BBPA outlines rescue package pubs require as it issues 24-hour warning: The British Beer and Pub Association (BBPA) has outlined the rescue package the government needs to enforce to prevent thousands of pubs closing in the next 24 hours. An open letter to chancellor Rishi Sunak states that while the government has offered some initial relief to pubs amid the coronavirus crisis, the current package failed to address the immediate cash flow pressures they face. It said without immediate and decisive action to create cash and liquidity, thousands of pubs would be unable to pay staff wages and could be forced to close this weekend before initial government relief reaches them. As a priority, the BBPA is asking the government to underwrite at least 75% of wages for all pub and brewing staff, enabling employers to pay staff during the current period of uncertainty. It estimates this would cost the government £1bn. In addition, the BBPA has asked for excise duty and VAT payments pubs are due to pay on 25 March and 31 March respectively to be cancelled. It is also urging the government to begin immediate distribution of the £10,000 and £25,000 government grants announced on Tuesday (17 March) or underwrite them to have a positive impact on pubs’ cash flow. The industry also asks the government to underwrite all insurance costs for business interruption for at least three months. BBPA chief executive Emma McClarkin said: “Pubs are in crisis. We need urgent intervention from the government to prevent a catastrophic number of job losses and damage to the sector beyond repair. We’re prepared to play our part but while we welcome the measures outlined so far by the government, they don’t deal with the immediate cash flow and liquidity crisis our industry faces now. As a sector we can’t stress enough the government has only 24 hours to create a pub-specific package to prevent irreversible closures and job losses. We have outlined to the government the rescue package required and stand ready to work with it to make it happen.” Meanwhile, the Night Time Industries Association (NTIA) said the £330bn fund announced by Sunak needed to be made available as financial support – not as a debt or loan. It added bars, clubs, restaurants and events venues also required a rent holiday from landlords for six months with agreement to not foreclose on sites within that period. The NTIA said HM Revenue & Customs needed to continue Time To Pay for VAT and PAYE/National Insurance Contributions payments until the end of 2020. It added there should be no interest on all loans during the period, with repayments starting at the end of the year.

Propel Premium subscribers to receive exclusive David McDowall video: Propel Premium subscribers will receive an exclusive video on Thursday (19 March) featuring BrewDog chief operating officer David McDowall, who has seen the company’s bar network grow from 14 sites to 100. He talks to Propel insights editor Mark Wingett about the growth and development of the company’s bar network, franchising, USPs, training and BrewDog’s plans. The video is one of five Propel Premium members will receive this week. On Monday, JD Wetherspoon chairman and founder Tim Martin talked to Propel managing director Paul Charity about his ten pillars of success in the pub trade and business. On Tuesday, former Cote and Ten Pin marketing director Andrew Gallagher revealed his top ten tips to maximising a marketing budget’s impact. On Wednesday, franchise industry veteran Ian Saunders shared his personal perspective – gained from 30 years of franchising restaurants internationally with TGI Friday’s, Papa John’s and Pizza Hut – on expanding overseas. On Friday, Kerb chief executive Simon Mitchell will give an overview of developments in the UK food market, including how the company is working to identify and develop street food operators and the opening of its first permanent street food site, in Covent Garden. Each video will be sent at 2pm. Propel Premium subscribers also receive their morning newsletter 11 hours early, at 7pm the evening before our 6am send-out, discounts to attend Propel conferences and events, and regular columns from Mark Wingett. Subscribers also receive access to our database of multi-site companies, which has grown to 1,500 businesses. An annual premium subscription costs £395 plus VAT for operators and £495 plus VAT for suppliers. Email anne.steele@propelinfo.com

