Hotel & Catering Review Issue 1 2019

ISSUE 1 2019

Food trends 2019 Mind your health Healthy food is here to stay

How disruptive technologies are improving the guest experience

Hospitality’s bidding wars for talented staff New Whiskey quarter for Dublin

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ISSUE 1 2019

Contents IN THIS ISSUE

14 18

Tomorrow’s World A new study reveals the issues the hospitality sector is set to face as disruptive technologies continue to revolutionise the guest experience

22 Healthy ever after With customers looking for more nutritious, healthconscious dishes, restaurants are adapting their menus to fit the bill. Hotel & Catering Review takes a look at some popular healthy food from around the country

THE YEAR AHEAD

From veganism and sustainability to the impact of the increased VAT rate, Hotel & Catering Review takes a look at some of the issues set to affect the hospitality industry in 2019

REGULARS

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News Supply Book A Quick Chat Line Shelf

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An ever-tightening employment market is forcing hospitality employers to engage in ‘bidding wars’ for staff. We take a look at an increasingly competitive sector where the candidate is king

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Hello to the hospitality bidding wars

Last call for plastic straws Plastic straws are being phased out of the hospitality industry but is it happening quickly enough?

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Editor Denise Maguire Art Director: Áine Duffy Design Assistant: James Moore Creative Director: Jane Matthews 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: Nicole Ennis 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 2018. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/advertiser is responsible for honouring the prize.

Editor’s

VIEW W

elcome to issue 1 of Hotel & Catering Review 2019.

The more profitable the year, the harder it is to find and retain talented staff in the hospitality sector. A report from Excel Recruitment has revealed the hoops employers are being forced to jump through in order to win staff. Candidates coming to the market are in the ideal position; they’re securing multiple invitations to interview in a relatively short period while the time to hire can, in some cases, be less than 14 days. This constricted market has led to ‘bidding wars’, where candidates are dictating the pay rate they are willing to move for, thereby forcing potential employers to increase their initial offer. Loyalty to companies isn’t what it used to be and with so much choice available to potential employees, the candidate really is king. For more on current recruitment trends, go to page 26.

Is 2019 the year when the hospitality sector feels the full force of disruptive technologies? In our tech special on page 18, we look at the specific strands of AI that hotels are employing to improve their guest experience. We also take a look at the intrusive aspects of these disruptive technologies and why adopting them requires strategic vision and decision-making that embraces technology as an integral, rather than a separate, driver of growth and improvement.

Sustainability, veganism, locally-sourced and wellness are set to be the buzzwords of 2019. This month’s cover story takes a look at the trends that are likely to impact the industry over the next 12 months. We also take a look at how Brexit may impact the sector and what effects the increased VAT rate is having on rural hotels.

If you have any comments or opinions on this month’s issue, feel free to drop us a line!

HOTEL

Email: denise.maguire@ ashvillemediagroup.com

Denise Maguire www.hotelandcateringreview.ie @HC_Review

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Editor: Denise Maguire

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News Your monthly round-up…

CELEBRATIONS AT THE TALBOT WEXFORD

A renovation for the royal county Dunboyne Castle Hotel & Spa recently unveiled a refurbishment valued at almost half a million euros, which includes an update to the hotel lobby and terrace lounge. Created by Gráinne Weber, project architect and interior designer Gregory Curran, the new look retains the building’s historic charm while creating a warm ambience for guests. Brass furnishings, custom art pieces commissioned by the Hotel, sage green linen wallpaper and the reinvention of the original walls of the Old House as a feature in the lobby have also helped refresh the venue.

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Gordon Kavanagh, Assistant Bar Manager at Talbot Wexford, took home the ‘Employee of the Year for the South East’ award at the recently-held Irish Hotels Federation Awards. A native of New Ross, Co. Wexford, Gordon has been a member of the Talbot Wexford team for eight years. Commenting on the win, Robert Millar, Area General Manager of the Talbot Collection Wexford, said: “Gordon’s philosophy is to give our customers the King, Queen, Prince and Princess treatment, ensuring they have the most memorable experience and return time and time again.”

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Maldron South Mall Cork opens its doors Cork’s newest 4-star city centre hotel officially opened its doors late last year. The hotel, located in the heart of the city’s business, shopping and entertainment district, is the first to be built in 14 years. It features 163 bedrooms, two restaurants, a bar, a cafe and five state-of-the-art meeting rooms to cater for both leisure and business guests. As well as the Grain and Grill Bar & Restaurant, Maldron South Mall will also feature The Italian Kitchen which will open its doors in Spring. The new hotel is the latest in a series of launches and refurbishments to the Maldron Hotel network throughout Ireland following a multi million euro investment.

Robert McCarthy, General Manager of Maldron Hotel South Mall, said: “We are delighted to rebuild areas of Parnell Place and Beasley Street which have sat derelict for 30 years. We are especially proud that this addition to Cork’s city centre has resulted in the creation of 100 jobs which will rise to 130 once the Italian Kitchen restaurant section opens later in the year.”

VAT increase could lead to closures Following a tweet on the increased VAT rate, the Minister for Finance has been accused of living in a Dublin “bubble” and not taking rural Ireland into consideration. In his tweet, Minister Paschal Donohue said that debate around the increase was understandable but that the decision was made in order to help deal with the ongoing over-reliance on corporation tax.

Responding to the tweet, Adrian Cummins, Chief Executive at the Restaurants Association of Ireland, said the hospitality sector had been thrown under the bus with zero debate/negotiation with the industry. Coffee shops and restaurants across the country have increased their prices as a result of the VAT increase. Adrian Cummins said he expects a lot of closures in regional and rural Ireland.

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Jameson Distillery Bow St named world’s leading distillery tour

Irish Distillers has announced that Jameson Distillery Bow Street was named the World’s Leading Distillery Tour at the World Travel Awards Gala Ceremony in Lisbon last December. The win follows the announcement of the distillery as ‘Europe’s Leading Distillery Tour 2018’ at the European Travel Awards in July. It reopened in March 2017 following an €11 million refurbishment, with visitor numbers topping more than 350,000 in the first year, making it the most-visited whiskey experience in the world.

Galway Food Festival to take hiatus for 2019 According to its organisers, the Galway Food Festival will be taking a hiatus in 2019 to reflect on its position and impact in the food community in Galway and to look into funding opportunities. Since 2012, it has become one of Ireland’s most celebrated festivals. More than 70,000 people attended last year’s event which saw over 100 food outlets and producers from across Galway and its hinterland taking part. JP McMahon, Chairperson of the Galway Food Festival, said: “Over the past seven years, the Galway Food Festival has been crucial in establishing Galway as a food destination. Its legacy has been continued in various ways, such as through Food On The Edge which grew out of the Galway Food Festival and will be returning this year.” Galway Food Festival is set to return to Galway in 2020.

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Irish hotels braced FOR BREXIT STORM Despite another year of growth in 2018, business sentiment among hotels has dropped significantly, according to the Irish Hotels Federation (IHF). Less than half of hotels (49%) now report a positive outlook for the next 12 months compared with the 82% who had a positive outlook this time last year.

Key concerns for the sector include the escalating risk and uncertainty around Brexit, reduced visitor numbers from the UK and the increasing costs of doing business.

While 73% of hotels have seen some increase in overall business levels this year, growth from North America and Europe has masked the poor performance of the UK market, with visitors still down 5%

on 2016. According to the IHF, this is having a direct impact on hotels throughout the country with 52% reporting a drop in business from the UK in 2018 while 40% have seen a drop in business from Northern Ireland.

