Tag Archives: Pubs
No one needs telling that we’re living in desperate times when the government orders the closure of catering businesses.
Those who are offering a takeaway or distribution service are currently exempt.
But when the likes of MacDonalds, Costa and Nando’s voluntarily decide to close to protect staff; it’s time to see what has been put in place already for Covid19 and catering businesses.
Government Specific Help for Catering Businesses
Following the Chancellor’s announcements there is some useful information on covid-19 support on the government’s pages . Check this out for the latest info and updates.
The government’s interventions are primarily about continuity so that when the crisis ends pubs, restaurants, hotels, mass catering and leisure facilities are still around to begin trading again.
The first is for staff under the Coranavirus Job Retention Scheme. Here a grant will cover 80% of retained but non-working employees pay. This is capped to a monthly salary of £2,500 equivalent to £30,000 pa. It’s backdated to March 1st and will in the first instance run for 3 months to the end of May. It could be extended. Now is a good time to have an open and honest conversation with staff about balancing pay and a future job. And then getting a grant for the majority of that cost.
The Coronavirus Business Interruption Loan Scheme focuses on the business who turns over under £45M. This provides a government-backed guarantee for 80% of the loan amount. The government will pay the first 12 months interest. The maximum term of the loan is 6 years.
Here the government is enabling catering business to access loans where previous the answer would be no and giving an interest holiday. The full loan amount will need to be repaid. Consider what essential items could benefit from being covered by a loan; and then how you would be able to pay it back from 2021.
Covid-19 Tax and Reclaim Breaks
With immediate effect, all VAT is deferred to the next quarter so the next payment date for any outstanding is the end of June. But treat this carefully as the VAT will need to be paid at that time. And with limited or no income coming in, it will be difficult to replenish that pot.
If you are having tax payment difficulties, the best advice is to call 0800 0159 559 to discuss the Time to Pay scheme. Do this at the earliest opportunity, not at the last minute.
If staff are unfortunate to catch Covid-19 then with an isolation note from NHS111online, as an employer you can reclaim 2 weeks statutory sick pay.
Local Authority Support for Covid19 and Catering Businesses
Some catering businesses have opted to provide or expand their takeaway meals services. This is a good way to liquidate stock or to maintain limited supply from key suppliers. Some local authorities have been quick with suitable advice such as Monmouthshire .
More significantly there are a number of business rate measures that will be enacted by your local authority. These require no action on your part. Business rates for those in hospitality, retail and leisure have been abolished for the Tax Year 2020-2021. A new statement will be issued by your local council.
Local councils will also administer the Retail and Hospitality Grant Scheme and notify you directly. This is based upon rateable value:
- If your rateable value is up to £15,000 you can get a cash grant of £10,000
- For those between £15,001 and £51,000, the grant is £25,000
- Farm shops and micro businesses are not left out. If you are in receipt of Small Business Rate Relief or Rural Rate Relief; there is a one-off grant of £10,000.
Cashflow is King
For catering businesses cashflow has always been king. Now more than ever, owners and managers need to look very carefully at their budgets and costs. Work out what is necessary, deal with people honestly and respectfully and access what is available to help for covid19 and catering businesses.
At AC Services Southern we look forward to working with you in any way we can; so that your business can revive when this crisis is over.
The Office for National Statistics confirmed last year what British beer drinkers have been complaining about for the past decade. Over the last ten years, the price of a pint has risen by more than 30%.
In May 2009, you could buy a pint for £2.81 and as of March 2019, the price was £3.67 on average. However, this varies from city to city: a beer in London was more than double in 2019 (55%) of the price of a beer further north.
A survey by St Austell Brewery’s Proper Job IPA also revealed that the perfect pint should:
- have a head of 9mm,
- be served in a ‘proper’ pint glass preferably at 5.30pm on a Saturday,
- with a partner or best mate in a beer garden accompanied by a bag of crisps and
- a singular lack of mobile phones!
However, this may all be academic in light of various issues encircling the brewing industry. The first is climate change: over the past few months globally we have seen severe drought, rising temperatures and epic floods. All have a substantial effect on barley yields worldwide impacting the supply used to make beer. They also affect all the other key ingredients.
Don’t think you’re safe if you drink wine…combining long-term records with global data, researchers have suggested that if temperatures rise by 2°C, the regions suitable for growing wine grapes could shrink by as much as 56%. Stoke that up by a further 2°C and 85% of those regions would no longer be able to produce good wine.
