no provisions for low-skilled workers under the new points-based immigration system, which will make it extremely difficult to hire non-British/Irish nationals or EU workers who don’t already have the right to work after the grace period elapses 30 June.
Frustrating though it was I can understand their plight. What is the point in ordering fresh produce only to be told you have to close a few days later? No competent business owner wants to be left with fridges full of fresh produce rotting away! The government should also reduce our high levels of taxation in hospitality and on trade. As I have often pointed out compared to the rest of Europe our taxes on wine spirits and beers are ridiculously high, as is our level of VAT in hospitality. The reduction the Chancellor made in VAT for the hospitality sector last year must be made permanent. Once again we called have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis. Please do email us with any of your news and views we would be delighted to print them and I can only be contacted on edit@catererlicensee.com
PUBLISHED BY RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG
TELEPHONE:
01202 552333
FAX: 01202 552666 sales@catererlicensee.com
www.CLHNews.co.uk @CLHNews CLHNews
EDITOR Peter Adams
SALES EXECUTIVES David Bartlett Guy Stephenson
PRODUCTION & DESIGN Matthew Noades
PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby
Staff Shortages Drives Up Wages as Venues Turn to Temps To Keep Drinks Flowing Issue 63
(...CONTINUED FROM FRONT COVER) A survey from UKHospitality last month revealed that that the industry is seeing a shortage of 188,000 workers, with a current vacancy rate of 9% across the whole hospitality sector. The shortage of front-of-house staff and chefs is particularly acute, with 80% of those surveyed reporting vacancies for front-of-house roles, such as waiting and bar staff, and 85% are in need of chefs. Some 47% have housekeeping vacancies and 43% are looking for assistant or general managers Kate Nicholls, CEO of UKHospitality, said: “The Government must restore confidence in the hospitality sector so that it is again seen as a stable employer and provider of fulfilling careers. “It is also time for the Government to review its list of shortage occupations and consider the introduction of an Australian-style visa scheme to enable the workers we need, who don’t meet the point-based system, to come and work here.”
CLH Digital
3
gives them a variety and a work-life balance that a permanent job cannot. “Temporary workers offer hospitality businesses vital flexibility in the current uncertain trading environment in which customer demand is strong but margins are squeezed.”
MANCHESTER’S JOBS CRISIS Adrian Ellis, Chair of the Manchester Hoteliers Association, highlighted the recruitment challenges across Manchester’s hospitality sector: “Across Greater Manchester, hoteliers are facing huge difficulties with an excess of vacancies across all job roles- from waiting staff to housekeeping to Head Chef positions. The supply problem is a big challenge and here at the MHA we are determined to take real action to resolve the issue.” Adrian cites both Brexit and the effects of the pandemic in explaining why the industry is facing such recruitment issues “Brexit has resulted in a large amount of hospitality’s European workforce no longer being able to work in the UK, diminishing the volume of available workers considerably.”
REGIONAL PAY RATES
RECRUITMENT DRIVE
Meanwhile weekday pay rates have risen by an average of 5% across the UK, far exceeding the 1.8% rise in the minimum wage between 2019 and 2021.
Earlier this month UKHospitality and the Department for Work & Pensions (DWP) joined forces to promote jobs in hospitality, with the sector facing a shortage of workers following more than a year of closures and severely restricted trading.
According to official ONS employment data, the food services and accommodation sector recorded the biggest spike in vacancies – up 265.5% – of any industry in March as lockdown restrictions first began to ease. With so many venues scrambling to find the staff they need, businesses are turning to experienced temporary workers to fill rotas. But Indeed Flex’s data also reveals that businesses are paying more to attract the best people. Pay increases vary around the country, however, with Greater Manchester and Cheshire seeing the biggest increases in pay. Hourly rates for temporary workers there have risen by 11.15% for weekday hospitality staff, and by 13.87% for weekend workers compared to May 2019. Average pay increase for temporary hospitality workers in May 2021 versus May 20191 Pay growth has been weakest in Merseyside, where hourly rates increased by just 0.84% on average, and in London, where they notched up by only 3.73%. Jack Beaman, of Indeed Flex, said: “The combination of booming demand from customers and the table service-only rule means thousands of pubs and restaurants need more staff – and fast. “But with bottlenecks holding up the supply of workers, forward-thinking businesses are increasingly turning to temporary staff to fill shifts, and raising wages to woo the best people. “We’ve also seen an influx of people opting for temporary work as a post-lockdown lifestyle choice – as it
To promote the diverse opportunities, UKHospitality will be running sessions in partnership with Jobcentre Plus work coaches in every region of England, as well as across Scotland and Wales this month. Minister for Employment Mims Davies MP said: “It’s been a challenging time for the hospitality sector but our roadmap is giving employers the confidence to hire, and our brilliant Work Coaches are helping them recruit local talent. “At the same time, our Plan for Jobs is levelling up opportunity across the UK, supporting workers of all ages to retrain, build new skills, and get back into work as we push to build back better.”
• DISHWASHERS • GLASSWASHERS • REFRIGERATION
“Additionally, lots of hospitality workers, having been on furlough over the pandemic, have sought secondary career paths. Now faced with the uncertainty of pandemic life, they have chosen not to return to the sector. These two factors have made a huge impact and have created challenges for hoteliers across the Greater Manchester city region.”
• MICROWAVES • EXTRACTION CANOPIES •
RECONDITIONED & SECOND USER CATERING EQUIPMENT EDWARDS, KING & EDWARDS • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms
Telephone with enquiries:
Tel: 01273 492488
Email: kingedwards@btconnect.com Mobile: 07860 274243
COOKERS • ICE MACHINES • FRYERS • SLICERS •
Analysis of pub, bar and restaurant shifts by Indeed Flex reveals that temps willing to work at the weekend could benefit most from the rapidly rising wages. Average hourly pay for a weekend shift is now up 9% compared to this time in 2019.
TOASTERS • STAINLESS STEEL SINKS & TABLING
UK’s Small Hospitality and Tourism Businesses Now Need More Targeted Support 4
CLH Digital
Issue 63
Written by Kunal Sawhney, CEO, Kalkine Group (www.kalkine.co.uk) Boris Johnson announced his plans to put on hold plan to lift the last set of Covid-related restrictions by a month. Studies showed that unless reopening was put on hold, there could be more deaths. This was primarily because of the spread of the Delta variant of Covid-19. The largest brunt of the pushback of reopening has been on the travel, tourism, and hospitality industry. The sector has been for over a year reeling under the economic fallout of the pandemic. Business is anything but usual as even after lockdowns eased, various Covidrelated restrictions meant that the sector was unable to get enough footfall to resume operations.
DEMANDS FOR THE SECTOR Now, the Federation of Small Businesses (FSB) has asked the government to help small tourism and hospitality businesses to survive in the long term. It has asked the government to formulate a strategy for the underrepresented small businesses from the tourism and hospitality sectors. FSB’s research highlights the debilitating impact that the pandemic has on UK’s hospitality and tourism sector as well as on its supply chains. It outlines the need for small businesses, representing the majority of the sector, to get back to their feet. The report, titled “A Menu for Recovery” has called on the government to help these businesses to employ and retain skilled labour, which is becoming difficult for many businesses due to pandemic and Brexit. It also says that a minister should oversee the new hospitality strategy, and it should lay down support plans to pull up underrepresented small businesses in the sector.
The report suggested that cutting employers' contribution to National Insurance could play a significant role in increasing recruitment and retention. The report also suggested that to encourage more young people to enter the sector, incentive payments for employers could be extended in the UK for industry placements to take place under T Levels even after July 2022.
WHAT NEEDS TO BE DONE • The government’s decision to put on hold complete reopening would now leave several businesses without any income for 15 months. Several others cannot operate still to full capacity. • The report has suggested some urgent action on extension of the rate reduction of hospitality VAT to 5 per cent till March next year. It has also asked for a full business rate relief throughout this financial year for businesses. About 56 per cent of small businesses from the hospitality sector said more rate reliefs would help support their high street. • Procedural ease for acquiring pavement licences from local authorities is also one of the suggestions the report makes. It also asks for rights for restaurants, pubs, and cafes to run as takeaways. About 65 per cent of businesses from the sector supported relaxations of regulations. • It has also suggested that alcohol duty on wines, beers, and ciders should be reduced. Levels of debts of businesses have increased significantly as 77 per cent of small firms were found to have taken loans post-Covid. The FSB believes that more support to these businesses was required to make sure they could manage their debts, and more clarity was required on Pay As You Grow scheme so that everything about the scheme is available to businesses that have taken Bounce Back Loan. It is an undeniable fact that the sector needs much more handholding to help it get back to 2019 levels. The government has so far offered helps with rate reliefs and the furlough scheme. But the new Delta variant has spoiled all plans of reopening just yet. There is no clarity yet on the nature of the threat that Delta variant is. In such a precarious situation, hospitality and tourism would need directed efforts for it to sail through another no-income period.
BBC Calling Public Sector Chefs To Audition For New Cooking Series A brand new BBC Studios Cooking Contest is looking for chefs and cooks that want to work with some ‘respected names’ in the industry for a chance to win an amazing prize. The show’s casting producer says: “We are looking for people who love cooking to take part in a new cooking series that gives you the opportunity to showcase your skills. “Auditions will take place later in the year. We aren’t able to give specific dates, but they will be held in line with the relevant Government guidelines regarding Covid-19. “Due to the number of applications likely to be received, we will unfortunately not be able to respond to
everyone. Completion of the application form does not guarantee an audition.” Anyone interested must aged at least 18 and able to live and work in the UK. All applicants called for filming and shortlisting will be required to go through a due diligence procedure that requires your permission for the production team to carry out relevant background and medical checks. To find out more and access the application form visit: https://shortaudition.com/BBC-Studios-Cooking-Show
“No Substitute” For Replicating Pub Visit Reveals Study Issue 63
Many occasional pre-pandemic pub-goers might never return, posing a risk to the survival of Britain’s historic pub culture, according to new research. While regular pub-goers have remained passionately loyal to the pub culture and can’t wait to return to ‘normal’, the majority who visit pubs less frequently have found alternative ways of socialising during the pandemic when pubs have been closed for longer than they have been open. This potentially threatens the survival of some pubs. The first-ever research of people’s attitudes to pub closures during lockdowns led by Dr Sianne Gordon-Wilson, at the University of Portsmouth, found that although some pub drinkers would stay loyal, the £25bn pub industry will still need to adapt further to survive.
“The main issue is that not all pubs are able to open because they do not have the space to ensure social distancing. In addition, the sector is finding it difficult to recruit staff and only table service can be provided. Many pubs are now struggling and several have closed for good after 18 months of hardship. Together, this puts pubs in an unenviable position – they’ve lost substantial income, are still paying rent, and the longer they stay closed, the higher the chance of less regular customers finding alternatives.” Dr Gordon-Wilson conducted layered research – watching and coding online forum conversations in the lead up to the first peak in March and April 2020, and carried out in-depth interviews with six men and seven women with an average age of 44.
The exploratory in-depth study is published in the International Journal of Hospitality Management.
She found that individuals used pubs to network, do business, date, relax, seek variety and see friends and that none of those she spoke to had found a substitute that came close to replicating a pub visit.
She found the first and strictest lockdown in Britain had not led to regular pub-goers finding alternatives, as there was no substitute for them to the ‘home from home’ of their local pub.
Some people admitted to drinking much more at home, during lockdown as a way to escape the gloom associated with the pandemic.
Dr Gordon-Wilson said: “Pubs are a central and important part of UK culture with a long history. They are also an integral part of some people’s social and work life, and that’s difficult to replicate at home. “Nine in ten British adults visit pubs, with many seeing pubs as an extension of their home. They want to enjoy the pub environment with company. “But despite the strength of loyalty to them deep in the British cultural psyche, pubs are in a constant state of flux.
One man said he mourned not being able to go on dates in the pub because it was ‘more fun and relaxing’. However, he had found dating while sober a better way to tell if someone was a ‘good fit’ and that dating like his ‘grandparents had done’ by going on walks and getting to know each other had been good, though only when the weather was dry. Another man interviewed said he had conducted most of his sales work in pubs pre-pandemic, so he had seen business suffer as it was impossible to ‘schmooze’ people as effectively in a virtual video confer-
CLH Digital
5
ence. Three of those interviewed talked about how critical it was to their job and career success to mix in the pub after work with colleagues. All three said they were looking forward to after-work drinks resuming. Two of the women interviewed said they’d missed the chance to socialise with friends or family in pubs. Many had tried online platforms for drinking with friends or workmates, which one described as ‘great fun’. And many had turned to drinking wine instead of beer, because wine in pubs was considered too expensive to drink regularly. Some had even joined online wine delivery services, mainly to ensure a constant supply of alcohol. All those interviewed said boredom, stress and despair had driven them to drink more alcohol during the first lockdown – many who had previously visited their pub two-three nights a week now drank at home every night. Dr Gordon-Wilson said: “Those I interviewed and the online forum discussions I coded show a strong attachment to the pub and low satisfaction with alternatives. However, given the uncertainty over a return to normal – and many had hired staff and bought stock expecting to reopen today [JUNE 21] – pubs will need to keep adapting, perhaps by offering a blended online and offline activities to keep their relevance in customers’ minds.” Pre-pandemic, pubs were the third largest employer in Britain, behind hospitality and hotels.
Village Pub Transforms Outbuilding Into Farm Shop and Community Café
A Kent pub has transformed a disused outbuilding into a farm shop and community café, thanks to the expert help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services. Licensee Lance Culver took over the Shepherd Neame pub the King’s Head, in the village of Shadoxhurst, last September, but he managed just seven weeks of trading before he was forced to close the doors due to November’s second lockdown This setback, however, inspired Lance to look into diversifying, more precisely into the possibility of setting up a village store and coffee shop, and a disused storage space attached to the pub provided the ideal location
“I spoke to a regional advisor called Tim Tempest at Pub is The Hub, who was very helpful,” said Lance. “It’s a smashing organisation.” “The space is now half coffee shop and half farm shop,” explained Lance. “We have produce supplied by a local bakery, and we also stock milk, cheese, smoked salmon and meats. Fresh vegetables, fruit and salad too, People can also buy coffee to drink in the courtyard or take away. “We try our best to keep everything as local as possible.”
“I’d been made aware of similar projects and it occurred to me that we needed to set up a shop and café here,” said Lance.
Tim Tempest, regional advisor for Pub is The Hub, said: “The farm shop and community café are much needed in this area and will be a huge benefit to local customers and the wider community. This will provide a meeting place within the village, which will help to combat the isolation many have felt during these challenging times.
Calls to Ashford Borough Council to ask about licensing and possible grants saw him directed to Pub is The Hub.
“Pub is The Hub is pleased to support entrepreneurial publicans such as Lance, who spot an opportunity to diversify for the benefit of the wider community.”
Employment Issues: Settled Status and Compulsory Vaccines 6
CLH Digital
Issue 63
Paul Kelly, Head of Employment at Blacks Solicitors, discusses what employers in the hospitality and leisure industries should consider when it comes to Brexit and the settled status of their employees, and compulsory vaccinations.
Thanks to the pandemic and a Brexit deal being officially confirmed on 31 December 2020, employers in the hospitality and leisure industry have more to consider when it comes to their employees than ever before. Whether it’s considering the settled status of your workers, or the intricacies of compulsory Covid-19 vaccinations, employers must be up-to-date on the legalities around both of these issues.
BREXIT AND SETTLED STATUS When we first left the EU, employers were given a six month grace period to apply to the EU Settlement Scheme. However, this comes to an end on 30 June 2021 and any worker who hasn’t applied will be considered an illegal worker and will need to apply for a visa via the UK Government’s new immigration rules. It is estimated that between 12.3% and 23.7% of hospitality workers are from the EU, so any EU worker who wishes to carry on working in the sector after 30 June 2021 should ensure they apply to the scheme. If they don’t and have to go through the new immigration process, depending on their role, they could be denied a visa because of failure to meet the criteria required. Any new workers from the EU, or current workers who miss the 30 June deadline, will have to go through the new immigration point based process. This is the first time roles such as chefs, hotel managers, catering manager, banqueting managers and beverage managers will benefit from the immigration system as these roles were not previously available for sponsorship, although waiting and bar staff are still not available for sponsorship. If an employee doesn’t apply for the Scheme by the end of the grace period, an employer can dismiss them although it’s important to be careful and ensure the proper procedures have been followed correctly and a
thorough investigation has been carried out. Failing to do this could risk the employee pursuing an unfair dismissal claim even though they no longer have the right to work in the UK. Although applying for the Settlement Scheme isn’t something an employer can do on behalf of EU employees, you’ll need to be careful not to force your workforce to apply as this could leave you open to claims of discrimination or even harassment.
COMPULSORY VACCINATIONS The Government announced on 16 June 2021 that it’s considering making it compulsory for care sector staff to receive the Covid-19 vaccine or risk losing their job. Although this is yet to be approved by parliament, this proposal has potential repercussions across numerous sectors. The Government has previously confirmed that employers insisting their employees get the vaccine could be considered discriminatory as some employees may not be able to have it due to health concerns or their religion. This comes after Charlie Mullen, the Founder of national plumbing firm Pimlico Plumbers, introduced a controversial ‘no jab, no job’ policy for new recruits. Unless directly advised by the Government, as with the social care sector, employers in the hospitality sector considering introducing compulsory vaccination clauses into their contracts should ensure their practices don’t unlawfully discriminate against employees and don’t breach other employment law principles. If you want to introduce a requirement to be vaccinated into the contracts of existing employees, you’d need to consult with your staff and seek an agreement, which may prove challenging. Employers should also bear in mind the potential data protection implications of holding information about whether employees are vaccinated, as this is medical data which is considered ‘special category’ data under the Data Protection Act 2018. This should therefore be dealt with in accordance with the guidelines set out in the Act. The reasonableness of a compulsory vaccination clause will ultimately depend on the sector and the type of work an employee is required to perform. With the majority of workers in the hospitality sector having greater contact with the general public, this may make ’no job, no jab’ clauses more reasonable. For more information on employment matters around Brexit and Covid-19, please visit www.lawblacks.com/personal/employment-law/
Suffolk Publicans Open Community Café for Local Residents Following Successful Takeaway Launch Publicans Chris Nilsson and Beverley Cooper have opened a new community café at the White Horse in Corton, Suffolk, to support local residents. The publicans, who have run the pub for five years, rallied to help people in the local area during lockdown by delivering essential supplies and collecting prescriptions for the vulnerable. They soon realised that as there are many elderly local residents and a lack of services in the immediate vicinity, there was a need for a community café and takeaway food service. The publicans launched a takeaway in January that has been a roaring success. A renovated area of the pub has also been transformed into a community café with the expert help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services. The new community café will offer a range of coffees and teas, sandwiches, sausage rolls as well as cakes, brownies and cookies homemade by local baker Sam Butcher.
we have received from our customers since reopening our outside area in April. “The community café will provide a lifeline to many in the area who have been finding the lockdown a challenge.” Pub is The Hub regional advisor Terry Stork said: “Publicans Bev and Chris really stepped in to help local residents when the lockdowns hit and the launch of their takeaway service has been a great success. “The community café will offer those living locally the chance to meet and socialise following a time when many of them have been isolated due to lockdown.” The pub also has a village store, which it opened in 2019, again with the support of Pub is The Hub, which has been crucial in helping residents access essentials as well as enabling them to have some social interaction. The White Horse reopened for outside trading on 12 April utilising the use of an outside marquee. The publicans have also launched a new menu focusing on premium pub classics.
Chris Nilsson said: “We have been overwhelmed by the support
Greene King to Support Young People with Learning Difficulties into Employment Greene King, the UK’s leading pub company and brewer, has partnered with Landmarks Specialist College to provide 16-24 year olds with learning difficulties and disabilities the opportunity to develop employment and life skills as they enter the hospitality industry. As part of its commitment to improve social mobility, Greene King will support young people with learning challenges to overcome barriers to employment through supported internships with Landmarks, an Independent Specialist College for people with learning difficulties which operates across five sites in the East Midlands and South Yorkshire.
for young people from all backgrounds is really important to us. Our partnership with Landmarks Specialist College will help provide valuable work experience to young people with learning difficulties, with a view to securing permanent employment with us. “Supported Internships are the latest addition to our other established programmes including apprenticeships, The Prince’s Trust, Ex-Offenders and Kickstart – all of which create employment opportunities and support the career development of our people.”
The first programme, which began earlier this month in South Yorkshire and Nottinghamshire, will give nine learners work experience in Greene King pubs. Landmarks Specialist College will also support with a job coach until the individual can work independently.
Larry Brocklesby, Principal and CEO at Landmarks Specialist College, said: “We are thrilled to be working in partnership with Greene King, the country’s leading pub retailer. The opportunities this partnership will afford our young Interns, who have an aspiration to work in the hospitality and catering sector, is truly exciting. We are confident our partnership will go from strength to strength each year, with many employment outcomes being achieved.”
Graham Briggs, head of apprenticeships and employability programmes at Greene King, said: “Improving social mobility and creating the best opportunities in hospitality
Supported Internships have proven successful for participants, with 88% of Landmarks Specialist College Interns sustaining employment in the past three years.
Hospitality Sector Threatens Legal Action Over 4-Week Extension Over 45 hospitality, tourism, weddings and events companies/bodies have jointly written to the Prime Minister to threaten legal action should the July reopening date face further delay.
he open letter, led by Manchester’s night-time economy adviser, calls for sector specific support following the four week extension to the Covid-19 roadmap out of lockdown which Boris Johnson announced last week. The hospitality sector estimates that the extension will cost over £3 million in sales and are urging the Government to reconsider their decision to withhold financial aid, the letter has been signed by industry names including Chris Jowsey, CEO of pub chain Admiral Taverns, Peter Marks, CEO, Rekom Nightclubs; Michael Kill, CEO, Night Time Industries Association, William Lees-Jones, MD, JW Lees Brewery; Rob Pitcher, CEO Revolution Bars; Harry Hastings, CEO, Ocean Holidays; the UK Weddings Taskforce and the Wedding Venues Support Group. From July operators will have to contribute 10% of wages to furloughed staff and business rates relief papers from 100% to 66%, Sacha Lord has described the reduction in support is a clear and inevitable crisis about to take place. He added “we demand absolute confirmation we will reopen on July 19 and will need urgent financial support to give businesses the best possible chance to survive until then” The letter reads: “We wish to put you on notice that Mr Lord and the representatives with whom he is in discussion are jointly considering taking legal action to challenge the government, should the easing of restrictions fail to take place on 19 July as promised.” “All of these industries have suffered enormously due to the repeated closures and reopenings, the ongoing lack of certainty, draconian social distancing measures and the illogical rules implemented and then removed, as areas have grappled with the constantly changing tier systems, and the local and national lockdowns.” “The restrictions with which these businesses have had to comply have often been entirely illogical and arbitrary in nature, and demonstrate a complete lack of understand-
Issue 63
CLH Digital
ing of how their various sectors function.” “It has been impossible for the affected sectors to operate anywhere near their pre-Covid levels, and for each day that the Covid restrictions remain in place, sectors such as hospitality … continue to suffer enormous losses.” “The treatment of these sectors’ employees and business owners is deplorable and cannot continue. Industries such as Hospitality, Events, Exhibitions and Travel simply cannot endure further hardship.” Sacha Lord, who successfully pushed the Government to drop the 10pm curfew and substantial meal restriction, commented, “As of the end of the month, we’ll not only see a 10% increase in furlough contributions, but the relief rate for hospitality drops from 100% to 66%. Factor in that huge parts of the nightlife sector are not even open yet, and we have a clear and inevitable crisis about to take place. We demand absolute confirmation we will reopen on the 19 July and we need urgent financial support to give businesses the best possible chance to survive until then.”
Supporting the move, Michael Kill, CEO of the Night Time Industries Association (NTIA), said, “The eleventh hour delay to reopening announced by the Prime Minister on Monday was yet another devastating blow to nightlife businesses, and the Government then rubbed salt into the wounds by indicating that support programmes like furlough and business rates relief would not be extended. Our sector simply cannot countenance another delay. That is why today – along with a number of trade bodies and businesses from other affected sectors, we are putting the Government on notice that we intend to take legal action should they deviate from the extended roadmap with full reopening on July 19th.” In May Mr Lord has lost a legal challenge against the Government’s decision to delay the reopening of indoor hospitality spaces. Mr Lord, alongside Punch Taverns boss Hugh Osmond, had been battling for pubs and restaurants to be able to open inside sooner than the current roadmap allows, however the High Court ruled in favour of the Government saying that Covid-19 justifies a cautious approach.
