Hotel & Catering Review Issue 3 2020

ISSUE 3 2020

An unprecedented

challenge Tourism industry bears the brunt of Covid-19 crisis

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Weathering the storm How restaurateurs across the industry are adapting to the pandemic

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Go to hotelandcatering review.ie for the online edition

Contents ISSUE 3 2020

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SURVIVING THE NEW WORLD ORDER “Current and future bookings vanished in a matter of days. Revenues plummeted by up to 100% across the sector with a catastrophic impact on cash flow” Elaina Fitzgerald Kane, President, Irish Hotels Federation

IN THIS ISSUE

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O6

19

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COVID-19

NEWS

BOOK SHELF

THE LAST WORD

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Editor Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy

Welcome to issue 2 of Hotel & Catering Review 2020

Designer: James Moore Photography: Food on the Edge, Shane O’Neill, Ballynahinch Castle, Irish Guild of Sommeliers, Welbilt, DELI-LITES, Dunnes Stores, Photographicmemory.ie, Minibar Systems, Jenn-Air, Baidu, Percipia, Hodder & Stoughton, Brewer’s Publications, Penguin, Dan Dennison Stock Photography iStock Infographics: www.flaticon.com Production: Claire Kiernan Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9.

Tel: (01) 432 2200 ISSN: 0332-4400 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2019. 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.

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Editor’s View Restaurants across the country have been forced to close and lay off staff. As if that weren't enough, insurance companies are refusing to provide cover to businesses forced to close due to the Covid-19 crisis. Insurers are claiming that because restaurants either closed voluntarily or followed a 'general' government instruction rather than a legislated order, they simply don't have to pay out. And so, they're refusing and putting businesses around Ireland under additional, unncessary and unfair pressure. On top of that. commercial landlords are being accused by some of "going after" SME's and demanding rent payment, despite the fact that restaurants are in the midst of an unprecedented crisis. Some local authorities may have deferred rates for a couple of months but will still expect payment while restaurants are closed.

Where's the support? Where's the acknowledgement that Ireland's tourism industry plays a crucial role in contributing to the economy and therefore businesses within that industry must be protected?

Why has the government not introduced measures to allow for that protection? Why has the VAT rate not been reduced to 9%? The government must act now to prevent restaurants across the country, particularly regional businesses, from closing their doors permanently.

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

From all of us at Hotel & Catering Review, stay safe.

Denise Maguire

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

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THE 2020 GOLD MEDAL AWARDS ARE NOW OPEN FOR ENTRIES! Enter the awards today on our website: hotelandcateringreview.ie/awards/

uintessential Brands Ireland

For more information contact Ciara Murray on ciara.murray@ashvillemediagroup.com or 01 432 2201

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COVID -19

Storm A

Weathering the

How are restaurants around the country dealing with COVID - 19? Hotel & Catering Review caught up with Kevin Aherne at Sage Restaurant in Cork and Galway restaurateur JP McMahon to find out

JP MCMAHON, Galway restaurateur

niar, Cava Bodega and Tartare Café closed their doors on the 15th of March. “Social distancing wasn’t working at all. We considered opening as a takeaway but I think the market is saturated and for us, we would have been coming up with a completely new concept. That’s a big risk.

At the moment we are closed and there are rents and rates that have to be paid but we’re not losing money. If there are too many people doing takeaway, not everyone will survive.”

Insurance companies are refusing to pay out on claims made by restaurants and pubs that have closed due to Covid-19. “There are two things that I don’t have faith in – the banks and the insurance companies. It’s ironic that the hospitality industry needs a bail out now, something that probably won’t be forthcoming. I don’t think the insurance payments will come through. On The Late Late Show, Paschal Donoghue said we can’t stiff the insurers but if anyone needs to be stiffed it’s them. I’m also very concerned about rents and rates and the things that we can’t control.”

JP says more steps need to be taken to help businesses in the hospitality industry. “Employees have been taken care of which is great but more steps need to be taken to help restaurants. Some local councillors are talking about deferring rates but the rates need to be cancelled for the closure period altogether.