Commenting on the findings, IHF President Michael Lennon said that even if a deal is eventually reached, any prolonged uncertainty in the coming months could result in a further erosion of consumer sentiment. “The impact would be more pronounced in regions with greater exposure to the UK market, particularly those outside the main tourism hotspots. These regions have lagged behind in recent years and can least afford

the economic hit.” He added that the IHF is particularly concerned about the Government’s change in approach to tourism and the lack of recognition of the important role it plays as an engine of economic growth and regional balance.

“With the Brexit storm gathering, relentless increases in the cost of doing business, international trade wars, a slowdown in European growth and the increase in tourism VAT, there is little surprise in the drop in business sentiment.

The Government must mitigate Brexit related risks to tourism and facilitate the continued growth of an industry that supports approximately 266,000 jobs, over 70% of which are outside Dublin.”

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ROE PARK RESORT AWARDED TRIPADVISOR ‘HALL OF FAME’

Liam Aherne, Palace Bar, Dublin was recently presented with a portrait of himself which was commissioned by the Irish Guild of Sommeliers.

Pictured is Oliver J. Murtagh, President of Irish Guild of Sommeliers making the presentation to Liam along with Andrew O’ Gorman, Secretary Irish Guild of Sommeliers and Willie Aherne, Palace Bar.

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Roe Park in Limavady has been awarded a place in the TripAdvisor ‘Hall of Fame’, created to honour those businesses that have earned a Certificate of Excellence for five consecutive years. This accolade has been presented to only 10% of the total businesses on TripAdvisor. To qualify for a Certificate of Excellence, businesses need to maintain an overall rating of at least four out of five. At present, the Roe Park Resort has 969 “Excellent” ratings on the online site, out of a total 1,597 reviews from guests.

Speaking about being inducted into the Hall of Fame, Roe Park Resort’s Sales and Marketing Manager, Sinead McNicholl said: “We are investing significantly in our facilities over the next year, beginning with the £500,000 refurbishment of our main function room, followed by our 118 bedrooms and restaurant. We hope this will only enhance our customer’s stay at the resort, creating unforgettable experiences for many years to come.”

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Appointment Notice Elephant & Castle spreads its wings

Helen Skeffington has been appointed Payroll Manager at Mount Charles. She is an Associate of the Chartered Institute of Payroll Professionals and has worked in payroll for over 13 years.

IRELAND SCOOPS ‘BEST DESTINATION’ AWARD IN NEW YORK

Christmas 2018 saw the opening of a new Elephant & Castle in Rathmines.

The spacious 110-seater restaurant features black and white images from Elephant & Castles’ native New York City on the walls. Early 2019 will see another expansion even further afield, when Elephant & Castle will march its way into Monkstown village.

For the fifth year in a row, Ireland has scooped the “best destination: Europe” award at the 16th annual Travel Weekly Reader’s Choice Awards gala.

Accepting the award in New York, Alison Metcalfe, Tourism Ireland’s Head of North America, said: “Travellers nowadays have tremendous choice, which

makes it more important than ever for us to ensure the island of Ireland stands out from other destinations. This award is really good news, coming at the end of another record-breaking year for Irish tourism from the US, as we prepare to kick off another extensive promotional drive in 2019 in this all-important market.”

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Caterer of the year 2017?

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IRISH GIN PRODUCERS EYE EXPORT OPPORTUNITIES IN CANADA Three Irish gin producers are to be listed for sale by LCBO (Liquor Control Board of Ontario), which retails and distributes alcoholic beverages in Ontario, as the Irish gin category begins to make a splash in the Canadian market. The news follows a successful trade mission to Canada last year, led by Michael Creed, Minister for Agriculture, Food & The Marine. During the trade mission, Minister Creed, at the request of ABFI, asked the President of LCBO to consider listing Irish gin. This request and follow-up lobbying by ABFI resulted in the decision by LCBO to run the first-ever competitive process to select Irish gin for listing in their stores. The three Irish gins to be listed in LCBO are Drumshanbo Gunpowder Irish Gin, Galway Gin and Glendalough Gin.

Visitors To Whiskey Distilleries Up 13% In 2018 New statistics from the Irish Whiskey Association (IWA) show that there were 923,000 visitors to Irish whiskey distilleries in 2018. This marks a 13.4% increase on 2017, when visitor numbers reached 814,000. The figures are based on returns from 13 Irish whiskey distillery visitor centres and brand homes located across the island of Ireland.

The figures show that overseas visitors made up 88% of total visits to Irish whiskey distilleries in 2018, with the largest number of visitors coming from the US and Canada (40%), followed by the UK (14%), Germany (8%) and France (7%). Visitors from the island of Ireland (North and South) accounted for 12% of total visits in 2018. The results show that the industry is well on track to reach target visitor numbers of 1.9 million by 2025, as set out in the Irish Whiskey Tourism Strategy.

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Partner

PROFILE

NEW YEAR, BIG PLANS

IRISH TOURISM LOOKS SET TO BENEFIT FROM FÁILTE IRELAND’S AMBITIOUS PLANS FOR 2019

FUNDING FOR CONNEMARA NATIONAL PARK

LOCAL HISTORY BROUGHT TO LIFE ACROSS IRELAND’S ANCIENT EAST The history and stories behind some of the oldest towns in Ireland’s Ancient East are to be brought to life through a series of newly updated Historic Town trail signs around the region. As part of the initiative, new signs were officially unveiled recently in Ardmore and Lismore in Waterford and in Wexford’s New Ross and Enniscorthy.

These are the latest towns to have the signage installed following Leighlinbridge (Co. Carlow), Athy (Co. Kildare), Carrickmacross (Co. Monaghan) and Wexford town where the signs were unveiled earlier this year.

Working with local authorities and historians, Fáilte Ireland has uncovered interesting and lesser known stories from each area’s history, with content being displayed through wayfinding, interpretation, photography, maps and other signage across each town. A further six towns across the Ireland’s Ancient East region will have signage installed and updated over the coming months.

Funding approval of €1.9 million by Fáilte Ireland was recently announced by the Minister of State for Gaeilge, the Gaeltacht and the Islands Seán Kyne, for Connemara National Park. The funding will include the development of an additional 10.5 km of new trails, a visitor car park at Mweelin, a children’s natural play area and a new Lime Kiln Trail to enhance access to more areas of the National Park.

When completed, the project will provide visitors with greater access to explore higher level walking and hiking to five of the Park’s mountains including Binn Bhán, the highest mountain in Co Galway.

The project is part of Fáilte Ireland’s strategic partnership with the Department of Culture, Heritage and the Gaeltacht’s National Parks and Wildlife Service (NPWS), to achieve the aims of further developing quality visitor experiences at Ireland’s National Parks while conserving and protecting the natural environment for the enjoyment of future generations. This investment will provide visitors with even more reasons to explore the region by providing a new and unique outdoor recreation experience of the cultural heritage of the National Park that complements the natural beauty of the landscape.

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SUPPORTING LOCAL AUTHORITY TOURISM OFFICERS Ireland’s Hidden Heartlands recently held a series of workshops aimed at local authority tourism, heritage and rural recreation officers in the midlands region. The Regional Tourism Management Programme is aimed at building Ireland’s Hidden Heartlands regional experience brand and is facilitated by Fáilte Ireland specialists, international consultants and other experienced and recognised industry leaders in tourism. Local authorities are central to the delivery of county tourism strategies and are a hugely important partner for Fáilte Ireland and the development and promotion of Ireland’s Hidden Heartlands.

