Issue 89
Chancellor’s Support Package “Too Late and Not Enough” www.CLHNews.co.uk
While some sectors of the hospitality industry have welcomed the Chancellor’s £1bn support package, others have dismissed it as “borders on insulting” amounting to “far too little”. Chancellor Rishi Sunak announced earlier this week an additional £1bn in financial support for the hospitality and leisure sectors, with every business able to claim a cash grant of £6,000 to help them survive the winter. (See page 6 for full details.)
CLHNews
CLHNews
At what is often the most profitable time of year, many pubs and restaurants have seen cancellations and reduced footfall as people have responded to the rise in cases ahead of Christmas, with Hospitality UK reporting that many businesses have lost 40-60% of their December trade, often their most profitable month. Around 200,000 businesses will be eligible for business grants which will be administered by local authorities and will be available in the coming weeks.
(CONTINUED ON PAGE 3...)
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CLH Digital
Issue 89
Editor's Viewpoint
Welcome to the latest issue of CLH DIGITAL Firstly I would like to take this opportunity to wish you all a very Merry Christmas from all the team here at CLH NEWS. Not a great deal of reasons to cheer, of course. The sector has been left in utter disarray thanks to indecision and crisis management.
EDITOR
Peter Adams
Indecision as the farce dragged on day after day with a “will we-won’t we” lockdown. This constant drip feeding of potential lockdowns and restrictions from mainstream media shattered public confidence in, not only a general way of life, but also he hospitality sector at what should have been its busiest time of the year.
According to reports two studies have revealed that the Omicron variant is mild. We were told this weeks ago when it first surfaced by the South African doctor who discovered the variant. As stated last week she was astounded at how we here in the UK had overreacted. Now in what should be the busiest week of the year operators of seen cancellation after cancellation. The Chancellor's support package is, as a lot of operators say, too little too late. To be perfectly frank, when I had my restaurant back in the late 80s and early 90s, Christmas and New Year takings saw me through the “dead zone” that was JanuaryFebruary (with the exception of Valentine’s night). Every businessperson in the sector knows the festive and New Year season “stokes of the boilers” for the quiet period post-Christmas. Without that vital cash flow operators are going to find the first part of 2022 very difficult indeed. Looking back I think I would have found it impossible; I simply would not have survived. Having been involved in the running of small businesses almost all my working life I have come to the conclusion that other parts of society and our “ruling class” have no idea of what it is like to stare into the abyss and possibly lose everything. To see a business that you really toiled blood sweat and tears over suffer and possibly disappear through no fault of your own! That is what many operators now face, and the Chancellor’s support package should only have been the first step and part of a wider support package to last well into 2022. For me this is the most disappointing part of the government's handling of the crisis. There has been no long-term plan, no offers of support other than “made in the
moment” offers, presumably to head off public anger.
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The sensible thing would have been to have offered furlough or part furlough to support staff whose hours will have been reduced or will have been laid off, and once again we are seeing calls to extend VAT.
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The latter, as previously stated, really is a “nobrainer” and I think the Chancellor will have to address this call sooner or later. It is a missed opportunity to create a long-term solution out of this mess.
www.CLHNews.co.uk @CLHNews CLHNews
EDITOR Peter Adams
I very much hope that 2022 will bring an end to this lockdown nonsense. One of the things I like to do is “read the room”. That is, monitor the internet, mainstream media, social media and see what the public mood is. Particularly when you read comments on newspaper websites, I always look at what is the public reaction to this article?
David Bartlett Guy Stephenson
I think it’s becoming increasingly clear that British public have had enough of these adhoc lockdowns which are disrupting our lives.
PRODUCTION & DESIGN
I hope that mood continues well into 2022! When furlough ended in October, we saw that the sector was bouncing back quite confidently, and despite these setbacks I think it will again. The hospitality and licensed on trade is nothing if not resilient, and that which doesn’t destroy us makes us stronger. So once again, very best wishes for Christmas and we would like to take this opportunity to thank all our readers, contributors and advertisers who have supported us this past year and we in turn hope that we have done our bit by keeping you up-to-date with news and views, tips, guidance and best practice!
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Matthew Noades
PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby
Once again I would ask the favour - we are trying to maximise our advertisers reach as much as possible, without them would not be possible to run CLH NEWS, so please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at www.catererlicensee.com
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Issue 89
CLH Digital
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Chancellors Support Package “Too Late and Not Enough” (CONTINUED FROM FRONT COVER)
“SIMPLY NOT ENOUGH”
Announcing the support package, Prime Minister, Boris Johnson said: "With the surge in Omicron cases, people are rightly exercising more caution as they go about their lives, which is impacting our hospitality, leisure and cultural sectors at what is typically the busiest time of the year.
Manchester night-time economy Czar Sasha Lord said: “Support package being announced today. it’s pathetic. Won’t even touch the sides or save jobs. We all need to continue to ramp up the pressure.
"That’s why we’re taking immediate action to help with an extra £1 billion in grants to these industries and reintroducing our Statutory Sick Pay Rebate Scheme. "I urge people across the country to please get boosted now to secure vital protection for yourselves, your loved ones and your communities." Chancellor of the Exchequer, Rishi Sunak said: "We recognise that the spread of the Omicron variant means businesses in the hospitality and leisure sectors are facing huge uncertainty, at a crucial time. "So we’re stepping in with £1 billion of support, including a new grant scheme, the reintroduction of the Statutory Sick Pay Rebate Scheme and further funding released through the Culture Recovery Fund. "Ultimately the best thing we can do to support businesses is to get the virus under control, so I urge everyone to Get Boosted Now." To support other businesses impacted by Omicron – such as those who supply the hospitality and leisure sectors – the government is also giving a more than £100 million boost to the Additional Restrictions Grant (ARG) fund for local authorities in England. UKHospitality CEO Kate Nicholls said the association welcomed the announcement: “This is a generous package building on existing hospitality support measures to provide an immediate emergency cash injection for those businesses who, through no fault of their own, have seen their most valuable trading period annihilated. “It will help to secure jobs and business viability in the short term, particularly among small businesses in the sector, and we particularly welcome the boost to funds for the supply chain and event and business catering companies so badly affected by the reintroduction of work from home guidelines." However, operators are taken to social media to express their anger at what they see as “a sticking plaster solution”
He added : “The chancellor has been sitting on this plan for days now, and it is nowhere near enough to save the industry. Now the help has been outlined, it is simply not enough. How can businesses that expected to take up to 30 per cent of their annual revenues during December survive on £6,000 grants? “Businesses are going to close. Irreversible damage has already been done and unless the package is immediately revised to provide adequate support, we are going to see more businesses close their doors for good. We cannot afford for the government to turn their backs on us again.” Martin Williams, chief executive of Gaucho and M Restaurants said “This support is too little too late and will only act as a sticking plaster on major challenges for the sector” “What small and large business alike need right now is a 2022 strategy that sees the extension of 75% business rates relief and the introduction of a permanent 12.5% VAT rate.”
“SHOCKINGLY INADEQUATE” Des Gunewardena, chief executive of D&D London, added: “The chancellor’s announcement of £6,000 per site for businesses like ours is wholly and shockingly inadequate. Many of our larger restaurants in central London each lost £100,000 revenue from cancellations last week. Unlike in the US and France, where restaurant companies have been fully financially supported through lockdowns, the UK government continues to fail to do that.” Michael Kill, chief executive of the Night-time Industries Association, expressed his disappointment at the newly announced support for the culture sector. “Businesses are failing, people are losing their livelihoods and the industry is crippled. Mixed messaging, coupled with additional restrictions, have had a catastrophic impact on our sector over the last two weeks,” he said. “At this critical point, we need strong leadership and a clear pathway from government with a long-term strategy for new COVID variants. The open/close strategy is crucifying businesses. “Every pound of help is much needed. But this package is far too little and borders on insulting.”
REDUCTION IN VAT Chris Maloney, partner and hospitality and leisure sector expert at accountancy firm, Menzies LLP, said: “The fund made available by the Government to struggling hospitality
and leisure businesses is unlikely to be particularly welcomed, as it barely scratching the surface of what’s needed to support the sector at a critical time.” “At what should be one of the most profitable periods of the year, business owners are facing cancellations, empty venues and ongoing uncertainty about future restrictions. As such, the Government must go further to support hospitality businesses that are likely to be teetering on the brink of insolvency. For example, they could have opted to freeze business rates until the end of March, as well as further reducing VAT. “To help survival during the winter months, it’s more important than ever for struggling business owners to focus in on cashflow. However, they also need to be able to look at their business in an unemotional way and know when the time’s come to seek expert support.” Adam Parton, partner at accountancy firm MHA, says the sector needs a reduction in VAT and a return of furlough as well as grants for the selfemployed: "The support package announced yesterday doesn't go far enough. Unlike government support in the earlier phases of COVID-19 we aren't seeing the much-needed reduction in VAT (which should go back down to 5%) or furlough support for businesses and employees and grants for the self-employed. Without these measures, which proved effective last time, the sector will struggle. "It could be that yesterday's initiative is only the first part of a new wave of support by the government. This will be what the sector is hoping for. Alternatively, yesterday's measures might just be there to balance out the 'bad news' as more restrictions are introduced, with no intention of building on them in the coming months. "If there are more measures on the way the Chancellor needs to hurry up. In the next couple of weeks and in 2022 cash flow will be a major concern as many venues are now seeing a more than 50% cancellation in their bookings. This could prove a devastating and costly blow for businesses in terms of employee wage commitment in addition to wasted food stocks."
NEW FURLOUGH SCHEME The Trades Union Congress (TUC) called for a new targeted furlough scheme as ministers consider bringing in new restrictions. “Already this lockdown by stealth is closing pubs, restaurants and arts – and risking jobs and livelihoods,” said TUC general secretary Frances O’Grady. “Every day we are hearing from workers whose shifts are cancelled and even some workers who are being sent home without pay. “Workers need help now to pay their bills. Any new restrictions that reduce demand or force businesses to shut must come with help to pay wages.”
Uk Hospitality Remains Vulnerable as Omicron Dismantles Christmas Plans 4
CLH Digital
Issue 89
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)
The Omicron variant of Covid-19 (SARS-CoV-2) virus has forcefully bulldozed the Christmas plans for almost all the enterprises operating within the hospitality industry as sharp resurgence of infections linked to the new, as well as previously existing variants has compelled the government to reintroduce reciprocatory measures, the mask mandates, alongside a slew of precautionary restrictions that are expected to help curb the rising rate of cases. As per the official data released by the government, more than 615,000 Covid cases have been confirmed in the last seven days to 21 December, with the hospital admissions rising to nearly 6,100. This has been the third time in the present calendar year when the Covid activity has seemingly overturned the collective response of healthcare authorities as they progress ahead with the predefined target of inoculation. The Omicron variant’s ability to repeal the maximum possible protection obtained from two jabs of Covid-19 has been a major reason of worry as people secured with two and three doses of vaccines are increasingly testing positive, at a time when cases linked to the Delta variant and other mutated strains continues to increase. Higher number of cases effectively translates into higher number of hospital admissions, as well as the number of fatal cases. The government’s move to reimpose a set of restrictions in the upcoming weeks is quite justifiable as prohibiting large gatherings, introducing mini lockdowns, limiting the number of visitors at sports venues, consumer facing settings, restaurants, pubs, bars, beer gardens and live events, along with restricting the frequency
of domestic, as well as international travel are some of the only measures that have proven fruitful in bringing down the rate of infections. At the beginning of this quarter, almost every other enterprise in the hospitality space prepared extensively to cater to larger audiences during the Christmas festivities and year-ender breaks. In the anticipation of increased footfalls and the subsequently higher spending, businesses were quite hopeful that Christmas of 2021 can bring a partial cheer, effectively taking the commercial scale closer to the pre-pandemic level. Shockingly, the situation has upended entirely following the widespread arrival of the Omicron variant across the European region with the nations announcing lockdowns and stern restrictions to contain the spread of the virus. The boiling rate of infections in the UK has materially dismantled the elementary preparations of businesses as they will be mandated to either operate in a curtailed manner or shut their entire line of operations to adhere to the pandemic restrictions and the new Covid mandates set to be announced after the Boxing Day holiday. Meanwhile, the Chancellor of the Exchequer Rishi Sunak has announced one-off grants of up to £6,000 for the businesses functioning under the hospitality and leisure sectors in England. The move has been duly welcomed by the UKHospitality, however, the delayed response from the government has been criticised by some sections as they feel the monetary support should be made available to the businesses within a week after the World Health Organisation (WHO) specifically warned of severe consequences post detection of Omicron variant. Given the volatility across the businesses and evolving course of pandemic with the cases linked to the Omicron variant rising rapidly, the services sector enterprises, mainly the ones operating in hospitality and leisure industry are likely to encounter the maximum adversities of fresh lockdowns and reintroduction of pandemic restrictions. The maximum number of these businesses continue to operate with heavy debt burden, the new counterprotective measures, compelling them to reduce the level of operations, will further deteriorate the operative scale, functionally increasing the time of complete recovery.
Greene King Teams Raise More for Macmillan Cancer Support in 2021 than Any Other Year – Despite Lockdown has gone above and beyond this year to raise this incredible amount. Not only has it been a phenomenally challenging year to run a pub through a variety of restrictions and challenges, but to then go out in addition to doing the day job and put on charitable events and undertake epic challenges truly is inspiring.
Greene King teams have smashed their annual fundraising record for charity partner Macmillan Cancer Support – despite spending a significant portion of 2021 in lockdown. More than £2m has been raised by team members across Greene King’s c1,600 managed pubs, its breweries in Bury St Edmunds and Dunbar and support centre teams, making Greene King the charity’s top fundraising corporate partner this year.
“It reminds you what an important role pubs play in communities and highlights how closing pubs has repercussions not just on the businesses and customers but the wider causes and communities they support as well.”
The record follows news that earlier this year Greene King passed the £10m milestone of money raised for Macmillan since the partnership began in 2012.
Lynda Thomas, Chief Executive at Macmillan Cancer Support, said: “Greene King employees and customers continue to amaze us with their fundraising efforts.
Fundraising for the charity has accelerated in recent years with £1m raised in the first two years of the partnership, before going on to pass £3m raised in 2017, £5m in 2019 and then more than doubling that amount in less than three years. The money raised by Greene King will help Macmillan continue to provide vital support for those living with cancer. Latest figures from PubAid estimate that pubs raise around £100m annually for charities across the UK, showcasing the importance and value they bring to communities by supporting good causes.
Greene King CEO Nick Mackenzie said: “It’s hard to put into words just how proud I am of every member of the Greene King team who
“We are extremely grateful for their continued support and for raising such a phenomenal amount in an especially challenging year. At Macmillan we rely almost entirely on donations from the public and passionate corporate partners like Greene King. Without this generosity we simply wouldn’t be able to fund the Macmillan professionals and services that support people with cancer in communities across the UK when they need it the most. Thank you”.
UKHospitality Responds to Speculation Over a Potential Imminent Announcement of Further Covid Restriction Responding to speculation over the weekend about a potential imminent announcement of further Covid restrictions, UKHospitality CEO, Kate Nicholls, said: “Trading has already been hugely damaged by the steady stream of pessimistic news following the discovery of the Omicron variant, at a time when hospitality would normally expect to be making a quarter of its annual profits. “We know from previous lockdowns that it causes venues to haemorrhage cash. It costs £10,000 to close each site and a subsequent £10,000 per month on overheads, and that was with full furlough and rate relief. The damage that closure wreaks on consumer confidence would also increase recovery time considerably, not least because it would be coming early in the year, at the slowest period of trading. Hospitality venues have invested huge amounts of money and resources to
ensure a safe environment for customers and staff alike. Throughout the pandemic, businesses have always wanted to trade their way through to recovery and that sentiment is stronger now than ever. “However, trading levels are so poor that the need for proportionate Government support is already acute, and urgently necessary if businesses, jobs and livelihoods are to be secured. An extension to business rates relief and the lower VAT rate will help longer term planning and budgeting but speedily delivered grants will be vital to shortterm business survival. To minimise further damage, it is also crucial that the Government gives as early a signal as possible about whether measures are to be imposed and what they might be, in order to allow businesses to salvage something from Christmas and the New Year.”
Bad Weather and Rising Covid Cases Drive Demand for Foodservice Delivery Older consumers aged 45-65+ have grown share of delivery occasions by +4ppts, however it remains that younger consumers are the driving force behind the growth of foodservice delivery, with one-in-two delivery consumers aged 18-34.
Issue 89
CLH Digital
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THINKING ABOUT HAVING AN ESPRESSO MACHINE INSTALLED? WOULDN’T YOU REALLY PREFER TO HAVE A
Share of total occasions by age:
According to the latest update to the Lumina Intelligence UK Foodservice Delivery Market Report 2021, in the 12 weeks ending (12WE) 28/11/2021, delivery occasions increased by +2ppts. There was a small increase in the number of delivery occasions at the start of October, due to the increase in offers available in the build up to Halloween. In November, delivery’s share of total eating out occasions peaked at 19%, having dropped as low as 15% during October. This increase is likely due to the recent bad weather - Storm Arwen - causing people to stay inside as well as concerns for the Omicron variant. McDonald’s continue to dominate foodservice delivery, accounting for 19% of total foodservice delivery occasions during the 12 week period. Five Guys has appeared in the leading brands by share of occasions for the first time, with the brand putting a greater focus on its delivery service as a result of strong delivery sales throughout the pandemic.
18-24
20%
25-34
31%
35-44
23%
45-54
16%
55-64
7%
65+
5%
Didn’t want to cook (24%), Treat (18%) and To spend time with family (9%) are the three most common reasons for consumers ordering foodservice delivery. The top three reasons for choosing a particular establishment are I’ve been there before, It’s good value for money and Quality of ingredients. Commenting on the report findings, Blonnie Whist, Insight Director at Lumina Intelligence said, “With the weather turning colder, we expect to see an uptick in delivery over the Winter months. However, with the volume of Covid cases rising rapidly and the potential for tougher restrictions, delivery could become critical to operators once again over the coming weeks and months. Consumers are likely to become more selective on how they spend their free time, opting to stay in with friends rather than go to busy pubs or restaurants in order to limit risks and ensure festive plans don’t have to change last minute due to isolation.”
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The Evolution of Hospitality Tech in a Post-Pandemic World CLH Digital
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Issue 89
By Henry Seddon, Managing Director, Access Hospitality
business' online appearance plays a critical role in determining if a guest will visit an establishment. Three in five consumers look online for menus, photos or reviews before visiting venues, and frequent visitors reported that they would be deterred from visiting if they couldn’t find an online menu (71%), customer reviews (56%) or the option to book a table (54%) online.
The pandemic transformed every aspect of our lives – from work to leisure. Lockdowns and social distancing measures caused restaurant and bar operators to shut down for months on end, and upon reopening, customer needs were completely different than before. As the economy gradually improves, hospitality operators have an opportunity to evolve for the better of customers, and technology is the key to making this transformation possible. As the industry rebuilds and innovates in response to the crisis, it’s important to think about the big picture - what can we do to facilitate the technological advancements within the hospitality industry and make them sustainable over the long term? Access Hospitality commissioned research through CGA, to draw on operator experience and consumer insight to determine what will shape the future of hospitality businesses.
THE NEW CUSTOMER JOURNEY STARTS ONLINE The landscape of the hospitality industry is different now, with an emphasis on how technology can facilitate the customer journey in a quick and seamless manner. In the space of a short time, operators have proven that they have the ability to create lasting change to address the complex needs of customers following the pandemic – and this is only set to continue. The journey for customers now starts sooner, making a strong online presence essential for any hospitality business. The initial reaction to a
Their journey also continues after the visit, with feedback and reviews on products and services at the top of the list of what customers look for when choosing a venue. Post-visit emails or notifications would prompt more than half of customers to leave a review, 37% to enter a competition, 25% to share details of the venue with a friend or family member and 23% would pre-book for their next visit. Social distancing and lockdown measures created a need to expand hospitality technology even further – with customers opting for takeaway and delivery services at the height of the pandemic, a trend that has persisted even as lockdown measures eased. When restaurants opened again, many chose to use convenient pay-at-table apps instead of table service, creating a need for venues to invest in this technology in line with customer expectations, 23% of which now expect availability of this feature on arrival.
