Hotel & Catering Review - Issue 10 2023 by Ashville Media Group

ISSUE 10 2023

For the

love of food

As Gather & Gather celebrates a decade in business, PAULINE COX talks expansion plans and why she’s keeping the focus firmly on food

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WE BELIEVE IN THE POWER OF GOOD FOOD TO BRING PEOPLE TOGETHER Our services include fantastic cafes and restaurants in the workplace and education alongside great coffee, cake, impeccable fine dining and experiential events in some of the country’s most iconic destinations and venues. Get in touch with our team: sayhello@gatherandgather.com

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ISSUE 10 2023

Go to hotelandcatering review.ie for the online edition

Contents ISSUE 10 2023

For the

love of food

As Gather & Gather celebrates a decade in business, PAULINE COX talks expansion plans and why she’s keeping the focus firmly on food

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IN THIS ISSUE

11 OUT & ABOUT

Ireland’s Blue Book turns 50 and MacNeill’s in Galway re-opens its doors

“As a contractor, if you can close out the year with the same clients you started it with and you haven’t lost any business, then it’s a great year. We’ve got 100% retention and I think that says an awful lot about the quality of our food, the quality of our people, the services they deliver and the relationships we’ve built. I think that’s our biggest achievement so far.” Pauline Cox, Managing Director, Gather & Gather

DRINKS CART

The latest releases, news and all things drinks-related

SECTOR SNAPSHOT Business owners and managers give their take on 2023 and their expectations for the year ahead

REGULARS

NEWS

MEMORABLE MEAL

Arder Christie, Executive Head Chef at The Johnstown Estate, on why cooking shouldn’t be overly complicated

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Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Lenny Rooney

Editor’s View Welcome to issue 10 of Hotel & Catering Review 2023

Designer: Neasa Daly Stock Photography: iStock Infographics: www.flaticon.com Production: Claire Kiernan Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9. Tel: (01) 432 2200 ISSN: 0332-4400 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2023. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/ advertiser is responsible for honouring the prize.

In 2024, Gather & Gather will celebrate 10 years in business. That longevity is down to a number of things – a consistent focus on food, flavour, service and sustainability and a diversification plan that has seen the food services company move into sectors such as tech, pharma and retail. The quality of its food is reflected in the chefs it takes on; unlike its competitors, Gather & Gather recruits employees with a background in hotels and restaurants, while chefs brought in from other countries add a vibrancy and point of difference to the company’s menus. As it prepares to celebrate a decade in business, Gather & Gather is planning the next phase of its ambitious growth strategy – expansion into Galway and beyond. It looks like 2024 will be a busy year for the Gather & Gather team. For more on the company’s plans, turn to page 15. Also in this issue, hospitality business owners and managers talk about the year that was and the year ahead. The increased VAT rate is a challenge that will continue to affect businesses going into 2024, while the minimum wage increase will negatively impact already squeezed margins. While most everyone is optimistic about the coming year, that optimism is of the cautious variety. Increasing costs and the necessity of passing on those costs to the customer in order to remain viable is a tough situation to be in. For more on the opinions of the sector, turn to page 21. From everyone at Hotel & Catering Review, we’d like to wish our readers a very Happy Christmas and a peaceful New Year!

Editor: Denise Maguire Email: denise.maguire@ ashvillemediagroup.com

As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.

Denise Maguire www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview

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News

Your monthly round-up...

LADY HELEN CELEBRATES 10 YEARS OF MICHELIN

Ken Harker, John Kelly and Cormac Rowe

In November, The Lady Helen restaurant at Mount Juliet Estate celebrated 10 years of Michelin. To mark the occasion, guests were treated to a special 10-course tasting menu, featuring some of The Lady Helen’s signature dishes that have featured on the menus over the past 10 years. Chef John Kelly’s cooking ethos is centred on simplicity, respecting the integrity of the ingredients with a DNA in classic French culinary methods and traditions. He said: “My culinary education has been quite privileged, working under very talented chefs including Guillaume LeBrun and Keiran Glennon at Restaurant Patrick Guilbaud, who I now consider friends. Also, Cormac Rowe and Ken Harker who started the journey for what we enjoy today. We are very proud of the offering here at The Lady Helen and every member of the team brings their individual touch to their work.”

MAGS MATTHEWS RETIRES AFTER 40 YEARS Bloomfield House Hotel, Leisure Club & Spa’s longest serving member of staff, Mags Matthews, has retired after over four decades of service to the business. The team at Bloomfield gathered together to wish a fond farewell to Mags, surprising her with a guard of honour and gift presentation after her final shift. Mags held various roles at the hotel before moving to the weddings and functions side of the business and looking after the early shift in the venue’s 240 seater restaurant. Now retired, she intends to spend her well-earned retirement with her husband Ray, sons Raymond and Leon, daughter Elaine, six grandchildren and great-grandchild. “Bloomfield I thank you for all the years I spent with you. It was a life experience. I would like to take this opportunity to wish your beautiful hotel the very best, keep up the great hospitality you give to all who walk through your doors,” said Mags.

HOTEL

Mags Matthews and GM Ronan Byrne

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SINEAD LAWLOR NAMED KILDARE EMPLOYEE OF THE YEAR Sinead Lawlor, Operations Manager at Killashee Hotel, was named this year’s winner of the Employee of the Year Award at the 2023 County Kildare Chamber Business Awards. Sinead joined Killashee in November 2013, stepping into the role of Duty Manager. She was swiftly promoted to Conference Manager in January 2014 and in June 2022, she was promoted to the role of Operations Manager. One of Sinead's most impressive attributes is, said the venue, her management of international conferences, weddings and events that have taken place at the hotel.

‘A CORNERSTONE OF BUSINESS IN GALWAY’ JP McMahon has been named the Galway Chamber of Commerce President’s Award nominee in association with PwC. The award is presented to someone who has had an exceptional impact on Galway City, the region and their sector. Galway Chamber of Commerce President, Evanna Ryan, chose JP as her nominee based on his contribution to the city. ‘’JP has been a cornerstone of business in Galway city, a visionary who has woven an intricate tapestry of success through his various ventures and events. He has played a pivotal role in propelling Galway onto the global food map, establishing it as a world-renowned culinary destination.”