€1M CAPITAL FUNDING ANNOUNCED

FOR SURF CENTRE IN SLIGO Funding of just over €1 million from Fáilte Ireland’s Large Capital Grants Scheme 2016-2022 has been provided to Sligo County Council for the development of a National Surf Centre in Strandhill. The announcement was made by An Taoiseach, Leo Varadkar. The project, which was also awarded €615,000 under the Rural Regeneration and Development Fund, will provide a high quality National Surfing Centre of Excellence on a central site along the Strandhill beach promenade. It also aims to provide local surf schools, individuals and the local surf club with a safe and professional service and will act as a focal point for surfing and other outdoor activities along the Wild Atlantic Way.

IRISH COUNTIES SHOWCASED TO US MEDIA A number of top attractions in counties Dublin, Wicklow, Carlow, Kilkenny and Kildare were showcased recently to a group of US media, with a combined US audience/ readership of nearly 8 million. The group was in Ireland on a ‘Winter Wonderland’ press trip to experience the countdown to the festive season.

2018 has been a bumper year for international media coming to Ireland from 20 overseas markets. Over 800 representatives from print, broadcast and online channels across the world were hosted during the year, providing Irish tourism with an overall reach to over 1.4 billion worldwide.

The equivalent advertising value of this reach is estimated to reach over €100 million.

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Cover Story

WHAT LIES AHEAD? From veganism and sustainability to the impact of the increased VAT rate, Hotel & Catering Review takes a look at some of the issues set to affect the hospitality industry in 2019

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MEAT AND VEG Vegetables aren’t playing a minor role on menus anymore. They’ve become the starring role in restaurants around the country, featuring prominently as a stand-alone main course on lots of menus. Fermented or pickled food is also very much in vogue at the moment; some restaurants are saving their leftover scraps of vegetables and pickling them in water, vinegar, salt and sugar. Meat is still a force to be reckoned with but chefs are starting to become more imaginative when it comes to using cheaper cuts of beef, lamb and pork. Other lesser used meats such as kid goat are also coming to the fore; one of the most popular dishes at Indian restaurant Pickle is the kid goat mince curry.

HEALTHY FOODS In 2018, customers continued to demand nutritious yet tasty dishes that also catered to their dietary requirements. That’s set to continue this year, with even more of an emphasis on the health benefits of food, not just for weight loss or fitness but for the impact food has on our mental health. Milk alternatives such as macadamia, oat, almond and coconut are becoming staples while gluten free options such as bread have become must-haves. John Farrell, the restaurateur behind 777, Luna, Dillinger’s and The Butcher Grill says sugar is now the huge no-no. “Fat used to be the big issue but now it’s sugar. I think we’ll see people eating less sugar, but much more protein, such as chicken and steak. Bowls as a serving option will be huge, not just for Asian food, but for all foods, from porridge and stews to standard mains. Ethnic food options will expand too, with more cuisines being explored. These trends will eventually be reflected on the supermarket shelves too.”

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MAKE HOSPITALS HEALTHY Understanding the importance of nutrition and extending that knowledge beyond commercial food operations is essential. “I think the standard of hospital food being served in Ireland should be much higher.

There is no reason in this day and age, even with tight budgets, that appalling food should be served. It doesn’t take much to create a nutritious meal based on the wonderful ingredients that Ireland has to offer. This has to change, not only for the vulnerable and sick people that are eating it, but also for the good of our nation. The government has finally recognised that Home Economics is an important subject, but now they must also realise they need to improve our food within the health system,” says Anthony Gray, owner of Hooked and Eala Bhan restaurants, Sligo.

KEEP IT LOCAL Customers want to know exactly where their food comes from and they’d prefer if that food came from the farmer down the road as opposed to the one across the country or across the water. That preference for locally sourced produce isn’t going away anytime soon. Anthony Gray believes Ireland has upped its game when it comes to the quality of food producers. “We’re now known as one of the best foodie destinations of the world.

We’ve gotten much better at telling our food story and stressing provenance and this has been helped by new openings and chefs and owners highlighting producers on their menus. With Fáilte Ireland’s new food strategy, I believe there are exciting times ahead for all.”

Taking the time to source ingredients properly is something of a lost art form, says Ciara

about the experience!” A growing number of restaurants are now using every part of the fish or animal they cook and they’re letting their customers know about it. Aimsir in Kildare, a restaurant that’s due to open in March this year, will only use ingredients from within Ireland - meaning no citrus, black pepper or olive oil, for example.

SUSTAINABILITY According to Bord Bia’s 2018 Irish Foodservice Market Insights Report, operating with a conscience is the expectation, not the exception and this includes reducing food waste and reducing packaging. While the focus has been on the coffee cup, the issue is likely to spread to plastics and broader packaging (both consumer-facing and back-of-house). Plastic straws have become a big no-no (see our feature on page 29) while eating seasonally is also being viewed as an easy way to reduce the environmental impact of our food habits. “It’s really important that we actively push against suppliers to reduce the amount of packaging that comes with ingredients,” says Ciara Treacy.

GO VEGAN Veganism became the buzzword of 2018 and that’s set to continue into 2019. A recent study from the EAT Lancet Commission may drive this trend further, revealing that vegans, vegetarians, pescatarians and semi-vegetarians have a 12% lower risk of early death than omnivores who eat a range of meats and veg every day. While vegetarian and vegan diets are very different, venues are starting to offer dishes for both preferences. For the second year running, the Vegan Foodie Festival was held in Dublin in January this year, showing how easy and accessible it is to be vegan around the capital.

“A growing number of restaurants are now using every part of the fish or animal they cook and they’re letting their customers know about it.”

Treacy from The Ross and the Killarney Park Hotel. “I’d love to see a return to the classics instead of the gimmicks. Tableside demonstrations are a great idea – dining is all

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BREXIT

With Theresa May’s proposed withdrawal agreement shot down in the House of Commons, uncertainty still reigns when it comes to Brexit. Myles O’Brien from The Tavern Bar and Restaurant, Murrisk in Westport, believes Brexit will reduce the numbers of UK and Northern Ireland visitors

to our shores while John Farrell says Brexit could negatively impact his suppliers. “It’s a situation we’re monitoring closely. While we choose the best products, we equally try to support Irish producers wherever possible but some suppliers need to bring their products or produce through the UK and that will need to be re-examined. The issue is the route to market, rather than no longer sourcing from the UK.”

“It’s really important that we actively push against suppliers to reduce the amount of packaging that comes with ingredients” VAT Now that the Christmas rush has passed, the very real repercussions of an increased VAT rate are being felt around the country.

Anthony Gray says Budget 2018 was a black day for the hospitality industry. “Yet again, the government based its economic report on our industry on Dublin and didn’t consider rural Ireland. Job losses and closures will be swift over the next few months; a shocking sad day for rural Ireland in the lead up to Brexit.

Say ‘hello’ to big food chains and ‘goodbye’ to the small proud Irish food producers.” John Farrell believes restaurants will try and weather the rise in VAT by increasing prices and reducing costs by sourcing more competitively. “It may actually affect suppliers more negatively than restaurants. We must strive to strike a balance between absorbing the additional costs while continuing to provide our customers with quality product and service.” Minimum wage, insurance costs and rate increases are already heavy burdens on all businesses, says Myles O’Brien, without an increase in VAT. “And then the government says it supports small businesses? If I gave my restaurant to the Minister for Finance to run for a year, he would surely bankrupt it. Our government is now cutting our wrists to bleed us dry.”

