ISSUE 2 2020
Giving Back
Ross Lewis on how it feels to be considered a force in the development of Irish food
THE
Problem with
Direct BOOKINGS
recruitment
How to make potential candidates feel valued, not bought
HOLDING FIRM DESPITE PROLIFERATION OF OTA’S
energy future for the
Next level energy solutions from
NATURGY IRELAND
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ISSUE 2 2020
Giving Back
Ross Lewis on how it feels to be considered a force in the development of Irish food
Go to hotelandcatering review.ie for the online edition
with
recruitment
How to make potential candidates feel valued, not bought
HOLDING FIRM DESPITE PROLIFERATION OF OTA’S
energy future for the
Next level energy solutions from
NATURGY
Contents ISSUE 2 2020
THE
Problem
Direct BOOKINGS
Cover image:
Liam Faulkner, CEO, Naturgy Ireland Photo:Paul McCarthy
ENERGY FOR 11 THE FUTURE
IN THIS ISSUE
“WHEN IT COMES TO OUR COMPETITORS, I THINK WE’VE GOT THE ADVANTAGE. WE’RE NOT RESISTANT TO THE CHANGE THAT IS EXPECTED BY US FROM THE MARKET AND WE’RE ACTUALLY EMBRACING IT BY HELPING CUSTOMERS REDUCE THEIR ENERGY” LIAM FAULKNER, CEO AT NATURGY IRELAND
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REGULARS
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NEWS
BOOK SHELF
THE LAST WORD
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“IT’S THE BEST FEELING IN THE WORLD” What’s it like opening a café in today’s marketplace? With a year under her belt, Clair Dowling of Tiller + Grain talks about the ups and downs of running a business in Dublin’s city centre
LEADER OF THE PACK Ross Lewis sat down with Denise Maguire for a chat about the importance of positive role models within the industry and how it feels to be considered a force in the development of Irish food
RECRUITMENT Right now, it’s an employee’s market. To get the right staff, you need to understand what’s most important to hospitality candidates. Brian Nixon outlines what employers should keep in mind when recruiting for new talent
PEST CONTROL New rules mean permanent toxic baiting is no longer the go-to treatment for the pest control industry
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DIRECT BOOKINGS HOLD FIRM IN RANKINGS Local hotels should think about investing in the B2B market while direct bookings are flourishing across the country. That’s according to new research from SiteMinder
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Editor Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy
Welcome to issue 2 of Hotel & Catering Review 2020
Designer: James Moore Photography: Food on the Edge, Shane O’Neill, Ballynahinch Castle, Irish Guild of Sommeliers, Welbilt, DELI-LITES, Dunnes Stores, Photographicmemory.ie, Minibar Systems, Jenn-Air, Baidu, Percipia, Hodder & Stoughton, Brewer’s Publications, Penguin, Dan Dennison Stock Photography iStock Infographics: www.flaticon.com Production: Claire Kiernan Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon
Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9. Tel: (01) 432 2200 ISSN: 0332-4400 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2019. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/advertiser is responsible for honouring the prize.
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Editor’s View Guests today want to be assured that the hotel they’re staying in ticks all (or most) of the boxes on the sustainability checklist. That extends to a hotel’s chosen energy solution and that’s why Naturgy Ireand has been making inroads into the hospitality industry over the past few years. For this issue we spoke with Naturgy Ireland CEO Liam Faulkner about some of the services the company offers to the industry. Right now, the company is looking at developing an index that would involve monitoring the energy consumption of hotels all over the country. League tables could be developed from the findings which would allow hotels measure their energy use against their peers and thus reduce their energy costs. It’s a concept that could, says Liam, help hotels ensure their sustainable credentials are more than just lip service. For more on Naturgy Ireland's services, turn to page 17. Elsewhere in this issue, we caught up with Ross Lewis to talk about the honour recently bestowed on him by Chef Network. At the event, Ross’ exemplary leadership skills and positive contribution to the chef profession were highlighted, along with the influence that he has had on the development of Irish food over the past 20 years. For more on Ross, turn to page 20.
Editor: Denise Maguire Email: denise.maguire@ ashvillemediagroup.com
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.