FOR ALL THE LATEST NEWS AND TO SIGN UP TO RECEIVE OUR WEEKLY DIGITAL ISSUE VISIT
www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS
7
COVID-19 Restrictions Cut Drinks Sales By A Fifth Despite Good Weather and Euros Issue 63
CGA’s Drinks Recovery Tracker shows that average sales in the week to last Saturday (12 June) were down by 19% on the same week in 2019. It extends the trend of recent weeks, which has seen drinks sales generally running well below the levels of spring and summer 2019, despite bursts of strong trading when the sun has shone. Warm weather helped daily sales to fare well against pre-COVID-19 comparatives on Monday (down 1%), Tuesday (up 3%) and Wednesday (down 5%). But as in previous weeks they tailed off in the second half of the week, falling 16% on Thursday, 29% on Friday and 26% on Saturday. Another continuing pattern is of better figures for drinks sales in pubs (down 13%) than in restaurants (down 30%), while bars (down 48%) are being hardest hit of all by COVID-19 restrictions like distancing and table service. CGA’s breakdown of categories showed the good weather helped to make it a better week for cider (down 6%) and soft drinks (down 13%) than beer (down 17%), wine (down 21%) and spirits (down 29%).
New calorie labelling rules are due to come into force in April 2022 and will apply to business with 250+ employees. However, UKHospitality contends that the current timeframe will badly damage the sector at a time when the focus must be squarely on recovery. The association has written to Public Health minister Jo Churchill MP, calling for a delay of at least six months, giving sector firms valuable breathing space and the best possible chance to get back on their feet following 16 months of closure and severely disrupted trading. A delay would also allow businesses the time to fully engage on the detail and have systems ready in place. While UKHospitality says it is supportive of the Government’s aims
9
CGA’s data from early matchdays in the Euro 2020 tournament show a boost to sales in sites hosting fans. Venues that screened the England v Croatia game last Sunday (13 June) saw like-for-like drinks sales rise 12% against the equivalent Sunday in 2019, while total wet sales across all venues were down by 10%. Future games involving England, Scotland and Wales should deliver more sales increases as the tournament goes on, but distancing and table service are likely to keep the uplifts well below what would usually be expected from big sporting occasions. Last week showed us once again that there is a very close correlation between drinks sales and the weather,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “It was also a good guide to the level of sales that we can expect in the next few weeks. A strong Euro 2020 tournament for the home nations would undoubtedly boost sales, but the government’s four-week delay to the full easing of COVID-19 restrictions is a huge blow to drinks suppliers and operators ahead of what should have been a bumper period of trading.”
UKHospitality Urges Government To Delay Mandatory Calorie Labelling On Menus
UKHospitality is urging the Government to delay plans for mandatory calorie labelling on menus in the out of home sector, saying that the additional cost threatens to derail hospitality’s fragile recovery from the Covid-19 pandemic.
CLH Digital
to reduce obesity and increase consumer choice, the new requirements, along with additional staff training, will significantly increase cost on affected businesses. New and expensive technical systems for nutritional evaluation may also have to be applied to precisely calculate calorie content. The timing of this new legislation, the trade body says, will be both counterproductive and damaging. UKHospitality Chief Executive Kate Nicholls said: “The vast majority of operators are in survival mode and will be for the foreseeable future. We therefore urge the Government to consider delaying the implementation of this legislation rather than layering on new costs for businesses in a sector that has been hardest hit by the pandemic and risks damaging business’ ability to invest and create jobs. “The out-of-home sector supports Government efforts to increase healthier eating habits, as demonstrated by the proactive actions already in reformulating menus to reduce calories and increase trans-
parency and choice for customers. We are keen to continue working closely with officials on the detail of this legislation, so it delivers for both consumers and businesses. “But with the burdensome requirements of allergen labeling for prepacked food also coming into effect in October this year, this new legislation adds further costs at the worst possible time. A delay would help ease the pressure and allow the sector to play its full role in the UK’s economic recovery.”
Natasha's Law - How New Allergen Legislation Will Affect Your Business 10
CLH Digital
Issue 63
By Kathryn Hart, Partner at Lime Solicitors (www.limesolicitors.co.uk)
Natasha’s Law – its very name immediately brings to mind a grieving family determined that the tragic death of their daughter will not be in vain and that they will change the law for the better to avoid another needless death. 15 year-old Natasha Ednan-Laperouse died from having an allergic reaction to a baguette bought from Pret-a-Manger. She had checked the ingredients list on the packaging but crucially it omitted to mention sesame to which she was allergic. She therefore believed that it was safe to eat. Because it was made in Pret-a-Manger’s on-site kitchen at the time sesame did not need to be declared on the packaging. Instead it was sufficient for there to be signage in place encouraging the customer to enquire about allergens in their products. Following the inquest the Coroner, Dr Cummings was so concerned about this that he filed a report sent to the secretary of State for enquiries to be made to prevent future deaths. In UK law the provision of allergen information comes under the Food Information Regulations. The customer must be notified of the 14 of most common allergens which are Celery, Cereals containing gluten (oats and barley),Crustaceans (crabs, lobster, prawns), Eggs, Fish, Milk, Lupin, Molluscs (oysters and mussels), Mustard, Sesame, Peanuts, Soybeans, Sulphur dioxide and sulphites (for concentrations above ten parts per million), Tree nuts (almonds, walnuts, brazil nuts, hazelnuts, pecans, cashews, macadamias, and pistachios). How allergens need to be notified is dependent upon the category in which the food is provided. This is where confusion arises. There are three categories. Before Natasha’s Law it was different for prepacked foods, foods prepacked for direct sale and non-prepacked foods. Prepacked foods such as those produced in a factory had to have full-ingredient labelling. Foods pre-packed directly for sale, such as the Pret-a-Manger sandwich, were not required to have product labels which provide information on the full ingredients or the allergens contained. The reforms under Natasha’s Law now cover labelling requirements for foods that are prepared and packed
on the same premises from which they are sold – such as a packaged sandwich or salad made by staff earlier in the day and placed on a shelf for purchase. They will now have to display allergens in full on their packaging. It will no longer be the case that a purchaser, reading the ingredients list on a pre-packaged sandwich for sale, will be misled by believing that that is a full list of ingredients. But does this reform go far enough to protect consumers? The family of Owen Carey are campaigning for Owen’s Law. Owen died on his 18th birthday after suffering from a fatal anaphylactic reaction after eating chicken at Byron’s restaurant. He had a dairy allergy and had checked the menu and asked staff to ensure that there were no dairy products in the chicken and fries he had ordered. Notifying members of staff should actually have triggered their allergy protocol but didn’t. The waiter was seemingly unaware that the product contained buttermilk. Food sold to eat in or take-away in restaurants or from bakeries and from deli-counters is in the third category. Food allergens need to be notified but this can be in writing or even just orally. There is no consistency across the sector. People with allergies effectively have to take responsibility each time they purchase food for working out how each individual food business chooses to relay this information. In busy restaurants with a high turnover of staff it is self-evident that mistakes will be made. Notices may not be easy to read or indeed find and genuine misunderstandings may occur. In the writer’s own experience, a request for no cashews made in a take-away, and carefully noted by the staff, was misread by the kitchen as extra cashews and a trip to Accident and Emergency ensued. Everyday mistakes result in deaths. What Owen’s family are looking for is clear, specific allergen labelling on every restaurant menu and for the responsibility to be on the restaurant staff to enquire about allergies. Is it too much to ask? Readers may be surprised to hear that the civil law allows very little compensation for the death of an 18 year old. In the majority of cases where death was very swift it is likely to be limited to funeral expenses only. There is no compensation paid for death. Allergies are on the increase in modern Britain. Changes in the law will protect lives which the grieving friends and families of Natasha and Owen would say had immense value.
Cask Ale Week: The Big Cask Comeback Industry bodies are making a clarion call to pubs, bars, pubcos and breweries for this year’s Cask Ale Week, 23rdSeptember to 3rd October, to be part of their comeback strategy. “It’s not enough for pubs to be the hot topic now as they reopen their doors,” says Paul Nunny of Cask Marque. “To survive, they – and breweries – need to stay right at the centre of the national conversation, and right at the heart of their communities. Cask Ale Week has an important role to play in this endeavour.” The Week is at the end of September. That’s beyond the initial excitement of re-opening; after the flurry of the EURO Championships; and before the boost of the festive season. Rather than allowing a lull, the industry can join forces round a common cause.
“Cask Ale Week is something round which pubs, bars, pubcos and breweries can rally. They can do their own thing, but doing it under one banner will give cut-through that’s unachievable by working alone,” says Nunny. He points to the fact that even before lockdowns were introduced, retailers were desperately trying to encourage shoppers to mimic the pub experience at home with ‘big night in’ type deals. “In many ways, the pandemic appeared to play into their hands. But the reality is, there’s a big difference between socialising in private and public space. “Simply put, you can’t buy pub atmosphere in a supermarket, nor get it delivered to your door. Ditto for fresh cask beer. These are two of the things that can’t be packaged up and sold as a commodity; two of the things that make pubs special. “it’s fantastic that the industry is joining hands for Cask Ale Week, encouraging every colleague, every partner, every customer to get involved. Let’s all shout in unison from the rooftops about Britain’s amazing pubs, breweries and beers, celebrating them now – and protecting them for generations to come.” CAMRA chief executive Tom Stainer says: “CAMRA has long been a supporter of Cask Ale Week, and after an incredibly difficult year for the industry, we’re looking forward to joining forces to support and promote UK pubs and breweries. “Pubs matter and are a vital part of our communities up and down the country. What’s more, the pub is the only place you can get fresh cask ale from your local brewery. We are urging everyone to celebrate
Cask Ale Week from 23rdSeptember to 3rd October in style, by getting back down to their local pub, social club or brewery taproom and enjoying a pint of cask ale.” British Beer & Pub Association chief executive, Emma McClarkin, says, “We have all missed a proper pint of Cask Ale in the pub during the last year. “Pubs are the home of Cask Ale and both have struggled due to the pandemic and forced closure. With the sector reopening once more, it is vital we promote our pubs and the range they have on cask which they so expertly keep and serve. Doing so will help our brewers and pubs in their recovery. “The BBPA is fully behind Cask Ale Week and we urge every local, brewery and pub goer to support it!” UKHospitality chief executive officer, Kate Nicholls, says: “Cask Ale Week is a wonderful opportunity for customers to come and celebrate all that is great about pubs, communities and British beer. It’s one of those occasions that has been sorely missed during the incredibly difficult period the industry has suffered. “We’d urge publicans and other operators to take advantage of the campaign, encourage people back to their venues and experience the joy of raising a glass together.” SIBA chief executive, James Calder, says, “Cask beer is truly unique and worthy of our celebration during Cask Ale Week, a campaign very close to independent brewers’ hearts and one which SIBA have supported from its inception. “The vast majority of the beer brewed by independent breweries is cask, so with pubs now reopen across the UK we are encouraging people to get out there and enjoy a pint of cask beer from a local independent brewery. “Fresh cask beer is only available in pubs and taprooms, so now cask is back in pubs get out there and support your locals with a pint of something delicious!” Cask Ale Week is open to all to use. The only requirement is that any cask beer crossing the bar into the hands of customers is served in excellent condition. “Use our banner, exploit the opportunities, join forces – but for goodness’ sake, make every pint a great one,” concludes Paul. More info: https://caskaleweek.co.uk
Transform Your Food Waste Into Green Energy As the hospitality sector begins to open up and you start welcoming guests and customers once again, no doubt there are a thousand things that demand your attention right now. New ways of working and serving, new procedures and new regulations not only require much of your time and energy but they will have also cost money to implement. So wouldn’t it be a bonus if we could actually help you save money on one vital part of your operation – while also helping to reduce your business’s environ-
mental impact? Andigestion’s ‘One For One’ food waste collection service has been designed especially for the hospitality sector! Food waste included in your general waste collection can lead to increased weight charges which can mount up considerably during a busy season. By having a separate food bin you could reduce or even eliminate the excess weight charges and possibly also reduce the number of general waste collections too.
One for One customers receive a designated food bin which we swap for a fresh, steam-cleaned one every time to help keep premises clean and hygienic with no mess, smells or liners to worry about. You can place food directly into our bins whether packaged, unpackaged, cooked or uncooked. As well as keeping food waste out of your general waste bins and potentially reducing general waste collection costs, our highly sustainable recycling service also keeps your food waste out of landfill and transforms it into clean, green and eco-friendly energy. Tel: 08000 141 141 Email: info@andigestion.co.uk www.andigestion.co.uk See the advert on page 19.
12
CLH Digital
Issue 63
Check EU Employees Right To Work, Warns Bizimply compliance with the regulations.
the status of every employee.
Under UK law, employers face imprisonment and unlimited fines for knowingly employing someone who does not have the right to work in the UK.
“That won’t be an excuse when the authorities start asking for proof of right to work. UK politicians haven’t talked about the ‘hostile environment’ over immigration for no reason. Proof both that employees have the right to work, and that employers have checked and recorded that status will be essential.”
Conor Shaw, Bizimply CEO, said: “Just as the hospitality sector is bringing its workforce back as the economy reopens, there is a real danger that many businesses now face a significant new challenge as key employees lose the right to work. Of course, there are legal penalties, but with the labour shortage a challenge across the sector, businesses also need to know they have enough trained and experienced staff at all times and at every site.” A leak of Government figures this week shows that around 130,000 of the 820,000 Europeans resident in the UK have yet to apply for Settled Status, despite the hard cut-off of 30 June as the date to apply. Hospitality employers will need to keep clear records of their team members’ immigration and right-to-work status as the UK moves into the post-Brexit ‘hostile environment’ from 1 July. Hospitality workforce specialist Bizimply is warning businesses that they need a clear and accessible record of every employee’s status in order to demonstrate
Without confirmation of settled status, EU, EEA and Swiss living in the UK lose the right to work, as well as access to healthcare and other benefits. Shaw added: “Although the deadline has been known for some time, the uncertainty over COVID and the challenges of communicating with employees during lockdown means that many businesses may not know
Employers using Bizimply’s suite of workforce management software can easily and confidentially record all the necessary status confirmation and supporting documentation for employees, and make it available to check if required. Employers can be jailed for five years and pay an unlimited fine if found guilty of employing someone who they know or had ‘reasonable cause to believe’ did not have the right to work in the UK. Details of the Settled Status regulations are at www.gov.uk/eusettledstatus. An employer toolkit is at www.gov.uk/government/collections/eu-settlement-schemeemployer-toolkit Visit Bizimply at www.bizimply.com
Restaurants Awards in Manchester and Edinburgh Open for Nominations Mohamed Najib Ali of the Maya Bar & Restaurant in Atherstone in the Midlands, has been crowned the winner of the prestigious Asian & Oriental Chef Awards in London.
Commenting on the standard of entries, Asian Catering Federation (ACF) chairman Yawar Khan, who organised the awards, said; “The pandemic has been devastating for the hospitality industry, but more forward-thinking chefs used their enforced lockdown to considerable effect, experimenting with different ingredients and taste fusions. The results have greatly impressed the judges today.”
Contestants were drawn from the hundreds of public nominations for their favourite chefs, who were then invited to submit recipe details and photos for a proposed two-course meal. These were whittled down to 8 finalists. The contestants then took part in a live cook-off event in the training kitchen at the Pillars Restaurant at the University of West London in Ealing on 21st June. Regional awards went to Kamrul Hoque of Kushi in Romford – the overall runner-up, who was also named Best Indian Chef (London Suburbs); Daya Sharma Dulwich Heritage, West Dulwich, Best Indian Chef (South London); Mohammed Al Amin Ali, Millennium Balti, Royal Leamington Spa, Best Indian Chef (Midlands); Maratree Melross, Guard House, Royston, Best Thai Chef (Midlands); Jackie Chan of Golden Dragon, Bethnal Green, Best Chinese Chef (East London); Humayun Rashid, Kushi, Best Indian (Essex); Danny Yeung, Mandarin Palace,
The winners will also be feted at a special presentation dinner at the House of Lords on 7th September hosted by Lord Sheikh – postponed from 5th July because of the delayed easing of lockdown restrictions. The event will also promote the ACF’s other annual awards: the 5th Asian Restaurant Awards, being held at the Mercure Piccadilly, Manchester on Tuesday 31st August and Edinburgh at the Sheraton Grand on Monday 20th September 2021, plus the 11th Asian Curry Awards taking place at the Grosvenor House on Sunday 21th November 2021. Hornchurch, Best Chinese (Essex).
Spice lovers can vote for their favourite restaurants via www.asiancurryawards.com and www.acfederation.org.
Bidfood Reveals the Hottest Trends Set to Dominate the Rest of 2021 14
CLH Digital
Issue 63
and drink they consume, and the lifestyles they live - whether that is adopting completely new diets and lifestyles, or just subtler changes to their routine through healthy swaps.
With the food and drink landscape having changed dramatically since the pandemic started last year, it’s unsurprising that there has been a shift in consumer behaviour as a result. Bidfood, one of the UK’s leading foodservice providers, has been busy dissecting the current food and drink trends to understand how they have manifested and evolved so far in 2021, and which will be key for operators as they look to adapt their menus and tune into changing consumer needs. As part of the trends refresh, Bidfood has pulled together a report which will explore every element of the food and drink trends that will be dominating menus for the remainder of the year. From cuisine flavours and infusions, twists on classics and even dishes consumers have been unable to recreate at home, the report will help operators stay ahead of the curve and entice customers in.
THE HOTTEST TRENDS IN FOCUS: Wellness my way: 68% of consumers say the pandemic has made them more concerned about their health and wellbeing. This trend looks at the new and evolving ways that consumers are optimising their physical and mental health through the food
Careful consumption: With UK consumers caring more about food sustainability than they did pre-pandemic, supporting local businesses and considering the social and environmental impact of their behaviours and food choices, in this new age of transparency this trend has never been so important. There’s nowhere to hide irresponsible practices or eye-watering air miles, as consumers look to support low impact and local businesses, as well as brands and producers that align with their values on diversity and equality.
from fire-fried chicken wings and Korean garlic bread. To see how each of these dining trends appear in the market, please refer to our 2021 trends guide brochure at https://bit.ly/3qpwF3V
MACRO SOCIAL TRENDS Alongside the food and drink trends shaping 2021, wider macro social trends have also become increasingly apparent. These trends continue to reveal shifts in consumer attitudes, behaviours and lifestyles, as well as showing that economic, social and sustainable influences are changing how we think, make decisions and act. The main social trends are:
THE NEW NORMAL
Cuisines: With restrictions on travel again this year, many people are leaning towards food that brings to life their culinary adventures and excites their senses. In fact, 52% of UK consumers say they want to be more experimental with their food choices than they were before prepandemic. Well established cuisines such as Middle Eastern or Global Flavours, continue to expand and are being explored in more depth, but there are some new hot trends set to fuel the market. These include: • Regional Chinese - We expect to see more regionally inspired dishes using Cantonese cooking styles, spicy Sichuan flavours, or dishes like Shanghai dumplings and steamed bao • Flavours of South East Asia Consumers are moving beyond the traditional Thai green curry and instead exploring regional influences, discovering flavours of Indonesia, Malaysia and Vietnam • Caribbean - Jamaican ‘jerk’ flavour is not new, but we’re seeing it rise in popularity and increasingly applied to a variety of foods, from Jerk rabbit, pork belly and burgers • Korean – This cuisine is all about the ingredients, techniques and flavours –
Places that were previously considered safe, have evaded consumers’ comfort zones due to the ongoing threat of the pandemic. Cleanliness and safety have never been more important, and they’re often overtaking price on consumers’ agendas when eating out.
CHANGING CHOICES The pandemic has prompted many people to rearrange their priorities, adapt to new ways of working and living, and re-evaluate what truly matters. As a result we’re seeing a real shift in consumer choices. The key factors that are top of mind for consumers are: -
Quality Something a bit different Caring for causes Supporting local
For full details on all of our 2021 trends, including an in-depth insight and how they appear within the market, please visit: www.bidfood.co.uk/2021-food-trends/ or alternatively you can listen to the new podcasts at www.bidfood.co.uk/podcast/
Thousands Hospitality Businesses At Risk After ‘Freedom Day’ Delayed Around 25,000 licensed premises were still shut at the end of May 2021, the latest edition of the Market Recovery Monitor research from CGA and AlixPartners reveals—and the delay to a complete reopening of hospitality puts a significant number of them at risk of permanent closure. The exclusive research shows that 76.2% of Britain’s licensed sites were trading by the end of last month, with the number more than doubling from April’s total of 32.9% thanks to the return of inside service. However, while more than nine in ten venues in segments including food pubs (91.9%), high street pubs (92.9%) and casual dining restaurants (93.9%) are now open, figures are much lower in sectors that rely on late-night trading, like nightclubs (49.9%) and bars (72.9%). With strict restrictions including distancing and table service in place, CGA’s trading data shows that sales have been well below pre-COVID-19 levels in these segments in particular. The four-week delay to a full easing of trading restrictions in England until 19 July, with Scotland likely to follow a similar path, places many closed businesses in jeopardy of failure. Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said: “Britain already has nearly
10,000 fewer licensed premises than before the pandemic, and that number will sadly rise as a result of the government’s delay. Coming as it does on top of a mountain of challenges on debt, tax, rising costs, recruitment and much more, hospitality now deserves sustained financial backing to save thousands of businesses and jobs, and the government’s extension of the ban on commercial evictions of tenants is a welcome first step. The hospitality sector’s recovery is central to the UK’s economic revival, and more support like this is vital if we are to prevent further casualties.” Graeme Smith, managing director at AlixPartners, said: “Many operators will have reopened in anticipation of restrictions falling away on 21 June, and likely forecast and accepted suppressed trade for the period up to that point. While far from ideal, knowing that ‘Freedom Day’ was on the horizon meant operators could battle through this challenging time, perhaps welcoming team members back to the business in anticipation and getting operations up to speed. A further delay of four weeks is a devastating blow, creating significant uncertainty and further financial strain. At a time when Euro 2020 is in full swing and there is a feelgood factor across the country, this extension to restrictions could not have come at a worse time for pubs and other drink-led venues.”
Calls For Mass Vaccinations To Protect Scotland’s Hospitality Sector Mass vaccinations for all over-18s would end Scotland’s ongoing “crippling” lockdown measures, claim Scottish operators, who are calling for first minister Nicola Sturgeon to “move up on jabs and down on levels”. Scottish Hospitality Group (SHG) members have offered to close their businesses to enable staff to get vaccinated en masse at suitable times when vaccine centres may be less busy. Scottish Hospitality Group’s (SHG) spokesperson, Stephen Montgomery says: “More jabs not only protect the NHS and lives, but also jobs and Scotland’s economy. The data shows that numbers are soaring among young adults and falling in older age-groups, which is a clear sign of the vaccination programme’s success,”.
Scotland’s hospitality sector supports a workforce predominantly under the age of 25, who are having to self-isolate under the current restrictions if they test positive. As a result, hundreds of Scottish pubs and restaurants and wider businesses are closing their doors, which Stephen Montgomery claims, “would be entirely preventable if we caught up with the vaccination programme in England.
port for businesses that can’t trade viably, then mass vaccinations are the
“While large numbers of people in Scotland have still not had their first vaccination, Scottish businesses are needlessly closing. We see mass vaccination programmes happening south of the border, we now need to see that happening in Scotland.”
anxiety, stress and ultimately their mental health.
“If the Scottish Government can’t or won’t offer proper financial sup-
answer,” says Kenny Blair, managing director of Scottish hospitality chain, Buzzworks. “The majority of my team are under 25 and have not received a jab. They are the age-group that are now bearing the brunt of isolation. It not only means that they can’t work but is increases their
“We would happily shut all of our premises for the day if that meant that we were adding another layer of protection both for our teams and our customers, so that our staff could get the jab.”
Thousands of Pubs Will ‘Cheers’ Volunteers on Thank You Day 16
CLH Digital
Issue 63
to see the ways the industry helps us to say thank you on the 4th July. We will be listening out for the bells at 5pm!”
Over 3,000 pubs and breweries across the UK have already pledged to “Cheers” volunteers on ‘Thank You Day’ – Sunday 4th July.
The ‘Cheers for Volunteers’ beer industry push is being coordinated by The Good Beer Co and is already supported by over fifty breweries, and organisations including Punch Taverns, Adnams, Toast Ale, the British Beer and Pub Association and the Society of Independent Breweries. A beer will be available in pubs and breweries on the day in an alcoholic and alcohol-free version.