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Why a restaurant would pay rates when closed is beyond me.” Restaurants may be hard pressed to come up with the capital required to reopen, whether that’s in four weeks or eight weeks time. “We won’t have been trading for a period of time but we’re still going to owe the landlords and the Revenue. Summer trading will be impacted too. The USA will take a lot longer to recover from the virus so we could see a massive fallout in tourism. I think we need to take a serious look at what the tourism industry gives to Ireland as a whole. That’s something that we’re not very good at.”

As a country, we have a tendency to talk about things but ultimately push them down the track. “We’re not good at taking the lead. We tend to look to other countries. The Irish government needs to decide what’s good for it as opposed to what’s good for the banks and insurance companies.” Restaurants outside the big cities may feel the effects of the crisis more significantly. “A country restaurant is going to find it very difficult in the summer with no tourists about.

No measures have been suggested when it comes to landlords and rents either.

Most of our TD’s are landlords; Sinn Fein is one of the biggest landlords in the country so of course there will be no breaks there! We need to look at how we’re going to get people back to work. Half a million people are going to lose their jobs and a lot of them won’t get them back.”

JP hopes to have his three restaurants reopened by June. When we reopen and if we’re quieter, we won’t have as much employment. When we closed the restaurants, we laid off nearly 45 people and that’s just three restaurants in Galway. If every restaurant drops two or three staff, that’s going to be a lot of unemployment.” To help restaurants recover once restrictions are lifted, the RAI is pushing for the VAT rate to be lowered. “I hope the VAT rate is brought down to 9%. If we were to keep our prices the same, then we could possibly recoup our losses in the summer months.”

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COVID -19

JP McMahon

R

Kevin Aherne

KEVIN AHERNE, Sage Restaurant

estaurateur and chef Kevin Aherne has adapted his restaurant in Midleton, Co Cork into a takeaway service. It is, he says, a process that’s continually adapting as he redefines the structure of the service to ensure the safety of both staff and customers. “A couple of weeks ago we had 34 staff and today there’s three of us here. Changing to a takeaway wasn’t a decision we took lightly but bills have to be paid. We need to generate a bit of income to cover what has been lost already and what will be lost in the future. We’ve been very clear about what we’re doing and how we’re doing it; we’re not taking any risks,” said Kevin.

Customers who place orders at Sage must collect their food. They pre-pay over the phone and they’re then given a designated time to collect. “There’s no queuing and I’m only taking a certain amount of tickets every day. We have ensured that people aren’t meeting each other at the door. Luckily, we’re not in a big city so we don’t have crowds outside.” The response so far has been very positive. “There have been a lot of encouraging texts and well wishes from people. There have also been one or two negative comments which I dealt with directly.

I think some people were unaware of how we were setting up the process,

they thought we were running a restaurant on a full staff. That’s obviously not the case. There are two of us in the kitchen and one person out front.”

Kevin’s kitchen is large enough to allow for social distancing guidelines to be adhered to. “There’s usually five or six of us in there so it’s not really that difficult. We’ve set it up so that one person is on one side of the kitchen and the other person is on the far side.” Each morning, the three members of staff sit down and plan out the day ahead along with the following day.

“We can’t work too far in advance as everything is changing so fast.” When Kevin began operating as a takeaway, he ran a full menu which has since evolved into a more pared back offering. “We found that with the full menu, there was a bit too much moving around in the kitchen, too much prep. We have since refined it to include a family dinner for four, dinner for two with two options and a special dinner. During the week we’re a bit healthier and at the weekend, we make the food a bit more fun. We’re trying to give a bit back as well and so we give a family dinner away every night to someone who needs it. We’re not just inside the kitchen trying to make money.”

Kevin and his team start at 4pm every day and finish at 8pm. “In that time, we do about 25 tickets. There’s no stress in the kitchen and no-one is meeting outside. If customers arrive late to collect, they’re asked to stay in their car.”

So far, the service is working quite well. “We’re rigorous about the process, about social distancing and about hygiene in the kitchen. We all need to pay our bills so I’ll continue operating as a takeaway for as long as I can.

This crisis is going to last for three months or longer and that’s a long time for any business. If a member of staff feels unwell, it’s game over or if a staff member decides they’d prefer not to work, that’s absolutely fine. We’re operating on a day by day basis right now so we’ll have to see what happens.”