UKHospitality backs relaxation of takeaway rules but calls for urgent support: UKHospitality has backed the government’s move to relax rules surrounding takeaway food but has called for urgent action to support employers. Chancellor Rishi Sunak announced on Tuesday (17 March) pubs and restaurants would be allowed to turn into takeaways to provide food for people in self-isolation during the coronavirus crisis without needing to submit a planning application. The move was part of a package of measures to support businesses including extending the business rates holiday to all companies in the hospitality sector. The government said the measures would be introduced as “soon as possible” and apply for a “limited period” only. UKHospitality chief executive Kate Nicholls said: “The move is welcome as it will give more hospitality businesses the chance to help and serve the community. However, the big issue that remains is people. What the chancellor announced won’t stop job losses as companies will be worried about taking loans to pay staff when they have zero income. What pubs and restaurants desperately need is a package of measures including government funding to keep people in employment and avert widespread job losses. This is chronically urgent – and needs to happen now.” Meanwhile, UKHospitality in Scotland has welcomed the Scottish government’s announcement of support to help businesses deal with the coronavirus impact. The package of support includes £1.9bn to help businesses, 12-month business tax relief for hospitality properties, and £25,000 grants for businesses with a rateable value between £18,000 and £51,000. The announcement also confirms a delay to the introduction of a deposit return scheme and a halt to legislation relating to the tourist tax. UKHospitality in Wales, however, has called on the Welsh Assembly to follow the UK government’s lead in providing business rates support. The trade body has written to Welsh finance minister Rebecca Evans asking her to replicate assistance for businesses by providing a devolved business rates holiday to match that offered to businesses in England.

Pubs and restaurants launch meals on wheels-style services as self-isolation spreads: Restaurants in Yorkshire and the Lake District are looking to offer meals on wheels-style services as increasing numbers of people self-isolate. In Yorkshire, Otley restaurant Buon Apps has prepared an “at home” menu of Italian dishes, while The Otley Burger Company is offering delivery to the door via a burger van. Ilkley-based private dining chef Chris Monkman has created ready meals such as fish pie, curries and coq au vin that are freshly prepared and delivered so customers can cook or freeze them at home. In Cumbria, Grasmere “bistro with beds” The Yan At Broadrayne has launched a ready meal delivery service with dishes prepared on-site designed to be heated at home. All dishes come in disposable metal containers with heating instructions. The Hare & Hounds in Levens is offering contactless delivery of pizza, burgers, and fish and chips, while Scandinavian concept Mathilde’s Gallery Cafe in Grasmere is offering all its food for takeaway or delivery. Last week national office space provider Offices.co.uk asked restaurants surrounding its buildings to provide takeaway food for workers who are looking to minimise contact outside the workplace. Spokesman Jonathan Ratcliffe said: “This type of home-cooked food with delivery will be an important morale boost for those aged over 70 and shows great positivity to those in hardship. This isn’t Deliveroo – it’s real restaurants run by local people making deliveries themselves.”

Tennent’s postpones on-trade price rise, offers three-month loan repayment holiday: Tennent Caledonian Breweries has halted its intended on-trade wholesale price increase and introduced a three-month capital and interest payment holiday to its loan customers in the wake of the coronavirus crisis. On 1 April, the published wholesale list price on its draught and packaged beer and cider brands was due to increase by 1.75% on a duty inclusive basis on Tennent’s, Magners and Caledonia Best, and 2% on the rest of its portfolio. The three-month payment holiday will be applied automatically to the more than 700 outlets the business lends to in Scotland. Managing director Kenny Gray said: “The impact of coronavirus is being felt by businesses all over the world but no more so than in the hospitality sector. From reduced customers to temporary closures, those running a licensed premises are under tremendous pressure. The situation is obviously evolving rapidly but we have a dedicated team that is considering ways we can help those affected within our industry. As a first step in this support, we are postponing our price increase and will apply a three-month payment holiday on capital and interest on our repayment loans to the trade. These are uncertain times – but we will try our best to help those in the trade get through them.”

John Gaunt & Partners urges operators to maintain licensing compliance: Sector licensing law firm John Gaunt & Partners has urged operators not to ignore licensing compliance as the coronavirus threat escalates. It warned operators must be prepared to act should the designated premises supervisor (DPS) have to self-isolate or finds themselves hospitalised. It has advised those venues seeking to offer takeaway and delivery services to check their licence as they might need temporary event notices (TEN). Supply of alcohol in England and Wales is conditional on there being a DPS in respect of the premises licence, while supply of alcohol under the premises licence must be made or authorised by a personal licence holder. It has long been accepted the DPS need not be present during trading hours so John Gaunt said if they needed to self-isolate or were away for longer than 14 days but remained in touch with the premises, no licence variation was required. However, if the DPS was hospitalised, meaning their ability to oversee day-to-day operations was impossible, serious consideration should be given to appointing a new DPS or risk putting the premises in breach of mandatory conditions. Operators have also been reminded they need to have the appropriate permission to make off-premise sales. If this wasn’t part of their current authorisation, the quickest way to obtain it would be through a TEN. Partner Michelle Hazlewood said: “We understand operators will have pressing concerns about serious loss of business right now but we’d urge them not to lose sight of the fact they must remain compliant with licensing legislation.”

