Hotel & Catering Review - Issue 5 2023

PICASSO DIGITAL

The Future of Hotel

PMS is Digital

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

Editor’s View

Welcome to issue 5 of Hotel & Catering Review 2023

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 this issue’s main feature, AK Techotel explains how digitalisation can provide hotels with opportunities for personalised hotel experiences throughout the entire guest journey, from pre-booking to post-stay. Hotels around the country are utilising technologies from Techotel to do just that, including Ballyroe Heights in Tralee which has opted to fully integrate its channel manager with Picasso Digital PMS. Russell Court Hotel and Venue in Dublin have introduced self check-in kiosks to provide 24 hour automated reception, while UCC uses Mona as its Digital Assistant to handle all customers steps, from booking to check-in and check-out payment. Mona, the latest AI developed by Techotel, is embedded in Picasso Digital to look after a range of services and tasks which would otherwise be repetitive and time consuming, as well as open to human error. In addition, Picasso Digital can be adapted to every hotel’s individual needs. Developers at Techotel operate a “Wishlist” that builds the Picasso Digital of the future from the needs of the users. A customer request, even a simple report, can become the latest feature in Picasso Digital. For more on technologies from Techotel, turn to page 19.

Elsewhere in this issue, we catch up with Stephan Ernest, GM at Ireland’s first Travelodge PLUS in Dublin city centre. On page 8, Sue Campbell talks about what she’s learned in her time at Ballymaloe cookery school. On page 22, we take a look at a two-day symposium that was held in TU Dublin earlier in this summer. The event aimed to explore, identify and record the existing practices and strategies that lead to the creation of a positive or negative work environment in hospitality. Speakers and organisers hope the symposium will contribute to the reshaping of the Fair Work Agenda in the global hospitality industry.

Denise Maguire

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.

Editor: Denise Maguire

Email: denise.maguire@ ashvillemediagroup.com

www.hotelandcateringreview.ie | info@hotelandcateringreview.ie

@HC_Review | facebook.com/hotelandcateringreview

Your

SUSTAINABLE TOURISM AT HEART OF NEW REGIONAL STRATEGIES

Fáilte Ireland has launched four new Regional Tourism Development Strategies which aim to provide a framework for the development of sustainable tourism across Ireland. The Strategies contain a five-year framework for the sustainable development of Fáilte Ireland’s regional brands – Ireland’s Ancient East, Wild Atlantic Way, Ireland’s Hidden Heartlands and Dublin. Currently, there are 120 outdoor enhancement projects and 27 large scale attractions in development that are set to come on stream over the next five years. The Regional Tourism Development Strategies will be activated across every region through a series of local area action plans, referred to as Destination and Experience Development Plans (DEDPs).

Speaking at the launch, Paul Kelly, CEO of Fáilte Ireland said: “Our Regional Tourism Development Strategies have been devised with the support and input of all key stakeholders across the regions and this was a critical stage in the process. This alignment provides the blueprint for the development of sustainable tourism as it is crucial that we continue to innovate, improve and enhance our tourism offering, for domestic and international visitors. These strategies will ensure the primary focus is on sustainability, so the socio-economic benefits of tourism are seen and felt in communities and businesses across the country.”

monthly round-up...

WESTIN DUBLIN TO BECOME THE COLLEGE GREEN HOTEL, AUTOGRAPH COLLECTION

The Westin Dublin is set to join Autograph Collection Hotels later this year as The College Green Hotel, Autograph Collection. Joanne Dillon, General Manager, The Westin Dublin, said: “Having initially considered a renaming to The Westmoreland Hotel, we took on board the feedback from patrons and others, which alongside reflection on our environment and patron experience, informed our decision to opt for a new name. We are very excited to adopt The College Green Hotel as our new brand and are grateful to those who shared their views. It feels right for us and for our patrons, both now and for the future. We will continue as The Westin Dublin for the coming months and look forward to becoming The College Green Hotel at the end of the year.”

NOODLEE TO OPEN 15 STORES

Chinese street food restaurant Noodlee has announced a €3 million investment across Cork city and county and the opening of 15 new stores in the coming months. Noodlee offers a broad range of Chinese dishes that have been slightly modified to appeal to Irish and European taste pallets. Each recipe has been developed by Chinese chefs and aims to provide a healthy, affordable alternative to the conventional Chinese takeaway options. The restaurant’s concept was developed by owner Song Ye, who’s also behind Fudi. “Noodlee in Chinese culture means Chinese street food and that’s exactly what we are pioneering in all of our Cork restaurants. We believe this is the future for Asian and Chinese cuisine – both in Ireland and internationally.” Due to staff shortages and a lack of availability of chefs familiar with cooking Chinese dishes, Song says it was difficult to find staff to make their dishes. By hiring staff with no experience and investing time to train them in the Noodlee way, he says he's supporting the local economy in Cork.

KARI OPENS IN D8

A sister restaurant of Konkan on Clanbrassil Street and Dundrum, Kari is bringing a new Indian flavour to Inchicore in Dublin 8. Headed up by husband-and-wife team Bala Nayak and Nidhi Joshi, Kari takes its name from Bala’s home in the southern part of India where Kari is what locals call all curries – it means ‘curry’ in the Tamil language.

“Authentic Indian cooking means something different to everyone, as much depends on how you were taught to make certain dishes and what part of India it originated from, so we are cautious about using that word to describe our style of food. For example in the Goan region, the dishes often use coconut as a key ingredient whereas in colder climates of north India, the food would use yoghurt, butter and cream and would traditionally be richer. We have tried to bring out the best of various Indian regions and still stay true to our origins. We have brought memories into our menu in Kari, something we had wanted to do in Konkan but Konkan has developed its own style. With Kari, we were brave in terms of introducing dishes that may not immediately be recognisable, for example, the Ghassi which is a traditional preparation from my own part of India. It is now one of our most popular dishes.”