Beer for good company, The Good Beer Co, has teamed up with Royal Voluntary Service and the Together Coalition to recruit pubs and breweries across the UK to take part in a nationwide ‘Cheers for Volunteers’. Already, 16 million Brits are planning to take part in the country’s first ever national Thank You Day on Sunday the 4th of July. According to new polling by ICM 16.3 million Brits expect to mark the day in their communities . This would make the day the biggest mass participation event since the Queen’s Diamond Jubilee in 2012. Members of the public are being encouraged to mark the days in numerous different ways from picnics to BBQs, outdoor parties to drinks at their local pub or brewery , while of course sticking to Covid guidelines. At 5pm a “Cheers for volunteers”, led by Ross Kemp and Royal Voluntary Service is encouraging people to raise a glass at their pubs or brewery, or a cuppa with their neighbours. The initiative is already backed by thousands of pubs across the country. Ross Kemp who has joined Royal Voluntary Service to encourage people to say “Cheers For Volunteers” at 5pm, said: “I’m going to be taking part in ‘Cheers for Volunteers’ in my local that weekend. We’ve all been through a grim 18-months but our community spirit is one of the things that has kept us going. I’m going to raise a glass to everyone who has helped our communities get this far.” The idea of Thank You Day came from a grassroots campaign to hold the country’s biggest ever thank you party in our local communities as a way of thanking each other and of building on the community spirit that
so many felt during lock down. Regan Hirst (24) from Doncaster, has been volunteering with Royal Voluntary Service’s Doncaster Dementia Support service for two years. Despite many of the activities moving online, Regan has continued to support clients and carers to whom her support is invaluable. She said “I started volunteering to feel like I was doing something to help. After I finished my art degree, I wanted to train as an art therapist and felt like volunteering with the Dementia Service was a great first step. You don’t volunteer for yourself, but my voluntary work has been the most fulfilling of my life. I have been hosting virtual art classes and am so pleased to be back doing garden and home visits.”
James Grugeon, founder of The Good Beer Co who are the masterminds behind the ‘Cheers for Volunteers’ beer said: “Pubs and breweries are cornerstones of our communities, bringing people together every day of the week, every week of the year. And, particularly with the news of restrictions extending for another four weeks, not many this year have had it tougher. Thank You Day and ‘Cheers for Volunteers’ is inviting customers around the UK to get down to their local and raise a glass to say thank you to the selfless people who have given their time and expertise to help us through the year, and perhaps donate a few quid the RVS too.” Emma McClarkin, CEO of the British Beer and Pub Association, said: “We are delighted to lend our support to ‘Cheers for Volunteers’ and really pleased to see pubs across Britain getting behind a toast to hard working volunteers in their local communities.” Fergus Fitzgerald, Head Brewer at Adnams said: “This is a really great way to thank volunteers for everything they have done and are still doing to support our communities through the COVID-19 pandemic. We’re proud to support ‘Cheers for Volunteers’ and I’m looking forward to raising a glass at one of our pubs on National Thank You Day.”
From the idea being launched just a month ago the campaign has won huge support from hundreds of organisations ranging from the NHS to the Scouts and from high profile individuals including Gary Lineker, Michael Sheen, Dame Judi Dench, Raheem Sterling and many more.
Pubs and breweries are being encouraged to sign up, download a special Thank You Day Pub Pack and start planning their celebration and help spread the love by sharing the campaign on social media.
Catherine Johnstone CBE, Chief Executive at Royal Voluntary Service said: “The acts of kindness and determination we have seen from volunteers during the pandemic have been nothing short of amazing. The Cheers for Volunteers on Thank You Day is a fantastic way to celebrate the volunteer effort and thank them for all they have done. We are especially grateful for the support from pubs and breweries and are excited
1.Sign up at www.thegoodbeerco.co.uk/cheersforvolunteers 2.Download a Thank You Day Pub Pack at thankyouday.org.uk/cheers 3.Start planning and promoting their celebration 4.Help spread the love by joining our Give3Cheers social media campaign! (See Thank You Day Pub Pack for details)
Here’s how they can get involved:
Hostmilan Returns in Person and Celebrates the Restart of the Entire HoReCa Sector Under the Banner of Safety and Innovation . Innovation, sustainability, technology and safety. Thanks to the easing of restrictions and the new measures decided by governments regarding trade fair structures, the HoReCa world will meet “live” at fieramilano for its restart, from 22 to 26 October 2021, at HostMilano, the global equipment hub capable of bringing together all the most important Italian and international companies (to date there are already more than 1000 exhibitors from 40 countries). The 42nd edition's menu not only promises to be even richer thanks to the simultaneous holding of TUTTOFOOD, the reference exhibition for the agro-food ecosystem, but will also, as always, act as a trendsetter for the entire sector, multiplying business opportunities and anticipating the most current trends. This is demonstrated by an agenda already packed with events organised by all the main sector associations, ready to bring the know-how and best practices of their members, exhibitors, buyers or speakers to the halls of fieramilano.
THE OCTOBER APPOINTMENT WILL BE IN PERSON From the Internet of Things to energy saving, from green awareness to the circular economy, from security to hygiene, from rethinking formats and spaces to adopting new materials and new approaches for the out-of-home world. While the HostMilano machine has never stopped in recent months, accompanying companies and operators from behind the scenes, now the time has come for the Fiera Milano event to celebrate the world of professional hospitality through a physical exhibition
held in complete safety thanks to the protocols already in place and tested last September. A series of digital processes will allow companies to benefit from the advantages offered by HostMilano, a trade fair capable of maintaining ongoing synergies between the various sectors, by holding webinars on the most topical issues, sending out newsletters, updating the event websites and social channels.
TREND: FOCUS ON SECURITY In its role as trendsetter and place-to-be for anyone who innovates in the world of hospitality, the next edition of HostMilano will take a special look at the Next Normal's priority for companies in the sector: safety and quality. Two key words that concern not only the products, but also the environments in which the offer is enjoyed. Because, according to experts, consumers in the next few years will decide to direct their choices towards those out-of-home professionals (from restaurants to bars, from bakers to pastry shops) who will conquer people's trust not only because of their products, but also thanks to the technologies adopted to keep their spaces ‘safe’. But that's not enough, because the first step for the professional hospitality sector will be a cultural one. In other words, operators must be able to change their view of security and safety, starting to consider security not as a cost, but as an investment for the future, to be invested upon through continuous training and compliance with certified sanitation protocols. The SMART Label Host Innovation Award, the competition open to all "innovative" companies held in collaboration with POLI.Design, Consortium of the Milan Politechnical University, and under the patronage of ADI - the Italian Industrial Design Association, will also return to the Rho Fiera pavilions. In the last three editions of the award, over 150 awards and 20 special recognitions have been presented, and this year's award has a single objective: to assess the level of innovation and the most intelligent solutions of the competing companies, "judged" by a jury made up of seven professional university lectur-
ers and national and international experts in the field of hospitality design and energy saving.
WHO WILL BE THERE: FROM ITALY AND THE WORLD Like every edition, Hostmilano will feature a line-up that knows no boundaries, with top exhibitors from the five corners of the globe. As far as Made in Italy is concerned, the companies already include names such as Gruppo Cimbali, Simonelli Group, Hausbrandt, Gruppo Ima, Pregel, Babbi, Imperia & Monferrina, Tagliavini, Ali Group, Rational, Berto's, Costa Group, Calligaris, Abert-Broggi 1818, Bormioli Rocco,... Among the international companies, the following have confirmed their participation: Welbilt, Hobart, Salva, Wiesheu, Josè Julio Jordao, Valmar Global, WMF Group, Schaerer, Curtis, Marco Beverage Systems, Probat-Werke von Gimborn Maschinenfabrik, Ahlstrom-Munksjo, Steelite International, Rosenthal… Visit https://host.fieramilano.it/ for further details.
Brrit British B itish free itish fr f id egg id range liliqui liquid
Range Farm Liquid Egg products are produced from fresh free range, British eggs. Available as Whole Egg, Egg Whites and Yolk supplied in pallecons, BIB and cartons. To start cooking with ease, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk
WTTC Warns Of £639 Million Daily Loss If International Travel Remains Off Limits In July The UK will lose a staggering £639 million a day during July if international travel remains off limits, according to an open letter to the UK Prime Minister, from the World Travel & Tourism Council (WTTC).
take now so that by June 24 when the green list of travel destinations is updated, we can get travel safely moving again, bring certainty to a market begging for stability and help power the economic recovery.
The global tourism body, which represents the global private Travel & Tourism sector, has written to the UK Prime Minister, warning the UK faces a possible £19.8 billion loss if international travel is effectively delayed until August.
“Only through these measures will the future be brighter for many and will we be able to achieve a long term, inclusive and sustainable recovery. The restoration of free cross-border mobility is essential to help drive the economic recovery from the pandemic.”
Up to 218,000 more jobs in the sector are also at serious risk of being lost, if no action is taken now – in addition to the 307,000 jobs which were lost in the UK last year.
WTTC’s open letter to Boris proposes the following four key measures:
It urged the government to unlock the doors to international travel to avoid inflicting severe long-term damage on the country’s economy – and to prevent putting at risk the competitiveness of the UK’s Travel & Tourism sector. The letter, signed by WTTC Members including TUI, Expedia, Meliá Hotels, Silversea Cruises, Iberostar, The Travel Corporation and Certares, amongst others, praised the progress made with the highly successful vaccine rollout, which the government should take advantage of, to allow the resumption of safe international travel and reactivate its economy. It also outlined four steps the government could take immediately, which would provide a critically needed boost to struggling Travel & Tourism businesses up and down the country, fearful that the summer season is slipping away. Virginia Messina, Senior Vice President WTTC, said: “If international travel remains off limits for the whole of July, WTTC research has shown that every day, the UK would lose a staggering £639 million*, severely delaying the UK’s economic recovery and competitiveness. “Stalling the resumption of international travel could cost the country dearly. We simply can’t afford any further delay – we are running out of time and money, with many more businesses in danger of going bust, which would result in more jobs losses. “However, there are steps that the government can
1. Reopen international travel by allowing fully vaccinated citizens to travel freely without quarantine, both inbound and outbound. They should be able to visit countries with similar vaccination levels and with proven low-infection rates, such as the EU, the US and Canada, through a data-driven transparent approach which will help restore consumer confidence. 2. Remove PCR testing requirements for travel from countries on the green list and replace by a rapid test or no test 3. Require only one test for those travelling from countries on the amber list of travel destinations. PCR tests are expensive and inconvenient, and their use will continue to deter people from travelling for either business or leisure. 4. Set a date to reopen international travel – to be announced on 24 June and implemented by 19 July, in line with the final unlocking of social measures in England. International visitors to the UK spent £35.6 billion in 2019, generating growth and prosperity across the country, helping to make it the world’s fifth biggest economy in terms of Travel & Tourism GDP. In 2019, the Travel & Tourism sector contributed 10.1% to the UK’s GDP, and supported 4.3 million jobs, representing 12% of total employment. However, the COVID-19 pandemic turned this world upside down, devastating the Travel & Tourism sector with 62 million jobs lost globally, while many more remain at risk. View the letter at https://bit.ly/3xSW0FJ
Issue 63
CLH Digital
19
20
CLH Digital
Issue 63
UK’s Biggest Business Group Calls For New Strategy To Help Bolster Ailing Hospitality and Tourism Sector Long term help must be given to ensure the survival of small hospitality and tourism businesses, according to a new report by the Federation of Small Businesses (FSB). Research by FSB highlights the devastating impact of the pandemic on the UK’s tourism and hospitality sector and its supply chain, and outlines what small firms, which make up the majority of the sector, need to get back on their feet.
· Back restaurants, cafes and bars by reducing alcohol duty on beers, ciders and wines. Levels of debt amongst businesses is rocketing, with three quarters (77%) of small firms in the sector taking on debt post-COVID. More support is needed to ensure they are able to manage it, as well as providing greater clarity around the Pay As You Grow scheme, ensuring all options covered by the scheme are available to all businesses with Bounce Back Loan debt. With the moratorium on evictions coming to an end in less than two weeks, Government needs to limit the amount of rent arrears that landlords can claim back, to encourage mediation. The moratorium must also be extended.
Many will now be reeling after the Government’s final stage of reopening in England was set back earlier this week, leaving some businesses closed and without income for 15 months, and thousands of others still not operating to full capacity.
Mike Cherry, FSB National Chair, said: “With mass closures and restricted openings over the last 15 months, COVID-19 lockdowns have shown just how important our pubs, restaurants, hotels and thousands of businesses in the supply chain are to both the economy and our communities.
The new report ‘A Menu for Recovery’ calls on Government to develop a new hospitality and tourism strategy, overseen by a minister, to focus on the underrepresented small businesses in the sector and help lay out future support plans.
“The ever-rising cost of doing business was already weighing heavy on these firms and the pandemic has only exacerbated it. This week’s decision to postpone relaxation will have dashed the hopes of thousands of small businesses that have been unable to operate at full capacity since the pandemic started. With a crucial summer season ahead, we need to make sure the beleaguered sector gets urgent help to ensure its survival.
The report asks Government to help small firms in the sector employ and retain skilled staff, which many businesses are struggling to do against a backdrop of Brexit and the pandemic. Cutting Employer’s National Insurance Contributions would play an important role in enabling retention and recruitment. FSB also wants to see more young people encouraged into the sector by ensuring T Levels work for small businesses by extending incentive payments for employers in England to deliver industry placements beyond July 2022. The business group has also called for urgent action to: · Extend the hospitality VAT rate reduction to 5% until March 2022, and 100% business rates relief throughout the full financial year for businesses in England. More than half (56%) of small hospitality businesses say further rates relief would support their high street. · Make the process easier for businesses that sell food and drink to apply to their local authority for a pavement licence, and maintain the right for pubs, cafes and restaurants to operate as a takeaway. FSB research shows 65 per cent of small hospitality and tourism businesses backed the relaxation of planning regulations, allowing them to do so.
“Our new report sets out some of the ways that Government at all levels can help futureproof our brilliant hospitality and tourism businesses in the long term. Despite being a vital sector for the economy, tourism and hospitality businesses do not get the attention they deserve, and a new strategy tackling the huge number of challenges facing the sector would go some way to help. “We need to ensure that the system is not stacked against them. If businesses want to build on opportunities as they adapt to new ways of working, like expanding their outdoor dining or continuing to operate as a takeaway, they shouldn’t have to jump through hoops to do so. “The hospitality and tourism sector has been hit hard by the pandemic, with businesses across the UK suffering unprecedented and unpredictable disruption. Government now has the opportunity to rethink the importance of these businesses and how they are supported.” The full report can be found here: https://www.fsb.org.uk/resource-report/menu-for-recovery.html
Diageo Launches Free Social Media Marketing Tool to Support Pubs and Bars Drinks giant Diageo has launched a new, free social media marketing tool to help pubs and bars create localised social media campaigns which target consumers and drive footfall to their venue during the summer period. The new ‘Social Zone’ platform provides high quality, editable assets from brands such as Guinness, Tanqueray and Gordon's* which allows outlets to create customised social media advertising campaigns from their channels. The brand assets are typically refreshed on a monthly basis giving access to a new wave of content, with specific time periods for campaigns such as the Guinness Six Nations. Outlets will also have the opportunity to access online review management tools, and the ability to engage with followers of their social channels in a seamless and effective way.
later in the year. Diageo platforms offer additional support around online presence for bar professionals to help people upskill and adapt to operating in the ever-changing current climate, with Diageo Bar Academy offering free Masterclasses with experts, including Google on the 29th June. “After being closed to the public for a significant amount of time, the reopening period is so important, and we are constantly looking at ways we can continue to support” said Jimmy Klein, Global Digital Innovation Manager at Diageo. “With marketing budgets squeezed and every penny going back into the business, we are harnessing years of marketing expertise from our global brands and packaging it up, so pubs and bars can build their social media offering and drive footfall into venues.” Diageo has partnered with software start-up, ‘GladCloud’, to create the technology.
With many pubs and bars without access to social media marketing support, ‘Social Zone’ provides the opportunity for outlets to increase engagement with new and existing customers and manage social media and reviews all in one place.
“We are delighted to be working with Diageo to support their On-Trade customers for the re-opening of the hospitality sector, with digital marketing tools and assets across the Diageo brand portfolio,” said Keith Curley, Co-founder and Chief Growth Officer, GladCloud.
From now, outlet owners will be able to access Social Zone in Great Britain and Ireland via MyDiageo.com, and in Germany, Switzerland and Austria via existing Diageo platforms**, with a planned launch in Australia and possibly other markets
Caffè Culture Returns This September Caffè Culture, the UK’s premier trade exhibition for the coffee bar market, will return from 2-3 September 2021 at the Business Design Centre, London, marking one of the first face to face events of the season. Over 4,000 decision makers consisting of independent coffee shops owners and buyers from the multiples and high street chains will visit the show to source the latest products and services needed to run a successful operation. Caffè Culture’s exhibitors will showcase products ranging from tea, artisan food, bakery and chocolate right through to equipment, technology and packaging. Some of the highlights for 2021 include:
• RECONNECT with Victoria Arduino RECONNECT will play host to some of the UK’s finest speciality roasters including; Caravan Coffee Roasters, London Grade, Cupper’s Choice, Crosby Roasters, Hasbean, Ozone, Foundation Roasters, Ue Coffee Roasters & Common Coffee. • NEW for 2021 Speciality Tea Hub This new feature has been launched in partnership with the European Speciality Tea Association (ESTA) to promote the growing speciality tea market. As well as a variety of tea suppliers and an ESTA lounge, the feature will house a Brew Bar to enable visitors to taste some award-winning teas and to learn how to incorporate a more professional and profitable tea offering into their existing businesses. • Caffe Culture Talks programme The multi-streamed Caffé Culture Talks Programme is an
essential part of the show’s offering which has over 50 leading international speakers and panellists. Coffee Studies, The Roasters Forum, People & Culture, and Caffé Insights provide a diverse and specialist series of talks to inform, educate and inspire owners and operators from all types of speciality coffee and hospitality businesses. • SCA Latte Art Competition The SCA UK Latte Art Championship is an exhilarating competition showcasing pouring perfection. Each competitor will showcase their latte art skills in pouring and matching pairs of drinks, with the most complex and visually appealing designs possible. Caffè Culture Show will take place in the Business Design Centre, Islington, London from 2-3 September 2021. Trade visitors can register at www.caffecultureshow.com
SLTA Welcomes Further Loosening of Covid Restrictions But Warns of Challenges The Scottish licensed trade has welcomed the announcement for the further loosening of Covid restrictions but warns that the expected date of 19 July for all of Scotland to move into Level 0 with a more substantial winding down from 9 August still presents challenges and concerns. Paul Waterson, media spokesman for the Scottish Licensed Trade Association (SLTA), said: “We thank the Scottish Government for providing clarity which gives the licensed hospitality sector time to plan and prepare for a more normal trading environment. “However, there are still challenges and we remain concerned that being unable to open without restrictions means that businesses cannot trade at full capacity – it is absolutely crucial that the one-metre social distancing rule is dropped as soon as possible to allow premises to increase customer capacity. “Currently, we can only operate at around 30% of our capacity, but with increased staff costs to provide table service and fewer tables because of social distancing rules,
most business continue to operate at a loss, racking up further debt every time they open the doors.” Pointing out that Scotland’s pubs and bars have already invested millions to provide a safe environment, Mr Waterson added: “We need to be able to open without restrictions as soon as we can. “For those still unable to open because of their size or the entertainment they provide, such as late-night premises and nightclubs, the situation is even more serious. So we continue to call for further financial aid to ensure the survival of the licensed hospitality industry as it plays its part in rebuilding the economy.”
Worker Wellbeing in the Hospitality Industry 22
CLH Digital
Issue 63
By Megan Sowney, UK Managing Director at Wrkit (www.wrkit.com) The gradual reopening of the hospitality sector has been a welcome relief to businesses and customers across the country, but behind the scenes a staffing crisis is prevalent. Hospitality’s reputation of long, antisocial hours and challenging customers coupled with the physical demand and often minimum wage pay could turn people off jobs in the sector, but Covid’s effects have exacerbated the problem. A year of uncertainty, furlough, increased risk of infection and last-minute closures has led job seekers to avoid the sector in search of more stable and safer employment. In addition, Brexit has caused many European nationals who worked in the industry to return to their home countries. As the country recovers from the pandemic, hospitality and tourism will play a key part in economic growth, so an adequately staffed hospitality sector is crucial for the industry, supply chains and the wider economy. To attract and retain staff, employers must make a conscious effort to strengthen employee wellbeing and offer additional, value-adding employee benefits. Some businesses have increased wages or offered other financial incentives and while this is positive for an industry that is known for lower wages, support for hospitality employees should reach further into quality of culture and addressing the needs of the employees as people, not just workers. By being creative with benefits offerings, employers will improve staff satisfaction, morale and retention which may be crucial to the survival of their business.
RESILIENCE Hospitality staff frequently face challenging customers and these exchanges can be difficult for staff to deal with, leaving them somewhat members upset, low and feeling less resilient. Similarly, amid busy service tensions between staff can run high and lead to stressed encounters between colleagues. Offering stress management and resilience training will give staff the tools they need to handle difficult situations, reduce lasting effects, protect mental wellbeing and develop confidence. Sessions typically provide advice on managing mindset, and most importantly, leaving work behind at the end of the day. Employees can take an active part in developing their own resilient mindsets by discussing issues with supervisors, reframing challenging situations to look like a learning opportunity and discussing ways to grow and develop individually and as a team. Employers can support staff resilience by recognising that they have handled difficult situations well and reassuring them that it is not necessarily a reflection of them or their capabilities. In combination with mental health resources, stress and resilience training will go a long way in protecting wellbeing.
RECOGNITION Recognition is not just a tool to build resilience. It makes employees feel valued in their role which improves overall morale and job satisfaction. Employers should create a culture of mutual support and celebration by encouraging colleagues to recognise each other’s good work. This should span from management down and between front and back of house staff.
SWITCHING OFF Spending hours on your feet, working busy shifts and keeping on top of what customers need and want throughout the day sounds exhausting,
but it stimulates the brain and makes transitioning out of “work mode” difficult. Employers should encourage staff to unwind at the end of their shift, whether that is sitting down and having a drink before going home, providing a quiet space to sit at the end of the day and process the shift before leaving, or giving access to mindfulness or meditation tools. These switching off practices are especially important for employees working late night shifts as failure to do so could leave them awake until the early hours of the morning and not getting enough rest.
SLEEPING AND RESTING The hospitality industry is known for long, late hours and often, during busy periods, a lack of breaks. While it is understandable, especially in the face of a staffing crisis, that staff cannot always take a break during a busy service, managers must ensure they are doing everything in their power to give their staff a reasonable amount of downtime. Getting a good amount of sleep is critical to performing well at work and maintaining mental wellbeing. Late-night hospitality venues must consider this and avoid putting staff on shifts that require an early start after a late finish. Hospitality staff face challenging situations every day, but these challenges have been amplified in recent weeks. More than seven in 10 (73%) hospitality workers have suffered from mental health problems during the pandemic already, so the need for employers to offer extra support is clear. Businesses that fail to take care of staff could end up losing them to other businesses or industries, which would have dire implications. The hospitality industry needs staff to operate, and it needs staff who are not burnt out to run well Businesses that look after the wellbeing of current staff, re-evaluate the current industry standards and offer an attractive employee benefits package will enjoy higher levels of retention and an improved employer reputation, aiding recruitment.
CAMRA To Host First Virtual Pub Quiz To Mark 50th Anniversary CAMRA will be hosting its first virtual pub quiz on 1 July 2021, as part of the organisation’s 50th anniversary celebrations.
org-uk.zoom.us/meeting/register/tZIvd-GvqTsrHtKs5P0vie8v5M51tUu0cLz%20
The event will be taking place over Zoom, and be hosted by Laura Hadland, author of the biography 50 Years of CAMRA, which was released on CAMRA’s official birthday, 16 March 2021.
Once participants have registered, CAMRA will be in touch one week before the quiz with all the information needed for logging in to the event on 1 July 2021, at 8pm.
Laura will be joined by other industry names and quiz experts via video recordings, to ask beer and pub related questions.
Laura Hadland is a writer and photographer, specialising in food and drink, with a particular focus on beer and wine, food history and local food producers. Her former life as a senior museum curator has given her the unique skill set needed to gather over 100 oral histories and weave them around the surviving documentary evidence to craft the newly published biography of the Campaign for Real Ale.
