Getting to grips with your finance options On the MONEY ALAN FITZMAURICE IS STEPPING OUT OF HIS COMFORT RiseZONE Up LAWLOR’S OF NAAS GETS A MAKEOVER and REFRESHEDRefurbished CHANGE IT UP Eithne Cosgrove on the importance of embracing change
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 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. 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. Your Local Wholesaler For Over 50 Years
REFRESHED
The aim is to implement a four day, 40 hour week. That’s how find and retain The industry is changing and that’s a thing; it’s high time it evolved and moved with the Fitzmaurice, Executive Chef, The Glasshouse Hotel Sligo
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ISSUE 6 2022 | HOTEL CATERING REVIEW 1 IN THIS ISSUE 04Contents28REGULARS Go to hotelandcateringreview.ie for the editiononline DRINKS CART The latest releases, news and all things drinks-related8 INTERVIEW A decision to upskill along with a career move has taken Eithne Cosgrove out of her comfort zone12 FINANCE Financial institutions are providing hospitality businesses with a range of simple, effective solutions2715 INGREDIENTS Sara Althabhaney’s recipe for ka’ak al-Eid brings back memories of her childhood in Yemen10 Getting to grips with your finance options On the MONEY ALAN FITZMAURICE IS STEPPING OUT OF HIS COMFORT RiseZONE Up LAWLOR’S OF NAAS GETS MAKEOVER and REFRESHEDRefurbished CHANGE IT UP Eithne Cosgrove on the importance of embracing change NEWS QUICK CHAT ISSUE 6 2022 WAREWASHING
After an almost six year wait, Lawlor’s of Naas is about to open its brand new
Back in June, Alan Fitzmaurice and commis chef Chelsea Esquivel travelled to Abu Dhabi for the Global Chef Challenge, a competition that brings together finalists from regional qualifiers around the globe. The Irish contingent was well prepared; Alan’s suitcase contained his sous vide wand and a stack of knives, the ingredients were packed in ice and all seemed to be on track. That’s until they arrived at Dublin Airport at 4.30am for a flight at 9.45am, joining a queue on the day the Airport experienced its worst breakdown. They made their flight with only seconds to spare; only 60 people out of the 280 that were booked on the flight made it onto the plane. The cooking element of the competition was easy, says Alan, when compared to the logistics involved in the trip. The team scored the bronze award on the day for their vegan cauliflower starter, halibut main and veal with a beetroot Boxty and chocolate dessert. Each course featured a carefully chosen Irish element. The Global Chef Challenge was, says Alan, a golden opportunity to showcase Irish produce which he believes to be the best in the world. For more on Alan’s Abu Dhabi adventure and his plans for the future, turn to page 21.
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.
Welcome to issue 6 of Hotel & Catering Review 2022 www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview
Editor’s View
2 HOTEL CATERING REVIEW | ISSUE 6 2022 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 UnitAshvillePublishedLennonby:Media,55ParkWest 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.
Also in this issue, we caught up with General Manager Richie Nugent to hear about the new extension that’s about to open at Lawlor’s of Naas. Almost six years in the making, Richie is looking forward to providing guests with a more substantial o ering. On page 12, the newly appointed Director of Sales, Marketing & Revenue at Knock House Hotel talks about upskilling during Covid and why change is scary, but good.
Denise Maguire
DeniseEditor: Maguire ashvillemediagroup.comdenise.maguire@Email:
Innovation, Inspiration & Connection for the Hospitality Industry REGISTER FOR FREE AT WWW.HOSPITALITYEXPO.IE 5,000+visitorsindustry 200+ exhibitors & sponsors 3 conferencestages networkingDedicatedarea demonstrationsInteractive The must attend exhibition for the entire hospitality sector. October 11-12, 2022 | Main Hall Complex, RDS, Dublin 4
4 HOTEL CATERING REVIEW | ISSUE 6 2022 News Your monthly round-up...
LITTLE BOOK, BIG HEART Blasta Books has released its third book, The United Nations of Cookies by Jess Murphy and Eoin Cluskey. Jess Murphy is an official High-Profile Supporter of the UNHCR (the UN Refugee Agency), with whom she works to raise awareness and to advocate for refugees. She has worked with refugees around Ireland as well as immigrants who have made Ireland their home to collect and share the 25 recipes in this book. “I didn’t know it at the time but for me, the idea for this book started when I was standing on a hill just outside of Amman in Jordan, overlooking the Azraq refugee camp. I had just flown out on my first mission for the UNHCR in 2019. I was heading to Beirut and Jordan to document Syrian food history through displacement and to meet the Al Jamous family (who contributed a wonderful Syrian cookie recipe), who were living in a tiny apartment in Beirut and had just received the good news that they were about to be relocated to Ireland.
Eoin Cluskey tested all the recipes at his Bread 41 bakery in Dublin. “With this book, I want our community and beyond to see the impact that food and sharing what food means to us and to others can have. We can rekindle that childhood nostalgia, that simplicity and joy of food, while addressing the challenges our world faces and the need to come together. At its core, food is universal and ever evolving. This book is a love letter to how it brings us all together.”
NEW COLLECTIONKILLARNEYBENEFITSEMPLOYEEATHOTELS
“We did our best to reassure the family that they were going to be safe and that Sami’s dream of his kids being able to ride a bicycle in the fresh air on the street outside would indeed come true. We promised to come see them, but little did we know that they were going to live just up the road in County Offaly. Catching the train to Offaly to be reunited and pop in for a cuppa was just Authormagic.”
Killarney Hotels Collection, which consists of The Europe Hotel & Resort, The Dunloe Hotel & Gardens and Ard na Sidhe Country House, has announced an increase of its employee benefits. As of August 2022, the company’s family leave policy has been extended to include payment for employees who are on maternity, adoptive and paternity leave, something that’s not legally required in Ireland. Other employee benefits available from the company include a pension scheme, DIS benefit, onsite accommodation,staffadedicated in-house employee restaurant and employee discounts.
As part of its long-standing commitment to supporting the arts, The Montenotte Hotel has announced its latest Artist in Residence. Nathan Neven, with his collection ‘Wild Life Invited’, will be exhibiting in the hotel from August until January 2023. His art captures the moments of his dreams and his experience living in Europe, having lived and studied in Paris. He is, says the hotel, inspired by everything around that touches his soul - the joy and beauty of life itself, the beauty of nature and its surroundings.
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Vasil’s family are originally from Greece and he lived in both Italy and Albania before moving to Cork in 2005, where he became an Executive Chef in various restaurants in Cork city after studying culinary arts at Munster Technological University.