SEAN HUNTER WINS ARAMARK IRELAND’S CHEF OF THE YEAR Executive Chef Sean Hunter at the Guinness Storehouse has been named Aramark Ireland’s Chef of the Year 2024. At the ﬁnal at Technological University of Dublin’s (TUD) Tallaght campus, Sean’s starter consisted of an organic beetroot ‘Tartare’ sourced from Iona Fruit Farm, served with a golden beetroot gel ‘yolk’, a beetroot liquid veil, beetroot crisp and smoked almonds. For his main course, he made a curried Wicklow sika deer with Bombay potato tuile aubergine puree, a date chutney cone and a Predator Zinfandel jus. The winner and runner-up, Jake Gamboa, Hospitality Chef de Partie at AIB Molesworth Street, have qualiﬁed to represent Aramark Ireland at the Aramark International Chefs Cup in Canada in June 2024.

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APPOINTMENT The Imperial Hotel in Cork, which was acquired earlier this year by the Louis Fitzgerald family, has announced the appointment of a new General Manager, Kresimir Krezo. Kresimir previously held senior roles at the Great Southern Killarney, Lough Eske Castle, Dalata and most recently, Luttrellstown Castle Resort. “It’s an honour to be trusted with leading The Imperial Hotel into the future and I am thrilled to work alongside the dedicated and passionate team who have made this hotel a true gem.”

JOHNSTOWN ESTATE IS ‘GREAT PLACE TO WORK’ The Johnstown Estate has announced it has been certiﬁed as a Great Place to Work company. The certiﬁcation is based on direct feedback from the venue’s employees, provided as part of an anonymous survey. Ciaran Reidy, General Manager at The Johnstown Estate, said: “This accolade is testament to the remarkable efforts of our team in delivering unparalleled value and service to our customers daily. Our heartfelt gratitude goes to our employees, the true heart and soul of our business, for fostering a culture of collaboration, learning and excellence. We are proud to be one of the best hotels to work for and to see our teams thrive in their careers and simply love what they do.”

HOTEL

‘KATHY WHITE HOUSE’ LAUNCHES AT LISTOWEL FOOD FAIR A new book called ‘Kathy White House – Her Culinary Odyssey’ by Kerry historian Vincent Carmody was launched at the 2023 Listowel Food Fair. The book documents the life of Listowel woman Kathy Buckley who was Head Cook for three past American presidents. By the time she returned to her hometown of Listowel after spending years in the US, she had earned the nickname ‘Kathy White House’. Vincent Carmody has included recipe books and menu cards that Kathy collected on her travels, along with letters she received from Herbert Hoover’s wife Lou Henry.

Vincent Carmody and Festival Chairman Jimmy Deenihan. Photo: Noel Sweeney Photography

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BIG WINS FOR MIDLANDS PARK HOTEL The Midlands Park Hotel in Portlaoise took home four awards at this year’s Midlands 103 Hospitality Awards. Along with the Overall Hotel of the Year award, Aine McEvoy was named Chef of the Year, Vanessa Langford was recognised as a Rising Star in the Hotel category and Darren Whelan was awarded a Rising Star for his culinary talents in Kelly’s Steakhouse. Dara Cruise, Group Director of Operations for CoAnt Hospitality, said: “I am extremely lucky to work with the teams here at the hotel and I believe the award for Best Hotel at the Midlands 103 Hospitality Awards is recognition for the energy our colleagues have put into the mission. We would like to congratulate all the winners in their categories.”

DINGLE BENNERS RECOGNISED AT EUROPEAN AWARDS The team at Dingle Benners Hotel took home the bronze award at this year’s Art of Hospitality Award at the annual Historic Hotels of Europe Awards 2023. The awards took place at the Sierakow Manor in Poland and honour the most unique and cultural properties across the continent. Other Irish winners on the night included Ghan House Carlingford, Barberstown Castle Kildare, The Park Hotel Kenmare, Renvyle House Connemara and The Metropole Hotel Cork.

Miriam Ferriter, Sales and Marketing Manager with Ken Healy, Chairman, and Barbara Avdis, Marketing, Historic Hotels of Europe

SUCCESSFUL PIVOT AT ORSO ORSO Restaurant on Pembroke Street in Cork city recently celebrated 12 years of trading. Prior to Covid, the restaurant, known for its Levantine cuisine, enjoyed a busy morning and lunch trade. Although office workers are slowly returning to the vacant office buildings dotted around the city centre, Karen Portela, Head Chef ORSO has since shifted its focus with Dee Munnelly, to late morning and lunchtime Manager and Owner, ORSO seated dining and is now open at night-time six nights a week. “Instead of reducing our opening times post-pandemic, which a lot of other restaurants did in response to a lack of staff or lack of trade, we decided to go in the opposite direction,” said Dee Munnelly, owner operator of ORSO, which is part of the Market Lane Group of restaurants. “After the lock-down period, we also re-hired 80% of our staff. Permanent outdoor dining almost doubled our seating capacity, so despite the lack of office trade and take-away, we were determined to make the business work without losing any of our staff again.”