The quiz is free to join, with a limit of six people per team, and is open to anyone, whether a CAMRA member or not. Prizes will be awarded to the top teams of the night, ranging from a Good Beer Box, containing a selection of beers, to a copy of 50 Years of CAMRA and other merchandise. CAMRA National Chairman Nik Antona said: “Our 50th anniversary year is one worth celebrating, and what better way than to invite our members as well as their family and friends to have some fun with us. We all miss the company and gamesmanship of a good pub quiz, so we hope that plenty of keen teams will come along to flex their quizzing
muscles, and raise a glass to five decades of campaigning. We’re very grateful to have Laura Hadland on board, her work to document the last 50 years of the history of CAMRA makes her the perfect host.” Registration for the event is now open, via this link: https://camra-
CAMRA will be celebrating their 50th anniversary throughout 2021, with a host of activity including a new biography 50 Years of CAMRA, awards for campaigners, pubs and breweries, virtual festivals, and commemorative merchandise. Learn more on our 50th Anniversary page: https://camra.org.uk/50-years/
Digbeth’s Original Peaky Blinders Pub To Benefit from £750,000 Refurbishment Building work starts next week on a major transformation of The Rainbow pub in Digbeth, renowned both for its association with the original Peaky Blinders in the 1890s and as catalyst for Digbeth’s transformation into a creative quarter. The £750,000 investment by Heineken owned Star Pubs & Bars and new local operators Nick Rendall and Trevean Anderson will see the pub, which has been closed for the last four years, transformed into a live entertainment driven events venue.
good food. Says Nick: “I know The Rainbow pub of old, and like many others was a regular back when it first opened as a live music venue around 2003. So, I leapt at the opportunity to take on the lease and reinstate it as Digbeth’s leading music pub. We have got a great team to help us achieve this goal. Jimmy Shaban, who previously ran The Victoria in the city centre, another entertainment driven live music pub, is the new General Manager. Lisa Travis, who has been involved in the music industry all her life and was manager of The Prince of Wales in Cambridge Street, will be doing all our live bookings. We can’t wait to open the doors and breathe life back into The Rainbow. It has fallen on hard times in recent years and now needs some TLC.”
The Rainbow will reopen in the summer once restrictions are lifted, creating 30 new jobs. Larger than other pubs in the area, the plan is to reinstate The Rainbow as the leading live music pub in Digbeth. It will be a place to drop in for a quick drink and bite to eat before moving on or to spend the whole night enjoying cocktails, live music, and dancing until the early morning. Funds are being spent creating an atmospheric bar and dance area in the basement with a raised stage for gigs and a new state-of-art sound system. On the ground floor there will be a cocktail bar and lounge with a mix of booth and loose seating and a more Victorian look and feel.
The Rainbow is Nick and Trevean’s second pub. Their other is The Cuban Embassy in Moseley (formerly The Bull’s Head), which was inspired by Nick’s travels in Cuba and passion for rum, live music and
Says Paul Linton, Regional Operations Director, Star Pubs & Bars: “We’re delighted Nick and Trevean have taken on The Rainbow and wish them well with their plans. They know the pub, the area, and the local music scene well and have a track record of turning around underperforming pubs. The Rainbow will I am sure be as great a success as their other pub, the highly rated Cuban Embassy.”
Cross-Party Group Gives a Voice to Landlords, Pub-Goers and Communities 24
CLH Digital
Issue 63
The All-Party Parliamentary Group on Pubs (Pubs APPG) is sharing quotes from landlords and pub-goers to highlight the devastating impact that the pandemic has had on Britain’s pubs – as restrictions on pubs are extended.
The move comes as part of an Inquiry by the cross-party group of MPs into the impact of the pandemic on pubs. Following confirmation that restrictions on pubs in England will be in place for another four weeks, the Pubs APPG believe it is more important than ever that these voices are heard. Charlotte Nichols MP, Chair of the Pubs APPG said: “During the initial call for evidence of the Pubs APPG Inquiry into pubs and the pandemic, we heard from thousands of landlords, pub-goers and organisations about the devastating financial and community effects of restrictions and lockdowns over the last year. “Without a new support package, the delay in easing lockdown could see thousands of pubs closing, and thousands of landlords losing their livelihoods. It’s vital that pubs are given the Government support they need to survive the next month.
“The Pubs APPG will be holding oral evidence sessions and publishing a full report with recommendations on how the trade can be supported, in the coming weeks. Until then, we’ll be sharing some of the heartbreaking responses we’ve received so far – with landlords telling in their own words just how crucial clear guidance and support is for their businesses.”
well enough to have their phone number etc but enjoy exchanging a few words with every once in a while, as well as all the random people you chat to in a pub but perhaps never ever see again. Also, it has been much harder to get to know people who have recently moved into the area – as a result my circle of local contacts has shrunk as people have passed away or moved away but not been replaced with new friends” In their response, the Plunkett Foundation said:
One response said: “We have spent a great deal of money on altering our pub to enable us to trade safely. This has not been appreciated. We were first to be closed down and last to be allowed to open. Not fair at all.” Another licensee said: “[The Government] think we sell food and drink. We don’t – proper pubs sell social cohesion. The value of that should not be underestimated – we will be paying the cost of mental illness for years.” A consumer said: “I have felt very isolated at times, even though I have had lots of online meetings with friends – I particularly miss the people you don’t know
“Pubs are more than just a place to drink. They form part of the social infrastructure communities rely on, not just to socialise in, but also to rally around in times of need. Particularly in rural and often remote areas, a local pub can serve as a community hub, in the absence of any other venues or means of accessing these by public transport. These community hubs can act as centres for volunteering initiatives, combat loneliness and isolation, link up with local charities, and provide services and amenities that benefit the community’s wellbeing, such as a community garden and club meetings. Pubs also boost the local economy by sourcing produce locally, and provide jobs and employment skills where there are few other options available locally, which is particularly important to young people.”
The MIA Launches Dedicated Quality Standard For Pubs and Bars
Pubs and bars who recognise business meetings and events as a new revenue stream can now benefit from a dedicated quality assurance accreditation scheme offered by the UK’s largest trade association for meetings and events venues. Designed to provide reassurance to event organisers, the Meetings Industry Association’s (mia) new AIM Small Venues quality standard has been specifically tailored for properties such as inns, private dining restaurants, boutique hotels, golf clubs and stately homes where meetings or events account for a small proportion of their annual turnover (less than 10%) or have less than 200 square metres of dedicated event space. The new standard features vital infection control protocols mirroring those expected of any professional venue achieving the mia’s existing AIM Secure accreditation which is available to any property able to meet the stringent criteria. Jane Longhurst, chief executive of the mia, said: “We are delighted to be launching this standard to specifically support venues such as boutique hotels, inns, private dining restaurants, stately homes and golf clubs as they move towards recovery. AIM Small Venues has been specifically tailored to be inclusive and enable
smaller properties the opportunity to showcase their ability to deliver a first-class events service in appropriate facilities and demonstrate their pledge to offering a healthy and hygienic environment for the safety of both staff and customers. Once a venue has achieved the industry recognised standard, they will be regarded amongst the best in the industry.” She added: “We are delighted with the response from the properties that we have discussed this with already as they recognise that business meetings and events provide an opportunity to grow an additional revenue stream. Many organisations are now keen to reunite their workforces with face-to-face meetings, but it is imperative for organisers to be able to choose a venue that is capable of hosting their meeting professionally as well as following the correct protocols for the safety of everyone. Displaying the mia’s AIM Small Venues standard will go a long way to doing just that.” Qualifying AIM Small Venues, which is renewable annually, will be required to complete a stringent selfassessment process which looks at the provision of facilities, legal compliance and customer service levels. If they are selected, venues must also agree to an independent assessors visit at any point in their accreditation year.
Can't wait to read the next CLH Digital? Visit our website
www.catererlicensee.com Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email! catererlicensee.com/ signup
@CLHNews
www.facebook.com/catererlicensee
288 & 29 SEP ExCel, Lond London
26
CLH Digital
Issue 63
Kicking Off Summer In Style Summer of Sport Offers Standout Opportunity If football fans and pub goers needed any more of an excuse to get back to the pub then football is it, and the arrival, better late than never of UEFA European football Championships kicking off June 11 is the biggest opportunity to drive sales since Christmas 2019. New research suggests that 6.9 million UK adults intend to watch the postponed UEFA European Football Championships in a pub or bar. According to a new report from KAM Media and MatchPint, 56% of UK adults intend to watch at least one of the Euros matches on TV, with 13% of UK adults intending to watch at least one match in a pub or bar. Despite the Olympics being less of a traditional sporting event to watch in a pub or bar, it still offers an opportunity. 73% of the UK adult population intend to watch some of the Olympics on TV- 9% intend to watch some of it in a pub or bar – that’s 4.7m people looking for a suitable venue. Sports fans are excited to be back in pubs and bars with 43% saying that 'watching sports' is what they are looking forward to the most about returning to pubs this summer. Blake Gladman, Strategy and Insight Director, KAM Media: “We've been getting accustomed to spending our 'entertainment' time at home over the last 12 months. However, one of the things that people have found most difficult to replicate is the atmosphere for a ‘night out’. It's this unique combination of environment and ambiance that makes the pub so special. When you throw live sport into this mix, and 'big occasion' live sport for that matter, you really hit the sweet spot. The fact that nearly 1 in 2 say that 'watching sports' is what they're looking forward to THE MOST about returning to pubs this summer, shows the power sport has to bring people together.” The new whitepaper found that publicans are backing sports to bring them success this summer. Pubs which already showed sports pre-pandemic are looking to really maximise the summer of sport by showing all the main events; 89% will show the Euros, 83% will show the UEFA Champions League Final, 75% will show the Lions rugby tour and 73% intend to show at least some events during the Olympic games. Publicans are looking at these sporting events as key pillars of their summer revenue. With 41% saying they believe that the UEFA European Championships will be the most profitable event this summer for pubs. Blake Gladman, KAM: “Pubs must consider how to cater for larger groups, with easy and quick ordering, table service and sharing platters. Enabling reservations will be key and give customers the opportunity to pre-order food as well as drinks (e.g. beer buckets for the table, etc.) in order to maximise the commercial opportunity.” The research also flags the opportunity for operators to take advantage of ‘sport at home’ by offering take-aways and ‘at-home hospitality’ options.
HEINEKEN SHARES TIPS AND INSIGHTS TO MAXIMISE OPPORTUNITY On top of over £2million worth of investment provided directly to pubs through its UEFA EURO 2020TM support packages, Heineken® has launched the ‘Heineken® Check In Challenge’ on MatchPint. Fans are encouraged to visit their local in the run up to the tournament for the chance to win over 100 pairs of match tickets. Heineken® is also supporting stockists with over £200k investment in pub gardens to maximise capacity and increase viewing areas.
CREATING THE PERFECT FORMATION Great atmosphere is a vital consideration for UEFA EURO 2020™ fans, so think about how you can enhance this in your venue and bring the tournament to life safely whilst delivering a great experience. Position screens in well-lit and open spaces, outside where possible, to maximise space and promote social distancing while ensuring all tables have a clear view of the game. Check your speakers and volume in advance to ensure fans can hear every moment of the action. Take advantage of tech innovations including Order & Pay services to manage table bookings, speed up service and even take pre-orders! We know that 77% of consumers don’t want to queue at the bar while enjoying sport], so this can help keep your customers satisfied and your table service system running smoothly. But don’t let tech do away with the social connections that your customers have missed – friendly greetings, good service and recommendations from staff truly make the on trade experience!
drink’ promotions or package deals for larger groups, will help extend your trading period and increase spend per head. Refine your menu and encourage pre-ordering of food and drink packages for groups who reserve a table – this will aid your kitchen staff, as well as help manage stock orders. Don’t forget your match-day offers need to be easy to understand and quick to serve, as everything has to be geared to making the most of the big occasion. A whopping £4.7 billion worth of drinks were sold (the equivalent of 546 million pints of beer) over an 8-week period during the World Cup[7] in 2018, so delivering what your consumers are looking for is vital – and that’s beer! Bring in the key beer players, especially classic lager. Lager is the top choice for consumers during sporting events, with 87% of UEFA EURO 2020™ consumers finding the range of lager important. Heineken® is the number one beer associated with sport and Official Beer Partner of UEFA EURO 2020™. Actively sought out by consumers to enjoy while watching the match, Heineken® lager over-indexes on social get-together occasions. What’s more, offering Heineken® on draught means more money through the till as it has the strongest value rate of sale as the sole stocked mainstream premium lager and can command the highest price per pint in the category. Heineken® appeals to the younger consumer willing to spend more money per pint, making it the best mainstream premium brand to back for this year’s tournament. Don’t forget the moderators! With 50% of UK consumers now moderating their alcohol intake, Heineken 0.0 is the perfect alcohol-free option for UEFA EURO 2020™ fans who want to feel part of the occasion. Heineken 0.0 is the number one no and low alcohol brand and delivers twice the rate of sale than other packaged brands in this segment. Drink sales really ramp-up from around 1.5 hours before the match and are often five to six times higher than normal around kick-off. To help relieve pressure on staff, aim to create more serving spaces where possible, particularly outdoors. Make use of countertop draught systems such as BLADE or think about renting moveable SmartDispense™BarPro systems to help you serve more, great quality pints during the tournament. Whatever you do, it’s important to deliver a perfect serve, every time. A fresh, cold, perfectly poured pint is something that consumers can only get from their local and therefore plays a huge role enticing them back into the pub and shaping their sporting experience. See the page opposite for details.
PROMOTING AN UNRIVALLED OFFERING AND KEY FIXTURES Once you’ve established a winning offering, don’t forget to shout about it! Considering 70% of consumers get their information on an outlet’s offerings through social media, promote the sporting events you’re showing well in advance on your website and social channels as well as on A-boards outside the pub, to drive footfall and sales. Social posts ahead of match days or events will remind people of your venue as a sports destination, helping encourage pre-booking and generating buzz. For best practice, it’s recommended that each specific sporting event gets 2+ posts in the lead up to match-days and that you state all the details clearly on the day of the game. Excite and tempt customers with videos of perfectly poured pints, outdoor space and the exhilaration of match day. Familiarise yourself with the fixtures and plan accordingly – while there’s no guarantee as to the home nations’ performance, let’s prepare to win!
SNACK ATTACK When it comes to satisfying customers in pubs and bars, competition is fierce and continues to grow. Therefore, it is crucial for operators to always be on the lookout for ways to update their products and services accordingly, and meet customers’ growing and changing demands. Sports fans tend to linger longer in pubs, and snacks provide a lucrative opportunity to increase sales and profit. According to research from NPD group out-ofhome snacking pre-pandemic rose by 11% with pubs seeing the strongest growth with spend on snacks increasing by 28%.
Tune Into Customers’ Healthy Mindset & Grow Sales With Good Earth
sharing moments, sporting or otherwise, feel like a special experience. Tyrrells Sea Salt & Cider Vinegar crisps can be enjoyed with a sauvignon blanc for a delicious flavour-filled combination, while Tyrrells Mature Cheddar & Chive pairs with white burgundy to deliver fresh and complementary flavours. While Tyrrells Mature Cheddar & Chive pairs with white burgundy to deliver fresh and complementary flavours” “To meet the excitement and vibrancy that the summer will bring, cider can be a more refreshing choice than wine or beer. Our Tyrrells Mature Cheddar & Chive are the perfect pair for a dry cider for a full and rich taste experience. For a more dynamic combination, our Tyrrells Sweet Chilli and Red Pepper crisps can be paired with sweeter ciders based on dessert apples which cut through spice and savoury flavours for a delectable contrast.” See page 21 for details.
WHAT MAKES SCRATCHINGS SO SPECIAL? THE RELATIONSHIP BETWEEN SCRATCHINGS AND THE PUB It’s official - pork scratchings are the ULTIMATE PUB SNACK! In a recent poll by the Daily Mail, pork scratchings topped the list when 2,000 pubgoers were asked to name their favourite pub snack. Matt Smith, Marketing Director for Tayto Group explains, “Pubs hold a special place in British hearts as somewhere to relax, shake off the stresses of daily life and enjoy ourselves. Pork scratchings have long been part of that experience. When consumers talk about scratchings, they often recall the very first time they tried them in the pub, often evoking quite vivid and emotional memories of a close friend or relative who first encouraged them to taste one. A pub without scratchings really isn’t a proper pub!” Pork scratchings are undisputedly linked with drinking alcohol - 83% of pork snacks are consumed with a drink - and drinking is associated with the pub. The combination of a pint and scratching is one that many have grown up with and see as fundamental to the pub experience. Scratchings are the perfect partner to booze as Smith explains, “Scratchings are the perfect partner to cider, beer, wine and spirits due to their unique taste. The fattiness balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour of a drink and helps get your thirst on - making both the snacks and the drinks even more moreish… especially on a hot summery day. There really is no matching a scratching.” Matt explains, “In every piece of research we have conducted, taste is always the No1 reason for purchase as consumers recognise savoury snacks are a treat and so, have to be ‘worth the calories’. This is underlined in pork scratchings where consumers crave the unique taste so much that 1 in 5 people will simply not buy another snack if they are not available1, making them a ‘must-stock’ item!”
ITS ALL ABOUT SIMPLICITY No offering is complete without the legendary pork crackling agrees Rob Parkin of SCT-SCT. "We had seen a huge surge in demand prior to the pandemic. We are delighted to say that pork crackling is as popular as ever, the unique flavour and texture is something that cannot be matched. “All good landlords know how to please the customers and will have a good selection of ready snacks for every drink and every occasion. And simple ready to eat snacks work well! “Bar snacks are quick, convenient and increase profits, keeping the customers content and encourage more drink sales. We are now seeing something of a renaissance for traditional snacks in the on trade sector with pork scratchings in particular which abroad back into fashion!" "At Proper by SCT we have 11 Flavours available of Pork Crackling Snacks, you certainly will not be disappointed."
IT'S NOT ALL ABOUT THE CRACKLING Rob Parkin goes on to explain how the hospitality trade can benefit from offering a range of snack this football season.
"Our product range includes Proper Pork Crackling, Yummy Peanuts, Delicious Cashews Matt Collins, Trading Director at KP Snacks said: “The perfect pairing of & Fabulous Fudge, with Allergen snacks and drinks encourages consumers to trade up and will enhance the Free, Keto, Gluten Free & Vegan and Euro 2020 experience for fans gathering to watch. From tasty nuts, perfect To ensure that premiership service, focus on the pinch points. Is everyrecyclable packaging. with a new cold that beer,taps to premium crisps,Ginger KP Snacks, the no.1 one fully trained on theIt’s tillasystems so they can easily any offering out of and when Natural; & Lemon; andsupgood time to review your process soft drinks bring paired in something plierbrand, of Bagged Snacks in pubsadult and bars,Pomegranate has the recognised portfolio stocks, new lines or kitchen notes?consumer Just like atrends. footballGood team,Earth, it’s also & Blueberry aretoavailinto current anuseful exciting new has two premium "There is something available for everyone in the help pubs gainaware thoseconsumers. sales.” to allocate specific roles certain members collection or of mindful able. Our yummy peanuts come in the 12 flavours and softto drinks which appeal–tolike theglass growing number and health “Our range. prompting repeat orders at table, particularly during actual game itself says“Our drinks are brewed with care andthe love for the natural,” Lilianasnack brand Tyrrells pairs exquisitely with a variety of wines, making the delicious come in 9 different Good Earthcashews is all about delivering naturalflavours, mindfulwe which can avoid bottlenecks before at half time and at Jaurequi,immediately Brand Manager forkick-off, Good Earth. are proudand to say suit every palate pleasure, is a we newhave takesomething on energytofor customers the final whistle. If your squad is well trained and ready, everyone wins. and with drink (well that to likegothe lift every of an pub energy drink butalmost!)" want something On trend Good Earth Kombucha is an intriguing a See littlethe lighter and in sugar. If you have customers healthier alternative to usual soft serves. Awarded advert onlower page 15 for details of SCT-SCT's range. like this then Good Earth’s new Good Earth Good Product of The Year 2021* it’s an indulgent, premium Decorate to create a buzz! Dress your venue with flags and team colours Energy is worth a look. drink experience. Each Kombucha has a base of the best to set the mood and create a carnival atmosphere, switching it up from GROUP A Italy, Switzerland, Turkey, Wales organic teas blended with natural juices and gets a genWith vegan friendly, organic natural ingredients it’s a clean tasting, light, and game to game so that customers feel part of the action. If you requested a tle effervescent lift from live cultures. Clean on the GROUP Russia, Finland refreshing drinkBwith Belgium, a natural boost of Denmark, feel good energy. Blended with natuUEFA EURO 2020™ visibility kit from Heineken®, put your posters up in palette, vegan friendly, with low sugar and 40 calories, ral fruit juices for added vitamin C (7.5% RDA ) each can has 50 calories and hot spots like entrances / exits, toilets and in your outdoor space to drive it’s an attractive drink for the discerning. GROUP C Ukraine, Netherlands, Austria, North Macedonia 80mg of natural caffeine sourced from Guayusa. Available in Blood Orange & footfall and spend, and encourage staff to get into the spirit by wearing the Tangerine and Raspberry & Blueberry. As serving. an ambient range it does not need fridge space and t-shirts and scarves while GROUP D England, Croatia, Czech Republic, Scotland has a shelf life of 12 months, but is recommended Ethical and environmental have Slovakia risen up the agenda and GROUP E Spain,considerations Poland, Sweden, served chilled. Available in premium branded 275ml botGood Earth puts the environment at the heart of its brand. All packaging is tleswant and food coming soonthe 250ml three of As 51% of customers before gamecans, starts andflavours 37% after GROUP F Germany, France, Portugal, Hungary the match finishes, offering food and drink deals such as simple ‘burger and
ENHANCING THE ATMOSPHERE
SCORING THE RIGHT FOOD AND DRINK OFFERING
28
CLH Digital
Issue 63
England Fans Bought 3 Million Pints Whilst Watching Three Lions VS Czech Republic at Euros The British Beer & Pub Association (BBPA) said that England fans bought a staggering 3 million pints on Tuesday 22nd June for the Three Lions game against the Czech Republic in their last group stage game of UEFA EURO 2020. However, the trade association warned that the boost to pubs from beer sales during the match will be severely hampered by ongoing restrictions, including one metre plus social distancing, no standing and the rule of six.
ing lockdown.* As more and more individuals across the UK receive their vaccination, the BBPA is urging the Government to ensure no further delays to the roadmap and remove all restrictions for pubs on July 19th Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Brits bought 3 million pints when in the pub watching England versus the Czech Republic. “While that is a good boost to typical trade on a Tuesday, it will be 750,000 less pints sold than if pubs were operating without any restrictions. So the restrictions will cost pubs over £3 million on Tuesday alone.
The trade association says these restrictions are greatly reducing the experience of watching UEFA EURO 2020 at the pub and will limit the number of customers they can have viewing the match. Because of this, it estimated that beer sales during the match will be 750,000 pints lower than if the game was being showed without restrictions. This, the trade association says, resulted in a loss of revenue to pubs in England of over £3 million on Tuesday alone, which would have been vital to the sector’s recovery.
“No standing and limits on group sizes, as well as social distancing, are severely reducing the number of people who can enjoy the Euros at the pub. “There can be no further delays to the full reopening of our sector. On July 19th all restrictions on pubs must be lifted. We are counting down the days to freedom for our pubs.”
Overall, the trade association estimates 6 million pints were sold on Tuesday, with 3 million of those being sold during the game itself.
Elsewhere, Scotland’s pubs missed out on a almost £3 million sales boost following the nations elimination from Euro 2020.
A survey of 1,000 pub goers by the British Beer & Pub Association and KAM Media found that 85% of pub-going football fans believe the current restrictions will negatively impact their experience of watching UEFA Euro 2020 at the pub this summer. Half said they would be more likely to watch UEFA Euro 2020 at their pub if all restrictions on pubs were lifted, despite 91% of football fans saying they missed watching matches at the pub dur-
The Scottish Beer & Pub Association (SBPA) had predicted that Scotland’s pubs would be in for a £2.8m boost if the national team manage to qualify for the next round of Euro 2020. The Tartan Army bought 360,000 pints during the last group stage game of UEFA EURO 2020 against Croatia.
Taxpayers’ Alliance Backs Tax Cuts For Wine Producers In English Wines Week why the government should keep the tax cut in place, and include alcoholic drinks within its scope, to give British businesses and drinkers a break.”
English Wines Week is an opportunity to celebrate local vineyards, suppliers and bottlers across the nation. But with English sparkling wines subject to 30% higher tax than still wines, The TaxPayers’ Alliance (TPA) has added its voice of support to the industry that’s on the receiving end of an unfair tax system that is crippling the sector.
Wine Drinkers UK, which is also backing the TPA’s call for a VAT extension, is leading the campaign to make the UK duties system fairer. It represents wine lovers, makers and sellers across England and Wales, including Sussex-based sparkling wine producer, Rathfinny Estate, which is a major employer in the area.
With sparkling comprising 70% of all English and Welsh wines, the UK duty on sparkling wine disproportionally disadvantages homegrown wine, making it the most highly taxed product per unit. Removing the sparkling supertax could help boost the UK economy at a time when producers, suppliers and consumers nationwide are building back from the pandemic. John O’Connell of TaxPayers’ Alliance comments: “Hospitality and leisure have been battered by the pandemic and English Wine Week is a perfect time to remind politicians that these industries need a helping hand, not least by simplifying the system to prevent punishing higher rates slapped on products like sparkling wine.