“Cork is my home and I am passionate about utilising local ingredients as much as possible. Visits to the English Market and the purchase of the freshest food in season provide great inspiration for my cooking. Furthermore, I am looking forward to using the gorgeous herbs and strawberries that have been grown by volunteers from Trigon Hotels and Cope Foundation at the new sensory garden in Montenotte,” he said.
SOUP Ramen in Dun Laoghaire and SOUP 2 in Smithfield have launched simple but complex new menus. Stand out dishes include small plates Teriyaki Pulled Pork Bao (€6) with slow cooked pork belly, crispy onions, fermented red cabbage and chili sesame mayo and Teriyaki Cauliflower Wings (€10) with tempura batter cauliflower florets in teriyaki sauce, served with roast nori and wasabi vegan mayo. In mains, there’s Kimchi Mussels (€19) pan cooked in a chipotle chili and kimchi sake cream served with garlic bread crisp and Crab Roll (€15) in yuzu and wasabi, served in a house-made brioche bun.
WILD LIFE INVITED
NEW MENUS AT SOUP
Vasil Baci has been appointed the new Head Chef at The Metropole hotel in Cork. Having worked in restaurants, kitchens and hotels for more than 20 years, Vasil brings rich, diverse flavours and techniques from around the globe to his new role.
APPOINTMENT
Speaking at the launch, Frits Potgieter, General Manager at The Montenotte said: “Nathan’s collection brings the city to life by transforming local, iconic areas into visually exciting and colourful images. His ‘Wild Life Invited’ collection, inspired by the empty cities and people in isolation during the pandemic, is captured in joyful animal portraits, situated in stylish interiors and well-known Cork city streets, some of which are just a stone's throw away from the hotel.”
Foodservice provider Sysco Ireland has revealed plans to double the size of its Northern Ireland operation within five years as part of an ambitious growth strategy. To support the plans, Sysco is investing £23 million in the proposed development of a state-of-theart distribution facility at Nutt’s Corner, Co Antrim. Once completed the new facility is expected to create 90 additional jobs, taking Sysco’s workforce in Northern Ireland to 230. Commenting on the plans Mark Lee, CEO of Sysco Ireland said: “The project forms part of Sysco’s wider growth strategy, which with continued investment in our offering, innovation and people, has helped to establish the business as the leading foodservice provider on the island of Ireland. The investment in the new facility, which is subject to planning approval, has been driven by strong customer demand in Northern Ireland.”
APPOINTMENT
6 HOTEL CATERING REVIEW | ISSUE 6 2022 News
Rugged Lane, a new 55-seater concept restaurant, has opened within Luttrellstown Castle Resort. Named after the lane which forms the perimeter stone wall of the Luttrellstown demesne, the new restaurant will be independently run and led by Head Chef Sue Lacey who has created a contemporary 6-course tasting menu. Sustainability features as a core value and by using locally produced, fresh and seasonal ingredients, the team is striving for a zero-waste kitchen.
FBD Hotels & Resorts has announced that Ger Alley has been appointed General Manager of Killashee Hotel outside Naas, Co Kildare. The hotel joined the FBD Hotels & Resorts family in April of this year and one of Ger’s first tasks is to oversee the first phase of the €3 million refurbishment plan that’s currently underway. Ger joined the company as General Manager of The Heritage Hotel & Spa Killenard, Co Laois in January 2019 where he oversaw an extensive refurbishment programme. Commenting on his appointment, Ger said: “Killashee holds a special significance to me as it is where my career in hotel management began. This first phase of the refurbishment is well underway, with €3 million being invested in the upgrading of all the bedrooms, Bistro Restaurant, Terrace Restaurant, Gallery Lounge and reception. The experienced team at Killashee is working to ensure the transition from old to new is seamless, with the minimum of disruption to our clientele, while maintaining the highest quality standards in hospitality.”
APPOINTMENT
The Fitzwilliam Hotel Dublin has announced the appointment of Keith Thornton as its new Hotel Manager. No stranger to five star service, Keith joins the team from the inhouse, Michelin starred restaurant Glover’s Alley where he was General Manager for over two years. Previous to this, Keith held the role of Restaurant Manager at the Michelin starred Cliff House Hotel in Waterford. “I’m delighted to be a part of the team here at the Fitzwilliam Hotel and am really looking forward to continuing my career in such a prestigious, five star hotel. The team here is famous for their great Irish hospitality so I’m excited to be a part of that, as well as bringing in my own experience to elevate our offering even further,” he said.
RUGGED LANE OPENS IN LUTTRELLSTOWN CASTLE
PLANSAMBITIOUSATSYSCO
Nico Doyle serving a pint of Guinness to an awaiting velociraptor in Scott's Bar Roisin Casey and Nico Doyle from the Newpark Hotel Kilkenny's wedding team with a velociraptor
The Newpark Hotel family loves to offer our guests amazing and unique experiences, so we can’t wait to see the look on their faces when they have the unique opportunity to see dinosaurs up close that move and roar!”
Not just a walk in the park
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Preparations for the new attraction include reallocation of space in the hotel grounds, major landscaping work and extensive planting to create a lush natural habitat with an authentic prehistoric feel. The project involved a financial investment in excess of €250,000 and will create 10 new jobs.
Guests can now get up close and personal with ‘live’ dinosaurs at Newpark Hotel Kilkenny
Dinosaurs once again roam the land as the Newpark Hotel is now home to a number of lifesize dinosaurs including Tyrannosaurus Rex, Triceratops, Stegosaurus, Brachiosaurus, Velociraptor and dinosaur eggs. An interactive walk-through experience for visitors, similar to the paddocks depicted in the Jurassic Park movies but without the escaping dinosaurs or ensuing carnage, has been created at the hotel. It will feature ‘electric fenced in enclosures’ for the carnivorous predators, along with large fenced-in open paddocks for the plant eating herbivores. These paddocks will be linked with accessible trails and Park Rangers who will give informative talks about the different dinosaurs.
Commenting on ‘Jurassic Newpark’, GM Paul Beehan said: “I am delighted to announce our successful venture into paleo genetic engineering, a little skill we picked up during lockdown. We’ve been busy harnessing dinosaur DNA from local ‘black and amber’ fossils to create a new dinosaur park in Ireland!
