We're preparing for 17th May |
Without wanting to jump the gun, we are well advanced in our preparations for fully reopening on 17th May, when we will be open inside, too. Bookings already are brilliant. Don't leave it too late to secure a table. Right now, it looks like the same 2 household or 6 people from multiple households rules will apply until the end of June, when the government are saying there should be no restrictions (but we will see!). But don't let that put you off making a booking for then, best to secure your table, now.
When we started Lunya 11 years ago, it was our first experience of the hospitality world and we were really surprised by what went as common practice, particularly the long hours expected of people. The stories our staff told us where they had been expected to routinely work 60-70 hours a week in previous jobs (and get paid for 40!) shocked us. We set a limit of 48 hours for kitchen staff and 45 for our restaurant staff, and managed the business so we more or less met that.
However, we need to go further, as with those hours (and always late hours and weekend hours) they take a lot of our staff away from their families for too long (especially when you factor in travelling to and from work). We want to be even more proud of our business and we have started an initiative where all our staff will work only 40 hours as a full time member of staff. It will take us 2 years to achieve this as no-one will earn less and we want to maintain our annual cost of living rise. We are starting on this now; it's a real challenge in the present circumstances, but one we have to rise to. We have a great core of staff who have been with us from the very beginning and have industry beating retention rates (but the industry retention rates are horrendous compared to other industries, with many restaurants reporting less than 50% retention). We want our staff to stay with us for a very long time, enjoy the work they do, get rewarded for their great work and have a much better quality of life as a consequence. Plus, it makes really good business sense.
That is one part of our strategy. We also want to be one of the most competitive restaurants in terms of our remuneration package. We have always paid well and in the top quartile for pay. However, we still miss out on some brilliant candidates to our local up-market competitors because they also have a service charge which gives an extra 10% of pay to staff. Personally, we have never liked a service charge, but as a business, we need to bite that bullet to be ultra-competitive in staff recruitment. From 17th May, when we re-open fully, we will have an optional 10% surcharge on bills in the restaurant, bringing us in line with most of our direct competitors and hopefully, really helping in recruiting the very best people. Our customers have always been very generous with their tipping, and we are hoping this move will be a smooth one and everyone will understand why we need to do it. There is a move to have a 'service inclusive' pricing in the hospitality industry, still in its infancy, and we can see ourselves heading that way over the coming years. It will truly be optional and hopefully make a big difference.
Anyway, that's enough of business news, now onto some of the fabulous things we have happening. in this newsletter, read about the huge number of new products we have just added to our deli and online store - loads of great pulses and beans, stunning cheeses from Andalucia, some superb sardines and craft beers - we've been busy. Plus a very special sherry tasting just announced.
Plus, from next Thursday, we are introducing some hot food to our outside menu at Hanover Street - very similar to what we did in the Baltic Market, think Chorizo Burgers, Chistorra Hot dogs, Huevos Rotos, Dirty Bravas and some. When we re-open fully, we will be back to our full menu with some new additions, too.
Read all about them below.
|
|
We have the last few paces left and you can book below - but you must do it by midnight Sunday as bookings close then
|
|
Cheese tasting next Friday - Last Chance to Book
|
Over the last 10years, our cheese tastings have been a huge success. Loads of cheese and accompaniments, introduced by Peter & Tom, and a really good fun night out for any cheese-lover. Now on Zoom, you can joining up with lots of people all over the country for a really sociable night out.
We post everything out - all over the country.
|
|
Our new products just in this week
Cheeses from Quesos y Besos of Andalucia
-
Camembosa - a beautiful Camembert style cheese made with goat's milk
-
Olavidia, similar in style to Morbier, with a middle layer of ash, but made with goat's milk
-
Valleoscuro, ash covered soft creamy goat's milk cheese
La Catarineta sardines from Galicia
Dried Spanish Pulses - the very best pulses in the world, plus fantastically healthy
|
|
We have our best every sherry tasting on 13th May. Based around some of Gonzalez Byass' best sherries, in the most beautiful, limited edition, decorative tin box. Just check out the photo. You will get 6 miniature bottles, in the commemorative box (pictured), plus lots of matching tapitas, all in a fun-filled sociable Zoom tasting. |
|
PLUS we have Alex Mackenzie playing Flamenco guitar, live, during the tasting. This is a one-off. Be sure to book your place quickly.
Details and book here
|
|
New Cookalongs - book now to secure places |
|
 |
Arroz Negro
The famous black rice paella - everything you need to make one plus a cookalong on Facebook Live with Peter
Friday 7th May
|
|
|
|
Croquetas
Our most requested cookalong. Everything you need to make a big batch of the most perfect Croquetas on a cookalong on Facebook Live with Peter
Friday 14th May
|
|
|
|
Our largest selection of food and drink on any of our tastings - ever! |
|
Premium Spanish Food & Drink Tasting - 15th May |
This is our most spectacular tasting event to date. A range of superb Spanish drinks, with each one individually paired to a perfect tapa. This tasting includes Spanish craft beer, wine, sherry, vermouth, gin and a liqueur. Our feast of tapitas include sa selection of the very best deli products in very generous quantities. Come and join us for a fabulous evening that showcases the very best of Spanish food and drink culture, all accompanied by live Flamenco music.
|
|
BBQ packs reminder
We have larger BBQ packs now larger groups and outside mixing is allowed in some shape or fashion across the country. Our own chorizo, home-made chorizo burgers, our own recipe butifarra (if you have not tried these mildly spiced Spanish sausages – made right here in Liverpool – you don’t know what you are missing), plus our 1KG Txuleton – ex-dairy cow steak from Galicia and the Basque Country, they’re sensational. And if meat is not you’re thing, we have glorious roasted peppers marinated in Moscatel wine, roasted artichoke hearts and a Vegan deli treat pack.
Just check out some new ideas and old favourites for the Spring and Summer
|
|
Virtual Events at Lunya
As we mentioned above, these events are so popular with such fantastic feedback. They include tastings, quizzes and cook-alongs. Each event is always a sell out and fabulous sociable fun, so don't leave it too late! For more details and to book, follow the links below:
|
|
Take-away reminder - order now for this weekend!
Every Friday, Saturday and Sunday, our chefs are in waiting for your hot take-away orders. With a large selection of tapas and paella from our regular menu, there is something for everyone. we deliver across Liverpool and much of Wirral. Collection is now from Lunyalita
Click here to order, it will make our chefs very happy!. You can also pre-order now and choose a time for tonight, Sunday, next weekend or any time into the future. We deliver throughout most of Liverpool and the Mersey side of Wirral (Bebington to New Brighton plus Oxton and Prenton)
|
|
And finally .....
Thank you all so much for your good wishes to elaine.. so many people ask about her and we really struggle to keep in touch and reply to every single person.
She is now nearly half way through the chemotherapy. It's hitting her hard and she seems to come down with every side-effect going, but her spirits are brilliant, considering. We both still have to shield because of the impact on her immune system, and hope to be able to get out in the summer, together with some good news when it is all over.
Thank so much for your support, we really appreciate it
Peter & Elaine, and the whole of our team x
|
|
|
|
|
|
|