CHALLENGES AND OPPORTUNITIES IN THE POST-PANDEMIC WORLD Customer expectations are higher than before, which introduces an opportunity for innovation within the industry to meet those needs. It’s crucial to ensure that customers have a positive experience, as 58% of consumers are likely to be deterred from returning to a venue if they have a negative experience with technology. The biggest frustrations with technology for consumers when visiting an establishment are poor internet connections, not being able to use vouchers and difficulty with full menus not being displayed on pay-attable apps. Some ways to combat these problems are ensuring that guests have access to a stable wireless connection so that they are enabled to make the best use of the available technology. Fast, reliable wi-fi connections also open wider capabilities for all members of staff,
front and back of house, to improve operational efficiencies and the customer experience. For operators, the transition to utilising pay-at-table apps and online booking systems might be difficult to navigate, particularly as technology continues to accelerate quickly with a wide variety of solutions available to choose from. New technology brings many efficiencies, but it is important to choose the right ones for your business, that fits with your brand identity and that will be practical for staff to implement. In addition, there are some challenges resulting from generational differences within the customer base. More than half of consumers over 55 have never pre-booked, ordered or paid with technology in a pub, bar or restaurant. There are indications that these generations are open to change, but more work is needed by operators to instil confidence in older users. Striking a balance between technology and personal interaction is also key, as there is still a group of consumers that prefer not using technology to order at venues. For those that prefer to order with staff instead of an app, 69% cite the ease of ordering verbally as the reason, followed by 54% who enjoy the social interaction. For this group of consumers, a way to encourage their use of technology might be to offer exclusive deals or promotions, as well as having staff available to teach them how to use it.
KEEPING UP THE MOMENTUM The pace of technological transformation has accelerated beyond anyone’s imagination. Fundamentally, hospitality is all about experiences and technology must simplify and enhance these occasions rather than complicating them unnecessarily. Using the latest integrated technology solutions provides effortless, flexible and intuitive ways of working which enable hospitality businesses to grow at their own pace and put customers and staff at their heart. The technology evolution continues at pace and the time is right to review future needs and ambitions, and to recognise the potential that further integration of technology in hospitality can provide.
Chancellor's Cash Grants and Compensation for Sick Leave for Hospitality Businesses - Details in Full Omicron-hit hospitality businesses will be able to claim up to £6,000 cash grants and companies can receive compensation for employees' sick pay, as part of a new support package, announced by the the chancellor. Rishi Sunak has announced three new "generous" measures to help the arts and hospitality industries get through what should be their busiest period, as restaurants' bookings plunge and theatres are forced to close amid a surge in Covid cases. Small and medium-sized companies - those with less than 250 employees - can now be reimbursed by the government for the cost of statutory sick pay for Covid-related absences of up to two weeks per employee, said the chancellor.+ "Eligible" hospitality and leisure businesses "impacted by Omicron" will be able to apply for a one-off cash grant of up to £6,000, said Mr Sunak. However, it is not yet clear how employers will be asked to prove how they have been affected. At what is often their most profitable time of year, many pubs and restaurants have seen cancellations and reduced footfall as people have responded to the rise in cases ahead of Christmas, with Hospitality UK reporting that many businesses have lost 40-60% of their December trade, often their most profitable month. Around 200,000 businesses will be eligible for business grants which will be administered by local authorities and will be available in the coming weeks. Given the uncertain situation faced by businesses, the government has chosen to provide generous grants, which are equivalent to the monthly cash grants provided to hospitality businesses when they were fully closed earlier this year, despite businesses now being still able to trade. The effectiveness of government policies to support the economy through the pandemic and the success of businesses in learning to adapt means the economy is in a different place now than it was at the start of the crisis. Many businesses have more cash in the bank than they did at the start of the pandemic and net cash deposits for all hospitality businesses have risen by £7 billion (40%), while small and medium-sized businesses in the hospitality sector have seen their cash deposits rise by £2 billion (79%). Fewer businesses have become insolvent, with insolvencies running 25% lower than pre-pandemic in hospitality, and vacancies are 50% above pre-pandemic levels.
To support other businesses impacted by Omicron – such as those who supply the hospitality and leisure sectors – the government is also giving a more than £100 million boost to the Additional Restrictions Grant (ARG) fund for local authorities in England. Local Authorities will have discretion to allocate this funding to businesses most in need. The ARG top up will be prioritised for those local authorities that have distributed the most of their existing allocation. This is on top of the £250 million of previously allocated funding that remains with local authorities. As increasing numbers of Covid-19 cases means more workers taking time off work, the government is also reintroducing the Statutory Sick Pay Rebate Scheme (SSPRS). The SSPRS will help small and medium-sized employers – those with fewer than 250 employees – by reimbursing them for the cost of Statutory Sick Pay for Covid-related absences, for up to 2 weeks per employee. Firms will be eligible for the scheme from today and they will be able to make claims retrospectively from mid-January. As part of this support announced today, the devolved administrations will receive around £150 million of funding through the Barnett formula, comprising around £80 million for the Scottish Government, £50 million for the Welsh Government and £25 million for the Northern Ireland Executive. This contributes towards the £860 million of further funding announced by the UK Government in the last week to support the devolved administrations, allowing them to provide additional support to businesses in Scotland, Wales and Northern Ireland as they see fit. These additional measures will reinforce the existing package of business support, including: • Business rates relief meaning that the majority of businesses in the hospitality and leisure sectors will see a 75% reduction in their business rates bill across the entire financial year and a new 50% capped business rates relief next financial year; • A 12.5% reduced rate of VAT for hospitality and tourism to support the cash flow and viability of around 150,000 businesses and protect over 2.4 million jobs, until the end of March; • The £1.5 billion Covid Additional Relief Fund for businesses that have not previously had business rates support; • Businesses will be protected from eviction if they are behind on rent on their premises, thanks to the moratorium in place until March 2022; • Access to finance for SMEs through the Recovery Loan Scheme to June; and • Bounce Back Loan repayment flexibility, with borrowers having the option to take a 6 month repayment holiday, three 6 month interest only periods or extend their loan to 10 years, which almost halves the monthly payment. • Support for the aviation and travel sectors, including over £12 billion since the beginning of the pandemic, and the Airport and Ground Operations Support Scheme (AGOSS) until the end of March 2022. • HMRC stand ready to support any business impacted by the coronavirus pandemic through its Time to Pay arrangement, and the Chancellor has asked them to offer businesses in the hospitality and leisure sectors in particular the option of a short delay, and payment in instalments, on a case by case basis, as part of this.
TiPJAR Relaunches “Hospitality Workers Emergency Fund” to Assist Staff Issue 89
CLH Digital
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Tipping platform Tipjar has relaunched its Hospitality Workers Emergency Fund in partnership with sector charity Hospitality Action, allowing the public to donate ‘tips' to support vulnerable people in the sector.
According to industry group UK Hospitality, this latest wave of cancellations, no shows and closures has already lost 40-60% of December’s transactions. Their staff are now faced with fewer shifts, fewer tips, and fear of their work safety.
The not-for-profit scheme has previously raised over £50,000 in urgent grant money for the hardest hit staff who were facing redundancies, job loss and financial hardship during the first lockdown.
“These statistics are detrimental to millions of workers who rely on these tips for paying rent, feeding themselves, or feeding their families,” said Ben, CEO of TiPJAR. Thomas says.
This year, the goal is to raise funds using the Tipjar platform and Hospitality Action will identify those who need help the most and give them a grant of £250.
James Brown, founder of TiPJAR, said: “The government's £1b support announcement aims to help businesses, but doesn't give staff any surety or protection. With Christmas just a few days later, we want to do as much as we can. These are our people. This is our purpose.”
According to their calculations, hospitality staff are due to lose over £60m in tips during the month of December alone. These statistics are they say, crippling for the millions of workers that rely on these tips to pay their rent, feed themselves, or feed their families.
To donate just £1 you can visit www.wearetipjar.com/insights/emergency-fund-2
Responding to speculation about the possible return of restrictions and a possible curfew for pubs in England, CAMRA’s National Chairman Nik Antona said: “The prospect of a curfew for our pubs, social clubs and brewery taprooms is a horrifying prospect for publicans across England who are already facing a collapse in consumer confidence as a result of government announcements. “Ministers shouldn’t be singling out the hospitality sector for cruel and unfair restrictions like a curfew if other, similar businesses like non-essential retail are deemed safe to operate as normal. “Throughout the pandemic, licensees and staff working in pubs have been willing to do whatever is necessary to provide a safe, Covid-
secure place for people to enjoy the wellbeing benefits of having a pint with friends and family. They can ill afford a return to arbitrary restrictions targeting one sector of the economy without adequate explanation or evidence - which has not materialised at any point in the last 18 months, despite endless requests from CAMRA and other campaigning groups. “What pubs, social clubs and their supply chains need is a new, comprehensive support package from the Government. This must include grants, employment support, rent support and business rate relief. Existing financial schemes designed to get the hospitality sector through reopening are simply not good enough when the actions of the Government are driving consumers away from pubs in their masses.”
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So, they have re- launched thier Hospitality Workers Emergency Fund V2 to allow the UK public to donate to a crisis fund to help the most vulnerable & in need in our sector during this time.
You can donate to help hospitality workers who need help in your area. By donating through TiPJAR, 100% of our donations will be donated to people in need.
What Does the Omicron Variant Mean for the Festive Trading Period? 8
CLH Digital
Issue 89
By Peter Lorant, EMEA COO at Zendesk (www.zendesk.co.uk) The Omicron variant is the latest milestone in a world where disruption is the new normal, bringing great uncertainty right in the midst of many businesses' busiest trading periods. But at previous points during the pandemic, there's been firmer social distancing restrictions in place, making it clear what must or must not happen in various areas of life. The new variant, its rapid spread within just a few days and the government's Plan B restrictions, have customers frantic in search of guidance – whether there'll be an extension to return timeframes; when and where masks must be worn; testing and isolation requirements in the event of contact or testing positive for Covid; and where (and when) Covid passports are required. This increase in service request volumes was already at a 20% higher baseline than before the pandemic. Now, as we count down the shopping days to Christmas, it's a peak period for service teams as well, who are often the first point of contact for shopping online or, indeed, following up on orders that are yet to arrive. Agility is key to managing this state of disruption. In fact research shows that businesses with a more
mature and agile customer experience function were 16x more likely to believe they had made the right decisions during the pandemic to maximise their resiliency. The last two years have taught us the importance of agility, resilience and the power of listening to your customers. Every new wave of Covid sends companies into a panic - but by now we should have a Playbook with processes, communications and decision criteria to respond quickly. Having the right talent in your teams is essential; but you also need to equip your teams with powerful, data rich tools and lean processes so they can see trends quickly and react to what your customers are telling you. While the latest Omicron wave is devastating, Covid is no longer a black swan event - the 'pandemic pass' is definitely over and there is simply no excuse for bad service - your customers' empathy bank is running low and it's time to ask the tough questions about the kind of customer culture that you've built and whether it can stand the test of time.
Greene King Pledges £100,000 Funding for Grassroots Sports A new report by Greene King has revealed that 84% of Brits believe grassroots sports are beneficial to local communities.
believe grassroots sports has had a positive impact on their physical health, with just 1% stating it has been negative.
The study, commissioned to support the new Proud To Pitch In funding scheme, revealed the top benefits of grassroots sport are meeting new people and getting Brits out of their home, according to 75% of respondents. Other important benefits included improving wellbeing (73%) and garnering a sense of community spirit (72%).
Unsurprisingly, football was named the UK’s most popular grassroots sport, with over half (53%) of those surveyed picking it as their favourite game. Swimming made a splash in second spot with 31%, followed by tennis (30%) rounding off the top three sports. It’s clear community level sport has a huge impact on the highest level of the sporting pyramid. When questioned, just 5% of respondents said that grassroots clubs had no effect on high level professional sports.
The new Proud To Pitch In scheme will see Greene King pledge £100,000 worth of grants in their first round of funding to local sports clubs before the end of January 2022, with additional funding to be made available in the New Year. Whether it’s the local football team, rugby club or netball squad – beneficiaries of the Proud To Pitch In fund will receive a grant up to £3,000 each. To support the scheme, Greene King has teamed up with former rugby union player James Haskell, who joins as Proud To Pitch In’s first ambassador. James began his distinguished rugby career at Maidenhead Rugby club – so knows first-hand how local sports clubs can have a profound impact on the top of the sporting pyramid. James Haskell, Proud To Pitch In ambassador said: “Local clubs are an essential part of the sporting landscape here in the UK. They’re the best place to spot future talent, and what’s more, they have a profound impact on mental and physical wellbeing in the local community. “I’ve seen first-hand how many clubs are struggling with funding, especially following the challenges of COVID-19. The Proud To Pitch In Scheme is an incredible opportunity for clubs right across the UK to bring in the cash they need, with no strings attached.” In assessing just how crucial grassroots sports are to the nation, Greene King discovered that 4 in 5 (81%) believe grassroots sports are one of the best ways to meet new people, with over a third (35%) of the UK having made six to 10 friends at a local sports club. On top of this, just under half (48%) of the nation say they would raise funds for their local club if they could. Aside from benefits within the community, the research also revealed that huge 9 in 10 people (90%)
What’s more, 71% of people believe grassroots sports are important for nurturing younger talent. 64% said it was key for helping to develop the sport, whilst 59% said increasing sporting awareness was another essential factor. These findings reinforce the need for increased funding, with around quarter (25%) of Brits saying that a lack of proper equipment is the biggest area that needs improvement in local clubs. Approximately 400 Greene King Local pubs and free trade sites are taking part in Proud to Pitch In, with 10p from every pint of Greene King IPA sold in participating sites providing the funds for the scheme. Will Hemmings, Greene King Brewing and Brands Marketing Director said: “Here at Greene King, we know just how important local sport is to our communities, and how our pubs are so often the meeting place of choice for a post-match pint. We’re committed to doing everything we can to ensure grass roots sports can flourish not just for the physical benefits, but for the community spirit it delivers. “Our Proud To Pitch In scheme isn’t a one off campaign, it’s a continuous pledge from Greene King to the thousands of clubs across the UK. We’re here to support you, right through 2022 and beyond to make sure community sport gets the backing it sorely needs, especially if your local team has struggled to secure funds in recent months.” To support Proud To Pitch In, simply head to one of the participating sites, a full list of which can be found here - www.greeneking-pubs.co.uk/proud-to-pitch-in/
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Springboard Awarded Hilton Effect Foundation Grant After Securing Over 2,500 Jobs for Young People in 2021 Issue 89
UK hospitality charity Springboard has trained and secured jobs for more than 2,500 young people across the UK this year. The landmark results are part of ‘Springboard to 2022’, which helps businesses tap into a hard-to-reach national and regional pool of skilled talent.
Chris Gamm, CEO of Springboard, said: “Over the last year we have worked tirelessly with our partners to provide employers with a pipeline of talent, giving them the space to focus on the current challenge of rebuilding from the Coronavirus pandemic. As we move into 2022, despite challenges our industry has faced, we look forward to continuing our work in attracting more young people to start careers in the hospi-
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plays in promoting hospitality careers and supporting unemployed people to access jobs within the sector. With the pandemic still having an enormous impact on our sector, it is vital we inspire people to join our vibrant and diverse industry- and support them in their journey. We are looking forward to supporting Springboard’s work in 2022.”
As a result of Springboard’s commitment to the recovery of the hospitality sector, the charity was named a 2021 grant recipient on behalf of the Hilton Effect Foundation. Grants were awarded to organisations for going above and beyond to support those disproportionately impacted by the pandemic and will be used to advance Springboard’s work in helping young and unemployed people to upskill and progress into employment within the hospitality industry. The grant will fund training programmes beginning in early 2022, including short courses aimed at inspiring school-leavers to join the industry, and longer courses that will help young, unemployed adults gain the confidence and skills required for a career in hospitality.
CLH Digital
The Springboard Charity was selected from hundreds of organisations that were considered for Hilton Effect Foundation grants. Each of the 2021 grantees are committed to having a long-term, meaningful impact on the people and communities they serve, by driving progress on critical environmental or social challenges.
tality industry. With the help of the Hilton Effect Foundation, we hope to continue to support employers and reach our target of getting 10,000 young people into jobs within the sector.” Stephen Cassidy, Senior Vice President and Managing Director, UK and Ireland, Hilton, said: “We are pleased to be supporting Springboard once again, with this grant helping to recognise the important role the charity
Erica Gordon, SVP, Global Head Public Affairs & ESG at Hilton, added: “We are proud of all the people and organisations who have come together to provide urgent support for young people, women, minority populations and refugees who continue to be adversely impacted by ongoing global crises. “Hilton created the Hilton Effect Foundation on the belief that it can create a ‘better world to travel’ and it’s an honor to invest in The Springboard Charity as one of our 2021 Hilton Effect Grantees. Their work to create sustainable solutions to The Springboard Charity’s focus area is so inspiring, and we look forward to seeing their continued positive impact for years to come.”
Liverpool Chef Provides Festive Cheer on a Plate Great British Menu star and executive head chef at Lu Ban, Dave Critchley, is serving up some Christmas cheer to families across Liverpool, with specially created Christmas Dinner boxes. The initiative, which is supported by Brakes, will see Dave and his team provide the ingredients for a perfect Christmas dinner with all the trimming, with step-by-step cooking instructions bringing some Christmas joy to families who are struggling to put food on the table. Dave has worked throughout the pandemic to support families across the Liverpool area helping thousands of local people and the latest initiative, which is supported by donations of food from Brakes, will see 200 families receive food boxes over the Christmas period.
Dave Critchley said: “Providing the Christmas dinner boxes is designed not only to ease the burden on families facing financial difficulties, but also to provide a sense of normality. They can cook a great meal and enjoy it together. This year has been a tough time for some many people, so we’ve tried to do our bit to help.” John Mitchell, Brakes Account Manager added: “When Dave reached out to me, I was delighted that we could help. He’s done such a fantastic job in helping our community and is an inspiration to those around him. We’re proud to have played a small part in making this possible.” Further information on WellFed, which was set up by Dave Critchley to help feed communities in Liverpool affected by poverty, can be found at www.wellfedbox.co.uk
Weekend Hospitality Sales Plummet by 40%, Amid Fears of Another Lockdown Issue 89
New figures, from industry body UKHospitality, show December set to be a disaster for a sector which had much riding on this key period and hopes for a better 2022 already lie in tatters.
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UKHospitality Chief Executive, Kate Nicholls, said:
Over half (54%) of venues were down more than 40% in revenue last weekend, with one in five businesses reporting a crushing sales drop of more than 60%. On top of these bleak trading figures, 88% of operators say they feel negative about the potential of New Year’s Eve trading and four in five operators have already experienced cancellations for bookings in what was already set to be a quiet Q1 next year.
“Hospitality operators desperately want to keep their doors open and trade their way to recovery, particularly during the Christmas period, which is not only key for balance sheets but for the communities and people our businesses serve. However, these catastrophic figures clearly show that trading levels are now so low that without Government support many businesses will not survive into the New Year and jobs will be lost. Cancellations have annihilated cash reserves.
A separate survey, for the Tourism Alliance, showed that a third of pubs, bars and restaurants have no cash reserves and 10% of pubs and 14% of restaurants are therefore very likely to fail, with consequent job losses. Without any form of Government support a further 40% are at risk of failure. Accommodation businesses are only slightly more resilient with 22% reporting no cash reserves – 47% with less than 2 months’ worth – with 26% at risk of failure in the next year without further support.
“The industry urgently needs grants for short-term business survival and an extension to business rates relief and the lower VAT rate to secure longer term survival and planning. It is also crucial that the Government lets the industry know as soon as possible if measures are to be imposed and what they might be, to allow for as much damage limitation as possible.”
Fullers to Close Venues ‘Indefinitely’ and Hits Out at ‘Pitiful’ Support Pub Group Fullers is to close some of its its estate “indefinitely” citing the government’s “pitiful” support amid the Omicron chaos. Simon Emeny, chief executive of Fuller Smith and Turner, blasted the “mixed messages” the government has been sending out to punters in the run-up to Christmas. He said pubs have been hit with a ‘double whammy’ of nervous customers cancelling bookings and too many staff having to isolate with Covid-19. While pubs and restaurants have not been ordered to close or limit group numbers, Mr Emeny says the Government’s messaging is putting customers off. Prime Minister Boris Johnson is facing an intense 48 hours to decide if he will enforce new coronavirus restrictions before Christmas as he faces a mounting Cabinet revolt over a possible further crackdown to slow the spread of Omicron. Despite it being the busiest time of the year, Mr Emeny says he’s been left ‘no option’ but to close 20 Fuller’s pubs. Speaking on Sky News, he said: ‘Operating a large number of units in central London, we’re really in the eye of this hospitality challenge. ‘Being out last night in the centre, it was very, very quiet. The reality in London is that our sales are currently down between 60 and 80% ‘As a result, we are closing 20 of what would have been our busiest sites indefinitely.’ He said the government’s support for his struggling industry has been ‘pitiful’, adding that there’s ‘very little
financial support for anybody at the moment’. Mr Emeny added: ‘Engagement with the sector over the last three weeks has been very, very late – and very rushed.’ He said ‘mixed messages’ from the Government over the Omicron strain are ‘clearly not helpful’ for the hospitality industry. The businessman added: ‘It’s confusing customers, and it’s causing a lot of operational difficulties. ‘But clearly the government are being given scientific advice and are attempting to navigate this current crisis. ‘But the only way through this though, having given those mixed messages to customers, is to give financial support to the sector. The country needs a vibrant hospitality sector coming out of this. ‘My worry for everybody at the moment is those staff that aren’t going to be working on Monday who have got families to feed over the Christmas period, who are working for companies who now have zero sales. ‘Who is going to pay them? How are they going to pay their rent, and how are they going to live over the coming weeks and months?’ According to reports the Prime Minister is believed to be considering three options to deal with the rapid spread of Omicron, the lowest level of intervention consisting of advice to limit household mixing indoors, the second level would see mandatory restrictions on household mixing, the return of social distancing and an 8pm curfew for pubs and restaurants while the third and harshest level would see a return to something close to a full lockdown.
