21/07/20
Finance Focus – The Hospitality VAT Cut
We were joined by The Catering Accounting Company’s Andrew James to discuss the temporary 5% VAT rate announced by government.
The new measure will cover the period from 15th July 2020 to 12th January 2021 and is aimed at the hospitality industry, most specifically business premises such as pubs, cafes, restaurants and takeaway establishments.
14/07/20
Hospitality Reset: Member Spotlight – #012
This webinar will focus on reopening and the businesses that have done it successfully. We’ll be chatting to Baked in Brick, Utter Waffle, Simpsons Bar and Maize Blaze around how they’ve found the process, how they overcame the biggest challenges and what the future holds for the catering industry..
02/07/20
Hospitality Reset: Reopening Safely
This webinar is centred all around reopening. With Government guidance issued last week and the 3rd and 4th July opening dates for Northern Ireland and England now just days away, we’ve gathered our experts to discuss the guidance and practicalities around reopening safely.
23/06/20
Your questions answered: Alcohol Licensing
NCASS members and the wider sector across the country are having to take a long hard look at how to keep going in order to survive the current crisis and come out the other side with their businesses in-tact. We have had many inquiries recently about expanding offerings by adding in alcohol sales – our latest webinar will address these questions and introduce you to our newest partner; Inn Confidence.
02/06/20
Assessing Risk in the Time of Covid-19 (Members Only)
Mark Laurie was joined by Jenny Morris (MBE) to talk our members through risk assessments; outlining the essential work that you’ll need to carry out in order to demonstrate to local authorities and EHO’s that you are operating safely during Covid-19.
(Membership ID and Password required)
26/05/20
Online Ordering Systems Explained
NCASS’ Dan caught up with representatives from three online ordering systems (Slerp, Hungrrr & Flipdish) to get a better understanding of what catering businesses should look for when deciding which platform to use; including key features, pricing, support and the main benefits of using them.
19/05/20
Financial Support Measures: Are they standing the test of time?
In webinar #007, we chat to The Catering Accounting Company’s Andrew James and NCASS’ Dan Fox about the financial measures introduced to support businesses as a result of coronavirus; looking back on how successful they’ve been thus far, what the teething problems have been, accessibility and more.
12/05/20
Trading Places: Working Through COVID-19
Thinking about changing your business model? In webinar #006, NCASS’ Mark Laurie is joined by Senior EHO, Jenny Morris MBE to go through the newly published guidance document for NCASS members wishing to transform their business to a safe and successful delivery, takeaway or collection model.
05/05/20
Adapting Your Business
We’ll be catching up with Richard from Dick’s Smokehouse, Sheetal from Pakora Explorer and Ant from Yo Dough Brum for a chat around what they’ve been doing to keep their businesses going through Covid, from doorstep deliveries through to live cooking demonstrations
28/04/20
Your Finances and Falling Through The Net
We discuss the reasons why so many start-up businesses and self-employed people are slipping through the net when it comes to financial support from the Government, as well as outlining what options are currently available to those struggling to keep their business afloat during such a challenging time.
21/04/20
Your Finances During COVID19
A Q&A with NCASS Director, Dan Fox and Andrew James of The Catering Accounting Company. This episode focuses on the financial implications of coronavirus
17/04/20
Member Experiences
We took the opportunity to talk to some NCASS members, Goody Gujarati, Full of Chaat and Feast, who have pivoted their businesses in order to provide food to key workers.
14/04/20
Intro
In our first webinar, we addressed the issues our industry is currently facing, what we’ve done so far to help and how we can continue to work together to ensure the future wellbeing of our sector.
