ISSUE 1 2020
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THE INDUSTRY GIVES US THEIR TAKE ON WHAT THE BIGGEST TRENDS WILL BE THIS YEAR
M THE 7 BEST REASONS TO REPLACE A LEGACY PMS
A QUICK CHAT WITH Gavin McDonagh
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“The relentless march of the plantbased diet continues” - MARY FARRELL
e INTERVIEW
SHAKING THINGS UP AFTER TRANSFORMING THE MENUS AT THE ROTUNDA LAST YEAR, JOYCE TIMMINS IS FOCUSING HER EFFORTS ON A NEW CHALLENGE
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Go to hotelandcatering review.ie for the online edition
Contents ISSUE 1 2020
IN THIS ISSUE
2020 VISION
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“For kitchens, there has to be more focus on wellness and mindfulness. We rightly go on about sustainability but we need to look at the sustainability of chefs themselves. What are we doing to be more diverse and inclusive? The world is changing and we need to go back and see how we’re educating our young people coming into the industry”
CLOSED FOR BUSINESS Murphy Blacks in Kilkee is the latest restaurant to close its doors as the industry grapples with the VAT increase
MARK ANDERSON, CULINARY DIRECTOR, GATHER AND GATHER IRELAND
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SHAKING THINGS UP After transforming the menus at the Rotunda last year, Joyce Timmins is focusing her efforts on a new challenge
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REGULARS
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NEWS
BOOK SHELF
A QUICK CHAT
It might be a costly and complicated exercise, but there are several benefits associated with updating a legacy property management system (PMS) that might just help you stay one step ahead of the competition
GAVIN MCDONAGH
ISSUE 1 2020 | HOTEL
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CHANGE IT UP – THE 7 BEST REASONS TO REPLACE A LEGACY PMS
CATERING REVIEW
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Editor Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy
Welcome to issue 1 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 For the first issue of Hotel & Catering Review for 2020, we asked the industry to tell us what they felt would be of relevance to them this year. Industry issues like the increased VAT rate, the lack of skilled chefs, the proposal to introduce mandatory calorie counted menus in restaurants and cafes and rising food costs were mentioned by several people, as was the seemingly unstoppable rise of the plant-based diet. It looks like vegan substitutes have a way to go before they pass muster, with the likes of vegan tuna and vegan cheese not making it past Mary Farrell’s kitchen door at Morton’s in Ranelagh. Plant-based or protein substitutes are being touted as a healthy alternative to meat but it’s big industry that’s set to reap the benefits of the switch, says Ruth Hegarty at Chef Network. Instead of relying on these heavily processed products, maybe we should be putting fruit and vegetables centre stage instead. Elsewhere in this issue, we sat down for a chat with Joyce Timmins. Joyce, who’s now the Catering Manager at Marymount Care Centre, hit the headlines last year when a video of lunch being served to patients at the Rotunda went viral. It’s her hope that other HSE facilities take note of how easy it is to create nutritionally balanced, delicious meals that cost less and result in less waste. As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.
Editor: Denise Maguire Email: denise.maguire@ ashvillemediagroup.com
Denise Maguire
www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview
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News News
Your monthly round-up…
Record year for Irish food & drink exports
S E C T O R A L A N A LY S I S
Irish food, drink and horticulture exports reached €13 billion in 2019, according to Bord Bia’s Export Performance and Prospects report 2019/2020. This is the highest level of exports in Bord Bia’s 25-year history and brings to a close a decade of consistent growth in which food, drink and horticulture exports have grown by 67%, or €5.5 billion, since 2010. Commenting on the findings, Tara McCarthy, CEO of Bord Bia, said that nearly half of that growth came from exports to places outside of the EU. “This decade has seen over €2 billion more worth of dairy leaving Ireland’s shores while Irish whiskey also saw a significant 370% increase in its global export footprint to be worth €727 million in 2019. China, including Hong Kong, is now the largest market outside of those in the EU for Irish beef, with future growth anticipated in the coming years as a result of rising consumption and increasing consumer preference for high quality beef.”
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Dairy - Ireland’s dairy sector grew in value by 11% in 2019 to €4.4 billion. Reaching a value of €1.2 billion, butter remained the category leader in 2019. Increasing diversification proved fruitful for Irish cheese exporters, with an overall increase of 22% in exports. Meat and livestock – Meat and livestock recorded a 1% decrease in value to €3.9 billion. The decrease was driven by a challenging year for beef and sheepmeat while there was very strong category performance across both poultry and pigmeat. Irish pigmeat export values approached €1 billion for the first time.
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Beverages - Spearheaded by strong growth in Irish whiskey, Irish alcohol exports increased by 8% to €1.45 billion in 2019. Irish whiskey exports grew by 11% in 2019 to €727 million. The cream liqueur sector held firm with overall export sales of 7.9 million cases. Seafood – Led by Asian demand for high value products, seafood exports grew by 6% in 2019. Across the sector, Irish exports of seafood are now worth €605 million, though growth by category was mixed in 2019. Horticulture – Edible horticulture and cereal exports were up 8% to €248 million in 2019. Currency volatility, cost increases and
uncertainty in the UK consumer market - the destination for almost all Irish mushroom exports - resulted in continued consolidation in the sector. Despite this, the category’s exports grew in 2019 by 4% to €104 million. Prepared foods and prepared consumer foods – Irish exports of prepared consumer foods and prepared foods returned to growth in 2019 following a challenging 2018. Exports from the prepared foods sector increased by 12% to €2.32 billion. Exports of prepared consumer foods increased by 2% to €2.66 billion, with the UK accounting for 67% of these exports.
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CHALLENGING OUTLOOK FOR HOTELS IN 2020 According to the latest industry barometer from the Irish Hotels Federation (IHF), 2019 was a year of mixed performances for the hotel sector. Business sentiment amongst hotel and guesthouse owners across the country is continuing to fall with just over a third (35%) reporting a positive outlook for 2020.The latest CSO figures show only a 1.5% increase in overseas visitors to the end of November, compared to a 5.5% increase for the 11 month to end of November 2018. While almost half of hoteliers (48%) reported an increase in business for 2019, just slightly fewer (44%) reported a fall. Business levels from the domestic and US markets remain strong, with 48% of hoteliers reporting increases in the domestic market and 44% of hoteliers reporting increases in the US market. However, the UK market continues to decline. Seven in 10 hoteliers saw a drop in business from Great Britain in 2019, while over half reported a fall in business levels from Northern Ireland. The fallout from Brexit in 2020 and the high cost of doing business remain key concerns for the sector, with many highlighting the significant negative impact that escalating insurance costs and local authority rates are having on competitiveness.
“The fallout from Brexit and the high cost of doing business remain key concerns for the sector, with many highlighting the significant negative impact that escalating insurance costs and local authority rates are having on competitiveness” Michael Lennon, President of the Irish Hotels Federation, said the Government must put more supports in place to assist tourism businesses. “We continue to face high costs of doing business, which have been compounded by the Government’s decision to increase the tourism VAT in last year’s Budget. The threat to businesses posed by escalating insurances costs is well documented. Our members are also reporting significant pressure from rising local authority rates. The Government has to do more to tackle the costs that are stifling businesses. Tourism is a highly competitive business and these costs are making us less attractive as a destination. Decisive action is needed now to mitigate the impact this will have on tourism, especially the regions.”