Issue 89
CLH Digital
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Hotels See 1 in 10 December Bookings Cancelled Compared to 1 in 2 in 2020 – Despite Fears of an Imminent Increase Hotel booking data for 2021 shows that December cancellation rates for pre-Christmas bookings have averaged 11%, while the final two weeks of December (including Christmas and New Year) have a cancellation rate currently sitting at 10% – with fears it’s set to rise exponentially as the Omicron surge continues.
facing a very tough time already. With rumours swirling about greater restrictive measures to come any day, hoteliers will be in fear of the cancellation rate rocketing as it did last year – leaving a devastating impact in its wake.” Jane Pendlebury, CEO of HOSPA, the Hospitality Professionals Association, also commented on the findings, saying: “It was all too easy to assume in the summer that the bulk of hospitality’s woes were behind us, with the vaccine rollout seemingly set to end the worst period of the pandemic. However, the pandemic is not just continuing, but increasing in intensity, while the industry is beset by a whole host of other challenges; from recruitment to supply issues. We’ve gone from hoping for a bumper Christmas to merely clinging on, with forecasts and forward planning in disarray.”
2021’s 11% pre-Christmas December cancellation rate is almost three times that of 2019, which, in pre-Covid times, saw a cancellation rate of just 4% across the same period. However, at present, 2021 is a far cry from the levels of 2020, where the cancellation rate for the three-week period between the 1st December and 21st December was 50% – just ahead of the heightened ‘Tier 4’ restrictions coming into play a few days before Christmas, which tipped the cancellation rate to 80%. The data has been compiled by Profitroom, a leading provider of hotel technology, which has compared and contrasted statistics from the UK hotels within its 3,500 worldwide hotel database – predominantly made up of 4-star and 5-star properties – taking into account booking statistics and cancellation rates from 2019, 2020 and 2021, between the 1st December and 20th December. Andrius Remeikis, Senior Business Development Manager at Profitroom, commented: “Compared to 2020, this year’s December can-
cellation rate has been far more manageable for hoteliers – and it’s been low enough for operators to continue. However, despite this, it’s a lot higher than pre-pandemic levels, which shows that, even without enforced lockdown measures being in place as of yet, hotels have been
Welsh International Culinary Championships Set to Return in 2022 The three-day Welsh International Culinary Championships (WICC) is set to return in February next year.
for the first time, the Riso Gallo Young Risotto Chef Challenge.
The event will be held from February 22-24 at Gr p Llandrillo Menai’s campus in Rhos-on-Sea and will run alongside the National and Junior Chef of Wales contests.
attract students from colleges across Wales and England.
The event includes competitions to suit every level of experience, covering omelettes to Welsh Lamb, vegetable cuts to Ultimate Cupcakes. In addition, the WICC plays host to the Major International Challenge and,
Junior Chef of Wales contests, must be received by January 31, 2022.
The competitions for chefs and front of house learners traditionally
Entries for all the WICC competitions, including the National and Entry forms can be downloaded from the Culinary Association of Wales (CAW) website https://www.culinaryassociation.wales/competitions.
She added: “As an industry we desperately needed support, and are pleased with the Chancellor’s latest measures. Rumour and conjecture in recent days and weeks though have served to dent consumer confidence, which has hugely impacted revenues, but it’s hoped that with the latest supportive steps from the Government, more hotels will be able to continue battling on. We just have to hope though, that this winter isn’t as bleak as the last one.”
Northern Nightclubs to Close, Rule of Six, and Indoor Mixing Guidance Issue 89
Northern Ireland will close nightclubs from Boxing Day and reintroduce the rule of six at pubs and restaurants.
CLH Digital
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Leaders have also issued guidance around limiting household mixing in response to rising Omicron numbers. The Omicron variant is set to become the dominant strain of coronavirus in Northern Ireland "within a matter of days", Deputy First Minister Michelle O'Neill told a news conference.
This follows the announcement earlier this week of the closure of Welsh nightclubs from 27 December. Welsh first minister Mark Drakeford followed that by today announcing of a return to the rule of six and twometre social distancing to Welsh hospitality venues, as well as table service in licensed venues. Similar measures were yesterday announced for Scotland, with one-metre social distancing for hospitality and leisure venues and table service for those selling alcohol from 27 December.
Christmas Day celebrations are being spared in the measures - which include limits on numbers and the return to rules mandating table service at pubs and restaurants from December 26.
Some 3,231 new cases of the virus were confirmed in Northern Ireland Wednesday, a jump from 2,096 cases recorded on Tuesday.
Nightclubs in the country will have to close their doors from 8pm on Boxing Day – a further blow after they were the last in the UK to reopen, on 31 October.
It is the highest increase reported in Northern Ireland for a 24-hour period since Covid reporting began in April 2020.
Natasha’s Law: Remembering This Christmas
The festive season is upon us, which means a busy time of the year for the food industry and hospitality businesses. With customers preparing for Christmas and prepacked food more likely to be bought by customers, it can be easy to overlook the importance of allergen labelling in foods. Food allergies, the prevailing yet less understood enemy, had been until now largely dismissed or overlooked. That is, until the tragic event brought this back to the fore when we learned the circumstances that surrounded the cause of Natasha’s death as she suffered an anaphylactic reaction to an undeclared ingredient in a pre-packed meal. The food industry had to recognise the need for change in the allergen information labelling process to battle against the growing epidemic of allergies. Recent studies have estimated that there are now 1 in 4 people living with allergies in the UK. With the unprecedented rise in food allergies, it is crucial for businesses in the food industry to comply with the new and stronger laws in efforts to avoid the reoccurrence of allergy fatalities and adapt to the positive change. In September 2019, Natasha’s legacy was laid in Parliament with The UK Food Information Amendment, also referred to as Natasha’s Law, that came into effect in October 2021. The law applies to businesses in England, Scotland, Wales and Northern Ireland, and is introduced to impose stricter requirements for food businesses to provide a full ingredients list and clear
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allergen labelling on food that is Prepacked for Direct Sale (PPDS) on the premises. PPDS food can include the food customers pick by themselves from a display, as well as food kept behind a counter or food sold at mobile or temporary outlets. Food labelling is mandatory for PPDS food and can be a complex and confusing area for businesses, yet it is vital that they fully understand their obligations in not only safeguarding their customers, but protecting their business too. That’s why the Chartered Trading Standards Institute (CTSI) on behalf of the Department for Business, Energy and Industrial Strategy (BEIS) have developed Business Companion. The new requirements must be adhered to in order to maintain trust and confidence for businesses in the food industry and this free and easy-to-use regulatory compliance tool aims to help businesses in educating them and assisting their understanding of trading standard law and how it applies to them. A full explanation on the labelling information required on packaging to ensure businesses remain complaint and their customers safe can be found in 'Labelling of prepacked foods: general' Business Companion free and impartial legal guidance for business. www.businescompanion.info
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CLH Digital
Issue 89
The Survival of Pubs During Further COVID Restrictions or Lockdowns stitution for. “
Once again, the hospitality industry is in a state of flux at one its busiest times of the year as a result of COVID-19. The threat of the new Omicron variant has resulted in reduced footfall, and establishments being forced to close due to staff shortages as a result of cases rapidly increasing.
There are different initiatives that the pub sector could adopt to support both elements when the pubs are closed or are subject to serving restrictions during the pandemic crisis.
At the same time, businesses are receiving less governmental support compared to during previous lockdowns. The short notice for implementing new measures has caused stock wastage and financial losses.
Any future planning efforts for affected businesses are inhibited by uncertainty about what will happen to the sector after Christmas, over the New Year period and beyond. Dr Gordon-Wilson said pubs and restaurants will need to quickly adapt to survive this uncertain period.
However, there is some positive news with the first-ever research of people’s attitudes to pub closures during lockdowns led by Dr Sianne Gordon-Wilson at the University of Portsmouth, which found that regular pub-goers have remained passionately loyal to the pub culture.
She said: “The key priority should be for all stakeholders to remain in contact through blended online and offline activities to help keep pubs relevant to customers.
The exploratory in-depth study was published in the International Journal of Hospitality Management.
“Drinks could be sold in different packaging options to suit different occasions: dating, online drinking, birthdays, anniversaries, or even relaxing.
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. Dr Gordon-Wilson from the University’s Portsmouth Business School, 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 is difficult to replicate at home.” 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. Dr Gordon-Wilson said: “Drinking in pubs was found to be a functional as well as a symbolic act. The drinking element is functional, and can be substituted in the home or socially online. The symbolic element represents the pub experience; the social and physical aspects that are very specific to pub environments and are difficult to replicate or find a sub-
“Pub employees and managers could also run virtual entertainment to help maintain their customer ties. This could include different online activities, such as quizzes, home-brewing classes, music events, competitions, comedy nights, and broadcasting sports events through video conferencing programmes (e.g. Facebook live) or through virtual reality viewing platforms.” Dr Gordon-Wilson added: “It is important for these to be facilitated from inside the pub or for this to be replicated virtually, as the pub experience is accepted and enjoyed by customers.”
“Knock-Out Blow” for Scotland’s Licensed Hospitality Operators Now Facing Further Restrictions After Christmas
First Minister Nicola Sturgeon has introduced new Covid restrictions for hospitality venues in a bid to slow the rise in the new Omicron variant. Ms Sturgeon reintroduced the one-metre social distancing rule for the hospitality sector, outlining that all groups of people attending any venue together should keep one metre away from other groups. In addition, people from no more than three different households will be allowed to mix when socialising indoors. Giving the statement at the parliament, Ms Sturgeon said: "I can confirm that a requirement for table service only will be reintroduced for venues serving alcohol for consumption on the premises. And we will also ask for indoor hospitality and leisure venues to ensure the onemetre distance, not within, but between groups of people who are attending together. We will continue to advise people that if they are attending indoor hospitality or leisure venues - and remember our core advice remains to minimise this - there should be no more than three households represented in any group." The new restrictions will come into force starting from December 27 and will hold for the following three weeks.
must reintroduce table service and one-metre physical distancing between groups of customers from December 27 for a period of three weeks could well be the knock-out blow for many in the battered and bruised licensed hospitality sector in Scotland. “The limit of 100 people for indoor standing events and 200 for indoor seating events – although this does not apply to private life events such as weddings – will hugely impact on the late-night industry which has been hit particularly hard since the onset of the Covid-19 pandemic. “In addition, the cancellation of large-scale events such as Edinburgh’s Hogmanay will have a knock-on effect on the licensed hospitality sector. “However, the damage was done when Public Health Scotland advised deferring Christmas parties until another time. Endorsed by the Scottish Government the next day, this led to a slew of cancellations and, effectively, the end of any chance the licensed hospitality sector of clawing back lost business at what is traditionally the busiest trading period of the year. “That said, the key focus for the Scottish Government must now be to ensure that the £66 million aid package announced last week for the hospitality sector is made available as soon as possible.
this vital trading period to now receive the same level of support funding as those hit by the PHS messaging to defer Christmas parties in Scotland’s pubs, bars and restaurants. “We understand this funding will be available in early January and the distribution of the additional funding of £275m announced today is still to be decided and it is hoped that this will become available towards the end of January. “New research from the Night-Time Industries Association (NTIA) shows that average sales are down 52% across the sector in December so far, with the average loss of income now £56,000 per premises for the first two weeks of December alone, and this trend is accelerating. “Half of premises reported more than 50% of jobs are at risk while 20% of premises report 90% or more of jobs are at immediate risk – these figures are as worrying as they are startling. “When asked how long they can survive without the arrival of cash support, 43% said they can survive less than one month, 25% can survive up to two months, 20% can survive up to three months and 12% can survive up to four months.
The First Minister said that the new measures are necessary to "reduce transmission risk in what are, through no fault of those who run such venues, higher risk environments"
“However, the SLTA is particularly angered that this funding will not be specifically directed to those businesses that need it the most.
“This is the stark reality of the situation for Scotland’s licensed hospitality sector. Many are also carrying huge debt as a direct result of Covid – bars are averaging £169,200 debt, nightclubs/hybrids/event spaces are averaging £167,000 while pubs are averaging a Covid debt of £101,600.
Colin Wilkinson, managing director, SLTA (Scottish Licensed Trade Association) said :“This afternoon’s announcement by First Minister Nicola Sturgeon that pubs and other hospitality venues selling alcohol
“It is utterly indefensible for businesses such as cafes, takeaways and even multinational fast-food outlets which have not experienced the decimation that has been caused to the licensed hospitality sector at
“New Government guidelines will be published soon, but they will be towards the latter half of the week leaving little time for operators and staff to adjust to the new regulations.”
Commercial Microwave Ovens – Ideal For The Environment In most of the large brewery and restaurant groups, the commercial microwave oven has become a useful tool helping to regenerate previously cooked food plus a great help in cooking vegetables quickly keeping them full of their goodness – let alone the help with preparing sauces and melting chocolate.
Not only does a microwave oven use less power than conventional cooking methods, it saves a great deal of time! Chef know that as long as the correct power level and timing is used then the product being cooked is completely up to the required standard for health and safety.
and food partials will penetrate the afore mentioned parts causing break downs – break downs mean delays in food preparation and lack of service until an engineer can attend to rectify the faults. Unfortunately the engineer will see that the neither the parts or labor are covered by the warranty and therefore would be chargeable which is often well over a hundred pounds (and in some cases in the two hundred pound region!
This unfortunately this is also happens when the base plate or seals get damaged and the operator is in the same situation – this is where the invention by Regale Microwave Ovens in Hampshire comes in! The directors of the company saw the problems and spent over two years researching and developing the now sought after Microsave® Cavity Liner. The Microsave protects the entire of the microwave’s oven cavity – the ceiling plate – the base plate and lens light cover! All the operator has to do is take the Microsave Liner out, wash quickly in the pot wash, dry and replace and that is the microwave oven interior clean, hygienic and protecting the parts in the matter of two or three minutes – saving hundreds of pounds in repairs yet costing less than one engineer service call!
In most kitchens however, the interior (cavity) of the microwave can suffer from splashes and spills which means that food particles can be left on the ceiling plate, base plate, sides, back, base and lens light cover which, unfortunately, if not cleaned off can become stuck hard and every time the microwave is used the old food can start to deteriorate the cavity causing burning and damage which intern can cause break downs of parts not included in the manufacturer’s warranty.
After several years of success in the UK market mainly with the major groups such as Whitbread and Stonegate, to name but two, plus of course, smaller groups and individual restaurants and pubs, great interest is being made for similar groups in the USA and already orders for several thousands are in the pipe line to be fulfilled.
On all good high powered microwave ovens there is a ceiling plate (sometimes known as a roof liner), is protecting a stirrer system and electric motors and if burning occurs on the ceiling plate then grease
Regale are proud that in the UK the Craft Guild of Chefs have tested and approved the Microsave Liner and that Panasonic have also endorsed it as an official spare part to be used in their brand of
microwave ovens.
Since then, Amana and Menumaster have also endorsed the Microsave Liner CPS2A for use in their range of heavy duty microwave ovens which adds to the list of manufacturers who appreciate it is a great help to the end user keeping their products clean and hygienic. The Microsave can also help to extend the life of the microwave oven which is great news for the environment! The range of Microsave® Cavity Liners include the CPS1A which is suitable for use in the current (and past range) of the Sharp R22AT, R23AM and R24AT models. The CPS2A (the most versatile Microsave Liner) was originally designed for the Panasonic NE1800w range (both past and present) NE1843, NE1853 and now is suitable for the new Merrychef 1800w, the Marren 1800w, the Valera 1800w which is all based on a copy of the Panasonic range. The CPS3A was designed in particular for the Panasonic NE1878 only which is their latest model sporting not only the new ‘inverter’ system which is less expensive to run, but weighs less than 20 kilos. Following on, the CPS 4A is for the Samsung Heavy duty range and finally the CPS6A which is exclusive to Regale’s WINIA brand. For full information of the entire range of microwave ovens and Microsave® Cavity Liners, please contact Regale on 01329 285518 or email microwaves@regale.co.uk or see page 10.
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Restrictions “Devastating” and Could Drive Closures in New Year Years - UKHospitality Cymru New restrictions on hospitality businesses in Wales will have devastating financial impacts and could still preface early year closures and job losses, despite a package of Welsh Government cash support, UKHospitality Cymru has warned. “The new restrictions virtually close Wales’ events industry and take all other hospitality businesses much further into sub-viable trading,” said David Chapman, Executive Director for UKHospitality Cymru. “Hundreds of millions of pounds of business have been lost in the run up to a very quiet Christmas and things will now get worse from Boxing Day,” he said. “Our members are battered and bruised and at the end of their tether. Morale, alongside customer confidence, is low. Our customers have dwindled to a trickle and this news will only make matters worse.” He noted Welsh Ministerial calls for furlough to be reinstated and said that the sort of firepower that furlough represented was vitally needed to top up Welsh Government funding help. “The Welsh Government like the UK Government - recognises the dismal trading conditions we have had to endure pre-Christmas and has made some more money available today to compensate for losses to date. Welsh Government tells us it has pushed its own financial boundaries as far as it can. The new packages amount to £120m, an additional
£60m, but this falls way short of the huge scale of the business that will be lost. “Cash reserves are long gone; loans are being repaid and costs are soaring. Today’s news here means we need the UK Government to help our businesses in Wales immediately and make more assistance available and do it quickly. If not, there could be very serious permanent damage done to this industry in just a few weeks,” said Chapman. Responding to the announcement of a return to table-service only for pubs across Wales from 26th December, CAMRA Chairman Nik Antona said: “Bringing back the table service only restriction is devastating news and is going to make it difficult, if not impossible, for many of our pubs, social clubs and brewery taprooms to turn a profit. “Traditional smaller community locals which don’t serve food will be particularly hard hit at a time when the decent Christmas trade they were relying on to help them recover and see them through the quiet months at the start of the year has already evaporated as a result of government announcements. “Details of the financial support that will be available is now urgently needed. This must include great Welsh breweries, cider producers and the wider supply chain for the beer and pubs sector and must reach businesses as quickly as is possible. “Any system of grants may help businesses survive the next week or so – but the UK and Welsh Governments must urgently work together bring forward a comprehensive plan to protect our pubs, including
Finalists Announced for the UKBG National Cocktail Competition 2021 After an intense two months of searching to find the UKBG’s National Cocktail Competition’s Winner, the UK Bartenders’ Guild is proud to reveal the finalists. The fifteen strong line – up of competitors hail from all four corners of the world and represent some of the most impressive talent within the UK hospitality industry. This year, the NCC format was framed towards community learning. At each stage of the competition a series of seminars was hosted – inperson and online – developing competitor knowledge in the areas of Sake, Whiskey and Gin, bringing Japanese beverage culture to a wider audience throughout the UK, while upskilling our competitors. The UKBG enhanced this further by hosting seminars and networking opportunities at the regional finals, including a memorable, impromptu skills masterclass and tasting session from industry leg-
endary, Peter Dorelli. The UKBG NCC 2021 represents the organisation’s renewed vigour to support and celebrate the industry and its workforce, encouraging all who can, to attend the Grand Final in January to cheer and celebrate their peers. The finalists have so far been through an initial online recipe submission, sharing their best Sake-inspired cocktail featuring Akashi-Tai Sake; and an ‘Ultimate Highball’ round, featuring Hatozaki whisky. The Grand Final will see competitors recreating their initial Sake recipe submission, alongside a Gin Fizz recipe, as outlined in the Cafe Royal Cocktail Book Coronation Edition, authored by UKBG founder, William ‘Billy’ Tarling and will feature 135° East Gin.
How Can Your Hospitality Business be More Resilient?