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Partner Profile

KEEPING IT

exford native Tadhg Furlong recently made an appearance at Wexford Wanderers R.F.C where O’Driscolls Irish Whiskey was revealed as the new sponsor of the club. The Wexford Wanderers Park will also now be officially known as ‘O’Driscolls Park’. Nestled in the townland of Park in the sunny south east of Ireland, the Wexford Wanderers club fields various mens’ and women’s teams of all ages and has a thriving social scene with a wide range of fun activities and events for all ages and interests throughout the year. The O’Driscolls Irish Whiskey sponsorship of Wexford Wanderers R.F.C is of special meaning as Michael Stafford, Managing Director of Stafford Bonding, explained: “O’Driscolls Irish Whiskey is proud to give its name to Wexford Wanderers ground. As of this month, we are delighted that the ground will now be called O’Driscolls Park. There is a long link with my family and the club – my Dad is an honorary life member and Grandfather Stafford and I played rugby for Wexford Wanderers, so the club is very close to my own heart. O’Driscolls is named after my mother’s side of the family, whose ancestors were the legendary Irish

HOTEL

Local

Irish Rugby International Tadhg Furlong unveils O’Driscolls Irish Whiskey as sponsor of Wexford Wanderers R.F.C

O’Driscolls pirate clan. We are an authentic local brand and it is great to be able to give back by working with our local rugby club on this collaboration.” Tadhg Furlong added: “It is great to see such belief and investment by the Stafford family in the club and grounds. Plans to upgrade the playing facilities will be of huge benefit to the club and the sport of rugby in Wexford.” The three year sponsorship with naming rights will enable the club to upgrade the overall playing facilities and bar, as well as the general maintenance of the club. Tony Connolly, President of the Wexford Wanderers R.F.C, said: “Excitement is already building for the upcoming Fleadh Cheoil next year, where Wexford Wanderers and O’Driscolls Park will serve as the official camp site for the event. This will be one of many events we look forward to with O’Driscolls Irish Whiskey in its committed sponsorship with Wexford Wanderers R.F.C.”

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FIRST WEDDING AT BEWLEY’S A Dublin couple has become the ﬁrst to be married in Bewley’s of Grafton Street, 20 years after their ﬁrst date in the café. The venue hosted the full ceremony and reception for 90 people upstairs in the cafe and such was the success of the event that Bewley’s is now taking bookings for more weddings and other private events at the historic venue.

ESCAPE TO NARNIA AT THE IMPERIAL This Christmas, The Imperial Hotel Cork is taking guests on a magical journey ‘through the wardrobe’ into the fantasy land of Narnia. The hotel has created a special Fire and Ice package, a Narnia Afternoon Tea, new cocktail creations, ‘Escape to Narnia’ ﬁre and ice inspired spa treatments and Narnia prints for guests. The hotel lobby features references to the fantasy land of Narnia depicted in the C.S Lewis novels, including the ice queen's throne and crown, an antique wardrobe scene complete with fur coats and vintage pieces and the lamppost where Lucy ﬁrst meets Mr. Tumnus.

A YEAR TO CELEBRATE AT THE GALMONT The Galmont Hotel & Spa has finished up 2023 with three accolades – a Green Tourism Bronze Award, certification as a Great Place to Work and certification as an Excellent Employer by Fáilte Ireland’s Employer Excellence Programme. General Manager Stefan Lundstrom said: “The tourism and hospitality industry has not had it easy in recent years but what’s hugely important to us at The Galmont is that we’re continuously looking to the future and how we can make that a brighter place for both our guests and our employees. Sustainability plays a huge role in this and our team has worked incredibly hard to implement greener practices. This year’s employer accreditations are a reflection of our team’s commitment to creating a workplace where everyone feels included, engaged and valued.”

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Savedate Venue

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IRELAND'S BLUE BOOK TURNS 50 Three new properties have been added to Ireland's Blue Book, which is celebrating 50 years in 2024. Cliff at Lyons, Dromquinna Manor Estate and Glover's Alley have been added to the collection, bringing the total number of properties to 65. The announcement was made during an event at The Merrion Hotel, where CEO Michelle Maguire said: “In commemorating 50 illustrious years of Ireland's Blue Book, we take immense pride in the high standards we've set, the enduring friendships we've cultivated along the way and most signiﬁcantly, the cherished guests we've had the honour to serve.”

John Brennan, The Estate at Dromquinna; Andy McFadden, Glovers Alley; Michelle Maguire, Ireland’s Blue Book; and Tristan Jacob, The Cliff at Lyons

Out& About

"We take immense pride in the high standards we've set"

Events and occasions in Ireland’s hospitality industry

"Guests were treated to Irish dance ﬂashmob Na Rinceoiri"

Catherine Dundon, Dunbrody House; Peter MacCann, The Merrion Hotel; and Aisling O'Callaghan, Longueville House

Andy O’Neill and Jennifer Ryan, Choice Hotel Group and Patrick Murphy, Group General Manager, The Hardiman, the g and House Galway

MACNEILL’S RE OPENS ITS DOORS Galway’s newest oldest venue, MacNeill’s Pub at the Hardiman Hotel, threw open its doors in November. Guests were treated to Irish dance ﬂashmob Na Rinceoiri, specially curated cocktails, creamy pints and savoury and sweet treats, along with a lively session by The Amazing Apples. Over €400,000 was invested in the refurbishment and repurposing of the pub, with 15 new jobs also created in bringing the pub back to the city. An additional 20 new rooms have also been announced for The Hardiman Hotel. Lisa Stewart, The Hardiman; Stephen Kelly, 3Bucks Left; and Roisin O’Hea, O’Hea PR

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Drinks

Cart

The latest releases, news and all things drinks-related

HIGH ACHIEVER South East Technological University student John Brennan has been awarded the Walsh Whiskey annual bursary of €1,000. John is an undergraduate student of SETU Bachelor of Science (Honours) in Brewing and Distilling. The prize is awarded by Walsh Whiskey, producers of Writers’ Tears and The Irishman premium whiskeys, to the student with the highest grades in the ﬁrst year of the course. www.walshwhiskey.com

GREEN WHISKEY Slane Irish Whiskey and energy supplier Flogas Enterprise have signed a new Corporate Power Purchase Agreement (CPPA), which allows the company to purchase renewable electricity directly from the Cronalaght windfarm in Co Donegal. This purchase will meet 60% of Slane Irish Whiskey’s energy demand through wind energy. The initiative supports the distillery’s target of procuring 100% of its electricity from renewable sources by 2030. www.slaneirishwhiskey.com

PERFECT BLEND Irish Distillers has announced the appointment of Billy Leighton to Master Blender Emeritus as Dave McCabe steps into his predecessor’s role as the new Master Blender. Billy will remain at the business following a 47-year career at Irish Distillers. As blender, Dave McCabe has spent several years working closely with Billy gaining experience, knowledge and an in-depth understanding of the art of blending. www.irishdistillers.ie