CALORIES ON MENUS LEGISLATION IS “NANNY-STATISM AT ITS BEST” Proposed legislation that would force restaurants to display the calorie count of the food they serve on menus has been blasted by some industry groups. RAI CEO Adrian Cummins said that enforcing calorie count menus would cost the state tens of millions of euro to implement. He added that chefs would spend more time doing paperwork than in the kitchen, which would do nothing to make the career more appealing when we are facing a chef shortage. “It looks like this proposed legislation for presenting calories on menus is being rammed through by the Government with little thought about the negative effects it will have. This really is nanny-statism at its best,” he said. The RAI is calling for education, not legislation. “We want to see Home Economics or Food Science equivalent mandatory in second-level and we need more comprehensive food education on the primary education syllabus.”
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GOOD NEWS FOR CHEF WORK PERMITS Just before Christmas, the Minister for Business, Enterprise and Innovation announced that all chef grades are now eligible for work permits. Minister Humphries also removed ‘Commis Chef’ from the ineligible list for work permits. The quota of 610 chef permits has been abolished as has the cap of two chefs per establishment. All changes came into effect from the 1st of January. Commenting on the move, Adrian Cummins, CEO, Restaurants Association of Ireland, said: “Hopefully, these new work permits will help to alleviate staff shortages currently being experienced by the industry. This will be of benefit to all sectors in the hospitality industry and will facilitate combating the chef shortage Ireland is now experiencing.”
GET YOUR TAKEAWAY DRONE DELIVERED Drone delivery firm Manna Aero has announced that it plans to launch food delivery by drone services in Ireland in March of 2020. The company, which was set up by CarTrawler chief technology officer Bobby Healy, has received clearance from Ireland’s regulators and will commence food delivery by drone with an area occupied by 30,000 people. According to an article in the Irish Independent, Bobby Healy said: “We are on the cusp of the fifth industrial revolution, powered by drones and our intention with Manna is to make drone delivery as pervasive as running water. We want to literally transform marketplaces, economies and communities all over the world in a way that not just reduces our carbon footprint, but saves lives and creates jobs while doing so.”
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RESTRICTED SANDWICH BOARDS SCHEME “NOT WORKING” According to reports, a scheme to restrict sandwich boards in Dublin city isn’t working after figures show just one licence has been issued since its introduction four months ago. The council’s chief executive, Owen Keegan, has issued instructions for “zero tolerance” to anyone using unauthorised street furniture and four extra inspectors were hired to carry out enforcement. A total of 149 boards have been seized, with 22 owners paying fees totalling €2,771 to get them back. Officials have also issued 550 warning notices to business owners that they risk having their sandwich boards seized. However, only seven applications for a licence have been made to the council, with only one licence granted to date.
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FOTA ISLAND RESORT IS ABUZZ
In an effort to encourage more bees and insects across its Resort, Fota Ireland has implemented a list of actions set out in a pollinator-friendly management of golf courses guide. The guide explains how to provide food, habitat and safety for the 99 species of Irish bees whose numbers are in decline. Aspects of the plan are being put in place across Fota Island Resort’s three Championship golf courses and include initiatives like maintaining hives, reducing pesticides, allowing grass and plants to grow in meadow areas alongside the golf courses and planting pollinatorfriendly plants and shrubs. Other sustainability improvement measures at the Resort include the combined heat and power plant in operation at the hotel, the cloud-based data system that allows for significant benefits to power consumption, an extensive LED upgrade and involvement in a DSU scheme which allows the Resort to be reactive to the national grid as required during pressure times regarding the supply of electricity.
The calorie count debate thunders on, fingers crossed the election takes centre stage and this nonsense fades away to more pressing matters. Big voting power within the hospitality sector, prime time for lobbying, the VAT rate being a big one that’s killing the little guys”
Gaz Smith, Michael’s of Mount Merrion (Twitter)
NEW RANGE OF CANS FROM GALWAY BAY BREWERY Galway Bay Brewery has kicked off the New Year with the launch of a full range of canned beers. The Brewery’s core range will now be available in 33cl cans, with all limited edition, seasonal and collaborative brews available in 44cl cans. The range includes Of Foam & Fury, a double IPA with big tropical fruit flavour, a bittersweet balance and complex flavour; Full Sail, a simple malt beer with light fruity sweetness upfront, hints of zesty orange and a piney dry finish; Bay Ale, a copper coloured, traditional ale with malt and hop aromas and a smooth and well-balanced flavour; Althea, a modern American Pale Ale which is low on bitterness, yet massively hoppy on the aroma; and Buried at Sea, a chocolate milk stout brewed with
milk sugars and chocolate which gives rich flavour and body whilst retaining a lightness.
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THE KITCHEN PORTER – AN ENDANGERED SPECIES Staffing headaches are expected to increase for hoteliers as over 3,000 new hotel bedrooms become available and minimum wage is increased again this year. For a large number of businesses, the biggest struggle is trying to recruit kitchen porters. This difficulty is set to continue unless employers start to think seriously about the pay rate for this vital member of the kitchen team, according to Shane Mclave, Excel Recruitment Director. “Nearly all of the hotel and catering teams that contributed to Excel Recruitment’s 2020 Hotel and Catering salary survey noted that when pay rates for junior staff were brought 30-50 cent above minimum wage, staff turnover slowed significantly.” The report found that 2019 saw unprecedented demand for staff in several areas across the hospitality industry, some of which have never before been seen as supply-challenged. The employment market is driven by candidates, with jobseekers securing multiple interviews and job offers before making a decision. “One of the most common questions that we get from candidates is ‘What are the benefits?’ Taxsaver commuter tickets and bike to work schemes and meals and uniforms provided by the employer are standard for many jobseekers. Candidates are comfortable pushing to get as good a deal as possible before accepting new offers.”
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TITANIC BELFAST LAUNCHES RECRUITMENT DRIVE FOR 80 ROLES Titanic Belfast has announced it is recruiting for 80 frontline staff as it looks forward to 2020. The exhibition is recruiting for fixedterm contracts across the front line at Titanic Belfast and on-board SS Nomadic, including Visitor Experience, ticketing, hospitality outlets and retail to join its over 300 strong team. Chief Executive of Titanic Belfast, Judith Owens, said: “From the very beginning in 2012, we have valued our staff as one of our key assets and reasons for success. This year, we are recruiting for 80 roles and we want staff who are truly passionate about communicating Titanic’s story and showcasing the best of Belfast and Northern Ireland to local, national and international tourists – if this is you, you could be part of our award-winning crew.”
