Hotel & Catering Review - Issue 5 2022

ISSUE 5 2022

Leading Lights CLIMB THE HOSPITALITY LADDER WITH TU DUBLIN'S NEW FOOD AND DRINK LEADERSHIP PROGRAMME

Sky’s Limit

The the

Clint Estibeiro at Sky Staffing Solutions talks recruitment and retention in an ever-evolving industry

LIMERICK LEGEND

Limerick Strand’s Accommodation Manager, Diana Duggan on going the extra mile for staff and customers

From NZ to

Donnybrook MEET DORIAN’S HEAD CHEF ROWEN BABE

OFC_HCR22_Issue5_Cover_FINAL.indd 19

25/07/2022 11:21

Untitled-10 1 1C_Barry's Tea_Gold Medal Awards Brochure_ND_V1.indd 1

21/07/2022 03/03/2022 11:18 12:08

ISSUE 4 2022

Leading Lights

Go to hotelandcatering review.ie for the online edition

Contents

CLIMB THE HOSPITALITY LADDER WITH TU DUBLIN'S NEW FOOD AND DRINK LEADERSHIP PROGRAMME

Sky’s Limit

ISSUE 5 2022

The the

Clint Estibeiro at Sky Staffing Solutions talks recruitment and retention in an ever-evolving industry

LIMERICK LEGEND

Limerick Strand’s Accommodation Manager, Diana Duggan on going the extra mile for staff and customers

From NZ to Donnybrook MEET DORIAN’S HEAD CHEF ROWEN BABE

IN THIS ISSUE

17

We find positions for kitchen porters and housekeeping staff as well as chefs and general managers. Even though we’re operating just one year, we have already successfully supplied over 400 candidates to hotels and laundries across the country Clint Estibeiro, Director, Sky Staffing Solutions Ltd

REGULARS

04

NEWS

8 10 11 14 20 22 25

28

INGREDIENTS

Cauliflower is the star of the show, with two tasty recipes from Head Chef Katie Hyman

DRINKS CART

The latest releases, news and all things drinks-related

RESTAURANTS

The Head Chef at Dorian Restaurant in Donnybrook talks about the ups and downs of life in the kitchen

INTERVIEW

A stalwart of hospitality, Diana Duggan talks butchery, friendship and getting her hands dirty

CAREER VISION RECRUITERS

Director Stuart O’Connor on thinking outside the box and why quality over quantity is best

EXCEL RECRUITMENT What can hospitality businesses do to attract staff? Shane McLave has the answers

TRAINING

TU Dublin’s new Postgrad is aimed at industry professionals who want to climb the hospitality ladder

A QUICK CHAT

A scenic drive to and from work every day provides inspiration for Head Chef Colin Bradley

ISSUE 5 2022 | HOTEL

001_HCR22_Issue5_Contents_FINAL2.indd 1

CATERING REVIEW

1

22/07/2022 15:52

Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Lenny Rooney 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 2022. 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.

Editor’s View Welcome to issue 5 of Hotel & Catering Review 2022 Clint Estibeiro set up Sky Staffing Solutions just over a year ago. Before that, he spent 12 years working as a housekeeping manager at various hotels around the country. Industry experience and a focus on entry level candidates have helped position the recruitment firm as one of the go-to recruiters in the country, with over 400 candidates already placed in hotels around Ireland. Hotels that go the extra mile are finding it easier to attract staff, Clint says, with some properties providing accommodation, free meals and even free laundry services to attract candidates. For hotels trying to attract staff from outside Ireland, providing accommodation is vital; for those looking to source local candidates, a higher wage and the opportunity to progress their careers through on-site training and external courses will make an employer a much more attractive proposition. For more on how to deal with staffing shortages, turn to page 17.

Elsewhere in this issue, we chat to Diana Duggan, Accommodation Manager at The Limerick Strand Hotel.

She talks about the changes she’s seen in the industry over the past few decades, going the extra mile for staff and why she’s always willing to get her hands dirty. For this issue, we also caught up with Dr Brian Murphy, Senior Lecturer at the School of Culinary Arts and Food Technology about the school’s new Postgraduate Diploma in Global Food and Drink Leadership.

Specifically designed for people already working in hospitality, the programme is ideal for those who want to hone their leadership skills in areas like sustainability and food and beverage innovation management.

Applications are now open; turn to page 25 for more information about the Postgrad.

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

2

HOTEL

CATERING REVIEW | ISSUE 5 2022

002_HCR22_Issue5_Editor's View_FINAL.indd 2

20/07/2022 11:35

En:ter Now: Venue

The Galmont Hotel & Spa, Galway

visit www.goldmedal.ie

Date

31*01*23

#GMA22IRL

Now in their 33rd year, the Gold Medal Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Hotel & Catering Review Gold Medal Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. These awards encourage and applaud hotels, restaurants, guest houses, spa and leisure facilities, event caterers, healthcare caterers, site caterers, as well as individuals and teams, that achieve the highest standard of product and service in the industry.

PROUDLY SPONSORED BY

For more information visit: hotelandcateringreview.ie/awards or contact Jill Thornton, Senior Event Manager Phone: 01 640 1700 | Email: jill.thornton@ashvillemediagroup.com

Untitled-10 1 Now_HCR June_ND_V5.indd 1 1C_GMA_Enter

Limited number of Category Sponsorships remaining, for more information contact Trish Murphy, Sponsorship Director Phone: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com

21/07/2022 20/07/2022 16:47 10:25

News

Your monthly round-up…

SEVEN FINALISTS FOR EURO-TOQUES YOUNG CHEF OF THE YEAR

Following a skills test semi-final, seven young chefs have been chosen to compete in the Euro-Toques Young Chef of the Year grand final presented by La Rousse Foods, to be held in September.

At the semi-final which was held in Dublin Cookery School, the chefs were set two separate tasks — the first a skills test of following a recipe and the second of creating a dish based on a mystery basket

4

HOTEL

of produce. Their tasks were to make a classic crème anglaise with a recipe and method to be followed precisely, followed by a 90-minute task of producing a dish using mystery ingredients. The seven chefs selected to go through to the final round are David Condon, The Shelbourne Hotel; Calum Falls, Aimsir; Victor Franca, Nua Asador; Attila Galambos, Aniar Restaurant; Leticia Miranda, Mae

Restaurant; Shauna Murphy, The Oak Room, Adare Manor; and Eoghan O'Flynn, Liss Ard Estate. The seven finalists will experience a series of educational events over the summer months before the grand final in September, including a stay at Ballymaloe, a masterclass with Michelin-starred chef Mark Froydenlund, a lunch at a Michelin starred restaurant and more.

CATERING REVIEW | ISSUE 5 2022

004_HCR22_Issue5_News_FINAL.indd 4

20/07/2022 14:27

News

Innovation, Inspiration & Connection for the Hospitality Industry October 11-12, 2022 | Main Hall Complex, RDS, Dublin 4

5,000+ industry visitors

200+ exhibitors & sponsors

3 conference stages

Dedicated networking area

Interactive demonstrations

REGISTER FOR FREE AT WWW.HOSPITALITYEXPO.IE

252238_2L_iQuest_HCR June 2022_ND_V1.indd 1

12/07/2022 15:45

CHANGING TIMES Taken from Cloudbeds’ new book – More Reservations, Happier Guests: The Ultimate Guide for the Modern Hotelier – three trends are destined to transform the hotel industry well beyond Covid recovery Self-service – Instead of waiting for employees to serve them, guests are now performing tasks themselves and hotels are encouraging this behaviour. According to a global survey from McKinsey & Company, 58% of all customer interactions globally are now digital, compared to 36% prior to the pandemic. Self-service is about giving travellers greater control of their trip experiences. Today’s luxuries are speed and convenience.