ENERGY SAVINGS At the 2023 SEAI Awards, Ahascragh Distillery took home the Innovative Deployment of Renewable Energy Award. The accolade recognises the founders’ dedication and ingenuity in leading the way to decarbonising the energy source for the distilling industry. Ahascragh Distillery produces zero energy emissions as fossil fuels or gas are not used to drive the production process, a ﬁrst for the industry. www.ahascraghdistillery.com

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Partner Profile

From

Chapter One to

everywhere

t’s been a busy 18 months for Danny Desmond. After leaving his role as GM at Chapter One, hospitality expert Danny embarked on a new adventure and set up Danny D Consultancy, a Food and Beverage service that helps businesses with project management, training, project openings and concept design. Earlier this year, he branched out further with the opening of Select Recruitment. “I don’t think I had any idea of the network I had accumulated over the years. As soon as I left Chapter One, every man and his uncle had reached out saying they needed a head chef, a restaurant manager, a pastry chef etc. People who contacted me knew that I understood their brief and what they were looking for with their particular establishment in mind. Select Recruitment is very much about quality over quantity – we won’t send five CVs for a role and hope one will stick, we’d rather not send a CV at all. Marcos Albino, who works with me at Select, has a real passion for recruitment. He truly understands the industry and the people,” says Danny. Leaving a restaurant like Chapter One was daunting, says Danny. “It almost felt like stepping into the real world again, where everything is less disciplined and perfect. We had a great leader and mentor in Ross Lewis; his dogged approach to ‘getting it right’ was inspiring. Then when Mickael Viljanen came to Parnell Square with his unmatched drive and motivation, it also brought inspiration with his vision.” Over the years, Danny has worked with a varied range of properties, from high end, Michelin or five starred properties to golf clubs, new neighbourhood eateries and pubs that serve food. “For me, it’s about the project. The customer journey has to be at the forefront. I love the excitement of working with people, brainstorming and strategising. The best feeling in the world is when you motivate or re-motivate people that are sometimes lost and looking for some answers or help.” So far, Danny has provided his consultancy services to Terre in Castlemarytr, Cush in Ballycotton, Electric in Cork City, Ballyfin Demesne and Mount Juliet Estate. “At the very beginning, I worked on a number of private parties and weddings which was great in terms of getting my name out there. An old friend and work colleague Andy Duffy from

If you’re looking to maximise your current offering with an eye to the future, Danny Desmond is your man

Caterwaiter also introduced me to Olivia Buckley International who was working on a celebrity wedding at the time. That was the start of a wonderful working relationship and I’m proud to be their ‘Operations Expert Consultant’.” Going into 2024, Danny has a number of new contracts in the pipeline. He’s looking forward to what the new year will bring. “Learning and evolving happens all the time. You can’t help but learn when you’re surrounded by such experienced GMs or operators of big properties. My wife Breda Stackpool has also played a big role in my success and is an accomplished business coach in her own right. Check her out at www. prioritiseyoursuccess.com.” With 26 years under his belt, the future looks bright. “I’ve grown from boy to man in this industry. Hospitality has shaped who I am and I’m proud to be a part of it.”

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Cover Story

Expansion plans are on the horizon at GATHER & GATHER, as the food services business celebrates its 10th BIRTHDAY

For the of

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Cover Story

“Every day, we’re talking about food and service and we’re very much focused on the day to day operational delivery of the business”

Pauline Cox, Managing Director, Gather & Gather

great cookbook should, says Pauline Cox, do more than teach you how to cook a dish – it should carry real meaning and reﬂect memories of people or places. That was the idea behind ‘The Gathered Table: A Taste of Home’, a cookbook compiled by Gather & Gather Ireland that launched earlier this year. Mark Anderson, Culinary Director at Gather & Gather, was the brains behind the publication that saw all proceeds going to Peter McVerry Trust. “Mark was inspired to create a cookbook at Food on the Edge a couple of years back. If that collaboration with Food on the Edge didn’t exist, the cookbook wouldn’t have been possible. Over the two days of the event we asked attendees to get involved, to submit recipes or to lend a hand in any areas where they had a skill to share. And the response was fantastic! That’s why events like FOTE are so important; they help create a network of likeminded people that put food and food culture at the heart of what they do,” says Pauline Cox, Managing Director at Gather & Gather. Putting good quality, sustainable, ﬂavourful food at the heart of its business is what Gather & Gather is best known for. Established in 2014, the food service company provides workplace restaurants and cafés, hospitality and event services to a range of clients across a broad spectrum of sectors including tech, education and retail. Next year, the business celebrates its 10th birthday. “I think that longevity is down to a few things. It may sound obvious for a catering company to say it spends a lot of time

HOTEL

Photos: Dena Shearer

talking about food, but actually in my personal experience, that’s not the norm. Every day, we’re talking about food and service and we’re very much focused on the day to day operational delivery of the business. It’s very easy to be internally focused and in many companies, it’s all about ﬁnancial reporting and internal KPI’s. That’s certainly not our primary focus. I think that whole team emphasis on food, coffee and service keeps everybody grounded and allows us to deliver real quality and value to clients.”