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News

News Your monthly round-up…

APPOINTMENTS MÍCHEÁL O’MUIRCHEARTAIGH RECEIVES 2020 IHF PRESIDENT’S AWARD Legendary GAA commentator, Mícheál O’Muircheartaigh, has received the Irish Hotels Federation’s (IHF) President’s Award 2020, the annual award bestowed on an individual who has made an outstanding contribution to tourism and Ireland. Congratulating Mícheál O’Muircheartaigh, the Irish Hotels Federation’s outgoing President Michael Lennon said: “Nobody else could elevate the spectacle of a damp league match in February to the heights of ancient Fenian battles on Ventry Strand or Moytura. His was the voice that helped to link many Irish at home and abroad with their origins, a new Ireland, proud of who we are and where we came from. Mícheál tells us that there is poetry in everyday language and in everyday events. This resonates with many success stories in our industry where language is an intrinsic part of communicating the emotions and experiences that Ireland offers as a tourism destination.”

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Ashford Castle has announced three new appointments. Lisa Toomey, formerly Director of Food & Beverage, has assumed the role of Director of Operations, Christopher Murphy has joined as the new Director of Food & Beverage and Paul Fogerty has joined Ashford Castle as Head Sommelier. Michael Leahy, concierge at the Castle has also joined an elite panel of global concierges having been awarded membership of Les Clefs d’Or in recognition of his superior service to guests. The four are part of the 400 plus strong team employed on the Ashford Castle Estate, which incorporates The Lodge at Ashford Castle.

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News

SEA CHURCH RESTAURANT

opens in landmark Ballycotton venue

NEW PROGRAMME TO FOSTER INNOVATION IN IRISH FOOD INDUSTRY Bord Bia and DCU Business School have announced a new programme designed to enhance the innovation capabilities within the Irish food, drink and horticultural sector. As part of the Bord Bia Talent Academy, the MSc Innovation & Insights programme will promote consumerfocused innovation and new product development within Ireland’s largest indigenous industry.

Bord Bia’s Organisation & Industry Talent Director, Michael Murphy said: “Notwithstanding record-breaking exports of €13 billion in 2019, the continued growth of the sector hinges on our ability to effectively identify and deploy insight-led strategies in the promotion of Irish food, drink and horticulture. The Talent Academy’s partnership with DCU Business School will allow us to attract and develop world-class talent in the area of innovation and design thinking which are essential to maintain our competitive edge.”

The 18 month fully funded scholarship programme will combine academic learning with an industry placement, allowing participants to undertake hands-on innovation projects with leading Irish and international food and drink organisations. The academic component of the programme will focus on innovation strategy, design thinking, consumer insights, global brand strategy and consumer research.

Participants will directly apply learnings from these modules throughout their placements within the food and drink sector.

The programme is currently seeking applications from individuals with a passion for innovation and an ambition to develop a career within the Irish food, drink and horticulture industry. Supported by Bord Bia and industry, successful participants will receive a full scholarship and a tax free bursary of €20,000 per annum. Individuals interested in applying can find out more at business.dcu.ie/bordbia. The closing date for applications is May 15th 2020 and programmes will start in September 2020.

Although it’s now temporarily closed due to Covid-19, Sea Church Restaurant opened recently in the old schoolhouse in Ballycotton, East Cork. The new incarnation of this Ballycotton landmark is part of a multi-million euro two year renovation by local businessman Pearse Flynn, which included a transformation of St Colman’s Church of Ireland into an iconic event space. The food philosophy at the 82-seater restaurant is centered around fuss-free dining using the best of Irish ingredients and featuring a number of local suppliers.

Executive Chef, Owen Davidson said: “The building’s setting by the sea and its history within Ballycotton makes it such a unique location for a restaurant.

We hope that in tandem with the music venue, it will become a focal point in East Cork for both locals and tourists alike, really showcasing what this part of the country has to offer.”

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News

THE K CLUB UNDER NEW OWNERSHIP

Dublin-based businessman Michael Fetherston has purchased The K Club, the 550-acre Straffan estate that includes a five-star 134-bed hotel and two championship golf courses. Under its new owner, The K Club is about to embark on a multi-year investment programme, transforming the property with a series of significant developments and refurbishments. The new owner says the focus won’t just be on capital expenditure but also on the delivery of an energised and welcoming visitor experience.