CartDrinks
Two of Ireland’s leading artisan drinks-producing families, Walsh Whiskey of Carlow and Dick Mack’s of Dingle, have collaborated to create a once-off, super-premium Irish whiskey, finished in a rare craft beer cask. ‘The Irishman - The Harvest Brown Berry Beer Cask Finish’ is a triple-distilled, non-chill filtered marriage of aged Single Malt and Single Pot Still Irish whiskeys by Walsh Whiskey in Carlow. The cask originated from the Caribbean, Saint Lucia, where it first matured rum for a few years before working its magic on Dick Mack’s Brown Berry Beer for six months. The Harvest whiskey was then aged for an additional seven months in the Brown Berry Beer Cask from Dick Mack’s Brewhouse in Dingle. This rare single cask of whiskey is bottled at 50.04% ABV. Just 264 bottles have been produced, with the majority pre-sold to members of the Friend’s of Walsh Whiskey whiskey club. www.walshwhiskey.com
8 HOTEL CATERING REVIEW | ISSUE 6 2022 News
CANNED POITÍN BAR 1661 and Craft Cocktails have just launched Little & Green, a canned cocktail range made from two of Ireland’s leading poitín brands, Mad March Hare and Bán. The name ‘Little & Green’ references the corner where BAR 1661 is located, at the intersection of Little Britain Street and Green Street in Dublin 7. Distributed by Intrepid Spirits and comprising two flavours – Sneaky Orchard and Shady Bramble – Little & Green is the first range of canned cocktails to be made with poitín, containing no artificial sweeteners with an ABV of 5%. www.littleandgreen.ie
In partnership with jeweller, Fabergé, The Craft Irish Whiskey Co is celebrating the ‘Seven Wonders of Ireland’ with the Emerald Isle Collection, the oldest triple-distilled Irish whiskey in the world. Presented in a dark walnut box, each set features a bottle of ultra-rare, single cask, 30-year-old, triple-distilled single malt Irish whiskey, accompanied by a Fabergé Celtic Egg and bespoke 1/1 Fabergé watch. The first luxury whiskey set of The Emerald Isle Collection sold at auction for a record-breaking $2,000,000 and the remaining sets were launched at exclusive events across the world throughout 2021, achieving upwards of $3,000,000. Just two remain. All proceeds of the inaugural launch went to the Correa Family Foundation, a charity supporting children affected by cancer. www.craftirishwhiskey.com
The latest releases, news and all things drinks-related
PERFECT PAIRINGS Fever-Tree has launched two new flavours – Raspberry & Rhubarb Tonic Water and Mexican Lime Soda. The two new flavours have been crafted with the natural flavourings of sweet British rhubarb, juicy Scottish raspberries and Mexican Lime Soda, a low-calorie soda made with Tahiti lime from Mexico and pressed oil extract from the Japanese yuzu. Each of Fever-Tree’s tonic waters are created using quinine of the highest quality from the ‘Fever Trees’ of the Democratic Republic of Congo (DRC) which is developed to perfectly complement the various flavour categories of gin. www.fever-tree.com
WHISKEY & FABERGÉ
THE IRISHMAN THE HARVEST
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 Scan for Toolkit
Ka’ak al-Eid are like a cross between brioche and a biscuit and they aren’t very sweet. They are traditionally served to guests and only during the Eid (feast) at the end of the fasting month of Ramadhan, Eid al-Adha and at the end of Hajj, the pilgrimage to Mecca, though some families might now serve them on other special occasions. “These cookies remind me of my childhood in Yemen,” Sara says. “As kids, we liked to dip the ka’ak in sweet, fragrant, milky tea.”
Makes 2 dozen Ingredients • 150ml lukewarm milk • ½ tsp fast action dried yeast • 800g plain flour • 2 tbsp icing sugar • ½ tsp fine sea salt • 270g butter, diced and softened • 2 eggs • 2 egg whites To decorate • 2 egg yolks • 1 tbsp milk • Nigella seeds • Sesame seeds
Method Put the warm milk in a measuring jug and stir in the yeast. Leave for 10 minutes to let the yeast foam up. Mix together the flour, sugar and salt in a large bowl. Add the butter and either using a stand mixer fitted with the paddle attachment or your fingertips, work in the butter until the mixture resembles coarse breadcrumbs. Add the milk and yeast mixture along with the two whole eggs and the two egg whites. If you’re using a stand mixer, switch to the dough hook attachment and knead on a medium speed just until everything comes together into a smooth dough or knead by hand, but either way, take care not to overknead. Cover the bowl with a clean tea towel and leave to rise for 30 minutes in a warm, draught-free place.
Using your thumb and forefinger, pinch the edge and twist it towards you to create the decorative edge, repeating this all the way around the disc to create overlapping twists. Place on the lined trays, spaced a little bit Whiskapart. the egg yolks and milk together, then brush the tops of the cookies with this egg wash. Sprinkle over a small pinch of nigella and sesame seeds on top of each one. Bake in the oven for 20–25 minutes, until golden brown. Allow to cool on a wire rack, then eat with strong, sweet, milky Yemeni cardamom tea. festive cookies (ka’ak al-Eid)
Taken from ‘ e United Nations of Cookies’, SARA ALTHABHANEY’S recipe for ka’ak al-Eid evokes memories of a childhood spent in Yemen
Yemeni
Sara Althabhaney is a forensic science student in GMIT in Galway. She fled the war in Yemen when she was 13 with her mother, sister and brother, seeking safety in Ireland, where they were granted asylum. While food plays an important role in communities around the world, this is even more so for people forced to flee to other countries. “Having that little bit of home is such a big thing,” Sara says. “Being able to create certain food is very close to your heart.”
Preheat the oven to 190°C fan. Line two baking trays with non-stick baking paper.
Pinch o 50–60g portions of the dough (roughly the size of a large egg) and roll into a ball between the palms of your hands, then flatten each ball into a disc. You can leave them as flat discs, but if you want to create a decorative edge, then flatten all around the edge even more so that they look almost like ravioli, with a bump in the middle.
10 HOTEL CATERING REVIEW | ISSUE 6 2022 News INGREDIENTS
ON SHOWThis September, WorldSkills Ireland will open its doors at the RDS Simmonscourt, promoting trade industry skills and apprenticeship opportunities for young people as they navigate future options following secondary education.
“For the chef apprenticeships in particular which the Restaurants Association of Ireland co-developed, current and future apprentices have the opportunity to earn while they learn and gain both invaluable industry experience and a qualification simultaneously. We would encourage students, secondary level students in particular, to come along and speak to the chef apprentices themselves so they can get a feel for what it is like to work in one of the world’s most renowned hospitality industries.”