The face of food service in Ireland has changed completely in the past 10 years. Tech companies that brought their business to Ireland also ushered in new standards in catering and hospitality. “They’ve raised the bar and pushed the industry to deliver better quality food and service. They demand an elevated experience and that’s what we provide to all our clients, across the bar. The huge growth in international travel has also impacted the industry. People are much more savvy around

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Cover Story

food.” In the workplace catering space, the idea of ‘canteen culture’ has all but disappeared. At Gather & Gather, the word ‘canteen’ is never used – the business provides ‘restaurants’, ‘cafes’ and at a push, ‘cafeterias’. “When you change the name, you’re able to move away from that institutional inference that a word like ‘canteen’ has. It changes people’s perceptions about what they’re getting in terms of service and quality.” Unlike other workplace catering companies, Gather & Gather recruits people with restaurant or hotel experience, as opposed to staff from competing firms. “Since Covid, we’ve had many chefs join us from the hotel sector and from some of the top restaurants in the country. They bring a different perspective, as well as the elevated skills set we need, which has a positive impact in maintaining the strength of our culinary team. Chefs from other cultures and countries bring different flavour profiles to the Gather & Gather offering, enhancing what the company can offer its clients and adding a point of difference.” The business is only as good as the people it recruits, says Pauline. “We’re very careful about who we take on. We also take great care of our employees and that’s why we were awarded the Great Place to Work certification.” Being certified as a Great Place to Work isn’t just good news for employees, both existing and potential; it shows clients that Gather & Gather is a business that cares about its employees. “It’s hugely important. We want to be seen as a company that looks after its team and doesn’t just pay lip service to the idea of employee wellbeing.” Business has been ‘phenomenal’ in 2023, says Pauline. In 2019 when she joined the company, revenue stood at €27 million. Going into 2024, that figure has risen to €55 million. Diversification into different industries has led to a jump in turnover, along with a change in how the business is managed. Workplace clients such as Primark, Indeed and LinkedIn join clients

“In 2024, we’re planning on expanding into Cork and then we’ll explore the possibility of further expansion into cities like Galway and Limerick”

like the RDS, who require a different skills set. “We’re also busy on the education side with the likes of UCD and with what we call our retail cafes such as Airﬁeld and Russborough House, which opened a couple of months ago. We have a good spread across multiple sectors, which keeps it interesting.” Ten years in business is an impressive milestone. Retaining the same clients over those years is even more of an achievement. “Some of our clients have been with us for the entire decade. As a contractor, if you can close out the year with the same clients you started it with and you haven’t lost any business, then it’s a great year. We’ve got 100% retention and I think that says an awful lot about the quality of our food, the quality of our people, the services they deliver and the relationships we’ve built. I think that’s our biggest achievement so far.” Next up at Gather & Gather is an expansion into Cork. “Growing the business, developing people and availing of any opportunities that present themselves is so important. In 2024, we’re planning on expanding into Cork and then we’ll explore the possibility of further expansion into cities like Limerick and Galway. Going forward, the challenge will be growing a sustainable business, expanding into new regions while keeping the focus on food and remaining true to what we stand for. Many businesses lose their shine as they grow and that’s something we’re determined won’t happen.”

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Partner Profile

Brin gSanta OUT YOUR

INNER Designated Driver 2023 to reward responsible drivers with free soft drinks or water

s the Christmas season returns in full swing, Coca-Cola HBC, alongside its partner The Coca-Cola Company, is excited to help bring out your ‘inner Santa’ once again with the return of its annual Designated Driver initiative. The campaign seeks to reward the Designated Drivers who stay sober on nights out to ensure friends and family get home safely with two free soft drinks or water from the Coca-Cola range. As we gear up to welcome the return of festive celebrations, enjoying meals and nights out together, Coca-Cola wants to take the worry out of how customers will get home this Christmas. Designated drivers can avail of the two free soft drinks from the Coca-Cola range by simply making themselves known to bar staff at participating venues. Drinks from the range include Coca-Cola, Diet Coke, Coca-Cola Zero Sugar, Fanta, Sprite, Deep RiverRock and Fruice. For Christmas

2023, Coca-Cola will ignite the world with Christmas Spirit and invite people to bring more joy and kindness to the world. In recent years, the true meaning of Christmas may have become lost to some, with people turning away from the holidaybecause of surface expectations and distractions. Sometimes, we all need a reminder of the real significance of Christmas and the magic it brings. Famously, Coca-Cola is the brand that helped create Santa and this year we plan to expand its meaning to remind everyone of the real magic of Christmas. Our Coca-Cola Santa will return to help people discover their inner Santa and remind us that kindness and generosity rules. Coca-Cola Christmas campaign will show consumers that whoever you are, if you have kindness inside you, then you have the spirit of Santa and a part to play in the real magic of Christmas!

FIND OUT MORE Designated Driver runs from 1st December 2023 to 1st January 2023. Participating venues will be features on www.coca-cola.ie/designated-driver

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WORKPLACE

Partner Profile

WASTE MADE EASY

his government funded initiative provides a free and extensive suite of signage and training materials to help workforces make accurate recycling decisions. This will assist Irish businesses achieve greater circular economy performance through increased recycling and composting rates. A recent waste characterisation study carried out by the Environmental Protection Agency found that 74% of waste placed in the general commercial waste bins should be placed in either the recycling or food waste bins. Food waste, paper and plastics are the top three wastes in commercial general waste bins. Action on reducing the amount of food waste in commercial bins throughout the county is now required, as food waste has not only economic consequences but environmental and social consequences as well. Therefore, all food waste should be source separated and placed in dedicated food waste bins which will ensure that it can be processed correctly, further aiding Ireland’s transition to a circular economy. Proper waste segregation means more waste materials can be diverted to the circular economy, which in turn reduces the need for new raw material and resources. Following the guidance within the Commercial Waste Toolkit can significantly improve the quality and quantity of recyclable and compostable waste generated in Ireland. Speaking on behalf of the Regional Waste Management Planning Offices, Kevin Swift, Connacht Ulster Region Waste Office said: “This initiative will empower small and medium size businesses, particularly those in the retail, hospitality, manufacturing and corporate sectors, to further improve how their waste is managed. With clear language and visuals, the materials will make it easy for staff to quickly understand what waste goes in what bin and should significantly increase the amount of recyclables and food waste diverted from the general bin and correctly placed in the recycling and food waste bins.” Assets include posters, bin labels, brochures, checklists, training animations and testimonials and materials are available to order (while stocks last) or download free of charge from www.mywaste. ie/business/. In addition to using the assets linked, tips to help maximise recycling include visually checking your bins to identify incorrect segregation, colour coding, ensuring bins are placed in accessible designated locations and continuously increasing awareness and knowledge within the workforce.