Chelsea FC makes hotel available to NHS hospital staff: NHS hospital workers are to be put up in a hotel owned by Chelsea Football Club as part of efforts to tackle coronavirus. The club said the Millennium Hotel at Stamford Bridge would be made available to medics, with the NHS accepting the offer. The initiative came from chairman Bruce Buck and owner Roman Abramovich, who will pay for the costs involved. The offer is for two months and might be extended depending on circumstances. The rooms will be available to NHS staff working in hospitals in north west London but may be extended to hospitals in other districts. Chelsea wrote on its website: “It was decided the best way Chelsea can assist the NHS is to provide accommodation for NHS staff. Many of the medical staff will be working long shifts and may not be able to travel home or would otherwise have to make long commutes. Local accommodation helps maintain the health and well-being of these crucial personnel at this critical time.” Meanwhile, GG Hospitality, whose founders include former Manchester United footballers Gary Neville and Ryan Giggs, have made a similar gesture with both its Manchester hotels closing to guests on Sunday (22 March) and offered to health workers.

UK Coffee Week postponed until autumn: Charity initiative UK Coffee Week, which was due to take place from 27 April to 3 May, has been postponed until the autumn. In its tenth year, the event hoped to smash its £1m fund-raising target for Project Waterfall, which helps coffee-growing communities access clean water and sanitation. Founder Jeffrey Young said: “Our partners and sponsors have been incredibly supportive during this difficult period and we’re working with them to agree a new date. In the meantime, we remain committed to all our supporters – from coffee shops and restaurants to roasters and other foodservice businesses. We will do everything we can to prioritise their needs and help them through what is a challenging time for everyone.”

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Punch to defer licensees’ fees for at least a fortnight: Punch is to defer collection of fees from its licensees for at least 14 days to help them during the coronavirus pandemic. The initial support is designed to work in tandem with the major package of government support outlined by the chancellor on Tuesday (17 March). A spokeswoman said: “There are clearly many questions to be answered and we still await clarity on the specific processes and timescales for the different areas of financial support to be unlocked. We appreciate this causes concern and cash-flow stress for every business so we want to step in and provide support to assist in this regard. We will defer the collection of rent, insurance, fixtures and fittings rental, pub care, and licensing charges for at least 14 days. In the event of a government-enforced period of closure, we will offer sale or return for any full keg and cask stock that has been purchased via Punch. We will continue to review this daily as the situation progresses and timelines for government support become clearer. We continue to lobby government, along with our industry bodies, to ensure the government provides more clarity on what’s on offer and how you can apply for it. We are also pushing for more urgency in providing details on the promised employee support scheme as we know this is massively important in providing security for our publicans and their teams.”

Watch House launches salary sacrifice scheme to support staff plus click-and-collect service: Edition Capital-backed coffee concept Watch House has announced a new salary sacrifice scheme to keep hourly staff in employment in response to the coronavirus outbreak. The company has taken the decision for salaried members of the team to opt into Project Pool, which involves a 25% reduction in salaries for those senior staff participants to avert any lay-offs within the hourly payroll. Chief executive Roland Horne said: “Like all small food and beverage operators, this unprecedented supply and demand shock has required us to make changes externally such as reducing hours and/or closing some of our cafes. Internally, we have used these shocks to also see how our culture and teams could be improved on during this challenging time. I was therefore extremely proud of our senior leadership team’s creation of Project Pool, which allows the teams to be maintained for the months ahead. During this time the teams will work together on an array of tasks so we catapult out of this downturn stronger and as one maintained group.” Watch House will launch a click-and-collect service on Friday (20 March) at its six London sites, giving customers access to its breakfast, brunch and lunch offerings to be collected in-store or delivered.