Following the incredible success of the 2019 event when 12,000 people visited across three-days, Ireland’s largest skills event is returning from Tuesday 13th to Thursday 15th September and promises to be a live celebration of apprenticeships, skills and careers to inspire young people from across the country. Foodservice, hospitality and tourism and exploring what it takes to succeed in the industry, will be a key focus at this year’s event. Across three action-packed days, the event will bring young people together through interactive events and demonstrations and will give them the opportunity to meet face-to-face with employers who are ready to recruit.
Pictured at the launch of WorldSkills Ireland 2022 is Niall Collins TD, Minister of State for Skills and Further Education with Megan Yates, WorldSkills gold medal winner 2019 (centre) with apprentices (left to right) Eddie Mongey, SISK joinery apprentice; Dean Lacey, Designer Group electrical apprentice; Ben Gannon, Jones Engineering plumbing apprentice; and Van Phuoc Le, culinary apprentice from Dundalk IT
Adrian Cummins, CEO Restaurants Association of Ireland and Member National Apprenticeship Alliance, added: “WorldSkills Ireland is a brilliant opportunity to showcase the talent Ireland has currently in its hospitality sector and to demonstrate to future generations the skill set and rewarding work of hospitality professionals.
Speaking ahead of the event and on the importance of WorldSkills Ireland, Ruth Hegarty, Chef Network said: “Apprenticeships are a superb way for anyone to enter hospitality and food professions. They provide vital practical skills and well-trained personnel to the industry, while providing a pathway for young people or those changing career to earn money while gaining a qualification. We need wider recognition of the fantastic opportunities and real career progression that exist in this sector. Once you have gained hospitality skills through an apprenticeship, your career can really take you anywhere.”
SKILLS
The National Skills finals will take place at the event, showcasing more than 25+ varied skills in a competitive setting. Hospitality Skills will include a range of exciting
11ISSUE 6 2022 | HOTEL CATERING REVIEW Partner Profile
Ray English, WorldSkills Ireland-Chair/Technical Delegate said: “What makes WorldSkills Ireland so unique is the support of government, industry and education. This combined effort demonstrates how important skills are to our economy now and in the future, in terms of addressing the skills shortage and showing our young people and their parents, the wealth and quality of apprenticeships and learning opportunities that are on offer.”
competitions, from cooking, sponsored by Chef Network, to restaurant service contests, and Craft Butchery, sponsored by Mayo, Sligo and Leitrim Education and Training Board (MSLETB) and Craft Butchers Association.
For further information on WorldSkills, please see www.worldskillsireland.ie or follow WorldSkills Ireland on social media. Register to visit now at www.worldskillsireland.ie
ARE YOU STILL IN CONTACT WITH YOUR FELLOW STUDENTS? Absolutely. It’s funny, none of them are in the tourism industry. They were flabbergasted with some of the things that happen within the sector! Everyone was so di erent, from all walks of life and all industries. A truly inspirational group of people.
12 HOTEL CATERING REVIEW | ISSUE 6 2022 Interview YOU TOOK ON THE ROLE OF DIRECTOR OF SALES, MARKETING & REVENUE AT KNOCK HOUSE HOTEL RECENTLY. HOW ARE YOU FINDING IT? Great so far. I’m only here three months, so still getting my feet under the table and learning as I go. But it’s very exciting to be doing something so di erent and new. WHY DID YOU DECIDE TO UPSKILL DURING COVID? Covid was a very uncertain time for the hospitality industry. At times, it was hard to see any light at the end of the tunnel, we just didn’t know what was going to happen. So I decided to go back to college. I enrolled at Letterkenny IT and did the digital media marketing and revenue management course. Digital media is definitely an area I felt I was lacking in; back when I graduated from GMIT with a BA in hotel and catering management, social media didn’t exist. Over the years, I’ve done day courses here and there but nothing extensive. So this was an opportunity to upskill in an area that was crucial to my role at the time as Director of Sales & Marketing. DID YOU ENJOY THE COURSE? I loved it. It was online obviously and I was working three days a week, so it was a busy time but a very fulfilling time too. It gave me my mojo back; I think with Covid and the various lockdowns, I had somewhat lost my enthusiasm for the industry and I fear for its future. Myself and the team at Hotel Westport, which is where I worked before taking up the role at Knock House Hotel, didn’t have a clue as to when we’d be welcoming guests back through the doors. The course gave me a bit of a buzz, so much so that I decided to apply for another course in UCD called ‘Creativity, Innovation and Leadership’.
AFTER COMPLETING THE COURSE IN UCD, WHAT WAS YOUR NEXT STEP? I decided to do an Excel course in the Pitman Institute, which was excellent. I’m actually going to go back and do their Word training course soon. After that, I began to consider my role at Hotel Westport. I had been there for many years and absolutely loved it, but I knew that if I didn’t make a change, I never would. I took up the role of Director of Sales, Marketing & Revenue at Knock House Hotel only a few months ago and so far, I love it.
WHAT DOES YOUR ROLE ENTAIL? It’s a new role at the hotel, it didn’t exist before I took it up. That’s what attracted me to the position, I knew A decision to upskill followed by a career move has taken Eithne Cosgrove out of her comfort zone CosgroveEithne to
Talking
IT SOUNDS LIKE THIS ONE WASN’T DIRECTLY RELATED TO THE HOSPITALITY INDUSTRY No, it’s not. I just liked the sound of it, it was something that would challenge me and take me out of my comfort zone and that’s what I was after. It’s a level 9 qualification and initially that threw me a bit; would I be able to manage the course along with my two kids while working. But when I filled out the application, my fingers just went on fire. I threw my heart onto the page. Thirtyfour of us were selected and apparently thousands of people had applied for each intake. I just went with my heart and it worked! Best decision ever!
WHAT DID YOU LIKE ABOUT IT? The people and the tutors on the course made it for me, they were just phenomenal. The camaraderie and the support were great. It was tough, don’t get me wrong; there was a huge amount of work required, a lot of research and a lot of projects. But I thoroughly enjoyed it.
13ISSUE 6 2022 | HOTEL CATERING REVIEW Interview
ASIDE FROM THE SHRINE, WHAT ATTRACTS GUESTS TO KNOCK HOUSE HOTEL?
I’ve been involved in a few projects. We installed a new PMS so now I’m in the process of integrating it with our online presence and with our channel manager. There are a number of projects that I’d like to get going on before I can hit the ground running to promote Knock. I think the world has changed since Covid. We need to start thinking in di erent ways and it’s great because we all share the same opinions when it comes to making changes at the hotel to facilitate new business.
I’d have to lay the foundation for it. The Knock Shrine has always provided the hotel with a number of guests but I think since Covid, there’s a feeling that we need to access new markets and find new avenues for new customers. That’s part of my remit and it’s really interesting.