In addition, there has been an ongoing constant battle with the tax burdens facing the pub industry. UK Hospitality chief executive, Kate Nicholls spoke about the issue of rising prices overall across the trade. She commented “costs continue to increase for businesses. So it is no wonder that the average price of a pint continues to climb. Even with the scrapping of the beer duty escalator, many businesses have no choice but to pass costs on to customers.”
Rise of Independents Affects Style
Also affecting British beer consumption is consumers shifting from mass-produced, low flavoured lagers from well-known, well-established beer companies to quality independent beers from craft brewers. A recent report points out a considerable growth of the no- and low-abv category. This registered a massive 381% sales increase compared to its market share only two years ago.
Traditional British beer styles such as mild, bitter and golden ale are experiencing challenges with overall production dropping from 14% in 2016 to 5% in 2019 and the percentage of featured producers brewing these styles decreasing accordingly, from 44% in 2016 to 31% in 2019.
Finally, the drinks trade has warned that the UK government’s announcement this week to deny visas to low-skilled workers is set to cause a massive challenge to the UK’s pub, bar and restaurant sector.
Emma McClarkin, chief executive of the British Beer & Pub Association, said the points-based immigration system would present significant challenges for the pub sector. She commented “many pubs rely on workers from overseas. So it is hard to see how they will cope with such fundamental changes coming into effect in just ten months. Pubs will especially struggle with the costs and complexities of becoming a sponsoring employer in order to take on staff from outside the UK.”
Olympia London played host last week to the only dedicated show for the pub industry, PUB20. The two days of the event brought together more than 200 innovative suppliers; 60 experts of the industry speaking across 30 talks and the latest food, drink and technology trends.
The first day of PUB20 saw a number of talks, all pertinent to the future of the pub industry. There were talks on the design of pubs, how to entice customers in and make them comfortable. This included an exclusive look at Harp Interiors’ at-show design masterpiece, the PUB Theatre, which demonstrated the top design trends to engage the next generation. The talks reflected the industry’s determination to combat the problems it faces and present positive solutions.
Social Media and Experiential Drinks
Social media was another subject covered; with a debate about the advantages of social media, asking questions such as whether Instagram or Facebook are the best platform for pubs. The session provided inspiration and a clear understanding of how to create effective content, grow brand awareness and engage customers. Similar talks included advice on photographing drinks and placing them on the right media to attract customers.
Much was made of the dichotomy between alcohol and non alcohol drinkers. Club Soda DrinkX offered solutions for appropriate products to bring people together socially, rather than separate them based on alcohol. Experiential beverages are one of the key drivers behind the growth of the low and no market. The advice here is on “immersive, multi-sensory, premium, customisable serves which bring theatre and new rituals to excite modern consumers”.
Food in Pubs
RATIONAL contributed with a talk about the right equipment and how it can play a key role in delivering delicious pub grub in a timely manner to maximise any chef’s multitasking ability. Food featured strongly at the show, with the rise of the meat-free cuisine a hot topic. In a cooking demonstration, chef Neil Rankin showed how plant-based burgers can showcase the same skill and attention to detail as those containing meat; whilst being kinder on the profit margins as well as the environment.
There was a big focus on catering in pubs for flexitarians, those who do eat meat but are looking to reduce their consumption of meat. This group now make up 68% of UK diners, leading to diners looking to try something new while eating out. 78% of consumers think food quality contributes the most to the dining experience. And expectations of food quality has again risen in 2019. The show suggested Grilling Cheese as a solution to help address the balance between profitability and quality.
Of course, no PUB20 show would be complete without the great Sausage Roll Off. Here past winners returned to compete, create, roll and bake their own take on the sausage roll. The show returns in 2021 promising to be even bigger and better.
As an authorised Rational Service and Spares Partner, AC Services Southern repairs and maintains the complete range of Rational units. This includes the VarioCookingCenter previously sold under the Frima brand. So this week we’re focusing on that as one of the units we service for clients across South West England and South Wales.
Rational’s VarioCookingCenter® is the ideal multi-functional appliance for any kitchen because it can do a multitude of cooking tasks at the same time. The beauty of the appliance is the value it offers – savings in time, cost, speed and ultimately, profits.
The VarioCookingCenter® is suitable for any catering requirements, from small caterers to high-end restaurants. With over 95% efficiency, it cooks up to four times faster than conventional appliances. And uses up to 40% less power consumption.