Pictured is Noodlee owner Song Ye with Operations Manager Sunny Islam

APPOINTMENT

Ashford Castle has announced the appointment of Regina O’Donoghue as the property’s new Director of Marketing and Revenue and Shane Brett as Director of Sales. Regina joined Ashford 18 years ago as group coordinator. A lifelong hotel industry professional, she was promoted to the position of sales office manager in 2017, with a remit that extended to the Castle’s sales and marketing functions. As Director of Marketing and Revenue, Regina will be responsible for safeguarding and promoting the Ashford estate and overseeing revenue generation for both Ashford Castle and sister hotel, The Lodge at Ashford Castle. A graduate of law from the University of Galway, Shane Brett joined Ashford Castle in 2015. Prior to joining the Castle’s sales team, Shane was guest services manager. In his new Director of Sales role, he will be responsible for managing and overseeing the sales operation with responsibility for planning, implementing and evaluating sales strategies.

APPOINTMENT

STORYTELLING AT FOOD ON THE EDGE

‘Storytelling’ is the theme for this year’s Food On The Edge, now in its eighth year. “Storytelling is a social and cultural act whereby people or a nation talk to themselves about themselves. Stories preserve traditions and teach us about past generations. Food must have a story – though that doesn’t mean that the story has to replace the taste. The Irish people are historically masters when it comes to storytelling. Growing up, I didn’t particularly feel that we had a food story. We seemed to have stories about everything except food. We were giants of telling stories while drinking a feast of pints, but never a feast of food! Of course, this has changed, but we still have a way to go to cement the possibilities of the Irish food story into our cultural nexus. Perhaps we had fewer food stories because we couldn't materialise them in light of the Famine.”

This year’s speaker line-up includes Elena Reygadas, recently named World’s Best Female Chef by The World's 50 Best Restaurant 2023 Awards; Fatmata Binta who describes herself as a modern nomadic chef; Andoni Luis Aduriz, recently awarded Icon Award 2023 by The World's 50 Best Restaurant 2023 Awards; Jordan Bailey and Majken Bech-Bailey and Shauna and Mark Froydenlund, both couples who are forging new paths. Early Bird tickets (www.foodontheedge.ie) are on sale now for €275, which includes two-day access to all speaker talks, lunches, evening entertainment and a ticket to the wrap party.

The Limerick Strand Hotel has announced the appointment of Darren Wrenn as its new Food & Beverage Manager. An Offaly native, Darren brings a wealth of experience, having most recently been Food & Beverage Manager at Kinnitty Castle. During his time there, the Sli Dala Restaurant won ‘Best Hotel Restaurant’ at the regional RAI Awards. Previously Darren held the position of Operations Manager at Racket Hall Country House Hotel where he managed to upgrade the hotel from a 3-star to 4-star Failte Ireland Rating.

Pictured is Andy McFadden, Olivia Collins and JP McMahon at the launch of FOTE 2023

Two programmes in Developing Leaders for Hospitality and Tourism are available through Education and Training Boards locally to ensure workers can upskill in their current role, but also take on new work areas to progress in their career.

Skill to Advance provides upskilling and reskilling opportunities, anticipating and responding to skill needs. It particularly targets those facing changes in their work due to technology advances, changing work practices and market diversification.

A key feature of Skills to Advance is its focus on sectors experiencing disruption or those with emerging opportunities. An example of this is Developing Leaders for Hospitality and Tourism. Driven by the critical challenges now facing the industry and to boost the retention and career progression of key talent, two new training programmes have been developed by SOLAS and the ETBs in collaboration with the Irish Hotels Federation, Failte Ireland and Regional Skills Fora.

These highly subsidised, accredited programmes are aimed at hotel employees who are currently performing a team leader or frontline management role or are new to a supervisory role. They aim to equip employees in the sector with enhanced skills to lead and manage their teams effectively. Benefits for employers include customised training to equip staff to lead teams effectively, increase staff motivation and retention and customised content to address skills gaps. Benefits for employees include enhancing skillsets, leading teams effectively, managing and motivating teams, developing digital skills and optimising career prospects. These programmes will be delivered in a flexible manner to suit both the business and the employee both online with tutor support and when feasible, a blend of online and in-person training is available.

For more information, contact your local Education and Training Board or visit www.skillstoadvance.ie

Ballymaloe This Life

Eight weeks on and welly deep into Ballymaloe’s 12 week course. This week it’s hard to imagine that on our first morning here, there was crunchy frost on the ground and any growth outside of the greenhouses barely peaked its nose out of the soil. The speed of growth of all plant life has left me with peculiar dream sequences straight out of Day of the Triffids.. but a little more colourful and benign!

We’ve all consumed so much fresh produce, harvested from the gardens every day, that I was sure I had developed a mild green tinge to my skin, a la Jolly Green Giant. We continue to deepen our knowledge and take on and master more complex techniques, while the hen feed contains less hidden remnants of kitchen disasters. The menu for the pop-up restaurant night has been finalised and there is complete confidence that the students can pull off dishes with a level of complexity that before now, most of us would never have believed possible.

A new addition to the course this year was ‘Meet The Producers’ day. This, to my surprise, has been the absolute highlight of my time here. Various producers from this end of the country were invited to talk about their product and their journey. Sally Barnes from Woodcock Smokery had us all hanging on her every word, such was her passion, depth of knowledge and not to mention hilarious stories from her 40 years of mastering her craft of smoking every kind of fish available in these waters. The image of her straddling a tuna back in the day, knife in hand, will stay with me forever and her weeklong masterclass is now on my must-do list. Rod and Julie Calder of Highbank Orchards brought along 15 products from their organic farm. There seems to be no end to their innovation – vinegars, wines, ciders, apple spirits… the

list goes on. Toby from Toonsbridge in Macroom made mozzarella in front of our eyes and talked us through his journey, from selling olives to acquiring buffalo. Eunice Power of the award-winning ANDCHIPS gave us fantastic insight into all aspects of entrepreneurship and catering, but particularly the importance of provenance for bringing your product to a level above all others. These were just some of the producers on the day, but all of their passion and stories about perfecting their product and perseverance through massive adversity can do nothing but inspire and command massive respect. Needless to say, my pantry will look very different on my return from Ballymaloe.