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Thank you, next There are some food trends we definitely won’t miss…

Doughnut shops – They’re still everywhere but reports show the sweet treat is falling out of favour “Instagramming your food! Just enjoy it and the people you are with” – Ciara Treacy, The Ross and the Killarney Park Hotel “The everything menu needs to disappear! We need smaller more concise and considered menus. Heavy food is on its way out. Lighter, healthier options with no compromise on taste are the way forward” – John Farrell, JCF Developments Restaurant no-shows – Not just bad manners, no-shows are costing the industry thousands every year “Frozen, processed crab claws should do a permanent disappearing act! They bear no resemblance to the delicious, sweet flavour of fresh crab” Myles O’Brien, The Tavern Bar and Restaurant, Murrisk, Westport, Co. Mayo

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Tech

2019 could be the year when technology starts to dramatically change how the hospitality industry operates. A new report

by Mazars, entitled ‘Artificial Intelligence – A Game Changer in the Hospitality Industry’, takes a look at the new AI-related technologies and suggests that with the full limits of big data yet to be explored, the hospitality industry is only at the start of this exciting journey.

Hotels are already using artificial intelligence and machine learning to carry out simple customer service tasks, as well as powering ‘smart’ hotel rooms that can adapt and predict individual guest requirements. According to the authors of the report, increased technology-led innovation requires strategic vision and decision-making that embraces technology as an integral, rather than a separate, driver of business growth and improvement.

The report also explores the difference in appetite and preference when it comes to Chinese and Western travellers. When it comes to Western leisure travellers (France, UK, Germany, US), 48% remember a memorable experience involving digital innovation while 87% of Chinese leisure travellers remember a similar experience involving digital innovation.

According to the report, it’s important that the hospitality industry fully understands how leisure travellers feel about

their AI experiences and how comfortable they are about giving up their data, which is a crucial element of AI and machine learning tools. Related to this is the security of data held, which is a further issue that the industry is currently grappling with.

Employee trust will also be a key factor if the industry wants to maximise the use of technology within business processes.

In this respect, exploring how technology can enhance rather than replace human expertise will be important going forward.

As technology pushes the boundaries of what can be achieved, hospitality businesses will need to adapt their models at a much quicker pace than previously needed.

One of the major challenges for the hospitality industry is the shift of power that AI brings. Disruptive technology not only opens the door for non-traditional players, but it also gives travellers the freedom to research, book and pay for trips independently through their smart devices. With touch points expanding, how the industry interacts with such change will be crucial to future success.

Artificial Intelligence (AI) is reshaping the hospitality industry as we know it. While hotels mainly staffed by robots may be some way down the line, hotels are using data and cutting edge technology to provide a range of innovative and exciting guest experiences.

Tomorrow’s A new study reveals the issues the hospitality sector is set to face as disruptive technologies continue to revolutionise the guest experience 18

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Tech

SEVEN AI-INSPIRED DIGITAL INNOVATIONS SMART IN-ROOM TECH Allows guests to unlock room doors using smartphones; in-room tablets; smart check-in and check-out systems; wireless charging pads; smart drapes and lighting; smart TVs and virtual reality.

SELF-SERVE TECH Automated check-ins and check-out options using browser-based applications to mobile apps.

ROBOTS From being deployed to check in guests and provide simple in-room service requirements to hotels mainly staffed by robots such as Tokyo’s robot hotel.

IBEACONS AND LOCATION-BASED TECH Beacon and location-based technology allows information to be sent to customers when they are in specific locations. The technology can be used to send a virtual key to guests, allowing them to unlock their door through their phone or to send maps and other information at opportune moments.

SIP-DECT TECH This is a powerful communication infrastructure that allows staff to stay constantly connected, enabling them to do their jobs and interact with guests more effectively.

SOCIAL LISTENING Tools to pick up guest reviews as well as keep track of bloggers and influencers focusing on the hospitality industry in order to keep tabs on reputation and guest preferences.

WEARABLES The Internet of Things (IoT) lets us connect with each other via wearable devices more efficiently.

Examples include Disney’s MagicBand which guests can use in place of paper tickets to the park and key cards to their hotel room. Such innovation can be used to entice more guests to book directly, rather than through third parties.

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Partner

PROFILE

HOSPITALITY IN A SNAPSHOT Thinking about a new marketing strategy? Your first port of call should be hospitality experts ARC Studios, a commercial photography, video and brochure production company who produce the highest standard of visual advertising in the marketplace

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RC Studios, based near Mullingar, Co Westmeath, is the only multidisciplinary agency in the country specialising in the hospitality sector that can brand, film and photograph your hotel.

Over the course of a project clients deal with just one account manager, ensuring continuity not just for your brand but for the message you want to portray in the marketplace.

Recently, the company won the contract for Luttrellstown Castle Resort, a prestigious project that will see ARC Studios deliver the hotel’s entire suite of photography, videos and brochures. A previously successful job led to the new contract. “We worked with Jessica Joyce, Director of Marketing and Events at Luttrellstown on a few projects in the past; we developed a brand for their afternoon tea. We ticked all the boxes on their requirements and the bonus is that Jessica has one account manager to deal with for her entire project,” said Aisling Kerr, CEO at ARC Studios. ARC Studios tailored its package to suit Luttrellstown Castles’

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Photographs by Colm Kerr in medium format

requirements, a service that the company offers to all hotels.

The new contract includes a refreshed corporate identity and a re-defining of Luttrellstown’s brand guidelines. “We also produced a pallet of colours for the resort. Corporate identity is key when marketing and ARC Studios has been producing brands

for the industry for over 15 years,” said Aisling.

Colm Kerr is the Director of Photography at ARC Studios. He was recently awarded his licentiateship in video production through the IPPVA. “We are delighted to be appointed the contract with Luttrellstown. It’s great to be able to offer both services – photography and

video to our client, allowing for continuity throughout the entire process,” said Colm. Understanding the client’s requirements and demographic is the first part of the equation, said Colm. “I tell the client’s story through video. Then it’s onto scene selection and planning. The video has to have a story, a start, middle and end.

Planning is also of paramount

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PROFILE

importance; before we land at a property we know exactly what our objective is and how to execute it. We also offer a full styling service which is headed up by Aisling who deals with model selection, clothing, hair and make-up and art direction.

You must understand the rules of photography in order to produce cinematic videos as each piece of video in essence is animated photography.”

ARC Studios’ work with Luttrellstown Castle is ongoing; the company is producing seasonal imagery

for the resort. “I’m constantly watching the weather to ensure conditions are perfect. We are producing all the images for their website, from aerial photography to food shots. We’re also filming two videos, one to promote the resort as a wedding venue and the other to highlight the resort as a destination stay. Finally, we will also be producing eight video bursts for use on social media – small movies that tell a story in 30 seconds,” said Colm.

Using a specialised commercial photographer

for hotel marketing is a nobrainer. “As a commercial photographer with a keen interest in architecture, it’s my job to portray your property to its maximum potential. I like nothing more than challenging myself to produce exquisite imagery.

When you take for instance food photography, I have to replace two of the most influential senses – taste and smell. So much comes into play in commercial photography – how a room looks, whether to use artificial lighting or natural, time of day, lighting direction,

required mood and of course being respectful to the architecture.” The work of a commercial photographer doesn’t stop there. “Post production is where the magic happens. The client’s brief is at the forefront of my mind during every step.”

For a consultation, contact Aisling and the team on 044 933 0000.