Moreover, it has cooking versatility, letting you cook several different dishes quickly at the same time. The multi-functional cooking technology lets you bake, boil, roast, toast, braise, deep fry and a host of other cooking techniques. So if you are serving a full English breakfast; you can serve up the fried bacon, boiled eggs, sautéed tomatoes and toast all at the same time.
The appliance also offers a pressure-cooking feature, enabling the reduction of cooking times for a range of dishes. Times for soups, stews, casseroles and braised dishes can be cut by 30% without compromising taste or quality. The built-in cooking intelligence VarioCookingControl® ensures the desired cooking level is achieved precisely.
Another major benefit of the VarioCookingCenter is its space-saving value. If you are tight on space, then this system is the perfect solution. It has an integrated water outlet which allows draining without any movement to the pan. This prevents scalding and allows the appliance to be installed without a floor channel drain. Furthermore, because nothing sticks or overcooks, cleaning time is minimised.
The appliance has been designed by experts using intensive R&D, testing and analysis to attain the optimum cooking intelligence. As a result, the VarioCookingCenter works day and night with minimal monitoring or checking required. Because the appliance sensitively regulates the temperature at the touch of a button, you get a perfect cooking result the next morning. This is a major boost for larger cuts of meat that need overnight boiling like ham or cured pork, beef and brisket.
The VarioCookingCenter is a sustainable and holistic approach to everyday cooking designed for resource savings using the very latest technology. Contact us here at AC Services (Southern) for more details if you need it serviced or maintained on 01454 322 222.
If you’d like to buy one, contact Rational UK or attend a local cooklive demonstration to see its suitability for your business.
There’s good news for a change. Reports published today show that for the first time in a decade, UK pub numbers have risen. According to the Office for National Statistics, the number rose by 0.8%. And the main reason is down to food sales.
In 2003, four in 10 employees within the UK pub industry worked behind the bar and three were employed in the kitchen; but today, the story is very different. Pubs and bars across the UK now employ 457,000 people and of this, food staff make up 43.8% of employees.
It seems that going for a pint has transfigured into going out for a meal. This is very good news for the industry. Despite the significant closures seen over the past few years, there has been an increase in jobs. With 7,000 (an increase of 16%) more jobs in the sector in 2019 compared with 2018.
There is no doubt that our consumer habits are changing with pubs having to diversify to accommodate these changes. It may come as a surprise that one of the largest chains, J D Wetherspoon, serves more coffee than any other restaurant, except for Costa.
But the chain has proved it can put its money where its mouth is. It announced last month that would inject £200m into the business over the next five years, with the creation of 10,000 new jobs and new pubs.
In the same vein, independent and smaller pubs are serving coffee, tea and breakfast to attract a different demographic such as women and families.
These changing habits are further reflected in a report just out. This confirms vegan food to be on the increase, with sales of meat-free foods expected to exceed £1.1bn by 2024.
In 2019, more than one in four new food product launches were labelled vegan. Last year, a smorgasbord of meals and snacks aimed at vegans, vegetarians and flexitarians went on the market. The uncontested leader of the pack being the outrageously popular Gregg’s vegan sausage roll.
14% of Britons consider themselves flexitarian, meaning they consume meat occasionally but their diet is mainly plant-based. This is twice as many as vegans, vegetarians and pescatarians combined. And those cutting down on meat soared from 28% in 2017 to 39% in 2019. Sales of meat-free foods rose to an estimated £816m in 2019, up 40% from £582 million in 2014.
Still Pressure for Smaller Pubs
It was also reported that the number of micropubs, small pubs and bars in the UK saw a rise in 2019 by 0.4%, the first time in over 15 years that the net figure has increased. This category is defined as those with under 10 employees, however, it is also under a great deal of strain faced with challenges such as business rates, beer duty and price matching with the big chains.
Hugh Stickland, senior statistician at the ONS, said: “While smaller pubs have been struggling to survive in recent years, bigger pubs have been growing in number. We’ll have to wait to see if this marks a revival for smaller ‘locals’.“
This year has started somewhat explosively, with concerns about the environment, bush fires, international political escalations and the future of certain members of the monarchy in jeopardy. But people still have to eat. So putting the news aside, it’s time to consider the next twelve months for catering businesses. Here are our top tips for catering businesses for 2020.