MARK ANDERSON ON THE VERSATILITY OF KALE At this time of year my go-to ingredient is Irish kale, which is definitely having a moment in Ireland right now. As we know, the popular green is no longer being overcooked until it’s wet or only being used in Colcannon. Kale is a brilliant, super versatile winter vegetable. It comes in many different varieties with a huge range of flavour, colour and texture, from Redbor Kale and its distinctive maroon, curly leaves and mild cabbage-like flavour, to the purple-green leaves of the sweeter Red Russian Kale variety. Kale roasts deliciously, is great in gratins, soups and stews and makes the most irresistible crisps to nibble on or scatter over a salad. My favourite way to use kale is to roast it. Kale takes on an entirely different quality when roasted and becomes crisp and crackly in some parts, tender in others. For the perfect snack I like to serve kale crisps with a drizzle of natural yoghurt or Velvet Cloud, which is my favourite Irish sheep’s milk yoghurt. Nice and creamy, but still sharp enough to cut through the flavour of the kale. Kale is a great everyday vegetable that’s easily grown and very inexpensive and is one of Ireland’s most widely available and commonly grown crops. Not only is kale delicious when cooked properly, but this dark green leafy vegetable has been deemed a ‘superfood’ in recent years due to its nutritional value and is packed with antioxidants. And finally, it’s a great source of Vitamin C. Mark Anderson is Culinary Director at Gather & Gather Ireland
TOURISTS OPTING FOR STUDENT HOUSES IN CORK DURING SUMMER MONTHS The latest report by property agents CBRE shows that hotels in Cork city are being affected by the growth in purpose-built student accommodation, with a surge in summer letting offers of apartments to tourists. Commenting on the report, CBRE Executive Director and Head of Research, Marie Hunt said: “The hotel market in Cork is becoming more competitive with additional new supply due to come on stream this year, including The Dean.” She added that Cork’s hotel sector experienced a slight deterioration in trading performance in 2019 but added that this is in the context of a record performance the previous year. “There are approximately 1,250 new hotel rooms in planning in Cork at present, albeit not all of these will come on stream in the short to medium term,” she said, mentioning The Dean and The Windsor by MacCurtain Street and Kent Rail Station, as well as one planned for Morrisons Island, to be run by Premier Inns. “Both occupancy and RevPAR have also been affected by summer rentals of purpose-built student accommodation which has come on stream in the city in recent years,” she said. ISSUE 1 2020 | HOTEL
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Closed for business Murphy Blacks in Kilkee is the latest restaurant to close its doors as the industry grapples with the VAT increase
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a more regional balance. Cracking the hammer on top of t hasn’t been a great month for Irish restaurants. The government has stated it’s going ahead with plans to everyone clearly wasn’t a good idea. All over the country, introduce calorie information on menus while the rural restaurants are closing.” ramifications of the VAT increase are being felt right across Finding qualified staff was another issue for Cillian and Mary the country. Prominent restaurants like the Rathmines branch as was maintaining the high standard of food that the of Fallon & Byrne, Amuse on Dawson St in Dublin and restaurant had become known for. “It’s becoming harder to Michelin-starred Mews in Baltimore, West Cork announced run a quality restaurant and still make a few quid at the end they were permanently closing, much to the dismay of the of the year. I was in a restaurant in Dublin where I had to walk industry. The latest restaurant to through the kitchen to get to the close its doors is Murphy Blacks toilet. I have no problem with that in Kilkee, Co Clare. Operating “When we looked at the VAT bill and I don’t think it’s a reason for a and deducted it from the end of since 2004, its owners Cillian restaurant to be closed down, but I’d be shut down for the same thing. Murphy and Mary Redmond year trading we asked ourselves, have cited the VAT increase as Maybe allowances are made for what are we doing this for? We’re one of the reasons for the smaller premises in Dublin but it’s putting 70, 80 hours a week into a very hard for me to look at something closure. “When the VAT was brought down to 9%, at the time like that and wonder, how come business and we’re barely getting that kept us going. I think they’re getting away with it and I’m minimum wage out of it” increasing it to 13.5% was the being punished?” If you’re a restaurant owner in wrong decision at the wrong time. For us, it was the straw that Ireland right now, you may feel like broke the camel’s back for sure. Ultimately when we looked you’re under siege. The VAT increase came into effect earlier at the VAT bill and deducted it from the end of year trading this month, the minimum wage is set to increase in February, we asked ourselves, what are we doing this for? We’re putting food costs are on the up and the threat of mandatory calorie 70, 80 hours a week into a business and we’re barely getting counted menus looms large. Yet, millions are being pumped minimum wage out of it,” said Cillian. into tourism incentives, proclaiming Ireland a unique food destination. “We’re urging people to come to Ireland for If a more nuanced, regional approach to the VAT issue had been taken, we mightn’t be seeing so many restaurant the great food but the decisions being made right now are closures today. “I have an issue with how the Irish Hotels making it very difficult not to go to a wholesaler and ask Federation and the Restaurants Association of Ireland them to make our desserts. We’ve always taken great pride fought the VAT issue. They looked at the country as a in our homemade desserts but I can see why some whole and fought it on the basis that it was the wrong restaurants will have to go down that road now. We’re going decision for everybody. I understand that you can’t have to end up with tourists coming to Ireland and saying the food is fine but it all tastes the same.” a completely different VAT rate for Dublin and the rest of the country but a better alternative could have been Closing the restaurant wasn’t an easy decision for Mary retaining the 9% VAT rate and to offset the cost to the or Cillian. “Murphy Blacks was part of our identity and exchequer, applying a bedroom tax in the bigger cities we’re aware of the impact it will have on Kilkee. However, like Dublin, Cork and Galway. That would have achieved we have to move on so it’s onto the next chapter for us.”
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Partner PROFILE
Neven goes
ELECTRIC WITH FLOGAS FLOGAS NOW SUPPLYING ELECTRICITY TO THE HOTEL AND HOSPITALITY SECTOR
performance par excellence. “The easy to control, clean, instant versatility of Flogas makes it a joy to work with”, commented Neven Maguire who uses Flogas LPG not only for cooking but also for central heating, hot water and the gas fire in the lounge at his premises, the world renowned MacNean House and Restaurant, in Blacklion, Cavan. Flogas LPG and natural gas has many advantages as it is cheaper and more flexible than other forms of energy. Another attraction for the hospitality business owner is its complete independence. Our customers have no fear of power cuts or strikes. This is a major advantage for the catering business, especially during periods of peak usage.
A fully integrated range of appliances for your establishment
Flogas provides advice on a full range of gas appliances to the hospitality business owners and we co-operate with some of the leading equipment companies to promote sales of gas equipment. Our gas fires provide guests with the cosy comfort of a fire burning in the hearth; they are efficient, economical and attractive and very, very clean. Flogas water heating provides instant, unlimited hot water at the turn of a tap. As our direct-fi red water-heaters only heat the water needed at any particular time, there is no heat loss caused by piping heated water around your building when it’s not needed. There’s also a gas tumbledryer in the gas appliance range. It is bigger than a conventional dryer and up to 35% cheaper to run.
Outdoor leisure activities Neven Maguire’s MacNean House and Restaurant has switched to Flogas Electricity for all its lighting needs
The new Flogas Gaslight cylinders, suitable for barbeques, are about half the weight of the traditional steel cylinders and will lessen any heavy lifting for your staff. The Flogas Gaslight cylinders are also suitable for patio heaters.
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Flogas - ideal for the professional chef
For more details on what Flogas can do for your business, contact us on 041 983 1041 or info@flogas.ie, www.flogas.ie
even Maguire’s MacNean House and Restaurant in Cavan has switched to Flogas electricity for all its lighting needs. Flogas is now supplying electricity to the hotel and hospitality industry in Ireland and has some very special rates for the sector. Flogas has been supplying LPG and Natural Gas as well as providing energy solutions and technical advice to the hospitality industry for many years.
For many of Ireland’s top chefs, there is no question that gas is the type of energy they prefer to use for a culinary
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As an energy solutions specialist, our business goes beyond simply managing and accommodating your gas needs. Working to a simple brief, to cut customers’ energy costs, we create and implement a complete ‘turnkey’ energy solution specific to your business. With our expert technical advice, dedicated aftersales service and all Ireland distribution network, you can see that Flogas has all the right ingredients for your business.