Automation – Today, hotels have access to an array of tools with built-in automation, from accounting software to property management systems. There are tools for managing operations, housekeeping and maintenance tasks, staff scheduling, payroll, customer relationship management etc etc. The end result? Operators of all types can run their business more efficiently, strengthen guest satisfaction and increase revenue and profits.

Staffing – Today’s automation tools are designed to ease pressure on staff but over time, the number of hotel jobs is likely to shrink. Jobs involving simple tasks such as reservations and front desk are most vulnerable to being displaced, while jobs such as housekeeping and food services are less vulnerable to automation but more vulnerable to the selfservice trend. It's important to attract and retain employees who can grow and evolve in a more tech-enabled workplace, providing training and upskilling opportunities, competitive wages and benefits, flexibility with schedules and remote work opportunities.

To access a free copy of the book, visit cloudbeds.com/modern-hotelier-book

ISSUE 5 2022 | HOTEL

004_HCR22_Issue5_News_FINAL.indd 5

CATERING REVIEW

5

20/07/2022 14:27

News

SHAPING BRIGHTER FUTURES

NEW CHEF’S TASTING MENU AT OCEAN SANDS The Ocean Sands Hotel in Enniscrone, Co. Sligo has launched a new ninecourse Chef’s Signature Tasting Menu. It’s the latest fine dining development from Executive Head Chef Marcin Szczodrowski since his appointment at the beginning of the year and will be available on Thursdays and Fridays only.

Since moving to Ireland 15 years ago, Polish native Marcin has won both the Yes Chef Rising Star and Best Chef in Connaught awards. “This menu is really close to my heart. I wanted to showcase both top quality produce and the skills of my kitchen team”, he said. The menu will vary regularly but will always consist of nine finely balanced courses including dishes such as Duck Liver Brûlée served with a Balsamic Gel and Hula Hoop Crisp, Lobster Ravioli featuring lobster from Killala Bay or Grilled Fillet of Monkfish wrapped in Pistachio and local Seaweed, accentuated with a Lime Foam and Green Vegetables.

Irish hoteliers from across the country gathered in Portlaoise recently for an Irish Hotels Federation (IHF) Conference focusing on ‘Shaping Brighter Futures’ for people in the hotel sector. The conference, which took place at the Midlands Park Hotel in Portlaoise, heard from a range of speakers including a keynote address from Lord Mark Price and Denyse Campbell, President of the IHF, who said the heart of every successful hotel and guesthouse is its people. “Right across the country hoteliers are investing in their teams, whether through bespoke education and training initiatives such as the IHF Skillnet programme, or through an increased focus on wellbeing, diversity and inclusion at work.” She added that with great opportunities available in hotels and guesthouses across Ireland, the IHF is encouraging people of all ages to consider a career in the hotel sector. “Now is an ideal time to consider a career in tourism, given the wide range of exciting options available for people at every stage of their working lives. We know there is an increasing number of people who are seeking greater flexibility in the number of hours they work, particularly those who may be returning to the workforce – and this is something hotels and guesthouses are ideally placed to accommodate.”

APPOINTMENT Trinity City Hotel has welcomed Ali McHugh as its new General Manager. Ali started her hospitality career in 2005 and joined the MHL Hotel Collection in 2016. During her tenure with MHL Hotel Collection, she has worked as Deputy Manager in The Spencer, Hotel Manager in The Beacon and most recently, General Manager of The Harbour Hotel in Galway. Commenting on her appointment, Ali said: “Trinity City Hotel has always been my favourite hotel in Dublin. It’s in a perfect location for exploring the city and its recent refurbishment has transformed it into a stylish and truly special hotel. I am excited to take over from Joanne Dillon and continue positioning Trinity City Hotel as one of Dublin’s leading four star hotels.”

6

HOTEL

CATERING REVIEW | ISSUE 5 2022

004_HCR22_Issue5_News_FINAL.indd 6

20/07/2022 14:35

News

REDCASTLE HOTEL GETS A MAKEOVER

Redcastle Oceanfront Golf and Spa Hotel in Donegal has recently undergone a €500,000 investment.

Bedroom stock has been renewed while the wedding and function suite overlooking Lough Foyle has also been upgraded. Owen McGee, General Manager at the hotel said: “We are delighted with the results of this

€500,000 refurbishment so far. This ongoing investment is a strong statement of our hope for the future of Irish hospitality and of our continued success as one of the most renowned hotels in the northwest of Ireland. We are hoping it will attract more visitors to the Inishowen Peninsula and enjoy everything the area has to offer.”

THE MONTENOTTE PARTNERS WITH SLH Joining a list of over 500 independent luxury hotels and resorts worldwide, The Montenotte Hotel recently announced its partnership with the Small Luxury Hotels of the World (SLH). Dan Luddington, VP of Development for SLH, said: “The Montenotte Hotel is quite the secret pearl in Cork from an international perspective, but it’s only a matter of time before the property gains global acclaim and recognition as one of the leading luxury boutique hotels in Ireland. Style, personality and great service delivered by passionate people make The Montenotte Hotel worthy of attention and we are so pleased for it to join our exclusive portfolio of Small Luxury Hotels of the World family.”

VEGETARIAN CELEBRATION AT OVERENDS KITCHEN Chef, restaurateur and cookbook author Denis Cotter, of acclaimed Cork vegetarian restaurant Paradiso, is bringing his unique style of meatfree cuisine to Overends Kitchen at Airfield Estate. Guests will enjoy a five-course tasting menu created by Denis in collaboration with the team at Overends Kitchen, with all courses featuring seasonal fruit, vegetables and herbs grown on Airfield’s 38-acre farm, selected by Denis along with Head Gardener at Airfield Estate, Colm O’Driscoll. Bookings for the event were so successful that a second event in August has been announced. Overends Kitchen intends to run a series of monthly collaborations with visiting chefs, with future participants set to be announced soon. “As a long-time admirer of Airfield Estate's work on vegetable research and production as well as Overends Kitchen's sustainable ethos, I am excited to get this opportunity to collaborate with both Colm in the garden and the kitchen team at Overends Kitchen to produce a uniquely seasonal menu.”

ISSUE 5 2022 | HOTEL

004_HCR22_Issue5_News_FINAL.indd 7

CATERING REVIEW

7

20/07/2022 14:27

News

INGREDIENTS I love to cook using the humble cauliflower to showcase how you can take an everyday vegetable and transform it into a tasty and nutritious snack, or use it as a colourful element in a brunch dish. We use cauliflower in a couple of our dishes here at The Creel; we love how versatile it is. It’s readily available and an everyday staple that can be used for more than just cauliflower cheese!

Cauliflower is the star of the show, with two tasty recipes from Head Chef

The cost of living has increased for everyone, from energy to food, so to me cauliflower is a low-cost item that can be transformed into a tasty meal for all the family to enjoy or when entertaining friends.

KATIE HYMAN Pickled Cauliflower and Chickpea Tikka We serve this vegan-friendly recipe as a brunch dish on flatbread, accompanied by a fresh herby salad

Chickpea Tikka Ingredients • Can of chickpeas • 2 tbsp tikka masala spice • 3 heaped tbsp of mayo (or vegan alternative) • Juice of 2 limes • Salt and pepper • Bunch of chopped coriander • Flatbread to serve

To pickle cauliflower Ingredients • 1 head of cauliflower • 200ml water • 200ml white wine vinegar • 200g sugar • 1 tbsp turmeric • Mustard seeds

Method Add water, vinegar, sugar, turmeric and mustard seeds to a saucepan and bring to the boil.