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By Kaushalya Somasundaram, Head of UK Payments Partnerships and Industry Relations, Square (www.squareup.com)
For an industry that, pre-pandemic, contributed £59.3bn in gross value added to the UK economy, being defined by the word “cancellation” for almost two years now can be one of the worst case scenarios. When that happens over and over again, due to factors outside their influence like lockdowns, restrictions, and supply chain and staff shortages, it’s no surprise that the hospitality industry had to reinvent itself to stay afloat. Time and time again, businesses across the country have shown resilience in the face of adversity by adopting new ways of working. If we’re to look at hospitality in particular, research shows that 98% of restaurants had to reorganise their business in order to survive the past 12 months, which included pivoting online and acquiring cashless ways to accept payments. At the same time, consumer behaviour and demand has also changed over a quarter of consumers now consider contactless technology to be critical to their dining experience, while 62% said they’d prefer to use a restaurant’s own website to order food. Whilst these changes have been spearheaded by the immediate need to stay safe during the pandemic, the convenience they’ve brought on means that these new solutions
might be here to stay. The hospitality industry is determined to thrive, not just survive, through the times we find ourselves in. But how can these businesses continue to weather against the Covid-19 pandemic?
BUILDING LOYAL COMMUNITIES Hospitality businesses worked tirelessly to retain their role in the community, responding to the pandemic with creativity and kindness. In spite of the hardships many faced throughout the past couple of years, 85% of these businesses made significant efforts to support the community around them, with NHS staff and frontline workers being offered discounts, and donations of food and money made to local organisations. Investing in tech that streamlines internal processes enables businesses to spend more time building relationships within their communities. For example, London-based Aries Bakery upgraded their existing card machine to a terminal with a printer, which greatly reduced the time it took them to sort customer orders. They’d been handwriting names on each bag up until then. Steps like this have a domino effect on the entire business. Less time spent on actions that can be automated, replaced or sped-up, more time businesses have to create meaningful connections with their customers and partners, come up with new ideas, or learn new skills.
UTILISING MULTIPLE REVENUE STREAMS A significant change brought on by the pandemic was an accelerated shift in consumer payment preferences. By leveraging fintech tools, those in the hospitality industry have the opportunity to continue growth by offering a wider variety of payment options, such as online, contactless,
invoice or mobile, enabling them to meet the ever-changing needs of their customers. The good news is that we’ve already noticed this continued growth across the UK retail landscape. Statistics from Square sellers show that the number of those selling online has crept up from 54.3% in Q3 of last year to 57.4% over the same period this year. Our research also found that half of the UK public reported that their local, independent businesses were now offering a range of different payment options for them to choose from, offering greater flexibility and choice than ever before. Investing in an omnichannel approach to selling has become a must for both big and small businesses over the past few years - we found that 91% of restaurants expect to earn revenue from takeaways, alongside their in-person serving, over the next few months. Businesses who can equip their offering with online and cashless ways of paying will suit themselves up to thrive even in the unpredictable hospitality sector.
CONTINUED RESILIENCE FOR SUCCESS The hospitality industry has been, and continues to be, one of the most affected by the pandemic and the restrictions that come with it. However, we’ve seen that many businesses have successfully adapted to these changes, with ONS reporting that the proportion of businesses temporarily closed fell from 81% in the spring 2020 lockdown to 54% in the early 2021 lockdown. Without doubt, through the uncertain times ahead, businesses across the sector will continue to adopt new ways of working and shift to meet changing consumer needs. Technology will continue to play a huge role in this, but it’s the businesses’ abilities to create strong community connections, and a loyal customer base that will help them succeed.
Snacking Sorted with Tayto
“Conserving cash and maximising sales have never been more important to the on-trade! Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time. We know that less than 20% of people regularly buy a snack with a drink and the main reason for not doing so is ‘I just didn’t think about it’. Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference.” explains Matt Smith, Marketing Director for Tayto Group owners of the UK’s top pork snacks brands – Mr. Porky and Midland Snacks – as well as the award-winning hospitalityexclusive REAL Hand Cooked Crisps.
pork snacks to suit every pub:
• Midland Snacks Traditional Scratchings is our best-selling pubcard - Great Taste awardwinning hand cooked scratchings using a recipe that has stood the test of time. • Mr. Porky Hand Cooked Scratchings – from the most recognised name in scratchings, this Great Taste award-winning scratching is set to become the new benchmark for a premium scratching. • Mr. Porky Crispy Strips – a lighter bite, akin to crispy bacon rind, for those who want all the taste of a scratching but a less hard texture, and another Great Taste award-winner. Given that snack sales increase by up to 80% when they are more visible5, Tayto provides pub-focused solutions such as eye-catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps - available at www.realcrisps.com/POS
Scratchings really are the ULTIMATE PUB SNACK! In a recent poll, they topped the list when 2,000 pubgoers were asked to name their favourite pub snack.3 This comes as no surprise as 83% of pork snacks are consumed with a drink4. The combination of a pint and scratching has been passed down generations and is fundamental to the Great British pub experience. There really is no matching a scratching! Premium crisps are another essential bar snack given 82% of pub goers eat them1 and consumers are willing to pay up to 30% more for premium over standard products2. Having products that aren’t regularly on promotion in supermarkets, such as REAL Hand Cooked Crisps, also enables venues to justify their premium pricing. With concerns rising again about the impact of Covid on the hospitality sector, snacks can help publicans navigate these challenging times as Smith explains, “Given uncertainties over Festive footfall, it’s reassuring that snacks’ long shelf life and ease of storage mean that venues can stock up without worrying about wastage down the line.”
MERCHANDISING TIPS Pub consumers look for brands they can trust and it’s important to stock proven sellers! Not all scratchings are the same and Tayto has a range of award-winning
We’re thrilled to announce a recipe refresh for our British-made hospitality exclusive brand REAL Hand Cooked Crisps. The whole range is now gluten free, with no added MSG and all flavours are suitable for vegetarians with six also suitable for vegans. PLUS, we’re proud to have won yet more Great Taste awards including our Jalapeno and Sweet Chilli flavours, as well as the classic, Sea Salt. We’ve also launched a new flavour, Smokin’ BBQ. As BBQs have grown in popularity during the last 18 months the timing is perfect for this new smokier flavour. To launch our Smokin’ BBQ, we’re running our first ever on-pack promotion. The campaign gives consumers the chance to become the face ‘with bags of character’ of this exciting new flavour. The campaign kicked-off at the University of West London in October and those who tried our new BBQ flavour rated it over 8/10 commenting… “Loads of BBQ flavour and salt. Nice and crisp!” “The BBQ flavour is excellent and it gives a real smoky flavour. Fabulous aftertaste!” “Really nice, smoky BBQ flavour and great texture! Really good crunch to them. Good, strong flavour too!”
By not offering a range of premium snacks, pubs could be leaving money on the table as Smith explains, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack. All it takes is for staff to ask “Do you want some snacks with your drinks?” Snacks also have the potential to increase sales of drinks. Pork scratchings are a great example. The perfect partner to cider, wine, and especially premium beers and lagers, their unique taste balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour and helps get your thirst on.
THE NEW FACE OF REAL
The campaign is being supported through ontrade social, POS and digital activity.
CLOSE THE DEAL Snacks offer a simple route to incremental sales - if customers are prompted to buy them with their drinks. Thankfully there are a few simple tips for venues to achieve this: • Stock a range of proven, premium snacks that have been developed for the licensed sector o Award-winning pork scratching pubcards from Midland Snacks and Mr. Porky o Premium REAL Hand Cooked Crisps - which are exclusive to the hospitality sector • Get your team to prompt purchase o ‘Would you like some crisps or pork scratchings with your drinks?’ is all it takes! • Put your snacks where customers can see them o Pubcards behind the bar o A full range of crisps on the bar o Bar runners and coasters are great eye-catching prompts SOURCES: 1. Norstat, March 2019 2. CGA Strategy Research 2016/2017 3. Perspectus Global Poll, March 2021 4. Norstat | Jan 20 5. HIM! Foodservice Research 2016
Real Smokin’ BBQ is available now. POS for the whole range is available to order FREE from our website www.realcrisps.com/POS
Dry January Doesn’t Mean Empty January 24
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“Change is not a threat, it’s an opportunity. Survival is not the goal, transformative success is.” • promoting food pairings with non-alcoholic drinks • focus on health. Tap into the mindset by promoting your January venue as a health friendly pub or bar. • Host a special January party, with the country facing festive restrictions January might be a better month to put some cheer back • entertainment whether it is a pub quiz, pool table or boardgames add a new angle to the day or evening. Again, with the country facing restrictions, and the government encouraging people to stay at home this festive season give them a reason to come out!
Often described as the bane of the on trade, “Dry January” is on the horizon! Dry January, which started as a bit of a PR stunt by the charity Alcohol Concern six years ago, has now become something a national bloodsport. When it first started in 2013 5000 people took part January this year an estimated 4.2 million took part, an increase of 23,000%! So, it will come as no surprise to any licensee that January is often a tough month! But it needn’t be! In fact, it could be seen as an opportunity. Those who temporarily take a break from drinking alcohol are here to stay. Campaigns like Dry January and Sober October, are only part of the shift towards people drinking less as they become more health-conscious. According to studies 1 in 5 adults do not drink alcohol at all, and pre-pandemic 72% of people were taking 3 days and 62% avoiding work nights. This shift presents challenges for pubs and bars who do not evolve, not only for January and October, but also in the long-term. What’s good for livers isn’t necessarily good for business, and the decline in trade can hit businesses hard. John Gemmell, On Trade Category and Commercial Strategy Director at HEINEKEN UK comments: "1/3 of UK adults are now moderating their alcohol intake . Health and moderation are becoming increasingly prevalent in drinkers’ lives, meaning no and low alternatives are becoming a must stock feature – as they are crucial for enticing health-conscious consumers into the on-trade and making them feel part of the occasion. The no and low category is continuing to grow, and is now worth £45m in the on trade alone . Its rapid growth shows no signs of slowing down. As the demand increases, it is even more important to review your no and low offering and adjust your range accordingly. "By early 2020, the no and low alcohol sector was in 36% growth and worth £94M (0.6% share of total Beer and Cider) in the UK and £8M in Scotland at the start of last year. Its rapid growth shows no sign of slowing down. Covid-19 has accelerated the moderation trend. As more and more people moderate their drinking, abstain – temporarily or for the long term - now is the time to review your no and low offering and adjust your range accordingly. "Even when moderating, drinkers remain category loyal - meaning a cider drinker would prefer to choose a non-alcoholic cider than a zeroalcohol lager. Therefore, it’s important to have a brand for every drink category, from lager, ale, cider, spirits and wine, so nobody has to compromise."
NOT ALL “DOOM AND GLOOM” That’s true! Although these figures are slightly out of date, according to Kantar Worldpanel, 86% of the adult population had never participated in Dry January (and this is consistent across the last 3 years). Moreover, 64% of people who hadn’t yet participated said they never would. Furthermore, a study published in the journal Adaptive Human
Of course, there are no rules that suggest you have to drink alcohol when you go to the pub and while it’s understandable that people who are not drinking might choose to avoid anywhere that serves alcohol, there’s nothing stopping operators enticing non-drinkers in with a good selection of alcohol-free beer and other non-alcoholic drinks – not just in January but all year round.
BEER Behaviour and Psychology a couple of years back, found that people who drank regularly at their local pub were happier, more satisfied with their lives, and had more friends. “The study showed that frequenting a local pub can directly affect peoples’ social network size and how engaged they are with their local community, which in turn can affect how satisfied they feel in life,” said Professor Robin Dunbar of the University of Oxford’s Experimental Psychology department, which conducted the study. Don’t forget-nine out of 10 people who set out on Dry January have already fallen off the wagon half way through the month
MAKE DRY JANUARY A “TRY JANUARY” “Try January”? Yes, Try January, an initiative to spark positivity at the start of the year and encourage people to come out, try new food and drink in pubs, bars and restaurants rather than stay indoors or stick to ‘The usual.’ An initiative to beat those January blues! It all began in 2014, following a meeting with cocktail chain Be At One, who had launched a marketing initiative called “Try January” to encourage people to order its new cocktails through the bar’s app, after which an idea developed to encourage people to try new things in pubs across the entire trade, helping boost pubs during the quiet spell, and also helping lift people’s mood at the start of the year by getting experimental with food and drink. With people look to a healthier lifestyle, operators need to embrace this growing trend to make sure that when guests do venture out, they can offer them a variety of options to ensure they visit you rather than the pub down the road. This can include: • Maximising your alcohol free offering by getting creative, maybe include alcohol free tastings or a festival • incentivising customers a free offer to drink
John Gemmell, adds, "Heineken 0.0 is the number one no and low alcohol brand . Catering to the 65% of UK adults proactively trying to lead a healthier lifestyle , Heineken 0.0 is only 69 calories a bottle making it the perfect alcohol-free option that doesn’t compromise on taste. With fridge space at a premium, stocking Heineken 0.0 delivers twice the rate of sale than other big brands in this segment . Or, with 90% preferring draught to bottled beer , consider stocking Heineken 0.0 on draught via SmartDispenseTM BLADE. Serve freshly tapped pints of Heineken 0.0 from any counter-top. BLADE's plug and play advantage means you don't have to swap out an existing tap to meet this consumer demand for draught. Heineken 0.0 is the first alcohol-free draught beer that can use the existing cellar set-up and sit alongside regular beer taps in any pub – allowing operators across the UK the opportunity to maximise on the growing demand for no & low options. "Through Star Pubs & Bars, we saw that stocking Heineken 0.0 in both packaged and draught format delivers 133% uplift in volume sales versus selling packaged alone , so this is a great option for those with more space. Your customers remain category and format loyal, so having a non-alcoholic beer on draught alongside its alcoholic alternative drives inclusivity and encourages greater sales all-round. "
CIDER John Gemmell, explains, "Old Mout Berries & Cherries Alcohol Free is the number 1 no and low alcohol cider in the on-trade53, distributed in over 5,000 outlets. It commands a higher RSP than soft drinks, making it a great way of unlocking additional category value and a must-stock for operators. As consumers remain category loyal, this popular alcohol-free option is an ideal way to entice cider drinkers looking to moderate, making them feel part of the social occasion. "Not only is Old Mout Berries & Cherries Alcohol Free made using natural flavours, suitable for vegans and gluten free, it has the same great taste as its alcoholic counterpart. Stock this popular alcohol-free option to meet consumer demand. "
Menabrea Announces Launch Of First Alcohol Free Italy’s oldest brewery, Menabrea, has announced the launch of its first ever alcoholfree beer, Menabrea Zero Zero. Initially available exclusively through the on-trade, the premium alcohol-free lager beer has a finely balanced taste and excellent, compact foam. Dealcoholised rather than brewed to be 0%, the latest addition is made using the same unique brewing process and 170-years of family expertise that makes Menabrea so remarkable. Research undertaken by IWSR signalled that the low and no alcohol boom is showing no signs of slowing, with a predicted sales increase of 31% in volume by 2024. A first for Menabrea, the team has worked hard on the development on Zero Zero to ensure it meets the high-quality credentials customers have come to know and love,
delicate yet full-bodied. Angus Lawrie, Head of Premium brands at C&C Group said: “We are delighted to now be able to offer an alcohol-free alternative, for those who want to enjoy the great taste of Italy’s most stylish serve, but with 0% ABV. Menabrea has been the superior beer of choice in bars across the world for many decades and the arrival of Zero Zero sets a new benchmark of quality in the non-alcoholic beer category.” The 330ml bottles are available now from distributors in the UK, including Delitalia, Bibendum, Matthew Clark, and Tennent Caledonian Breweries. Find out more www.menabrea.co.uk.
Hertfields Expands to Three Pubs Following Investment with Star Pubs & Bars Hertfordshire-based events and hospitality company Hertfields is taking on its third leased pub* – The Fox at Pirton near Hitchin – following a £170,000 refurbishment with Star Pubs & Bars. The investment has restored the previously tired local to its former glory as a great quality traditional village pub.
Hertfields’ owner Steve Birch said: “The Fox will be the quintessential traditional pub with real ales, open fires and a warm welcome, whether customers want to drink and socialise or enjoy some good pub grub.
The revamp has carefully renovated the exterior of the Grade II listed building and upgraded the interior throughout, whilst retaining all its character and charm. Features such as inglenook fireplaces and original beams have been restored and a snug created, adding to the atmosphere.
“The Fox is a great addition to our growing business. Star have been extremely flexible to work with and have fully accommodated our vision for The Fox in the designs. They used an excellent team of builders and designers, and the pub looks fantastic. We continue to look for other new projects in and around Hertfordshire.”
A new kitchen will enable The Fox to introduce food in the new year, which will focus on pub classics including Sunday roasts. The pub will build a reputation for cask ales with up to five available. A cellar overhaul and the installation of state-of-the art dispense equipment will ensure consistently perfect pints.
Added Star Pubs & Bars’ area manager Dan Hayward: “We’re delighted to have joined forces with Hertfields at The Fox. They have just the skills required to build a successful, sustainable pub – sharp business acumen and brilliant delivery of hospitality.”
Company Insolvencies Surge by 88% with Numbers Higher Than Pre Pandemic Levels 26
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are struggling now, or think cash flow may be squeezed in coming months. The earlier they act, the more options they’ll have to continue trading and recover.”
Insolvency figures released on Friday for November 2021* by the Government’s Insolvency Service showed an 88% increase in corporate insolvencies compared to the same month last year (1674 in November 2021 and 891 in November 2020). They were also 11% higher than the number registered two years previously (pre-pandemic; 1,509 in November 2019).
“The biggest increase can be seen in Creditors’ Voluntary Liquidations, where directors have chosen to place their business into an insolvency process. In part this may be because creditors can now use enforcement measures, forcing directors to take pre-emptive action. The number of administrations also continues to creep up - typically administration is used as an alternative to liquidation where it is possible to rescue a business.”
For the first time since the start of the coronavirus pandemic, the monthly number of registered company insolvencies was higher than pre-pandemic levels. This was driven by the higher number of creditors’ voluntary liquidations (CVLs). In November 2021 there were 1,521 CVLs, 43% higher than in November 2019. Other types of company insolvencies, such as compulsory liquidations, remained lower than before the pandemic.
Oliver Collinge added: “There are plenty of proactive things you can do now to build resilience into your business for the post-Covid economy; don’t leave it too late. Having a restructuring professional guide you through the process can be invaluable in getting the best outcome and will also help you understand and mitigate your risk as a director.”
Restructuring and insolvency professional, Oliver Collinge from PKF GM said: “The surge in corporate insolvency numbers is not surprising. Many businesses have now started to repay BBLS and CBILS loans as well as deferred HMRC liabilities.” “Cash flow pressures due to the well documented issues around higher inflation, staff shortages, increasing energy prices, supply chain challenges and the need to repay Covid incurred debt, is likely to lead to increased numbers of insolvencies over the next 12 months.” “The impact of ‘Plan B’ and the re-introduction of stricter measures to protect against the Omicron variant could derail the UK’s fragile economic recovery and create serious challenges for many businesses, particularly those in hospitality, leisure and retail. People who have been told to work from home to stop the spread of the virus might feel uncomfortable socialising and that will further diminish what is normally a critical period for retail, hospitality, and leisure businesses. Mixed messaging from government and an increasing lack of confidence could have a catastrophic impact on businesses at a time when support measures such as the Job Retention Scheme are no longer available.”
“For those businesses that are struggling, now may be the time to begin negotiations with landlords and creditors to develop manageable repayment plans. Will revenues be high enough to support your cost base? Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during lockdown? Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to survive, consider applying for government funding to meet the short term cash impact of this.” Of the 1,674 registered company insolvencies in November 2021: • There were 1,521 CVLs, which is double the number in November 2020 and 43% higher than in November 2019; • 50 were compulsory liquidations, which is 32% higher than November 2020, but 82% lower than November 2019; • 10 were CVAs, which is 33% lower than November 2020 and 52% lower than November 2019; • There were 93 administrations, which is 27% higher than November 2020, but 38% lower than November 2019; and • There were no receivership appointments. *November insolvencies:
“These challenges will put multiple added pressures on businesses in the coming months, particularly those that weren’t in robust financial health before Covid, so it’s critical businesses act early and seek advice if they
Registration Opens for Hotel, Restaurant & Catering 2022 events for an unparalleled gathering of the food, drink, hospitality and foodservice industry.”
Hotel, Restaurant & Catering (HRC), the UK’s largest and most prestigious business event for the hospitality and foodservice sector, has opened visitor registration for its 2022 edition, taking place on 21-23 March at ExCeL London.
The industry has welcomed the return of HRC, with Philip Shelley, Chair of NHS Food Review, commenting: “Hotel, Restaurant and Catering is one of the showcase events of the year for leaders in public sector catering. The opportunity to have competitions and skills theatres for chefs, provides evidence and confidence in our chef development – looking forward to continuing our involvement.”