Four weeks to go. My brain is full to bursting, but the exhaustion has been replaced with a tingle of excitement of what’s next to come.

“We continue to deepen our knowledge and take on and master more complex techniques, while the hen feed contains less hidden remnants of kitchen disasters”

A ‘Meet the Producers’ day at Ballymaloe has taught Food Consultant Sue Campbell the importance of provenance

Kickstart The Climate Action Journey In Your Business

Climate Action Guides for Tourism Businesses.

Fáilte Ireland has developed a suite of practical climate action guides tailored for the tourism sector to enable businesses to make more practical operational changes to reduce their carbon footprint.

Find out more at failteireland.ie

Talking to

Stephan Ernest

As Ireland’s first Travelodge PLUS kicks off its summer season, GM Stephan Ernest describes what sets the Dublin city centre hotel apart

Theatre makes the hotel a great base when going to a show or concert in these venues. Being only an eight to 10 minute walk from the Convention Centre, we’re delighted with the level of interest and forward conference block bookings secured through 2023 and into 2024 from this sector. Up until our arrival, that was largely limited to 4 star accommodation providers within the walking distance catchment area.

WHAT SETS THE SUPERROOMS AT TRAVELODGE PLUS APART FROM YOUR OTHER ROOMS?

HOW ARE BOOKINGS LOOKING THIS SUMMER?

Market intelligence reports from STR and OTA insights suggest the city is currently running at around 55% to 60% occupancy for July and August. I’m happy to say that we are ahead of the trend, with about 80% occupancy on the books for the summer. That’s largely thanks to a lot of work that took place last year and earlier this year to secure international leisure groups and tours.

ARE YOU SEEING A MIX OF DOMESTIC AND INTERNATIONAL BUSINESS?

Demand from the transient international leisure market has been strong, especially from the UK market where there’s a high level of familiarity and recognition of the Travelodge brand. We’ve also seen a lot of interest and demand from the domestic market, especially from event and concert goers. Our city centre location and proximity to the 3Arena and the Bord Gáis Energy

As well as being a larger room with extra guest amenities, the addition of a sofa bed means the room can accommodate up to three people. All SuperRooms are located on the upper three floors of the building so they’ve got great, panoramic views. We also have a great family room in this category, with two double king-sized beds and bedroom lobby with additional luggage storage, which gives a great amount of extra space. All rooms feature a contemporary décor, black out curtains, signature king size Travelodge Dreamer beds for a great night’s rest and bedside USB charging points.

HOW DOES TRAVELODGE PLUS DIFFER FROM OTHER CITY CENTRE HOTELS?

Travelodge has over 600 hotels and 48,000 bedrooms across the UK and Ireland and

so has a very large customer base who require good value hotels in key locations. The Travelodge hotels located in the larger city centres such as London, Manchester and now Dublin, typically appeal to the short stay city breaks market (domestic and international). With almost 400 bedrooms under one roof our size, scale and price

point make us a very attractive offering for larger groups attending conventions in the CCD, as well as local corporates looking for value without compromising on quality or comfort. We’re also the largest hotel in the budget/midscale hotel market in Ireland. In addition to our size and scale, we also have a casual ground floor food and beverage

offering at Mossco bar kitchen terrace, which has proved a great success with our guests. It includes a heated outdoor terrace with a beautiful mural depicting a 19th century diver by Shane Sutton.

HAS IT BEEN DIFFICULT TO FIND STAFF?

While recruitment is an industry wide issue at the moment, we were lucky to have secured a very experienced senior team, many of whom had a strong Tifco connection, through previous roles held in the company. This provided a very solid base to build the team up from. Competitive terms and conditions, a strong focus on training and a team welfare programme has stood to us.

WHERE DID YOU START YOUR CAREER?

I started my hospitality career in Dublin after finishing up studies in International Hospitality Management in 2007. I joined The Crowne Plaza Hotel Dublin Northwood shortly afterwards with Tifco Hotel Group, taking on various roles over a 10 year period. In 2019, I took my first role as General Manager at The Hendrick in Smithfield Dublin. My current role as GM at Travelodge PLUS started in late 2021.

WHAT ARE YOUR AMBITIONS IN YOUR CURRENT ROLE?

Since opening our doors in April, I’m delighted to be able to say that we’ve had an incredible start. The team and I are looking to build on this further by providing all our future guests and clients a product and service that ensures excellent value and an enjoyable stay. Just as in any of our other Tifco and Travelodge hotels, the goal is to create an excellent place to work for our hotel team, offering them every opportunity to grow and reach their own professional goals.

“With almost 400 bedrooms under one roof our size, scale and price point make us a very attractive offering for larger groups attending conventions in the CCD, as well as local corporates looking for value without compromising on quality or comfort”

INGREDIENTS

Kari’s Crab & Prawn Cakes are going down a storm with customers, writes BALA NAYAK

One of my favourite ingredients to cook with is coconut. Up until recently it was hard to get, but now it can be bought in fresh and frozen form in a lot of Asian supermarkets. Coconut is a very popular ingredient in Southern India and is used in a variety of forms and dishes, from dips and curries to pancakes and desserts. Since childhood, I have seen coconut used in food at my house on a daily basis. For fresh coconut, you need to be skilled in breaking open and scraping out the coconut meat, but frozen grated coconut is a great substitute. One of our most popular starters in Kari is the Crab & Prawn Cakes, which we serve with a Cabbage & Coconut Salad.

Crab & Prawn Cakes

Ingredients

• 1 cup prawns, cooked

• ½ cup cooked crab meat

• ½ cup grated coconut

• ½ inch piece of ginger, roughly chopped

• 3 cloves garlic

• 2-4 green chillies

• 1 tsp cumin seeds

• ½ tsp turmeric

• 1 large egg

• ½ cup breadcrumbs or boiled mashed potato

• Salt to taste

• Oil to pan fry

Method

Roughly chop the prawns. Blitz in a food processor along with the ginger, garlic, green chillies and cumin.