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PROVENANCE IS KING AT LOUGH ERNE RESORT Lough Erne Resort’s Executive Head Chef, Noel McMeel, has put provenance at the centre of his newest winter menu with a focus on fresh produce from Fermanagh, Cavan and Tyrone. His signature dish uses Fermanaghbased Pat O’Doherty’s pork fillet with crispy shoulder, served with hock terrine and rosti, confit belly and tapioca crisp, accompanied by sour cabbage, apple and sage butter, celeriac and maple jus. Commenting on the menu, Noel said: “In Ireland, we are so fortunate to have some of the finest, seasonal ingredients at our fingertips. This is so beneficial for our philosophy of sourcing, preparing and serving fresh food which is in season and locally sourced.”
The team’s drive towards a star and the fulfilment of reaching that target in October 2018 was the greatest pleasure of my working life so far. While a Michelin star may seem a somewhat arbitrary goal, it is not one which is easily attained. I will forever remember the collective effort that our staff put in during that period. To say that it was beyond the call of duty does not nearly do it justice”
Robert Collender on the closure of Mews in West Cork
IRELAND’S FIRST TIKI BAR OPENS IN DUBLIN OHANA, Ireland’s first Rum Tiki Bar, opened its doors to customers on Dublin’s Harcourt Street recently. The new bar will offer over 300 rums, including the most exclusive Bacardi family range to ever hit the Irish market. Some of the finest selection of rums in Europe will be stocked, including Chai Rum, an ultra-premium offering from Trinidad and Tobago, as well as their own OHANA blended offerings.
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Fáilte Ireland RINGS IN THE NEW YEAR
Thousands ring in 2020 at New Year’s Festival Dublin
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lmost 100,000 people lined the streets of the capital to ring in 2020 at the biggest New Year’s Festival Dublin yet. A joint Fáilte Ireland and Dublin City Council initiative, the New Year’s Festival Dublin is expected to have generated €10 million for the economy. The city came alive with two days of New Year's festivities including countdown events at the iconic Custom House, the Liffey Lights Midnight Moment Matinee, the Countdown Concert headlined by Walking on Cars, Ash, Aimee and Lisa McHugh and the Liffey Lights Midnight Moment. On New Year’s Day, the celebrations continued with a concert in Temple Bar
with music from Kila, Wyvern Lingo, Brian Deadly and Luz. Head of Festivals at Fáilte Ireland, Ciara Sugrue, said: “We were delighted to work with Dublin City Council on the eighth annual New Year’s Festival Dublin which featured some of Ireland’s finest musical talent to ring in the New Year in style. Festivals and events like this are crucial to the tourism sector. The New Year’s Festival Dublin not only provides a boost for tourism businesses in Dublin at an offpeak time of the year, but it also gives overseas visitors to Ireland a unique opportunity to experience the very best of our culture, people and places.”
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Towns allocated funding through €15.5M Fáilte Ireland destination towns scheme
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inister of State for Tourism and Sport, Brendan Griffin TD, recently announced funding under Fáilte Ireland’s Destination Towns initiative, which will be used to boost the attractiveness and tourism appeal of towns across Ireland. Through the €15.5 million Fáilte Ireland Destination Towns scheme which was launched earlier this year, every Local Authority in the country had the opportunity to bid for funding of up to €500,000 to develop a town in the county to enable it to improve its tourism offering. The full list of ‘Destination Towns’ that will receive funding between the first and second round allocations are: • Carlow County Council – Carlow Town • Cavan County Council – Cavan • Clare County Council - Ennistymon • Cork City Council – Cork City • Cork County Council – Bantry • Donegal County Council – Bundoran • Dublin City Council – Dublin Docklands • Dun Laoghaire-Rathdown – Dun Laoghaire • Fingal County Council – Skerries • Galway City Council – Galway City • Galway County Council – Clifden • Kerry County Council – Tralee • Kildare County Council – KildareTown • Kilkenny County Council – Kilkenny
Minister Brendan Griffin TD, Paul Kelly, CEO, Fáilte Ireland and Josephine O’Driscoll, Wild Atlantic Way Manager, Fáilte Ireland and, pictured in Tralee’s Town Park as funding allocated as part of the €15.5m ‘Destination Towns’ scheme
• Laois County Council – Portlaoise • Leitrim County Council – Carrick-on-Shannon • Limerick City & County Council – Limerick City • Longford County Council – Longford Town • Louth County Council – Drogheda • Mayo County Council – Belmullet • Meath County Council – Trim • Monaghan County Council – MonaghanTown • Offaly County Council – Birr • Roscommon County Council – Boyle • South Dublin County Council – Lucan • Sligo County Council – Enniscrone • Tipperary County Council – Cashel • Waterford City & County Council – Waterford City • Westmeath County Council – Athlone • Wexford County Council – New Ross • Wicklow County Council – Wicklow Town The Fáilte Ireland scheme is part of the National Tourism Development Authority’s
work to drive a better regional spread of overseas and domestic visitors and spend. With Fáilte Ireland research consistently showing that attractive towns and cities are key motivators for overseas holidaymakers coming to Ireland, the new scheme will provide funding to Councils to enhance public spaces such as squares, streetscapes and markets in a way that will engage tourists and enhance their experience in key towns. The process of identifying the towns that receive funding commenced in mid-2019 and was led by the Local Authorities in consultation with Fáilte Ireland. The Local Authorities will also provide funding for their projects. Fáilte Ireland’s Destination Towns scheme is funded under the Government’s Project Ireland 2040 strategy with the aim of driving sustainable growth in the Irish tourism sector and higher revenue and job creation around Ireland.