M&B still seeking next Miller & Carter: Phil Urban, chief executive of Mitchells & Butlers (M&B), has said the company is still seeking a concept that could replicate its successful steak house concept Miller & Carter. The brand was 30 strong when Urban arrived at M&B and now stands at circa 120. However, Urban has always said about 150 sites is a key tipping point for a brand. He told Propel: “In this sector I think brands are at their best when the manager, assistant manager and chef know their brand lead. They need to know the figurehead of their brand. Once you get beyond that, it’s hard to go beyond 150 sites and have a meaningful visit with each team.” By his own definition, though, Miller & Carter has another 30 sites to go. Urban continued: “When we get to that point we’ll need something else. At the same time, if you get too big and it looks like there’s one of every corner, everyone gets fed up with it anyway.” Last year M&B debuted its new Neighbourhood Pubs concept, at The George in Harpenden. At the time the company said the new concept would give it a second bow to its premium offering. In November, Urban said The George At Harpenden was generating sales of about £30,000 a week, while a second site under the format, The George At Ruislip, a Harvester conversion, opens this month. Alongside this the company is working on a couple of other concepts. Urban said: “In terms of innovation you want to work on a number of fronts and decide which ones you want to push on with. In terms of Neighbourhood Pubs, I can see it getting bigger but it isn’t the answer to being the next Miller & Carter as its footprint means there are a limited number of sites where it will work. It will be another string to our bow. If I want another Miller & Carter, I have to find another one. I have a couple of ideas – but that’s not to be talked about now.”

The Pepper Collective offers assistance to other operators: Salt’s new restaurant division, The Pepper Collective, which is led by Handley Amos and Neil Rankin, has offered assistance to other operators affected by the coronavirus crisis. The company, which was co-founded by Andrew Fishwick, said it had capacity to offer operational assistance, HR input, property and rent negotiation and board-level advice. It said: “Eight weeks ago we announced the formation of The Pepper Collective, a new restaurant group aimed at partnering with exceptional talent and reimagining ways of working in our industry. When we announced this we had no idea what was about to happen – none of us did. The point of The Pepper Collective is to support talent and, while we’re still in development stages for our own projects, we have capacity. We have capacity to offer operational assistance, HR input, property and rent negotiation, and board-level advice. We have asked our trusted specialist partners and many of them have kindly offered to support our offer with pro-bono help. None of us have ever been through this before and we certainly don’t have the all answers. We can’t cure pandemics – or bureaucratic incompetency – but between our senior leadership team we have more than 40 years’ sector experience. This might be of help in this most difficult of times, if only to know you are not alone in your fight to save your business. Please pass this on to anyone you think might benefit.”

Fledgling restaurant company Steam Ahead targets Bristol, Cheltenham and London openings: Fledgling restaurant company Steam Ahead, which is currently aiming to raise £300,000 on crowdfunding platform Crowdcube to open a second site, is targeting openings in Bristol, Cheltenham and London. The company, which operates small plates concept The Gaff in Abergavenny, Wales, is seeking the investment for a site in Bath with a view to operating five venues by 2022. Steam Ahead revealed its plans for Bath were “coming along nicely”, while the site will include a chef’s table offering a bespoke tasting menu. Steam Ahead founders Daniel Saunders and Danielle Phillips said: “We know the product and service we offer is fantastic and being received well by the public and we want more people to experience it. Our plans continue to grow, including opening in Bristol, Cheltenham and London within five years.” Steam Ahead is offering 9.09% equity in return for the £300,000 investment, giving the company a pre-money valuation of £3m. So far, 32 investors have pledged £65,670 with 23 days of the campaign remaining. Saunders and Phillips state in their pitch: “Steam Ahead is looking to become an independent restaurant group driven by a desire to serve high-quality food in a relaxed environment. We opened our first restaurant, The Gaff, in May 2019. The Gaff is Irish slang for ‘home’ so it suits our concept to serve great food in contemporary, comfortable surroundings with relaxed, friendly service. Our approach has clearly resonated as within four months The Gaff was included in The Good Food Guide 2020. Our initial investors are Trevor Dartford, who was instrumental in the expansion of Fishworks, and Charles Stemp, who is a successful international businessman.”