Transfer to a bowl. Add in the rest of the ingredients and mix well. Shape into small cakes and rest in the fridge for 15-30 minutes. Pan fry on a medium heat for 3-4 minutes on each side until golden brown.

Serve with a dip of your choice.

Bala Nayak is joint owner and chef at Kari

Pinergy has announced the launch of a €30 million fund to accelerate the delivery of solar energy to businesses across the country.

‘Funded Solar’ is a new service for commercial energy users that will enable them to access lower-cost renewable energy as they get ready for the energy transition.

As part of this new service, Pinergy will design, install and maintain the solar PV installation with no capital outlay for the business. The client will agree a Power Purchase Agreement (PPA) with Pinergy to buy electricity generated by the solar panels, which will be lower cost than prevailing prices from the grid. When the €30 million fund is fully taken up, the renewable energy generated would meet the equivalent needs of 7,000 typical homes, reducing demand on the grid.

Hotel and hospitality businesses can now experience the benefits of a solar PV installation without the upfront capital cost, whilst ensuring the business can immediately benefit from the generation and use of renewable energy. Those who take part will see their operating expenses and cashflow improve as they will require less electricity from the grid, resulting in reduced energy prices and increased energy security for the next 25 years.

This new funded solar service will enable

Simple SOLAR SOLUTIONS

businesses of all sizes with good roof space to utilise renewable energy to reduce their carbon footprint and move towards a more sustainable business model. It is ideally suited to commercial energy users across a range of sectors including hotels, hospitality, retail, leisure and industrial sectors who have seen their grid energy costs increase in recent years.

Speaking at the launch of the new €30

million solar energy fund for businesses, Pinergy CEO, Enda Gunnell, said: “Many businesses have been faced with rising operating costs due to volatile energy markets over the last few years. We recognised that there is a need to provide a simple solar solution that maintains security of supply while reducing costs to businesses across the country, while also enabling them to play their part in a sustainable energy future.”

He added: “The Pinergy Solar Fund is our solution to meet the needs of many businesses who are not ready to make the upfront capital investment that solar projects traditionally require. We are delighted to be able to bring this new service to the market.”

Pinergy has launched a €30 million solar energy fund for the hotel and hospitality sector

“The Pinergy Solar Fund is our solution to meet the needs of many businesses who are not ready to make the upfront capital investment that solar projects traditionally require.”

Esme Murphy, corporate account manager at Pinergy, photographed at the launch of Pinergy’s new €30 million Solar Energy Fund for commercial energy users. The Fund is designed to support and accelerate the delivery of solar energy to businesses across the country with no capital outlay required from the business.

Picture by Shane O’Neill, Coalesce

Focus on… Clare O’Leary

Executive Head Chef Clare O’Leary on what makes her happy at Lough Rynn Castle Estate & Gardens

WHERE DOES YOUR INTEREST IN FOOD COME FROM?

I worked in a bakery from a young age when I was on my school holidays. It opened my eyes to a whole new working environment and from there, my passion for food just grew.

WHERE DID YOUR CAREER BEGIN?

I worked in England for 10 years with the Marriot Group followed by the De Vere Grand Harbour. I enjoyed my time in the UK and had the opportunity to work with some great chefs along the way. When I came home to Ireland in 2010, I started working in Lough Rynn Castle Estate & Gardens and here is where my heart has been ever since.

WHO HAS INSPIRED YOU IN YOUR CAREER?

A chef I worked with in De Vere was my mentor and I looked up to him. He was an amazing chef and I learned a great deal from him.

WHAT’S YOUR FOOD STYLE?

Classic – French-Irish with a twist.

WHAT DO YOU ENJOY ABOUT WORKING AT LOUGH RYNN CASTLE ESTATE & GARDENS?

Making guests happy with the food we serve and hearing the feedback from our guests makes my day, genuinely. The team I have in the kitchen also work extremely hard to strive for perfection. I’m so proud of them and delighted to lead them.

HOW IMPORTANT IS SUSTAINABILITY IN YOUR KITCHEN?

As a business, sustainability is very important to us. All our food waste goes into our walled gardens to make compost. We grow an array of fruits and vegetables in our gardens, all of which we use in The Sandstone Restaurant (our fine dining restaurant), in our afternoon tea dishes and accompaniments, in our breakfast jams and fruits and also in our casual drawing rooms menus. We also keep on top of maintaining our recyclables and choose sustainable options wherever possible.

WHAT’S YOUR FAVOURITE DISH ON THE MENU RIGHT NOW?

My favourite dish is the butter-poached chicken – sounds simple and it is but it’s cooked to perfection, using top class ingredients and local produce.

IS IT DIFFICULT TO SOURCE CERTAIN PRODUCTS/INGREDIENTS AT THE MOMENT?

The challenge I’d say most chefs are facing at the moment is the difficulty around pricing and

product availability. It’s a massive concern and quite often, you’re unable to source various items on a day-to-day basis at a reasonable cost. This all has a knock-on effect and has made me more aware when creating menus and pricing best options for our guests.

WHAT DO YOU ATTRIBUTE YOUR SUCCESS TO?

That’s simple – hard work, determination and having a great team around me!

WHAT DO YOU LOVE ABOUT YOUR JOB?

The team, being creative, meeting guests and a new-found love of gardening!