APPLY NOW: New classification system for Fáilte Ireland’s welcome standard Fáilte Ireland’s new Welcome Standard classification system is now live, giving accommodation providers the option to achieve a 3, 4 or 5 shamrock classification alongside their existing Welcome Standard approval. Fáilte Ireland’s Welcome Standard recognises alternative accommodation providers, for example glamping, pods, shepherd huts, yurts and lighthouses and much more. The new classification system focuses on the quality of service and hospitality offered and has been developed in line with contemporary guest expectations and international best practice, giving businesses the chance to stand out from the crowd. For more information and to complete the Welcome Standard Assessment to achieve classification, please visit www.failteireland.ie/welcomestandard
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The 2020 Gold Medal Awards will be launching in January 2020 For sponsorship opportunities contact, Sponsorship Director Trish Murphy Email: trish.murphy@ashvillemediagroup.com Phone: 086 837 9246
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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
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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Interview
Shaking things up After transforming the menus at the Rotunda last year, Joyce Timmins has moved onto a new challenge
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ast summer, a video posted on social media of lunch being served to patients at the Rotunda Maternity Hospital went viral. Surprisingly, the video’s popularity wasn’t down to the poor quality of the food but how good it looked. The Chef responsible for the meal being served that day was Joyce Timmins, the then Executive Chef at the Rotunda. “To be honest, I just thought I was doing normal food. Cooking everything fresh on the day makes sense to me whereas cooking meat, slicing it and then reheating it is much harder than just putting a joint of beef into the oven when you actually need it. It’s a no-brainer,” said Joyce. It might be a no-brainer but it’s not standard practice in Irish hospitals. Coming from Michelin-starred restaurants like Le Manoir aux Quat’Saisons in Oxfordshire and Restaurant Patrick Guilbaud in Dublin, Joyce brought an entirely different perspective to how food is prepared and served in HSE facilities, challenging the ingrained, almost impossible to shift food culture. A stint in the kitchens at Mosney Holiday Centre kickstarted Joyce’s passion for cooking. She completed her 7061 and 7062 in Cathal Brugha Street and went on to do a stage in Le Manoir. After working in Patrick Guilbaud’s, she joined the pastry kitchen in the Merrion Hotel which was followed by a Head Pastry Chef role in the Killarney Park Hotel and a
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“TO BE HONEST, I JUST THOUGHT I WAS DOING NORMAL FOOD. COOKING EVERYTHING FRESH ON THE DAY MAKES SENSE TO ME WHEREAS COOKING MEAT, SLICING IT AND THEN REHEATING IT IS MUCH HARDER THAN JUST PUTTING A JOINT OF BEEF INTO THE OVEN WHEN YOU ACTUALLY NEED IT. IT’S A NO - BRAINER”
nine-year stint at the Espresso Bar Café. “Around that time, I was after a more nine to five role so I went to KSG which was my first time working in industrial catering. It was a massive change as I wasn’t used to batch cooking but an excellent learning experience.” After various roles at KSG, Joyce saw that the Rotunda was looking for an Executive Chef. “When I began working there, the food wasn’t bad. It was more that there was no structure to it. On my first weekend, I was doing up plates of salads with ham, cheese, an egg cut in half, a bit of iceberg and coleslaw. I asked who they were for and was told they were for anyone who wanted them. These salads were like something your mammy might have prepared for you in the 1980’s. The amount of waste was unbelievable.” Joyce’s decision to cut the salads from the menu caused uproar. “I think there was a fear around offering a hot meal as hospital food had such a bad name. I told my team that if someone wanted a salad they could have one but that we would start offering two hot choices at lunch and two at night. I said, I guarantee you that those egg orders will drop to just one or two.” The new lunch menu offered two main courses, one vegetarian and one meat or fish and the same in the evening, only slightly lighter. Patients, unsurprisingly, loved the new dishes. Other changes, like substituting a salad for chips
served with lasagne, underlined the new Executive Chef’s commitment to providing healthy meals as opposed to conforming to the old guard approach. “On their rounds, the board of management would comment on how little was coming back on the plates. Wastage was at a minimum.” The menu in the restaurant was also revised. “Before I changed the restaurant menus, all the food items were sitting in a bain marie. I stopped all of that and brought in four main courses. They were very well received and takings went up.” Creating nutritionally balanced, cost-effective dishes for patients at the Rotunda wasn’t a challenge for Joyce. So why wasn’t this approach adopted before now? “I think it comes down to a lack of motivation among chefs. They’ve lost their mojo. I also don’t think chefs are being recognised enough in hospitals. Generally, HSE kitchens promote from within. I think it’s important to bring fresh blood in, for someone to say actually no, there are better ways of doing this.” An across the board, integrated approach to food in HSE facilities may be the answer, says Joyce. “Maybe we need a HSE executive chef team to go into health facilities, spend a month with the chefs there and roll out the same costed, allergent and calorie counted menu across all hospitals. Inspiring your team is also key. When I went into the Rotunda, I sent my guys to different places that I had worked in, just to show them what’s actually possible.” Joyce has since left the Rotunda but her legacy lives on; with the exception of one or two dishes, her menus have been maintained. “That role was definitely one of my career highlights. I’m proud of what we achieved there but I’m even prouder of the work I’m doing in my current role in the Marymount Care Centre, a retirement home in Dublin. I’ve never been so happy in a job.” Now the Catering Manager at Marymount, Joyce is preparing dishes for people with issues around dysphagia. “Before I started, the food being served to residents was great but we’ve tidied it up a bit and taken it to the next level. I’ve never had such job satisfaction. Throughout my career, I’ve worked in five star hotels and Michelin-starred restaurants but now, I’m giving something back.” That sense of giving something back and foregoing the lure of awards glory is something Joyce is very clear on. “This is the first calm, stress free kitchen I’ve worked in. My mam gives out to me all the time for swearing but apart from my current role, it’s kind of what you have to do to survive in this industry. You hide your feminine side. You show your balls even if you don’t have any and you work harder than the men just to be considered as good. It can be an extremely aggressive environment; I once had a banana shoved down my throat because I put a speckled banana on a fruit plate! Cheffing is extremely male dominated and even more so today, I think. I ended up leaving one role as the male chefs were on 10 grand more than me, even though we were all doing the same job.” Ambitions for the future include continuing to improve in her current role at Marymount. “I can’t believe it has taken me so long to work in this kind of environment. I’d also like to be taken on by the HSE to work in line with nutritionists or dieticians and get menus up to the standard that they should be at. It would be a lot of work but it would be so worthwhile. I don’t know if that team exists already but if it does, they’re not doing their job properly.”
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Call our expert team on 01 880 9300 or email info@javarepublic.com javarepublic.com
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Cover Story
Vision The industry gives us their take on what the biggest trends will be this year
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THE GM STEPHEN O’CONNOR General Manager, Limerick Strand
Food sustainability and menu provenance “locavore” is becoming an extremely important factor for the hospitality industry. Food and beverage choices are increasingly being made by conference organisers in particular to minimise impact and maximise enjoyment. Our Executive Chef, Tom Flavin and his culinary team pride themselves in serving the finest quality of Irish cuisine with an emphasis on fresh, seasonal produce. All the food is traceable and where possible, we place a very real emphasis on using locally sourced and produced products, offering a “taste the place” menu. Catering to special dietary requirements, such as gluten-free, plant-based and dairy or lactosefree, is also becoming mainstream and not so much “speciality”.
THE HEAD CHEF DAN KEANE, Urban Brewing
I think this year we’re going to see a huge shift in the mentality of chefs themselves. Everyone is talking about sustainability but I think that starts from how we order our food. From running the kitchen here, I know that every chef is sick of getting all their produce covered in plastic packaging. I think chefs are going to start reacting more to that and hopefully that will affect the manufacturers and the people that are actually packing it and sending it in.
THE WORKPLACE CATERER MARK ANDERSON, Culinary Director, Gather And Gather Ireland
The most obvious food trend is around sustainability and plant-based food, although I prefer to call it plant-led food. I think that’s set to continue. When you hear the horror stories coming out of Australia, I hope what’s going on there will help refocus people on where and what they buy. We shouldn’t be asking ourselves how expensive food is; it should be about paying the right price for food. For kitchens, there has to be more focus on wellness and mindfulness. We rightly go on about sustainability but we need to look at the sustainability of chefs themselves. What are we doing to be more diverse and inclusive? The world is changing and we need to go back and see how we’re
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I think the rise of casual dining will continue. You’ll always have the fine dining restaurants that people will want to go to but everyone else is going to get to a very high standard of casual dining. With the publication last year of the Noma Fermentation book, I can also see a lot more old school practices coming back in, highlighting the things we’ve lost in the past 20 years. Pickling, preserving and fermenting will become more popular. I do it myself and I’ve just gotten into foraging. I’m developing a proper passion for it and I can see it permeating its way through the industry.
educating our young people coming in. It’s a fantastic industry but we need to sell it and position it in the right way. There are so many horror stories out there but I hear horror stories from lots of different industries. It seems to be cool to just focus on hospitality. We also need to challenge some of the so-called heroes in the industry about what they’re doing in their kitchens to make sure they’re creating a sustainable environment. I think that leadership and empathy are skills you need to run a kitchen. It’s about understanding and listening to people.