Denise Maguire
www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview
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THE 2020 GOLD MEDAL AWARDS ARE NOW OPEN FOR ENTRIES! Enter the awards today on our website: hotelandcateringreview.ie/awards/
uintessential Brands Ireland
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News News
Your monthly round-up…
BOBBY’S HITS BAGGOT STREET Tucked away behind an office door on Dublin’s Baggot Street Lower, Bobby’s opened in mid-December. The new restaurant is managed by Ed Saul and easily seats 70 people. The simple menu, created by Chef Holly Dalton, includes nibbles, toasties, bar snacks, cheese and charcuterie boards. A cosy snug with a stove, a long bar and banquette seating and a large heated, all-weather courtyard garden, makes Bobby’s a warm and welcoming destination at any time of day or night.
NOEL CREEDON STEPS BACK FROM INUA CHIEF EXECUTIVE OFFICER ROLE iNua has announced that Noel Creedon is stepping back from his role as CEO and taking up a role as a non-executive director on the iNua board. Sean O’Driscoll, formerly Chief Operating Officer, has been appointed as the new Chief Executive Officer of iNua Hospitality PLC. The announcement follows an MBO transaction whereby iNua executive directors Sean O’Driscoll and Paul Fitzgerald have concluded the transition of ownership of hospitality management company iNua Partnership from Noel Creedon. Commenting on the MBO, Paul Fitzgerald said: “This MBO has been carefully designed to ensure continuity in the mandate from investors under existing management in iNua. Sean and I look forward to working with the dynamic team that has been assembled and growing iNua’s footprint in hospitality into this new decade.”
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Appointments Limerick Strand Hotel has expanded its management team with the appointment of John Beattie, Deputy John Beattie General Manager and John McCarthy, Duty Manager. Dermot Fehily has also been promoted to the role of Operations Manager. John McCarthy honed his skills working with some John McCarthy of Ireland’s most renowned properties including Kelly’s Resort Hotel & Spa, Rosslare and the Four Seasons, Dublin. After his training, he returned to Kelly’s as a Junior Manager gaining valuable experience from Bill Kelly. In late 2013 he took on the role of sales, operations and commercial manager for the IGB to great success when it came to generating new revenue streams for others in the group to follow. Originally from Ballina, Co. Mayo John Beattie spent several years in Manchester, Cardiff and Bristol working with Principal Hotels, IHG and JurysDoyle Hotel Group. He returned to Ireland and worked at the Hodson Bay and Carlton Hotel Groups before joining Dalata Hotels where he was based since 2015 as Operations Manager at the Ballsbridge Hotel. Internally, Dermot Fehily has been promoted to Operations Manager. Dermot has worked with The Gresham Hotel Group (Gresham Ardhu) and from there to the South Court Hotel with the Lynch Hotel Group. He also managed his own business in the Woodfield House Hotel before joining the Limerick Strand In 2013.
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NEDINE BLOUNT NAMED ARAMARK CHEF OF THE YEAR Croke Park Chef Nedine Blount was named Aramark’s Chef of the Year Ireland at the annual competition, which took place at Food and Bev Live in the City West Convention Centre. Nedine wowed the judging panel with her main dish of ‘Thornhill duck breast, served with Pommes Anna, celeriac purée and elderberry jus’, followed by a ‘warm chocolate fondant, served with blood orange sorbet, chocolate tuiles and charred blood orange segments’. Second place was awarded to Pranas Jablonskis, Head Chef from Oracle in Dublin while third place went to David Marshall, Chef De Partie with Allianz Partners, also in Dublin. Nedine will now go forward to represent Ireland in Aramark’s European Chef’s Cup, which will take place in Prague in April. There, Nedine will face tough competition from fellow country winners from across Aramark’s European network as they are each tasked with creating a winning three-course menu from a list of specified ingredients.
HOTELIER PETER STACK RECEIVES TOP UK AWARD Amaris Hospitality CEO Peter Stack has been honoured by peers and welcomed as an Institute of Hospitality Fellow in recognition of his contribution to the Irish and UK hospitality sector. Following a career spanning 26 years in both Ireland and the UK, Kerry-born Peter gained his first position in hospitality as General Manager and following an 18-year career with the then Irish-owned business, rose to become CEO of Amaris Hospitality in 2015. The fellowship award acknowledges the importance and expertise of the most senior members of the hospitality, leisure and tourism industries, in over 100 countries worldwide.