“When I came home to Ireland in 2010, I started working in Lough Rynn Castle Estate & Gardens and here is where my heart has been ever since”

Cart Drinks

The latest releases, news and all things drinks-related

SOUL OF MADRID

Molson Coors’ lager Madrí Excepcional is back on our screens with the return of its ‘Door Roja’ ad. Sophie Mitchell, Senior Brand Manager at Madrí Excepcional, said: “We are excited to bring the Soul of Madrid to Ireland, keeping Madrí Excepcional front of mind and creating even more excitement around it, helping our customers to drive sales in their outlets.” https://madriexcepcional.com

100% MALT MASTERPIECE

Powerscourt Distillery has announced its latest release, the distillery’s first Fercullen Single Malt in 100 years. The whiskey’s complex flavour profile boasts a nose filled with toffee, baking spices, vanilla, dessert apples, pears, soft leather, cinnamon, nutmeg and baked buttered pastry crusts. A warming finish is complemented by oak spices, soft leather, honeyed almonds and stewed fruits. www.powerscourtdistillery.com

ENJOY SUMMER NATURALLY

This summer, the Belvedere Summer Experience at HYDE is serving up specially created cocktails designed to showcase the Belvedere Organic Infusions range. The Belvedere ‘Enjoy Summer Naturally’ menu also includes a choice of six canape plates that range from mini Thai vegetable spring rolls and confit pork belly with ginger and sesame, to baked Wicklow brie and berry tartlet. www.hydebargalway.ie

COCKTAILS AT LEMUEL’S

Conrad Dublin has launched a new cocktail menu at its resident bar Lemuel’s, celebrating the city and hotel’s past, present and future. Cocktails include Reflecting on the Past, Strawberry Beds, Back to the Future and Le-Mule, a take on the Moscow Mule created with Black Tears Spiced Rum, Diplomatico Reserva Rum, Antica formula, angostura bitters and topped with Fever Tree Ginger Ale. www.hilton.com

The mark that will help you hire

Tourism businesses’ new mark of employer excellence

The Employer Excellence Programme, an initiative by Fáilte Ireland, supports businesses by helping them to create better workplaces for their employees. Driven by the employees voice, the programme recognises employers who consistently make tourism an exciting and rewarding place to work. Be part of the Employer Excellence Programme. Attract and retain top talent and shine the spotlight on your business.

Find out more at failteireland.ie/employerexcellence

Defiant

Defiant Irish Spirits, a trade alliance of six independent premium Irish drinks brands, launched at Dublin’s Bloom Festival. The brands are working together to create a team that can collectively market, sell and communicate their products to national and international hospitality and retail sectors. This is being achieved through brand ambassadors that represent all six companies and share the one social media channel, with content solely produced for the trade and bartender community.

BLOOD MONKEY

Blood Monkey Irish Gin is based on the original 17th century Genever recipe. It’s been designed as a sipping gin, one of only a few gins that can be drunk neat as well as in a traditional gin & tonic and whiskey cocktails.

COOLE SWAN

Coole Swan was born to reinvent Irish cream for a modern world. It’s an unruly recreation of a classic Irish product, a perfect blend of whiskey, chocolate and cream. ‘Wine Enthusiast’ scored it 96/100 and described it as “the pinnacle of quality.”

FOXES BOW

With a distinct lack of respect for rules and an impatience with the status quo, Foxes Bow is a whiskey for everyone, but it won’t be for everyone. Foxes Bow was keen to explore the impact of rye on Irish whiskey, so they added a rye cask finish to their first release.

ISTIL 38 CRAFT IRISH VODKA

istil 38’s crisp clean aromas set it apart from the crowd. It’s the product of a carefully refined distillation process, designed to create a rounded full flavoured Irish vodka.

The result? istil 38 tastes just as stunning over ice as it does with a splash of mixer.

MAD MARCH HARE POITÍN

For centuries, poitín was an illicit spirit but was made legal again in 1997 and can now be found on back bars all across Ireland instead of under the counter. Today, Mad March Hare is proud to be leading the revolution as the world’s number 1 poitín brand.

TWO SHORES

A sustainably sourced golden rum, Two Shores is distilled using only pure sugar cane in the heart of Central America and finished for a minimum of six months on the west coast of Ireland.

Defiant Irish Spirits officially launched at Bord Bia’s Bloom Festival in the Phoenix Park, where each brand showcased a signature serve and cocktail. Alice Carroll of Foxes Bow said: “By taking a unified approach, not only can we pool resources but we can reduce our operational costs by sharing the ambassadors or by sharing stands at bar shows and promotional events. We are also trying to make the trade buyers’ lives easier. Instead of six individual brands looking for time to discuss their products with bars or off-licences, we have all the main spirits categories represented in our portfolio and by working with us, the bars are showing they support local Irish brands.”

Shane Davey of istil 38 said: “With istil 38, our social media pages have to be geared towards the public to best deliver our messaging around our core values and at home serves. But we’ve seen the need to create content that specifically speaks to our cocktail-making craft bartenders. The Defiant Irish Spirits Instagram page allows us to do just that. We can share videos and photos that are tailor-made to inspire and educate bartenders about our six exemplary spirits and how they can be best enjoyed.”

An alliance of premium Irish drinks brands, Defiant Irish Spirits has hit the market

John D’Alton, Sales Ambassador for Defiant Irish Spirits and Ashley McGregor, Foxes Bow Marketing Manager

Defiant Irish Spirits is comprised of:

With technologies from AK Techotel, hotels and hospitality businesses can stay a step ahead of the competition

DIGITAL futureThe is

TODAY’S

ongoing digital transformation is reshaping the way hotels operate, how they are interacting with guests and how they’re delivering services. Visitors’ expectations are evolving. Modern travellers have come to expect seamless, digital experiences in all aspects of their lives, including their hotel stays. They desire convenience, personalisation and the ability to engage with hotels through digital channels.

TIME IS MONEY

Digital technologies streamline hotel operations by automating manual tasks, optimising resource allocation and improving workflow management. Property management systems (PMS), revenue management systems and other digital tools help hotels operate more efficiently, saving time and reducing costs. An embedded AI application like Mona, developed by AK Techotel, can help streamline operations such as handling guest requests, managing reservations and providing real-time updates to staff members.