Extending the Tribe Tribe Hospitality in Galway has been extending its tribe to provide over 1,000 meals to frontline medical workers. After receiving an email from a woman who wanted in some way to help frontline staff but had no real way of directly helping, Tribe Hospitality MD Kevin Nugent set up a GoFundMe page to feed the heroes who are helping to save our lives. Tribe Hospitality has now served over 1,000 meals to staff at UCHG in Galway and has coupled this with gathering surplus food and bringing it to Galway Simon community.

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Tribe Hospitality’s Mr Waffle in Newcastle, which is directly across from UCHG, opened its doors for all HSE staff recently. They could get a coffee they actually wanted and were treated to some in-house bakes as well.

Mr Waffle staff volunteered their time to work and social distancing was observed throughout this coffee/tea service for HSE staff.

Link to GoFundMe page: https://www.gofundme. com/f/help-us-refuel-our-local-healthcareworkers?fbclid=IwAR3pusU7RiC_G6KgYhXMxl2_UuAAt5J_hEQl0RL-iOKX_lvtGm-wrUwnrs

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News

MARIA DUNNE FROM AIT NAMED STUDENT CHEF OF THE YEAR 2020 After a long day and a two-hour cook-off, student Maria Dunne from Athlone Institute of Technology was crowned the winner of the Knorr Professional Student Chef of the Year 2020. Maria was one of eight students competing in this year’s competition from various third level institutions across the island of Ireland.

The theme, ‘2020 The Future of Foods’, was based on how new emerging food trends such as plant-based diets and lifestyles are changing and evolving not just food but our relationship with food. The eight student chefs were challenged with plating up two dishes within two hours, all inspired by 2020 food trends. Each dish had to include a minimum of two Knorr Professional Products and two Future 50 Foods from the Knorr Professional Future 50 report. For her starter, Maria created her own take on garlic mushrooms with a garlic puree and foraged greens using Knorr products and ingredients she foraged from An Ghrian Glas Farm in Westmeath. Ling and Spelt was served for the main course comprising confit ling, Dunany organic spelt, cauliflower purée, lemon foam, wakame and An Ghrian Glas Farm greens. Maria was commended by the judges for her display of creativity and sustainability in the kitchen.

FAIRMONT BRAND LANDS IN IRELAND Augmented hospitality group Accor has announced that it is bringing the Fairmont brand to Ireland with the signing of Carton House. In partnership with the owner, Belmullet Hospitality Group, the hotel will now be managed by Fairmont. Carton House is currently undergoing a multi-million euro refurbishment to bring the property up to the globally recognised Fairmont brand standards.

The refurbishment is expected to be completed by the end of 2020 when the hotel will be rebranded as Fairmont Carton House.

The hotel will be the first Fairmont branded hotel in Ireland and the fourth in the UK and Ireland, joining The Savoy in London, Fairmont St Andrew’s in Scotland and the recently announced Fairmont Windsor Park, which is also set to open by the end of 2020.

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INVESTMENT AND FOUR STARS at Killarney’s Castlerosse Park Resort

ROKU GIN MAKES ITS ESSENCE KNOWN IN DUBLIN Roku Gin, the first premium Japanese Craft Gin available for purchase in Ireland, is now available in Balfes restaurant at The Westbury. Guests at a Japanese spirits dinner were recently treated to a unique tasting experience across flavours and scents from Japan with a three-course dinner, each course paired with a Japanese spirit and a bespoke cocktail. The event was hosted by Kevin Hurley, GM of Balfes and Zoran Peric, International brand ambassador for House of Suntory. Meaning ‘six’ in Japanese, Roku incorporates six traditional Japanese botanicals which are infused, distilled and blended by the Japanese artisans of The House Of Suntory Spirits in Osaka, Japan.

Castlerosse Park Resort has undergone a €1.5 million rebrand which celebrates the resort’s recent receipt of Failte Ireland’s four-star status and the launch of its ‘Green Agenda’, which over time will see the resort become fully sustainable.