FAIRWAYS HOTEL IN DUNDALK OPENS To celebrate the opening of the new 113-bedroom Fairways Hotel Dundalk, the hotel has launched a €5 Rooms Giveaway, with 113 overnight stays up for grabs and all proceeds going to Down Syndrome Ireland. For one month, members of the public can enter the €5 Rooms Giveaway on Down Syndrome Ireland’s website by completing the entry form and donating €5 to the charity. Fairways Hotel Dundalk opened its doors in late 2019. All 113 bedrooms include Chromecast TVs and mobile keycards, enabling guests to check-in and unlock doors with their phones. The four-star hotel also has a 900-capacity conference centre, wedding venue facilities and The Brasserie, a bar and restaurant serving brunch right through to cocktails and evening dining.
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BWG GROUP COMPLETES ACQUISITION OF HEANEY MEATS CATERING CO LIMITED
JOANNA TOMASZEWSKA WINS NATIONAL BARISTA COMPETITION Aramark has named Joanna Tomaszewska its Aramark Ireland Barista Champion, after she beat off stiff competition from four other talented baristas from across Aramark’s Irish sites. The grand final, which was held in Bewley’s Grafton Street café, marked the end of a competitive journey which saw baristas from across the country showcasing their skill and creative flair to secure the coveted title. Winner Joanna, who is from Castlebar, is a full time Barista in Mayo University Hospital. Second place went to Ravi Kuma Soniah, while Ewelina Pilch took home third place. During this year’s final, each competitor was tasked with creating 12 drinks, which included four espresso, four milk-based beverages and four speciality drinks. They were evaluated by a judging panel, who marked competitors on skill and taste, as well as overall presentation technique. The judging panel was led by coffee artist Elvis Seivijus Matiejunas, sensory judges Wojciech Tysler, Karen Anders, Ali Hulley and Hugh Healy and technical judge Gary Hollywood.
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BWG has successfully completed the acquisition of Heaney Meats Catering Co Limited, a large supplier of premium quality meat products to the foodservice sector in Ireland. Heaney Meats specialises in the preparation and distribution of premium quality beef, lamb, poultry, pork and bacon to the foodservice sector. The company, which was founded by Shayne and Kenneth Heaney in 1996, has annual sales of approximately €24 million and employs 75 people at its facility in Galway. Generations of the Heaney family have been master butchers stretching back over 300 years. According to BWG, the acquisition of Heaney Meats is consistent with the Group’s future ambition and strategy for growth. It follows BWG’s latest foodservice acquisition of Corrib Food Products. The Group will now seek to grow Heaney Meats and enhance its service to customers nationwide by leveraging BWG’s considerable experience and expertise, along with its market leading supply chain.
TV CHEF TAKES PART IN CYSTIC FIBROSIS FUNDRAISING APPEAL TV chef and cookbook author, Adrian Martin, recently dished up a serving of purple roses for cystic fibrosis patient ambassador Aoife Rafter, ahead of Cystic Fibrosis Ireland’s annual flagship fundraising appeal taking place on Friday 10th April. Adrian, who is about to open the doors on his first restaurant in London’s Camden town, arrived with his consignment of purple roses on board an AJS Modena at Dublin’s Royal Hospital Kilmainham. For more information on the 65 Roses Challenges and 6.5km Remembrance Walks, visit www.65RosesDay.ie
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GREEN LIGHT FOR TITANIC QUARTER HOTEL Belfast City Council has given consent to plans to develop a 276-bed hotel located at Hamilton Dock in the Titanic Quarter. Set to be developed by family-run hospitality group JMK Group, the hotel will be located just off the Queen’s Road in the Titanic Quarter and will provide high quality accommodation and amenities including a rooftop bar with panoramic views of the Titanic Quarter, a gym and conference facilities.
WORLD RECORD FOR MOST IRISH COFFEES MADE A new Guinness World Record has made history in the Old Storehouse Temple Bar as four bartenders went head to head for the title to make the most Irish Coffees in three minutes. Rory McGee from The Shelbourne, Cork, Jane Meehan from Russels Saloon, Séamus Óg Birt from Me & Mrs Jones in Portstewart, Sean Whelan from Café en Seine in Dublin and Max McPherson from Bootleggers in Belfast went head to head but Rory McGee managed to sweep the title by making 49 Irish coffees in three minutes.