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A toolkit designed to take the uncertainty out of waste segregation in the workplace is now available from MyWaste, Ireland’s official guide to waste

WASTE SEGREGATION To further support waste segregation in Ireland, incentivised waste charging and other changes for waste collection in the commercial sector have been introduced through the introduction of the Waste Management (Collection Permit) (Amendment) (No. 2) Regulations 2023, which came into effect on 1 July 2023. Measures in this piece of legislation include: • All waste collection companies are now required to provide a residual, mixed dry recyclable and food waste bin to all their commercial customers • Waste collection companies must ensure that all business customers are placed onto a price plan that ensures that the cost to the customer for mixed dry recyclable or food waste is less than the cost of disposal for municipal waste. • All waste collected must be weighed, with details on the weights of the individual bins communicated to customers • Waste collection companies will be required to at least collect the recyclable waste materials as specified on mywaste.ie • Collection of recyclable waste and food waste must occur at least fortnightly. The various measures outlined, in addition to the toolkit resources will assist in improved waste segregation, environmental sustainability and will also contribute to Ireland’s transition to a more circular economy.

Additional information available from www.mywaste.ie/business or www.mywaste.ie/contact/

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Industry Views

Sector

Snapshot Thoughts and opinions on 2023 and the year ahead ISSUE 10 2023 | HOTEL

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Industry Views

SHAUNA KELLY, KELLY’S KITCHEN CAFÉ, NEWPORT, CO MAYO How was business in 2023? It was different to other years. Staffing and costs are the biggest concern and with the cost of everything increasing so often, it’s hard to keep our heads above water. Fortunately, we own our premises which reduces the pressure, but I know of many businesses that pay rent and did not survive the year. Are you concerned about recent restaurant closures? Yes I am. If things don’t stabilise soon, I feel this industry will be entirely dominated by big chains as small, independent, local restaurants and coffee shops will be forced to close. Add to this the increase in minimum wage and the constant struggle of trying to get staff and it’s easy to understand the closures. How difficult is it to find and retain staff? A lot of staff have left the industry and there are high demands from potential employees regarding working hours and days. The shortage of experienced chefs makes it a real challenge to innovate our menu offering. We have developed incentives to promote retention. We already close on Sundays and are considering closing another day due to staffing challenges.

“Things are difficult but each year you learn and hope that things will get a bit easier”

What issues are most likely to impact your business in 2024? The issues from 2023 will carry forward into 2024. The love for this industry is what keeps most people going, but sometimes it’s an almost overwhelming challenge. You’re preparing all year for the two big busy times – summer and Christmas. In between, it feels like survival mode. Are you optimistic about next year? You must be, otherwise what’s the point? Things are difﬁcult but each year you learn and hope that things will get a bit easier.

KRESIMIR KREZO, GENERAL MANAGER, THE IMPERIAL HOTEL CORK How was business in 2023? In 2023, our hotel experienced a dynamic year, navigating challenges while prioritising the triple bottom line of people, planet and profit. Our commitment to sustainability initiatives contributed to positive environmental impacts and community engagement efforts strengthened our social responsibility. Noteworthy achievements include a 27% rise in RevPAR and a remarkable 46% increase in ADR during this period. How difficult is it to find and retain staff? Finding staff is definitely a challenge. Frustrating at times but then very rewarding when you find the one! I don’t believe retention has to be complicated; being kind, supporting your colleagues’ journey through learning and support,

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paying fair salaries and reviewing these to stay competitive are key. How do you maintain value for money for guests? Navigating the challenge of offering value for money to hotel guests in the face of growing costs is like orchestrating a symphony of experiences. It’s not just about material goods but crafting authentic moments that resonate with guests, creating a connection beyond the transaction. Are you optimistic about next year? Yes. We feel we have developed a wonderful culture and a 5 star guest experience within the hotel and will continue with our vision - “Our guests are our top priority and we will provide them with a quality experience which is elegant, effortless, quintessentially Irish and memorable”.

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Industry Views

EDDIE MCKEEVER, MANAGING DIRECTOR, MCKEEVER HOTELS As a business, what challenges do you expect to face in 2024? Price rises along with the increased living wage at 12.5%. It’s not that we don’t want to pay a fair wage; however, it’s the knock-on effect that will see hundreds of thousands added to the bottom line that’s currently not high enough to absorb it. How difficult is it to find and retain staff? Since Covid it’s been more difficult to attract skilled staff, so we’ve developed a career pathway from entry level right through to GM to help staff get into the industry, retain and train as they go. On top of the benefits we already have, we’ve also introduced wellness, high street discounts and professional advice services for all staff. What impact has the increased VAT rate had on the business? It’s very disappointing that it has reverted

back. We’ve found it very hard to pass this increase on to our customers. It’s particularly tough outside the main cities. We’re based in Donegal and can’t command the same rates as other areas of the country and therefore work on incredibly tight margins. With increased costs, is it difﬁcult to offer value for money? It’s difﬁcult not to pass on some of the costs and still remain good value for money. We’ve decided to continue to offer the best local produce and remain loyal to our local farmers and suppliers. We will not compromise on this. Are you optimistic about the future? As an industry, we’re always primed to be optimistic. We’ve just completed our €1.8 million refurbishment at Dillons Hotel, which we’re getting great feedback on. Next year will have its challenges, but we’re determined to push forward.

RAY BYRNE, DIRECTOR, WINEPORT LODGE What’s your opinion on the increased VAT rate? I’m not a fan. The VAT increase is costing our business €20,000 per month. We’re seeing hospitality businesses folding as the returns diminish. How was business in 2023? Really good this year – overall ahead of 2022. We’re seeing some headwinds coming to the end of the year with increased interest rates and the higher cost of living having an effect on our loyal customer base. Have you had to introduce new incentives to attract and keep employees? We celebrated 30 years in business this year. We brought 25 key staff away for a well-deserved break to a 5-star resort and gave all the other staff travel vouchers. You have to express appreciation every day and in every way you can to the people you work with. They are the essence of the business. With a recent Bord Bia report highlighting the importance of offering guests value for money, how difﬁcult is that in light of increasing costs? Value for money doesn’t mean cheaper prices. It takes commitment and dedication to deliver a wonderful experience to each and every guest, tailored to their needs and expectations. Are you optimistic about 2024? I’m always optimistic, about tomorrow, next week, next year and every day I’m blessed to wake up.