A wide range of innovative industry suppliers will be on show, covering categories such as food & drink, catering equipment, hospitality tech and, newly rebranded for 2022, design & décor. The event is also partnering with The Pub Show to cater directly to the UK’s pub and bar professionals, with insightful trend trails and content from OnTrade Consultancy. Visitors will have free access to over 100 talks, competitions, chef demonstrations, panel discussions and trend trails over the three days of the event covering some of the most vital challenges and opportunities for pubs, restaurants, hotels, catering businesses, public sector and more. The event will also be continuing its partnership with Staff Canteen as some of the industry’s most respected culinary experts cook up a storm at The Staff Canteen Live demo area. A major change for 2022 is the news that HRC will be co-located with IFE, International Food & Drink Event, IFE Manufacturing and London Produce Show at ExCeL London, welcoming retailers, wholesalers, importers and exporters to the event along with the food & drink processing, packaging and manufacturing industry. Cumulatively, the shows will welcome more than 30,000 key industry
“Hotel, Restaurant & Catering is brilliant chance to learn and to connect with so many ideas and people from across the industry,” added hospitality leadership coach and Hawksmoor Head of Culture Madeleine Geach. HRC will once again host historic chef competition International Salon Culinaire, which celebrates its 120th year in 2022. The competition will see talented chefs putting their skills and knowledge to the test across a wide range of categories throughout the three days of the show.
buyers and highlight more than 1,500 innovative suppliers. “HRC was the last industry event to take place before the Covid-19 lockdown began in March 2020 and we’ve been supporting our industry throughout the pandemic with a wide range of webinars and virtual events hosted on HRC Connects, a new digital platform for the industry,” said Event Manager Ronda Annesley. “We’re thrilled to be welcoming our community back to ExCeL London to meet and do business face-to-face, and excited to be joining forces with our partner
Consultant Chef Steve Walpole said: “HRC is the go-to event for the hospitality industry. More than ever shows like this help to give visitors an insight into what’s happening in our industry from innovation and trends to food and equipment. It’s an Aladdin’s cave for chefs.” Register for your complimentary ticket to HRC, including access to all partner events, at www.hrc.co.uk
Tune In This Christmas and Play Music from Just 80p Per Day Whether it’s serving up a concoction of festive drinks, decorating the bar with your favourite Christmas trimmings or finalising your specialised menus, creating a seasonal atmosphere could enhance the experience and ensure businesses get the most out of the festive period. With this in mind, playing seasonal Christmas music could help to lift the mood and give businesses that perfect festive feel. It could help to create a welcoming environment, make customers feel more upbeat and could help to create an atmosphere which is both enjoyable and memorable. You could even use a mixture of music that includes some non-Christmas tracks and a variety of genres and styles that could help to give your business a modern,
fresh and unique feel and help to make it stand out. Playing a range of music that your staff enjoy, particularly during set up and clean down times, could help to make them feel more valued and involved. It could help to ease them into their day, create a more collaborative environment and could help to boost team morale by creating a more positive and collaborative space. So, whether it’s the carols, the classics or something more contemporary, tune into Christmas and discover your mojo this festive period! https://pplprs.co.uk/tune-into-christmas/ 0800 0868 798
Uber Eats, Deliveroo and Just Eat Double Yearly Commission Revenue from UK Restaurants 28
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first three days since the announcement of Omicron. That's why it's been so important for us to protect our margin this year and one way to do so is to avoid the aggregators. Our average order value is around £45. But given the 30% commission I give to the aggregators like JustEat and UberEats they're taking an average of £13 per order. Compared to the £3 Flipdish charge, for us it's the clear choice to ask customers to order direct."
UK restaurant owners could only last 10 weeks if the UK went into another lockdown, according to new research by Flipdish. The data from 200 UK restaurant and cafe owners and decision makers shows more than two in five restaurants (42%) feel this is the most important Christmas the industry has ever faced. If a lockdown is avoided, restaurant owners predict that 20 million orders will be made over the festive period compared to usual months. This won't be easy to achieve as 85% of those surveyed are struggling to hire staff. The top reasons owners think the hospitality industry is facing a tough recruitment market are: employees don't want to work long hours (42%), candidates don't have enough experience (38%) and there simply aren't enough people available (36%). Whilst nearly half (47%) of restaurant and cafe owners are having to work longer hours themselves, 44% are deploying technology like table ordering systems to bridge the gap. 16% of owners said hiring more staff is a top priority going into next year. This comes as the latest independent analysis by industry expert Peter Backman estimates Deliveroo, Just Eat and Uber Eats, are capturing more than £2.5bn in annual fees from UK restaurants, a rise of £1bn since 2019. When asked, nearly a third (30%) of owners felt angry the aggregators took so much commission during a challenging 12 months for the industry. However, some are fighting back: the data suggests 60% of owners have broken up with an aggregator since the pandemic first started and 21% say breaking away from Just Eat, Deliveroo, Uber Eats is a top priority for 2021. When asked about other priorities for 2022, the top responses were improving the takeaway service (28%), building a new website (27%) and boosting marketing efforts (24%). In addition, one in five (20%) plan to invest in new technologies like table ordering and digital kiosks. This comes as 40% of UK restaurant owners feel it will take between two and 10 years to fully recover financially from the pandemic - less than one in five (19%) will have recovered this year. Worryingly, the average restaurant owner only has 10 weeks of cash in the bank should another lockdown strike. Fionn Hart, UK Country Manager at Flipdish says: "2021 has been another tough year for restaurants. VAT rises, lockdowns and low cash
reserves have given many owners sleepless nights. Christmas is usually a time to celebrate and enjoy a festive windfall but with staff shortages, the Omicron variant and the HOGO (the hassle of going out), crippling hospitality businesses, it's proving even harder than last year. With thousands of businesses at risk of going bust, the UK's exciting restaurant industry is being threatened. In contrast, the aggregators will be enjoying big bonuses at Christmas having made more revenue than ever before." Japanese restaurant, Samsi in Manchester says: "Christmas is a crucial time for the restaurant. We are still reeling from the pandemic and the best way to recover is capitalising on the opportunities around the festive period and serving as many customers as possible. We have eased the pain by using table ordering and putting QR codes in place. Relying on aggregators would put the business only further in danger." Martin Lovell, Managing Director at Thaidee restaurant in Cheshire, said: "I used to be a Just Eat flag bearer but the aggregator was directing my customers to my competitors. I like to have a close relationship with my customers but don't like knowing the big tech company is doing so. Any gains we made during the pandemic have been lost in commission. Now, we turn off Just Eat when we can to avoid paying such high fees. In 2021 alone, by using our own direct ordering system we have saved over £30,000 that would otherwise have gone into the pockets of the aggregators.That's why we're planning to leave Just Eat in 2022." Rahul Sharma, Director at The Regency Club in London, commented: "We are up against it this year. Staff shortages have been severely impacting the business when we're open and the threat of closure from Omicron is hanging over us too. In fact, we had 194 cancellations in the
Jusnah Gadi, co-founder of Hot 'n Juicy: "Some of the aggregators who we work with at the moment like Deliveroo and Uber Eats charge huge commissions to employ their services as well as having limited control on the back-end for restaurants to deal with customers directly which sometimes frustrates the customer journey. Since partnering with Flipdish we have been able to build a streamlined ordering system for HNJ, this was a bespoke process which meant that we were able to address all the feedback we received from customers while Flipdish technology allowed us to tailor it to those needs. It only makes sense that the near future would entail transferring all customer operations inhouse at Flipdish, which would include delivery services, giving us maximum control as a company over the entire operation which would in turn also mean being able to retain maximum revenue as a business." Peter Backman, international restaurant and delivery analyst, said: "Many operators, who have previously steered clear of delivery, added a delivery and click & collect offering during the pandemic. As a result, the tech giants have seen revenues from commissions surge. For restaurants, giving up to 30% of revenues to middlemen is not ideal for the bottom line." This is why Flipdish has launched the StraightFrom directory that allows consumers order directly from restaurants in one place, without charging fees or commission to the restaurants, or a charge to the consumer. Tanisha Broady, owner of small independent Caribbean restaurant, Rock of Virtue, in Cambridge said: "Christmas is critical for our business following another difficult year. We have money in the tills but with the new variant lowering footfall it could disappear quickly. Digital ordering both takeaway and click and collect - have been instrumental in keeping us afloat this year. But we need to keep as much of the revenue as possible rather than handing it over to food delivery companies like Just Eat and Deliveroo. The public don't quite realise how much money we lose when they order from these tech companies. All independent restaurants want for Christmas is for customers to order direct."
Riso Gallo Young Risotto Chef of the Year 2022 Now Open for Entries Italian Grain Experts Riso Gallo have launched the fifth Young Risotto Chef of the Year competition, aimed at budding chefs aged 17 -23 years who are either in education or starting out in their professional careers, with entry open until the 31st December 2021. The regional finalists will have their dishes evaluated by professional chefs at the top of their game and then perhaps to compete at the Grand Final in London, where the winner will be named the Riso Gallo UK & Ireland Young Risotto Chef of the Year The winner will receive an all expenses paid three day work experience with renowned judging chef Fabio Pisani and his team at the 2 Michelin starred Il Luogo di Aimo e Nadia in Milan, Italy.
Entrants are asked to produce and photograph their dish, and regional heats will take place across the UK and Ireland. Regional heats will take place in; South at North Herts College, Midlands at Loughborough College, North at Middlesbrough College, Scotland at West Lothian College, Northern Ireland and Ireland at SERC College and Wales and the South West at Exeter College. The final judging panel will include; Consultant Chef Paul Gayler MBE; Danilo Cortellini, Executive Chef at The Italian Embassy; Adriano Cavagnini, Executive Chef at the Bvlgari Hotel; Fabio Pisani from Il Luogo di Aimo e Nadia in Milan; Davide Degiovanni, and Fransceco Dibenedetto, Head Chef at Bibendum in London.
The runner up will win a stage at a prestigious restaurant in the UK.
For entries and Terms & Conditions visit www.youngrisottochef.com
Double Delight for New Forest Hotel as its Beresford Restaurant Receives 2 AA Rosette Award A New Forest restaurant is celebrating having been awarded a prestigious 2 AA Rosette rating following a recent inspection.
rants and eat meals to establish the quality of the food.
The Berefords Restaurant, which is part of the Balmer Lawn Hotel and Spa near Brockenhurst, is an established restaurant in the region and well-known for its quality food – with the latest rating from the AA serving to underline its commitment to providing excellent food and drink.
To award two rosettes, inspectors are looking for ‘excellent restaurants that aim for and achieve higher standards and better consistency.’ Alongside this, they’re looking for a restaurant where ‘a greater precision is apparent in the cooking, and there will be obvious attention to the selection of quality ingredients.’
Offering the best seasonal and locally sourced ingredients, the fine food and wine concept restaurant caters to a broad range of tastes and needs, with its quality of service consistent throughout. The 2 AA Rosette mark will help potential diners recognise this fact and provide confidence in expecting a high standard of fare.
Michael Clitheroe, General Manager at the Balmer Lawn Hotel and Spa, speaking of the award, said: “AA Rosettes are highly coveted in the restaurant industry and are a real mark and measure of quality. Having already established the Beresfords as a 2 Rosette standard restaurant, we were delighted to have that status reaffirmed this year.”
The AA Rosette awards, an annual event, are now in their 65th year having started in 1956, and are considered amongst the top accolades within the restaurant industry. The rating system is deemed an award rather than a classification, with suitability being determined by AA inspectors who visit restau-
He continued: “The team within our restaurant, and in turn, the restaurant industry, care so passionately about delivering excellent experiences to their guests and this is testament to that – so a huge well done and thank you to them for all of their efforts.”
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Products and Services Haviland Presents Portofino Fry More For Less with OilChef
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Haviland presents Portofino, a dinner set that masterfully combines Italian taste and French know- how. For this edition, the porcelain Manufacture offers a new take on mosaic, drawing inspiration from the colours of Portofino, a stunning village known for its golden reflections and shades of blue. Since the Middle Ages, mosaics have been used to adorn the most beautiful houses, and have over time become a staple of Italian heritage. The Haviland Manufacture unveils a collection rich with Mediterranean influences and a prestigious decor made of more than 20 different mosaics. Each square is embossed and illuminated by beautiful reflections that reveal the finest details of exceptional craftsmanship. With this collection, Haviland highlights the richness of Mediterranean know-how and bears witness to a profound heritage of international influences. Through a succession of ever more refined decora-
tions, the serving plate sets the tone for the whole dinner set, creating flawless harmony between the various mosaic motifs. Portofino also features two versions of the gastronomy plate to choose from or combine according to one’s desires, and a dessert plate that highlights the whole set. The collection features distinguishing characteristics, including elegant and finely assembled decors. Every piece showcases a perfect harmony of mosaics, transforming each item into remarkable and unique jewels. Modernity, authenticity and a skilful blend of craftsmanship are the essence of this Limoges porcelain dinner set. With Portofino and its elegantly embossed decor a hallmark of the Manufacture for nearly 180 years the Haviland Manufacture takes you on a marvellous journey to the heart of the Mediterranean. www.haviland.fr
New! Easy-Fold Cardboard Hampers Cost-effective, space-saving, great quality, and unique to Candi Gifts! A fabulous alternative to traditional wicker, our clever hamper boxes were designed to hold as much as their counterparts but with the benefit of size consistency, maximising storage space, and minimising shipping costs. Each cardboard hamper is shipped flat and individually wrapped. To secure into shape, remove the backing from the sticky corners and press the walls together - simple! They all have magnetic buttons hidden under the front flap to ensure they remain neatly closed, and an attractive brown faux leather handle finished with firm-
Shanty Spirit
ly attached gold rivets making a handsome, top-quality hamper box. This design has a printed wicker effect and is available in four sizes. Coloured accessory kits are also available. Each kit is tailored to include the correct volume of shredded paper, closely fitting cellophane bag, gift bow and tag. Colours available are red, gold, green, pink, blue and cream. Prices start from £4.22 + vat per hamper box, or £5.59 + vat with accessories. www.candigifts.co.uk 01502 501681 salesdesk@candigifts.co.uk
Each Botanical isseparately vacuum distilled to extract and retain the freshness that nature intended. Finally we add a pinch of Dorset sea salt to remineralise the purest of water with which the spirit is cut. Let your taste buds take the plunge and transport yourself directly to the water’s edge. As well as being enjoyed as a “Sipping Vodka” or a “Shanty on the Rocks”, Shanty Seaweed Botanical Vodka breathes new life and adds delicious dimensions to some old classics. It also pairs beautifully with seafood.
SHANTY MARY 50ml Shanty Seaweed Botanical Vodka, 125ml tomato juice, 5ml lemon juice, pinch of sea salt, pinch of white pepper, 4 drops of Green Tobasco, 2 dashes Worcester Sauce, Seaweed powder. Pour all ingredients into tall glass with ice, mix. Garnish with celery and lemon wedge. contact@shantyspirit.com (+44) 7979-237-649 Facebook- @shantyspirits Insta- @shantyspirit www.shantyspirit.com
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
DMS Graphics Ltd DMS Graphics Ltd, based in Maidstone Kent is a well established Graphic and Display company providing a wide range of services to many sectors including Exhibition, Hospitality, Retail and Construction. DMS was initially formed in 2006 as the graphics production arm for Datateam Business Media, providing signage and exhibition graphics to Datateam and selected customers. Due to the success of this venture DMS Graphics was tasked with developing the external customer Database and increasing commercial sales. This led to the creation of DMS Graphics Ltd in late 2020. During the Pandemic DMS concentrated on the development of the customer database which meant that they were ready to resume service once the restrictions were lifted. Since restrictions have been lifted DMS Graphics Ltd have been
is a catalytic convertor for deep fryers! It keeps the cooking oil in a fresher condition, by slowing down oxidation, stopping polymerizations of the oil molecules and by retarding the buildup of free fatty acids, peroxides, total polar materials and most importantly of all the carcinogenic acrylamides in frying oil. The OiLChef device is not a filter, it is not a chemical, it adds nothing to the oil, it takes nothing out of the oil, it is an inorganic device that helps you keep your oil alive for longer. A simple 3 second self-installation which is virtually maintenance free, and only needs replacing every 3 years. OiLChef is a dream come true for professional kitchens that operate deep fryers. OiLChef is in thousands of deep fryers around the World and comes with a full 3year warranty and saves you up to 50% on oil purchases every month. Check them out at www.OiLChef.com Contact their CEO direct: sean.farry@oilchef.com
working with many companies providing exhibition and event stands all over the UK. Recently DMS designed produce and installed the Exhibition Stand for the launch of the new Diamonbrite Ceramic Polish at Automotive live which was held at the Birmingham NEC on the 11th of November. This stand was a modular aluminium frame with rollable graphics attached using magnetic tape which allows maximum impact at a lower cost than a totally bespoke approach. Contact DMS Graphics Ltd or check out the website www.dmsgraphics.co.uk for all our services. Our product range includes.
• Pavement Signs • Café Banners • Banners • Retail Display • Exhibition and event signage • Vehicle graphics and branding • Pop Up Displays and roller banners We look forward to hearing from you, to discuss your requirements.
New Moretti Forni S50E Promises Small But Mighty Performance A big bake from a small space is promised with the new high-speed Moretti Forni S50E professional electric oven for pizza, bakery, and pastry, available from Pizza Equipment Ltd.
This evocative small batch Organic Botanical Vodka offers you an experience like no other. An expertly crafted intricate blend of five hand-foraged organic British seaweeds create stunning undercurrents of Umami flavour. This subtle depth of flavour is further enhanced by ripples of Wasabi, Galangal, Yuzu, Bergamot and Sea Buckthorn dancing on the surface.
The foodservice and hospitality industry have suffered greatly since the shutdowns started in 2019. Since then, there have been gradual re-openings of hotels, bars, restaurants, and takeaways. However, the cost of food has risen greatly. One food group – cooking oil – has more than doubled in price and is set to rise even further. Some of the reasons are weather related which has reduced crop yield and other reasons are economic. Supply chains have been hit with rising costs of fuel, distribution, and labour. In addition to this, farmers are being offered a higher price for their crop seeds to make biofuel instead of edible oil and this impacts supply. How can the food service and hospitality industry protect against these risings costs? One way is to make the cooking oil last longer. In fact, the award-winning accessory for deep fryers, is doing just that. The OiLChef device
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 or see the advert on page 7.
Perfect for pubs, bistros, and cafés, as well as pastry shops and bakeries looking to expand their business, the S50E may be one of the most compact ovens on the market but its small size belies its big performance. Packing all the power and advantages of the larger models in the S series into a unit measuring just 890mm(w) x 1210mm(d) x 360mm(h), the small but hardworking oven reaches a maximum temperature of 450°C and promises energy savings in excess of 35% thanks to patented Eco-Standby™ and Half-Load™ functions, plus the special Adaptive-Power® technology
that regulates energy output according to the workload to produce a perfect bake without waste. Super-efficient insulation and versatile programming options add to the oven’s solid eco credentials, while the auto cleaning function that uses only heat and no chemicals also saves time and resources. All S series ovens come with a wide range of accessories and can be customised with specific baking chambers for pizza, bread, and pastry to suit the outlet. For further information on the Moretti Forni S50E, or other lines in the Pizza Equipment portfolio,please visit www.pizzaequipment.ltd.uk, contact Daniel Phillips on 0208 424 9483, email daniel@pizzaequipment.ltd.uk or see page 7.
Pump Technology Ltd. Pumping Systems for Commercial Kitchens NEW
For everything from a replacement pump to a kitchen refurbishment, specialist wastewater pumping provider Pump Technology Ltd. can assist. Pumping from Sinks to Combi Ovens, even hot wastewater to 90 deg. C, can be achieved. The DrainMajor range offers a choice of pump and tank sizes providing a wastewater pumping solution for all commercial kitchen drainage requirements.
The DrainMinor C (Combi Oven Pump) incorporating a specialist submersible pump with robust mechanical shaft seal, rigid float arm external to the pump body, low level inlet and full width inspection lid is perfect for reliable Combi Oven cleaning cycle operation. See the advert on page 13.
