Practical guide to re-opening March 2021 Key Focus Areas • Context • Covid-19 lockdown • Countdown to re-opening • Step by step approach to ensure you’re ready to pour • Ranging advice • Top tips for choosing a winning range for re-opening • Other things to consider to ensure you’re set up for success Context • Many pubs across the country have been closed since Thursday 5th November 2020, when England entered its second national lockdown • Tier restrictions were strengthened from 2nd December 2020, with many areas exiting lockdown in a higher tier than the one they were in prior to the second lockdown commending • Further tier moves followed, with the most notable being London, the South East and East of England being moved to new Tier 4 COVID-19 restrictions from Sunday 20th December 2020 • The Prime Minister announced a third national lockdown, commencing Tuesday 5th January 2021, with restrictions expected to last at least 7 weeks1 • The government roadmap for re-opening hospitality in England, published on 24th February has earmarked outdoor opening of hospitality from no earlier than 12th April, with re-opening indoors from no earlier than 17th May2 • Timings for the reopening of hospitality in Wales, Scotland & Northern Ireland are being determined by their respective devolved administrations Beer Marque & Molson Coors can help you with practical advice, ensuring you’re ready to pour on re-opening day with a winning Beer & Cider range Source: 1. The Guardian, 4/1/21; 2. Gov.UK guidance for re-opening businesses in England, published 24/2/21 Countdown to re-opening Countdown to re-opening • We understand that there’s many things to consider when it comes to planning your re-opening • At Beer Marque, we’ve developed a step by step approach to help ensure that you’re ready to pour on re-opening day • We’ll now take you through the countdown to re-opening, so that you can plan ahead for a successful re-opening, covering: o Skills & knowledge o Stock management o Cellar management o Bar management Why are these areas important? • Skills & Knowledge • Knowledgeable and passionate staff make all the difference when it comes to delivering a great quality experience for customers. Investing in this area helps staff motivation and staff retention • Stock Management • Having the right range is critical to attracting and retaining guests. Re-opening is an opportunity to re-calibrate your range and ensure you’re maximising yield and minimising wastage • Cellar Management • Focussing on good cellar management disciplines is critical to delivering great beer and cider quality. Time invested here is time well spent for enhancing the reputation of your business • Bar Management • This is the frontline, it’s what your guests see. You will never get a second chance to make a first impression! Communication is key at every stage Beer Marque have developed a countdown to re-opening, helping you Countdown to re-opening understand the key tasks which will help you be ready for re-opening day… Cellar & Bar Management Stock Management Cellar Management • Check clarity, aroma and taste of all Stock Management tapped casks. Take a sample from the Bar Management • Count existing stock • Vent and tap casks. Ensure tap, or use a Widge sampler tube to Stock Management • Compile and submit stock and record any write a soft spile is in the shive syphon a sample into a glass • Contact your beer suppliers and re-set up an order based on last year’s • Check the condition of offs/ullage • Tap casks if using vertical • Hard peg fully conditioned beers until account trading patterns and correct number of • Accept beer delivery extraction method. Ensure ready to pull through (horizontal) or • Check with your supplier whether any existing stock nozzles and sparklers vent valve is in the ‘on’ close vent valve on fully conditioned has an extended ‘best before’ date position beers if using vertical extractors • Ensure ullage is uplifted and empties are removed • MORE DETAILS OF DAY -2 • Order gas cylinders 02 06 ON NEXT PAGE… 04 08 10 12 START: 2 weeks 4 weeks 3 weeks 1 week to go to go to go to go END: Re-opening day # of days to -28 -14 -10 -7 -5 -3 0 re-opening -21 -2 Cellar Management • Use a stiff brush to clean the grills 11 Re-opening on the cooling fans, remote coolers 03 07 • Open those doors… 01 05 09 and under-bar coolers with a smile! • Switch the cellar cooling fans on Cellar Management Skills & Knowledge and check they are working Cellar Management Bar Management correctly • Ventilate the cellar • Renovate all glassware • Re-engage with your original team, recruit if • Stillage all cask ales (if • Switch the remote coolers and ale • Flush all beer lines with water, • Clean all glass