Ingredients • 250g cornflour • Cauliflower head cut into florets • 2 tbsp cajun spices For Green Goddess Sauce • 500ml mayo (or vegan alternative) • 3 bunches of kale, stalks removed • Bunch of spring onion • 2 handfuls of spinach • Juice of 3 limes • Handful of rocket • Salt and pepper to season Method

Pour over cauliflower (chopped into florets), leave aside for now. You can store the pickles in a sterile airtight jar in the fridge for up to eight weeks.

To make Green Goddess Sauce, combine all ingredients in a blender and blend. Leave aside. This keeps in fridge for up to two weeks in an airtight container.

To assemble the Tikka Roast the chickpeas in your oven with tikka masala spice at 180 degrees for 20 minutes.

For the cauliflower Combine cornflour and Cajun spices and add 500ml water to the flour mix. The consistency should be thick so add more cornflour if necessary. Whisk the batter until it is smooth.

Combine mayo, coriander and lime and add to the cooled spiced chickpeas.

To serve Spoon the chickpea masala onto a toasted flatbread, top with pickled cauliflower.

Garnish with a dressed herby side salad.

8

Crispy Cauliflower Bites With Green Goddess Sauce

HOTEL

Coat the florets in the batter mix and shallow fry the florets until golden and crispy, approximately 4 minutes.

Using a slotted spoon, remove the florets from the pan and place on kitchen paper, patting dry.

Add to your serving dish, drizzle with green goddess sauce and garnish with pomegranate.

Katie Hyman is the Head Chef at The Creel in Westport, Co Mayo - www.thecreel.ie

CATERING REVIEW | ISSUE 5 2022

008_HCR22_Issue5_Ingredients_FINAL.indd 8

21/07/2022 15:34

Partner Profile

Skills to Advance Upskilling programmes from Ireland’s ETBs are supporting retention and career progression in the hospitality and tourism sector

T

he 16 Education and Training Boards (ETBs) around Ireland provide a broad range of training programmes specific to the hospitality and tourism sector to deliver upskilling and reskilling opportunities for employers and their employees. In 2021, two new highly subsidised ‘Skills to Advance’ programmes were introduced to complement existing provision, delivering critical team leadership and supervisory management skills to the sector.

Over the past two years, 243 Skills to Advance courses were delivered to the hospitality sector to 1389 employees across Ireland, with employers availing of training and upskilling in a wide variety of areas such as Training Needs Identification and Design; Implementing Food Safety Management Systems; Patisserie and Confectionery; Barista, Customer Service & Hospitality Skills; Fifty Shades Greener and Social Media for Business.

In 2021, Minister for Further and Higher Education, Research, Innovation and Science, Simon Harris TD, launched two national upskilling

programmes for employees in the sector, which were developed by SOLAS and the ETBs in consultation with the Irish Hotels Federation, Failte Ireland and the Regional Skills Fora. The Developing Leaders for Hospitality and Tourism programmes are being positively received by the sector, with employers recognising that investing in their employees and providing career development is a vital element in both recruiting and retaining key talent. These are also critical factors in rebuilding the industry.

Speaking of the benefits of the Developing Leaders programme, Barbara Robinson, HR Director with the Glenroyal Hotel, Kildare said: “‘The development of our leaders is crucial in how engaged our team members are in their roles and how satisfied our customers are in the service we provide. This programme develops skills in employee engagement, customer service, digital capability, the green agenda and how to effectively lead a team. Our industry will continue to reap the benefits of this long after the course is completed.”

ETBs work with employers across the sector to help them identify their future skills requirements and to encourage them to avail of training programmes to upskill their teams, which will positively impact their business recovery.

For further information contact your local ETB or visit skillstoadvance.ie

Skills to Advance Make skills work for you

Developing Leaders for Hospitality and Tourism

Boost the retention and development of key talent Avail of highly subsidised training for enterprise Contact your local Education and Training Board or visit skillstoadvance.ie

ISSUE 1 2022 | HOTEL 251431_2L_SOLAS_HC Jan Feb 2022_ND_V1.indd 1

Untitled-10 1 Profile_2L_SOLAS_HCR June 2022_ND_V2.indd 7

CATERING REVIEW

7

07/02/2022 12:27

21/07/2022 19/07/2022 17:07 14:55

News

Drinks

Cart

The latest releases, news and all things drinks-related

THE ITALIAN GARDENS Powerscourt Distillery has revealed its second release in the Estate Series, ‘The Italian Gardens’, a limited edition blended Fercullen Irish Whiskey Amarone cask influence. With the new blend, Powerscourt Distillery is paying homage to the Italian Gardens, the centrepiece of the Powerscourt Gardens, voted third best Gardens in the World by National Geographic. The Distillery’s New Head of Whiskey & Product Development John Cashman has combined a Fercullen 19YO malt with an Italian influenced Amarone cask finish, blended with a very special 12YO Grain Irish Whiskey, delivering an exceptional whiskey.

TOP HONOURS FOR GUINNESS Guinness was recently awarded the Red Dot Award for Product Design For Guinness Nitrosurge and Guinness Microdraught, the first brand ever to win a Red Dot award for beer dispense. Guinness Microdraught is a world-first beer dispense system which enables pubs, bars and other outlets around the world to serve fresh Guinness Draught on tap, no matter their size or setup. Guinness Nitrosurge puts the two-part pour in the hands of consumers, with a pocket-sized, rechargeable device that uses ultrasonic technology to give drinkers a beautifully smooth two-part pour.

BACK TO THE 80S West Coast Cooler is relaunching its wine cooler, with a new-look bottle and can format. The iconic beverage, born in the 80s, is available in Original and Rosé. A new popup can delivery subscription service, Only Cans, is also set to be launched. Original is a citrus, pineapple and passionfruit flavoured wine cooler with sugar and sweeteners, while Rosé is a red berry, pineapple and passionfruit flavoured wine cooler with sugar and sweeteners. Serve chilled, over ice, with a wedge of lime.

MASTER AT WORK Master Blender at Sazerac, Drew Mayville was host to a private Pappy Van Winkle tasting in the Westbury Hotel recently. Led by Mayville, the exclusive evening was an immersive experience for guests as they soaked up the history and culture of the Buffalo Trace Distillery. Guests were treated to a three hour guided tasting experience, including the limited edition bourbon Pappy Van Winkle’s Family Reserve 23 Year and five of Pappy Van Winkle’s bourbon selections.

10

HOTEL

CATERING REVIEW | ISSUE 5 2022

010_HCR22_Issue5_22_Drinks Cart_FINAL.indd 10

20/07/2022 11:39

Restaurants

Rowen

Babe

The Head Chef at Dorian Restaurant in Donnybrook talks about the ups and downs of life in the kitchen WHAT WAS YOUR FIRST JOB? Working in a university in New Zealand which gave me a huge range of skills. We had a fine dining restaurant, private dinners, outlet stores plus outdoor catering. Once I finished my cookery diploma I moved to Sydney for four years to work, then to Bristol in the UK followed by Rwanda to help open a hotel, then to London for 10 years and finally, to Dublin.

WHAT’S YOUR FAVOURITE IRISH RESTAURANT? WHAT’S THE CONCEPT BEHIND DORIAN? What we want to achieve at Dorian is a wonderful balance of good food using top quality ingredients, lovely wine and an atmosphere that welcomes people back. The small plate concept we have showcases the food we can do and lends itself to a relaxed dining affair.

We’ve eaten at a few places in Ireland but for a special occasion, my favourite is Aimsir. Amazing food, great concept and some of the nicest people in the business. You couldn’t feel more welcome there if you tried. My new favourite local is Nightmarket. Amazing authentic Thai food with a good amount of spice and again, lovely staff. I’d go every week if I had the time.