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Chefs' Buyer's Guide
Bake It Real For Christmas. Littlepod Is German Sausage Sales Surge For Xmas Sending Seasons Greetings To You All! like duck and pork, use it in your cakes and bakes, or as a marinade for fish! Sweet and savoury alike, LittlePod products are gluten free, suitable for vegans and kosher certified. Are you squeezed for time? Why not try our quality Vanilla Bean Paste in a tube. It has been specially created to provide top-quality vanilla in an easy and versatile form, with no wastage and less flavour bake-off. Each tube has a two-year shelf life and contains the equivalent of 20 pods, seeds and all. Put it in coffee, porridge, smoothies and ice cream, rub it into meats
LittlePod’s responsibly-sourced product range includes our innovative, easy-to-use natural vanilla paste and organic vanilla pods, as well as our extracts of vanilla, coffee and chocolate. These ingredients not only support each other in the rainforest, but are also perfect flavour partners in the kitchen. The perfect gift for any secret Santa! Visit www.littlepod.co.uk
Introducing Katana Saya, a New Knife Range by Grunwerg inside a Sheath, or Saya. Our individual knives come in a deluxe gift box, complete with their own Saya or 'Sheath' to protect the blade. There's a stylish wooden Saya for the eastern knives and sleek leather Sheath for the western knives. VG-10 steel is one of the most premium steels in Japanese culinary products. This high-quality stainless steel is hard and unbreakable and can reach a Rockwell hardness rating of up to 63HRC. The exquisite craftmanship in these knives can be seen in the elegant, layered pattern on the blades.
Introducing Katana Saya, a brand-new premium knife range by Grunwerg. Available in Pakkawood and Olive Wood, the scope of the Katana Saya range is to blend culinary traditions from both Europe and Japan. The 'Katana' was the prized sword of the Japanese Samurai with its extra sharp blade fashioned from folded Damascus Steel. It was traditionally always protected
The handles are available in Pakkawood and Olive Wood. The deep black finish of the Pakkawood handles strike a balance between opulence and hard-wearing durability. Lightweight and soft in the hand, the Olive Wood handles offer a more natural look, elegantly balanced against the pattern of the steel. This collection is a long-awaited range and is a perfect gift for any passionate cooks out there. SHOP NOW: https://grunwerg.co.uk/katanasaya
The Sausage Man has seen a huge spike in demand for German food and Drink in Q4 2021 – from both Retail and Commercial customers. After a relatively quiet festive season in 2020, with Covid uncertainty leading to the cancelation of Christmas Markets all across the UK, hospitality businesses are bouncing back in 2021 and they’re bringing the Bratwurst with them! Bratwurst and Currywurst stalls are what give your local Christmas Market that mouth-watering scent of sausage and caramelising onions. As important to building the yuletide atmosphere in your town as Christmas lights and carolling concerts, traditional German sausage is central at every winter festival and event. German Sausage is so easy to store, heat and serve in absolute safety. Traders love to work with Sausage Man products because they’re almost all gluten free, exclud-
ing Vegan Seitan options, and often free of allergens completely. They’re great for creating a quick inclusive menu that truly appeals to all. It doesn’t hurt that German sausage practically sells itself this time of year too! There’s nothing better to warm you up on a brisk winter’s eve than a tasty Bratwurst in a bun. With more focus on keeping safe and a drive to enjoy more outdoor winter events than ever before, German sausage could be the culinary solution you’ve been searching for this festive season. Find out more and set up your Commercial account now with The Sausage Man. New and existing customers get 5% off their next order over £200 on wholesale.sausageman.co.uk with code CATER5 until 28 February 2022. Want to find out more about selling Engel German Craft Beer or Mozer’s Spirits? Call +44 (0)1322 867 060 or email sales@sausageman.co.uk
Primrose Herd Expands with New Processing Facility Primrose Herd, a family business which has been supplying the Cornish pork to retail customers and the hospitality trade for the past 20 years, has expanded to a new site in Newham on the outskirts of Truro. The large new processing facility will allow Primrose Herd to keep up with demand as online sales soar, with many of Cornwall’s renowned South-West chefs, hotels, pubs and restaurants offering Primrose Herd award winning pork on their menus.. The expansion has been overseen by Sally Lugg, an award-winning farmer and business leader, who has grown the family operation from just two pigs in 1999 to the nationally recognized producer of quality pork it is today. Sally commented: “There’s a lot of uncertainty and change in farming and food production right now, but our supply chain is short and luckily we’ve got loyal, skilled staff, so we’ve avoided the worst of the recent upheaval.” She continued: “Despite the challenges of the pan-
demic, demand continues to grow so it feels like the right time to expand into a new facility.” Ms Lugg said they chose Newham due to its location close to customers in Truro and easy access to the road network, and the large facility has everything Primrose Herd needs to help it expand The butchery in Newham will be the hub of the operation allowing Ms Lugg and her team, which includes Head Butcher Jake Gregory, to continue to meet the demand from their discerning hospitality customers and ethical food lovers. She added: “We’re increasingly being sought-out by consumers who eat less meat and opt for non-intensive, outdoor-reared pork, knowing that it will be of the highest quality and provenance. Consumers are more aware of where their meat comes from, and what the ethical and environmental implications of that are.” If you are interested in purchasing Primrose Herd products or have any questions regarding the wholesale side of our business please do get in touch at primroseherd@tiscali.co.uk
Chefs' Buyer's Guide
GLOBAL Knives & Michel Roux Jr Exclusive Offer for Chefs & Hospitality Over the last year, we at Global Knives have been actively supporting the hospitality industry, whether it be through donations to Hospitality Action, support and equipment for professional chefs, or training for catering students. We've also been working with our long-term friend and renowned chef Michel Roux Jr, to come up with new ways to support chefs and students during such a difficult time. Are you a chef, studying to become a chef, or work in hospitality? We’re providing you with an exclusive one-off discount on knife sets for a LIMITED TIME ONLY. The G-ROUX/3 3-Piece Knife Set includes the G-58 General Purpose Cook's Knife with a 15cm blade, the GS-3 Small Cooks Knife with a 13cm blade and the GSF-46 Peeling/Paring Knife with an 8cm blade, and is
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priced at just £100. The G-ROUX/6 6-Piece Knife Set includes the G-55 General Purpose Cook's Knife with 18cm blade, the G-73 Carving Knife with 22cm fluted blade, the GS-5 Vegetable Knife with 14cm blade, the GS-38 Paring Knife with 9cm blade, the G-74 Ceramic Sharpening 'Steel' and the GS20/B Fish Bone Tweezers. This set is available for £200. The G-ROUX/9 9-Piece Knife Set includes the G-2 Cook's Knife, G-65 Ham/Salmon Slicer, G-20 Filleting Knife, GS-3 Cook's Knife, GS-5 Vegetable Chopper, GS-38 Paring Knife, GS-21 Palette Knife, G-74 Ceramic Sharpening 'Steel' and GS-29 Fish Bone Tweezers. You can buy it now for only £300! To take advantage of this exclusive offer, visit https://globalknives.uk/supporting-chefs
Riso Gallo Commit To Sustainable Program
Riso Gallo is the first international brand in the sector to have undertaken the production of rice from sustainable agriculture, making their premium best-selling risotto rices Gallo Traditional Risotto, Arborio, Carnaroli - fully Sustainable. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains. All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The excellence of the products and the high quality standards of the Riso Gallo chain are also guaranteed by the BRC and IFS certifications, and by the intense activity of the company's Research and Development centre. The focus is on the development and experimentation in the field
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of new Italian rice qualities, not genetically modified and aimed at minimising the impact of cultivation on the environment and its resources.
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Guaranteed - 100% Sustainable
100% of our sustainable rice has been produced at FSA Silver level or higher.
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Authentic - 100% Premium Quality
Riso Gallo guarantees the origin of the rice.
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At Primrose Herd we know how important quality is to you and your customers. We supply the finest pork individually prepared to a wide range of customers throughout Cornwall and beyond. These include pubs, hotels, restaurants, farm shops delis, cafés, and box schemes.
Customers can buy in confidence knowing they are dealing with a family business that is dedicated to them. So whether its belly pork, dry cured bacon or even a bespoke sausage you want for your menu our dedicated and experienced team are here to help.
Local – 100% Italian All our sustainable rice has been cultivated in 2019 exclusively in 14 selected farms.
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Loyal Lowering environmental impact. Using plastic packaging that is suitable for recycling and FSC certified paper packaging for sustainable forest management. Reducing waste and CO2 emissions and usingenergy from renewable certified sources.
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Original – No.1 in Italy
To see the full foodservice range from Riso Gallo visit www.risogallo.co.uk
If you are interested in purchasing Primrose Herd products or have any questions regarding the wholesale side of our business please do get in touch at primroseherd@tiscali.co.uk
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The Source Trade Show Preview
Issue 89 Issue 89
CLH Digital CLH Digital
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The Source Trade Show is Back in February South West. It will be one of the first trade shows for food and drink in 2022, and no other event serves up such a rewarding and valuable mix of comparative tastings, innovative ideas, networking opportunities and inspirational experiences. The show will have Covid-19 measures in place to ensure a safe environment for both buyers and exhibitors. It's the perfect opportunity to get back up to speed and kickstart your business for the year.
The Source trade show, at Westpoint, Exeter on Wednesday 9th & Thursday 10th February, is a great opportunity for you to restock, discover new products, and make the most of an influx of tourists to the
After a very difficult couple of years, this is your opportunity to reconnect in person, network with existing and potential customers, and be inspired by the latest in food, drink, and services. Finally you can get out from behind the computer, and taste and test products in person, as well as meeting the producers that made them. You’ll meet artisan producers that you won’t find anywhere
Free Your Spirit with Mermaid Gin Mermaid Gin is hand-crafted on the Isle of Wight using ten ethically sourced botanicals. A small batch spirit, it delivers a smooth yet complex blend of fresh organic lemon zest and peppery gains of paradise, with a hint of sea air from locally foraged, fragrant rock samphire – for a refreshing and invigorating serve. Working with column stills for a smoother spirit, the process is tightly controlled capturing only the hearts of each batch – the sweet spot of any distillation. This avoids the hasher elements found in the heads and tails to create a pure gin that is perfectly balanced.
else, including more Taste of the West exhibitors than at any other trade show. Not to mention brand new to market companies and exclusive show offers! Attracting buyers from retail, hospitality and catering, the Source trade show brings out the best the South West region has to offer, from artisan food & drink to essential goods and services. If you have a serious interest in speciality foods, quality drinks, profitable catering and inspired hospitality, you cannot afford to miss it. Compare and contrast offerings and negotiate the best deals! For more information about the show, to book a stand, or register to attend, please call 01934 733433, follow @sourcefooddrink on Twitter, Facebook and Instagram, or visit www.thesourcetradeshow.co.uk
CLH NEWS - SERVING THE INDEPENDENT HOSPITALITY SECTOR FOR 21 YEARS!
We preserve the environment of mermaids by supporting marine conservation projects and working with Hampshire and Isle of Wight Wildlife Trust to restore seagrass meadows around the Solent. Our bottle is also completely plastic-free and made of 100% natural materials, with the seal around the cork being made from corn and potato starch. See the advert on the facing page for details or visit www.isleofwightdistillery.com Alternatively call 01983 613653 or visit Stand B16
See us at The Source Tradeshow 2022 www.catererlicensee.com
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The Source Trade Show Preview HS French Flint - The Glass Container Specialists HS French Flint Ltd are very pleased to be exhibiting at the Source Trade Show again this year and are looking forward to seeing Old Friends as well as New Contacts on STAND H16.
range and have even more wonderful glass jars and bottles to show you this year. Please have a look at our website www.frenchflint.com or give us a call on 020 7237 1750.
Having moved into a new and larger showroom overlooking the River Thames near Tower Bridge we have continued to expand our
HS French Flint Limited, The Gallery, Springalls Wharf, 25a Bermondsey Wall West, London SE16
South West Labels
South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products. The labelling gun market can be complicated. Many products are
Barton Reed & Co Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds. From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve. We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Barton Reed & Co is a familyrun business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relation-
known by different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including autoincrementing guns for batch codes. All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service. Visit us on stand H4 to view our products. ships with our suppliers to give you the best furniture available with a service that goes above and beyond our customers’ expectations. Seven reasons why you should choose Barton Reed & Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help. Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk
SEE US ON STAND H33
Cleaning, Hygiene & Infection Control
Why Tailoring Your Products Will Revolutionise Your Cleaning Routine The pandemic has shone a harsh spotlight on venue hygiene and cleanliness. It can be tempting to cut corners when it comes to your cleaning routine, but ensuring you have the right products for the right job can save you time and money in the long run. Hance McGhie from Chemisphere UK tells us about the science behind the products that will leave every aspect of your venue sparkling...
THE RIGHT PRODUCTS FOR... CLEANING SURFACES... A good surface spray should be food grade but food safe, and the ingredients should eat into biofilm removing any areas of residue that harbour pathogens. We have developed our independently-tested surface sanitiser to be extremely effective against bacteria, yeast and 99.999% of microbes, and - to ensure it’s easy to use - there is no need to rinse and it continues working for up to 14 hours when dry.
CLEANING NOZZLES, CONNECTORS AND SPARKLERS All nozzles, sparklers and connectors should be soaked overnight using sanitising tablets that are effective against bacteria, mould, spores and fungi. Using a tap and keg sanitising spray is also a good idea, as this can be used as and when to target bacteria and fungi, and remove any build up of yeast.
CLEANING BEER LINES Beer lines need to be cleaned by alkaline solutions which contain Potassium Hydroxide - a chemical used
in the food industry because it's an excellent detergent with strong antimicrobial properties. Your beer line cleaning products should be effective at emulsification and saponification of fats, protein peptization, and efficient at removing soils, greases and oils. Beer lines can get clogged up with yeast, so it’s crucial that your line cleaners stand up to the test - time and time again. Our Purple Pipeline Original is well known within the industry and is one of our top selling products, as it changes colour if your lines are dirty and doesn’t contain any caustic soda.
CLEANING GLASSWARE The best detergents for glassware include potassium hydrochloride but no caustic soda. Alkaline cleaning agents such as potassium hydrochloride are incredibly effective at emulsification and saponification of fats, protein peptization, and are efficient at removing soils, greases and oils.
CUTLERY AND CROCKERY Crockery and cutlery should always be put through a hot commercial grade dishwasher to ensure it’s hygienically clean and ready to be used again straight away. Using a highly concentrated bactericidal dishwashing and sterilising powder should totally eliminate egg, protein, starch deposits and tannin stains, meaning that your customers can be confident of spotless cutlery and crockery. Call us now on 0800 0188 062 or visit www.chemisphereuk.com
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CLH Digital
Cleaning, Hygiene and Infection Control Issue 89
Taking Care of Safety During Challenging Times Kate Thompson, Director Wales, The Chartered Institute of Environmental Health (CIEH) shares some tips for busy, preoccupied independent hospitality operators. • decide how likely it is that someone could be harmed and how seriously (the risk) • take action to eliminate the hazard, or if this isn't possible, control the risk There is lots of information available, including templates, to help you carry out a health and safety risk assessment and record it on the Health and Safety Executive’s website https://www.hse.gov.uk/simple-healthsafety/risk/
Hospitality operators are facing challenging times with cancelled bookings, staff shortages, supply chain problems and other pressing issues. While these challenges will understandably be the ones they will want to tackle, there’s one operational aspect that must be top-of-mind at all times – health and safety, including food safety. Every business has a legal obligation to protect their employees and customers from harm, but when health and safety is upheld to the highest standards, it can also help reassure both your staff and customers that you value them. When staff feel they are valued they are more likely to stay – and recommend others join – which can help solve any recruitment and retention problems, while customers who feel secure and looked after will be more likely to return to your establishment. Sounds simple, but if you’re busy fighting fires elsewhere, how do you make health and safety a priority? And where do you focus your attention to ensure you are getting everything right?
ASSESS AND MANAGE THE RISKS The minimum you must do is: • identify what could cause injury or illness in your business (hazards)
the floor and serve customers. Refresher training should also be considered for staff who have been with your business for a while, especially when new legislation is introduced, such as Natasha’s Law. Choose courses wisely. The flexibility offered by online training, like that offered by CIEH, works particularly well when time is short or you need to work around shifts, for example.
GO THE EXTRA MILE
Don’t forget about food safety. Wherever food is served, it is important to demonstrate the highest standards of food preparation, handling, storage and service. This is not only to ensure the safety of those who will be consuming the food, but also to comply with the law and to be assured of a food hygiene rating you can be proud of. Falling foul of the rules not only has the potential to put the public at risk but the success and reputation of your business. It is therefore essential that you, and the people that you work with, are equipped with the right skills and knowledge. You must put in place food safety management procedures based on the principles of Hazard Analysis and Critical Control Point (HACCP).
COVID-19 restrictions have been lifted, but the virus is still in circulation and many consumers are still nervous about its potential spread. Reassuring staff and customers that you take these concerns seriously will have many benefits and show you are going the extra mile to keep everyone safe.
HACCP is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level. The Food Standards Agency has resources to help you on their website https://www.food.gov.uk/business-guidance/managingfood-safety
With this in mind, you need to assess the risk of poor ventilation to help you identify spaces with poor ventilation and take action to improve it. Opening a window, even for just a short time, so fresh air can disperse and blow COVID-19 particles away helps to reduce the risk. Make sure you aren’t overcrowding spaces and if you can’t get enough natural fresh air, consider introducing a mechanical system.
CONSULT THE EXPERTS Businesses who are unsure or need support should consult an environmental health professional, who can advise on best practice as well as legal compliance. Understanding the law and how it affects your business, as well as ensuring that staff are trained correctly will enable you and your staff to adhere to relevant regulations designed to uphold food and workplace safety.
TRAINING, TRAINING, TRAINING Training staff in health and safety and food safety, including allergen requirements, will improve awareness and ensure compliance. Providing training at induction means staff will have the knowledge before they hit
As the weather gets colder customers will naturally want to dine indoors. In enclosed spaces, infectious coronavirus particles can build up over time, remaining suspended in the air and increasing the risk of transmission, especially if there is no ventilation or fresh air helping to refresh the air being breathed.
With coronavirus still spreading, remember that the risk of infection is reduced when social distancing is maintained. Where staff cannot keep their distance, for example in small kitchens and staff rooms, transmission risk can be managed by wearing face coverings. Other things to think about include cleaning more often, especially surfaces that people touch a lot. Staff and customers should be asked to use hand sanitiser and wash their hands frequently. Guidance changes continually so keep up with the latest rules so you can filter this down to staff and customers. Government and the Health and Safety Executive websites are good sources of up-to-date information.
Dreaming of Covid-Free Celebrations? Here’s How to Make it a Reality… Minoo Patel, Head of Technology at BonaCaeli, explains how hotels, pubs, bars and restaurants can protect staff and customers and prevent another lockdown Christmas and the New Year are special times of the year in the hospitality industry. But, as revellers flock to hotels, pubs, bars and restaurants, how will you protect staff and give guests a worry-free experience?
DON’T LET THE GRINCH DAMAGE YOUR PROFITS AND RUIN CELEBRATIONS. We’re all hoping that Christmas and New Year won’t be derailed by a last-minute lockdown. But many in hospitality are also worried that a surge in Covid-19 cases could lead to staff shortages in an already stretched industry. We know that masks, extra ventilation, and social distancing measures can help – but there’s another solution that could be a game changer.
Covid-19 is primarily transmitted through air-borne mists of exhaled particles, which can remain in the air for up to three hours. By simply installing a custom designed airpurifier, you can actively remove virus-carrying particles from the air and dramatically reduce transmission rates.
MAKE YOUR AIR AS CLEAN AS YOUR PLATES BonaCaeli’s AirVSAFE 2000 air purifier will remove 90% of airborne pathogens in your venue after just six minutes of running time. Run it continuously for seven hours or more, and it will remove 99.999% of pathogens – better than any other air purifier on the market. Give your staff and your customers the gift of a safer festive season with a BonaCaeli AirVSAFE 2000 air purifier. To learn more visit https://www.bonacaeli.com/hospitality
Encouraging Better Handwashing with Hand Hygiene, Anywhere… Anytime! Intellimix from Ideal Standard With the Hallco RHAMHWS+ Mobile Hand Wash Station Ideal Standard, one of the world’s leading providers of bathroom and washroom products, has launched Intellimix, a smart, cost-effective solution to support better hygiene in spaces as the commercial world reopens. Designed to dispense both soap and water with every use, Intellimix is completely touchfree, guaranteeing improved hygiene standards in public washrooms. Ideal for offices, leisure facilities and other high-traffic environments, such as shopping centres, hotels and restaurants, and airports, the fitting significantly lowers running costs while being sustainable and reducing waste. Despite delivering an optimum volume of soap with every wash for improved hygiene, Intellimix actually reduces the overall amount of soap and water typically used in washrooms with traditional fittings, minimising waste and generating cost savings of up to 80 per cent on soap and 85 per cent on water. Maintenance and cleaning is also hassle-free, with less frequent and faster soap replacement compared to traditional dispensers, and reduced cleaning required with all soap directed into the bowl.