According to the owners, the rebrand to Castlerosse Park Resort better encompasses the high standard of accommodation and leisure facilities available at the location, from the leisure club, spa and 9-hole golf course to children’s play areas, bike rentals, Grosvenor Restaurant and Mulligans Bar & Lakeview. Throughout 2020, the resort will embark on a ‘Green Agenda’ which will include a focus on water conservation, including sourcing the resort’s water needs from a 60m deep well on the grounds of the property. Recycling and waste will introduce recycle bins, a commitment to reduce waste to landfill and a ‘pledge on plastic’. Green energy is already in place in all 39 holiday homes and the introduction of heat pumps and solar panels elsewhere will greatly reduce the resort’s dependence on fossil fuels. In addition, the resort is currently creating a 100% organic herb and biodiversity garden, which the kitchen team will use in various dishes served in the resort’s Grosvenor Restaurant and Mulligans Bar.

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Partner PROFILE

Supporting the

Tourism Industry Fáilte Ireland has developed a Business Support Hub to help tourism businesses respond to the challenges of Covid-19

I

n response to COVID-19, Fáilte Ireland has created a new online support hub for tourism businesses, including practical webinars and advice guides on key areas:

• Business Liquidity • HR Risk • Managing Temporary Closures • Temporary Layoffs and Redundancies • Safeguarding Future Revenues • Jumpstarting Sales • Operational Guidance • Government Supports The National Tourism Development Authority is speaking to hundreds of tourism businesses across the country about the supports and advice they most urgently need. This suite of tailored business supports has been developed following this consultation and will continue to develop as the COVID-19 crisis evolves says Paul Kelly, CEO of Fáilte Ireland: “The situation is changing by the day and so will Fáilte Ireland’s Business Supports so they meet the immediate and urgent needs of tourism and hospitality businesses. Fáilte Ireland is focusing its resources on the challenges and issues here and now but also importantly looking at rebuilding the tourism industry and the vital contributions it makes to Irish society.

I urge you to continue monitoring www.failteireland.ie as we are in a very dynamic situation that is evolving daily and new supports and expert guidance will be added for Tourism Businesses to our site on a regular basis.”

“The situation is changing by the day and so will Fáilte Ireland’s Business Supports so they meet the immediate and urgent needs of tourism and hospitality businesses. Fáilte Ireland is focusing its resources on the challenges and issues here and now but also importantly looking at rebuilding the tourism industry and the vital contributions it makes to Irish society.”

For more information on the supports available, please see www.failteireland.ie and follow Fáilte Ireland Twitter @Failte_Ireland and LinkedIn (www.linkedin.com/company/failte-ireland).

If there is an area of support you think the tourism industry urgently needs, contact the Business Supports team at Fáilte Ireland by email on business.supports@failteireland.ie or call the support desk on Lo Call 1800-242 473 (Mon–Fri 09:00–17:00)

HOTEL

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WE’RE HERE TO HELP

The tourism industry has never faced such difficult times and at Fáilte Ireland, we are doing everything we can to help.

That’s why we have created a dedicated online support hub at failteireland.ie to guide and advise over the coming weeks and months.

Here you’ll have access to updates and support for your tourism business - everything from business liquidity to government supports.

For tourism specific business supports, visit failteireland.ie or email business.supports@failteireland.ie

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Cover Story

Surviving the new

The latest raft of government measures have been welcomed by the hospitality industry but further clarification is still needed

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Cover Story

The latest raft of government measures have been welcomed by the hospitality industry but further clarification is still needed

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Cover Story

NATIONAL COVID-19 INCOME SUPPORT SCHEME

n the 24th of March, An Taoiseach Leo Varadkar announced that all restaurants and cafes were to limit their supply to take-away and deliveries due to the Covid-19 crisis. The new measures include an exemption from planning for restaurants who are now permitted to operate takeaway service without having to seek permission. An Taoiseach’s announcement also called on hotels to offer rooms only for essential non-social and non-tourist reasons.

The Irish Hotels Federation has welcomed the government’s new Temporary Wage Subsidy Scheme, the enhanced Covid-19 Pandemic Unemployment Payment and the fact that the self-employed are also covered by the updated scheme.

People facing difficulties with their mortgages have also been provided for.