Mark Driver, co-owner of Rathfinny Estate, says: “It’s astonishing that we pay 30% higher excise duty on sparkling wine. Scrapping this sparkling surcharge would not only give UK producers like us a muchneeded boost but it would also directly benefit wine drinkers who enjoy a glass of home-grown fizz.
tion to 5 per cent was extended beyond September to April 2023, it could save the UK hospitality sector and consumers £15.7 billion. That’s
Don’t Miss This Opportunity! “What’s more, TPA research shows that if the temporary VAT reduc-
So, how do we get out of this debt and become cash positive again? Karl Hunter (MD) at HFE Signs shared a few tips to help us in our recovery – Karl: We have to go back to the basic marketing fundamentals, for the pub and food sector it is essential to look forward and plan your marketing strategy throughout the year. You should be looking and planning events to get people through the door, this may include specials night, live music, 2 for 1 offers and/or seasonal activities such as valentines, mother’s day, Christmas deals and so on… The Euro 2021 Football is a red-hot opportunity right now, a simple banner outside to watch the live football will almost certainly bring in the crowds. Being forward thinking and having a mapped-out plan for your marketing events will relieve stress and give you confidence in the future. It is also important to measure and record the successes of each event to give you insight for the following years planning. Running a business right now in the pub or food industry has to be up there with one of the most difficult things you can possibly do! Covid has really hit our sector hard and lots of us have stacked up debt in order to keep afloat.
HFE Signs have a full library of pre-designed printed banners for pubs and hotels, this is certainly worth a browse even if it is just to give you some ideas. All the pre-designed banners are printed to order and are delivered next working day – as they are printed to order you can change and customise the design at no extra cost – or if you prefer you
“I would love sparkling wine to receive more support from the UK Government so that we can compete effectively with our European counterparts, some of whom benefit from zero-duty rate on their sparkling wines.” can have a bespoke design made just for you at no extra cost! Planning you marketing also means you can take full advantage of the current Buy 2 Printed Banners Get 3rd Free – mix your designs for future events! Also, with this deal you get free UK delivery. HFE Signs are the UK’s preferred supplier for mail order Signs, Banners & Flags with a perfect 5 Star Trustpilot Rating (over 3500 reviews) – HFE are specialists in business and commercial grade printed banners with over 25yrs experience. HFE Signs also offer bespoke printed signs, warning signs, roller banners and much more – all products and prices can be found online at www.hfe-signs.co.uk
Government Removes Quarantine for Inbound Amber List Travellers 30
CLH Digital
Issue 63
travel this summer, and thanks to the success of our vaccination programme, we're now able to consider removing the quarantine period for fully vaccinated UK arrivals from amber countries – showing a real sign of progress.
Transport Secretary Grant Shapps has announced measures to “continue cautiously reopening” international travel in a safe and sustainable way, with plans to remove the quarantine period for travellers coming from amber list countries who are fully vaccinated, with full details to be set out next month.
"It's right that we continue with this cautious approach, to protect public health and the vaccine roll-out as our top priority, while ensuring that our route out of the international travel restrictions is sustainable."
From 4am Wednesday 30 June, Malta, Madeira, the Balearic Islands, several UK overseas territories and Caribbean islands (including Barbados) will be added to the government’s green list, having met the necessary criteria to be reclassified.
Virginia Messina, Senior Vice President WTTC, said: “Adding more destinations to the green list, including the popular Balearic Islands, is positive news and will come as a welcome boost to both holidaymakers and the struggling Travel & Tourism sector.
All additions to the green list apart from Malta will also join the ‘green watchlist’, as will Israel and Jerusalem - signalling that these countries are at risk of moving from green to amber. The announcement followed the Global Travel Taskforce's checkpoint review and the rules are hoped to change later in the summer. This is expected to occur in phases, starting with UK residents, who will still be required to take a pre-departure test and a test on day two, and any positive results will be sequenced to continue to manage the risk of importing variants. Transport secretary Grant Shapps said: "We're moving forward with efforts to safely reopen international
“However, all but Malta have been placed on the so-called ‘green watchlist’, which will cause further confusion for holidaymakers and dampen demand. “We are also disappointed that a date hasn’t been set for quarantine-free travel for double-jabbed Brits returning from amber list holiday hotspots, which would allow the industry time to prepare and travellers time to plan. Why are we still waiting and not taking advantage of the UK’s highly-successful vaccine rollout?”
Wales Fans to Buy 500,000 Pints During Knockout Euros Match Against Denmark The Welsh Beer & Pub Association (WBPA) hopes that Wales fans will buy 500,000 pints on Saturday 26th June when Wales take on Denmark in the knockout stages of UEFA EURO 2020.
The trade association said this would result in a loss of revenue to pubs in Wales of around £470,000 during the game alone. Money that could be vital to the survival and recovery of brewers and pubs alike.
However, the trade association warned that the boost to pubs from beer sales during the match would be greatly altered by the ongoing restrictions still in place on the trade, including two metre social distancing, no standing and the rule of six.
Overall, the trade association hopes that 1.5 million pints will be sold on Saturday 26th June in Wales, with 500,000 of those being served during the match itself.
The trade association said a number of its members had reported that beer sales were lower than they had hoped during the Euros games shown so far. Ongoing restrictions that greatly alter the experience of watching UEFA EURO 2020 at the pub and limits on the number of customers that pubs can host have impacted beer sales during the tournament and will continue to do so.
A recent survey of 1,000 UK pub goers by the British Beer & Pub Association and KAM Media found that 85% of pub-going football fans believe the current restrictions will negatively impact their experience of watching UEFA Euro 2020 at the pub this summer. Half said they would be more likely to watch UEFA Euro 2020 at their pub if all restrictions on pubs were lifted, despite 91% of football fans saying they missed watching matches at the pub during lockdown.*
Because of this, the WBPA estimates that beer sales during the Wales vs Denmark match will be 120,000 pints lower than if the game was being shown in pubs without restrictions.
As more and more individuals across the UK receive their vaccination, the WBPA is urging the Welsh Government to indicate when the sector can expect to have all restrictions on pubs removed.
Can't wait to read the next CLH Digital? Visit our website
www.catererlicensee.com
Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email! catererlicensee.com/ signup
@CLHNews
www.facebook.com/catererlicensee
32
CLH Digital
Issue 63
Hospitality Technology
Four Reasons Why Mobile Order & Pay Can Ease the Pressure of Team Shortages By Gavin Peters, our chief marketing and strategy officer of Onvi, a leading mobile Order & Pay provider to the hospitality industry (www.onvi.com) With restrictions easing, customers are excitedly returning to their favourite restaurants. Yet, nine in ten operators predict issues with recruitment* at a time which is essential for our industry's recovery. So just how do you meet this return of demand while operating with a smaller team? Mobile Order & Pay solutions are a cost-effective way to support the current skilled staff you have to deal with peak periods whilst also helping you to maximise sales. Here are four reasons why restaurant business’ should consider mobile Order & Pay to support any current staffing shortages:
1. REDUCE ADMIN TASKS FOR CURRENT STAFF Mobile Order & Pay takes care of a lot of the admin side of a shift. From taking orders at tables, processing payments or taking telephone orders for takeaway. In fact, balancing takeaways with table service is a great way to increase sales and diversify, but it can put pressure on staff members' time. One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. With technology those orders could be processed in seconds. Less admin makes for freer staff to focus on delivering a quick and friendly service. After a long shift, there’s often a gut sinking feeling that, along with setting up for the next day, there are all the receipts to process and stock takes to file. A mobile Order & Pay solution with high quality back-office software and POS integration will manage this all digitally, making for a smoother end of service.
2. REDUCE WAIT TIMES FOR HAPPIER CUSTOMERS When a restaurant is short of staff, the whole chain breaks down, leading to poorer service, longer wait times and unhappy customers. This can have an impact on a restaurant’s reputation in the long run and
reduces loyalty. Mobile Order & Pay allows the customer to control when they want to order, removing the time spent waiting for a staff member to become available. In addition, due to staff not having to be involved in the ordering and payment process, their focus is shifted to quick delivery of orders to maximise sales. Onvi operators have seen around a 30% uplift in sales compared with manual ordering.
3. ALLOW STAFF TO FOCUS ON THE EXPERIENCE A recent study shows that almost half (45%) of hospitality businesses believe consumers want an enhanced experience when eating and drinking out post-pandemic.** With a reduced team rushed off their feet, the time spent creating a guest experience through engagement can get lost. By entrusting the facilitation of payments and the manually taking of orders to software, the time shaved off each of these steps can see the average member of front of house staff increase productivity to the equivalent of adding an additional 3 hours to their shift! This means those businesses with a reduced headcount can continue to offer excellent service, freeing up staff to focus on the experience. They can spend time explaining the dish of the day, for example, or perhaps recommending a favourite drink or explaining the backstory to the business. All will make for a personal touch which will create a memorable experience for guests.
4. INVEST TIME IN CURRENT STAFF SATISFACTION AND RETAIN VALUED TEAM MEMBERS There is a hefty bit of admin involved when hiring more staff, but with mobile Order & Pay, you can make the most of supporting the staff you have and remove excessive time spent sourcing and training new team members. Mobile Order & Pay can easily slot into your team, and depending on the current set-up, the technology can be in place within just one day. Ensuring current staff are properly supported and pressure is alleviated is hugely important during the staff shortage. In the long run, this leads to improved satisfaction, helping to retain great staff for longer. Having more experienced staff makes for a much more efficient business, so this retention is key. *Business Confidence Survey from CGA and Fourth, Morning Advertiser, June 2021 https://www.morningadvertiser.co.uk/Article/2021/06/03/How-many-operators-are-worried-about-staff-shortages **Brita Professional, Foodservice Equipment Journal, May 2021 - https://www.foodserviceequipmentjournal.com/operators-bank-on-new-menusand-concepts-to-remain-relevant-in-post-covid-world/
How Technology Can Help Hospitality Emerge Even Stronger From The Pandemic By Greig Johnston, CEO at employee engagement specialist Engage4 (https://engage4.vidatec.com) well end 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 deskbased 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 nonessential 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 post-pandemic 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
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.
Hospitality Technology
Issue 63
CLH Digital
33
Archers Sweets Success With New Online Delivery Management System Leeds based Archers Sweets sells everything from traditional pick ‘n’ mix through to American candy, and has seen huge success since the opening of its first bricks-and-mortar shop in 2018. Owner, Natasha Archer, like many other business owners, found that the pandemic heavily impacted her business model, as when national lockdown hit, her delivery orders soared. Although delighted with the immediate jump in telephone order volume, Archer and her team started to become increasingly overwhelmed with delivery orders, leaving them little time to focus on the running of the shop. Archer needed to find a solution quickly that didn’t mean handing over her hard-earned profits in commission. That’s when she discovered leading POS platform, Foodhub. Joining Foodhub meant they had access to a world class EPOS system that would allow them to easily and effectively manage order volume. Instead of manually organising each customer order, the system allowed
them to fully digitise and streamline the process, affording staff less stress and more time to spend with customers in the shop.
monthly fixed cost, meaning our partners save significantly every month when compared to other rival platforms.”
24/7 support means help is always at hand should they require assistance with the system.
“As part of our EPOS offering, we provide a complete turn-key solution to get food delivery businesses online. Our clients receive their own e-commerce platform, order management system and access to thousands of Foodhub customers. It can really help businesses such as Archers Sweets evolve their e-commerce offering and allow them to be agile at a time when they need to most, alongside the cost saving benefits.”
Not only did Archer find that she was saving money and her team were less pressured, but the new system led to increased customer acquisition, as many local people appreciated being able to use the website to check the sweet treats available and then place an order ready to be picked up or delivered to the door. Natasha Archer, owner of Archers Sweets, said: “Signing up to Foodhub has massively helped the business. We’ve gained lots more customers since implementing the EPOS system and the staff are under much less pressure. Joining Foodhub is the best thing we ever did; it’s made our lives so much easier.” Ardian Mula, Foodhub’s CEO said: “We are delighted to have Archers Sweets onboard as one of our partners and thrilled at the level of success they have seen so far simply by using our order management system. In addition, Foodhub is the only major food ordering app that won’t charge a commission per order. Instead, our commission-free subscription model means they gain full access to our leading EPOS system for a
Say No To No Shows Guests not showing up to their booking is becoming a more common occurrence...
WELCOME BACK, HOSPITALITY Since partially reopening, the news from the sector is cautiously positive; most pubs and restaurants are busy – both bookings and spendper-head are up. There is, however, one problem that appears to be hurting pretty much every hospitality business. The issue is no-shows. People who book but don’t turn-up. This behaviour was never OK, but for businesses and their employees who have had such a tough 15 months, it’s a real kick in the teeth.
Foodhub is encouraging independent business owners to take advantage of the current appetite for e-commerce and delivery orders and sign up to the site. With Foodhub the full order value goes direct to the business as they do not charge a commission on orders. This is unique compared to other EPOS providers who charge up to 10% per transaction. Instead, Foodhub charge their partners a set monthly fee to trade with them, making for a much more stable and manageable cost. There are more than 20,000 takeaway & restaurant partners currently featured online at www.foodhub.co.uk and through the apps available for iOS and Android.
SECURE BOOKINGS WITH A DEPOSIT OR PRE-AUTHORISATION Some operators are understandably concerned that changing the ‘contract’ with guests is risky. Many things have changed over the last year: habits have been broken and guests will understand the need to secure their booking with pre-payment, a deposit, or a card-swipe.
ADACTUS OFFERS SECURED BOOKING Adactus can help hospitality businesses implement the right secured booking service for your guests – whether that is full or partial payment up front (deposit), or a card swipe to authorise a charge in the event of a no-show – there is a solution that will work best for your operation. And, unlike other providers, we don’t charge a per-transaction fee: your costs are the same every month. Give us a call! Scott Muncaster, Managing Director, Adactus Telephone: 01844 269090, Email: hello@adactus.co.uk or Web: www.adactus.co.uk
Hospitality Technology Heineken Shares Its Insights costs. With almost 1 in 3 pints served through dirty lines and 2% of all drinks poured ending up in the drip tray due to poor pouring and incorrect storage , you could literally see the return on your investment. Moving from 50% to between 90-100% of beer being served through clean lines could mean tapping into an extra £25,000 profit per year, per outlet .
No-shows are a threat to your restaurant’s recovery. Take a deposit or card swipe with Adactus SmartQ Bookings. Contact us: hello@adactus.co.uk 01844 269090
John Gemmell, On Trade Category and Commercial Strategy Director at HEINEKEN UK offers advice on how hospitality employers can use technology to train their employees: Operators can take advantage of technology to train staff remotely and flexibly to ensure the highest standard of service as we move towards full reopening. Engaging with staff and employees in the current climate is crucial. In a recent CGA survey, 71% of Business Leaders said that employee engagement would be a key focus for ensuring a smooth reopening period . Hello BEER is a mobile app designed to allow operators to maintain staff engagement, improve cellar management and reduce wastage
In an industry with typically high staff turnover, training can be costly and time-consuming. From just £2 per learner per year, Hello BEER provides accessible and flexible mobile training – plus is available free to direct HEINEKEN customers through the HEINEKEN Benefits Bar. We know that well-trained staff are typically happier and more loyal, so HEINEKEN can help your bar staff deliver a great customer experience while also saving you money. It’s clear what consumers have missed during lockdown, and that’s the unbeatable pub experience and the quality of a perfectly poured pint. Excellently trained staff with correct beer and cider pouring practice will ultimately help you sell more great quality pints, keeping customers happy and making your outlet more profitable. The proper pub experience is one of a kind. Whether it’s a knowledgeable member of staff explaining a new dish on the menu or a freshly pulled pint, well trained staff offering a quality experience will help customers feel safe and fall back in love with the Great British pub.
Please mention the Caterer, Licensee & Hotelier News when replying to ads
34
CLH Digital
Hospitality Technology
Issue 63
All-In-One Intranet Software from Oak Engage Working with some of the world’s biggest brands including Aldi, Five Guys and ITV, Oak Engage helps employers connect their workplace, engage their people and work better together through a mobile app and cloud-based platform. Oak Engage provides a range of internal communications tools that integrate seamlessly with office applications including SharePoint helping to improve productivity. Oak Engage are experts within the internal comms industry, a success that has been achieved by listening to their customers and developing applications that provide genuine value within the digital
Point of Sale Technology Designed for Hospitality ShinHeung Precision Co., LTD, (also called, SHC) is a leading corporation which provides the best quality precision machines. SHC was found in 1968 and have 16 affiliates in 11 countries. We have 25 offices and factories around the world with HQ and main factory located in South Korea. SHC maintains partnerships with Samsung, LG, Hyundai, Toyota and etc. with its own precision technologies accumulated over the years. SHC took over ECR business from Samsung in 2001, establishing SAM4S affiliate specialized in store automation products such as ECR, PC POS and Receipt printers, having its office in Seoul, Korea. We have human resources with knowledge of more than 30 years of experience in the store automation field. We now produce most sophisticated and diverse products to the world-wide market. Our store automation products
are extensively used in over 80 countries, having around 100 partners all over the world. Due to global pandemic, the demand for contactless product such as Kiosk for self-ordering & selfcheckout has increased rapidly. To correspond to the market’s demand, we have launched 15” and 21.5” Kiosk models for the market’s safety and businesses. Moreover, we plan on adding 32” Kiosk model in the 2Q of 2021. Since 2012, we have been attending retail technology related exhibitions such as EuroCIS, EuroShop, NRF, Computex, GITEX and etc. When we become a safer place for us to freely interact with each other, we would be more than happy to meet you in person and introduce our products. See the advert on the facing page for details.
All-In-One Intranet Software for the Workforce of Today
A cloud based intranet platform to keep your workforce connected, productive & engaged. Mobile ready with drag and drop functionality.
Empower your people
Oak.com
workspace. Oak’s intuitive suite of digital tools and expert support, allow businesses to stay connected with their employees. An all-inone solution that blends modern intranet practicality with the unique functionalities of an employee engagement app, Oak empowers employees to be the best that they can be. To arrange a demo or for more info, visit www.oak.com or contact them on info@oak.com.
It's Time For You To Get Budget Proof By Dan Brookman, CEO of Airship (www.airship.co.uk) and Toggle (www.usetoggle.com)
Now, I am an optimist. Those who know me, know that I have a passion for business and generally a positive outlook; especially around the hospitality sector that I’ve spent my working life in. My preset as a founder and entrepreneur is to push for business growth and to seek out opportunities, however there have been occasions over the last year when I shouldn’t have jumped as quickly as I did, consolidation and cost control would have been a better strategy. It’s a tough shout though when you’re pushing for growth. Budgeting though, enables control of costs and as long as you know the costs coming down the track, you can turn dials based on expected revenues. Right now the future remains uncertain but one thing we do know is there’s going to be an immediate boom for hospitality - we’ve seen it already in the volume of bookings and we’ve been incredibly lucky with sunny (if not chilly) trading. This boom might be followed by a lull, or further restrictions, or it might just all get back to normal. But whatever the future, the key now is to control
costs, maximise margins and make the most of this initial surge of customers. There’s going to be a deluge of new data and you are going to want to market to that data. Platforms such as Mailchimp charge based on the size of your lists, some platforms have additional broadcast charges alongside licenses; you succeed and then you pay more money for your success. Whereas Airship and Toggle are #BudgetProof. Any customer can sign-up and the price will be fixed for the length of their contract. This is no matter the size of your database (nor how it grows whilst we’re working together) or the amount of emails that you send. Or the revenue generated through Toggle. Or the amount of support that you use. Now’s the time to choose partners which won’t penalise you for your success. Where you won’t be charged based on volume, where you won’t be refused additional support when you need it. Choose one that wants you to succeed. Visit www.airship.co.uk and www.usetoggle.com
Hospitality Technology
Issue 63
CLH Digital
37
CaterCloud Enhances its FREE Offering - The Secret Ingredient to Menu Management Success and Compliance with Natasha’s Law costing system offers a wealth of enhanced functionality to help caterers gain significant efficiencies in their operations, to control costs and profits. CaterCloud helps businesses ensure food safety remains a key focus. With food labelling regulations set to change in October 2021, as a result of Natasha’s Law, all England-based businesses working in the food industry will be required to clearly label all foods for direct sale, produced and packed on their premises with a full list of ingredients detailing the full allergen profile. Designed to help businesses prepare for this upcoming regulation, CaterCloud provides sub-allergen information and tagging; QR Code menu scanning for live allergen and nutritional information, along with the ability to print Natasha’s Law compliant food labels. CaterCloud also offers customers access to a range of accredited training for allergen awareness and food safety in conjunction with Allergy Accreditation.
Manchester-based, e-f group has released the latest enhanced feature version of its FREE TO USE cloud-based, menu management platform, CaterCloud.
Shop Local The easy-to-use, next generation allergen, nutrition, menu planning and
CaterCloud’s innovative functionality also boasts many other benefits to enable easy to use menu and cost management for caterers across the hospitality, healthcare, education and retail sectors. The flexible menu planner, with a drag and drop feature, allows the user to instantly evaluate rotational menus, costs and nutritional values using the nutritional database with 1,000s of ingredients. All this combined allows your business to assess its performance using the interactive KPI dashboards. The loyalty programmes were the backbone of the global operators’ distribution strategy’, but their power is stripped out when the frequent business traveller is grounded. As the pandemic makes its presence felt, the global players have had to cut their staff and pull back on their marketing as they moved into cash-preservation mode, just as their franchisees desperately needed that distribution support. Hoteliers have been forced to turn to different sources for guests, including construction and key workers, but without the history of looking for solid, reliable sources of revenue, their success is patchy. At Magnuson Hotels, the group has years of experience in bringing in the guests that others have passed by, allowing owners to outperform the market during the pandemic. In 2020, Magnuson Hotels’ local business strategy outperformed the USA RevPAR average by 3X, and largely via a foundation of local business for each of its hotels.
The hotel sector has realised that global brands means global marketing and when the global market falls away, they do not have the people or the experience to bring guests in through the door from alternative markets.
Tom Magnuson, Magnuson Hotels’ CEO, said: “With international leisure and the largest corporates grounded, hoteliers are having to look local to fill beds. “Traditionally, the big, global operators have built their businesses around
Users of CaterCloud have special access to the e-foods’ Buyers’ Club and benefit from its substantial buying power. The Buyers’ Club is made up of a network of trusted accredited suppliers across the UK. Users can purchase food and non-food goods from these suppliers and expect to generate savings of between 5 to 10%. Paul Mizen, Chief Executive, e-f group said: “During the pandemic we haven’t rested on our laurels and we’ve been working hard behind the scenes internally and with existing clients to innovate and enhance the features of our Catercloud system. With the hospitality industry, set to explode again, we wanted to be ready to offer that sector especially, this enhanced FREE software which will most certainly help catering managers and chefs maximise efficiencies, streamline processes and save costs. We continue to be at the forefront of delivering the innovate features the industry needs. As we’ve previously stated this is our way of giving something back to the industry upon which our business was founded.” CaterCloud is without doubt the smartest, most intuitive platform available to caterers. For more information go to www.catercloud.com or www.e-foods.co.uk or see the advert on page 36. being able to fill hotels with the top-tier loyalty members, the road warriors who spend over 200 nights a year travelling. But that market does not exist at the moment and it is not clear when it is coming back.” ‘Our strategy always has been to secure 50% of your business base through local segments such as construction, government, transportation, security, medical. These segments always ravel 52 weeks a year, and will protect hotel owners though ups and downs.’ “What we have seen is that SMEs are sending their folks out on the road by car, and that the leisure traveller is also staying close to home, enjoying rediscovering what is around them. At Magnuson Hotels we have always looked for guests which others overlook and during the past year our local teams have been working with care providers and building firms, even monitoring development plans to see where demand will pop up. Where other companies have had to turn to the expensive OTAs, we’re proud to have been able to bring guests in without it costing the hotelier.” See the advert on the facing page for details, email info@magnusonhotels.com or visit www.magnusonhotelsworldwide.co.uk
38
CLH Digital
Hospitality Technology
Issue 63
Table Tap Offers Exceptional Customer Service and Social Distancing at Dusk Top nouvelle restaurant and lounge, Dusk, Brentwood, has installed Table Tap, an innovative solution to help customers and waiting staff communicate from leading telecommunications company, Brentwood Communications. With a single tap on a button, customers can inform staff that a table is ready to order, pay the bill, or simply call for the waiter’s attention without leaving their seat. Sharif Uddin, Co-Owner, Dusk, says: “We have a large alfresco dining area and were concerned there may be crowding in bar areas, with customers ordering drinks or wanting to pay a bill. Thankfully, we decided to trial Table Tap to see if it could help customers socially distance and enable us to deliver excellent customer service.” He continued: “Table Tap has been great, it’s helped us keep customers in their seats, which is ideal for social distancing. We run a very fast-paced dining environment with 28 tables, we pride ourselves on exceptional customer service and thanks to Table Tap,
we’re able to be on top of our game.” Table Tap runs over a radio frequency and transmits a signal from a button placed on a table, which connects to a watch on a waiter’s wrist and can be set-up in just five minutes. James Miller, MD, Brentwood Communications, adds: “The idea for Table Tap came about after we installed similar technology into fitting rooms for Nike stores across Europe, which allowed people to alert staff it they wanted to swap items. We knew we could adapt this technology for the hospitality sector, which would be vital as premises re-open, helping customers to remain seated, stick to social distancing rules and still experience quality customer service.” Table Tap is available for free trials, visit www.brentwoodradios.co.uk/tabletap.