Well first o , it’s an absolutely beautiful hotel. The original architects designed it almost like it’s hugging Knock Shrine. The lobby features beautiful stonework and floor to ceiling windows that look out over rolling hills and fields. There’s also a rectangular window in the lobby; when you stand back in reception and look through this window, it frames the spire at Knock Shrine. You gasp when you see it. We’re also the nearest Hotel to Ireland West Airport Knock and the Connaught GAA Centre of Excellence. IT SOUNDS LIKE UPSKILLING DURING COVID AND TAKING UP THE NEW ROLE AT KNOCK HOUSE HOTEL WERE THE RIGHT DECISIONS Definitely. It’s so important to continue learning and to not be afraid of change. There are great plans here at the hotel in the future and I look forward to being part of it. Hotel Westport was amazing, I made some lifelong friends there and now I can go back for mini breaks, which I couldn’t before! It takes courage and a leap of faith to change up your life, but I’m so glad I did.
“It gladbutyourchangeofandcouragetakesaleapfaithtouplife,I’msoIdid”
HAVE YOU IMPLEMENTED ANY CHANGES SINCE STARTING THE ROLE?
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. For more information visit: hotelandcateringreview.ie/awards or contact Jill Thornton, Senior Event Manager Phone: 01 640 1700 | Email: jill.thornton@ashvillemediagroup.com Limited number of Category Sponsorships remaining, for more information contact Trish Murphy, Sponsorship Director Phone: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com PROUDLY SPONSORED BY Enter visit www.goldmedal.ie #GMA22IRL Now31*01*23Date:TheHotelGalmont&Spa, Galway Venue :
Whether you want to free up your cashflow or expand your o ering, businessesprovidinginstitutionsfinancialarehospitalitywitharangeofsimple,eectivesolutions Financesyour 15ISSUE 6 2022 | HOTEL CATERING REVIEW
HOW AIB DATA CAN HELP YOUR BUSINESS
AIB is committed to continuing its support for the sector as it rebounds from the pandemic and navigates the challenges ahead
Hotels saw a monthly 13% increase in spend, spend in pubs and off-licences rose 11% and restaurants saw a 5% increase. Spending on groceries also rose by 2%. All other sectors saw a decrease in spending, with airline travel seeing a decline of 8.5%. Reflecting the increase in domestic travel, Dubliners’ spending rose in every county except for Kildare and Longford. They increased their spending by 55% in Wexford, 53% in Kerry, 26% in Cork and 16% in Galway. The data was compiled from over one million card transactions by Irish consumers during July 2022 and has been anonymised and aggregated. All comparisons are based on July versus June data unless otherwise stated. AIB provides one of the most comprehensive and accurate data sets on consumer spending in Ireland. Based on this data overall, spending was down 0.5% in July compared to the previous month as consumers spent almost €87 million a day throughout the month of July. Digital wallet payments were up 6% as consumers spent almost €13 million a day using the technology on their devices, counting for one in every seven euro spent during the month.
Brian O’Flynn, Head of Ireland’s Ancient East, Fáilte Ireland said: “The data shared by AIB analysing spend patterns within the tourism and hospitality sector enables businesses to make informed decisions on service provision, operations and promotion based on the historic and changing spendpatterns of visitors. In what is a very challenging time for our sector, this information is hugely insightful as our industry seeks to recover from the impact of the Covid 19 pandemic.”
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AIB produces data to reflect trends in the hospitality sector which can be helpful for planning purposes. We are very proud to continue to work closely with Fáilte Ireland, providing its Tourism Taskforce teams across the country with aggregated card spend data with a unique view on how spending has changed since the onset of the pandemic. We completed a deep dive for Fáilte Ireland into specific tourism sector performance and provided spatial analysis, identifying where customers travelled from and where they spent across the country. The main aim of the Tourism Task Forces is to pinpoint the areas that have been most impacted and provide adequate funding and support needed to get businesses back up and running with a view to sustaining tourism business in the medium to long term. This rich aggregated data provided has been greatly welcomed by Failte Ireland.
At AIB we also publish our monthly AIB spend trend report. Consumer spending during the month of July fell by 0.5% - the first decrease in spending since January of this year. Despite this overall decrease, spending significantly increased in businesses supported by domestic Irish tourism.
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D uring the pandemic, AIB worked closely with customers by offering payment breaks as well as tailored financial solutions. We also supported many of our customers with funds via our wide range of products, including the Government’s SBCI Schemes, which offer impacted businesses low-cost loans.Ithas been inspiring to see the innovation and resilience that our customers around the country showed throughout the pandemic and we are pleased to see many of our customers return to strong levels of trade since restrictions have been lifted, providing a welcome boost to morale and profitability.
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At AIB, we will continue to work hard to support our customers across the country as they enter a more normalised trading environment. If you are a business experiencing issues with cash flow, it is important to engage with your Business Advisor or Relationship Manager as early as possible.
The 29th July, coinciding with pay day for many people and the Friday of the August Bank Holiday weekend, was the busiest day of the month for consumer spending. Digital wallet payments are up 6%, showing how increasingly popular the cashless payment method is becoming with the public. They are now spending nearly €13 million a day by tapping their phones and watches. This is equivalent to nearly one in every seven euro during the month being spent via a digital wallet. Month by month the data has shown that since the economy re-opened, the hospitality sector has performed strongly driven by pent up demand, high consumer savings and deferred social gatherings.
Mary Mackin
For more detail on AIB products and supports visit ofstatusfacilitiesLendinghospitality.sectors@aib.ie.specialistshospitalityhttps://business.aib.ie/my-business-is/sectors/orcontactourTourism&HospitalitysectorteamMaryMackinandJonathanClarkeatcriteria,termsandconditionsapply.Creditaresubjecttorepaymentcapacityandfinancialandarenotavailabletopersonsunder18yearsage.Securitymayberequired.
“It has been inspiring to see the innovation and resilience that our customers around the country showed throughout the pandemic and we are pleased to see many of our customers return to strong levels of trade since restrictions have been lifted, providing a welcome boost to morale and profitability.”
AIB is a long standing supporter of the tourism and hospitality sector over the years and the sector has proven to be resilient and has historically returned to a growth trend following external shocks such as 9/11, SARS and the global financial crisis. The AIB spend trend figures show the pent up demand, while support from Government, industry and other stakeholders provides further reassurance that the sector can overcome the challenges it faces.
