This Spring 1883 Maison Routin launched their first co-branded syrup, made in collaboration with Terry’s Chocolate Orange. We also have recipes and tent cards if you want any ideas on how to serve it to your guests.
Check Out The Range for more flavours!
]]>Tbox Teas is an online retailer of quality beverage products from syrups, toppings and sundries that will significantly expand our product range offering. We will be in touch soon with more information on the new products and we hope soon to have these on the website.
Serving a similar market and sharing the same business principles, Perch UK are excited with the opportunity to expand product ranges and customers base between the two companies.
]]>Kills Covid Immediately WHO Formula, 78% Alcohol sanitiser in a convenient 3 litre bag-in-box, Ideal for refilling spray bottles and cleaning surfaces.
Order Now and Receive a Free Refillable Spray Bottle!
]]>
]]>Christmas 2020 Last Order Dates
Following the latest government guidance in the UK, we have revised our schedule for the Christmas break to enable staff to take more time off to spend with their families.
Please see our last order dates below for UK delivery
Stock Products | Order by 21st December for delivery on 23rd December
We will close for Christmas at 4.30 PM on Wednesday 23rd December
and re-open at 8 AM on Monday 4th January 2021.
Perfectly portioned Luxury hot chocolate flavoured drinks - so conveniently made with hot (but not boiling) water. Or make with milk for a even more distinctive warming experience.
Portions are great for keeping a consistent hot chocolate serving - or any hot drink for that matter!
Topped with mini marshmallows and chocolate flakes, Hot Chocolate is going to be a top seller for your customers this winter.
9 out of 10 people absolutely love hot chocolate and 8 of those expect a luxurious chocolate drink to be expertly crafted; made with real, high-quality hot chocolate.
Did you know? 75% of consumers love adding extra toppings like whipped cream, chocolate shavings or curls and are happy to pay the premium.
Check out our full range of Hot Chocolate Portions & Toppings!
]]>Browse our Cafe Etc & Poldermill Ranges!
]]>Further to the Government's announcement on Tuesday 22nd September, as to further restrictions within the hospitality sector and the Rule of 6, Perch UK are offering discounted prices on a selection of products from our Essential Covid-19 Range to help you prepare for the second wave and to Protect The NHS and Save Lives.
We have a full Range of PPE, Sanitiser, Face Visors, Goggles & Aprons in stock & available, ready for immediate despatch. Please take a look at our Essential COVID 19 Range & Social Distancing Range. Make your customers aware of Social Distancing!
]]>Boris Johnson announced on Tuesday that from Saturday 4th July that the two-metre rule will be relaxed to “1m plus” and that Hotels, pubs, restaurants, cafés and many other attractions can re-open post-lockdown.
To enable NHS Test and trace in the event of an outbreak, a temporary 21 day record of visitors and their contact details will be required. Further details will be provided that will meet data privacy regulations.
A premises and operational risk assessment must be completed, including a Covid-19 Secure Compliance declaration showing compliance with five steps to safer working together before re-opening. This is to ensure duty of care to both employees and visitors, and to create a culture of transmission prevention.
In the new guidance, 2m distancing is still preferred, “1m plus” is permitted which means a minimum of 1 metre plus risk mitigation sufficient to reduce the risk, where 2m is not viable.
The number of customers must be managed. Overcrowding must be avoided and guests should use a one-way system if possible, using queue management to reduce congestion and maintain social distancing. Managing entry times and queuing may include arranging staggered entry times to other adjacent venues.
General guidance says table service only must be used where possible indoors. It encourages outdoor tables also where possible, although permitting customers to stand if distanced appropriately outdoors.
Contact between front and back of house should be minimised with collection areas for prepared food or crockery, and likewise between delivery drivers and staff.
Emphasis is on hand washing and hand hygiene, including provision of hand sanitisers on entry and also entry and exit from toilets and any other staff areas.
Cross contamination can be controlled by means of single use menus, and supply of cutlery and condiment portions should be with the with the meal, not left on the tables. For example, this would mean that open bowls and unwrapped food at table or self-service buffet areas would no longer be acceptable.
Limits to the number of people allowed into pubs with markings on the floor to ensure social distancing between both customers and staff.
Customers encouraged to order drinks on smart phone apps, as opposed to queuing at bar. Customers should not remain at the bar after ordering.
