As the UK enters the second phase in its recovery, the Chancellor’s plan is designed to support jobs by focussing on skills and young people, create jobs with investment in shovel-ready projects and greening our infrastructure, and protect jobs through a VAT cut for the hospitality sector and a landmark Eat Out to Help Out discount scheme for diners.

The Chancellor of the Exchequer Rishi Sunak said:

Throughout this crisis I have never been the prisoner of ideology. For me, this has never just been a question of economics, but of values.

We believe in the nobility of work. We believe in the inspiring power of opportunity. We believe in the British people’s fortitude and endurance.

Our plan has a clear goal: to protect, support and create jobs. It will give businesses the confidence to retain and hire. To create jobs in every part of our country. To give young people a better start. To give people everywhere the opportunity of a fresh start.

The Chancellor said that following this second phase focusing on jobs, there will be a third phase focusing on rebuilding, with a Budget and Spending Review in the autumn.

Peter Webb, managing director at Electronic Temperature Instruments (ETI) a digital thermometer manufacturer, producing digital and infrared thermometers for the food and drink service industry comments:

 “These are unprecedented times therefore we need unprecedented measures. Hospitality businesses needed this welcome dose of reassurance and confidence in order to stabilise their business and support their workforces. This VAT cut confirms the government’s commitment to getting behind British business throughout this ongoing crisis and helps stabilise employment and supports productivity within this space. Traditionally, approximately 80% of our business comes from the food and drink space; what we call ‘farm to plate’, so this move is welcomed.

This will continue to be a challenging year, with industry demand in the second half and into 2021 remaining unknown. We are now collectively relying on everyone to act responsibly when visiting hospitality outlets to ensure we don’t see another spike and that doors can continue to remain open to the public. Workers throughout this particular supply chain are counting on it.”

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