Commenting on the new measures, Adrian Cummins, CEO of The Restaurants Association of Ireland, said: “I fully welcome the Cabinet’s decision as it is the best decision right now in the interest of the health of the nation, staff welfare and the safety of our customers. The Restaurants Association of Ireland are asking all members and restaurants and cafés throughout the country to please adhere to this decision. Public safety and stopping the spread of this pandemic must come first.”

He added that it had become evident to RAI members that the only viable way of supporting the efforts to save lives and protect the health service was to close restaurants. “Maintaining safe social distancing whilst operating busy restaurants and cafés is increasingly challenging and we must act in the interests of both our staff and our customers.” The government’s announcement to increase the Covid-19 Pandemic Unemployment Support payment for people who have been laid off due to the virus from €203 to €350 has also been welcomed.

“Maintaining safe social distancing whilst operating busy restaurants and cafés is increasingly challenging and we must act in the interests of both our staff and our customers.”

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This payment will also apply to the self-employed. However, the RAI has some specific concerns in relation to the announcement of the 70% top-up of workers salary to a cap of €410 per week. “Small businesses must not be penalised due to cash flow difficulties. Further clarification is needed regarding qualification i.e., demonstration of reduction in income of at least 25% and cash flow difficulties.”

The RAI continues to campaign for the introduction of business supports for restaurants and cafés including a reduction in the food VAT rate to 0%, the deferring of loan repayments and the availability of social welfare supports for badly affected businesses and staff. Similarly, the Irish Hotels Federation has welcomed the new measures but added that further sector specific measures will be required to ensure the recovery of tourism and other parts of the economy. “The announcement is very welcome but it is not nearly enough to safeguard the future of the tourism sector,” said President of the Irish Hotels Federation, Elaina Fitzgerald Kane. The Federation has also welcomed the government’s recognition of the role that hotels play in essential non-social and non-tourist services. The President described the new measures as essential to tackling the public health crisis and at the same time providing necessary supports to those who have lost their jobs. “Current and future bookings vanished in a matter of days. Revenues plummeted by up to 100% across the sector with a catastrophic impact on cash flow. We are calling again on the government to reduce the rates of tourism VAT and employer’s PRSI to zero until we see a recovery. In addition to our call for local authority rates to be waived, we are seeking direct business supports, including finance and marketing assistance. Let’s not repeat the mistakes of the financial crisis – too many jobs depend on the right decisions being made at the right time now,” she said.

THE FACTS 1.

A temporary wage subsidy of 70% of take home pay up to a maximum weekly tax free amount of €410 per week has been introduced to help affected companies keep paying their employees. This is the equivalent of €500 per week before tax

2.

Workers who have lost their jobs due to the crisis will receive an enhanced emergency Covid-19 Pandemic Unemployment Payment of €350 per week (an increase from €203)

3.

The Covid-19 illness payment will also be increased to €350 per week

4.

Self-employed will be eligible for the Covid-19 Pandemic Unemployment Payment of €350 directly from the Department of Employment Affairs and Social Protection (rather than the Revenue scheme)

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Cover Story

5.

Enhanced protections for people facing difficulties with their mortgages, rent or utility bills

6.

The employer is expected to make best efforts to maintain as close to 100% of normal income as possible for the subsidised period. Revenue will provide further guidance on operation of the scheme

7.

Employers must self-declare to Revenue that they have experienced significant negative economic disruption due to Covid-19, with a minimum of 25% decline in turnover and an inability to pay normal wages and other outgoings, in accordance with guidance to be issued

by Revenue

8.

9.

This scheme is open to impacted employers in all sectors. This recognises the impact that Covid-19 is having across all parts of the economy.

The employee must have been on the payroll in February 2020 Self-employed who qualify will be paid the Covid-19 Pandemic Unemployment Payment of €350 rather than through the Revenue scheme.

They will be eligible on a similar basis as the Revenue scheme for employees.

A “DEEPLY CYNICAL” MOVE Insurers are refusing pay-outs to hospitality businesses

T

he financial measures implemented so far by the government may not be enough, but they’re a start. Across the industry, there seems to be a general agreement that the government has acknowledged how essential the tourism industry is to the Irish economy. So while there’s more to be done, the new Covid-19 financial schemes for businesses are on the right track. Banks have also stepped up and offered their support to the industry, as have several other private businesses like Sky. But the insurance industry? Not so much. Insurers are rejecting claims for business interruption caused by coronavirus from hospitality businesses, claiming that the disease is not one of those listed in the small print of policies. The other excuse being used is the Government did not order the closure of thousands of businesses, it simply advised.