KNOWLEDGE IS POWER

FAST PACE DEVELOPMENT

Digitalisation can provide hotels with opportunities for direct and personalised hotel experience throughout the entire guest journey. From prebooking to post-stay, hotels can leverage digital platforms to communicate with guests, provide tailored recommendations, build relationships and gather feedback. This increased engagement helps build guest loyalty and drives repeat bookings. The hospitality sector in general need to meet these expectations and adopt digital technologies to stay competitive. Rapid advancements in technology, such as artificial intelligence (AI), the Internet of Things (IoT), cloud computing and data analytics, are enabling hotels to leverage digital solutions in innovative ways. For instance, Ballyroe Heights in Tralee has opted to fully integrate their channel manager with Picasso Digital PMS, while Russell Court Hotel and Venue in Dublin have introduced self-check in kiosk to provide a 24 hours automated reception. UCC has opted to have Mona as its Digital Assistant to handle an array of services and tasks which would otherwise be repetitive and time consuming, as well as open to human error.

SAVING THE WORLD

The digitalisation of hotels generates vast amounts of data, which when properly analysed, can provide valuable insights into guest preferences, market trends and operational performance. Data analysis enables hotels to make data-driven decisions, optimise pricing strategies, personalise marketing efforts and improve overall business performance.

As climate concerns ramp up, digitalisation can play a greater and unique role in supporting organisations as they move towards climate friendly business operations. Digital solutions can also contribute to sustainability efforts in the hotel industry and going digital can be an important part of the brand identity of the modern hotel. By reducing paper usage through digital check-ins, invoices and communication, hotels can reduce their environmental footprint. Additionally, smart energy management systems and IoT-enabled devices help optimise energy consumption, leading to improved resource efficiency.

“As climate concerns ramp up, digitalisation can play a greater and unique role in supporting organisations as they move towards climate friendly business operations”

ONE SYSTEM – ENDLESS INTEGRATIONS

The integration and connectivity of various systems and platforms is the future of the hotel industry. Seamless integration between PMS, guest-facing apps, booking channels and other hotel systems allows for a cohesive guest experience. This integration enhances operational efficiency, data accuracy and the ability to deliver personalised services. Constant improvements to Picasso Digital around digital automation have allowed the platform to evolve and integrate all the functionalities required for any hotel. The benefits are undisputed, such as easy access, integration to mobile devices, greater support to operators, reduction of the human error factors, reduction on staff expenses, one access to multiple functions, just to mention a few. As an all-in-one system, Picasso Digital provides everything within the PMS such as POS system, an online booking engine, a channel manager, marketing tool, online shopper, online guest book, accommodation & maintenance management, all working together as one system. This allows for one training system; one staff log in and one set of accounts. Staff training costs are a fraction of having to install multiple systems and the access via just one system can save precious time and efforts.

THE FUTURE

In conclusion, the future of the hotel industry is undoubtedly digital and hotels must adopt a digitally minded POS to keep up with the competition as well as guest expectations. By embracing digital technologies, hotels can improve guest experiences, enhance operational efficiency, gather insights and stay competitive in an increasingly digital world.

AK Techotel is able to adapt Picasso Digital to every individual client with different work processes and wishes. As developers, Techotel listens to the needs of the customer which gives the customer the opportunity to shape future features in our software. The AK Techotel developers operate a “Wishlist” that builds the Picasso Digital of the future from the needs of the users. A customer request, even a simple report, can become the latest feature in Picasso Digital. With over 1200 installations completed to date, AK Techotel knows what the industry requires.

To find out more about AK Techotel, Picasso Digital and the brand-new Mona digital assistant platform, visit www.techotel.ie

PICASSO DIGITAL

Picasso Digital is easy to learn, intuitive and hugely powerful, all in a cloud-based solution meaning it’s accessible from anywhere with an internet connection. As part of their services, AK Techotel is at hand to help properties move and integrate Picasso Digital with third party software, because changing a hotel system doesn’t have to be a difficult process.

Also, the Domino module allows multiple properties to be managed and monitored by different stakeholders and from different locations, the staff training costs are a fraction of having to install multiple systems and the access via only one system can save precious time and efforts.

AK Techotel offers 24/7 helpline support which can solve any problem swiftly, providing a competitive advantage to businesses that need to be always ready for customers’ needs and demand.

“AK Techotel is able to adapt Picasso Digital to every individual client with different work processes and wishes”

Dublin

NARRATIVEChanging the

Back in May, a two-day symposium was held in TU Dublin that aimed to explore, identify and record the existing practices, policies and strategies that lead to the creation of a positive or negative work environment in hospitality, as well as the impact on workers within the industry. Organisers also hoped that the event would result in an action plan that would contribute to the reshaping of the Fair Work Agenda in the global hospitality industry.

A joint initiative of Dr Máirtín Mac Con Iomaire and Dr Ralf Burbach (TUD), Dr Deirdre Curran (University of Galway) and Dr Charalampos (Babis) Giousmpasoglou (Bournemouth University), day one began with an icebreaker where attendees discussed their best and worst hospitality experience. This proved a lively discussion that identified many of the themes that would be developed over the two day event.

TALKING ABOUT THEIR PERSONAL EXPERIENCES, DELEGATES SPOKE ABOUT:

• Stress

• WLB

• The joy of people

• Skill development

• Happy memories

• Love of craft

• Abuse of power

• Labour shortages

• Feeling unsupported & undervalued

• Covid challenges

• Teamwork

• Support from colleagues

• Harassment/assault

• Customer bad behaviour

• Joy of satisfied customers

• Excellent service

• Happy staff

• Care/passion for work

• Burnout

• Commitment

• Resistance to change

L to R: Dr Ralf Burbach, TU Dublin; Dr Deirdre Curran, University of Galway; Dr Máirtín MacConIomaire, TU Dublin; and Dr Charalampos (Babis) Giousmpasoglou, Bournemouth University

Redefining the fair work agenda in hospitality was the focus of a recent symposium at TU

SESSION 1

Babis presented on his experience of moving between the two worlds of working in hospitality and researching/teaching in academia. Interactive aspects were built in to get feedback from the audience on what it takes to be a good manager in hospitality and what are the strength of hospitality work.