HOW DID YOU FIND COVID? WHAT’S YOUR OPINION OF IRELAND’S FOOD CULTURE? I’ve been coming to Ireland regularly for eight years and have seen dramatic improvements in the food and especially in the coffee. London still has a huge base so can provide so many different cuisines and ingredients which does lend itself to more variety in dishes. But Ireland isn’t far behind.

IS IT DIFFICULT TO SOURCE SPECIFIC FOODS AT THE MOMENT? I’ve found it very difficult to source products over here.

Surprisingly, seafood which Ireland is known for has become one of the more inconsistent products. In talking to some of the suppliers, it seems there are better prices overseas so the majority is getting shipped elsewhere rather than staying in Ireland.

WHAT’S YOUR FAVOURITE DISH ON THE MENU? Our Korean Cauliflower Wings always go down an absolute treat. The sauce is delicious with the cauliflower, or with just about anything else. The only issue we have is trying to stop the staff from eating it!

Covid was tough. The restaurant I was in at the time unfortunately had to close down so I had a lot of free time on my hands. On the plus side, they let us take all the ingredients from the kitchen so I cooked for myself and my housemates every day for a few months. I also managed to start a garden in London which is no easy task...

WHAT’S THE MOST IMPORTANT LESSON YOU’VE LEARNED SO FAR? The most important thing in your restaurant is your staff. Over the years I’ve changed my management style to try and empower my staff to make good decisions and be confident in their abilities. Whenever I change the menu, I ask for input from every member of the kitchen. Getting everyone involved makes your menu much more special to them and to your customers. Each dish has a story behind it.

WHAT DO YOU LIKE ABOUT IRELAND? I find the Irish friendly and genuine. I think if they ask about your day, they actually want to know. It’s a refreshing break from the bustle of London. Also the fact I can be up in the green mountains in 20 minutes or by the sea in 10.

WHAT DO YOU DISLIKE? It’s hard to judge at the moment as everything is still opening up. But perhaps just the lack of ingredients I’m used to in London.

ISSUE 5 2022 | HOTEL

011_HCR22_Issue5_RowenBabe_FINAL.indd 11

CATERING REVIEW

11

20/07/2022 11:41

Partner Profile

Tapping into

Ireland’s tourist Four new and enhanced tourist attractions officially opened in the last two months, ensuring Ireland can continue to offer visitors standout attractions that tell the rich story of Irish heritage

A

potential

s part of its work to develop destinations and attractions across the country, Fáilte Ireland has invested almost €9 million in four exciting new or significantly enhanced attractions which have officially opened in the last two months. A new visitor experience in Wicklow, ‘Beyond the Trees Avondale’, has opened, while the iconic Blasket Centre (Ionad an Bhlascaoid) in Kerry, the Céide Fields in Mayo and the Patrick Kavanagh Visitor Centre in Monaghan have all been transformed.

This investment is part of Fáilte Ireland’s work to develop destinations and attractions across the country to position Ireland as a must-visit destination and importantly, to spread the economic benefits of tourism and create and support local employment. Each of these projects was delivered in collaboration with partners including Coillte, EAK Ireland, the Office of Public Works and the Department of Housing, Local Government and Heritage.

Speaking about the importance of investing in new projects, Head of Product Development at Fáilte Ireland Orla Carroll said: “Investing in standout attractions that tell the rich story of Irish heritage creates new and unique reasons for visitors to choose Ireland while creating employment in rural Ireland and its urban centres. These recent openings illustrate some of the exciting and collaborative projects that have been developed with tourism stakeholders that will make sure visitors have a brilliant experience.

We are pleased to have supported the development of these significant projects under our strategic partnerships and we look forward to seeing them become must-visit destinations for domestic and international tourists in the years ahead.”

Beyond the Trees Avondale is a totally unique world-class addition to the tourism offering in Ireland and will attract thousands of visitors to Wicklow and the wider Ireland’s Ancient East region. Developed in partnership with Coillte, Fáilte Ireland and EAK Ireland in Avondale Forest Park, Co Wicklow, it features an elevated treetop walk, a 12 storey high viewing tower made from locally sourced Douglas fir and larch wood alongside a 90m spiral slide, the highest slide in Ireland. Pictured at the official ribbon cutting are Bernd Bayerköhler, CEO, EAK; Tom McArdle, CEO, EAK Ireland; Imelda Hurley, CEO, Coillte; President Michael D. Higgins; Bernie Gray, Chair, Coillte; Sabina Higgins; Mark Carlin, MD, Coillte Forests; Orla Carroll, Director of Product Development, Fáilte Ireland; Minister of State for Land Use & Biodiversity, Pippa Hackett T.D

12

HOTEL

CATERING REVIEW | ISSUE 5 2022

012_HCR22_Issue5_Failte Ireland_FINAL.indd 12

25/07/2022 10:43

Partner Profile

Paul Kelly, CEO of Fáilte Ireland, Minister for Tourism, Culture, Arts, Gaeltacht, Sport, and Media Catherine Martin T.D., Minister for Rural and Community Development Heather Humphreys T.D. and members of Castleblaney Players pictured at the official opening of the Patrick Kavanagh Visitor Centre in Inniskeen, Co. Monaghan. Fáilte Ireland and Monaghan County Council invested €1.2m into the restoration and development of the site, which includes a new visitor experience and cultural space

Developed in partnership with the Office of Public Works and the Department of Housing, Local Government and Heritage, the new Blasket Island Visitor Centre and the spectacular vistas from the viewing platform at the Blasket Islands create another reason to visit Kerry. Pictured are the Minister of State, (Office of Public Works) Patrick O’Donovan T.D., Katy Morrisroe, OPW, Mary Stack, Fáilte Ireland and Lorcán Ó Cinnéde, Manager, Ionad an Bhlascaoid

Miriam Kennedy, Head of Wild Atlantic Way at Fáilte Ireland is pictured with Minister Patrick O’Donovan T.D. at the official opening of the new state-ofthe-art visitor centre at the Céide Fields, Co. Mayo. Fáilte Ireland, the Office of Public Works and the Department of Housing, Local Government and Heritage together have invested over €2.6m in the new experience, which will showcase the world’s most extensive Stone Age monument, the Céide Fields, and position north Mayo as a must visit destination along the Wild Atlantic Way route

ISSUE 5 2022 | HOTEL

012_HCR22_Issue5_Failte Ireland_FINAL.indd 13

CATERING REVIEW

13

25/07/2022 10:44

Interview

Talking to...

Diana Duggan

A stalwart of hospitality, The Limerick Strand’s Accommodation Manager Diana Duggan talks butchery, friendship and getting her hands dirty WHAT INSPIRED YOU TO ENTER THE HOSPITALITY INDUSTRY? As a child, I have fond memories of going out for nice family meals. I always found the food, the atmosphere and the décor very appealing and a big point of interest. Mum wasn’t a very good cook, that’s why we regularly went out for meals! After school, I went to catering college in South Court in the UK and ended up receiving Hospitality Management papers from the Institute of Higher Education, Westminster.

WHAT WAS YOUR FIRST JOB? When I first left college, I immediately started as a chef at a school that was very ahead of its time. It had colour co-ordinated uniforms and a canteen, strict SOP’s and high standards of meals. However, it was a little slow and dull for a young aspiring chef so I left after just a few weeks and moved to Manchester to work at the Excelsior Hotel. My next role was as F&B Manager at the Saxon Inn Hotel Group followed by another role as F&B Manager at Moat House at Gatwick Airport where I met my husband Bill, when he was working as a chef there.

My next move was to London, where I worked for the Hotel & Catering Training Board, training up and coming hospitality professionals. I ended up qualifying as a lecturer from Hounslow University, a job I truly loved and didn’t want to leave.