Throughout 2022, it will be important for operators in the sector to continue to monitor cash flow closely and on a regular basis. The tapering off of Government subsidies and supports earlier this year and cost increases such as payroll, utilities and insurance, may put a strain on cash flow particularly during the latter part of the year. We see 2022 as a year of partial recovery, given the reduced numbers of international visitors to Ireland in comparison to 2019, reduced availability of hotel stock combined with the headwinds of cost pressures and labour challenges. However, the sector has already shown its resilience and pent up demand is evident as people continue to holiday in Ireland. We have supported many customers to enhance their properties and expand their outdoor offering, which will help sustain additional revenue particularly during the summer months as we continue to meet up to socialise both indoors and outdoors.
Jonathan Clarke
Now more than ever, hospitality businesses are utilising cash flow modelling to provide a blueprint for when future decisions should be made, writes Gerardo Larios Rizo
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viability of same. Not only are pandemic supports gone but wages have increased and inflation is on the rise. But it’s not all bad news; the strong bounce back in demand reported over the last year in Ireland, combined with generous government supports, has resulted in record levels of deposit account balances for the hospitality industry. Furthermore, businesses have so far been able to adjust their prices to reflect inflationary pressures so average profit margins remain relatively stable. Cash flow modelling and scenario planning are important during periods of uncertainty as they can provide a blueprint for decisions to be made if and when certain thresholds (good or bad) are met. The stressing of scenarios needs to be as realistic as possible and thus it requires regular updates to its assumptions, particularly when it comes to larger expenses like utilities or wages. The hospitality sector works on tight profit margins compared to other industries, so it’s important to keep a close eye on all outgoings.
Key considerations to include in current cash flow planning: Warehoused tax – part of the positive cash balances trend in the sector can be linked back to Revenue’s decision to allow for the warehousing of tax liabilities. Reports from
The short windows between lockdowns and prevailing trade uncertainty demanded businesses to make quick decisions with less facts at their disposal; rushed decisions can at times carry unintended consequences.Ideally,theshift to a model of fast-paced decision making should have been backed by robust financial controls and rigorous cash flow forecasting. Some of the common adaptations/actions seen on the Irish market included: Increased wages to retain staff Changes to opening/closing hours Changes in services offered and menus (takeaway) Supplier changes, additional contracts Deferred repayments on rent and supplier balances Provision of staff accommodation (hotels) As we move forward and cash flow cycles normalise, it is crucial that businesses take time to reflect on the changes they implemented during the pandemic and the long-term
18 HOTEL CATERING REVIEW | ISSUE 6 2022 Finance
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he past two years were a veritable test of resilience for the tourism and hospitality industry. Businesses in the food and drink services sector in particular had no option but to react and continuously adapt to a fluid/ unpredictable trading environment.
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• Vouchers sales – traditionally the redemption of vouchers is in line with or below their sales on a particular “Not only are rise”isandincreasedwagesgonesupportspandemicbuthaveinflationonthe
• Capital investment – essential (health and safety), aspirational (product upgrade) and unplanned (equipment replacing) investment considerations. An increasing number of businesses are planning investment/upgrades to their premises/facilities to improve on energy efficiency and enhance their green credentials. Soaring utility prices have considerably shortened the payback period of some of the more investment-heavy solutions like Solar Photovoltaic (PV) systems.
• Inflation – the acceleration in food, commodity and energy prices that followed Russia’s attack on Ukraine has so far been offset by price increases in food/drink menus and average room rates. However, softening consumer confidence could hinder further price increases in the near future. Stressing of profit margins and utilities expenses will depend on individual negotiations and recent facility upgrades focused on energy efficiency.
19ISSUE 6 2022 | HOTEL CATERING REVIEW Finance year. However, some businesses reported heightened voucher sales activity during the lockdowns, the redemption of which could lead to a shortfall in cash due to the backlog in voucher redemptions.
Gerardo Larios Rizo Head of Hospitality Sector Business Banking, Bank of Ireland
Irish Revenue to the end of March 2022 show a warehoused tax balance of €402 million associated with the Accommodation & Food Services sector spread across 10,400 tax payers. A 3% interest rate will apply to o/s balances starting Jan 1st 2023. Even if the balance is spread over three years, repayments could impact on metrics like the Debt Service Cover Ratio (DSCR) which could lead to covenant breaches with its lender.
• Wage increases – most businesses are currently reporting staff vacancies. When forecasting wages and salaries businesses should allow for additional wiggle room; fulfilling some of the vacancies might be considerably more expensive than it was before the pandemic. Furthermore, note that mandatory sick pay is now in place and that pension auto-enrolment will be mandatory from 2024 onwards.
• Interest rates – rising interest rates are likely to increase the servicing cost of debt. It is prudent to consider a couple of scenarios and perhaps contact your financial institution to enquire about options if free cash flow becomes a little tight. Some of the outflows like upgrades to facilities (energy efficiency or customer experience) would ultimately support profit growth. Capital intensive decisions should ideally be prioritised based on well researched criteria including return on investment/payback period. Financial planning models and guidance are available from a wide range of sources including Fáilte Ireland. Taking early action gives business more flexibility in terms of available options. Early engagement with stakeholders, including Revenue, or credit institutions is always advisable.
• VAT rate – the lower rate of hospitality VAT could be removed which will immediately erode the net sales for food and accommodation. Some customer contracts allow the flexibility to pass some of this increase to customers, but this is unlikely to make a material difference.
Bank of Ireland is regulated by the Central Bank of Ireland. This document has been prepared by Bank of Ireland for informational purposes only. Not to be reproduced, in whole or in part, without prior permission. Any information contained herein is believed by the Bank to be accurate and true but the Bank expresses no presentation or warranty of such accuracy and accepts no responsibility whatsoever for any loss or damage caused by any act or omission taken as a result of the information contained in this document. You should obtain independent financial advice before making any decision.
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Alan Fitzmaurice
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hef Alan Fitzmaurice isn’t one for resting on his laurels. Fresh off the back of the Global Chef Challenge in Abu Dhabi, he’s back in the kitchen at the Glasshouse Sligo and eager to grab hold of the next opportunity that comes his way. That very well may be a ‘side hustle’, something outside the Sligo hotel where he’s worked for just over a decade. “I’m about to turn 50 and I think at this stage, it comes down to doing something for yourself. I don’t want to leave the Glasshouse but it’s time to try something new, to continue to push myself and learn new things, particularly on the business side. It’ll probably be something around uptheto chocolate and I’d like to get up and running on it this year.” Over the years, Alan’s handcrafted chocolates have scooped the top awards at Blas na hEireann. It’s an area that he’s worked hard to perfect. “We were working with chocolate for years, trying to understand it. Someone once said to us, if you can crystallise and temper chocolate, you can do anything with it and they was right. Now, we make about 1000 pieces of chocolate each week in the hotel.” In June, the Castlerea born chef took part in Alan Fitzmaurice at The Glasshouse Sligo isn’t afraid to step out of his comfort zone
Cover Story SteppingPlate
Logistical headaches continued once the crew touched down in the Middle East. The team’s prep kitchen was located 5km away from the competition venue, so a refrigerated van was booked to transport food from one venue to the other. Once the competition kicked off, they were back in familiar territory once again, says Alan. “That’s not to say the actual competition wasn’t tough. The Global Chef Challenge isn’t for the faint-hearted. We had international judges hovering around us, checking our stocks and inspecting our cooking. It was very rigorous. We were well prepared though and happy with our dishes.”