SESSION 2

Deirdre presented emerging findings of comparative research conducted by the Global Hospitality Research Alliance (GHRA) and how the Alliance operates. Using a fair work framework, she presented details of research conducted in Ireland, Scotland, Norway, Australia and New Zealand. The voice of hospitality workers in these five countries was highlighted in the findings.

SESSION 3

Ralf gave an overview of the various national and international platforms for showcasing the work of the GHRA including CHRIE and the Irish Academy of Management IAM (hospitality symposium planned in Galway for 23-23 August).

SESSION 4

Fernanda presented her research on the experience of migrant workers in hospitality. The researchers interviewed a small sample of migrant workers working in hospitality on the TUD campus.

SESSION 5

Anke started Day 2 with a presentation on the use of relevant film clips to support culinary and hospitality education. Using audience interaction, she drew out some core concepts from contemporary film examples.

SESSION 6

Mary presented on her PhD research on gender inequality in the chef profession. Evidence was presented showing that women leave the industry or gravitate towards lower-level positions and 9-5 industrial kitchens in order to manage caring responsibilities. While there are notable exceptions, this is an issue that disproportionately impacts women. There was discussion about the gendered perception of the chef role and of pastry chefs. The absence of pay transparency is also an issue that needs to be addressed.

SESSION 7

Máirtín gave an oversight of culinary and hospitality education in Ireland, arguing that education is the key to culture and behaviour change. TU Dublin has a long tradition of providing flexible micro-credential training for practitioners. Many of their students have started with a 5ECTS module and progressed to PhD level.

WHAT NEXT?

At the end of Day 2, delegates and contributors sat around a large table and brainstormed actions for progressing the issues. We were determined that this workshop was a beginning, rather than an end. The success of the event was largely down to the audience who embraced the opportunity to engage, learn and share experiences. As either practitioners or educators of culinary and hospitality, insights in the room were incredibly powerful.

CHALLENGES

• External perception of the industry

• Inward looking and oldfashioned

• Capitalism effect

• Lack of skills

• Mindset of owner

• Lack of expectation clarity

• Toxic positivity

• Poor leadership at industry level

• Lack of pride

• Staff shortages

• Negative publicity

• Staff retention

• Culture

• Long hours

• Customer expectations re value for money

• Greed

• Increased costs including rent and insurance

• WLB

• Bad bosses

• Short-term focus

• Leadership at national/ industry/local levels

• Collective blind-eye

• Lack of planning

• Cheerleading mediocrity

• Language schools as a front for cheap labour

• Generational differences

• Employees market

• Visa conditions exploitation

• Emerging from Covid

• Labour import hoax –workers cannot live on earnings

• Gender issues

• Lack of career guidance –in fact discouragement by teachers and parents

• Practical elements of learning being cut to save costs

GUEST CONTRIBUTORS

Dr Mary Farrell

Dr Fernanda Rabelo

Anke Klitzing [doctoral student]

more than ever, the hospitality industry needs to focus on their people with the same passion as they do their guests. This is a big and bold statement, but if we don’t have great people, we cannot offer a great experience. It’s proven that a great employee experience drives an even better customer experience, which is reflected in the measurable impact on your business. Therefore, it’s not only the right thing to do, but it makes business sense – it’s a no brainer. The hospitality industry is struggling to attract and retain talent and so we need to take the time to really look at how we can build brands that people not only want to join, but where they want to stay.

We are seeing the proof across multiple entities. If you look at the 2021 survey by Glassdoor, it found that 50% of people wouldn’t work for a company with a poor employer reputation, while 92% would consider changing jobs to work for a company with an excellent corporate reputation.

So, what do you need to do? Taking steps to identify and solidify your employer brand will help your organisation at every stage of sourcing, recruiting and retaining talent. It will also provide a consistent and motivating voice across your internal and external communications.

Here are three practical steps to bring your employer brand to life but first, let’s define what employer branding is. It is everything a company is doing – whether intentionally or not – to promote its unique identity as an employer among current and potential employees. It incorporates your people value proposition, your culture, your benefits, defined career paths – it’s what makes your company the company of choice for employees. The aim is to ensure that wherever your business is talked about, the same vocabulary, stories and examples will be used and the same victories celebrated, making your employer brand consistent and easy to remember.

BRAND BUILD

The right branding and recruitment marketing can help the hospitality industry fill vacant positions, writes Gillian Horan your

STEP ONE:

Articulate your people value proposition (PVP)

Figure out why a potential employee should choose to work with your hotel/restaurant over that of another. Include your current employees in developing what truly matters by asking for their input from the outset, bringing them along on the journey and involving them in creating your employer brand.

STEP TWO:

Communicate internally first

Once you have defined your PVP, you need to communicate this internally. Ensure you keep communication lines open at all times and that you have their buy-in for the roll out. Remember employer branding is not just about attraction – it’s critical to focus on retention first. Your employees are your brand ambassadors who will recommend their employer to future employees. Think about how you bring your brand values alive in meetings, social outings, internal newsletters and annual award ceremonies. I would also highly advise equipping the hands of employees and providing them with the tools they need to bring your employer brand to life.

STEP THREE:

Communicate externally

You need to choose the best communication channels to reach your target audience. There are many options available, such as your company website, social media platforms, online forums, blogs, podcasts, videos, webinars, newsletters, events and referrals. Another challenge of external communication is creating and managing content. You need to produce high-quality, relevant and engaging content that showcases your PVP and employer brand. To do this effectively, you should use the right tools to help you plan, create, edit, publish and track your content.

Trends right now in the hospitality industry

• Healthcare

• Better facilities

• Accommodation

• Maternity leave

• Paternity leave

• Flexible working

HOTELS GETTING BRANDING RIGHT

The Hotel Europe in Killarney has committed €12 million towards their staff lodges, with €4.5 million of this already invested in existing facilities. Cork’s Trigon Hotel Group has introduced paid leave for staff seeking fertility treatment.

The Pudding’s client, Carton House, has an incredible focus on employee engagement and wellbeing. Carton House believes in crossdepartmental unity and executes this through a unique employer brand strategy that’s supported by a considered cultural calendar, educational opportunities and staff rewards.