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Industry Views

CONRAD HOWARD, OWNER, MARKET LANE GROUP Have you introduced new incentives to attract employees? We have, but that’s no bad thing. This is a great industry that has nurtured and supported us for 35 years. We need to make it as attractive as possible. We’re competing with all industries and need to bring our best packages to ensure people have as many reasons as possible to join and stay in our industry. How was business in 2023? Pretty good. The weather during the summer wasn’t as magnificent as previous years, but there were enough visitors to the city to keep the streets vibrant. What’s your opinion on the increased VAT rate? Baffling. The stated position of the government is to support small and medium indigenous businesses. This move is indiscriminate – it affects all our small producers as well as the bill our guests receive at the end of the dining experience. We believe the government should have decoupled the restaurant industry from the hotel industry and retained the lower rate for restaurants. What issues are most likely to impact your business in 2024? I think the energy crisis may rear its head again, although perhaps not as dramatically. Interest rates appear to be plateauing but the combination of a higher interest rate and inflation means that there’s less disposable income for people to spend but honestly, sentiment is huge. Our industry needs to continue to shout about Ireland’s amazing provenance and fantastic welcome that people can expect when they dine out in Ireland.

CON HORGAN, PROPRIETOR, CASTLEROSSE PARK RESORT, KILLARNEY How was business in 2023? Castlerosse Park Resort had a good year in 2023 spurred on by home market demand, especially for our self-catering product which offers a range of houses and golf lodge accommodation. Is it difficult to continually offer guests value for money? Value for money is essential and not an option, no matter how difficult increasing costs make it. The absence of complaints about our prices gives us comfort in this area. What’s your opinion on the increased VAT rate? Increasing the VAT rate in mid-season 1st September was an irritant as well as a resultant loss of revenue. There needs to be a specific VAT rate for the hospitality industry below the 13.5% rate, in line with other EU countries. How difficult is it to find and retain staff? Developing our own staff accommodation, with a further addition of 20 beds this year, has helped in recruiting and retaining staff, especially from overseas. At end of season this year, we employed 13 different nationalities. Are you optimistic about next year? Market conditions look favourable for 2024 and we are optimistic about a repeat, at least, of 2023 results. The opening of a new self-catering product, Kenmare House, an 8-bedroom luxury residence, will give us an additional revenue boost.

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Industry Views

COLLEEN O’DRISCOLL, FINANCIAL CONTROLLER, LAWLOR’S OF NAAS How was business in 2023? Business was strong. We’re still slightly in a post-Covid bubble. What’s your opinion on the increased VAT rate? It’s an added expense on top of increasing payroll costs, insurance costs, supplier costs. It will be the nail in the coffin for a lot of smaller restaurants and hotels, which in turn will damage leisure business in Ireland. There has been some chains exploiting ARR for the past three/four years. This has lost any public sympathy, which is a shame for family-run businesses. Is staff retention an issue? It’s difficult. We have some WFH arrangements in place and we try to offer flexibility where possible. Next year, we hope to introduce some more attractions for employees. In an independently owned hotel, it’s tougher to compete with larger chains in terms of employee benefits. What issues are most likely to impact your business in 2024? Wage pressures and bank loan interest rates. Are you optimistic about next year? Yes but further out, earnings will be difficult to maintain if costs keep increasing.

“In an independently owned hotel, it’s tougher to compete with larger chains in terms of employee beneﬁts”

AARON MANSWORTH, MANAGING DIRECTOR, TRIGON HOTELS What has the increased VAT rate meant for your business? It’s another increase in the cost of doing business. We’re struggling with other challenges such as the price of food, the substantial increase in linen costs and energy increases. All of these costs need to be passed on to the consumer in order to remain a viable business model, as well as keeping our team in employment and we’re doing so when the cost of living is extremely high. Unfortunately, we’re often considered a part of the luxury spending market. How do you retain staff? We’re proud to be accredited by ‘Great Places to Work’ and we’ve introduced a fertility policy, menopause policy, gender identity and diversity policy amongst many more. We also introduced a healthcare scheme along with a pension policy as an extra benefit for our teams. What issues are most likely to impact your business in 2024? There are many potential challenges ahead in 2024 including macro environmental conditions, the war in Ukraine, Middle East and the US election. The cost of doing business is another, particularly energy, labour and food, to name but a few. We see inflation putting pressure on consumer spending, which is a significant concern. Are you optimistic about next year? I’m cautiously optimistic. We are extremely grateful to see that certain markets have grown, but the cost of doing business is a major concern and is our biggest challenge. I also have concerns about the value perception for our guests. We have had no option but to implement price increases, but it was necessary to maintain a viable business model.

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Industry Views

SARA DOLAN, COMMERCIAL DIRECTOR, MOUNT CONGREVE TRUST AND WATERFORD TREASURES It’s been a big year for Mount Congreve. How have you found it? The implementation of the Tourism Initiative at Mount Congreve Gardens has been a resounding success, bringing numerous benefits to the community and businesses. The reinvigoration of the gardens and the development of a purpose-built visitor hub have transformed Mount Congreve into an iconic visitor experience. With the enhancement of garden infrastructure, introduction of new pathways and the addition of a woodland playground, Mount Congreve Gardens has become a must-visit destination. Is staffing a challenge? Thankfully we have been able to recruit and retain our team without much difficulty. We try and offer a welcoming and inclusive place of work and it is very important to recruit individuals that fit the criteria we have fostered. Are you worried about business closures in the industry? It’s certainly a difficult time for the industry and we have great compassion for our fellow colleagues who have had to close their doors. Ireland is a top tourist destination, but we’re still rebuilding the tourism product from Covid. I would be very positive that there are better days to come and am very thankful for all the support we have received to date. Are increased costs making it difficult to ensure value for money? It is very difficult but good value for money can also be about getting the basics right. Good training and a warm welcome to guests goes a long way and when mistakes happen (which they do!) it’s all about the recovery. Are you optimistic about next year? We’ve got great plans afoot for our new phase of development works. We’ve a lot to achieve in a short period of time, but I know we’ll get there.