The insurance industry has been slammed by various industry organisations for the stance it’s taking at a time of national crisis, with politicians including Independent TD Mattie McGrath describing it as “deeply cynical.” The Licensed Vintners Association (LVA), the Vintners Federation of Ireland (VFI) and the RAI have slammed insurers who are refusing to honour the ‘Business Interruption’ cover for businesses forced to close due to Covid-19. According to the LVA and VFI, many publicans had indicated they would have used payments to provide payment to their staff during the closure period, thereby reducing the burden on the social welfare system and the Exchequer. All three organisations have called on the government to engage with the Irish insurance industry on the matter.

“This is a disgraceful decision by the two insurance providers,” said Donall O’Keeffe, Chief Executive of the LVA. “At a time of national crisis, with the pub sector on its knees, these insurers have spurned us in our time of need and are refusing to play their part in this emergency situation.”

According to industry experts, most insurance companies in Ireland are reluctant to set a precedent that could have repercussions in their larger markets. This is an issue that could run and run and one that certainly doesn’t paint Ireland’s insurance industry in a very positive light.

The insurance industry has been slammed by various industry organisations for the stance it’s taking at a time of national crisis, while politicians including Independent TD Mattie McGrath have described it as “deeply cynical”

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Partner PROFILE

MAKING FIRE

CHECKS EZ WANT TO SAVE TIME AND MONEY WHEN IT COMES TO FIRE CHECKS, WHILE ENSURING YOU REMAIN COMPLIANT? THE ‘MY EZ FIRE CHECK’ APP COULD BE FOR YOU

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ire safety. It’s something that should be at the top of every operations or general manager’s mind but for most, their legal obligations may provide more headaches than reassurances. Despite a slew of fire-related incidents making the headlines recently, fire safety is something that often comes well down the list of many managers’ priorities.

“We’ve met with managers who roll their eyes whenever the topic is broached. They don’t realise that fire checks are actually a task which can be completed without expending much effort and time,” says Stephen Norman, one of the team at My Ez Fire Check, a new app designed to make fire safety procedures as easy as possible while keeping companies compliant with fire safety regulations.

“There’s a certain fear around fire checks and we understand that, particularly when you factor in the amount of paperwork required to keep the traditional fire register in order. Add in the time and manpower needed to carry them out and follow up on any issues and the checks can often be considered a drain on a company’s resources.”

“Media reports and our own research show that many businesses are struggling with their fire safety obligations,” adds Padraig Muldoon, Stephen’s colleague in the marketing department. “My Ez Fire Check is such a great solution.”

The My EZ Fire Check app saves businesses both time and money when it comes to fire checks. The system is completely paperless. All checks are conducted using a mobile

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device that is preloaded with proprietary software. Once the checks are completed and signed off, the data is timestamped and stored in the cloud. This means that files can be accessed instantly if and when they are needed. The software is formatted to issue reminders and will send alerts if checks are missed.

Combined, all of these features drastically reduce the amount of admin required to stay on top of fire safety obligations.

Lack of time and knowledge are two of the biggest issues My Ez Fire Check is seeing with customers. “Many hotel and bar managers are run off their feet with a seemingly endless amount of day-to-day tasks. Quite often, fire checks can be seen as a problem for another day,” said Stephen. “However, they needn’t ever be a problem.

Our benefits include increased accountability and efficiency, risk reduction and an elimination of paperwork. Not only can it help staff get about their day more productively, it also gives owners and management the added reassurance that all items were checked at the correct time.”

This is made possible through My Ez

Fire Check’s use of tag technology.

Checklist items will only be checked off when the device scans the tag located in a specific physical location.

So far, reaction to the new innovation has been extremely positive. “Everyone we’ve spoken with has been really interested, especially once they’ve seen the app in action. We’re already working with well-known names in the bar and hotel industry including the Charlie Chawke Group, the Camden Court Hotel and parts of the Press Up Group. Only recently we met with reps of a nationwide retail brand,” says Padraig. “We’ve just updated our website (www.myezfirecheck.com) and the analytics data shows that there’s demand for the product across the board.”

