RECOMMENDATIONS FOR HOSPITALITY SERVICES REGARDING COVID-19

RECOMMENDATIONS
FOR HOSPITALITY SERVICES
REGARDING COVID-19

We at HEINEKEN Spain profoundly regret the current
impact of the COVID-19 outbreak on commercial
activity, especially in the hotel and tourism industry,
which has been directly affected by restriction of
movement and the subsequent cancellation of
reservations, impacting in particular the Community of
Madrid, where hospitality activity has ben suspended
starting tomorrow Saturday.

Exercising our responsibility as a brewing company
that is committed to put its focus at the service of the
hotel and tourism industry, we would like to express our
proximity to the industry by implementing significant
support actions to those collectives and businesses
that have been especially impacted.

HEINEKEN Spain puts its entire commercial force and
teams from all regions in which it operates in Spain
at the industry’s full disposal, turning them into true
counsellors through trainings and the drawing of this
Heineken Action Guide for restaurants and bars, which
contains suggestions that may help this situation in
terms of important issues such as treasury, hygiene,
staff management, cost minimization or the recent
measures announced by the Government.

Recommendatios for hospitality
                                                 services regarding COVD-19

Hygiene measures:
• Reinforce hygiene measures and
remind of hand washing processes.
• Increase hand washing frequency,
• Increase cleaning frequency regarding
surfaces and kitchen utensils that have
been in contact with food by using
disinfectant products.
• Wash utensils at +80ºC.
• Wash tablecloths and napkins at
+60ºC.
• Ensure all hand-and utensil-washing
areas are well supplied with disinfecting
soap and paper towels.
• Cover food products with film or lids at
all times.
• Establish a security distance of at
least 1 meter between guest tables,
thus reducing the capacity of the
establishment.
• Ensure ventilation after each shift.
• Strict monitoring of safety standards
for food and beverage manipulation.

IN ANY CASE, DO INQUIRE
WITH YOUR AGENCY ABOUT
OCCUPATIONAL RISK PREVENTION.

Recommendatios for hospitality
                                                           services regarding COVD-19

Operations:
• Carry out exhaustive stock analysis in
order to look into how much you have
and adjust orders to new necessities.
• Maintain a correct rotation of
storehouses and cooling chambers,
verifying expiration dates as well as
traceability and primary and secondary
expiry clauses.
• Establish a plan of action that adjusts
the gastronomic offer for take-away
food.
• Ensure there is enough change at the
register (more takeaway food means
there is more change needed).
• Dispose of enough containers in order
to transport cold and hot take-away
food.

  Given the possibility that establishments may
  close, prioritize fresh and perishable products,
  including draft beer. Given its nature we would
  recommend:

  1. Prioritizing already tapped draft beer in order
  to sell out the product and prevent loss.
  2. Close up CO2.
  3. Untap kegs at the moment of closing.
  4. When the time comes to re-open, call 901 300
  100 to request the set-up of the installation, if
  necessary.

Recommendatios for hospitality
                                                                  services regarding COVD-19

Staff:
• Temporary       ERTE’s   (Record      of
Temporary Employment Regulation)
(should be justified by a fall in sales or
staff sick leave caused by the virus).
• Leverage closings in order to grant
holidays.
• Optimize work shifts, re-adapting the
staff according to sales (reduction of
opening times, etc.).
• Reinforcing communication with all
staff, issuing calming messages and
responding adequately to any doubt.
• Staff should give note to the supervisor
of any symptom they experience by
themselves or by anyone within their
close environment.

  ADDITIONAL LABOR MEASURE:
  FLEXIBLE STAFF HOURS

  If there is no activity, either for all staff or for just
  part of it, and staff shifts are being recorded, those
  periods in which no services are provided can be
  accumulated and recorded to compensate as a
  longer workday in future periods of high activity.
  Each agreement may require specific processes. In
  some cases, it may have a maximum limit of 10%
  of the annual working day and may require 5 days’
  notice.

IN ANY CASE, DO INQUIRE WITH YOUR
AGENCY / CONSULTANCY.

Recommendatios for hospitality
                                                              services regarding COVD-19

Fees and treasury:
• Postponement of social insurance
(February fees will be paid off on march
30th).
• Postponement of VAT (VAT for the first
quarter will be paid off on April 25th).
• Postponement of Personal Income
Tax (personal as well as rental). PIT
from Q1 will be paid off April 25th.
• Corporate Income Tax. Will be paid off
on June 25th (if the crisis remains, the
payment could be further postponed).

    Generally, when postponing tax payment, the concerned institution or body demands a
    20% payment of the total debt at the time of liquidation, and the rest may be postponed
    to a maximum of 2 years (with interest). This may depend on the taxation of each territory
    (Basque Country and Navarra have a different Treasury).

    •      Moratorium on payments of the rent of the establishment.
    •      Credit line with your main bank.

IN ANY CASE, DO INQUIRE WITH YOUR
AGENCY / CONSULTANCY.