Firstly, there are no guarantees about the impact of Brexit. The best route to take is the one that is already benefiting your business directly. Top of the list is the maintenance of your appliances. Put in place a maintenance programme for your ovens. This will ensure that whatever disasters or decisions may befall us over the next twelve months; a substandard, under-performing oven won’t be one of them.
It’s All About the Planning
Secondly, plan for regular and irregular annual events. There are always catering opportunities linked to traditional dates, such as Valentine’s Day, Mother’s Day, Christmas, food festivals and so on. Take a look at our sporting calendar for additional opportunities in 2020. It’s an Olympic year as well as Euro 2020 for football fans and the start of the new cricket Hundred game. So if you are catering for sports fans, take advantage or provide an alternative for non-sports fans.
Staff training is essential. Don’t stint on training because if something goes wrong, the consequences can be catastrophic. Make sure that your staff are fully familiar with all relevant health and safety requirements and appliance operation, and make this an ongoing exercise. There is a plethora of H&S legislation and come Brexit, there is bound to be more. Educate your staff so that in your absence, your business will still thrive.
Set goals in terms of time management and profit and loss, and make them realistic. There is nothing more demoralising than not reaching your target within the time frame allotted but be reasonable on yourself. We have endured a turbulent and uncertain few years politically, and it’s not over yet. Continue working to the highest standard professionally and don’t cut corners.
Invest in catastrophe training. As we have seen from the traumatic scenes in Australia, sometimes we are at the mercy of unforeseen and unpredictable forces. These may be natural or man-made but either way, they can cause the loss of business. Be prepared. If you are a mobile catering company, plan for both rain and shine at events. If you live in flood-prone areas, check weather predictions and plan for the safe removal or protection of appliances and staff.
The last of our top tips for catering businesses and perhaps most importantly, keep an eye on current trends. We have seen a momentous rise in vegan and vegetarian demands for restaurants and fast food outlets in the past few years. With culinary trends changing constantly, there is always an opportunity for savvy operators to gain a foothold in a new market.
Don’t be afraid to be bold and always check out the news on AC Services Southern’s blog and like our Facebook page.
The Birmingham NEC played host to the latest BBC Good Food Show Winter from 28 November to 1 December 2019. Hugely popular and one of the most attended shows at the venue, the show was a triumph for exhibitors and visitors.
As usual, the Good Food Show presented a huge range of activities, from the Big Kitchen and Festive Kitchen to the BBC Good Food Stage and BBC Good Food Workshop. Visitors enjoyed the Travelsphere presents: A Taste of Italy & Croatia; CAMRA’s Great British Beer Experience and La Cuisine de Maille Tasting Theatre. While the new QVC Kitchen, featured host Katy Pullinger demonstrating top tips and hacks for mastering Christmas Day lunch. Real inspiration for perfecting the ultimate seasonal desserts and party food.
Food demonstrations from the country’s favourite chefs took place every day. These featured Rosie Birkett, Tom Kerridge, Rick Stein, Michel Roux Jr, Nadiya Hussain, the Hairy Bikers, Ainsley Harriot and Mary Berry.
There were many innovative products showcased at the show, with Symphonia Gin making a big noise. Scientist Dr Ulrich Dyer distils his award winning gin in his County Tyrone distillery. The winner of the Irish Gin of the Year 2019 title, Symphonia No 1 Dry Gin was also awarded a silver medal in the prestigious International Wine and Spirits Competition awards and got two stars in the Great Taste Awards.
Staying with the Emerald Isle, Irish Black Butter has also received a number of awards and went down a treat at the Good Food Show. Irish Black Butter was thought up by Alastair Bell. He comes from Portrush and put together the innovative use of Armagh Bramley apples, cider, brandy and spices. Vegan and vegetarian friendly, the product is also free from dairy and wheat. The new Irish Black Butter Peanut Spread is a brand new product featuring peanuts.
The Pished Fish booze infused smoked salmon selection was chosen as one of the Food Champions at the show. Described as a “fillet of salmon that has been cured with high quality alcohol and botanicals and smoked in small batches over wood” the company offers the most diverse range of flavours. These range from Aquavit cured smoked Scottish salmon with beetroot, star anise and juniper berries to Augustus Gloop smoked salmon cured with blueberries and raspberry vodka. There is also one called the Designated Driver, with no booze, just cherry and juniper wood smoke
For those visitors who like their food spicy, Mr Vikki’s passion for Indian food and culture has over thirty products. While the company has won over 110 awards. From XXX Hot Chilli Jam to garlic pickle and Hell Hot Habanero and King Naga; Mr Vikkis also presents a Scotch Bonnet Fudge, not for the faint-hearted.