Brighton and Hove-based Z & S Pubs takes on fifth site: Brighton and Hove-based Z & S Pubs has taken on its fifth site, Propel understands. The company, which is led by Zoe Rodgers and Stephen McEwan, is believed to have taken on The Franklin Arms in Lewes Road, Brighton. A leaflet put through the doors of neighbouring homes states: “We have just taken over The Franklin Arms and we would love to meet you. Our plan is to meet with the community, close for a short time to give the pub a refurbishment, and reopen as a community-focused pub with quality food, drinks and a variety of events. We value your input. What would you like to see?” Z & S also operates The Railway Inn in Portslade and The George Payne, The Foragers, and The Poets Ale And Smokehouse, all in Hove. Propel contacted the company’s marketing manager but was told: “I have nothing I wish to disclose to you at this time.”

Starbucks delays expiration of stars for Rewards members: Starbucks has delayed the expiration of stars for its Starbucks Rewards members. The company said the current environment limited members’ ability to redeem their stars. The company will now delay the expiration of all stars scheduled to expire up to 1 June. Starbucks added: “We are proud of the swift decisions we are making and will always do what’s best for our customers and partners.”

Plant-based bowls concept Bema launches in Spitalfields: Plant-based bowls concept Bema has launched in a distinctive yellow pod in Bishops Square next to Old Spitalfields market in London. Bema, which stands for “be more alive”, is the brainchild of Sidd Bhat and Isabelle Chen and offers high protein, plant-based bowls inspired by the flavours and ingredients of North America, India and the Middle East. Breakfast bowls include sweet acai berry with blueberries and bananas, while there are three signature lunch bowls – Indian, Mexican and Middle Eastern – available in two sizes. Customers can customise their bowl with different bases, toppings and a choice of seeds, salads and sauces, while the drinks list includes non-dairy and caffeine-free natural-energy lattes and protein shakes. Bhat said: “Having worked in finance for a number of years, I found it difficult to find plant-based food on the go. I craved something quick and easy without compromising on flavour and nutrition. This led us to create Bema. We want to show plant-based doesn’t mean bland and can be packed full of protein. We both share a love of travel and spices so this has shaped our menus. We’re excited to bring our flavour-filled bowls and a splash of joy to London with our yellow pod.”

Tomahawk Steakhouse opens seventh site, at former Gourmet Burger Kitchen in Beverley: North east-based multi-site operator Howard Eggleston has opened a seventh site for his Tomahawk Steakhouse brand, in Beverley, East Yorkshire. The restaurant has launched at the former Gourmet Burger Kitchen unit at Flemingate shopping centre after agreeing a deal with owner Wykeland Group. Tomahawk Steakhouse focuses on Himalayan salt-aged beef, including wagyu, alongside other meat, fish and vegetarian dishes. The new restaurant opens daily from 9am until late offering breakfast, lunch, dinner and an early bird menu. The opening has created 25 jobs. Last month Eggleston secured the former Jamie’s Italian in York for a Tomahawk Steakhouse. It will be the brand’s largest site to date and will include a cocktail bar, champagne and seafood bar as well as the main restaurant. The building is being refurbished ahead of an opening in April. Tomahawk also plans to open venues in Harrogate and Wilmslow, Cheshire. Wykeland property director David Donkin said: “Tomahawk’s restaurants are all in thriving northern cities and towns so the decision to open in Beverley is yet another great vote of confidence in the town.” Eggleston owns and runs a number of other ventures across the north east, including The North Terrace in Newcastle and two Boat Club sites, in Newcastle and Durham. He used to run pan-Asian concept Lotus Lounge in Yarm before converting the site into a Tomahawk Steakhouse.

Esquires Coffee delays launch of debut site with evening menu: Esquires Coffee is delaying the launch of its first site to offer an evening menu. The venue was set to open in Dychurch Lane in Northampton on Monday, 30 March but the launch has been delayed “indefinitely”. The venue will open until 9pm offering dinner options such as Punjabi-spiced pollack goujons. It will also offer breakfast, lunch, brunch and children’s menus alongside Fairtrade organic coffee, and cold-pressed and fresh juice. All food will be available to eat in or take away in fully compostable boxes. As well as a vegan version of the full English breakfast, there will also be soup of the day and wood-fired roasted vegetable pizza. Doug Williamson and Gary Buckland founded Esquires Coffee in Vancouver in 1993. The brand expanded to the UK in 2000, where it now operates more than 40 sites.