shelves and webbed necessary, and organise staff rotas for opening week using horizontal method) pythons on and check they are and check the water flush for shelf mats • Book a key member of staff on a Cask Marque Cellar or Place all casks in final circulating liquid Cellar Management any taints • Clean and sanitise glasswasher. Management course settling area (if using • Check BB date on line cleaning • Clean all keg couplers externally Refill the machine and run a cycle • Ensure all team take the CPL ‘Cellar to Glass’ vertical extraction chemicals and internally by soaking in clean to check all spray jets and nozzles e-learning programme method) Re-order if necessary warm water and use a soft cloth are working correctly • Clean the shives and • Check all cask equipment (taps, spiles, to remove any dirt and loose • Clean and sanitise the ice machine. keystones on all casks extractor rods, auto tilts, sparklers) debris Switch water supply on and refill • Place kegs in ‘best are clean and in working order. Re- • Clean the cellar floor, walls, sink the machine with ice before’ date order order if necessary and line cleaning bottle. Check • Clean all sparklers and nozzles in • Clean exterior surface of all beer lines for evidence of mould growth hot water or use a 10 minute soak • Switch on cellar cooling fans with a sani-tab Countdown to re-opening – last 7 days… Cellar & Bar Management: DAY -2 • Check clarity, aroma and taste of all tapped casks. Take a sample from the tap, or use a Widge sampler tube to syphon a sample into a glass • Hard peg fully conditioned beers until ready to pull through (horizontal) or close vent valve on fully conditioned beers if using vertical extractors • Switch on and refill bottle coolers Bar Management • Connect up gas bottles and turn on • Clean all beer lines (cask and keg) with a reputable line cleaning solution • Check the condition of and correct Stock Management Cellar Management • Connect all kegs up and bleed fob detectors number of nozzles and sparklers • Count existing stock and record • Vent and tap casks. Ensure a soft spile is in • Ensure a hop filter is fitted in the end of each cask line, connect up casks, and replace hard any write offs/ullage the shive peg with soft peg. If using vertical extraction, connect the beer line to the extractor rod • Tap casks if using vertical extraction method. and turn the vent valve to ‘on’ 06 • Accept beer delivery Ensure vent valve is in the ‘on’ position • Pull all beer through lines and check clarity, aroma and taste • Check temperature of cask and keg with a probe: Cask 11-13 degrees, Keg 2-8 degrees 08 10 • Refresh perfect pour training: demonstrate and practice with your team 1 week 12 to go END: Re-opening day # of days to -2 re-opening -7 -5 -3 0 Re-opening 11 • Open those doors… 07 09 Bar Management with a smile! • Renovate all glassware Cellar Management Cellar Management • Clean all glass shelves and webbed shelf mats • Ventilate the cellar • Stillage all cask ales (if using horizontal • Clean and sanitise glasswasher. • Flush all beer lines with water, and check the water flush for any taints method) or Place all casks in final Refill the machine and run a cycle • Clean all keg couplers externally and internally by soaking in clean settling area (if using vertical to check all spray jets and nozzles warm water and use a soft cloth to remove any dirt and loose debris extraction method) are working correctly • Clean the cellar floor, walls, sink and line cleaning bottle. Check for • Clean the shives and keystones on all • Clean and sanitise the ice machine. evidence of mould growth casks Switch water supply on and refill • Switch on cellar cooling fans • Place kegs in ‘best before’ date order the machine with ice • Clean all sparklers and nozzles in hot water or use a 10 minute soak with a sani-tab Ranging advice Ranging advice for re-opening* Only 34% of GB Adults • Consumers are understandably cautious and data from CGA are comfortable Brand Track suggests that it will take time to re-build eating/drinking out in any sector as soon as confidence after lockdown restrictions are lifted* • Our expectation on re-opening is that trade will be lower than normal, significantly below pre-covid levels….especially during the time when trade is restricted to outdoors only • Communicating your re-opening plans and demonstrating how you plan to make the environment safe and enjoyable is likely to make a big difference reassuring your customers and driving footfall Ale, Cocktails & • However, it makes sense to plan for re-opening on the basis Lager are the most of lower than normal trade, whilst also taking time to missed categories based on % of category understand the market dynamics (e.g.