“Prannie Rhatigan here in Sligo gave me a seaweed mix which I brought over to Abu Dhabi. We broke the mix down into dust and rolled strips of halibut in it, which we then made into a terrine. We also pickled some fresh dillisk, which served as the Irish element of the dish. The veal was served with a beetroot Boxty stuffed with goat’s cheese.” Dessert featured Irish milk, butter and cream and had to include Valrhona Chocolate. Alan and the team ended up with a bronze medal and an invite for the junior team to the World Championship in November. “Our dishes weren’t just served to the judges, they were also served to another group of people that included the head of the company that provided the veal and the VicePresident of the World Chef competition. Our aim was to give everyone a really good meal and not let the side down. They report back on their meal and if they’re happy, your ranking goes up and you get invited to more competitions, so we were delighted with our result.” 2022 marks Alan’s tenth year at the Glasshouse Sligo. Previous roles include a stint at the Waterfront Restaurant in Rosses Point where he won a series of accolades like the Moreau Chablis Fish Dish of the Year. He then moved to Castle Dargan and from there to Source, which picked up ‘Best New Establishment’ at the National Hospitality Awards in 2011. Today at the Glasshouse kitchen, the aim is to implement a four day, 40 hour week. “That’s how we’ll find and retain staff. The industry is changing and that’s a good thing; it’s high time it evolved and moved with the times. A change like that requires additional staff, which we’re still working on, but we’re getting there. We really value the staff that we have. At the moment, I’ve got six guys cooking in the kitchen who’ve worked their way up from KP. If we can pay our staff properly and allow them to progress, the industry will only improve.”
the Global Chef Challenge, a competition that takes place every four years and brings together finalists from regional qualifiers around the globe. Representing Northern Europe Alan and his commis chef, GMIT student Chelsea Esquivel, were up against 11 other chefs from all five continents.
The six hour intensive cooking marathon wasn’t the challenging part of the competition says Alan; travel and logistics provided most of the panicky moments. “I take my hat off to anybody who works in logistics. The day we travelled was the day of the complete breakdown at Dublin Airport. We began queuing at 4.30am for a flight that was due to leave at 9.45am. Chelsea, my commis chef who’s originally from Belize, had her VISA and everything in order, but we were still delayed at the desk. We literally made it onto the plane at the very last second; only 60 people out of the 280 that were booked on that flight actually made it onto the plane thatAlthoughmorning.”certain foods were supplied by the competition organisers, Alan wasn’t leaving anything to chance. Competing in the Challenge gave him and the team an opportunity to showcase the very best of Irish produce. “Each course included an Irish element, whether it be Irish milk or butter or dillisk. My suitcase was also full of equipment, including a bar blender, a sous vide wand and a stack of knives. Of course, I got stopped and searched in Abu Dhabi but thankfully, they were very understanding.”
For his Irish cauliflower starter, which had to be vegan, Alan took a zero waste approach. He braised the stem in an Asian mix of flavours and made a puree out of the rest of the vegetable. A coconut puree from Boiron Frères provided the finishing touch. Halibut from Norway and veal from The Netherlands were used for the main course.
During lockdown, Alan worked with O’Hehir’s, a sister company of The Glasshouse, to create a line of ready meals. The Global Chef Challenge isn’t for the rigorous”cooking.andcheckingaroundjudgesinternationalhearted.faint-Wehadhoveringus,ourstocksinspectingourItwasvery
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“The aim was to recreate what we do in the hotel in a ready meal, using the same high end recipes and flavours. That experience was an eye opener and something that really took me out of my comfort zone. There were so many elements to take into consideration; for example, we would normally use a variety of breads for crumb but that wasn’t an option as the allergen list would be as long as your arm! So we had to make a bread specifically for the crumb. At my age, it was great to get the opportunity to learn something completely different.”Withafew years in the hospitality industry under his belt, what advice would he give a young aspiring chef? “Put in the hard work. It may not pay off straightaway, but it’ll stand to you as you’ll get a name as someone who works hard. You’re always going to gain a bit of knowledge from everyone you work with, so take it and learn from it.” “Put in the hard work. It may not pay workssomeoneayou’lltobutstraightaway,oit’llstandyouasgetnameaswhohard”
Cover Story
23ISSUE 6 2022 | HOTEL CATERING REVIEW
ive and a half years ago, General Manager Richie Nugent sat down with the team at Lawlor’s of Naas to plan a new extension for the hotel. In the next few weeks, the long-awaited development will finally open. “It’s been a long journey! Over the past few years, work on site was delayed due to lockdowns and scarcity of materials. Sometimes we just couldn’t get the supplies that we needed. It’s taken a lot of time to get here, so it’s a relief that we can finally show what has been achieved.” The new extension comprises 74 new air-conditioned bedrooms, a new bar and After an almost six year wait, Lawlor’s of Naas is about to open its brand new extension Refreshed and
Refurbished
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“Most of those employees have been with me for over five years. You don’t get there without paying a little above the normal rate and we’ve always been very flexible with our staff, which I think has helped when it comes to retention. We’ve also started to offer accommodation, particularly for international talent. As an industry, we have to be more conscious of everyone’s individual requirements. If we create good places to work, we’ll attract more people into the industry.”
It’s all systems go for the big opening in the next few weeks, says Richie. “The team here at Lawlor’s has done an amazing job over the past few years, particularly during Covid. Everyone dug in and helped out when times were quiet. We had chefs wheelbarrowing materials around the building site and barmen painting back of house areas. This extension is a credit to them, to the work they put in and to their loyalty during Covid.”