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Books

Books out this month....

Pod Life...

RESTAURANT UNSTOPPABLE Eric Cacciatore started Restaurant Unstoppable to “empower independent restaurant Find your owners/ next favourite operators podcastwith with with the tools, our pick of the knowledge bestand and attitude Author: Maura O’Connell Foley to happily and Publisher: Maura O’Connell Foley successfully live RRP: €35 out their purpose Available: www.mywildatlantickitchen.com and passion.” In his podcast, Eric talks about habits and characteristics that can My Wild Atlantic Kitchen: Recipes and Recollections help you be successful in is a compilation of Maura O’Connell Foley’s favourite the restaurant business and recipes created throughout her career in Kenmare mistakes to avoid. spanning over six decades. Several years in the Listen on Spotify or Apple making, this book is a comprehensive collection Podcasts capturing over 250 recipes of the food Maura has loved to cook throughout her life and successful RESTAURANT career as cook and restaurateur. My Wild Atlantic TECHNOLOGY GUYS Kitchen features stand-out dishes from the first tea PODCAST shop she and her mother Agnes opened in 1961, Jeremy Julian and Ryan The Purple Heather Restaurant and Piano Bar, The Williams cover trade shows, Lime Tree Restaurant, Packie’s Food and Wine and POS systems, scheduling also from Shelburne Lodge Guesthouse which apps, marketing, social she continues to run today with her husband Tom. media, mobile payment, Maura’s recipes are seasonal and classic and include EVG and much more in this the likes of Drop Scone Pancakes with Dry Cured podcast about everything to Bacon and Apple Syrup, Confit of Duck Leg with do with restaurant tech.

Pear and Ginger Salad and Twice Baked Hazelnut Listen on Apple Podcasts Goat’s Cheese Soufflé. or Stitcher

My Wild Atlantic Kitchen: recipes and recollections

Coffeeland: A History Author: Augustine Sedgewick Publisher: Penguin RRP: €35 Available: easons.com Coffee is one of the most valuable commodities in the history of the global economy and the world’s most popular drug. Augustine Sedgewick’s new history tells the hidden and surprising story of how this came to be, tracing coffee’s 400-year transformation into an everyday necessity. The story is one that few coffee drinkers know. Coffeeland centres on the volcanic highlands of El Salvador, where James Hill, born in the slums of nineteenth-century Manchester, founded one of the world’s great coffee dynasties. Adapting the innovations of the industrial revolution to plantation agriculture, Hill helped to turn El Salvador into perhaps the most intensive monoculture in modern history, a place of extraordinary productivity, inequality and violence. Sedgewick reveals the unexpected consequences of the rise of coffee, which reshaped large areas of the tropics, transformed understandings of energy and ultimately made us dependent on a drug served in a cup.

CHECK OUT SOME OF THE BEST FOOD RELATED BOOKS AND PODCASTS ON THE MARKET RIGHT NOW

Shelf Book

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THE KITCHEN IS ON FIRE Food writer James Ramsden and musician Sam Herlihy dish up a weekly offering of food-related nonsense, exploring the complex and often confusing world of modern gastronomy.

One minute they might be discussing the qualities of rice vinegar, the next asking whether or not Cher actually enjoys sharing plates.

With special guests, this is essential listening for anyone with ears.

Listen on Apple Podcasts

CATERING REVIEW

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The Last Word

United we Stand Cork’s Market Lane Group has created window messages to boost morale in the city

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ntended to provide a ‘visual hug’ for people still using the city centre, the Market Lane Group of Restaurants in Cork has created messages on the windows of its establishments in the Oliver Plunkett Street area of the city including Market Lane, Elbow Lane Smokehouse & Brewery, Goldie and ORSO. As a gesture of solidarity, this window display is now being used by several other businesses on the street which have also closed. The initiative has also been getting traction on social media from appreciative workers traversing the quiet city streets.

Any other establishments who would like to display these messages can download the artwork for free. More information is available at bitedesign.com/love-cork

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For more information on sponsorship opportunities please contact; Trish Murphy, Sales & Sponsorship Director Phone: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com

uintessential Brands Ireland

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