WHY DID YOU LEAVE? Well, we ended up moving to the North West of England when Bill got a promotion to Executive Chef in Preston. I worked in Bolton Hotel as a Deputy General Manager. A series of roles in different hotels followed and when Bill moved to Limerick in June 2001, myself and our twin boys,

14

HOTEL

Conor and Oliver, soon followed. In 2010, I joined the Limerick Strand Hotel as Accommodation Manager and 12 years later, I’m still here.

WHAT ARE SOME OF YOUR STANDOUT MEMORIES FROM YOUR CAREER SO FAR? In the Excelsior Hotel, I was one of three women in a team of 35 chefs. I had to work that bit harder and be that much better than any of the male chefs if I wanted to succeed. My aim was to get into butchering but the senior male chefs had a test that anyone who wanted to work the butchering section had to pass. Potential butchers had to hang a full cow carcass from the high roof hooks in the butchering section; for me, it wasn’t possible to physically lift the carcass from the floor to the hook so the test was designed to fail. I gathered up some of the oil buckets and made steps to haul the carcass from the floor to the buckets, then up to the next level of buckets, then the butchering table and on to the hooks from there. That was a proud moment of defiance that allowed me to work in butchering. Other stand-out moments include working for the Buckingham Palace Garden Party in 1987. I was part of the catering team that served the Queen’s annual garden party at the palace.

Princess Diana was in attendance along with the royal family and a list of well-known politicians and celebrities. The standard of service and food, the crockery, the set up and just being part of it all was an experience of a lifetime that I’ll never forget.

WHAT DID YOU FIND PARTICULARLY CHALLENGING DURING COVID? I have worked in hospitality for a long time and have never seen the likes of the Covid lockdowns.

CATERING REVIEW | ISSUE 5 2022

014_HCR22_Issue5_Interview_FINAL.indd 14

20/07/2022 11:43

Interview

motivate them, not only as individuals but as part of a team.

WHAT DO YOU LIKE MOST ABOUT THE LIMERICK STRAND HOTEL? The people I work with and the friendships I’ve made over the years. There is very little that can match the buzz of a busy hotel with so many different departments working separately and sometimes unknown to each other, but all with the same goal of delivering an exceptional experience for our guests.

WHAT MAKES FOR GOOD TEAM MANAGEMENT? Listen – give your team the opportunity to speak to you. Be it a quick catch up at break time or set times at the beginning or end of the day, to give them a chance to bring their opinion forward. Always listen, whether it’s a personal or professional topic!

Act – not only do you have to listen to your team, but genuine suggestions and issues need to be addressed so your team knows their value and that their voices are being heard.

Encourage – always hear people out and acknowledge what they have to say. Do what you can to act on their suggestions or issues and try to explain valid reasons for not addressing them. Transparency and honesty build a loyal, trust-based team that supports each other.

DO YOU EVER GO THE EXTRA MILE FOR YOUR STAFF?

The hotel was forced to shut with the hotel’s management team, myself included, given the chance to keep working throughout the pandemic. It was the first time the hotel closed for even a day since it first opened back in 2007 and it felt like it had lost its soul! Turning up to work each day of each week with no end in sight was a challenge in itself. People were deflated, uncertain and anxious about what would come next so we had to keep ourselves busy. The majority of my lockdown work was spent deep cleaning and re-writing and updating our SOP’s.

The toughest of those jobs was a deep clean of the 400 duvet covers that I somehow managed to complete myself. It’s been a long number of years since I had to do a job like that on my own!

WHAT’S THE MOST IMPORTANT LESSON YOU’VE LEARNED SO FAR? Never assume that people will work the same as you. Everyone is an individual and needs some time, effort and attention to continuously

“Always be willing to get your hands dirty! Only ask others to do what you’re willing to do yourself. I think one of the biggest mistakes new managers make is not engaging with their team or their customers at all “

We always celebrate birthdays with a card and some sweet treats. Sometimes we take into account a national tradition or theme for any of my team that are working far from home. We have nicely prepared team meals, served by my fellow managers and myself. We also have an ice cream man come by the hotel after lunch on hot summer days. It’s the regular and small gestures that seem to have the greatest impact on my team’s morale and their understanding that they are valued and appreciated.

WHAT ADVICE WOULD YOU GIVE ASPIRING HOSPITALITY MANAGERS? Always be willing to get your hands dirty! Only ask others to do what you’re willing to do yourself. I think one of the biggest mistakes new managers make is not engaging with their team or their customers at all. They tend to hide behind all the admin, relying solely on others to get their job done for them. Hospitality is a people-focused industry and we need our own people to engage, interact and deliver the experience and fond memories that our customers desire. It’s something that technology simply cannot do in the same way that a genuine and passionate person can.

ISSUE 5 2022 | HOTEL

014_HCR22_Issue5_Interview_FINAL.indd 15

CATERING REVIEW

15

20/07/2022 11:44

Thankto ouryou

Sponsors

Untitled-10 1 1C_TYTOS_HCR June 2022_ND_V2.indd 1

21/07/2022 12/07/2022 16:57 14:50

Sky’s Limit

The the

Established just 12 months ago, Sky Staffing Solutions is making a name for itself in an increasingly competitive marketplace.

Director Clint Estibeiro chats to HCR about the company’s success and what hotels need to offer candidates in a post-Covid world

H

aving spent the last 10 years working in hotels across Ireland, Clint Estibeiro knows better than most the staffing requirements of the hospitality industry. Last year, he set up Sky Staffing Solutions with the aim of placing entry level candidates in suitable positions, not just potential recruits at managerial level. “In my career as a manager in hotels, I found that a lot of the larger recruitment firms were only interested in finding candidates for higher level positions. I decided to take a different route; we place candidates from entry level to manager positions, including chefs at all levels. Even though we’re operating just one year, we have already successfully supplied over 400 candidates to hotels and laundries across the country,” said Clint.

ISSUE 5 2022 | HOTEL

000_HCR22_Issue5_Cover Story_FINAL.indd 17

CATERING REVIEW

17

20/07/2022 14:13

Cover Story

Business-wise, 2021 was a very successful year for the company. Setting up a recruitment firm during a pandemic that places candidates at all levels turned out to be a good business move. Throughout his years as a manager in various properties across the country, he also built up a valuable contacts list which has served him well since starting Sky Staffing Solutions. “I had particular success with laundry companies last year. They were finding it extremely difficult to source staff, so we stepped in at the right time.” Brexit also meant that EU candidates couldn’t look for work in the UK. “Instead, I was able to find them work in the Irish hospitality sector. That was something else that helped grow the company at the beginning.”

Initial success at properties such as Fota Island and Hayfield Family Collection helped spread the word about Sky Staffing Solutions and its policy of supplying both entry level and managerial staff. The recruitment firm is also the official hiring partner for Viking River Cruises, managing the staffing requirements of the cruise line. Staff shortages aren’t as challenging as they were earlier in the year, says Clint. “With schools and colleges on summer holidays, we’re finding that demand has gone down for entry level positions. However, chefs are very much still in high demand and to try and meet that requirement, we source chefs from Europe.

Hospitality businesses are also very much looking for housekeeping staff and cleaners.

Accommodation is, unfortunately, a major issue.”

Properties that have accommodation on site are better placed not just to attract staff, but to also retain them. “If a property is unable to provide accommodation, we do our best to source candidates locally. But accommodation is a real issue and with the majority of houses on the market for sale and not for rent, it’s a problem that I can’t see being resolved any time soon.”