Check out the company’s portfolio at arcstudios.ie, take a look at ARC Studios on Instagram or connect with ARC Studios on LinkedIn

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Healthy Eating

Saba’s Caveman Paleo Dish

With customers looking for more healthconscious dishes, restaurants are adapting their menus to fit the bill. Hotel & Catering Review takes a look at some popular healthy food from around the country

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SABA’S CAVEMAN PALEO DISH

150g cooked butternut squash 120g cooked sweet potato 100g bok choy 80g carrots par boiled 80g broccoli par boiled 80g peppers sliced 80g Chinese leaves 80g mushrooms cut in 4 3 dsp rapeseed oil 3 cloves garlic crushed ¼ dsp palm sugar 1 dsp fish sauce 2 kaffir lime leaves 1dsp rapeseed oil 30g red curry paste 200ml coconut milk • Prepare the red curry sauce.

• Bring the wok to a medium heat and add the oil and curry paste. Stir until there is a good aroma.

• Add the coconut milk and kaffir lime leaves and season with fish sauce and palm sugar. Keep sauce to one side.

• Bring the wok to a medium heat and add the oil and garlic.

• Add butternut squash, sweet potato, bok choy, carrots, broccoli, peppers, Chinese leaves and mushrooms. Pour red curry sauce over the ingredients and mix well together.

• Add squeeze of lime.

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ood that benefits us nutritionally and promotes our wellbeing, both physically and mentally, is having its day. Restaurants are responding to customers’ requirements by adding wholesome yet tasty dishes to their menus so much so that these days, you’d be hard pressed to find a menu without one or two healthy options.

Cathal Kavanagh, Executive Chef at Blackrock Clinic, knows a thing or two about healthy food. Last year he completed a Masters in Applied Culinary Nutrition and made the move from hotels to healthcare. “My father’s hospital stay motivated me to change career. I couldn’t believe the poor quality of food available to patients and became aware of my lack of knowledge when it came to what was actually in food as opposed to how to make food taste nice or look presentable.” As Executive Chef at Blackrock Clinic, Cathal has revamped the menus with the aim of improving patient care through the food offering. “I was Executive Chef at both Carton House and the Westbury Hotel so moving to the healthcare sector was a big change. I’m not cooking for the masses anymore; all patients have different requirements. The right food can make their lives better, both nutritionally but also psychologically if they’re enjoying their meal.”

Restaurants are making much more of an effort to include health and wellness menus, says Cathal.

“Chefs have changed how they’re preparing food; the days of the heavy creamy sauces are in the past.

Today, it’s all about taste and texture. The challenge lies in knowing how to deal with ingredients and how to cook them. The success in most food operations, whether healthcare or more commercial, is based on the prep that goes into the actual product and how it’s cooked.” Cathal believes chefs should be given the opportunity to learn about nutrition and implement this knowledge into their menus. “I learned so much in the MA course. I didn’t realise how ignorant I was in areas that I previously would have taken for granted. We have amazing, talented chefs in Ireland; it would be great if they were given the chance to learn about the food they’re preparing.”

FOTA ISLAND RESORT’S CHICKEN QUESADILLAS 2 x tortilla wraps 500g chicken breast 2 tsps olive oil 15g cheddar cheese 3g coriander Handful spring onions Jalapenos to taste Toppings: guacamole, sour cream, salsa • Slice the chicken breast into portions and lightly salt and pepper.

• Heat the olive oil in a large pan over medium heat.

• Cook the chicken in the oil for eight minutes or until no longer pink.

• Set the chicken aside to cool. Whilst cooling, prepare the accompaniments.

• Cut the spring onions and dice the jalapenos

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•

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•

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very finely; you want a hint of heat and jalapeno flavour, but you don’t want to cause any fires.

Grate the cheddar cheese.

Top one tortilla wrap with the cooked, sliced chicken, cheese, coriander, spring onions and jalapenos.

Place second wrap on top and place the quesadilla on the hob in a dry pan on low-medium heat.

Toast until the cheese has melted and wrap is warmed through and browned nicely on both sides.

Slice into wedges and serve with Chef’s recommendations: guacamole, sour cream, spicy tomato salsa.

Enjoy! Best served with a chilled sangria or a Chardonnay!

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Cathal Kavanagh, Executive Chef, Blackrock Clinic

Healthy Eating

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Healthy Eating

GLENLO ABBEY’S QUINOA SALAD Compressed watermelon: Watermelon peeled, place in a vac pac bag One orange zest and juice Two sprigs coriander 1 sprig mint 10ml olive oil Sweet potato: 1 large sweet potato diced in big square 10ml olive oil 1 sprig of thyme ¼ tsp cumin seeds ¼ tsp coriander seeds Quinoa: 30 gr tricolor quinoa Veg bouillon Fresh herbs Olive oil 10gr pumpkin seeds 20gr feta Cumin dressing: 1/8 honey 50gr Dijon Mustard 50gr wholegrain mustard One orange zest and juice 200ml cider vinegar 500ml olive oil 1 litres oil • Compress the watermelon with all the ingredient to infuse the flavour. Once infused, preferably overnight, dice the same size as the sweet potato.

• Roast the sweet potato with all the spices until tender and cool down.

• Cook the tricolour quinoa with the veg bouillon. When cooked, season with olive oil, some of the dressing and some fresh chopped herbs.

• In the plate put the quinoa at the bottom of the bowl with crumbled feta on top. Toasted pumpkin seeds, three pieces of watermelon and sweet potato top the lot with microgreens.

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THE LOBBY LOUNGE AT INTERCONTINENTAL DUBLIN’S ORGANIC SALMON WITH ORANGE GINGER SAUCE 2 tortilla wraps 2 zucchinis 1 yellow pepper 1 red pepper 200 g snap peas 350 g sprouting broccoli 3 pak choi 6 organic salmon fillets, 180 g each ORANGE GINGER SAUCE 200 ml orange juice 66 ml soy sauce 30 g shallots 1 garlic clove 40g peeled ginger 1 lime juiced • Peel shallots and garlic; put into a food processor and set it to mix slowly. Add the soy sauce and orange juice and mix for one minute. Pass through strainer into a large bowl and add lime juice.

• Preheat oven to 175 degrees Celsius.

• Slice the zucchini in half lengthways (removing seeds with a spoon) and slice them half-moon shaped, around 2/3 mm thick.

• Slice the peppers in similar fashion; clean the snap peas, removing head and tail; blanch in water for two minutes.

• Tidy up the sprouting broccoli by trimming the stalk; blanch in water for two minutes.

• Cut the bottom off the pak choi, cut in half lengthways and blanch in water for one minute.

• Put a pan on a medium heat and add some vegetable oil, then sear the salmon skin-down for two minutes.

Place on a baking tray in the oven for seven minutes.

• In the meantime, put a wok pan (or a large flat pan) on medium heat and add vegetable oil.

• Add the peppers and the zucchini, cook for about two minutes then add the snap peas, broccoli and pak choi. Cook for a further minute, then add the orange ginger sauce; bring to simmer.

• To serve, spoon the vegetables onto your plates. Serve salmon on top of vegetables, spooning a little orange ginger sauce onto the salmon.

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Partner

PROFILE

AVVIO LEADSIRISH HOSPITALITY INDUSTRY International technology provider avvio has continued itsongoing expansion in ireland’s hospitality market this year, withnew job creation and a growing customer hotel list

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he award-winning solutions provider has continued to establish successful partnerships with high-profile customers in Avvio’s home market, as well as globally. The company has also been recognised with multiple accolades for its ground-breaking AI booking engine and for delivering outstanding performance in direct revenue growth for Irish hotels and accommodation providers.