GonnaOrder, The Online Ordering System That Delivers ROI Looking for a cost-effective, highly configurable food ordering and payment solution for your business? LOOK NO FURTHER! GonnaOrder is here to support businesses becoming truly independent, streamlining their processes and gaining back control of their business.
THE FUTURE OF ORDERING IS DIGITAL While online ordering and delivery were already gaining momentum before the coronavirus outbreak, the pandemic accelerated their adoption. Interactive QR menus, online table ordering, and online payments—all solutions offered by GonnaOrder—are about to become the new norm at the restaurant of the future.
TECH ON THE TABLE: QR MENU & ONLINE TABLE ORDERING Using GonnaOrder’s self-ordering system, table ordering and QR menu technology will help you boost your sales by increasing table turnover and operate in a more efficient manner. Ordering through QR menus empowers your customers to safely order and pre-order faster from anywhere (their table, home, office or on the road). This will result in higher profit margins and greater customer retention—with an end-to-end seamless dining experience.
BREAKING FREE FROM THIRD-PARTY DELIVERY PLATFORMS
Third-party delivery companies are causing alarm for many restaurant, bar and pub businesses with their increasingly high commission fees. GonnaOrder not only help you break loose from third parties by digitally controlling customer data and menus with 0% commissions, but also allows you to build customer loyalty with a rich set of features (such as special offers, giveaways, discount vouchers).
BENEFITS OF USING GONNAORDER • • • • • •
0% commission online ordering app for takeaway and delivery Dedicated Consumer Mobile App Improved table turnover with an easy-to-use table ordering system Branded native iOS and Android App Streamlined operations with automatic order printing More repeat customers with frictionless loyalty features REGISTER FOR FREE TODAY! Try it for Free today! Visit: www.gonnaorder.com or contact our sales team at sales@gonnaorder.com
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
FOR RESTAURANTS & HOSPITALITY HOSPITALITY O
Stop The Spread – Keeping Your Customers Seated & Safe!
The perfect solution ffor or any business looking to mer e xperience with a add a buzz to their customer experience ice ce innovation! fantastic Covid compliant service or attention With a single tap customers can call ffor ect! and get the rapid response they expect!
All-in-One Payment and EPOS Solution Gives Hospitality Vendors Flexibility To Cash In On Post-Lockdown Demand
Improve customer experience No wasted server time Proven to Increase sales
HERE’S HOW IT WORKS
PURCHASE OPTIONS
PACKAGE 1
7DEOH 7DS LV D VLPSOH DQG ǧH[LEOH ZLUHOHVV service button for hospitality, leisure and retail that will improve customer experience and boost sales
PACKAGE 2
£395.00
£750.00
- 10x Table Tap Buttons - 2x Server Watches
- 20x Table Tap Buttons - 4x Server Watches
– anywhere a customer might want to ask
HIRE OPTIONS
for a little help.
1
Customer taps to call for service
PACKAGE 1
Server Recieves Message
2
Request is Completed
3
PACKAGE 2
£10.00 PER WEEK
£15.00 PER WEEK
-
-
10x Table Tap Buttons 2x Server Watches Free replacements £95.00 deposit
20x Table Tap Buttons ns 4x Server Watches Free replacements £150.00 deposit
Request trial offer today
1
2
3
Anderson Zaks, an independent, UK-based multichannel Payment Gateway, together with leading EPOS provider SPARK EPoS, have launched a new mobile payment solution designed especially for the hospitality sector. With the UK lockdown now lifting, restaurant, pubs and cafes are preparing for a forecasted pent-up demand not seen since the ‘Roaring Twenties’ and post war boom. The new solution enables restaurants and cafes to extend their offerings with outdoor service options, including drive thru’s, mobile stores and pop-ups, as they welcome customers back within social distancing guidelines. The hospitality solution works on Android handheld devices and with wi-fi connectivity provides full order menu management, including kitchen printing and order and contactless pay at the table. Even if the wi-fi connection drops out in the middle of a field at a festival, the devices can still take transactions, which means no missed sales. The payment system is
integrated with stock control systems, so orders and payments can be easily reconciled with goods and produce sold for accurate stock management. Staff tips are also managed effectively, keeping staff happy. Iain High, CEO at Anderson Zaks commented; “The recent global disruption has been a difficult time for many businesses in the hospitality and retail sectors. However, experts, not just statisticians and economists, are forecasting a demand for travel, eating out and entertainment not seen since after the last two world wars”
For more information please visit:
www.andersonzaks.com
Hospitality Technology Less Work and Better Results? Your Guests Hold The Secret
There’s a growing trend amongst your guests, and society in general, that can go a long way to helping you manage your property easier and more successfully. You may have noticed more and more people managing their home life, work days, and holiday trips online via their smartphones or computers. They make notes, keep appointments, research, socialise, do their banking, and book travel. The advantages of this are all based around convenience, speed, and simplicity. It keeps all their information in one place, lets them perform actions quickly, and reduces the chance of losing information or recording something inaccurately. Have you ever thought “there’s got to be an easier way to run my property”? Small accommodation providers can achieve this same
sense of convenience and simplicity with hotel management software. Eliminating your need for physical notebooks or ledgers, manual data entry, and time-consuming admin, software makes running your property as easy as using an app on a smartphone - as so many of your guests do. There will always be a perception that technology is complex and difficult to understand, and only people with a background in tech can understand it. This is not the case at all. In fact some providers design their software for exactly your property type, to the point where you can get started within a day. To learn more about how you can run your property better and get time back in your day, check out Little Hotelier - a solution built specifically for small accommodations. For further details visit the website at www.littlehotelier.com/hotel-management-software
The New Agency Fighting for a Greener Future Launched this Spring, Warrior Agency is an agency doing things differently and delivering a UK first in green services to help transition organisations to a more sustainable future. Founded by Lizzie McManus, Warrior Agency, is an agency supporting the hospitality sector with the usual PR, social media, influencer, digital marketing, design and website services, as well as offering Green Audits and a Green Consultancy service. Lizzie explains: “Warrior’s Green Audit looks at all elements of your business, offering ways you can reduce costs and carbon emissions. We help you plan a steady transition to a more sustainable future, all on
your own terms and in manageable stages. Warrior will be there every step of the way including project creation and inception, employee engagement, reviews, completion, accreditation, and public relations to share your positive news.” The Green House Hotel in Bournemouth was Warrior’s first client for the Green Audit, Olivia O’Sullivan, General Manager, commented: “We’d been searching for this service for several months, and couldn’t find it anywhere, so we were delighted when Warrior Agency launched and offered exactly what we had been looking for. Although The Green House Hotel is well-known for its green credentials, and has been voted the UK’s best eco-boutique hotel a number of times, it’s important to us that we don’t rest on our laurels, and we work hard to remain in that top spot.” To find out more about Warrior’s services visit www.warrioragency.co.uk or email hello@warrioragency.co.uk
INTRODUCING
A bespoke service that helps your establishment reduce its: • Energy • Water • Waste • Carbon footprint A specialist in PR and Social Media for hospitality, Warrior Agency also promotes your positive changes to your audience.
www.warrioragency.co.uk
Issue 63
CLH Digital
39
40
CLH Digital
Outdoor Spaces
Issue 63
Incorporating BBQ in your Menu
by Chef Nicolas Fagundes, S.Pellegrino Young Chef winner and Sous Chef at Pichet, Dublin
In the summer months incorporating more BBQ into your menu showcases your versatility, seasonality of the summer months and connects you with your customer who most likely have BBQ on their minds. It is important to remember than diners visit restaurants and are inspired to replicate experiences at home so take it up a notch and inspire them!
tional and safety session for your staff. Another BBQ option you may not have considered is a collaboration, who is really known for BBQ in your local area? Is there a great new food truck or chef who can guest dishes on your menu or work with you to collaborate on a few dishes? Not only has Lockdown given budding chefs the time to pursue interests like this and you can offer them a wonderful opportunity, space and experience in your restaurant but they can also bring in new customers who may not have considered you previously. When you cook with charcoal the flavours are always going to be much better than gas. Why? Quite simply the smoky flavour that you get from the fat dripping into the charcoal and then smoking the meat is divine and just does not happen when cooking with gas. Personally I love using charcoal because of the ritual of burning your charcoal and I feel a lot more passionate about the food I am preparing when I am cooking with charcoal over gas. If your kitchen or restaurant dining areas do not support charcoal and you want something really handy where you just have to press a button and in 5 minutes your grill it at 300 degrees a gas BBQ will do the job and it will taste good, but for me, it’s just not the same.
There are several ways to offer BBQ to your diners from increasing chargrilled items in your current kitchen repertoire, bringing in specialist equipment to your kitchen (if you have space!) or, if your outdoor space allows, adding a BBQ gives you benefit of a dedicated chef and that wonderful smell that can draw people in from the street and certainly gives an advantage from your competition next door!
If you opt for coal the most important step is to always look for good coal. I can’t stress enough, before you look into what you’re going to cook, look for the best coal. There is a lot of bad coal available which is full of toxins and they don’t provide the best flavour as good quality dry coal that is sustainable and comes from a trustful source.
Another options is tabletop BBQs popular in Korean restaurants. The concept is a tried and tested winner, but please do ensure a full opera-
My personal technique is to always let my charcoal burn for at least 45 minutes before I put anything to cook. I like to burn all the dark black
charcoal before I start to get rid off all the toxins and this makes it easier to control the temperature. Once you have your temperature under control you can start cooking. When it comes to cooking you can literally cook anything on your BBQ it’s just a matter of trying and tying it in to the common flavours and themes and flair of your restaurant that your customers are familiar with. Interview kindly shared by Fine Dining Lovers (www.finedininglovers.com)
Indigo Awnings - Commercial Grade Shading Products At Indigo Awnings, the UK’s market leader in external shading, we offer we offer commercial grade shading products and provide expert advice with unrivalled customer and after-sales service. With today’s trend in alfresco socialising and dining, we can offer you made to measure shading that will enhance the beauty, and accessibility, of your business. Custom branded products by Indigo Awnings provide efficient weather protection, create extra outdoor space, and drive revenue by making it easier for customers to find your business. We have a wide range of commercial grade retractable awnings, giant parasols and fixed roof structures that will enhance any outdoor area and thus the comfort of your guests.
Crafted from the highest-quality materials, all our products are fully customisable and built to your required specification. Frames can be powder coated in a range of RAL colours, with a huge selection of fabric shades and patterns to choose from, all of which can be printed with your branding. With the addition of quality infra-red heating and LED lighting you can create a whole new dining experience for customers to enjoy all year round, consequently, a healthy return on investment – simply creating “money from fresh air”, regardless of the weather! Backed up by a national capability and support network, all installations are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible. Contact our friendly Indigo Awnings team on 01352 740164 or at www.indigoawnings.co.uk
Outdoor Events to Reengage Customers
Written by Rebecca Brennan-Brown
With the opening day for pubs here, holding an outdoor function creates an incentive for customers to attend and spend. Having outside space is an enormous advantage right now, as we know the infection rates significantly reduce outside. So how can you safely use your outdoor space for social events over the next few months?
change to play again.
BEER FESTIVALS
BINGO
Providing you have the right contacts to obtain traders, a beer festival is a great way to draw in customers. The weather need not be an issue; gazebos will solve that problem. A socially distanced beer festival will look different from usual, a reoccurring theme across all areas of hospitality. Consider asking customers to order from their tables rather than queuing for a drink to manage social distancing.
MUSIC It’s been months since anyone has seen music live. Many people are absolutely gutted that all of their festivals, gigs and open nights have been cancelled or rescheduled. Creating a mini socially distanced festival using your outdoor space could be a great way to entice music fans. Plus, it’s been so long since musicians have had any live jobs, they’ll jump at the
OUTDOOR FILM NIGHTS Projector screens, blankets, warm drinks and food. Doesn’t that sound cosy? An abundance of outdoor cinemas are opening, but some people are concerned about being in such large groups of people. Smaller films nights will make those people feel more comfortable. The equipment is easy to come by, so tells guests to bring blankets, and make sure you have the hot chocolates ready. Bingo is no longer just for pensioners. Since lockdown began, we’ve seen all ages suddenly take up bingo. With the addition of drag queen callers and attractive prizes, bingo can be an entertaining event. Again, the equipment isn’t difficult to come by; there are many callers online. Plus, as this is an activity which takes place seated, it’s easier to keep people apart.
SILENT DISCO Clubs and bars will be closed for some time, so why not bring a safe version of this to your outdoor space? If you can find a suitable way of sectioning off your space so customers can be socially distanced, this is a great option. Silent disco kits are easy to come by and can be hired for a small cost.
WEDDINGS Many couples have cancelled weddings due to COVID, and are therefor getting married with fewer family and friends around. It isn’t currently legal
to get married outside in the UK, but you can offer your outside space as a place to celebrate a couple’s wedding with their family and friends safely.
FOODFEST Again focussing on the elements people have lacked over the past few months, many are craving restaurant meals. With smart but straightforward technology such as QR codes, ordering food from a variety of different vendors while remaining safe is easy. Consider theming your food fest to a particular cuisine, maybe you have an Asian food-themed day and invite street food vendors from your local area. Owners and managers have the difficult task of managing alcohol intake, knowing that social distancing and safety measures are likely to slip as people have more to drink. Tokens or limits should be considered, with managers using their discretion on safe contact. With all of these suggestions, it’s paramount that the marketing of such events is right. The hospitality industry has a huge challenge ahead to shift the attitudes of customers, as many people will still be concerned about safety. By addressing those concerns from the forefront, we can make customers feel comfortable in the knowledge that social distancing has been adhered to, and their safety is the paramount concern.
For more information, pase contact Rebecca Brennan-Brown LTD Website: www.byrbb.com Instagram: https://www.instagram.com/byrebeccabrennanbrown
42
CLH Digital
Issue 63
Outdoor Spaces
Enhance Your Customers' Experience with Ambimedia range of outdoor high-brightness, weatherproof TV’s which allow customers to watch TV even in bright sunlight, whilst also extending WIFI networks and installing outdoor sound systems to enhance the outdoor areas in anticipation of the summer season and upcoming sports events. In addition to this, we also provide hand sanitizer stations with a built in advertising display, allowing venues to inform, advertise and promote to a captive audience whilst keeping your staff and customers safe.
Ambimedia Ltd provide audiovisual solutions for a range of environments such as retail, leisure, education, corporate and hospitality venues. We provide a whole range of services from specification and design to installation and maintenance and we have our own, award winning digital signage and background music platforms. We are experts in digital signage and work closely with our clients to create a customer experience which exceeds their expectations, whilst offering a cost effective, user friendly service. In recent months, we have helped many businesses adapt to the changing requirements of the new regulations imposed due to the COVID-19 pandemic. We have a
Call us today to arrange a survey with one our technical experts and let us help you transform you venue. T: 01246 906958 E: info@ambimedia.org W: www.ambimedia.org
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
Solisyteme is the inventor and historical leader of the Bio Climatic Pergola.
Since 1998 Solisysteme has designed and manufactured pergolas and innovates every day in order to provide customer with tomorrow’s Solar protection solutions.
• Protects from the sun and inclement weather • Provides natural ventilation • Regulates the temperature in adjoining room • Adjusts the brightness of the light by remote control • Heating and Lighting options
Beer Gardens, Roof Tops and much more
Cambridgestyle Canopies is a long established provider of outside covered areas to the commercial market sector and proud to be the sole distributor of the Solisyteme products throughout the UK.
We have trade partners in your area that can provide a full installation service if required.
Example: 4000mm x 3000mm remote controlled Bio Climatic Pergola with LED lighting supplied for less than £6,000 ex vat
Also a vast range of aluminium or steel canopies to your required specifications Enquire today!
CambridgeStyle Canopies Ltd 01353 699009 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”
Previous Clients Include:
Outdoor Spaces
Environmentally Sustainable, Ecodek Solid Decking Boards With the increase in development of outdoor hospitality areas looking set to stay, more restaurants and bars than ever have been reviewing ways for customers to safely enjoy dining and drinking experiences out of doors, using environmentally sustainable, Ecodek solid decking boards. Whilst many hospitality premises have been closed during lockdown, and others open for the sale of take-away orders only, businesses have been using the period to research, consider and install suitable outdoor dining solutions that can accommodate premises’ customer capacity as regulations change and warmer months approach. With its solid composition - intended to prevent water and moisture from rotting the decking from within Ecodek is a long-lasting, ecologically sustainable solution that offers increased resistance to impact damage. Its
solid structure gives it greater noise absorption properties, so it’s quieter underfoot; helping to reduce noise levels in dining environments. 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 www.ecodek.co.uk or speak to a product specialist on 01978 667840.
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. 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! 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 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. R H Hall offer the full package... From site visit, design and quotation - to supply of the perfect outdoor kitchen!!! Contact our knowledgeable sales team on 01296 663400 or sales@rhhall.com to help you choose the perfect equipment for any operation!
Issue 63
CLH Digital
43
44
CLH Digital
Issue 63
Outdoor Spaces
Café Culture - Pavement Profit and public houses.
We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. 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
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
Cantilever Bars
Cantilever designs, manufactures and installs bars for the hospitality industry - and we have been doing so since the early 1990’s. We offer a complete service in bar design that includes operational planning, project management and installation.
Alongside so many of our clients, we found last year a challenge and we are pleased to be working again on many new and varied projects. It is great to share the growing confidence of our customers and be part of shaping the future of hospitality as we move out of lockdown. Reflecting the changing times our office has moved to Stonehouse, Gloucestershire and our team of designers are part of the new wave of flexible working arrangements and are geographically spread from Belfast to Bavaria. The majority of our current projects are UK based, but we have projects running in Paris, Italy and the USA. Our team is friendly, professional and dedicated – we can develop and undertake the full build of your
project or we can work with your design and build team and deliver the operational workings of the bar. We hope that 2021 is a successful year for everyone in this business of ours. If you have a project in mind, we love to chat about bars so give us a call. Tel: 01453732040 Email: info@cantileverbars.co.uk Website: www.cantileverbars.com
Outdoor Spaces The Cinders ‘Classic’ Barbecue The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years. The Cinders ‘Classic’ comes as a sixfoot long double grill (TG160), or a halfsized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-tolight and powerful, getting up to tempera-
Issue 63
CLH Digital
ture in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives. Cinders’ production values are impressive - not only offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards. The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away. Discover more at www.cindersbarbecues.co.uk or call 01524 262900.
Sunshade Services Specialist Bespoke Outdoor Structures Sunshade Services specialise in the design, manufacture & installation of outdoor structures directly aimed at the hospitality sector. There are many things to consider when deciding which type of structure may best suit your needs including appearance, materials, safety, coverage required, planning issues and cost to name but a few. Having a totally flexible approach allows us to offer what we feel is the best all round solution to suit your individual needs. Every structure designed by us can be individually tailored to suit your requirements but allows us to meet any design requirements or site restrictions that may be placed upon.
Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required. Please either call us on either of the numbers below or email your enquiry to info@sunshadeservices.co.uk & one of our sales team will get back to you as soon as they are free Contact us for your free no obligation quotation & start saving now. T: 01782 398848 / 07807 063734 e: info@sunshadeservices.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
45
46
CLH Digital
Cleaning, Hygiene and Infection Control
Issue 63
New Campaign Dedicated To Ensuring Hand Sanitiser Practices Measure Up Skin health and hygiene specialist, GOJO Industries-Europe Ltd, has launched a ‘Hand Sanitiser Integrity’ campaign to help businesses sustain safe and effective hand hygiene practice. When hand sanitiser demand outpaced supply during the pandemic, many turned to dispensers and bottles that could be refilled from large sanitiser containers. According to a recent study 70% of businesses sometimes refill hand sanitiser system cartridges, and 60% of these plan to continue those practices when supply chains return to normal, post-COVID. However, they may not be the safest or most effective solution – and can actually pose a risk to public health. These ‘open refill’ dispensers are typically serviced by pouring product into them and are usually ‘topped-off’ from gallons or drums of sanitiser that are not equipped with pumps for individual, portion controlled product usage. Problems associated with this system include branded hand sanitiser products being refilled with other formulas, products mixing into unknown chemical combinations, inadvertent contamination or degradation, and product tampering. All of which can mean an uncompliant and potentially harmful end product. Furthermore, mixing hand sanitisers can result in a poor user experience, producing a watery or sticky product, and can also cause skin irritation , which can all contribute towards lower levels
of compliance. The wrong product could also jam the pump, rendering the dispenser unusable. To ensure hand sanitiser safety measures up, the integrity campaign recommends buyers should: • opt for products that meet key standards, including EN 14476 and EN 12791 • ensure the product is dermatologically tested • check that refills are sealed to prevent contamination. Smart, safe, and sustainable, PURELL® SANITARY SEALED™ refills simply snap into place on site. Since they are sealed at the point of manufacture, the product inside is protected from contamination. Dermatologically tested, PURELL’s scientifically advanced formulation has been proven to maintain skin health, whilst killing 99.99% of the most common germs that may be harmful. It has also passed key norm EN14476 in just 30 seconds . PURELL remains the market leader, thanks to its focus on formulation without compromise. For more information, call +44 (0)1908 588444, email CustomerExperience@GOJO.com or visit www.GOJO.com
Innovative Antibacterial Touchpoint Cover Hospitality Sector Getting Back In The Flow That's Helping Business Reopen Safely! Genesis Biosciences Calling On Businesses To Check Their Drains After Lockdown Global Hygiene company Veraco has become leading innovators in hygiene solutions for frequently touched surfaces like doors, hand rails and touch screens. Their Safe Pad™ range of antimicrobial touchpoint covers are trusted across sectors by the likes of Deutsche Bank, CBRE, Muller, COS, Unilever, Canary Wharf Group, Premierships clubs such as Wolverhampton Wanderers FC and many others. As hospitality and retail are reopening, they have launched the Veraco Clear Range™. They are designed for premium settings where it is important to integrate with the interior design but where hygiene safety is still critical. Veraco products contain a ‘Silver Ion’ technology that attacks harmful bacteria and viruses. The technology kills bacteria by reducing microbial growth up to 99.99 %. It breaks down the biological makeup and prevents its ability to reproduce, multiply and form bio-films.
Antimicrobial silver technology is not new and has been used in hospitals and critical care for a long time. The products work continuously on touch so they provide an important backup to other measures like cleaning and hand hygiene. George Strong from Veraco said “It is really important that we listen to the market and respond to what they tell us. Hygiene safety is critical everywhere but for businesses where the design experience is also critical, that shouldn’t have to be compromised. Our clear range is a perfect solution for restaurants, bars and hotels ” www.veraco.co.uk info@veraco.co.uk 020 8167 2854 See the advert on the facing page for further details.
With hotels, restaurants and cafés closed to the public for months, many commercial kitchens have been left idle and unused and so too have the properties’ drainage systems. As venues begin to reopen, business owners will need to ensure their premises continue to meet all regulations and hygiene requirements which includes maintaining clear drains.
For pubs, restaurants and all other businesses with commercial kitchens there are strict regulations in place for how waste products must be disposed of, in particular fats, oils and grease (FOG). This is to prevent them from reaching water systems and contributing to the increasing fatberg problem as well as blocked pipes, bad odours and potentially flooding. While grease traps are designed to stop FOG from entering the drainage system, regular maintenance to keep them operating efficiently and with minimal odours is essential. With kitchens dormant for some time, and grease traps left untouched, there is a
chance fatty deposits from prelockdown may have caused blockages which inevitably will require chemical or mechanical treatment.
Genesis Biosciences, which specialises in creating probiotic cleaning solutions, has developed a compact and effective system for easily maintaining drainage systems and grease traps. GD Ultra is a simple to use dispenser system which automatically distributes a daily dose of powerful beneficial bacteria that work to break down FOG. The dispenser can easily be plumbed in to the pipe to feed the probiotics in to the system. One 310ml GD Ultra cartridge will last for three months so once installed, it eliminates the need for manual dosing 'and can ultimately reduce waste disposal costs for those in the hospitality industry. To find out more about Genesis Biosciences’ grease traps and drain maintenance range, visit www.evogenprofessional.com
Cleaning, Hygiene and Infection Control Issue 63
CLH Digital
47
Groundbreaking Health Technology Products Support Hospitality Reopening International, said: “We are looking forward to bringing our health technology to the UK. The announcement from the team at Fujita Health University in Japan further demonstrates that ozone sterilisation technology is a viable alternative to the use of chemicals for disinfection.”