Hotels that go the extra mile are finding it easier to attract staff, says Clint. One Dublin-based client is currently providing free accommodation, free meals and free laundry services to attract candidates. That level of investment in potential candidates isn’t something that’s necessarily happening in other countries, says Clint. “Properties in Ireland are definitely going above and beyond to try and attract and then retain staff. I think it’s something the industry needed to do though; investment in staff was lacking up until recently. I also know of a hotel in Co Clare that’s providing accommodation to its staff, not for free of course but at a very reasonable rate. As the hotel is situated in a rural location,

18

HOTEL

“Properties in Ireland are definitely going above and beyond to try and attract and retain staff. I think it’s something the industry needed to do though; investment in staff was lacking up until recently”

Clint Estibeiro, Director, Sky Staffing Solutions

they are also providing transport to and from the property. If a staff member wants to pop into town and do some shopping, the hotel will organise transport for that too. To me, that’s a hotel that cares about its staff, that wants them to perform to the best of their ability and above all else, wants to retain them.” Some hotels are paying well above the minimum wage to ensure they attract staff. “These days, good wages aren’t enough but they’re still a good starting point. Particularly with the cost of living, candidates are less likely to settle for substandard pay, particularly if they’re local candidates. If a hotel is

CATERING REVIEW | ISSUE 5 2022

017_HCR22_Issue5_Cover Story_FINAL.indd 18

22/07/2022 14:10

Cover Story

trying to attract staff from outside Ireland, then providing accommodation is vital. Candidates are also increasingly interested in training and development. If a candidate wants to advance their career in hospitality, providing on-site training and external courses will make an employer a much more attractive proposition.”

If after applying for a role a potential candidate isn’t successful, Sky Staffing Solutions assists the candidate to find a suitable role. Client

satisfaction is key; it’s what’s making the recruitment firm a top choice for hotels, both large and small, across the country.

“Despite operating just over 12 months, we have managed to build a solid reputation as a firm that goes the extra mile for both employers and job seekers. This Sunday, I have a candidate arriving from Romania to take up a role at a hotel in Meath. I’ll be picking him up myself at the airport and bringing him to the hotel. I’m passionate about this industry and about providing only the best service to all my clients. I intend to continue to offer that high level service into the future.”

ISSUE 5 2022 | HOTEL

000_HCR22_Issue5_Cover Story_FINAL.indd 19

CATERING REVIEW

19

20/07/2022 14:08

Recruitment

In

GOOD HANDS

Stuart O’Connor, Director at Career Vision Recruiters, on thinking outside the box and why quality over quantity is best WHEN WAS CAREER VISION RECRUITERS SET UP? Career Vision Recruiters was set up in summer 2019 with a vision to open multiple offices nationwide. Our first office opened in Naas and our second office was due to open in March 2020, but the pandemic put a hold on that. We did eventually open our second office in Limerick in March of this year. We have a head count of eight staff between our two offices and we’re currently looking for a location in Dublin city to expand the team.

“Our ethos is always quality over quantity. We’re all under pressure but we understand the challenges and have experienced this first hand”

20

HOTEL

CATERING REVIEW | ISSUE 5 2022

020_HCR22_Issue5_CVRecruitment_FINAL.indd 20

20/07/2022 11:49

Recruitment

WHAT DOES YOUR SERVICE CONSIST OF? Our services consist of a fully adaptable website that works on all mobile devices. We arrange site visits so we are fully aware of the property and know what we are presenting to candidates.

When posting job roles, we use a European candidate sourcing platform that posts to multiply job boards. Our website is updated daily with vacancies and our newsfeed gets updated twice a month. The Career Vision Recruiters website is getting a makeover behind the scenes too where CV templates, interview advice and many more important tools are being added. Our current website address is still live and can be found at www.careervisionrecruiters.ie. We also have a strong presence on social media.

HOW EASY IS IT FOR BOTH CLIENTS AND CANDIDATES TO USE YOUR SERVICE? Extremely easy! We allocate a recruiter to look after your property depending on which area of the country you’re in. They will become your goto person in the company and will look after your account. This allows for a relationship to be built between client and recruiter. It’s the same for the candidate process. All you have to do is reach out to any of the team and we would be happy to run through the process.

WE’VE HEARD REPORTS FOR SEVERAL MONTHS THAT THE HOSPITALITY INDUSTRY IS STRUGGLING TO SOURCE AND RETAIN STAFF. IS THAT STILL THE CASE? I think it’s common knowledge that the hospitality industry is struggling to source top quality staff.

It’s a major issue across the country, in all areas.

Our clients are looking to recruit staff across all roles, from general managers and executive chefs to financial controllers and food & beverage managers.

FROM A GOVERNMENT/TOURISM AGENCY PERSPECTIVE, WHAT COULD BE DONE TO ALLEVIATE STAFF SHORTAGES IN THE INDUSTRY? Allow a minimum number of non-critical skilled workers into the country that want a career in hospitality. Speed up the process for working Visa’s and maybe give recruitment agencies direct access to this government department so communication can be reverted to clients in a timely fashion. Allow all graduates that have completed their third level education in Ireland a Stamp 4 immediately. We

“We allocate a recruiter to look after your property depending on which area of the country you’re in. They will become your go-to person in the company and will look after your account”

need to encourage students into the industry and this needs to happen at a secondary level before students decide on their career path.

ARE HOSPITALITY BUSINESSES OFFERING ENOUGH INCENTIVES TO WOULD-BE EMPLOYEES? IS A GOOD WAGE ENOUGH THESE DAYS? It really depends on the property. Everyone is trying to do the best for themselves. In recent years, many of our clients have been thinking outside the box and are offering a clear footpath with career growth; they are educating their employees and progressing their careeers through courses and training models.

The larger companies can offer more as they have the resources and the technology for this. Salaries have increased dramatically in the past 36 months and are at a very reasonable level, but this is changing weekly due to high inflation rates. All that employers want is a full team in place, do an honest week’s work and not be stressed about trying to fill a roster – this is what we’re hearing and if I was still in hospitality, that’s all I would want.

WHAT STEPS HAS CAREER VISION RECRUITERS TAKEN TO TRY AND EASE PRESSURE ON CLIENTS? We have had to think outside the box ourselves and are constantly evolving to be ahead of all trends.

Our clients buy into us as they’re aware from the start that all our recruiters come from a senior hospitality background and between the whole team, we have over 90 years’ experience dealing with people. Straight away, this eases their minds.

As previous senior managers, the team know what to ask and what to look for in a candidate. This allows them to know they are in good hands. We have an intense screening process where we listen to the client’s needs and only present suitable candidates based on information regarding the positions. We liaise with candidate and client all the way up until they start and check in with both to make sure everything is going smoothly, ensuring reference checks are completed etc. Our ethos is always quality over quantity. I suppose we’re all under pressure but we understand the challenges and have experienced this first hand.

WHAT ADVICE WOULD YOU GIVE A HOSPITALITY BUSINESS THAT’S STRUGGLING TO FIND STAFF? Trust the process and don’t panic. The right candidate will turn up. We are happy to meet any client for a sit down chat and discuss their recruitment needs.

Email info@cvrecruiters.ie, call 01 4438906 or go to www.careervisionrecruiters.ie

ISSUE 5 2022 | HOTEL

020_HCR22_Issue5_CVRecruitment_FINAL.indd 21

CATERING REVIEW

21

20/07/2022 11:49

Recruitment

What can hospitality businesses do to attract staff ? Shane McLave, Director at Excel Recruitment, has the answers Have staff shortages in the hospitality industry eased?

Ireland’s hospitality sector is still struggling under the strain of staffing shortages, particularly when it comes to chefs, kitchen porters and front of house staff. The numbers required in terms of the workforce are simply not here at the moment, so we must look overseas to fill the gap. But this is an immediate problem and as it stands, the solution i.e. the work visa process, is cumbersome and slow. It needs to change and thankfully, it’s not a difficult fix.

What kind of staff are your clients looking for?

The chef crisis continues unabated, but the big question of the moment is ‘where are all the kitchen porters?’ The reply is simple – they’ve moved sector during the pandemic and are not coming back!