CPL Learning allows free access to mental health and personal resilience courses: CPL Learning, which delivers hospitality-based training and development, has made its Mental Health Support Champion and Personal Resilience e-learning courses free to access. The move follows the launch of its free Coronavirus – Taking Proactive Action e-learning course last week, which has been assigned to more than 65,000 hospitality staff. Mental Health Support Champion aims to promote good mental health and well-being, while Personal Resilience provides insights into actions that will help recovery from demanding or unexpected situations that may cause mental health problems. Martin Hilton, director of learning and education at CPL Learning, said: “The hospitality industry is facing an unprecedented period of change and uncertainty and we felt it was important we looked to support the mental as well as physical well-being of team members. We need to support our industry and people as much as possible.”

Paris Society to open debut UK site this month: Paris Society, the French restaurant group led by Laurent de Gourcuff, is to open its debut UK site this month. The company, which is behind Parisian eateries Perruche, Loulou and Girafe, has taken over the former L’Atelier de Joël Robuchon site in Covent Garden. The company has joined forces with Guillaume Glipa, who was behind the openings of Zuma, Coya and Chiltern Firehouse, to launch Louie. The 150-cover venture will be based in a four-storey 19th century townhouse in West Street and has been jointly named after King Louis XIV and Louis Armstrong. New Orleans chef Slade Rushing will be in charge of the kitchen and offer a French-Creole menu, while the restaurant will feature a wood-burning oven and oyster bar. The menu will include dishes such as New Orleans-style barbecued lobster, leeks vinaigrette, and pig’s cheek with langoustine. The ground floor of the venue will “mimic” a brasserie and feature a curved oyster bar, while the first floor will host an “opulent” dining room with velvet pews and a wood-fired oven. The floors above will host a lounge, bar and roof terrace hosting live jazz alongside late-night snacks and New York-style pizza. Glipa said: “The ethos of this new take on hospitality focuses on authentic experiences where every guest is part of the action.”

Wirral-based operators open micro-pub in Bromborough for third site: Wirral-based operators John Smith and Andy Williams have opened a micro-pub in the village of Bromborough for their third site in the area. The Bow-Legged Beagle offers a no-fuss drinking environment offering locally produced real ale and craft beer. Smith and Williams opened their first pub in New Brighton more than two years ago before adding a second site, in Upton. They believe they have spotted a gap in the market in Bromborough, which is at the other end of the borough. Williams told the Wirral Globe: “We don’t sell food so it fits in nicely with restaurants and cafes. It adds to a town. The beer offering in Bromborough, in my opinion, is falling short. I think it’s a good opportunity and the people around here will enjoy it.” Smith added: “Business is booming. Wherever we have gone we’ve been welcomed into the community. Lots of places have turned to food. Pubs have lost their character. People have gone there to eat and not talk to each other. With our pubs we’ve found people come in, even on their own, talk to us and are soon talking to other people. It’s not about getting drunk, it’s about enjoying a good drink and meeting people.”

Laboratorio Pizza takes over Picture’s Fitzrovia site: Ivan Simeoli-led concept Laboratorio Pizza has opened its second site in London after securing the former Picture restaurant in Fitzrovia. The company, which operates a site in Brick Lane, Spitalfields, has launched at 110 Great Portland Street. Simeoli began his career at Michelin-starred Club Gascon and was previously executive chef at Osteria 60 at the Baglioni Hotel in London. He was also head chef at The Wallace Collection in London and Osteria Francescana in Modena, Italy. He founded Laboratorio Pizza as a tribute to his native city of Naples. Neighbourhood restaurant Picture closed both its London sites in October following “difficulties keeping the business viable”. The owners – former Arbutus head chef Alan Christie, ex-Wild Honey head chef Colin Kelly and former Arbutus manager Tom Slegg – opened the Fitzrovia venue in 2013 and a sister site in Marylebone in 2016. CDG Leisure acted on the Great Portland Street deal.