A UK business partnership is bringing health technology to the hospitality industry to support businesses as the easing of lockdown restrictions begin. Scientists from Fujita Health University in Japan have confirmed that low concentrations of ozone gas can be used to neutralise coronavirus particles without causing harm to humans. According to the university research, low-level ozone gas in concentrations of 0.05 to 1.0 parts per million (ppm) could be key to neutralising the spread of coronavirus in healthcare settings such as examination rooms and waiting areas. It also provides hospitality businesses with an alternative method to sterilise the air and surfaces in their premises and delivery vehicles without the use of chemicals. Medklinn International, the health technology company that has pioneered research and development into negative ionisation and ozone in the sterilisation process, already provides air and surface sterilisation solutions in ASIA, the USA, Canada, Australia and Germany. Now the business is set to launch in the UK. Daniel Lu, chief technology and innovation officer of Medklinn
Jasun Envirocare Despite the lockdown Jasun has continued to expand its Air and Water hygiene division within the hospitality sector. Post lockdown Jasun has found that its multi-disciplined approach to air and water hygiene combined with the fact that as a filter manufacturer has allowed it to respond positively to client requests whilst others are struggling to meet deadlines and site requirements. Based in Waterlooville, Hampshire Jasun’s service division is able to provide support nationally with engineers covering the whole country. Where clients also require dire damper testing, which is a legal requirement, they are able to combine this with the other services and reduce overall costs. Jasun is working with some of the UK’s largest chains as well as offering its bespoke service to smaller operations, and even individual sole proprietor sites.
Steve Jones, Brand Manager Medklinn UK, said: “We’re really excited to be launching Medklinn UK. Our products are already used by some of the leading global brands in the hospitality industry, including Hyatt, Mandarin Oriental and Singapore’s Changi Airport. We believe that they will be particularly useful as we make steps towards easing restrictions and reopening the UK following the lockdowns over the past 12 months.” In addition to the latest breakthrough in neutralising coronavirus particles, Medklinn products are also proven to be effective in: • Killing 99.9% of harmful microorganisms such as viruses and bacteria, mould and fungi by destroying their RNA and DNA structure • Eliminating volatile organic compounds (VOCs), including those with adverse health effects • Neutralising allergenic organic compounds such as pet dander and the protein
During the lockdown we saw an interesting mix of business seeing hospitality work drop but at the same time we saw a massive increase in demand for air filters, which we make for all sectors including healthcare. Our broad spread of segments allowed us to offer stability to our existing clients and bring stability to new ones, many of whom have seen their service providers go out of business during lockdown. Call 02392 644700 or email service@jfilters.com
in the faeces of dust mites, which are often the cause of allergies Medklinn UK will offer a range of air and surface sterilisers designed for business use including: • Permanent units for spaces up to 1,000 sq ft such as hotel guest rooms, washrooms, offices and classrooms • Permanent units for large spaces of 3,000 sq ft or more such as hotel corridors, washrooms, restaurants, halls, offices, exhibition centres, supermarkets, food processing and manufacturing plants • Portable units for ad hoc treatments of indoor odours recommended for hotel guest rooms, restaurants and facilities management It will also offer ozone water systems (for washrooms, industrial kitchens, food processing factories) and integrated sterilisation systems (for public washrooms, food processing and F&B outlets and supermarkets). The consumer range from Medklinn will feature two products - one suitable for the home and travel and one for use in vehicles. For further information about Medklinn UK please visit uk.medklinn.com or contact medklinn@tunnelight.net.
Helping Hotels and Restaurants to Bounce Back Aspenprint, a leading design and print agency for the hospitality industry have been busy helping hotels, restaurants, pubs, cafes, bars and food outlets to reopen ready for a busy summer ahead, with many Brits opting for staycations within the UK. After a hectic 2020 providing clients with essential social distancing products such as protective screens, branded face masks and specialist wipeable menu material which can even go in the dishwasher, it’s looking like an exciting start to summer 2021. Popular items so far include giant branded deckchairs (perfect for social media snaps!), revamped interior and exterior signage, newly developed menu designs on a range of paper stocks and scores of branded greaseproof paper. Managing Director, Ian Shenton, comments; "We are
proud to expand our wide range of outdoor solutions to include branded parasols, cafe barriers, swing boards, PVC banners in a variety of sizes, as well as giant and normal sized branded deckchairs to ensure customers have the very best outdoor dining experience. We have also launched our new antibacterial laminate which is proven to kill 99.9% of germs which touch its surface and has been tested according to ISO21702 and ISO22 standards. This protective antibacterial coating can be added to menus, brochures, flyers, posters and more and has been really popular in helping our clients to re-open and stay safe. We’re really looking forward to a busy summer helping our clients to re-open." Follow Aspenprint on social media to stay updated with the latest product offerings. Contact Aspenprint for all your signage, design and print needs on 01202 717418 or visit www.aspenprint.com or see the advert on page 7.
Technology proven to kill viruses and bacteria including Covid 19 at prices that don’t damage your profits
Versa Air+Surface Sterilizer Effective against
Bacteria & viruses
VOCs & toxic gases
Bad smells
Cross infections
Allergens
Mould
Cost effective solutions for spaces 250sq ft - 3000sq ft and vehicles
www.uk.medklinn.com
Distributed by Tunnelight, Telford, UK | medklinn@tunnelight.net
48
CLH Digital
Issue 63
Cleaning, Hygiene & Infection Control Evaness 100% Biodegradable Consumables Range Consumable Supplies brand EVANESS is the only full range of biodegradable products for the catering industry, from various sizes and strengths of bin liners, to clingfilm and food/freezer bags. EVANESS is a derivative from the word ‘Evanesce” meaning to vanish and the technology used in the biodegradable range is scientifically proven to degrade the material if it gets into the open environment and then facilitate the secondary process of biodegradation, without causing micro-plastics.
brought about many concerns over how to store and handle a range of items, which were handled by many a person to avoid the transfer of viruses and bacteria. Consumable Supplies created a Grip Seal bag which incorporates an advanced British technology D2P by Symphony Environmental, which provides protection to the surface of the Grip Seal bag against microorganisms or viruses for the lifetime of the bag and offers a 99.9% Anti-Viral reduction after 1 hour of contact.
New recent additions to the product range include compostable bin liners which are manufactured to EN13432 certification for home and industrial composting, and the UK’s first ANTI-VIRAL Grip Seal bag, which although are nonbiodegradable are specifically designed to combat the transmission of viruses and bacteria.
Although the bag can be used for the storage and handling of any items you wish to protect, as the product is Food-Safe, it also offers its use to storing food. The initial bag size offered is 150mm x 200mm, so useful for smaller items and can form part of your existing health and hygiene protection routine.
The pandemic
Consumable Supplies strives to offer unique quality environmentally friendlier products at reasonable prices with a great no-quibble customer service. Free delivery on any order. See the advert opposite or visit www.consumablesupplies.co.uk
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 easyto-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. See the advert below for details.
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 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
50
CLH Digital
Cleaning, Hygiene and Infection Control
Issue 63
Enhance the Perception of Clean with a Venue That Smells Great Now that the hospitality industry is 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.
WASHROOM FOCUS 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-byminute 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 bio-enzymatic 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 openair 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
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
Cleaning, Hygiene and Infection Control Issue 63
CLH Digital
51
New Ground-Breaking ‘Always-on’ Room Sanitiser System Launched to Help UK Businesses Prevent Transmission of COVID-19 A new ground-breaking ‘always on’ air and surface sanitiser system has been launched to help hospitality venues get back to business by giving customers and staff complete peace of mind. PureSan continuously sanitises any indoor space whilst in normal use, preventing the transmission of harmful viruses and bacteria, including COVID-19. The PureSan window sticker will soon become the internationally recog-
nised hallmark of a space that is continuously sanitised and always clinically clean, ensuring both customers and staff feel safe in a ‘PureSan protected’ environment.
In addition to eliminating COVID-19, PureSan is proven to eradicate over 35 harmful viruses, bacteria and fungi.
The system has been certified and approved by the EPA and NSF, is approved for use on food contact surfaces with no rinse required [NSF rated D-2] and produces no harmful by-products.
PureSan has huge commercial benefits to help hospitality businesses recover from the pandemic, including raising customer confidence and footfall, and dramatically reducing staff absence due to sickness.
Each system has its own SIM card that enables the PureSan team to monitor and control the system remotely 24/7, ensuring hospitality venues can welcome customers inside with confidence. Tested by a UKAS accredited lab in many commercial environments, PureSan is certified and proven to create and maintain a clinically clean indoor area.
The system is highly cost effective with low monthly running costs and can often prove cost neutral with the low cost easily offset by an increase in revenue. For more information, please visit: www.puresan.org
Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector begins to re-open 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
The Jade Air Purification System The Jade Air Purification System is among the most advanced and effective Air Purification Systems on the market today, bringing the clean, fresh and re-energising air to your business premises. Engineered to maximise the air change rate by moving large volumes without the air drag that often occurs in more inferior air purifiers. The top air outlet design allows air to cascade out the top and efficiently flow throughout the room while keeping the sound volume at an industry leading low level. It's as quiet as a standard household dishwasher. Household quiet, but with the strength to provide healthier air in even the most demanding of environments.
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 See the advert on the facing page for further information. Our exclusive six stages of technology not only filter the air – we also sterilise it. We diminish everything that is in the air: bioaerosols, odours, gasses, disinfectants, particulates, moulds, viruses, bacteria and fungus. We also re-energise the air to combat fatigue and to give the air a ‘lighter’ feel. Headaches, fatigue, itchy eyes, dry skin, coughing, sneezing, and the need for inhalers are all ways polluted air can cause discomfort and inconvenience. We eliminate the causes of these problems. The Jade is designed with premium in mind, in its beautiful contemporary styling on the outside, its sophisticated technology on the inside, and its airflow performance throughout. Find out more or purchase your Jade unit at www.scaukandireland.com
52
CLH Digital
Cleaning, Hygiene and Infection Control
Issue 63
Amaryllis Cleaning Services It’s imperative that businesses within the hospitality industry are on their game. Given the current pandemic, quality clean is now a basic requirement necessary for the industry to function effectively, keeping both customers and employees safe.
Amaryllis Cleaning Services Would you like to entrust the chore of cleaning your business to professionals in order to save on time? Amaryllis Cleaning Services put the needs and requirements of our clients at the heart of everything we do.
Tel: 020 3722 6372 or 07306 888590 Email: nickymedley@gmail.com
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Amaryllis cleaning services has consistently been delivering to its clients, quality cleaning. Managing some of the most prestigious 5-star pubs and restaurant, Air B n B, hotels etc. Their portfolio management caters to extraordinary standards with meticulousness and attention to detail which cannot be faulted. The company and its staff has continuously gone beyond what’s required in delivery an exceptional service. Why choose Amaryllis cleaning? They have consistently catered to the hospitality industry, before the pandemic and will continue after such as “Their reputation is built on quality” The company makes their clients needs their priority. Amaryllis will assist businesses in the hospitality industry to maintain high standard, elevate those which are struggling at the moment through implementation of proactive viable cleaning
solutions and programs which are unique to their needs. Whilst the cleaning industry is now over run with companies offering the service, quality companies are hard to find. There is a difference with merely offering a service to meet the demand and catering to each company’s needs. Amaryllis cleaning services will improve the quality of your businesses and customer experience. They are a cleaning company of the highest standards which is reflected in their day-to-day operation, staff, policies, procedures and the service they provide. The company is multi-faceted. Offering day to day contractual and one-off cleaning services to hotels, Air B n B, Pubs, Restaurant, Bars, Clubs etc. So, whilst you plan for the future, pulling more customers through the door, selecting wine, ale, spirits for the coming events and seasons, opulently relaxing staycations, your loyal customers anticipates the next mouth-watering taste bud adventure, Amaryllis has already prepared you for tomorrow. Tel: 020 3722 6372 or 07306 888590 Email: nickymedley@gmail.com
Swiftclean - Air, Water and Fire Compliance In a post lockdown world, as well as food and COVID safety, it is essential to safeguard indoor air quality, water cleanliness and fire safety.
Airborne fat, oil and grease, released by cooking, accumulates in layers in your kitchen extract ductwork, hood and canopy, creating a potential fire risk. This grease must be removed regularly by expert technicians, in compliance with TR19® Grease, which is issued by BESA. A simple wet-film test tells us if a clean is due post lockdown. If you don’t comply with TR19 Grease®, and there is a fire, your insurance provider may refuse to pay out and you could be prosecuted for negligence.
Similarly, you must protect your water system’s cleanliness and protect it from legionella outbreaks by complying with L8, issued by the Legionella Control Association. If you had to shut down due to COVID, your water system should have been recommissioned and flushed through. If your risk assessment is out of date, you must get it updated. Again, you could be prosecuted for negligence if you haven’t complied. Your indoor air quality should also be safeguarded by complying with TR19®, the leading guidance on ventilation system hygiene, also issued by BESA. Clean ductwork means cleaner, healthier air. Visit www.swiftclean.co.uk
Design and Refit
Bridge Art At Bridge Art, we are art consultants, committed to quality, aesthetic excellence and client satisfaction.
Working in collaboration with designers, the hospitality industry and private collectors, we offer art advisory, develop concepts and customise art programs to meet
Issue 63
CLH Digital
53
individual project needs. Not only do we work with a selection of artists to provide bespoke pieces, we also offer in-house design, producing original artwork, picture editing and professional printing. We pride ourselves on our bespoke picture framing service and have an extensive knowledge on a variety of mouldings, mounts, glass and fittings. Our experienced framers will work with you to accommodate your vision and budget, recommending frame and mount designs based on your project.
Art consultants committed to quality, aesthetic excellence and client satisfaction
We provide the full package, all under one roof, from project-brief to installation. To see more of what we do, you can find us on Instagram at @bridgeart1, or visit our website, www.bridgeart.co.uk. If you have an upcoming project or want more information on what we do, do not hesitate to contact us on 01384 380585 or sales@bridgeart.co.uk
7 Things to Remember About Commercial Refrigeration Whether you’re unaware of proper commercial refrigeration protocol or you’ve picked up bad habits along the way, there are many foodservice businesses and staff that forget the basics when it comes to running, using and maintaining commercial refrigeration. Any commercial refrigeration is a major investment for a business and so it’s vital to make sure it is used correctly, not only to increase lifespan of equipment but also, critically, for food safety.
This isn’t just a gimmick to create extra work for staff but is vital for food safety and to minimise food waste. 5.DO observe basic food storage rules. Ideally cooked and raw foods should be stored in separate equipment to avoid cross contamination. 6.DO remember that commercial refrigeration requires more attention than a domestic fridge freezer. Vents, condensers and filter areas will attract dust & dirt which must be periodically removed to ensure effective and efficient operation. Regular cleaning and maintenance are vital to performance and to prevent possible breakdowns.
1.DO know what foods should be stored at what temperature. For general produce aim for around 2°C to 5°C. Fresh meat and fish should be stored between -2°C to +2°C while frozen foods should be stored at -18°C or 7.DO pay attention to the climate class allocated to lower. It’s no good just keeping food cold, it needs to be equipment. This denotes the maximum ambient temperastored at specific temperatures to delay the growth of bac- tures that a unit can work in effectively and efficiently and teria and preserve freshness. so dictates where it’s suitable for use. For example, a fridge with climate class 3 is designed for maximum ambient 2.DO monitor and record temperatures. This is good practice for any HACCP plan and also promotes best prac- conditions of 25°C, which lends itself to positioning in a standard storage room. Fridges with climate class 4 or 5 tice and additional food safety. are suitable for use in maximum ambient temperatures of 3.DO clearly label all foods detail30°C and 40°C respectively, therefore ing the contents, prep dates, use by can be situated in the working kitchen dates and the member of staff createnvironment where it tends to be hoting the label. Colour coded day labels ter. are great for at a glance assessment Tele - 01455 815200 of what needs to be used first. Email - sales@ffdgroup.co.uk 4.DO observe stock rotation and Web - www.fridgefreezerdirect.co.uk use the first in first out (FIFO) system. or www.247cateringsupplies.co.uk
We provide the full package, all under one roof, from project-brief to installation. Find us on Instagram at @bridgeart1 or visit www.bridgeart.co.uk If you have an upcoming project or want more information on what we do, do not hesitate to contact us on 01384 380585 or sales@bridgeart.co.uk
54
CLH Digital
Issue 63
Design and Refit
Welcome Your Customers Back With Traditional Pub Chairs
Now that customers are able to enjoy a pint or a pub lunch indoors again, the cosy and inviting atmosphere traditional pub furniture creates is once again a key factor when it comes to attracting customers through the doors. Comfortable seating is key for a night at the pub, which is why Trent Furniture supply a selection of traditional chairs designed for comfort, durability and style. The Straight Leg Mates Chair is a colonial style chair, available in three wood finishes with the option to upholster to match your interior
scheme. Alternatively, opt for the Straight Leg Captain’s Chair with its spindleback design and turned wooden legs, also available as a tall chair. For a traditional chair that is equally at home in a café, restaurant, bar or pub, Trent’s Boston Side Chair is a stylish and versatile choice with the option of adding hardwearing faux leather or fabric upholstery and teaming with the Tall Boston Bar Stool and Boston Armchair. To find out more about Trent Furniture’s fantastic range of traditional chairs, with prices starting from just £48.90 for the Straight Leg Mates Chair, please visit www.trentfurniture.co.uk or call 0116 2864 911.
Seating with Wider Appeal from ILF Chairs make your customers want to come back?
Hospitality has now got the Green light last to reopen outdoors from the 12th April. Will you be ready and able to cope with the rush? Will your Café, Restaurant, bar have the right outdoor ambience and comfort to stand out from the rest and
Never fear, ILF Ltd. have the solution with a comprehensive selection of outdoor chairs and tables in many finishes and colours which we are able to supply quickly from either our UK location or our European location. We have selections of seating in aluminium, resin, plastic, polycarbonate, teak and imitation rattan plus, there are also tables and barstools for exterior use. Whatever your outdoor furniture needs might be we at ILF are here to help. Why not contact us on 01293 783783 or send an email to:- terry.kirk@ilfchairs.com
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Design and Refit
Issue 63
CLH Digital
Flameless’ Unique Fragrance Diffusing Candles Flameless’ unique Fragrance Diffusing Candles use proprietary technology to give you the ambience and fragrance of real scented candles, slowly diffusing a natural fragrance made from essential oils, with the added benefits of safety and convenience. Simply use the Flameless remote control (included with each candle) to turn on your Flameless candles as you enter the room or control candles in high or difficult to access places, such as shelves or mantelpieces. The remote has a variable security timer that can be set for 4, 6, 8 or 10 hours so that your candles come on at the appointed hour and turn off after the set time. Flameless candles can safely go where real ones can’t, which makes them ideal for hotels, restaurants, bed & breakfasts, care homes and those places with young children, pets, the elderly and the
merely forgetful! Features Include: • Made in Real Ivory Wax • Exclusive Flameless technology creates a lifelike flame • Flameless diffusion system dispenses natural essential oil fragrances • Use with Flameless Fragrance Pods (sold separately) • 550 Hour Run Time • Includes Remote Control with variable security timer • Includes 2 x D Batteries • Height 21cm, Diameter 9.5cm Flameless Candle’s are exclusively distributed by Virtual Candles Ltd Email: simon@virtualcandles.co.uk Telephone: +44-1622-845-995 Web: www.virtualcandles.co.uk
CardsSafe Pays for Itself!
The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or trial a product or service. Staff can retain customers’ bank cards, store them securely in the CardsSafe unit while their customers enjoy the facilities. When they are ready to return the items or pay their bill, they hand back the key, and their card is returned by staff. CardsSafe is now used by over 5000 major brands in the UK. In the hospitality industries, Young’s pubs, Hilton Hotels, and many independent restaurants and bars. The system helps them to increase spend, prevent walkouts and fight credit card fraud. “Average spend is up and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers’ minds at rest.” Timothy, Bar Manager at Youngs. For bars and restaurants, the CardsSafe system also helps to eliminate walkouts. For businesses who retain
cards, the temptation for their customers is eliminated, saving the establishment hundreds of pounds per year. To increase spend, there is a solution. Phil Dixon, previous advisor to the BII, was adamant that “If you want to increase spend, you must retain cards.” A simple solution, and one that could be a quick and easy win. CardsSafe is affordable and pays for itself. Each unit, which contains ten card drawers, can be hired for just £9.99 per month. Each hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time. The question is, can you afford not to consider CardsSafe as a part of your business? “Turnover increased significantly after CardsSafe was installed, and the system easily pays for itself.” Siobhan, The Prodigal (Barracuda) Sign up to CardsSafe here https://cardssafe.com/account/create-account Or call 0845 500 1040
Southern Contracts is one of the UK’s leading suppliers of industrial laundry, catering and commercial cleaning equipment. We work for many hotels, restaurants, holiday parks, cruise lines, care homes, offshore platforms, marine companies and local authorities, the NHS, the MoD as well as schools and colleges. Founded in 1964 to initially supply and maintain commercial laundry equipment, we are still family run today and are proud to have become a global supplier of not only laundry equipment, but also professional kitchen appliances and commercial cleaning equipment, to well known independent and national clients. We pride ourselves on delivering the very best products and service to our customers. By stocking the leading products of commercial washing machines, industrial tumble dryers, cleaning and catering equipment, we are able to offer independent and unbiased advice to ensure your purchase precisely meets your requirement and budget; our expert team of technical staff are on hand to ensure your business is supported through every aspect of your purchase. From initial advice on current government standards (eg. infection control for commercial washing machines and meeting government legislation with regard to kitchen appliances) we understand the importance of minimal disruption to our clients and cover all aspects of installation to customer training and ongoing maintenance service and repair.
For more information regarding our services for : • Laundry equipment • Kitchen appliances • Commercial cleaning equipment
Contact us now on 03301 222888 www.southerncontracts.co.uk Follow us on : Facebook, Twitter, LinkedIn
55
56
CLH Digital
Issue 63
Design and Refit
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 con-
ditions. 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
Capricorn Contract Furnishings See the advert on page 3.
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 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
Sims - The First Port Of Call For Banquette Seating 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 fol-
lows 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
Design and Refit
Anything’s Possible with Saniflo 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 include grease traps and water salvage pumps.
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.
Issue 63
WHEN YOU THINK YOU CAN’T. SANIVITE ® + CAN.
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.
Saniflo’s sister company, Kinedo,
Simon Charles Auctioneers for you.
As one of Europe’s largest auction houses, and with over 70 years’ experience, we work with hospitality, manufacturing, leisure, and industry across the UK to bring quality new and used equipment to auction.
Join the 1000’s of businesses, large and small, who sell with Simon Charles Auctioneers every week, and connect your stock with our buyers. Whether your business is looking for an additional low-cost sales channel, or to increase revenue from surplus inventory, or simply looking to just free up warehouse space we can provide tailor made solutions
Having a re-fit or are-model? Then why not make money from the outgoing equipment? Give redundant commercial catering equipment a new lease of life and a new home by selling it through our auctions. We hold weekly online auctions and have a buyer base exceeding 280,000+ buyers. All our products sold quickly with 7-day payment terms. If you would like to know more, contact us now to speak with one of our specialist consultants at sales@simoncharles.com
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
OUT OF SIGHT, NOT OUT OF THE QUESTION. Where conventional plumbing fails, Sanivite®+ delivers the possibilities. With a powerful pump, four inlets and clever, compact dimensions, Sanivite®+ can connect to sinks and appliances from any concealed unit. So don’t dash your dreams of a kitchen island, make it a reality with Sanivite®+.
Anything’s possible. Visit saniflo.co.uk to see how.
CLH Digital
57
58
CLH Digital
Design and Refit
Issue 63
Luxury Wood Flooring For Any Interior turers worldwide, and the result is a superior portfolio of floor covering products. Environment and sustainability are in the heart of Havwoods which is why the products are sourced only from sustainably managed forests. Havwoods’ sophisticated showrooms offer an exclusive, personal wood flooring experience providing customers with a first-class consultation and an opportunity to see and touch the wood flooring options in large panels. Call us on 01524 737000 or visit www.havwoods.com/uk/bars-restaurants
Founded in 1975 Havwoods has become Britain’s foremost wood flooring company supplying architects, interior designers, and residential customers. Havwoods concentrates on engineered and solid wood flooring, cladding and joinery, as well as bespoke flooring solutions in all situations, in a wide variety of species and designs, and with every conceivable finish. Havwoods wood flooring can be found in the finest restaurants and hotels around the world, and their clients are offered a continuously evolving range of high-quality flooring designs creating spaces which are not just functional but beautiful. Havwoods selects only the very best products from the best manufac-
MST Auctioneers
MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods. We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA). For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks,
receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days. We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons. We also hold regular Auctions ”On Site” and "On Line" See the advert on page 52 for further details.