In August, Jennifer Ryan and Ailís Cahalan were appointed as e-commerce managers, bolstering Avvio’s Irish team as it prepares for the next phase of growth.

Based from Avvio’s Limerick office and working within the client strategy team, the two new recruits have been supporting Avvio’s expanding portfolio of prestigioushotel customers.

Avvio has been working with Ice House Hotel and Spa in County Mayo, a member of Ireland’s Blue Book and has created a stunning new website, mirroring the hotel’s superb location and amazing architecture. Avvio’s digital marketing experts have also been working closely with the Ice House team to optimise the new website, create great content and ensure relevant information is communicated to guests.

Niall Kerins, general manager at Ice House Hotel, said: “We want our uniqueness and stand out location to really come across online, which is why we chose Avvio to help maximise our direct bookings and create an amazing website that really connects with our core target market segments.”

The hospitality technology provider was also appointed to manage the digital development for the prestigious launch of Grand Central Hotel in Belfast.

Avvio was tasked with raising brand awareness online and driving direct bookings.

Working closely with the Hastings Hotel digital strategy team, the objective was to ensure the online Grand Central profile appeared just as impressive as the hotel itself. The result was a fully optimised, vibrant and contemporary website, supporting the ethos of the hotel as well as boosting guest engagement and complementing its modern simplicity and style.

For the second year running, Avvio was named a finalist in the Innovative Supplier category in this year’s Gold Medal Awards, the leading independent awards programme for the Irish hospitality industry. The awards showcase the solution provider’s prominence in the luxury Irish hospitality market

as 24 of this year’s finalists are Avvio customers. The company also sponsored the category of Ireland’s Best City Hotel at this year’s awards.

Adding to what has been a successful period, Avvio has been named a finalist at the Google Premier Partner Awards and has been shortlisted for Best Technological Innovation at the Travolution awards.

Avvio is currently the booking engine supplier to the highest market share of 5-star properties in the

Republic of Ireland including properties such as Dromoland Castle, Ashford Castle, Killarney Park Hotel and Adare Manor. Steve Collins, Country Manager for Ireland, said: “We’re exceptionally proud of all we have achieved in the Irish hospitality market, and the success of the partnerships we’ve established. We’re looking forward to continuing the hugely positive relationships with our existing customers as well as taking advantage of exciting new opportunities for growth and expansion.”

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Feature

Hello to the hospitality

Wars Bidding

An ever tightening employment market is forcing hospitality employers to engage in ‘bidding wars’ for staff.

We take a look at an increasingly competitive sector where the candidate is king

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Feature

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he hospitality sector kicked off 2019 on a positive note. Consistent industry growth and an unemployment rate of 5.3% reflect a buoyant market, despite the ongoing uncertainty around Brexit and the increased VAT rate. That buoyancy is, however, having a detrimental effect on staff attraction and retention. The latest survey from Excel Recruitment shows a market that’s very much candidate driven, with top talent proving harder than ever to find.

According to the company, candidates coming onto the market are able to secure multiple invitations to interview quite quickly; in most cases, the time to hire can be less than 14 days. Candidates are now aware of the choices they have in relation to the jobs market and loyalty to companies is dwindling as competitors will do whatever it takes to attract talent from your company to theirs. As a result of this tight market, employers are being forced to adapt existing recruitment processes – reducing the time to hire or risk losing the candidate. The Excel Recruitment survey also found that this constricted market is leading to ‘bidding wars’ of sorts, whereby candidates are dictating the pay rate they are willing to move for, forcing potential employers to up their initial offers and current employers tabling counter offers.

The survey also found that the recruitment ‘crisis point’ for the industry continues to be the months of May and June leading up to the summer season and in September when the student population, thought to be around 45,000 in Dublin alone, moves to part-time work. Ireland’s large international student population is making up the labour shortage in many areas, but this can be problematic.

“Current law dictates international staff on a Stamp 2 Visa (those who are non-EU, studying in Ireland) can work no more than 20 hours per week and up to 40 hours during specific times of the year.

This calendar is not in tune with peak requirements of our industry and means many businesses are unable to hire excellent applicants due to these restrictions,” said Brian Nixon, Recruitment Consultant at Excel Recruitment.

Minimum wage has increased from €9.55 to €9.80 per hour along with employer’s PRSI, which has once again increased from 10.85% to 10.95%. This equates to a modest rise in the cost of employment for lower-skilled workers but, as a direct result, it is significantly pushing up the cost of employment for candidates on €10, €11, €12 and €13 per hour. “Our clients and consultants are seeing the salaries for bar, waiting and accommodation staff all reaching the same level as what would have been considered a supervisor’s salary two years ago.”

In 2018, changes to Employment Permit Regulations making it easier for businesses in the hospitality sector to source chefs from outside the EU were seen as a short-term solution to the chronic shortage of qualified chefs in Ireland. The reality hasn’t lived up to the hype. “The Department of Business, Enterprise and Innovation released strict criteria that companies must meet in order to avail of the scheme. Unfortunately, less than 25% of these permits were successfully applied for over the last year. We believe that there are a number of reasons for the lack in take-up, ranging from the complicated application process to the lengthy processing times.

We recently travelled to interview chefs in South Korea and were

very impressed by their experience. We’re currently in the process of bringing a number of chefs into Ireland and would advise any interested business to do the same,” said Brian.

WHAT ARE CANDIDATES LOOKING FOR? Hospitality candidates are increasingly looking for a role that can offer a greater work life balance.

“I would prefer a job that will pay a lower hourly rate as opposed to a higher annual salary. I am happy to work the hours demanded by the job but want my wages to reflect this” – Senior Chef de Partie, Dublin 1 DIFFICULTIES FOR HOSPITALITY EMPLOYERS “Employers are promoting chefs too quickly, perhaps due to the pressure of trying to keep them. This is resulting in chefs applying for senior roles without the relevant experience. We are seeing this across the board with junior-mid level staff across all hotel departments” – HR Manager, Dublin City Centre Hotel

ATTRACT, RECRUIT, RETAIN, DEVELOP When looking for staff, you want prospective employees to understand that your business is a great place to work. Today, candidates are like consumers and will evaluate employer brands prior to applying or accepting positions so why not show off your best asset by showcasing an employee profile? It’s also important to respond to social media posts and online reviews through sites such as Glassdoor. In our industry, word of mouth will always be key and it’s important to find out what your staff are saying about you.

When advertising, make sure you are writing an ad and not just a job description. Highlight pay, stability, company values and all the benefits associated with working for your company.

Reduce the time to hire and respond and arrange to meet prospective candidates as soon as the CV comes in. By doing this, you are getting to the candidate before your competitors and giving them a positive image of your organisation. Time and time again, we see candidates choosing lesser opportunities because it appears the process is moving quicker elsewhere.

Sell career development opportunities. Have a detailed plan in place for the employee, dependent on strong performance, with specific goals three, six, 12 and even 24 months down the line.

Get creative with incentives. Find innovative ways that your company can recognise excellent performance, bearing in mind that small and frequent incentives work and all things considered, have a very small impact on budget.