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THE CONSULTANT RUTH HEGARTY, Agency
Director Of Egg&Chicken Food Projects & Consulting And Head Of Community Of Chef Network
THE COFFEE INNOVATORS FRANK KAVANAGH & PETER SZTAL, Cloud Picker
Over the years, technology on automating coffee equipment has enhanced rapidly. What would have once been shunned by the everyday barista is now welcomed with open arms. The likes of the PuqPress and the Ubermilk have allowed baristas to speed up workflow, reduce the likelihood of wrist strain from continuous tamping and reduce waste. In our own café, we’ve seen it firsthand. Since opening, we have saved on wasting approximately 3,950 2L plastic
milk bottles. Using this machine also allows for optimal milk management – no one likes crying over spilled milk! We expect to see further efforts being made in automation which will have countless benefits for the business and customer alike. The purchasing power of the coffee consumer is set to get even stronger. As everyone gains a greater understanding of the price of coffee, consumers who purchase cups of coffee or bags of coffee beans can forge a closer relationship with the individual farmers who’s coffee they enjoy most. Via innovative payment models coined ‘tip the farmer’, consumers will be able to scan unique barcodes and directly fund farmer operations instantly, from Donegal to Burundi. Consumers will be able to directly help grow coffee communities in the most remote areas.
The plant-based side of the industry is obviously a major growth area. I think that move towards plant-based food could very much play into the hands of big industry. There’s a huge opportunity to try and get more people focused on actually eating more vegetables and I think it would be great to see it going in that direction. Our industry and chefs have so much influence, it would be great to see chefs taking up the mantle and being more creative with vegetables. Let’s try and think about putting vegetables centre stage and giving fruit and vegetables the respect that we tend to give meat and fish. We’re facing into a very challenging period for restaurants. The issue around skills and chef shortages hasn’t improved and now we’re seeing the closure of really good restaurants. I think mandatory calorie counts on menus would be a really terrible move. The industry is saying it will be costly and difficult to implement and I fully agree with those arguments but I really feel that the central argument around this shouldn’t be that it’s costly. It should be that it’s not the right approach. We should be focused on building healthy attitudes towards food; focusing on calorie counting isn’t the way to do that. Taking our lead from the US in terms of policy around food and health isn’t a very sensible idea.
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THE FRANCHISER TONY MCVERRY, Managing Director, Esquires Coffee Ireland
When it comes to beverages, the big trend is the move away from dairy in milk-based drinks. I remember a few years ago if you had soya, you were doing well. Now, we have soya, almond, coconut and oak milk. That demand is growing all the time and it’s the millennials and Gen Z that are driving these changes. I would estimate that in our milk-based drinks, 20% are non-dairy. Over the past two years, the popularity of cold brew coffee has been building and I think it will continue to grow. This year, we’ll be introducing cold brew tea. We do reasonable business every summer with iced teas but I believe that will change. Cold brew tea is the trend in Europe and the USA and I believe it will hit Ireland either this year or next. In Ireland, we tend to be a bit more traditional than the UK and the USA so it takes us that bit longer to catch up with trends. On the food side, over the past 12 months we’ve been seeing less meat-based dishes being ordered for breakfast. The trend is for more veg and egg-related dishes. We recently introduced Shakshuka and it’s flying out the door, particularly for brunch at the weekends.
THE RESEARCHER MARY FARRELL, Executive Head Chef
THE TRAINER GAVIN MCDONAGH, Head Of Chef Development, Baxterstorey
This year will more of an emphasis on healthy food and in some of our commercial units, particularly the ones aimed towards kids, we’re moving away from fried foods and introducing healthier options. We’re also working on reducing the meat content in some of our dishes and introducing more plant-based and vegetable-based dishes. I’m a big advocate of fermented and pickled products from a digestion point of view and I can see that trend increasing this year. I also use fermented items for seasoning; a lot of chefs wouldn’t see lemon juice as an option for seasoning, but it works well. The stigma around workplace catering is changing, we’re moving away from opening packets of frozen veg and I think that’s something else that’s set to continue.
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& Head Of Culinary Research, Enterprise And Innovation, Morton’s And Sons
The relentless march of the plant-based diet continues. We at Morton’s are seeing changes in eating patterns where meatless meals are becoming increasingly popular, whether they be vegetarian or vegan. We’re continuing to expand our range to cater for the increasing demand and this is my area of expertise. It’s an area that’s made easier with new food products coming on the market such as vegan mayonnaise, vegan cheese, vegan tuna etc. However, these products have to live up to the taste test and many currently do not. I have tried vegan parmesan and vegan tuna substitutes and they will not be entering my kitchen any time soon. I think innovative ways of using pulses, grains, spices and pickles to create interesting vegan and vegetarian options are likely to become more mainstream. Meat substitutes are certainly a hot topic in culinary media but the pros and cons are being debated. Regardless, they will make an impact in the culinary world; we’re already seeing it with the success of Greggs vegan sausage rolls. I think it’s more likely that many people will opt for the flexitarian diet, choosing to eat meat intermittently as the novelty of the vegan diet wears off at the end of January.
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THE BREWER JASON O’CONNELL, Owner, Galway Bay Brewery
We feel that people are sick of the trends that define January. They’re sick of the whole vegan/ vegetarian/no alcohol trend and just want to get back to normal. For the past two Januaries we’ve been slightly busier and I think the reason for that is people just want a beer and a normal life. From a beverage point of view, mixed fermentation and sour beers are becoming popular. We’re seeing a growth in stronger, Classic West Coast 5-6% IPA’s. We also sponsor Food On The Edge and we collaborate with chefs on a beer for that event. For us, it’s about showing chefs that having good beer on your menu is just as important as having good food and wine. The trends we’re hearing about in relation to the growth in low alcohol beer aren’t true as far as we’re concerned. If it was a big trend, it would be on tap and there’s no non-alcoholic beer on draft in any bar in Ireland from what I can see. I think the change there is that you have a bigger choice of non-alcoholic beers, which is great news for everyone.
THE INDUSTRY VETERAN JOE MACKEN, Restaurant,
Hospitality And Catering Consultant
In this new decade, we’re set to see new openings based on our ever-changing society – regional Chinese foods, Filipino BBQ, Caribbean and more from Ghanian, Nigerian and West African cultures. Our own belief in new Irish food and in our produce will continue to grow. Chef-led restaurants are opening at a fast pace all over the country while chefs, farmers and growers are combining their knowledge and re-finding old skills. The most interesting part of this will be the story of where our food comes from and how it has benefited the environment around us, particularly in the beef sector. As restaurants trends are normally followed in many cases by supermarkets, we need to lead the charge in showing more respect to the animals we rear by eating all of them – the nose to tail approach is now being echoed in how fish is considered and delivered to table. Uber Eats/Deliveroo/Just Eat will continue to grow and as margins become tighter, restaurants will open a “second channel” under a different name that just supplies the delivery market essentials – you will see restaurants on your app that are being served directly from the kitchen door.
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Partner PROFILE
FOOD & BEV LIVE 2020
Open for Business Brought to you by IFSA and taking place on the 4th and 5th February 2020 at the Citywest events centre, Food & Bev Live is one hospitality event that’s not to be missed
A
ttracting thousands of visitors, Food & Bev Live is a two-day extravaganza of foodservice excellence bringing together national skills finals, live demonstrations, new product launches and unique networking opportunities. The show has been building in stature over the past few years and now offers visitors innovative ideas, new products, technology and the business advice they need to grow their business in the years ahead. Celebrating Ireland’s dynamic foodservice industry and an increasingly competitive market, Food & Bev Live 2020 will continue the event’s rich history of celebrating excellence within the industry and will play host to world-class competitions including the National Barista Championships, the ‘hotly’
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contended Chef Ireland Culinary Competitions and the Bartenders Association’s Irish Cocktail Championships. Speaking about the importance of providing a two day show that delivers for both exhibitors and visitors, Patrick Clement, IFSA Chairman said: “Food & Bev Live 2020 promises to serve up two days packed full of ideas, innovation and solutions for your business. From inspiring competitions to expert masterclasses, and an abundance of ideas, Food & Bev Live is simply the number one event for industry professionals in foodservice, hospitality and within the food and drink sectors in Ireland. Attending the show is free, so for people from across Ireland who work in foodservice and hospitality, it’s this year’s ‘must-attend’ event.”