Drinks delivered to spaced-apart tables.
Empty glasses will be collected from tables.
Pub staff will clean bar tops, door handles and fruit machines hourly
Staff will patrol beer gardens to ensure social distancing is being observed
Strict limits on number of customers allowed in at any one time to ensure social distancing
Reservations encouraged to stagger bookings
Napkins and cutlery will only be brought out with food
Single-use paper menus will replace laminated menus
Condiments served in single sachets with the meals.
Reduced menus likely as chefs try to minimise cross-contamination of ingredients
Contactless card payment encouraged
Doormen will remind new arrivals that social distancing must be observed
Receptionists to keep their distance
Porters will be allowed to carry suitcases up to guests’ rooms but will have to leave them outside
Guests encouraged to take stairs as opposed to using the lift
Hotel guests encouraged to use room service rather than hotel restaurant
Section 2.2.1 Selling food and drink
Objective: To manage interactions at the venue resulting from service of food and drink.
As well as the steps below, you should consider broader guidance on food preparation and service, as set out in the COVID-Secure Pubs and Restaurants guidance
Steps that will usually be needed:
Asking customers to order room service over the telephone.
Maintaining social distancing (2m, or 1m with risk mitigation where 2m is not viable, is acceptable) from customers when taking orders from customers.
Using social distance markings to remind customers to maintain social distancing (2m, or 1m with risk mitigation where 2m is not viable, is acceptable) between customers of different households or support bubbles.
Minimising customer self-service of food, cutlery and condiments to reduce risk of transmission. For example, providing cutlery and condiments only when food is served.
Encouraging contactless payments where possible and adjusting location of card readers to social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable, is acceptable)
Providing only disposable condiments or cleaning non-disposable condiment containers after each use.
Reducing the number of surfaces touched by both staff and customers. For example, asking customers to remain at a table where possible, or to not lean on counters when collecting takeaways.
Ensuring all outdoor areas, with particular regard to covered areas, have sufficient ventilation. For example, increasing the open sides of a covered area.
Adjusting service approaches to minimise staff contact with customers. Indoor table service must be used where possible, alongside further measures such as assigning a single staff member per table. Outdoor table service should also be encouraged. Where bar or counter service is unavoidable, preventing customers from remaining at the bar or counter after ordering.
Adjusting processes to prevent customers from congregating at points of service. For example, having only staff collect and return empty glasses to the bar.
Minimising contact between front of house workers and customers at points of service where appropriate. For example, using screens or tables at tills and counters to maintain social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable, is acceptable)
Guests must self-isolate in their hotel room if they fall ill and food will be delivered on paper plates
In line with the recent government guidance regarding the Covid-19 pandemic, Perch UK have come up with some hygienic solutions to help you continue serving great quality food and beverages.
As the food service industry is a place where people need to be provided with food and beverages in a way they know they will be safe, we've taken a look at the benefits of individual portions and how they are part of a strategy to minimize any spread of germs, especially when essential and important workers may be needing nutritious, tasty food or to provide convenient and hygienic solutions for a takeaway, drive-through or delivered meals.
We’ve all been encouraged to only travel if it’s essential and limit social contact with others, including being advised not to visit, pubs, restaurants, theatres etc. Additionally, a whole different set of consumers are now in need of food and supplies, whether its families or the elderly who have been advised to self-isolate. Therefore the hospitality business sector needs to re-think its approach to serving consumers.
Gone are the times of having open bowls of sugar, the squeezy bottle of ketchup, the bowl of brown sauce, the jars of jam, the salt and pepper pots, all these products are prone to spreading germs as major touch points between consumers in places of eating. These are also not suitable for takeaway or home delivery alongside ‘ready to eat’ food products.
Single portion products are a much more hygienic way of providing the same products, but reducing the likelihood of germs spreading. Be it sugar sachets, sauce sachets, salt and pepper sachets, sweetener sachets or jams and spreads in mini pots, they are all ideal for the hospitality industry, especially at the current time. Customers would much, much rather have portions of sauce or jam rather than open dishes with a spoon. Additionally there is no food waste with single portions and every meal can be accurately costed in relation to the portions. Whereas it’s hard to cost in the use of offerings such as open bowls, especially when there is often a lot of wastage from what isn’t used during a day.
How are your customers suitably serving those in need? - Get in touch with us Today!
]]>