Brian Nixon, Recruitment Consultant, Excel Recruitment

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PROFILE

Time to Go BBQ! Head to The Great Outdoors BBQ Co for commercial catering equipment

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he Great Outdoors BBQ Co, the brainchild of Moira foodies Roger and Emma Allen, stocks an extensive range of barbeques, pizza ovens and commercial cookers. The commercial section is the newest addition to the company and allows clients to see high end charcoal ovens by respected brands such as Bertha Ovens, Josper and Fogerty Ovens. Fans of the latest trend for wood pellet smokers are also in good hands with the Traeger range, which has been operating for 30 years in the USA. Traeger’s 6-in1 versatility means you can grill, smoke, bake, roast, braise and

barbecue. From baby back ribs to woodfired pizza, smoky mac and cheese and even homemade apple pie, anything you can cook up in your head, you can cook up on your Traeger.

The Great Outdoors is also the main dealer in Ireland for the Italian built Alfa wood-fired oven range. Choose from a one pizza oven to the seven pizza oven for the catering trade.

For those who love the convenience of gas, there’s a wealth of options to choose from including Napoleon barbecues, which are particularly popular for outdoor kitchens where a built-in gas barbecue is a must.

Our new website is now live bwgfoodservice.ie

At BWG Foodservice, we have one simple goal and that is to deliver great quality food on time, every time, at market leading prices.

Order online visit shoplink.ie Call a member of our team to register 28

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Business Matters

Last call for plastic straws Plastic straws are being phased out of the hospitality industry but is it happening fast enough?

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plastic straw, which is only used on average for 20 minutes, can take more than 200 years to break down into smaller pieces. Quite often, it doesn’t even fully disintegrate.

Although other countries have already taken action on this issue, with the UK reportedly set to ban plastic straws, drink stirrers and plastic-stemmed cotton buds, Ireland still lags behind. Last year, the Restaurants Association of Ireland welcomed the banning of plastic and single use straws in restaurants and pubs, adding that the issue of waste needs to be addressed by all businesses but in particular those within the hospitality and bar trade.

So why are some operators within the hospitality sector not taking sustainability seriously, particularly when customers are demanding environmentally-friendly practices from the venues they frequent?

Reon Estie, Operations Manager at Castleknock Hotel, believes hotels may be slow to make the change to sustainable packaging for a couple of reasons. “I think it’s probably a resistance to change and a perception that it will be more expensive and also harder to get hold of. The reality is that sustainable alternatives are quite easy to source and that financially, they’re not restrictive.”

At Castleknock Hotel, single-use plastic has been replaced with disposable biodegradable coffee cups and recycled plastic straws.

“Recyclable biodegradable straws can sit in a drink for a long period of time, plus they cost the same as the traditional plastic straws. We also don’t buy swizzle sticks anymore, they were a big issue with regards to wastage.”

Ashford Estate has also stopped using plastic straws. “Both the Castle and the Lodge do not use plastic straws anymore. We have a strong CSR/green policy and over the next few months, we’ll be working on decreasing the amount of plastic we use in both properties.”

The Association has pointed the industry to various foodservice and catering equipment partners that stock paper and biodegradable alternatives to plastic straws such as Musgrave, BWG, Hugh Jordan and Nisbets who all stock a range of alternative options to plastic straws, including paper and bio-degradable. There are also several online stockists of alternatives to plastic straws that supply paper, bamboo, steel and glass straws.

BioStraws Based in Kilcoole, BioStraws supplies quality, biodegradable paper straws to the hospitality industry. The company supplies over 200 generic designs and can also provide custom designs. biostraws.ie

ecostrawz Ltd Glass, wheat and bamboo straws are available at UK-based company ecostrawz Ltd. The company has supplied hundreds of thousands of eco-friendly drinking straws around the world in an effort to combat the damage that disposable plastic drinking straws are having on wildlife and our environment. ecostrawz.co.uk

Photo Credit: BioStraws

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Supply Line

Make sure your dishes are sparkling with some of the most innovative dishwashers on the market

LOAD

UP NELSON

The new energy efficient AD55 pass through dishwasher from Nelson’s recently-launched Advantage Plus range comes complete with an integral condenser that captures the hot steam generated during a wash cycle and utilises it to heat incoming cold water. This eliminates the need for a steam condensate hood which, as well as carrying a substantial cost, is often not a viable option.

The built-in condenser constitutes a major part of the machine’s energy efficiency features, accounting for electricity savings of up to 30%.

The AD55 has many other energy and water saving features including double skinned insulation which prevents heat escaping and a shallow wash tank that uses the minimum quantities of water and energy necessary to ensure a perfect wash. According to the company, the machine draws just 2.9 litres of rinse water per cycle which is then used in the subsequent wash.

The pressure-pumped rinse water is also heated to 85°C, guaranteed by a thermostop control, to provide thorough disinfection. www.nelsonwash.co.uk

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Supply Line

DISHWASHERS of the future MIELE A steady supply of clean and sparkling glasses and crockery in the hospitality industry is fundamental. Miele Professional has designed a comprehensive range of freshwater and tank dishwashers designed to cope with the high demands of quality and speed. The range of freshwater dishwashers offer wash cycles of just five minutes and effective programmes to ensure your tableware comes out ready to put straight back on the shelf or table.

The company’s new range of tank dishwashers are ideal for larger establishments that require a fast turnaround of glasses and crockery, without compromising on the quality of the clean. With a wash cycle of just 50 seconds, the Performance model tank dishwasher can throughput 72 full baskets an hour. In addition, all freshwater and tank dishwashers have an impressive range of accessories to customise your dishwasher exactly how you need it. www.miele.ie/professional

WINTERHALTER Warewasher specialist Winterhalter has extended its finance system, Pay Per Wash (PPW), to its PT passthrough machines. PPW means operators can have a Winterhalter dishwasher or glasswasher with no upfront cost – they simply pay each time they use it. The initiative works by exploiting Winterhalter’s Connected Wash technology, which links machines to the internet. The operator selects a desired number of wash cycles and prepays for them, using a credit card and an online portal. The portal generates a wash code and the operator enters the code directly into the machine, allowing the wash to start straight away.

Winterhalter has also just launched new versions of its UC undercounter glasswashers and dishwashers. A new smartphone-style touchpad control panel makes them easier to use, while the body has been reengineered to give it the longest possible service life. The company has also upgraded its Connected Wash technology, making the new UC’s connectivity simpler and more robust. In terms of running costs, the new washfield reduces rinse water consumption by up to 25%, which in turn reduces energy consumption and chemical consumption.

Overall, the result is a reduction in operating costs of up to 22%. www.winterhalter.co.uk

So your dishwasher breaks down in the middle of service. These things happen and while it doesn’t stop front of house service, it can cause chaos in the kitchen and be a costly inconvenience. Next step? You phone your service company and if you’re lucky, they may have an engineer in the area but usually, they won’t arrive for 24 to 48 hours.

With the next generation of WiFi connected dishwashers, your problem can be solved in minutes.

These new machines are becoming more widely available across a number of brands in the UK and Ireland. However, not all systems are equal in their functionality or usefulness and it is not being universally adopted by service providers. Available from Aventus Group and manufactured by Krupps Italy, the i-connect for warewashers is the oldest and most developed technology of this kind. It allows the supplier to quickly see what your machine is doing and potentially fix the problem straight away. Up to 24 parameters can be instantly altered to fix or optimise your machine. i-connect allows us to better diagnose problems remotely too. So even if we can’t fix the problem instantly we will often be able to determine if you can solve the problem on site, or we can prepare our engineer for a quicker fix. i-connect also allows us and therefore you to understand how your machine is being used hour by hour and day by day. As a business owner or manager in charge, insights into how your valuable equipment is being used by the operators and what it consumes can be a valuable management tool.