“We’ve got great plans afoot for our new phase of development works”

SEAN COLLENDER, CO-FOUNDER, KINARA GROUP How did you ﬁnd 2023? Business has been extremely challenging, even though our sales have grown by 9% on 2022. The cost of doing business has placed pressure on our restaurants and all restaurants operating in Ireland. What’s your opinion on the increased VAT rate? I don’t understand the logic. The decision to increase VAT by 50% is wrong, given the many other changes being imposed on business right now, eg minimum wages to increase by over 12%, auto enrolment of pensions and PRSI increase and sick pay payment rules introduced in 2023. In isolation these are all difﬁcult costs to take on board but food costs, labour costs and energy costs have already risen dramatically since 2019. You also have the repayment of debt warehoused taxes commencing in May 2024. When you add in a recent Bord Bia survey saying 86% of customers think dining out regularly is already too expensive, you end up with the perfect storm. Unless something changes, closures and liquidations will get a lot worse in 2024. What issues are most likely to impact your business in 2024? All of the above but external factors like policing and taxi availability for guests travelling to restaurants, particularly for restaurants located in the city centre, given the recent sad developments. This is key to the future survival of many restaurants. Are you optimistic about next year? No but saying that, restaurants offer a unique and safe environment for people to meet and enjoy life. In that regard, there’s a future but it’s without doubt the most challenging I have seen in my 23 years of running restaurants in Ireland.

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Industry Views JOHNNY DUGGAN, OWNER, TAYLOR’S BAR, GALWAY Are you concerned about recent business closures in the industry? More to come no doubt – there are a lot of negative indicators on the horizon including less disposable income, large Euro economies in recession and an increase in minimum wage. We’re already dealing with huge increases in costs in labour, energy and food along with shortages of skilled labour and warehoused taxes, which will be repayable in 2024. What’s your opinion on the increased VAT rate? A terrible decision – it just means every food business had to put up their pricing (again). Compared to some of our European neighbours, Ireland has become an extremely expensive country to operate a business in. It’s easy to operate a VAT rate for food and a separate one for accommodation. It was a lazy decision. Is it hard to find and retain staff? It’s hard to find good quality staff and harder again to find accommodation for them if they are relocating from elsewhere. A lot of businesses are now renting or buying accommodation for staff to be able to operate their businesses. What issues are most likely to impact your business in 2024? Minimum wage increase is going to cause a massive increase in wages in 2024 – I feel that Ireland is becoming a very expensive country to visit and we may see this impact tourism numbers over the coming years. Are you optimistic? Reasonably. I don’t think it will be as strong as 2023, but I think we could be over the worst of things by the end of 2024. I’m more optimistic for 2025 and the following years. We’ve come through a lot as a sector in the last few years.

JENNIFER HOWLEY, GENERAL MANAGER, OCEAN SANDS HOTEL ENNISCRONE How was business in 2023? It’s been a great year for us. We have grown our business by creating 12 new rooms for our growing wedding business. By leasing a traditional B&B close to the hotel we can offer our guests a different price point in rooms; they then dine with us and use our Ocean Spa. We had a super year winning awards which was great for team morale. All in all, it’s been brilliant. Are you struggling to find staff? Thankfully we have sufficient staff levels and are lucky to have a super squad working with us. We are very proud of our team and always work on maintaining high retention levels. We have introduced a commission on bookings to our reception and spa teams, which is a nice boost both for them and our sales. Will costs continue to impact the hotel in 2024? The significant increase of the minimum wage will be difficult. The VAT increase will still be tough, particularly in the first few months of the year. The rising costs of everything else will have to be navigated and monitored closely. Are you optimistic? Absolutely optimistic. We have a record number of weddings booked and we have ambitious plans to do refurbishment work on our bedrooms. Over the winter, we are working on improving our offerings which will be implemented over the next three months. Ending this year on a high and brightly looking into 2024 with a great team is so reassuring.

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Delicious Dishes

My Most Memorable Meal “Cooking doesn’t need to be overly complicated, especially when the product should speak for itself, a mentality that I try to bring into my own kitchen”

y most memorable meal would have to be one of the meals I enjoyed during my time in Malaysia. I lived on a small tropical island on the west coast called Langkawi whilst working for The Westin Langkawi and would eat regularly at some of the beachfront eateries. The food was always incredibly fresh and superb – it wasn’t being cooked by a trained chef, just men and women who knew how it was supposed to be cooked. Like cooking whole fish including ikan bakar or grouper over charcoal and a little grill, flavoured with soy sauce, ginger, lemongrass, fresh chilli and sambal on the side, while fanning the dish with a banana leaf. Beef rendang made with beautifully cheap cuts of meat, slowly cooked for hours at a time, was also a weekly staple in my diet. Another favourite was ice kachang, a really popular dessert in Malaysia. It’s made with flavoured syrups and jellies, peanuts and kidney beans topped with shaved ice – it sounds weird but it’s delicious and so refreshing on a hot day. The food was always simple but packed a punch with flavour. Cooking doesn’t need to be overly complicated, especially when the product should speak for itself, a mentality that I try to bring into my own kitchen. Arder Christie is Executive Head Chef at The Johnstown Estate

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Made Easy Go to

FREE toolkit

This toolkit includes posters, bin labels and a step-by-step Free to order while stocks last.

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Smart decisions. Lasting value.

Is your business in financial difficulty? If your business is suffering from cash flow issues, arrears of taxes, increasing debt or pressure from creditors, it may be time to consider the Small Company Administrative Rescue Process (SCARP). SCARP is the new low-cost process that can restructure the balance sheet of businesses facing financial difficulties. For companies with good prospects, we can use the SCARP to devise a rescue plan that can save your business.

Declan Hanly, Director E: declan.hanly@crowe.ie

T: 01 448 2200

Audit / Tax / Advisory

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www.crowe.ie

04/12/2023 12:15