We simply do not have the people coming into the country that we used to. Those finishing school or in college are no longer attracted to roles in the hospitality sector, many of whom have no desire to go back into an industry that has had such a stop-start existence throughout Covid. The imperative now is to get candidates through to fill vacancies so that workers can secure fulfilling, well-paid employment and the industry can regain some of the momentum lost over the worst of the restrictions. Changes to the visa process in the short-term will certainly go some of the way to alleviating the crisis.

What could be done to alleviate staff shortages in the industry?

This country is currently home to thousands of students from abroad, many of whom are eager to work. However, their Stamp 2 Visa model only allows them to work 20 hours for seven months of the year and 40 hours for just five months. These students could also contribute in a big way to solving our staff shortages – if only our Visa system facilitated this. Prohibiting these people from working more than 20 hours a week is both needlessly harmful

22

HOTEL

to their own personal financial situation and to the industries that need them in the labour force. As we head into winter, we’re going to see the current situation become even worse, at a time in which most hospitality businesses would normally make a lot of money. This can be the difference between success and failure.

Are hospitality businesses offering enough incentives to would-be employees?

If you want to quickly improve some of the staffing issues in the hospitality sector, boosting what they have in their pockets is one of the best places to start.

Some employers use service charges to pay part of the staff’s wages and it would really help if workers were free to divvy up all tips between themselves in any way they choose. Keeping an open mind about flexible start and finish times or even shift sharing could be of benefit. Quality of work is essential – improve the organisation and stability of staff, along with a reasonable work life balance which can really benefit the business and increase morale among staff. Incentives such as bonuses, health benefits and realistic progression in the employee’s role are all essential aspects that candidates now look for in a job.

What steps has Excel Recruitment taken to try and ease pressures on clients?

We can supply our clients nationwide with additional workers during peak times and across all levels such as accommodation, chefs, bar and waiting staff, finance, HR, administration and management positions, on a permanent and contract basis. For clients that have a smaller HR team, we can also provide training across the hospitality sector through Future Proof Training and the Irish Barista Academy.

CATERING REVIEW | ISSUE 5 2022

022_HCR22_Issue5_ExcelRecruit_FINAL.indd 22

20/07/2022 11:46

Recruitment

When was Excel Recruitment set up?

Excel Recruitment is celebrating 20 years in business this year and has been in operation since 2002. With five offices located in Dublin, Kildare, Cork, Galway and Belfast, Excel has rapidly become one of Ireland’s leading recruitment firms.

What does your service consist of?

We are an award-winning specialist recruitment agency holding a database of over 1000 clients, 85,000 candidates and a team of 80 expert recruiters. We utilise a number of different platforms including job boards, our internal website and social media. We have also developed an App which is fully automated with our recruitment process and linked together with our training, recruitment and compliance platforms for a seamless collaborative solution.

How easy is it for both clients and candidates to use your service?

It’s so easy to use our services. For employers, we save you time by filtering out candidates who simply don’t have the right skills for the job. It also helps that we have a growing database of over 85,000 candidates. We’ll collect and assess CVs, check references and filter talented job seekers which will save your company time and money.

We won’t just provide you with people, we’ll provide you with the talent and support to help your business grow. For candidates, you can easily reach out to us to ask for advice and we have an

abundance of jobs listed on our website that you can easily view and apply to at your own convenience and ease.

What advice would you give a hospitality business that’s struggling to find staff ?

Examine where your guest experience is suffering due to a staffing shortage. Pick the most important areas i.e. those with the biggest impact on guest satisfaction and look for ways “For employers, to solve those issues first. It helps to we save you have a reliable recruitment partner and we would be happy to have time by filtering a chat if you need advice. Invest out candidates in existing employees by offering who simply additional training and development don’t have the opportunities, financial incentives, flexible scheduling, or more right skills for vacation days for long-serving staff. the job” Our training programmes enable candidates to acquire and develop the skills necessary to deliver the best possible service, at every stage in their hospitality career.

Email info@excelrecruitment.com, call 01 871 7676 or go to www.excelrecruitment.ie

ISSUE 5 2022 | HOTEL

022_HCR22_Issue5_ExcelRecruit_FINALV2.indd 23

CATERING REVIEW

23

25/07/2022 15:46

QUALIFIED CARBON OFFSETS

When it comes to water for your business Echo Water becomes the obvious choice. It makes sense logistically, financially and environmentally.

Echo Water helps their customers save time, money and space as they cut back on labour, ordering and storage, all the while protecting the environment as a product with a significantly lower carbon footprint than bottled water.

T +3 5 3 1 8394138 | E in f o @echowa t er. i e | w w w. e ch o wa t er. i e

Untitled-10 1 1C_Echo Water_HCR June 2022_ND_V1.indd 1

21/07/2022 17:05 10:37

Training

Training

LEADING Kicking off in September, the new Food and Drink Leadership Programme at TU Dublin is aimed at industry professionals who want to climb the hospitality ladder

T

U Dublin’s School of Culinary Arts and Food Technology recently launched its new part-time blended Postgraduate Diploma in Global Food and Drink Leadership.

Developed in collaboration with industry, the new programme covers a range of areas that will help drive the sector’s continued recovery. “We actually started developing the programme a couple of years before the pandemic hit. Back then, we had decided it would be a blended programme, part campus-based and part online, which was a fairly unique concept before Covid.

ISSUE 5 2022 | HOTEL

025_HCR22_Issue5_TU Dublin interview_FINAL.indd 25

CATERING REVIEW

25

20/07/2022 11:50

Training

To flesh out the programme and ensure content was reflective of the needs of the sector, an industry steering panel engaged with us and were instrumental in guiding content for the course. So it’s very much a programme for the hospitality industry, developed by the hospitality industry,” said Dr Brian Murphy, Senior Lecturer at the School of Culinary Arts and Food Technology.

The programme is ideal for people already working in the industry who may not have undergone undergraduate training. “It will not only suit candidates who already have food focused qualifications but also those who may currently engage with the sector in other ways. For example, those working in areas like HR, marketing, finance or support services who might be keen to broaden their food and drink specific knowledge and perspective through a course of study like this. It’s a programme that’s ideal for people who want to upskill in modern leadership for sustainability, food and beverage innovation management, along with current issues in the global food and beverage sector. If you look at

26

HOTEL

“It presents employers with an incentive to offer existing or potential new staff. Research shows that employees in the hospitality industry aren’t just after pay increases anymore”

the modules, they’re very much geared around enhancing people’s awareness of the sector on a global level.”

The new programme is extremely varied and includes a mix of sensory, networking, expert speaker and offcampus gastronomic experiences as part of the module delivery. The ‘Food and Drink Innovation’ module lets students use the wide range of facilities available at the new Grangegorman campus while other modules such as ‘Gastronomic Engagement’ provide opportunities for students to network with different parts of the food and drink sector beyond the confines of the lecture hall.

Facilities at the Grangegorman campus include 11 training kitchens, including a product development kitchen, two training restaurants, a food processing kitchen, a training bar, a 150 seater demonstration kitchen, a culinary shop where produce from the kitchens is sold and a wine sensory lab.

For employers, the programme could be a way of attracting and retaining new staff. “It presents employers with an incentive to offer existing or potential new staff.

Research shows that employees in the hospitality industry aren’t just after pay increases anymore. They want to avail of training programmes to progress their career and offering those type of programmes means you’ve got a better chance of hanging onto valuable staff members. It’s something that hospitality businesses are really going to have to invest in if we’re to attract staff into the industry.”