David Teasdale, General Manager, Aventus Group Ltd

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ASK YOUR HEINEKEN IRELAND SALES REPRESENTATIVE FOR MORE INFORMATION

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Pub Life

Pubs

Ireland’s First Non-Alcoholic Beer Bar Pops Up A series of events were held at Ireland’s first non-alcoholic pop-up beer bar across three days in January. The event was located on South Anne Street in Dublin city centre and included non-alcoholic beer tasting sessions with beer experts, a chill-out zone in the basement with a cinema screen, a House DJ nightly, Pure Brew lager and a range of small batch experimental non-alcoholic beers on tap.

Speaking about the ‘Bar For When You’re Off The Beers’, Sarah Gilligan, Senior Brand Manager for Pure Brew said, “We wanted to show people who love beer that they have an alternative. You can still head out and have great tasting non-alcoholic beer.

We can’t wait to see how people react to it and who knows, perhaps it might become a more permanent feature in the Irish pub landscape in the future.”

New Whiskey Quarter For Dublin Six Dublin pubs have collaborated to create the Powers Quarter, an initiative that aims to celebrate the historic Powers neighbourhood close to the old John’s Lane distillery and original Powers bottling hall on Drury Street. The initiative aims to bring to life the bars’ historic links to the brand through Powers-educated bartenders, point-of-sale and signature serves inspired by the unique story of Powers.

ABOUT THE POWERS QUARTER Thomas House, Thomas Street – this modern-day dive bar is where many workers from the distillery would have dropped into for a drop of whiskey after work

Signature serve: Powers Gold Label neat Market Bar, Fade Street – located on the site of the original Powers bottling hall which was built in 1889 and shipped Powers Irish Whiskey around the world Signature serve: Powers cocktail menu inspired by the workers of the bottling hall The Oak, Parliament Street – the bar at this pub has been fitted out with panels from the luxury liner ‘Mauretania’, which used to cross the Atlantic, and where Powers was the drink of choice Signature serve: Powers Irish coffee The Swan, York Street – a family-run pub that has supplied the locals with Powers for more than

a hundred years Signature serve: Powers John’s Lane neat Idlewild, Fade Street – a friendly neighbourhood bar and the site on which the first ever miniature spirit bottle in the world was invented by POWERS back in 1889 Signature serve: Powers Up cocktail John Fallons The Capstan Bar, The Coombe – a Dublin institution, where workers from the John’s Lane distillery could have enjoyed a whiskey a Century ago – its original Victorian fixtures and Powers mirror still reflect the area’s rich history today Signature serve: two Powers Three Swallow neat, toasted special and crisps to share

ISSUE 1 2019 | HOTEL

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CATERING REVIEW

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Bookshelf

Tom Kerridge’s Fresh Start Mini-market

We Eat Apples, Oranges and Pears Find your

favourite fruit at the market.

Banana?

dragonfruit

What shall I put in my trolley?

What a lot of fruit!

Where has my egg gone?

Straw-bear-y

How many oranges would you like?

I

Melon?

pears Super strong Yum!

Another apple?

Gulp... no thanks!

Find my twin

We Eat Bananas Author: Katie Abey Publisher: Bloomsbury RRP: €9.80 Available: www.easons. com Is that a flamingo munching on a banana?

What about that hippo flipping pancakes? We Eat Bananas invites children to choose their favourite foods and how they like to eat them across 12 spreads, packed with animals eating bananas, soup, sandwiches, sausages, ice cream, vegetables, spaghetti and more.

With interactive speech bubbles and hilarious shout outs, this book is for any parent who has ever struggled to get their kids to eat up.

Would you like some FRESH fruit?

Flying

Mmm . . . green smoothies are great!

Smoothie?

M

elon Collie

Author: Tom Kerridge Publisher: Bloomsbury RRP: €32.99 Available: www.easons.com

I am carrying a watermelon

Not me, I eat pancakes!

I’m hiding.

Shhhh!

Find four more tomatoes

Berry nice!

Yummy fruit lollies

Fresh Start features real home-cooked food from Tom Kerridge’s popular BBC TV series and aims to show the reader how easy it is to cook amazing meals at home. Tom Kerridge’s Fresh Start isn’t a diet book, but it is about taking control. If you cook from scratch, you know exactly what is going into your food and can take responsibility for everything that you and your family eat. Over 100 delicious recipes are featured, including quick and easy meals, lighter dishes, veggie suppers and weekend feasts.

Veggie Lean In 15 Author: Joe Wicks Publisher: Pan Macmillan RRP: €17.99 Available: www.dubraybooks.ie The first veggie cookbook from Joe Wicks aka The Body Coach, Veggie Lean in 15 features 100 flavour-packed vegetarian recipes, many of which are also vegan, along with three Body Coach HIIT workouts and a bonus abs workout.

Recipes range from Smoky Sweet Potato Chilli to ‘Creamy’ Butternut Pasta and all can be prepared in 15 minutes flat.

The recipes are ideal for full- and part-time veggies, as well as those wishing to cut down on eating meat in a healthy and delicious way.

Kick off January with the best of intentions with these newly published titles

Midnight Chicken (& Other Recipes Worth Living For) Author: Ella Risbridger Publisher: Bloomsbury RRP: €24.99 Available: www. dubraybooks.ie One night, author Ella Risbridger found herself lying on her kitchen floor, wondering if she would ever get up. It was the thought of a chicken, of roasting it and of eating it, that got her to her feet and made her want to be alive. Midnight Chicken includes recipes so inviting that you will head straight for the kitchen: roast garlic and tomato soup, chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. This is a cookbook to make you fall in love with the world again.

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A Quick Chat

Quick Chatwith Bryan McCarthy Bryan McCarthy, Executive Head Chef at Greenes Restaurant and Cask Cocktail Bar, chats about being a chef in West Cork in the ‘90s and cooking with wild food Background…

I started out in my hometown of Glanore in West Cork, where I worked as a waiter with Kieran Scully and Ciaran Woods. As a chef in gastro bar Kickshaws, we served eclectic food like ostrich, hummus and grilled halloumi - things no one had heard of in West Cork in the ‘90s! Through working at Greenes Restaurant over the past six years and joining Eurotoques, I feel I’ve found my place in Irish food.

Menu Highlights… Pork

TheTeam…

at Greenes is like a family and probably the strongest it has ever been. With the chef shortage we put a lot of emphasis on staff retention to try and build a strong unit that can overcome any challenge.

Inspiration… Nature,

Belly and Black Pudding starter – it’s always on the menu, evolving all the time. The wild sea vegetables are really good with the cod and for dessert, the Woodruff set cream with Forced Rhubarb is a unique flavour of the Irish landscape.

Greenes.. The

panoramic window that looks out to the 60ft waterfall and courtyard is unique for a city centre restaurant in Ireland, if not the world.

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landscapes, the seasons, the farmers and producers who give so much love to their produce and products.

Ingredients…

I love cooking with wild foods, especially something from the Irish landscape instead of an expensive import.

Woodruff is the perfect example – we have completely replaced vanilla with it.

“I believe Ireland is on the verge of a major breakthrough onto the world gastronomy stage, which is a serious achievement in a business that’s very tough to survive in, never mind make a profit. I’m very disappointed that our government doesn’t see the negative impact the increased VAT rate will have on small hospitality businesses.”

Cooking style… The food

at Greenes is seasonal and local, inspired by the products that arrive at the kitchen each day. We pay the greatest respect to and strive to extract the best from these products to create dishes that tell our story and the story of Cork’s amazing produce.

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