The BBC Good Food Show Winter yet again raised interesting ideas. It will return to the same venue in the summer.
Not so very long ago, the UK’s casual dining sector was booming. At one point, major chains were expanding at a rate of one new restaurant opening every single week in the UK. Popular high street food chains were winning awards for the quality of their food. Restaurants such as Zizzi, Jamie’s Italian, Pizza Express, Byron Burger, and Five Guys were springing up everywhere. They could be found on every high street in the country.
However, the trend turned sharply and unexpectedly. In late 2017, the UK witnessed a string of these casual dining chains beginning to struggle badly; with many top names, such as Jamie Oliver with his 25 restaurants entering full-blown administration. The number of restaurants falling into insolvency in the year ending June 2019 increased by 25% to 1,412. This is the highest number of insolvencies since at least 2014. Numerous factors have been blamed for the decline, with many chains experiencing accumulative issues which have left them in a financial mess.
When the trend for restaurant chain expansion was at its strongest, private equity companies were eager to invest. Billions of pounds were spent after 2013 on turning small chains into fixtures on every UK high street; with renowned restaurants vying for business in very concentrated spaces.
Now these investors want a return on their investment that simply is not available. This is due to heightened business rates (which have risen above inflation for four years), increased energy/labour costs and imported foodstuff costs. If we take into consideration the average wage of the majority of the UK’s working population; more and more of us have had to scale back on luxury spending.
Furthermore, quality has become a big issue and with many chains offering an unchanged menu from five years ago. People are beginning to realise that there are cheaper, fresher alternatives than the mass-produced pizza or burger. More vegan and vegetarian options have admittedly been introduced on menus but not much else has altered.
Meanwhile, over the last five years, new cuisines have become popular in the group restaurant scene. The Caribbean cuisine chain Turtle Bay now has 40+ restaurants in the UK, and shows a 143.8% five-year growth. Within the last 12 months, Indian group restaurants saw an 8.9% increase, bringing the total to 159.
Effectively, the current and alarming rate of restaurant closures shows that the eyes of these casual dining chains were literally bigger than their bellies. There were simply far too many to begin with. But although the UK chain restaurant industry may be in decline now; the right measures to reduce costs and a renewed focus on quality could yet revive these franchises. Diversity is key for the restaurant chains to bite back and entice customers to a better experience all round. There needs to be more diversification in the choice of menu and in the value of the meal as perceived by the customer.
There is a school of thought that advocates eating seasonal produce , this is an interesting dietary and ecological idea. As it reconnects us with food and the land and alerts us to the reality that different crops such as pumpkins, are produced at different times of the year.
It also cuts down on the carbon footprint of importing and transportation. So for us in the UK, this represents a viable option.
We live in a temperate climate but with the assistance of technology; we can grow many exotic crops in the UK which would otherwise perish in the climate.
It’s easy to follow this in summer as we can feast on a wide range of fruits and vegetables. We can literally eat the rainbow with a broad spectrum of colourful fruit and vegetables as possible. Think strawberries, tomatoes, radishes, blueberries, summer leafy salads; but as we enter autumn, much of the more delicate foodstuffs start to disappear. This is when the roots come into their own, with carrots, beetroot, potatoes, swede and parsnips; as well as the leafy brassicas such as Brussels sprouts, cabbage, cauliflower and kale.
Going Back to Our Roots
And that brings us to pumpkins! It’s very nearly pumpkin time and luckily for those planning to spend hours of frustration carving a hideous and unrecognisable face out of a solid block of fruit for Halloween, the fruit is now well and truly in season!
Although the UK doesn’t have as much history with pumpkins as in the Americas, where pumpkins actually originated over 9,000 years ago, there is no doubt about the value of the fruit. In fact, worldwide, the production of pumpkins exceeds 27 million tonnes, with China and India the main producers.
Pumpkins are part of the squash family. When cooked, the whole pumpkin is edible from the skin to the pulp and seeds. The nutritional value is undisputed; a great source of potassium and beta-carotene, and containing minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.