Bluetooth enabled, Intellimix also offers parameter settings which can be easily controlled by facilities managers via a smartphone. From the palm of their hands, they can conveniently change a variety of settings on all taps in a building, including how much soap is dispensed, how long water should flow and how often anti-stagnation flushing should occur. Intellimix also sends notifications when soap is running low to avoid unnecessary physical checks. The fitting is available in Chrome and Black Onyx versions, while panel mounted models will launch later in 2021. What’s more, the screen can also be set to display a company logo or any advertising image during idle times. As well as the fitting, Ideal Standard has also developed Intellimix Mild Antibacterial Foam Soap, a unique formula to ensure flawless performance and optimal hygiene. Irritant-free and with a rich, thick texture, it is gentle on skin and offers a luxurious experience every time. For more information, visit: www.intellimix.co or see the advert on page 19.
With hygiene remaining high priority for operators, the Hallco Mobile Hand Wash station is perfect for any operation needing to introduce additional hand washing facilities. Utilising an easy to use manual foot pump – with no electrical or water connections required - this unit can simply be wheeled into position, filled and used immediately. Easy to maintain, the 20 litre freshwater container provides around 115 hand washes per fill, with a separate container for waste water. A handy paper towel dispenser, soap holder and integrated waste bin are all included as standard. Also available is a reduced height version for junior or assisted use.
TO ORDER: Contact the R H Hall Sales Team on 01296 663400 or sales@rhhall.com Full details available at www.rhhall.com Product video available on You Tube – search
‘rhhallcatering’ EXCLUSIVE BEST EVER OFFER! £329 + VAT – Quote CLHDEC2021 with all enquiries.
PLUS – Exclusive to readers is a FREE 20 Second Hand Wash Timer with every unit purchased!
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Issue 89
Hospitality Technology
How to Improve Digital Ordering as a Bar or Restaurant By George Ioannou, Managing Partner at Foolproof, a Zensar company (www.foolproof.co.uk) critical as hospitality has taken a real hit with many struggling to survive and revenues expected to fall by around 33%. For safety reasons - predominantly social distancing many local pubs and high-end restaurants alike have become reliant on digital shortcuts to capture and process orders. In many instances, these are hacks, quickly introduced, with time being of the essence, and therefore lacking the data and insight that can be captured from testing with real users.
ordering from employees.
want me to sign away my life.”
Yet ordering via conventional means erodes the opportunity to provide a more streamlined experience by automating processes. Perhaps even more importantly, it also doesn’t free up employees to offer a more premium service in other areas, and create the experience diners are craving. Two potential areas of cost optimisation or value creation.
Another idea is to form alliances with other bars/restaurants (five major groups own most of the pubs in London for instance) and agree to fund a shared platform. Uber Eats, Just Eat and Deliveroo are exploring new avenues and partnerships too.
WHAT CAN BARS AND RESTAURANTS DO TO IMPROVE DIGITAL This means the digital experience of ordering at table, ORDERING EXPERIENCES? now very much a part of the overall dining out experi-
The appetite to eat out and socialise again gained momentum when lockdown restrictions were lifted in England. But with yet more uncertainty around the festive season and bookings in a state of flux, how can restaurateurs ensure they are in the best possible shape to navigate their way through? Adding the wow factor and engaging with guests is
ence, is laden with friction, causing untold frustration for customers. A piece of recent research* we commissioned indicated that over 40% of people prefer to place an order via an app in a restaurant, yet very few people want to download applications or set up new accounts to order a drink without an exchange of value e.g. sign up for an account with us and you’ll receive ten percent off your round. Unless these experiences improve, customers won’t continue to adopt them. If a digital ordering experience is too difficult to navigate and fails to enhance, or complement the overall dining or drinking experience, customers may go elsewhere, simply stay at home or maintain their reliance on the age-old convention of
European Hotel Consultancy Everguest Launches in the UK to Help Hoteliers Through Critical Recovery Period Hoteliers must shift their focus from ‘survive’ to ‘thrive’ if they want their businesses to succeed as travel and tourism pick up pace once more during 2022. That is the view of European hotel consultancy Everguest, which is announcing its launch in the UK. Everguest has appointed hospitality business development professional Neil Middleton to lead its UK growth. Founded in Hungary by experienced hotel GM and marketing agency head Miklós Belán, Everguest takes a guest-first approach to handle the three most decisive factors in the accommodation selection process – guest reviews, pricing and online appearance. The circumstances of the past two years have caused many hotels to retract resources and operate without a full complement of staff, so outsourcing these core capabilities to Everguest’s team of experts ensures that hotels remain competitive, visible and appealing. Many hotels have survived the pandemic by regularly pivoting to fulfil short-term needs, but according to CEO Belán, now is the time for UK hoteliers to double down on attracting future guests. “The opening up of international tourism means travellers once again have a world of choice when it comes to booking a hotel,” he comments. “As the guest’s mindset shifts, so must the hotel’s strategy. It is no longer enough to keep the fire burning – it is time to fuel the flames; and Everguest has chosen now to expand to the UK because we can provide the manpower and expertise to deliver the right results for UK hoteliers.” Partnering with hotel owners and managers, Everguest provides services in three key areas:
Reputation Management – Hotels can miss out on potential business if not reacting to the experiences of past customers, so Everguest ensures all guest reviews are responded to, providing reports and analysis to the hotel that will improve its future performance. Crucially, as hotels welcome back international guests, the Everguest team is capable of responding in 10 languages Revenue Management - Everguest implements dynamic pricing based on market trends, competitor analysis and the hotelier’s own insights to maximise a hotel’s revenue. As this service is tailor-made and managed by people rather than software, solutions can be found to accommodate hotels whatever their situation; including introducing dynamic pricing for the first time or optimising current strategies Online Marketing - A hotel’s online presence is essential for enticing potential guests and driving valuable direct bookings. Everguest’s expertise includes managing a hotel’s social media platforms, running PPC advertising campaigns and providing professional web design to elevate the visibility and attractiveness of the property’s owned channels Everguest’s research shows that enhanced online marketing and strategic pricing have the ability to deliver revenue increases of 15-20% for hotels and that bookings can be improved by up to 24% through greater responsiveness to guest reviews. With a successful track record of growing business for independent hotels in mainland Europe, Everguest has recently appointed Neil Middleton to bring on new partners in the UK. Middleton has 18 years’ experience in tourism and hospitality, having worked in senior sales roles for brands including Booking.com, OYO, Expedia and Orbitz. “Hospitality is a ‘people’ industry so people are at the core of the Everguest philosophy,” says Neil Middleton, Director of Sales at Everguest. “Our offerings consider what matter most to guests and our approach centres on the needs of the individual hotelier. Our team prides itself on going beyond data and dashboards to tailor a service appropriate for the hotel type and guest base the owner aspires to; and with labour shortages an ongoing issue in the hospitality industry, we give hoteliers the support they need to help their business thrive.” To find out more about Everguest’s services see www.Everguest.net, watch this short video, or contact Neil Middleton on Neil.Middleton@Everguest.net or 07587 114030.
Having run an external poll* and conducted pieces of insight and strategy for leading restaurant and bar chains on their ‘at table’ digital ordering solutions, we’ve put together our top tips for brands wanting to nail the digital ordering experience.
PROVIDE OPTIONS Many consumers have been forced into gaining experience with technology since the pandemic hit. Although unsettling at first, repeated use has built a level of newfound confidence in basic processes when using both the device and platforms. However, for those still adjusting to the digital shift, anything outside of two to three user journeys and an experience can become overwhelming. In our experience, it’s all about providing options and not solely relying on digital. To avoid excluding those who may struggle to navigate a digital experience, or the guests who simply prefer to talk to the front of house team, there has to be an alternative in place. Businesses must leave a place for table service, or ordering at the bar. More and more pubs, including London’s famous Blind Beggar in Whitechapel have introduced “Request service” buttons to overcome this issue and serve those with confidence or capability issues.
A CENTRALISED PLATFORM The most common source of annoyance for those heading out to bars and restaurants is having to download (yet another) app. With a centralised platform to consolidate digital ordering at the table, you can provide a cohesive experience while developing something of your own. This could come in the form of browser-based pages, progressive web apps (smaller, lighter, and downloadable versions of web pages), or full-blown iOS/Android applications. Each of these approaches work well for chains who have the ability to develop their own centralised platform. White-label platforms also exist that can benefit smaller players, but are often basic. Your Round appears to be getting it right, with one poll respondent saying: “The best in-app ordering experience I had was using Your Round. Of all the apps I’ve used, it’s by far the most straightforward and doesn’t
DO RIGHT BY YOUR CUSTOMERS In a social setting, ordering through digital can be inherently anti-social, and often stunts a conversation. That’s complicated by it not working at all, or forcing people to follow a convoluted process. One poll respondent said: “...QR codes that take you to static pdf menus are not user friendly and the design isn’t equitable. The text is tiny, doesn’t appear all at once and requires a high level of dexterity to navigate. These menus have served a purpose during the pandemic, but need to adapt quickly to account for all user needs.” Another said: “There’s lots of really poor apps/sites, I guess a consequence of having to rush out solutions whilst being inexperienced in doing so.” The right ordering experience won’t cost your business the earth, yet the wrong one might. Start by asking your customers what they want from an experience. What will best suit their needs? And take a look at your competition as well as other adjacent experiences e.g. what does the world of online grocery, or ecommerce get right? Using this insight to form a strategy for your experience means you won’t stray far from the perfect solution. You also don’t want to overload your experience (browser-based or app) with features. While in a pub, ordering drinks and food is often all your customers will want to do. Unless you’re introducing a loyalty scheme, or an exchange e.g. discounts, don’t make your customers sign up for anything that is not providing value to the experience.
THE BOTTOM LINE If bars and restaurants push for a fully digital service, loyalty will be lost. Customers want and, for those without the confidence or ability to navigate current experiences, need an alternative. Without options, you’re going to marginalise large segments of your customer-base. Novel “service” buttons akin to Bob Bob Ricard’s famous “press for champagne buttons” provide a lowcost alternative. Whereas introducing self-service screens at tables, like McDonalds, could work for others. Regardless of the solution, now is the time to think carefully about the future of ordering as a bar or restaurant. Digital is likely to play a part in future dining and drinking experiences. Try not to think of it as a handicap or fad. It could be the making of your brand, and something it will become renowned for.
New Products from SAM4S SAM4S, a leading manufacturer of store automation products, is happy to introduce you the brand new products in 2022.
We are going to launch New CPU based on mainboard 7th generation Elkhart Lake J6412 for PC POS lineups. It is 2.5 times higher in benchmark score comparing to 4th generation Baytrail J1900 CPU. We will apply new mainboard to our current main POS products, TITAN-S series and Forza series. We also plan to introduce new style stand on TITAN-S model to offer various options for customers. With the growing demands on self-ordering KIOSK products, we are offering diverse choices to customer for different working environment. To start with, we have SK series KIOSK in 15” & 21.5” PCAP Touch screen with J1900/Elkhart J6412/Core i3 & i5 CPU supported. It is equipped with 3” printer, 2D barcode scanner &WIFI available. We have also slimmer type of SK series which fit better for compact and confined environment. Secondly, we are newly introducing Compact KIOSK using our POS system. You can have various options in screen size of 15”, 15.6” and 18.5” with low-end CPU Celeron N2807, N3160, J1900 and Elkhart J6412 to high-end CPU Core series. It is All-in-one KIOSK with 3” printer integrated in compact size and small foot
Stand allowing space flexibility. In addition, it has price competitiveness than general type of self-ordering KIOSK. Lastly, we are preparing completely new design of 21.5” KIOSK with user-friendly shape which is to be launched in 2nd half of 2022. Due to global pandemic, the demand for contactless product such as Kiosk for self-ordering & self-checkout has increased rapidly. SAM4S KIOSK would be the perfect solution for your choice. See the advert on the facing page for details.
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Hospitality Technology
Empowering Your Ambition with Xledger or drilling-down to source transactions for a 360° overview at the press of a button. With no requirement for new IT infrastructure, you can grow your business without interruption.
How often do you find yourself needing to update your POS, ticketing or booking systems to keep up with what customers want? Adapting to the pandemic-enforced restrictions put in place for venues and hospitality settings only added to the on-demand nature of distributed ordering and payment capabilities. Connecting these ever-adapting external systems with your back-end finance software shouldn’t be a factor holding you back. It can be achieved seamlessly with Xledger’s advanced cloud-based finance software that allows for effortless custom integrations with external systems. It helps over 10,000 organisations in 60 countries streamline, digitise and automate their finances. With Xledger, you’re always in control, whether that’s comparing actuals against budget, forecasting year-end
As a cloud software with an open API, Xledger can integrate with any other system to empower your organisation with one version of the truth. It automates financial tasks by up to 75% allowing you to spend less time processing transactions and more time analysing the result of them. From automated workflows to recurring billing, Xledger allows you to improve efficiency and streamline operations. Automated, configurable reports and real-time dashboards allow you to slice and dice data from every angle. Ultimately, the 100% cloud solution helps you to reduce costs, run a leaner, more efficient finance function and understand key financials in real-time. This gives you the opportunity to add real value to your organisation and frees up your time so you can focus on tasks that grow the business. If you would like to find out more about Xledger or to book a demo you can contact them by emailing mail@xledger.co.uk or call 0117 457 3293.
New Labour Scheduling Tool To Juggle Student’s Working Hours Across the country, many towns or cities depend on a level of student labour across a number of sectors, particularly hospitality. As operators gear up to welcome new and returning student employees in September, workforce management specialists Bizimply are launching new features designed to help businesses make the most of these valuable team members.
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Most operators recruit students for their flexibility, enabling them to fill the gaps in their staff rotas. Juggling students’ availability around their lectures can be a challenge for whoever has to create the staff rota. This is why Bizimply’s ‘Unavailability’ and ‘Deactivate/Reactivate’ features are being welcomed by their customers. Bizimply CEO Conor Shaw said: “So many of our
hospitality customers rely to some extent on students and it’s a relationship that brings benefits to employer and employees. Managing a team where some members are unavailable for certain shifts and not able to work for months at a time, was clearly making staff rota creation more time-consuming than it needed to be. The Unavailability feature allows managers – or the team members themselves, via their employee portal – to mark students as unavailable for work around their weekly lectures, eg every Monday and Thursday mornings. A second Deactivate/Reactivate feature makes it easier for operators to manage students’ longer-terms unavailability, eg returning home for the holidays. Visit Bizimply at www.bizimply.com
How often do you find yourself needing to update your POS, ticketing or booking systems to keep up with what customers want?
Xledger is an advanced, cloud-based finance software that allows for effortless custom integrations with external systems, so you never need to worry about your finance software holding you back.
Our powerful automation and real-time reporting tools support a live consolidation across the group, enabling venues to compare actuals against budget, forecast to year-end and drill-down to source transactions for a 360° overview at the press of a button. With Xledger, you’re always in control.
We provide venues & hospitality with: ✓ ✓ ✓ ✓ ✓ ✓ ✓
One, live version of the truth In-system, real-time reporting with role-based dashboards Flexible and bespoke integrations OCR to eliminate costly data entry errors A paperless workforce with automated digital workflows Consolidated reports in seconds rather than weeks Accessible from anywhere, all you need is an internet connection
To find out how Xledger can help your hotel or catering business, simply email: mail@xledger.co.uk or call 0117 457 3293.
Book a demo today!
Hospitality Technology
Issue 89
CLH Digital
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Sustainability and Personalisation Will Prevail in 2022 Peter Moore, Lolly CEO, offers his predictions for a year of further change in hospitality – underpinned by technology (www.itslolly.com) 2021 has been another year of highs and lows for hospitality, with the joys of reopening shadowed by enduring challenges, including staff shortages, no-shows and supply issues. As we move into a New Year, there will be several priorities we need to consider as we navigate our way through these turbulent times. We must not neglect the core values of sustainability and personalisation, as well as the duty of care we have to our customers in terms of safety and security. Hospitality technology will play a big part in the hospitality sector facilitating and embracing these values.
REDUCING POWER CONSUMPTION Sustainability will be ingrained within every part of our lives moving forward. Technology companies should be reviewing the power consumption within their organisations, as well as assessing and strategising on how they can support clients in managing and reducing their power usage. This relates to both hardware and software. Investing in and providing products that have lower power consumption, or building into software code hibernation modes, which allow for power cycles and automatic updates before opening every day, will help ease power usage reduction.
KEEPING CUSTOMERS INFORMED - SAFETY AND SUSTAINABILITY Allergen management will continue to be a big topic and there is an ongoing process to develop the most seamless and effective processes to
keep customers safe. As personalisation and data collection in the sector grows this will improve. For instance, automatic allergen alarms built into apps or software could support hospitality providers in safeguarding themselves and their customers. As well as allergens, consumers are expecting more from hospitality providers in terms of detailed nutritional information and the carbon footprint of their products. They are interested in the whole supply chain, product origins, and what companies are doing to cut back on their carbon footprint. Environmental information that visually flags products with a high carbonfootprint, or shares the product origin, could begin to appear alongside allergens and nutritional data on app and self-serve unit menus, as well as on PoS software. Carbon-footprint calculators could be built into apps to allow users to calculate the environmental impact of their meal or drinks, down to the type of milk they choose for their coffee.
APPS HAVE PEAKED As predicted, apps have been prominent in 2021. Yet, we are now in the early stages of maturity and subsequent diversification in the tech life-cycle of this product. Their use will settle and solidify, particularly playing a big role for larger hospitality organisations and corporate caterers. However, consumers don’t want to download an app for every visit or experience. Web-based ordering, particularly in-house will remain a big trend. Tableside ordering, with QR codes, browser-based menus, ordering and payments software will continue to be popular in 2022. Technology providers need to ensure a secure, seamless process and complete integration with back office and kitchen, as well as loyalty and payments.
place and create more seamless payments. New products will also improve accessibility by reducing payment costs for merchants. Direct bank transfers (via QR codes and pay-by-link) are currently free, but at some point this will be commercialised by banks etc., as revenue is lost from other payment methods. Ensuring consumer protection should be a priority for technology providers, and hospitality businesses need to understand merchant liability.
THE NEW-LOOK Windows 11 operating system was launched in October 2021, and with most hospitality tech operating on Windows software, in 2022 we will see a hardware refresh, as companies who are upgrading systems change their hardware to be compatible with the new OS. Alongside pin-on-glass and other more streamlined PoS and payments methods, this change will result in hospitality environments evolving to look slightly different and more modernised. This will happen slowly, but there are many bigger sites and companies with legacy systems that are going to need to start investing in upgrading their systems, so this will speed up the shift. In line with sustainable practices, technology providers should only be advising hardware updates only where it is necessary or beneficial from both a business and environmental standpoint.
CONTINUED TECH ADOPTION AND ACCEPTANCE CROSS-GENERATIONS
PAYMENT METHOD EXPERIMENTATION
The older generations are still using tech and adopting new ones, which means that hospitality providers have even more reason to embrace technology - they can be confident the majority of their customers are ready.
New products and entrants to the market will continue, as the industry and consumer habits shift and experiment in the ‘new normal’. In 2021 we saw the extensive rollout of QR codes, and on a lesser scale pin-on-glass and e-wallets. These products are going to continue to change the market-
Generation Alpha are coming into the marketplace. They have fewer reservations about sharing their information, and this openness with data will impact and improve the hospitality experience, leading to greater personalisation.
3R - Your Edge in Payment & Business Management 3R offer industry leading EPoS Solutions with integrated countertop or wireless payment solutions.
Ordering, Booking and Reservations; extensive stock control; intensive operator management; Hotel Link, ResDiary. Resident Pro, High Level, Guest Master, Guest Line and in-depth financial reporting.
Coupled with durable, secure hardware, is our signature EPoS software: CES Touch.
We give you the edge in business and payment management. Above all 3R provides best customer service to all their customers 24x7x365 from UK served Office.
Touch boasts a variety of features such as: a complete Stand alone or Multi Lane, Cloud Management, Online
See the advert below or sales@3rtelecom.co.uk, 01992 574 650 or www.3rtelecom.co.uk
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Outdoor Spaces
Issue 89
Stylish Luxury Gazebos From White Pavilion Hi, I'm Tim Burdekin, and I've designed and built the White Pavilion Garden Gazebo to be your perfect, all-weather gazebo for all the seasons. I designed the White Pavilion Garden Gazebo range to be combined with a variety of lighting, heating, coloured canopies and side screen options to help create the perfect gazebo for your outdoor space, garden, patio or hot tub area. They're 100% waterproof and designed to withstand the very worst the British weather can throw at them. And they're guaranteed to survive 100 Mph Winds - see 100 Mph Windproof. Our stylish hospitality gazebos Generate More Income from your outdoor space. Keeping your customers comfortable outdoors, the more time they will spend with you…. which means more money they will spend with you. A White Pavilion Gazebo gives 100% Waterproof Protection...100 Mph Windproof Guaranteed...100%
Sun Protection......and comes with a 5 Year Guarantee - Your gazebo choice doesn't get better than this. If you have any questions at all, feel free to get in touch. Give our team a call - 01653 695 285 or visit www.whitepaviliongazebos.co.uk We're here to help you get the very best from your outdoors.