CATERING REVIEW | ISSUE 5 2022

025_HCR22_Issue5_TU Dublin interview_FINAL.indd 26

20/07/2022 11:50

Training

Starting in September 2022, the course runs over three 12-week semesters, with a work/life-balance-friendly blend of online and on-campus delivery. Interest so far has been good, says Brian. “We’ll probably take on 16 entrants to the course and we’ll continue to raise awareness about it over the summer months. We also recently got validated for an add-on Masters so once participants complete the Diploma, they will be entitled to advanced entry onto an MSc in Gobal Food and Drink Leadership.

So, there are huge opportunities associated with the Diploma.”

Applications for the Postgraduate Diploma in Global Food and Drink Leadership are now open. For further details contact programme chair Dr Brian Murphy at brian.j.murphy@ tudublin.ie or visit https://www.tudublin.ie/ study/postgraduate/courses/global-fooddrink-leadership/

THE DETAILS What is... Global Food and Drink Leadership?

The Postgraduate Diploma in Global Food and Drink Leadership is an innovative course that fosters participants’ understanding of the food and drink sector and provides a leadership perspective on key issues facing the industry. The course is delivered in a blended way through on-campus and online engagement. It has been developed by an experienced academic team and industry experts with a strong food and drink background and aims to foster in participants a deeper understanding of the sector that will help advance their future business career in the food and drink industry.

Minimum Entry Requirements An NFQ Level 8 undergraduate degree or equivalent classification (2.2 or higher) in a relevant discipline or an NFQ Level 7 undergraduate degree in a relevant discipline together with significant industrial or academic experience. Candidates who do not reach the minimum academic requirements but who can demonstrate sufficient sectoral knowledge and experience may be considered for entry to the course. Candidates may be required to attend for an admission interview.

If English is not your first language, you will need to provide evidence of your English language proficiency as detailed on the website.

Applicants for the course should have a minimum IELTS (Academic Version) English Proficiency of 7 overall (or equivalent) with nothing less than 6 in each component.

Course Content The course is delivered part-time over 18 months and encompasses important thematic areas such as leadership, food policy, sustainability, food media and new product development. It is

delivered over three consecutive semesters. There are three singlesemester modules and two of the modules are delivered across two semesters.

Semester 1 » Integrated Food and Drink Innovation » Food Discourse in the Media Semester 2 » Integrated Food and Drink Innovation » Integrated Food and Drink Leadership » Gastronomic Engagement Semester 3 » Integrated Food and Drink Leadership » Global Food Policy and Culture Schedule As this is a blended programme, participants will alternate weekly between one day of face to face attendance at TU Dublin’s City Campus in Grangegorman and one day of online learning the following week. The course is scheduled to take place on Thursdays.

Progression On successful completion, students will have the opportunity, if they wish, to undertake a supervised research thesis. Successful completion of their thesis will enable students to graduate with an Add on MSc in Global Food and Drink Leadership. Fees for the Add on MSc are not included in the programme fees for the Postgraduate Diploma.

ISSUE 5 2022 | HOTEL

025_HCR22_Issue5_TU Dublin interview_FINAL.indd 27

CATERING REVIEW

27

20/07/2022 11:50

A Quick Chat

A Quick Chat with Colin Bradley

A scenic drive to and from work every day provides inspiration for the Head Chef at Harvey’s Point

HOW DID YOU GET STARTED IN THE INDUSTRY? I didn’t do as well as I had hoped in my Leaving Cert so after secondary school, I completed a pre-CERT course in Castlecomber Community School in Kilkenny.

This was a stepping stone to getting into the Catering College in Cathal Brugha Street. There, I received City & Guilds Professional Cookery qualifications. I come from a farming background so I always had a keen interest in food production, growing your own food and bringing it to the kitchen table.

IS IT DIFFICULT TO EITHER FIND OR RETAIN STAFF AT THE MOMENT? Yes, but we have very good staff retention throughout the hotel and within our kitchen team. Some of our current chefs are here since the hotel opened in 1989. We’ve had success recently with recruiting highly qualified and motivated chefs from overseas, which has helped us create many new and exciting dishes for our summer menus.

WHAT’S YOUR OPINION OF IRELAND’S FOOD CULTURE? Although we have become more diverse, some visitors are still looking for traditional bacon and cabbage style dishes on our menus. I think it’s important to hold on to our traditional dishes but put a creative twist on the dish. We’re doing a lot more than we were doing 10 years ago and I think that’s due to several celebrity chefs promoting the Irish food scene abroad. Small Irish food producers have also embraced artisan and speciality food, which has been very successful in both local and international markets.

WHO OR WHAT INSPIRES YOU? I suppose places inspire me more than people. Harvey’s Point is a brilliant example of this. The hotel is set on the shores of Lough Eske and beneath the Bluestack Mountains, so that drive to and from work inspires me every day. It gives me time to think and those solo moments are often where I’m most creative, so it’s a simple and effective kind of inspiration. The team here at Harvey’s Point inspire me every day too. I know people say that but for me, it honestly is like a big family.

WHAT’S YOUR FAVOURITE DISH ON THE MENU AT HARVEY’S POINT? Organic Gravlax Salmon with Beetroot, Cucumber, Horseradish and Grapefruit. It’s made incorporating some delicious local produce and is a delicate dish with delightful flavours.

WHAT DO YOU ATTRIBUTE YOUR SUCCESS TO? Hard work, dedication and the ability to change with trends and move with the times.

It’s also the team around you, especially in a busy hotel like Harvey’s Point. My wife has been my biggest cheerleader and without her support and understanding, especially with unsociable hours, I would not be in the role that I am in today!

WHAT ARE YOUR AMBITIONS? To keep changing and improving our offering as time goes on, to be ahead of our game and to lead our team. This year we are on our Green Journey to become more sustainable and we’ve started this by putting in a new induction kitchen which is more energy-efficient. I would like to continue working with young Transition Year students; I want this generation to think this is an exciting career. Both my daughters are working with me in the kitchen and they’re really enjoying it. Hopefully they will stay in the industry and if not, they will always have the experience to take with them.

28

HOTEL

CATERING REVIEW | ISSUE 5 2022

028_HCR_Issue5_QuickChat_FINAL.indd 28

20/07/2022 11:52

Your Local Wholesaler For Over 50 Years

OUR STORY At BWG Foods wholesale division we’re passionate about quality, food safety and great value for money. Through our offering and expertise, along with our commitment to outstanding service, we aim to exceed customer expectations.

One of our key strengths is our local presence around the country meaning we are always close to you, no matter where your business is.

BWG Foods is a proud member of Bord Bia’s Origin Green sustainability programme since 2020. We are committed to the transition to renewable energy, to source our products more sustainably, and to reduce our carbon emissions and waste.

Industry leading storage and distribution ensures your order arrives in premium condition.

We deliver your order fresh, on time and in full, every time.

You’ll have peace of mind knowing we’re helping you serve the best.

At BWG Foods wholesale division, we continue to deliver for over 20,000 local businesses through our network of 22 cash & carry branches and our foodservice businesses. Please remember, we are here to support and serve you during

W548924 Foodservice Trade Ad_A4 v3.indd 1 evolving needs. this time ofBWG change, and2022_ND_V1.indd have the flexibility to 1adjust to your Untitled-10 1 June BWG_1C_HCR

17/01/2022 15:13 21/07/2022 14/07/2022 16:55 16:33

Scan for Toolkit

Find your next great hire today.

See our recruitment toolkit for best practice recruitment and onboarding tips and handy tools.

• • •

Learn how to speak to new audiences 25+ recruitment & retention resources Free downloadable social assets

Download the recruitment toolkit here:

failteireland.ie/tourism-careers-toolkit Untitled-10 1 251767_1C_Failte Ireland_HCR June 2022_ND_V1.indd 1

21/07/2022 18/07/2022 17:03 12:26