Another root vegetable that has accelerated in UK popularity in recent years is the sweet potato. This is also about to come into season. With a creamy texture and sweet-spicy flavour, this food has become the norm on menus to replace the humble chip. And its nutritional value is also high, as it is rich in fibre, vitamins A, C and B6, and an excellent source of carbohydrates. There are two varieties and the orange-fleshed one is also rich in beta-carotene.
Other fruits and vegetables reaching their peak in autumn include apples, aubergines, broccoli, Brussels sprouts, cranberries, dates, figs, turnips and marrow.
Pronounce It Keen-wah
October is harvest time for quinoa! Quinoa is fast becoming a staple food among vegans and vegetarians for its incredible health benefits. This is a bead-shaped grain with a slightly bitter flavour and firm texture, and unlike wheat or rice, quinoa is a complete protein.
It contains all nine of the essential amino acids and has been recognised by the United Nations as a supercrop for its health benefits from dietary fibre, phosphorus, magnesium and iron. It is also gluten-free. Initially grown in the Andes in South America, it was known for thousands of years as the ‘mother grain’. High in anti-inflammatory phytonutrients, it is potentially beneficial for human health in the prevention and treatment of disease.
All of the above-mentioned foods are now grown successfully in the UK. Once considered exotic and relatively rare, they are now acceptable commonplace foods. At the risk of mentioning the B word, who knows how self sufficient we will need to be in future? The rewards of a seasonal food supply are exciting, especially with the contemporary emphasis on health and environmental benefits. After all, variety is the spice of life!
Rugby players and supporters love food and drink. And with the Rugby World Cup about to begin in Japan comes the opportunity for originality for caterers of all kinds.
Homebound supporters not only want to enjoy the games with a beer; but can also be tempted by finer dining as well as the more traditional delights.
When one thinks of rugby forwards, the delicacy and fine detail shown by Phil Vickery and Martin Bayfield on Masterchef isn’t the first thought. But given the importance of food in their training, it’s perhaps not surprising.
Food Glorious Food
As far as food goes, Japan is taking the competition very seriously. Rugby players have a regimented approach to their diet in order to keep themselves fighting fit and at the top of their performance levels. According to a number of top coaches, protein is vital to develop and maintain muscle mass. Some coaches insist that the players consume a daily amount of 2.5g of protein per kilo of body weight. This includes eggs, dairy, beef, turkey, chicken and fish, most of which are abundant in Japan.
Many adhere to four meals a day. An example would be porridge and poached eggs for breakfast; sweet potato, vegetables and salmon fillets; steak skewers with roasted root vegetables and coconut rice for a post-training meal; and a prawn or chicken stir fry for dinner.
In the 24 hours before a match players should consume high-carb meals based around slower-digesting carbs such as potatoes, rice, sweet potatoes and oats. These are complemented with sweeter sources such as fruit and smoothies. Japan’s Yaki udon will be especially popular, as the dish is thick and chewy noodles, made from wheat flour. Yaki soba uses the thinner soba noodles made from buckwheat flour.
The Japanese national delicacy, sushi, fits well into a rugby player’s diet as does a lot of everyday Japanese food. It can be beneficial from a fuelling and recovery perspective due to increased intakes of nutrients such as omega-3 and electrolytes. Fish, stir fries and shellfish will feature heavily in menu choices as will the meat selection such as Wagyu prime cut Japanese beef. The meat fat has a very low melting point so it can literally melt in your mouth. Rumour has it that the animals are fed beer and massaged with sake.
The England team however, might be short on condiments. Supplies of tomato ketchup and mayonnaise have supposedly been sent ahead because their favourite condiments are scarce and expensive in Japan.
Japan has very good news for beer drinkers. Major Japanese sports keep spectators lubricated with vendors who patrol the stands dispensing beer into cups. These are called Uriko and they are crucial to meet the demand for beer. When Australia visited in 2017, bars were drunk dry before kick-off! So to ensure no embarrassment for the official sponsors, Heineken, the Japanese Heineken brewery has increased production by 80%.
One thing is clear, food plays an important part in the rugby world and with each country bringing their own nutritionists and food advisors, the right diet in Japan (a balance between East and West cuisine) may well go a long way in confirming the eventual winner.
The Rugby World Cup Final is on 2 November at the Nissan Stadium in Yokohama; when the winner of the 20 competitor countries will be crowned. So plenty of time for catering businesses to work out their own game-plan to benefit.