Midlands Park Hotel, also a client of The Pudding, was awarded the Best Medium Workplace and Storytelling Award at the 2023 Best Workplaces Awards earlier this year. The latter recognises the significance of capturing and communicating the human experience in the workplace, bringing personal stories to life and fostering a positive and supportive workplace culture.

“The aim is to ensure that wherever your business is talked about, the same vocabulary, stories and examples will be used and the same victories celebrated, making your employer brand consistent and easy to remember”

Gillian Horan is a marketing and branding expert and CEO and Founder of integrated branding agency, The Pudding - www.thepudding.co

Carton House Hotel

Midlands Park

SETTING STANDARD the

Earlier this summer, the Armada in Spanish Point announced it had achieved B Corp certification. As Ireland’s first B Corp hotel, the award establishes the Armada as a go-to destination for socially conscious and sustainable travellers. The B Corp standard isn’t, says CEO John Burke, all that well known in Ireland. “Internationally it’s a very well recognised standard but it’s not something that’s very well known at home.

The Armada might be the first hotel in Ireland to achieve B Corp certification, but CEO John Burke isn’t resting on his laurels

B Corp logo on Spanish Point Beach drawn freehand by Waterford artist Sean Corcoran and captured aerially by photographer and videographer Clem Mcinerney

Achieving the certification has been a long process; from attending an information day in Dublin to today took about two years. it’s quite a challenging standard to achieve, particularly for hospitality businesses. We’re an industry used to weathering peaks and troughs and resources often get pulled from one area to prop up another. It’s not easy but ultimately, well worth it.”

B Corp recognises companies that meet high ethical and environmental standards and positively impacting workers, communities, customers and our planet. Companies that want B Corp certification must prove their worth across five categories – environment, community, workers, customers and governance. “We’ve worked hard to improve standards across these categories. We’re very strong in the employee space. Initiatives around wellbeing and inclusivity have been implemented in recent years and we now have policies in place that encourage whistle-blowers and address menopause-related concerns. We’re working hard towards closing the gender pay gap and we support employees with physical or intellectual disabilities.” John says the hotel is closely connected with its West Clare community. Approximately 80% of its 220 employees live within 10km of the hotel and out of that number, 186 work

with the hotel throughout the winter, when many coastal hotels would typically close.

Under the ‘environment’ pillar, efforts at the Armada include plastic-free hotel rooms with refillable glass carafes and compostable coffee pods and a 100% compostable packaging policy. Beach cleans in partnership with Clean Coasts are a regular activity while a collaboration with Coastwatch supports the conservation of an endangered seagrass species, contributing to the long-term sustainability of our coastal environments. “When it comes to environmental, we’ve made great strides but we have more work to do and we’re very aware of that. The next three years is about working to improve our performance in that space. When you achieve B Corp you get a score, so you’re always working to improve that score and do better.”

The Armada’s commitment to supporting local goes beyond its team members. John says that when it comes to suppliers, 61% are within an 80 km radius of the hotel. Seventy-three percent of revenue spent goes to local tradespeople such as food producers, artisans and other small businesses. B Corp certification is also an attractive add-on when it comes to recruitment. “The industry has been working hard to shake off Covid and the negative effects it has had on the industry as a career choice. I think accreditations like these really align with young people who are increasingly making it clear to potential employers that it’s not just about the paycheck at the end of the week or month anymore. In terms of overall values, B Corp is the strongest accreditation out there.”

For John and the team at the Armada, B Corp is just the beginning. “This certification signifies a line in the sand. From this point on, we’ll continue to invest in bettering ourselves on every level to meet B Corp’s standards. The hotel industry is a challenging business and there’s a real lack of options when it comes to deliverig holistic guest experiences that both empower local people and preserve the environment. We hope our efforts within our hotel and community will inspire others to do the same across Ireland.”

“I think accreditations like these really align with young people, who are increasingly making it clear to potential employers that it’s not just about the paycheck at the end of the week or month anymore”

My Most Memorable Meal

Arriving at Belcanto, I remember feeling immediately overcome by a sense of comfort, as if visiting an old friend. The decor is luxurious and incredibly homely at the same time and the service reflects this. It was 5 star treatment with a feeling of familiarity and relaxed pace.

One of the most wonderful parts of being a chef is travelling all around the world and being inspired by the breadth of cuisine as I go. From my roots in Estonia to working in Dublin over the past two decades, my food journey reaches far and wide and it’s always an honour to experience the very best of local cuisine wherever I go. My most memorable meal from my travels takes us to Portugal. As my partner and I were holidaying for our 20th anniversary, we wanted to celebrate with a special dinner and were lucky enough to nab a table at the Michelin star Belcanto in the heart of Lisbon.

Funnily enough, this memorable meal was itself based on memory. Every dish in our 16 course tasting menu was designed by head chef José Avillez to evoke memory through innovative flavour combinations. A standout dish for me was a plate of multi-textural carrots and olives. It may seem simple, but the diverse use of these staple ingredients inspired me and proved that getting familiar with the basics to later elevate them, can make any dish shine. What’s more, the freshness of the locally sourced carrots and olives proved unbeatable. The relaxed atmosphere gave us time to really savour each dish, spending time with the flavours and allowing us to absorb the sense of nostalgia. We had wine pairings too, with standout reds from Argentina and Italy.

The attention to detail and care in presentation throughout were absolutely astounding. José used local handmade crockery that pairs with each of his dishes. The whole experience proved to me that when cooking, remembering and loving the culture that our food is rooted in is imperative. As I create new dishes, I often think back to that meal and how the elevation of local produce told a story more powerful than words could ever describe.

Marek Sulg is Executive Head Chef of The Coburg at Conrad Dublin

“A standout dish for me was a plate of multitextural carrots and olives. It may seem simple, but the diverse use of these staple ingredients inspired me and proved that getting familiar with the basics to later elevate them, can make any dish shine”