What’s on at Food & Bev Live
In a first, the show has launched the inaugural Irish Foodservice Supplier Awards – the IFSA’s – designed to acknowledge product and service innovation within the foodservice industry. The theme for 2020 will be Innovation for a sustainable future and the awards have been created to shine a light on suppliers who are at the forefront of industry’s response to the environmental crisis. Over the two days of the show, Food & Bev Live will be hosting the National Coffee Championships, organised by the Irish Chapter of Specialty Coffee Association (SCA Ireland). Baristas will compete to be named champion and have the chance to represent Ireland at the World Barista Championships. The Bartenders Association’s Irish Cocktail Championships will see Ireland’s leading mixologists putting their skills to the test during the high-octane cocktail challenges. The winner will get the opportunity to represent Ireland at the World Cocktail Championships later in the year. New for 2020, Food & Bev Live will host Ireland’s first National Pizza Championships. In association with the Associazione Pizzerie Italiane (API), the competition will see chefs from across Ireland battle it out to be crowned National Pizza Champion. Also new for the February show, Food & Bev Live have partnered with The European Tea Society, bringing the first-ever national qualifying round of the Tea Masters Cup to Ireland. The competitions will take place in the European Tea Pavilion, a fresh addition to the two-day expo. Registration is free and now open via www.foodandbev.ie
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THE EXECUTIVE CHEF GARY ROGERS, EXECUTIVE CHEF, Conrad Dublin
Vegan cuisine is definitely a big trend I see coming. We have already worked on our new menu to include permanent vegan dishes (we have a Sweet Potato and Quinoa Cake, served with cumin hummus, parsnip crisps, couscous and coriander. We are planning for more in the coming months). Healthy eating and being conscious of where food is coming from is another trend we’re seeing. Luckily for us, we already ensure that whenever possible, we use fresh, local Irish produce from our Irish suppliers and ensure a farm-to-fork strategy in our cuisine. We also make sure to check our suppliers are sustainable as it’s a priority for us to continue working for the environment. We’re aiming to become as waste-free as possible in the kitchen; we’ve started reusing blitzed old bread in fresh new bread mix. We also recycle coffee grounds and send it off to our local farmers.
THE GM FRANK MINOGUE, GENERAL MANAGER, Armada Hotel
Recruitment and recruiting chefs in particular is an ongoing issue. So much more can be done at ground level to make it more attractive for people to join the industry. Rising insurance costs are going to cripple smaller businesses unless they are tackled on a national basis. It’s a much bigger problem than people perceive in that fraudulent claims are more prevalent than ever before. It’s important that hotels continue to offer something different; ensuring the guest experience is better than your competitors is key. New offerings from an F&B point of view including brunch, afternoon tea, whiskey collections, gin offerings and cocktails are all areas that are currently trending and I expect that to continue.
DENISE MAGUIRE , Editor,
Hotel & Catering Review
Anything that attempts to counter the effects of climate change has to be commended, but the rise of meatless meats must be approached with caution. A product that contains more than two dozen ingredients probably isn’t going to do anything for your health and may not be making a positive contribution to the environment. As Ruth Hegarty mentions in this feature, rather than switching our reliance from meat to overly processed substitutes, we should be encouraging our chefs to be more creative with the vast array of vegetables that are available to us on our island. If the government makes good on its promise to bring in mandatory calorie counted menus, the industry will be forced to comply with admin-heavy legislation that in reality, probably won’t lead to a healthier nation. The intention may be admirable but the practicalities associated with implementing such onerous laws certainly aren’t.
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CHANGE IS GOOD Technology
THE 7 BEST REASONS TO REPLACE A LEGACY PMS
It might be a costly and complicated exercise, but there are several benefits associated with updating a legacy property management system (PMS) that might just help you stay one step ahead of the competition
1. TAKE ADVANTAGE OF A CLOUD-BASED SAAS SUBSCRIPTION MODEL The software-as-a-service (SaaS) model deployed in the cloud bestows many benefits upon businesses that include more straightforward implementations, greater elasticity when increasing or decreasing the number of locations that use the software and fewer associated costs such as sourcing and installing server hardware. One more compelling reason that the SaaS model works so well for businesses of all kinds is that software upkeep and necessary updates happen automatically without the requirement of in-house IT staff availability. It automatically introduces new features and integrations that contribute to a better guest experience and more efficient operations. 2. CONNECT TO POPULAR THIRD PARTY APPLICATIONS AND SERVICES MORE EASILY Running a successful hospitality organisation involves managing a lot of internal systems. Additionally, there are numerous external technology solutions that play a role in the day-to-day operations of the organisation and reporting. This can include payment providers, in-room IoT devices,
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OTAs and loyalty and rewards programs that all connect via API. For organisations to create the smoothest and most efficient processes that connect to these varied external elements, their property management system must be flexible and responsive to third-party solutions that are integral to its operations. 3. IMPROVE DAY-TO-DAY OPERATIONS FOR STAFF Empowering staff by giving them tools that are intuitive and make their jobs easier provides many benefits. With those tools, organisations will have happier staff that are easier to retain. Employees at all levels want to do good work. So, when an outdated system doesn’t improve their routine or help them manage tasks that impact the guest experience, that can obstruct a team’s agility. The resulting chaos and frustration can affect how satisfied they are in their positions both short term and long term. When an organisation’s incidents and requests are centralised in an interface that’s easy to use due to its well-planned UI, services are improved. Good design boosts worker confidence and removes the guesswork when operational issues arise, or even when a system makes staff aware of those issues in good time.
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Technology This article was written by Infor Hospitality, an organisation designed to address the specialised requirements of hotels and offers a full suite of financial and operations applications - www.infor.com/ industries/hospitality
6. GAIN A HIGHER STANDARD OF TECH SUPPORT AND COLLABORATIVE OPPORTUNITIES Security is an important area to acquire the best expertise you can. The SaaS model and the level of support it represents connects to another powerful idea; that leading vendors of cloud-based property management systems possess a vast knowledge of best practices and emerging trends that are industry wide and way beyond the scope of a single business. A PMS delivered and supported by cloud-based SaaS becomes more adaptable and more reflective of features and benefits that set the pace for the whole industry, even an ever-changing one. This benefit goes beyond simple troubleshooting and timely updates, although that kind of support also becomes more efficient. 7. BETTER PREPARE FOR EMERGING AND FUTURE TECHNOLOGICAL INNOVATION When legacy systems were first designed and implemented, the industry landscape was not the same as it is now and the guests who would once line-up to check in or who expected to have to call the front desk to confirm a reservation or submit to other more manual processes are long gone. Today, guests and staff alike expect more fluidity in their simple day-today interactions. They demand the same efficiency they enjoy from the technology they use in other areas of their lives. Legacy systems can’t always support that level of service and often don’t. Bottom line – hospitality businesses need to move away from static solutions so that they can embrace more dynamic ones instead. That means striking a balance between what works now, what will, or not, work in the future and how to manage that when it’s time to set KPIs, timelines and budgets. Change is inevitable and new technologies will emerge. And when they do, the PMS that best supports those technologies will be the one that also supports efficiency and profitability, a happy and productive staff and a consistently great guest experience.