There are several standout elements of the new extension, but the new lobby and bar are Richie’s favourites. “When you walk in,
25ISSUE 6 2022 | HOTEL CATERING REVIEW Hotels Lawlor’s of Naas is currently recruiting for the following roles: • Vi’s Restaurant Bar Supervisor • Vi’s Restaurant Supervisor • Chef de Partie • Commis Chef • Lobby Waiting Staff • Vi’s Restaurant Waiting Staff with fine dining experience • Vi’s Restaurant Bar Staff with cocktail experience • Hosts for both lobby and Vi’s Restaurant • Lounge Bar Manager • Bistro Manager • Night Porters • Night Auditor • Receptionists • Banqueting Waiting Staff • Banqueting Bar Staff • Hall Porters • CV’sConciergecanbesent to jobs@lawlors.ie the wow factor is just amazing. When I’m showing people around, I like to bring them from the older part of the hotel into the new space, so they’re experiencing the beautiful, more traditional Lawlor’s and then the new, more modern version of the hotel. It never fails to blow them away.”
chateau”FrenchfromaFrancechateaufromchandeliersMonteadoorsgot“We’vebrassfromcasinoinCarlo,ainandfireplaceanother restaurant called ‘Vi’s’, a lobby and afternoon tea area and a ballroom that holds 550, along with a second smaller ballroom that holds 350. Additional facilities include an underground carpark, a number of meeting rooms, a dedicated 220 sq m banqueting kitchen and a 140 sq m restaurant kitchen. A 19th century courtroom has also been refurbished. “That’s a very unique space. It’s a wood-panelled amphitheatre style room that’s ideal for meetings. The owner of the hotel, Jack Tierney, has also done a great job when it comes to repurposing materials to complement the existing character of the hotel; we’ve got brass doors from a casino in Monte Carlo, chandeliers from a chateau in France and a fireplace from another French chateau. The plan is to give guests a map pointing out all these little design quirks and explaining where they come from.” Right now, Lawlor’s is at 98% occupancy. “When we open the doors of the new extension, we fully expect that figure to grow to 100%. Our offering will be a lot more substantial, particularly for the international traveller. I don’t think people realise how much of a melting-pot Naas actually is. There are so many engineering, food service and high tech companies dotted around the area and they’re always travelling, which is great for us.”
To service the additional facilities at Lawlor’s, the hotel is looking to recruit more staff. Roles include mixologists, cocktail waiters, wine waiter, sous chef, chef de partie, accommodation assistants, receptionists, night porter, night auditor, lounge bar manager, lounge bar supervisor, banqueting and events waiting staff and bar staff. “We needed about 100 additional staff members and at the moment, I have about 60 on the books. Kitchen porters are very difficult to come by, as is mid-level management and chefs, of course.” Richie says the hotel managed to retain almost all existing staff during Covid.
The Wexiodisk WD-151 offers a far superior solution to what we were using before and we are able to work in a super quick and simplified way whilst reducing our energy spend. The quality of the washed dishes, plates and cutlery is now far superior too – always completely dry meaning they are ready to use as soon as they leave the dishwasher,” said Head Chef Krzyz Bogdanowicz.
Wexiödisk’s PRM (Pre-Rinse System) was also specified; it pre-rinses items loaded through the machine with recycled, chemically enriched water, therefore eradicating the need to rinse manually with a traditional overhead spray.
Insulation – Like a house, the better a machine is insulated the less energy it consumes. Look for machines that have a double skin construction.
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» Eco modes – Premium manufacturers develop advanced software to operate their machines, so you just choose the appropriate setting via the control panel and away it goes. Look for software functions like Eco modes that will alter machine settings to reduce energy consumption.
ith five separate dining and drinking rooms to choose from, the International Hotel Kilkenny was in need of an efficient, sustainable warewashing system. Capable of washing 70150 baskets in a single hour, the Wexiodisk WD151+PRM has allowed the hotel to speed up its operation, whilst reducing costs. “Our hotel is very busy, which is why it’s so important that we are able to return clean and dry plates, glasses and cutlery quickly, ready for the next service.
The International Hotel Killarney is keeping on top of tourist demand by investing in a new warewashing system Wash
» Heat recycling – Look for machines with features designed to reduce energy consumption. Systems like heat pumps and heat recovery systems can greatly reduce energy use, delivering significant savings over the machine’s life.
27ISSUE 6 2022 | HOTEL CATERING REVIEW Warewashing
6 WAYS TO CUT ENERGY USE IN WAREWASHING
» Ultra-filtration – Quality machines will use sophisticated filtration systems to remove dirt particles and keep the wash water cleaner for longer. As well as reducing water consumption and thus saving energy, ultra-filtration will deliver consistently high results, removing the need for re-washing.
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“The drop table has also really transformed the organisation of dirty plates, cutlery, crockery and more! Now waiters returning dirty ware to the kitchen know exactly where to place each item, making for a more organised and efficient loading process. It’s changed our life, changed our washup area and made dishwashing far easier and quicker,” said Krzyz.
In the market for a warewasher? The experts at Winterhalter share a few tips on what to look out for if you want your new machine to be as energy efficient as possible
Apps such as Winterhalter’s Connected Wash will automatically review the data and make operational recommendations that can have a big impact and reduce energy consumption.
Connectivity – A warewasher that’s connected to the internet can be monitored remotely by managers and service providers.
» Save water – Choose machines that have features that reduce water consumption. Before you buy, ask how much water is used for each wash cycle. Most of the energy used by a warewasher is for heating water, so if it uses less water it will consume less energy. However, make sure that the machine still delivers the best possible wash results.
hef Patron Vincent Crepel is set to open Terre, his first restaurant in Ireland, in Castlemartyr Resort this autumn.
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“Since I have come here and seen the beautiful green fields and spectacular coastline, I have felt a connection with the people, the land, the energy from the sea and find it very inspiring. I hope to bring our guests on a special journey showcasing the highest quality ingredients, carefully sourced for my personal vision of a modern restaurant experience.”
On arrival, guests will be greeted by the Terre team and invited to enjoy an aperitif before taking a tour of Chef Crepel’s kitchen. Over a glass of champagne, guests will be invited to take a look at the dry ageing fridges and fermentation rooms, as well as the ice bar and store of rare and specialist raw ingredients. Over a three-hour sitting, guests will then be taken on a journey through the tasting menu. Chef Crepel uses age-old French cooking methods coupled with a strong Asian influence drawn from his time working there. The dishes are finished tableside, while each course is complemented by a drinks and wine list featuring familyowned, grower-producers using low intervention methods of producing bio-dynamic and organic wines. Terre restaurant will open on September 10th with sittings from Wednesday to Saturday.
BonAppétit
French Chef Vincent Crepel is due to open his first Irish restaurant in September
28 HOTEL CATERING REVIEW | ISSUE 6 2022 The Last Word
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