The Bio Climatic Pergola from CambridgeStyle Canopies products on mainland Britain. We have a chain of partners that can assist you locally. The Bio Climatic Pergolas are a modern aesthetically pleasing addition to Pubs, Clubs, Restaurants, Hotels and many more commercial outlets. We have even installed on roof of new eight storey city centre students accommodation building for relaxing area.
Solisysteme are the inventor and historical leader of manufacture of the Bio Climatic Pergola Cambridgestyle Canopies is a long established provider of outdoor covered areas to commercial clients within the UK With clients such as BBC, Landrover Jaguar, Tesco and many more. We are very proud to be the sole distributor of Solisysteme
Designed to your specification Protects from the sun and inclement weather Provides natural ventilation Regulates the temperature in adjoining rooms Adjusts the brightness of the light by remote control Side walls, Heating and lighting options Up to 7m between structural support columns How can we help your business ? Cambridgestyle Canopies 01353 699009 office@cambridgestyle.org 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
Issue 89
Café Culture - Pavement Profit We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses. We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay
to buy budget as the continual bumps and scrapes outdoor goods
receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz
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 or see the advert on page 2.
Design and Refit Carbon Savings with Adveco FUSION Hybrid Hot Water Systems Commercial hot water specialist, Adveco, introduces the FUSION FPH-S range of low carbon, all-electric, packaged hybrid hot water systems. Designed to meet the daily needs of restaurants, cafés, public houses and other small to medium sized business, FUSION harnesses Adveco’s FPi32 air source heat pump (ASHP), a high-pressure ATSH calorifier with electric immersion, controls, and metering. Packaged together this provides a reliable, high-temperature, sustainable and cost-effective system for new build and refurbishment projects. “For organisations with small to medium basin and sink led hot water demands and a desire to embrace a more sustainable business model, the FUSION FPH-S range provides a single, easy to accommodate, highly effective response,” says Bill Sinclair, technical director, Adveco. “By choosing one of these packaged hybrid
water systems you gain optimum efficiencies, lower your carbon emissions and can be assured building regulations are being met for your commercial project.” FUSION is available in 16 pre-specified variants with 6 or 10 kW preheat and 9 or 12 kW electric top-up which support continuous capacity hot water demands from 257-377 litres/hour. The physical design, dedicated controls, and integrated metering ensure the ASHP preheat, and immersion work seamlessly to deliver the highest operational efficiencies. This enables FUSION’s heat pump to supply 50°C for system preheat and offset much of the electric immersion top-up in the calorifier to deliver up to 53% carbon emission savings when compared to an identical direct electric only system. When compared to an equivalent gasonly system carbon savings of 50% can be demonstrated. www.adveco.co
Saniflo Macerator Pump Gives New Lease of Life to British Treasure The Saniflo Sanicubic macerator pump is breathing a new lease of life into a highlyacclaimed piece of British heritage – a replica of the famous ship, the Golden Hinde, known for circumventing the globe during the 16th century under the command of British explorer Sir Francis Drake. Sitting in dry dock, the replica ship, which has also sailed the seas worldwide, is now a stunning floating museum and events’ venue near London Bridge. The owner of the Golden Hinde, Roddy Coleman, who has ensured the ship remains faithful to the original, first installed a Sanicubic a couple of years ago in
the dock beneath the ship to take the waste from two WC cubicles used by visitors and staff. It discharges waste up and along the dock walls through 35mm pipes to connect to the sewers above at street level. Located underneath the floorboards in the bow of the ship, it is perfectly positioned to take waste from two new WCS cubicles and basins as well as a new kitchen area in the galley. A dishwasher, sink and icemaker are all plumbed into the Sanicubic thanks to its multiple outlets. Visit www.saniflo.co.uk or see the advert on page 13 for further information.
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Design and Refit Space Saving Solutions Without Compromising On Performance 46
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Issue 89
By Tim Charlton, managing director of Euro Catering Equipment, UK distributor for Giorik. What are the latest and greatest features chefs should look out for when it comes to this equipment? Space is one of the biggest limitations in any pub kitchen, as operators try to strike the right balance between maximising space for paying customers whilst providing enough room back of house to serve them. Whether it’s a historic building or a new-build, ask any pub chef and they’ll tell you they’d like more space in the kitchen. Of course, space constraints don’t just pose logistical challenges for staff, they also impact what equipment can be installed. That’s why slimline ovens are proving increasingly popular and manufacturers are working incredibly hard to deliver the same performance from a smaller footprint. Giorik offers a number of slimline models across its Kore and Movair combi oven ranges, including a choice of ten countertop Kore ovens (6 or
10 x 1/1gn) which are just 520mm wide and can be stacked two high to get the most capacity from the smallest footprint. Unique to Giorik, a gas slimline model is also available in both 6 and 10 x 1/1gn format, as well as models with an internal boiler. Or for complete flexibility, the Movair MTE523W from Giorik is a 13amp countertop 5 x 2/3gn model - universally popular in pub kitchens because it can be plugged in anywhere. And still just 637mm wide. The most important thing with any slimline model is that they don’t compromise on performance or functionality. All of Giorik’s slimline combi ovens are fitted with touchscreen programmable controls, an automatic wash system, multi-level shelf timers and a core probe – for maximum performance from a minimum footprint in smaller kitchen spaces. Visit www.euro-catering.co.uk/shop/brands/giorik or www.giorik.com/en/home.html
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 this page for further details.
Choose the Classically Chic Curves of Bentwood Chairs To advertise in the
Caterer, Licensee & Hotelier Tel 01202 552333
The technique of bending wood using steam to create the elegant curves of bentwood chairs was invented in 1850s Vienna by cabinet maker Michael Thonet and has been synonymous with timeless European café style ever since. This style of chair’s enduring success in hospitality settings owes as much to its practicality and durability as it does its good looks. As the wood is bent rather than joined, there are fewer joints that will need future maintenance. Trent Furniture supply small and tall Bentwood Stools, an elegant Loopback Side Chair
and a Fanback Armchair and side chair available in small and tall options. All these chairs are available in a choice of light oak, dark oak and walnut with the option to upholster the seat, although the chairs’ curved lines are designed for comfort even without padding. Whichever finish you choose, this chair is equally at home in a pub, bar, restaurant or café setting. Trent Furniture’s Bentwood Table is the perfect partner for bentwood chairs, however, this attractive yet unassuming style of chair works with many table styles. For more information on Trent’s fantastic range of bentwood chairs, please visit www.trentfurniture.co.uk or call 0116 2864 911.
Bar Station Design Has Never Been So Flexible: fleXtations fleXtations also helps bartenders work on an ergonomically designed station, as well as having a wide range of functional modules that are designed for bartenders’ use.
Who’s behind fleXtations? Innovator of fleXtations is a manufacturer and contractor called F&D Proje. Based on 25 years of business experience in Turkey and having accomplished numerous projects in Europe, Asia and Africa, F&D Proje launched its branch in the UK in 2019. Despite being pretty new in the UK local market, F&D Proje has rapidly gained solid references mostly in London bar scene. World-wide recognized venues such as Nightjar, Bar Swift, Gibson and Amaro have their kitchen and bar systems set up by F&D Proje. Further info is available on Instagram accounts: @flextations and @fdproje Everybody in kitchen and bar design would agree that there is no perfect design that works for every user in every occasion. Especially, when it comes to bar design. Every inch needs to be precisedly taken care of. But, bar operation is always dynamic. In some hours, the bar station would need to be suitable for prep hours, while in the following hours it may need to have space for a number of bartenders preparing cocktails for the guests and the floor. F&D Proje has come up with an innovative system that allows end users redesign their bar layout any moment they need to. The system is basically composed of different functional modules sitting on top of a giant well. All these modules are interchangable to redesign according to the end users’ needs.
Design and Refit
Issue 89
CLH Digital
After Successfully Launching The ILF Chairs New Comprehensive Website, ILF Have Now Added A Stock Product Range ILF's new online website offers both indoor and outdoor seating and table solutions. Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. They have also now added a range of stock chairs and barstools. Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.
Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details. Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.
www.ilfchairs.com
Perfect Refrigeration Performance, Outstanding Energy Efficiency
German engineered appliances from Liebherr provide exceptional refrigeration and freezing performance for your business. Ergonomically designed with efficiency in mind, our spacious refrigerators and freezers allow you to store fresh food and ready-to-serve dishes in a well-arranged, easily accessible manner. Manufactured in Europe using robust, high-quality materials to meet the demands of a busy commercial catering environment. The fronts, compartments, and containers are all conveniently designed for easy cleaning making Liebherr appliances ideal for bars, bistros, and restaurants. Liebherr's under-worktop
appliances for the food industry offer generous storage space while taking up little room. They can easily be integrated below a worktop as a space-saving option and provide a highly appealing presentation platform for drinks etc. The interior lighting, with its own on/off function, further enhances the display of your products for optimal effect. The beverage industry also requires perfect refrigeration performance. Drinks are deliciously chilled and ready for sale even after a short storage period. The combination of modern refrigeration components, powerful and climatefriendly coolants, and precise control systems ensure low-cost energy efficiency. To find out more information please see that advert below.
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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Property and Professional
Issue 89
Weathering the Financial Storm It’s undoubtedly been a difficult time for many within catering and foodservice. With the combination of Brexit, COVID-19 and pinches to the economy, it’s no wonder many are looking to diversify or change to stay afloat. Rick Smith, MD of Forbes Burton (www.forbesburton.com), a business advisory firm specialising in insolvency, suggests how businesses can make the most of their situation. It’s often the small changes that make the most amount of difference. If firms within catering and food are concerned with the state of their business, they should take steps to remedy this as soon as possible. For example, taking a look at your current strategy could work wonders. Is there anything that could be changed easily? It’s best to make a point of this, speak to professionals who may be able to identify weak areas and help strengthen your offering as well as your finances. Restrictions have taken over the past few years, with many in the catering industry suffering from a lack of live events, cancelled plans and a general recruitment problem that is yet to be solved. All these things can compound to make what is usually a lucrative, seasonal business a success into an unstable, fraught experience. If you don’t have a business plan to hand, then make sure you review or create one. Are there any areas of your business where costs could be cut? Could you plan for different scenarios of problems and how they can be overcome?
If you are struggling to find areas to save cost, looking at your suppliers could be a great start too. Just because you’ve been with the same one for 10 years and they’ve always been good doesn’t mean you have to stick with them forever. Do the research on any new suppliers beforehand though, reliability and fulfilment needs to be balanced with cost. An unreliable supplier can ruin your business, especially in a time where supply chains have been weakened overall. You should also look at your marketing plan – has your niche market changed? Are you still using the right messaging and communications channels? Marketing shouldn’t be the first thing that gets cut when looking to save money, but making sure you are on the right platforms for your audience is essential. Otherwise you risk shouting into a void where nobody is engaged. Follow where trends dictate and learn to regroup and reuse content to get the maximum value from your marketing. Cash-flow is a common problem within catering, from clients not paying on time to the rise in material costs and labour making their mark felt in a very real way. It should be an area that is closely watched. Quick fixes such as short-term cash injections may help, but is it just kicking the can further down the road if the business is actually no longer viable? It may seem obvious, but borrowed money has to be repaid. That piece of equipment you are thinking of purchasing might make you money in the long run, but what does it mean for your short-term cash flow? Could such a purchase cost you more than you think? It’s always a good idea to take the time to negotiate too, there’s a real chance you might be able to talk to suppliers or clients to review terms or arrange payment structures. Could you arrange a retainer structure for fair use of materials or equipment? The possibilities are endless. Whatever you do, there is always room for improvement and specialists out there to help. Burying your head in the sand is simply not an option.
Are You Struggling to RUN PROFITABLY Your Restaurant, Pub or Hotel Business? If so, our bespoke Hospitality Mentoring & Consultancy service can help. Our Managing Consultant, David Hunter, has been a recognised Management Consultant specialising in the Hospitality sector for over 30 years.
So … instead of just getting our own well-established, tried and tested and very popular, weekly figures reporting system, you can now access David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location).
David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL.
You get even more than that … David is always available to you at the end of the phone or via Email, and always on-hand when you need advice or guidance.
Our bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as PROFITABILITY, MANAGING PEOPLE, MARKETING and OPERATIONAL STRATEGY. As part of his Mentoring-driven service, David has always provided ‘’free-of-extra-charge’’ key weekly figures, analysis & reporting so that your finger is always on the pulse of your business’s finances and performance. The GOOD NEWS is that David has now made this service even more accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that is ‘’strapped on to’’ our providing those vital weekly figures to you.
There is MORE. You would also get access to “tried and tested” experts through our Bowden Group Alliance, where our fully approved colleagues are ALSO at your disposal for advice on areas such as legal advice, saving money on Utility bills, Marketing and more. OUR BOWDEN GROUP ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you to get your business going. Without cost or obligation, David will also take a look at your figures and discuss what could be ACHIEVED … again COMPLETELY F.O.C. … If your business is struggling with financial or operational challenges, then get in touch today. MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidentially on 07831 407984 or 01628 487613, or message us via our website at: www.bowdengroup.co.uk
The Five HR Hurdles For The Hospitality Industry To Prepare For In 2022 By Charlotte Ashton, senior solicitor and head of immigration at ESP Law (www.esphr.co.uk) The hospitality sector, while trying to recover from the pandemic, has been hit with a significant shortage of workers. Brexit, combined with the displacement of many people during the COVID crisis, means employers are struggling to fill tens of thousands of vacancies.
HR teams can work with hospitality managers to ensure that policies and procedures around recruitment, training, retention, and promotion are clear and understandable so anyone joining a business can see there is a long-term future. One appealing proposition for potential new recruits is the opportunity for individuals to complete apprenticeships – this also has a positive effect on employee retention. Government incentives are available for businesses who take on new apprentices too, which makes this an attractive option.
In addition to these issues, the industry acknowledges the need to ensure it is an attractive proposition for future employees by promoting potential career paths. Therefore, when facing these challenges, HR professionals must be creative to ensure that any recruitment difficulties are mitigated, and hospitality can start to thrive following a period of extreme difficulty.
Many hospitality businesses have had to evolve their offer to keep going throughout the pandemic, which naturally results in a change in how staff work. This could mean that fewer front-of-house staff members are required, with more roles available for workers with particular skills – especially in kitchens.
Here are five concerns currently facing sector organisations, and the legal guidance and employee relations (ER) advice on how to tackle them…
HR teams can work with their managers to look at upskilling opportunities for staff to help boost motivation and morale. Development programmes can be planned too, with a view to long-term talent retention who make up a multi-skilled workforce.
3. WHY ORGANISATIONS MIGHT WANT TO FOCUS ON PROVIDING RETRAINING OPPORTUNITIES
1. THE BREXIT EFFECT
4. THE IMPORTANCE OF PRIORITISING WELLBEING
Much has been made of the impact of Brexit with many industry positions – normally held by EU workers – now being left open due to workers leaving the UK, and the need for new EU workers coming to the UK to hold a visa.
The pandemic has highlighted the need to focus on staff welfare with many individuals suffering mental health issues due to the distress and confusion of the pandemic. HR managers should review existing policies and focus on Employee Assistance Programmes and other benefits to ensure workers are fully supported.
When hiring from outside the UK, an employer requires a sponsor licence and the role will need to be considered skilled enough for the individual to obtain a visa. The ‘skilled worker’ visa is intended to be a simpler process than its predecessor, the Tier 2 visa, however it still poses a challenge for the hospitality sector. The main issues centre on many roles not being considered skilled enough and those which are, may fall short on the required minimum salary. Positions which may be sponsored include head chefs, speciality chefs, and sous chefs as well as hotel managers. Employers considering this option will need to take specialist advice to ensure the jobs they are trying to fill, will allow them to sponsor workers from outside the UK.
2. PROMOTING HOSPITALITY AS A CAREER In order to attract new recruits into this sector, the potential career paths available should be highlighted.
Additionally, engaging them in the implementation of wellbeing initiatives can prove to be meaningful and have a positive effect.
5. REVIEWING PAY AND BENEFITS In a competitive recruitment market, employers will need to consider if the package they offer applicants is still attractive. Benchmarking should be carried out to ensure pay on offer is appropriate in the current climate. HR managers should also think creatively around non-pay benefits and consider what they can offer which truly appeals to the people they want to recruit. There are clearly challenges ahead, but also opportunities for HR professionals to help shape long-lasting and rewarding career paths within the hospitality sector. Now is the time to position their business as an ‘employer of choice’ as organisations look to grow and thrive beyond the pandemic.
Property and Professional
Impressive and Beautifully Restored 17th Century Character Inn and Restaurant for Sale The Rock Inn is a substantial and imposing property,built out of local stone, character country inn with origins reputedly dating back to the 17th century. Presented to an exceptionally high standard throughout having been the subject of a fastidious programme of refurbishment and improvement by our clients during their 8 years of ownership, the inn is renowned for its ambiance and character, retaining original charm within a superior trading environment. This high quality destination inn and restaurant is highly regarded for its food and letting bedrooms and briefly comprises:- Main Bar (24+), Dining Room (20+), Snug (10), Commercial Kitchen with Ancillary Facilities, 8 High Quality Letting Bedrooms (all with private bathroom facilities) and a flexible One Bedroom Owner’s Apartment. Externally, the inn has an Alfresco Seating Terrace directly to the front for around 14 customers, Private Customer Car Parking Areas and an Additional Area of Land opposite. The Rock Inn is a highly regarded and exceptionally well-presented quality country inn with strong trading figures and a viewing is highly recommended in orderto
fully appreciate the exceptional quality and standards inherent throughout all aspects of the property. The potential exists to reconfigure the letting accommodation to provide additional owner’s bedrooms, if so desired. £465,000 for the valuable freehold interest as a going concern business and full trade inventory. Wet and dry stocks to be additional at valuation. Strictly by appointment with the vendors Sole Selling Agents.Tel: (01392) 201262. Email: info@stonesmith.co.uk
Help Is At Hand For Businesses Devastated by the Covid–19 Virus 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. 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 business.
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. Email mvhwiddows@aol.com
T H E W E S T C O U N T RY S P E C I A L I S T S
EAST DEVON COAST
SOMERSET TOWN
CORNISH COASTAL TOWN
Desirable 10 Bedroom Guest House
Well Presented Free of Tie Pub
Character Licensed Cafe & Bistro
2 Bed Chalet & Owner’s Accom.
Wet Sales Only, Good Trade & Profits
Trading 7 Months Of The Year Only
Prominent & Visible Trading Position
Character Bar Areas (50+), Games Room
36 Seats Inside and 48 Seats Outside
Trading On a Bed & Breakfast Only Basis
2/3 Bed Owners Accommodation
Strong Profits With Low Overheads
Impressive Levels of Trade
Free of Tie Lease Opportunity
LH £95,000
6011
LH £35,000
4810
Potential to Increase Trade Levels
LH £135,000
2134
DEVON VILLAGE
SOMERSET VILLAGE
DEVON COASTAL TOWN
Country Village Destination Inn
Substantial & Deceptively Spacious Inn
Quality Delicatessen & Coffee Shop
Set in Around 0.6 Acres
Main Bar (35+), Restaurants (50)
Equipped To Extremely High Standards
Bar Areas (32+), Dining Room (43)
4 Quality Ensuite Letting Bedrooms
Prominent Town Centre Trading Position
4 En-Suite Letting Rooms, 3 Bed Private
3 Bed Owner’s Accom. & Sep. Flat
Unique & Profitable Business
Car Park (50) Patio & Beer Garden (50+)
Strong Trade & Profits
Alfresco Seating For 24 Customers
FH £495,000
4758
FH £597,000
4811
LH £89,950
2131
DARTMOOR DEVON
SOMERSET VILLAGE
EAST DEVON COAST
Day Time Only Café & Restaurant
Inn & Restaurant With 8 Letting Rooms
Award-Winning Tearoom & Restaurant
Excellent Reputation With Potential
Character Bar & Dining Areas (54+)
38 Covers & Commercial Kitchens
30 Covers & Commercial Kitchen
Patio Trade Terrace & Customer Car Park
3 Bed Owner's Accom. & Roof Terrace
2 Bedroom Owner's Accommodation
Owner's Accommodation & Land
Sought After East Devon Coastal Town
Quality Business In Sought After Town
Impressive Business & Property
Garage, Parking & Close To Beach
LH £89,950
2133
FH £465,000
THINKING OF SELLING? CALL FOR A FREE VALUATION
4804
LH £89,950
2129
01392 201262 www.stonesmith.co.uk
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