4. ENABLE MOBILE-FRIENDLY CAPABILITIES TO DELIVER BETTER SERVICES Mobile software solutions free staff from the front desk and empower them to identify guest requests and manage them from anywhere in the property. A mobile-capable PMS can be a game-changer for operations managers who need to access pricing information and revenue management at a glance, whether they’re on premises or not. A property management system must also be able to support what a modern guest expects and how they interact with the moment-tomoment processes of a stay. This may include checking via a mobile device from the airport or in transit. It can help guests avoid lines or waiting for staff to be available should the guest arrive during offpeak hours. 5. CREATE A MORE SECURE ENVIRONMENT FOR GUEST AND BUSINESS DATA Data security has never been more important for businesses. On top of that, the hospitality industry is specifically targeted by cybercrime. An advanced cloud-based PMS helps to alleviate some of the security burden by removing the physical risk posed by an on-premises server. It’s much easier to prevent an intruder from accessing data on a server when that server is not on the property. Otherwise, automatically implemented security updates in the SaaS model mentioned earlier and the number of eyes that are on activities connected with business data around the clock when working with a SaaS vendor all play a vital role in making sure that an organisation’s PMS and its technology platform are secure.
ADVANCED PROPERTY MANAGEMENT SYSTEMS ESSENTIAL FUNCTIONS Beyond booking guests in and out, here’s what an advanced PMS helps organisations to do more efficiently 1. Obtain a clearer picture of who guests are, including their histories with the brand and/or location and their preferences via CRM 2. Connect seamlessly with other revenue centres where applicable – food and beverage, casinos, spa, gym, functions and events to gain a more complete picture of revenue performance and the guest experience 3. Provide visibility and intuitive processes on and for essential operations to keep better track of tasks and schedules that have a direct impact on the guest experience 4. Integrate with RMS, POS, gaming systems and other tools to provide a basis for more accurate analysis and forecasting to more confidently set pricing, create incentives and programs and inform KPIs for sustainable and competitive strategies for future success 5. Be scalable to allow for future growth in new locations and new markets and as new technologies emerge
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Books
Books out this month....
Pod Life... HOTEL DESIGN
Wine Girl: The Obstacles, Humiliations, And Triumphs Of America’s Youngest Sommelier Author: Victoria James RRP: €24 Available: pre-order at amazon.com At just 21, Victoria James became the USA’s youngest sommelier at a Michelin-starred restaurant. Even as she was selling bottles worth hundreds and thousands of dollars during the day, passing sommelier certification exams with flying colours and receiving distinction from all kinds of press, there were still groping patrons, bosses who abused their role and status and a trip to the hospital emergency room. It would take hitting bottom at a new restaurant and restorative trips to the vineyards where she could feel closest to the wine she loved for Victoria to become a proud “wine girl” of her own Michelin-starred restaurant. Wine Girl is a love letter to the restorative and life-changing effects of good wine and good hospitality.
The Hotel Design Podcast features some of the world’s biggest names in hospitality Find your architecture, next favourite branding and podcast with design. Host Glenn our pick of the Haussman and his best guests explore the dynamics of hotel real estate, restaurant and lifestyle design and bring in-depth and incisive view points Author: John Cousins, David Foskett, David from travel industry insiders. Graham, Amy Hollier Listen on Apple podcasts Publisher: Goodfellow Publishers or Stitcher RRP: €41 Available: www.goodfellowpublishers.com
Food & Beverage Management
FUEL HOTEL MARKETING PODCAST
This new fifth edition of the best-selling Food and Beverage Management has been revised and expanded to meet the needs of students and practitioners involved in a variety of levels within food and beverage management in the hospitality, tourism and event industries. Food and Beverage Management explores all aspects of the food and beverage product as well as the management of the business. With a clear, user friendly structure, this fifth edition has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes. The book also provides a sound basis on which to extend to higher level studies.
CHECK OUT SOME OF THE BEST FOOD RELATED BOOKS AND PODCASTS ON THE MARKET RIGHT NOW
Shelf Book
A weekly discussion on the latest and greatest hotel industry news and events. Each week, a group of talented hotel marketers from Fuel meet to share their thoughts on the weekly topic. Each episode offers actionable tips and tactics that your hotel can implement to help you put more heads in beds, reduce your reliance on OTAs and improve your hotel marketing operations. Listen on Apple podcasts or Stitcher
SKIFT PODCAST & SPOKEN EDITION Skift, a leader in hospitality news and reporting, has two podcasts on the go – the Skift Podcast and Spoken Edition. The latter is updated almost daily to bring professionals news, info, data and analysis on airlines, hotels, tourism, cruises, startups, tech and more. The Skift Podcast, however, is tailored to be more of a dialogue on the space at large. In each episode, Skift explores insights and perspectives from the travel industry by sitting down with creatives, executives and entrepreneurs. Listen on Stitcher or Apple podcasts
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A Quick Chat
A Quick Chat with Gavin McDonagh
Gavin McDonagh, Head of Chef Development at BaxterStorey, on helping to shape the chefs of the future
“People who care about what they do, from kitchen porters and food service assistants to commis chefs and growers, all inspire me”
Background
I’m currently Head of Chef Development at BaxterStorey. Previously, I was Chef owner of award winning and Michelin-listed Brioche Restaurant and worked in other one and two-star Michelin restaurants in Ireland including Restaurant Patrick Guilbaud. I have also held consultant roles to some of the highest profile events in the country, such as the Ryder Cup. I’ve also represented Ireland as a food ambassador, both nationally and internationally at high profile events, most recently the European Culinary Week in Manilla.
Current Role
My role is to develop and implement the food strategy and menu concepts at BaxterStorey as delivered through a training and development programme and academy. For me, it’s also important that I do this using only the best in season and Irish ingredients where possible.
Training
BaxterStorey is an independently owned Irish business with a focus on supporting local Irish suppliers on a regional basis. The investment BaxterStorey has for training their teams, especially culinary, is unmatched and really a game
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changer for our industry. It allows them to attract some of the best chefs who are then given the freedom to innovate through menu design and delivery of great food to customers.
Inspiration
People who care about what they do, from kitchen porters and food service assistants to commis chefs and growers, all inspire me. It makes my job so much easier when I have a team that can grow.
Cooking Style
I would describe my style as modern Irish and European food, using only the best of Irish in season ingredients.
Ambitions
This is a great opportunity for me to influence the next generation of chefs within BaxterStorey and promote the benefits and quality of food delivered in workplace catering to a wider audience. Organisations such as Chef Network, of which we are members, is doing great work promoting cultural change in the kitchen and I know this is something that’s at the forefront of the BaxterStorey people strategy. It’s an exciting time and I’m looking forward to helping to shape the chefs of the future.
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Eve An IF S to nt bro A you ugh CA TEX by th t tea e m
Get a taste for success food & Bev Live 2020 gives you two days to showcase your business, its products and innovations to an audience eager to buy and build relationships.
4th & 5th february 2020 citywest, Dublin Organised by Industry on behalf of the foodservice industry.
to book your space, contact: Margaret andreucetti sales Manager T: 01 8460020 E: Margaret.andreucetti@eventhaus.ie
foodandbev.ie
By exhibiting at Food & Bev Live you are supporting our Industry partners Chef Network, BAI, Panel of Chefs, SCA, Associazione Pizzerie Italiane showcase their members excellence in Foodservice.
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