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Products and Services
Super Quick, Free Range, Super Easy Microsave and WINIA, A Perfect Match for Short Order Regeneration
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-of-the-art facility in Wiltshire and dispatched to customers in our fleet of refrigerated vehicles ensuring they arrive perfect and ready to use.
Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable. We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk
See the advert on page 17.
Get Ready for the British Summer with a New Uniform From Kylemark There’s no denying that the world of hospitality has changed in the last year. With alfresco dining becoming ‘the new norm’, businesses have had to change and adapt; and with this uniforms too. Fleeces, softshells and gilets are now becoming standard as the British summer is, as we well know, not always predictable.
Kylemark have been supplying the hospitality trade with branded uniforms for over 24 years attracting happy customers such as Tom Kerridge, Restaurant Associates, Brasserie Blanc and Mellors. We pride ourselves in a service that helps the customer find that unique look, special to their hotel, restaurant or pub.
We are now delighted to introduce the County Collection; a range of classic UK made cotton canvas aprons that have been paired with a selection of shirts, waistcoats, trousers and tops. Combine this with our in-house branding we can supply you with a uniform from it’s conception to manufacture to delivery, making sure of quality every step of the way. We offer free embroidery, set-up and delivery when you spend over £100.
For more information contact our sales team on 01292 618344 or visit www.kylemark.co.uk or see the advert on page 4.
The benefits of easy cleaning and large reductions in service costs of the Microsave microwave cavity liner are well known, but the advantages of this clever invention can sometimes be lost on smaller cavity microwaves, where the cooking capacity drops to less than ½ Gastronorm size with the Microsave inserted. This is not an issue when the Microsave is used in conjunction with the excellent range of commercial microwaves from WINIA. The extra-large cavity of the 1500W & 1850W range ( 370mm x 370mm x 198mm WxDxH )
means that with the Microsave protecting the cavity, these ovens can still accommodate a ½ Gsatronorm or two 1/3rd Gastronorm dishes. Perfect for fast turnaround, different item cooking and still only a matter of seconds to clean the oven at the end of service. Regale are so keen to ‘spread the word’ they are offering three free gastronorm dishes with every 1500w and 1850w oven, whilst stocks last. See the advert on page 30 or www.regale.co.uk microwaves@regale.co.uk 01329 285518
NINE ELMS No.18 - Quality Non-Alc For Lovers Of Good Food Award-winning NINE ELMS No.18 is a ruby velven – a new type of non-alcoholic drink, created in London, that has been specially designed to complement good food. Expertly crafted from the juice of four types of dark berry and aromatised with an intricate blend of 20 different botanical infusions and distillates, this intriguing non-alcoholic concoction is full of flavour and character. With juicy red & black fruits, uplifting herbaceous notes, warm earthy spice, gentle acidity and soft tannins, NINE ELMS No.18 is most enjoyable served with rich savoury dishes – try it with antipasti, charcuterie, chargrilled vegetables, roasted meats or cheese. A versatile serve, NINE ELMS No.18 is also the perfect ingredient for creating a range of sophisticated non-alcoholic cocktails. Try combining NINE ELMS No.18 with a good quality tonic, ice and a slice of
orange for a refreshing and stylish twist on this Summer's spritz trend. The striking 750ml bottle can be found on the menus of a growing range of London’s finest restaurants and bars, including Isaac McHale’s The Clove Club, The Frog by Adam Handling and Decimo at The Standard Hotel; a fantastic endorsement of this quality drink. Rapidly making a name for itself as the solution to “What to drink if you’re eating but not drinking?”, NINE ELMS No.18 is a truly inclusive drinking experience that brings people of all backgrounds and beliefs together, whether that’s over a meal, sitting at a bar or simply enjoyed al fresco this Summer. www.nineelmsdrinks.com sales@nineelmsdrinks.com
Products and Services
Issue 63
CLH Digital
59
Electronic Temperature Instruments Launches Industrial Non-Contact Temperature Thermometer
Electronic Temperature Instruments (ETI), the UK’s largest digital thermometer manufacturer and exporter of electronic thermometers and temperature probes, has launched the RayTemp® HSE IR industrial thermometer for all types of workplace non-contact temperature measurement. Utilising innovative infrared technology with an easy-to-read LCD display and three-button keypad, RayTemp HSE can analyse Hazard Analysis and Critical Control Point (HACCP) and play a key role in workplace infection control plans. By aiming at the target and pressing the measure button, RayTemp HSE displays the accurate temperature of any workplace surface.
Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations. Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!
Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth. Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com
Free Your Spirit with Mermaid Gin Mermaid’s relaunch in 2019 piqued the interest of many with its strikingly sculpted bottle, crafted entirely from plastic-free, recyclable and biodegradable materials. Since then, the Isle of Wight Distillery team have been busy, launching Mermaid Pink Gin in the summer of 2019 – a blend of their signature spirit with fresh strawberries grown on the island – followed by Mermaid Salt Vodka in September 2020, with its subtle savoury notes proving a favourite amongst bartenders and mixologists. All Mermaid spirits are island-inspired, using ethically sourced and local, wild-foraged ingredients, with fragrant rock samphire giving Mermaid Gin its signature ‘hint of sea air’. For the perfect serve, Mermaid Gin is complemented by Fever-Tree Refreshingly Light Tonic, a slice or two of cucumber and just a few juniper berries to create an ocean breeze in a glass. Having gained plastic-free and Net Zero accreditations, the team also works closely with its charitable partners, the Hampshire and Isle of Wight Wildlife Trust. The Mermaid crew has committed to supporting the restoration and protection of the Solent strait’s internationally important seagrass meadows. As part of the
‘#WilderSolent’ initiative run by Hampshire & Isle of Wight Wildlife Trust, the Distillery team are now ‘marine champions’, monitoring and protecting the meadows in the Solent and acting as ambassadors for seagrass. At the Isle of Wight Distillery, home of Mermaid Gin, talented local artist Sienna Anderson has been refreshing The Mermaid Bar. Step inside this seemingly unassuming local pub and you will find a busy hive of activity where all Mermaid spirits are produced. Visitors are invited to relax, watch the stills in action, sample the range of island-inspired spirits and enjoy a Mermaid & Tonic on the terrace, overlooking the picturesque Nettlestone valley. To get in contact with the team for information on stocking Mermaid, as well as point of sale support and perfect serves, call 01983 613653 or email Kevin Travers, Business Development Manager at kevin@isleofwightdistillery.com To find out more about Mermaid and the distillery’s spirit ranges, head to www.isleofwightdistillery.com or check out their social media profiles @mermaidgin and @isleofwightdistillery or see advert on the facing page.
For lovers of speciality coffee, the updated WE8 automatic coffee machine is now even more perfect. The WE8 now prepares twelve different specialities at the touch of a button. It now offers macchiato, espresso doppio, special coffees and hot water for green tea at the touch of a button. The new fine foam frother is made from the highest quality materials and has a stunning look and feel. Specially designed for the preparation of speciality coffees with milk foam, it makes cappuccino and other beverages with the very best fine textured foam every time. Recommended maximum daily output 40 cups per day. The GIGA X3c / X3 G2 allows JURA to impressively
demonstrate Swiss innovation and professionalism down to the very last detail. Anywhere where a capacity of up to 150 cups is the order of business, the machine impresses users with its quality, functionality and reliability. Coupled with top performance in every respect, this results in a high tech automatic coffee machine that is ideally tailored to the requirements of hotel breakfasts, restaurants, bars and seminar / conference venues. Recommended maximum daily output 150 cups per day. Visit uk.jura.com or email sales.uk@jura.com for further information or see the advert on page 5.
JURA - Speciality Coffee
Infrared thermometers can take surface temperatures at a distance, providing accurate temperatures without having to touch the object being measured. The RayTemp HSE incorporates a 1:1 optic ratio (target distance ratio) and a fixed emissivity of 0.95, making it more than suitable for a wide range of applications. Furthermore, each RayTemp HSE is housed in a robust
ABS case that contains Biomaster Antimicrobial Technology, maintaining hygienic values by reducing bacterial growth. The RayTemp can also measure forehead temperature. In this mode, the multi-colour display show’s readings in two seconds, implementing a traffic light system that specifies an individual's general wellness. Green for a healthy temperature and yellow or red indicating whether the person being tested may have a fever. RayTemp HSE can operate within cold or hot environments without issues so long as a quick and easy step is introduced. By allowing the instrument to acclimatise for no more than 30 minutes, this will improve readings and maintain accurate two second results. For more information on RayTemp HSE please visit: https://thermometer.co.uk/infraredthermometers/1373-raytemp-hse-ir-thermometer.html See the advert on page 4.
Celebration Packaging Introduces New Range of Reusable, Microwavable Hinged-Lid Food Containers In response to customer demand, Celebration Packaging is pleased to announce that is now able to offer customised reusable, microwavable hinged-lid food containers for back of house / kitchen food prep applications. The reusable containers are made from virgin polypropylene (PP) and can be sent for recycling.
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.
The new products are made from high-clarity virgin PP, which allows users to easily identify contents, speeding up meal preparation and avoiding service errors. The packaging is easy to use, as it is delivered nested and stackable, enabling speed of service, and features easy opening lid tabs and a hinged lid.
This new food-grade PP hinged-lid container range delivers on all three priorities as it significantly reduces the amount of plastic used in busy kitchens, can be 100% recycled at the end of its life, and is reusable.
Perfect for portion control, both the rectangular and round containers have 200ml capacity, and a 400ml (deep) round container will soon be available. Custom shapes and sizes are also available, and the containers
Further increasing the versatility of the new PP microwavable and reusable range, filled containers can also be placed in a freezer if required. For more information, visit https://bit.ly/3soolAH
Putting reuse at the front of ‘reduce; recycle; reuse’
The Benefits of Custom Gift Vouchers for Your Business This Summer
Vouchers have been a successful lifeline for lots of hospitality businesses during the recent pandemic, providing additional financial support whilst being told to remain closed. They are expected to remain strong as businesses can now re-open and people are looking to spend their money on gifts and days out with their loved ones. People love to give and receive gift vouchers as gifts, and an attractive gift voucher design can act as a highly effective branding tool. Gift vouchers are a targeted form of marketing, and the receiver is almost certainly always motivated to use them. They tend to guarantee at least one visit and making a good impression when they do means you could end up with a brand-new repeat customer! There are many ways you can
keep track of your gift vouchers, whether that be manually or with a fully automated system. Vouchers are versatile and each one will come with an alphanumeric code to prove its individuality. Moreover, according to Reward-It, 72% of people spend 20% more than the original value of their gift cards. This means whilst you are getting improved up-front cash flow, you will most likely get further revenue when the customer redeems their voucher. Customised gift vouchers are increasingly boasting positive benefits to retailers beyond the price of purchase and redemption. Get yours today. For further information visit www.securevouchers.co.uk or see the advert on page 9.
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. 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.
60
CLH Digital
Property and Professional
Issue 63
Help Is At Hand For Businesses Weekly Figures Analysis & Reporting Devastated By The Covid–19 Virus In 2020 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.
To advertise in www.guysimmonds.co.uk
LEADING NATIONAL LICENSED PROPERTY AGENTS
ATTENTION VENDORS LOOKING TO SELL OR LEASE?
Guy Simmonds have purchasers URGENTLY seeking Freehold and Leasehold licensed property.
• NO SALE - NO COMMISSION • FREE DISCREET VALUATION
Email: sales@guysimmonds.co.uk
call our sales team on
01202 552333
or email sales@ clhnews.co.uk
The Government is backing a new lending scheme that is aimed at getting funds out to struggling businesses that have seen profits impacted by coronavirus and whilst hotels, restaurants and public houses along with B&B’s and other hospitality businesses all struggled through the lockdowns we are pleased to let you know help is at hand. Loans will be based upon 2018 & 2019 accounts, as opposed to last year’s figures.
Repayments will be anything up to a 25 year profile, meaning repayments will be low and give the best chance for business recovery. Loans will normally be secured against the freehold, or long leasehold value, but can be used for any purpose including refinance, debt consolidation, providing additional working capital and even purchasing of another busi-
ness.
Professional brokers, Global, have 31 years’ experience in introducing business owners to helpful and competitively priced banks, often not on the High St. but based in The City, with regional offices and a fresh modern way of working and providing business loans nationally. Global will help you with the funding options and chat to the lenders to obtain the best terms before presenting them too you. Once you choose a loan option, Global will work to obtain an approval from the lender prior to any business valuation, so you know the bank is supportive and wants to take the process forward towards a loan pay out. See their advert on this page and email them basic details of your requirements to see what may be on offer to you.
The Owl & The Pussycat, Teignmouth for Sale Award winning Licensed & Leisure Commercial Estate Agents Bettesworths are pleased to be marketing a wonderful catering opportunity in the soughtafter town of Teignmouth, South Devon. Not only is this property located in a beautiful part of the country but is being offered on a 999 year lease, a rare commodity these days. The Owl & The Pussycat Restaurant is located by the junction of Fore Street and Bank Street in the heart of Teignmouth. Its central location is ideal for access to both the ‘Back Beach’ area of Teignmouth and the Seafront & Den. The lock up premises forms part of a Grade II Listed, three storey building, with elegant
proportions and feature bay windows with white washed elevations fronting the paved Teign Street. This beautifully refurbished restaurant with focal bar seats up to 60 internally and benefits from a trade 'courtyard' to the rear with a sunny aspect seating 30+. The premises also has a pavement licence for seating to the front of the restaurant. The commercial kitchen facilities are first class and include ancillary storage and wash up areas. A viewing is a must to fully appreciate the high standards of this restaurant. The premises is being sold at an asking price of £210,000. For further information please contact Genevieve Stringer on 01803 212021 or email: genevieve@bettesworths.co.uk
Spring into Action with Guy Simmonds!... and Prepare for a Good 2021 British Summer! By Stephen Taylor, Managing Director, Guy Simmonds (www.guysimmonds.co.uk) After an extremely long winter, where we have endured another lethal wave of Covid19 and high prevalence, resulting in a full lockdown for the country, the hospitality industry and our beleaguered publicans - how does this Spring re-opening and forthcoming Summer trade bode for the licensed trade? Our last property update documented how the licensed property market was extremely challenging and naturally affected by the pandemic. However, whilst the market, values, profitability and volume of licensed business sales was obviously reduced, at Guy Simmonds we are pleased to have a healthy pipeline of both freehold and leasehold businesses under offer, following a relatively good number of completions taking place over the winter 2020/2021 period. Sale prices for leases and freeholds at Guy Simmonds are covering a broad spectrum, ranging from around £10,000 to circa £1.5 million. We have many further completions throughout the country scheduled for this Spring and Summer 2021. Indeed we are experiencing a shortage of freehold and leasehold businesses to replace recent sales. We have prospective cash purchasers actively and urgently seeking freehold and leasehold pubs and licensed property/businesses nationally to buy now, and they are extremely optimistic of being able to achieve a good trading level this 2021 summer and thereafter. We also offer our specialist expertise whereby we advise retiring freehold owners upon the option of retaining their freehold premises and creating a new free-of-tie lease lease, for their annual income. We advise upon achievable, sustainable rent and terms, (crucial during covid19 prevalence) and find a suitable lessee and have provided this expertise and resulting success for over 30 years. We have purchasers looking to buy due to deciding upon a change of lifestyle, or as a result of being made redundant from other sectors or corporate positions. We also have professional purchasers looking to buy freeholds at sensible figures for investment or/and instructing us to find them a suitable lessee for long
term rental income. Of course values have been affected due to the pandemic, due to the reluctance of banks to lend and since the level of profitability has been severely impacted, often reducing the goodwill element of a business which a purchaser is prepared to pay. Nevertheless, providing a vendor is savvy and realistic, in line with market conditions, sales are still taking place at Guy Simmonds. Freeholds are still hugely popular and finding professional and private buyers, especially since the freehold ‘bricks and mortar’ element of a going concern business always has an intrinsic value. Also a freehold has current/future value for potential ‘change of use’ to residential, which is of course a very buoyant sector at present. We now have to assume Covid19 is endemic, and we will have to learn to live and cope with it in our personal and business lives for the foreseeable future and to plan/react accordingly. Consequently, uncertainty will of course continue to prevail in these unprecedented times, with current and probably future variants of concern, potentially undermining our hugely (thus far) impressive vaccine roll out. However, and with our ‘glass of real ale half full’, we can hopefully look optimistically forward to another summer and thereafter of very good trade in the hospitality industry, with our great resilient operators and publicans again achieving excellent gross profits. This late Spring and Summer should also see our industry hugely benefit from the ‘holiday staycations’ and people who instead of taking holidays abroad, elect to stay in the UK to visit and spend their ‘pent up’ accumulated winter savings in our hugely appealing pubs and restaurants. For those publicans and freehold owners thinking of selling at this possibly optimum time or in the future, please email with your preferred contact details and best telephone number to: sales@guysimmonds.co.uk. We will then contact you in confidence and with no obligation, to discuss values, your exit strategy and crucially offer honest and realistic advice for you, during these challenging times.
Property and Professional
Capify - We’re Here To Support You For over 13 years, Capify has worked closely with the hospitality sector, providing them with much-needed funding when some of the more traditional routes for financing have been closed to them. Now is no different as we have a £50m fund to help your business recover as the economy begins to open up again.
• purchasing new catering equipment Capify's lending criteria will consider the challenges of the past year for each business. Our flexibility means we will try and look beyond your credit history when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth.
To find out more click here - https://bit.ly/3gVeFeO - or call us on 0800 151 0980 to speak to one of our specialist finance sale team.
• hiring additional staff
For Sale: Well Established Coastal Town Fish and Chip Shop Offering Owner’s Accommodation
The premises briefly comprise:Customer Servery and Seating Area, Preparation Kitchen, Purpose Equipped Wet Room/Chip Preparation Room, Refrigeration Room and Store Areas, Al Fresco Seating for 16 customers to the front of the property. Self-Contained 2 Double Bedroom Owner’s Accommodation on the upper floors with Sitting Room, Fully Fitted Kitchen and Family Bathroom.
61
For those businesses not yet open, you can register your interest in the fund today.
• managing short-term cash flow issues • purchasing extra food and drink • making your premises Covid safe
The well presented premises also offer potential for incoming operators to develop the style of trade to suit their own requirements, should they wish.
CLH Digital
If you'd like to find out how much finance you qualify for to help you continue your post-Covid recovery, click here - https://bit.ly/3aLzPsg. You'll be taken to Capify's website, where you can get a no-obligation quote within minutes. You'll also be able to find out more information about the business loan and the unique and straightforward repayments.
A Capify business loan is easy to apply for and can be approved and paid out in as little as 24 hours. Our business loan's flexibility means that you can use it for any business purpose, such as;
Stonesmith are delighted to be marketing the sale of this well established and profitable coastal town fish and chip shop. Presented to an extremely high standard throughout and offering a lucrative takeaway business combined with impressive self-contained 2 Double Bedroom Owner’s Accommodation.
Issue 63
Market Plaice Fish Bar is an extremely well-regarded business which has been the subject of continuous investment and improvement by our clients during their 17 years of ownership. The business offers a range of traditional fish and chips along with burgers, pies, sides, condiments and hot and cold drinks. All food is freshly prepared to order. The business has an excellent reputation ensuring impressive regular and repeat trade year-round. The business is offered for sale due to retirement and a viewing appointment is essential in order to fully appreciate the high standards inherent throughout all aspects of the business and property. The freehold business is on the market for an asking price of £345,000. Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.
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 page 13 or visit www.phoenixsrs.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising T H E W E S T C O U N T RY S P E C I A L I S T S
PAIGNTON, DEVON
PRICE: £39,950
D! UCE RED
PRICE: £20,000
• Established Café Business in Excellent Location • Lock-up Unit Situated on Paignton’s ‘Golden Mile’ • Internal Seating for 30, Covered External Seating for 8 • Strong Local Customer Base with Seasonal Boost • Successful Business Ideal for Owner Operators
LEASEHOLD
REF: 3648
PRICE: £210,000
TORQUAY, DEVON
• Versatile Catering Premises in Excellent Location • Well Equipped Commercial Kitchen & Seating for 40+ • Smart Interior Suitable for a Variety of Catering Uses • Successfully Operating as an Italian Restaurant, Evenings Only • Reduced to Facilitate a Quick Sale
LEASEHOLD
W! NE
REF: 3250
W! NE
PRICE: £150,000
LONG LEASEHOLD
REF: 4025
• Well Established and Successful Restaurant • 32 Cover Dining Area on First Floor with Harbour & Estuary Views • 3/4 Bedroom Apartment – Could be Used for Holiday Letting/Staff/Owners • Highly Profitable Business, Ideal for ‘Owner Operator’ Couple • Must be Seen to be Appreciated – Retirement Sale
DARTMOUTH, DEVON
LEASEHOLD
REF: 4008
TORRINGTON, DEVON
PRICE: OFFERS OVER £600,000 FREEHOLD REF: 3971
W! NE
TEIGNMOUTH, DEVON
• 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
COMBE FLOREY, SOMERSET
• Stunning Grade II Listed Thatched Country Inn • Completely Rebuilt & Refurbished in 2017/18 • Very Successful Business with Far Reaching Catchment Area • Extensive Trading Areas Inside and Out • Viewing Essential
• Stunning Ground Floor Lock Up Restaurant • Elegant & Informal Fine Dining Restaurant Beautifully Refurbished in 2018 • Total Internal Covers up to 60, Total External Covers 30+ • Fully Equipped Commercial Kitchen and Ancillary Spaces • Turnkey Operation Held on a 999 Year Lease
PRICE: NIL INGOING - LEASEHOLD
EAST DEVON COAST
CORNISH COASTAL TOWN
SOMERSET VILLAGE
Attractive and Successful Coffee Shop & Lifestyle Boutique Business Prime Trading Position Extremely Well Presented and Profitable Business Opportunity 2 Coffee Lounges & Retail Areas (39), Courtyard Garden (20)
Well Established And Profitable Fish & Chip Takeaway Impressive Self-Contained 2 Bedroom Owners Accommodation Benefits From Considerable Investment & Expenditure Retirement Sale After 17 Years Ownership
Impressive and Beautifully Restored 17th Century Character Inn & Restaurant 8 High Quality Letting Bedrooms Bar, Dining Room & Snug Areas (54+) Patio Trade Terrace & Customer Car Parking Owner's Private Apartment & Additional Land
LH £85,000
2127
FH £345,000
2126
FH £465,000
4804
DORSET COAST
SOUTH DEVON COAST
EAST DEVON COAST
Free Of Tie Dorset Pub With Wet Sales Only Situated In Sought After Coastal Town Extensive Open Plan Trade Areas (70+) 2 Double Bedroom Private Accommodation Customer Car Park (30), Trade Gardens (90+)
Exceptional Waterfront Licensed Café & Restaurant Impressive & Stunning Trading Location Main Café & Restaurant Seating 60+ Located In A Popular & Highly Sought-After Town
Quality Coffee House & Restaurant Occupying a Prime Trading Position Presented in Excellent Order Throughout 2/3 Bedroom Owners' Apartment & Private Parking Main Cafe (40) & Al Fresco Seating (8)
LH £60,000
4805
LH £75,000
2117
LH £85,000
2125
REF: 3803
TORQUAY, DEVON
• Former Wildlife/Tourist Attraction in a World Class Location • Comprising Outdoor Landscaped Area of Approx: 4,600m2 (50,000 sq ft) • Large Restaurant, Retail, Plant Stores & Ancillary Areas • Scope for an Enormous Range of Possible Future Uses • Interest Invited from Serious Potential Occupiers for Proposed Uses/Development of this Unique Site by 16th July 2021
SERIOUS EXPRESSIONS OF INTEREST INVITED REF: 4031
DEVON VILLAGE
SOMERSET VILLAGE
DEVON/CORNWALL BORDERS
Country Village Destination Inn
Car Park (50) Patio & Beer Garden (50+)
Substantial Former Farmhouse Refurbished To A High Standard Flexible Business & Home Opportunity Offering 6 Individual Bedrooms Sauna, Hot Tub, Gardens & Private Parking
Immaculate Detached Village Guest House 5 Quality Ensuite Letting Bedrooms Superior 2 Bedroom Owner’s Accommodation Commercial Kitchens, Car Park & Gardens Profitable Lifestyle B & B Business
FH £495,000
FH £549,950
Set in Around 0.6 Acres Bar Areas (32+), Dining Room (43) 4 En-Suite Letting Rooms, 3 Bed Private
4758
THINKING OF SELLING? CALL FOR A FREE VALUATION
6009
FH £650,000
6004
01392 201262 www.stonesmith.co.uk