Top awards for the Old Ground Hotel, Ennis Owned by the Flynn family, The Old Ground Hotel in Ennis has received two top awards from CIE Tours International and the Irish Accommodation Services Institute (IASI). The hotel scooped the Gold Award for Excellence at the IASI’s annual awards, beating off stiff competition to come out on top. The hotel also won an Award of Excellence at the 30th CIE Tours International Annual Awards of Excellence. Commenting on the hotel’s recent award wins, Imelda Lineen, General Manager of the Old Ground Hotel, said: “It has been a fantastic week for the Old Ground Hotel and we couldn’t be prouder of our team for all of their hard work and dedication. Providing our guests with an unrivaled experience is at the core of everything we do here at the Old Ground Hotel and it’s an honour to receive these two awards. We would like to thank everyone for their continued support and look forward to a successful 2020.”
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BLOCKCHAINPOWERED RESTAURANT GIFT VOUCHER LAUNCHES The Restaurant Association of Ireland (RAI) has launched a universal gift voucher, redeemable in up to 3000 participating member restaurants and the first known voucher to be powered by Blockchain technology. The platform was developed by eosDublin and is powered by Europechain, which offers a level of trust needed to ensure user and customer funds are safe and secure. The Gift Voucher platform is an industry first, utilising the latest blockchain technology to secure the unique voucher codes to the Europechain Blockchain. “Currently it can be difficult for individual restaurants to offer gift vouchers. They can be tricky to track, manage and process,” said Adrian Cummins, Chief Executive at the RAI. “In addition, when giving a gift of a meal, it is fantastic to offer a choice of restaurant, so your recipient can make their choice of dining.” The voucher system includes a sales dashboard for members with real time sales, drill-down monthly reports and an ability to forecast incoming revenue. The system can also be used to track performance, redemption and refund ratios, as well as breakdown of sales by member.
MOUNT CHARLES AWARDED CONTRACT AT MAYNOOTH UNIVERSITY Mount Charles has won a four-year catering services contract with Maynooth University in Kildare. The deal will see the family-owned business provide food and beverage services to the University’s 14,000 students, staff and visitors onsite, which will continue to grow over the duration of the contract. Mount Charles will run all the Maynooth University foodservice operations on the campus, including restaurants and cafes. Phoenix, the main student restaurant, has received a complete branding overhaul to become Urban Square Food Co and Urban Square Coffee Co, while Mount Charles’ own Mexican street food brand, Coco Diablo, has been installed in the John Hume Building.
Tourism Ireland Aims To Grow Visitor Numbers To 12 Million By 2022 Commenting on figures published by the CSO for overseas arrivals to Ireland for January to December 2019, Niall Gibbons, CEO of Tourism Ireland, said: “Today’s figures from the CSO indicate that overseas arrivals increased by +1.8% in 2019, over 191,000 more than in 2018. 2019 has presented a mixed picture for Irish tourism and this is reflected in the CSO figures. We’ve seen a small increase in arrivals from Britain (+0.8%), a modest performance from both Mainland Europe (+2.6%) and North America (+1.2%) and arrivals from long-haul markets up +5.5%. However, North America has seen a disappointing decline of -5% for the month of December alone. There’s been a deterioration in air access capacity from North America this year, with a -9% decline for this winter.” He added that the figures very much reflect feedback from industry partners on the ground, who’ve seen weaker demand this year. “The continued uncertainty around Brexit is giving rise to consumer concern in Britain and some Mainland European markets. Our focus now is on the year ahead. Tourism Ireland’s campaigns are in full swing, to surpass the performance of 2019. The aim of our three-year strategy for 2020-2022 is to grow overseas tourism revenue to €6.54 billion (+13%) and visitor numbers to 12 million (+7%), by 2022. Tourism Ireland aims to spread the benefits of tourism more broadly across the island of Ireland, on a year-round basis.”
TOWER HOTEL AND LEISURE CENTRE UPGRADED TO 4-STAR The Tower Hotel and Leisure Centre in Waterford has been upgraded from 3-star to a 4-star rating by Fáilte Ireland. Recent renovation works included a full refurbishment of all 134 bedrooms along with the Ardmore Suite Ballroom and adjoining lounge and the addition of a new lobby with atrium. As part of the refresh, two new restaurants have also opened at the hotel.
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5 Minute
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RICKY O’BRIEN, HEAD OF FOODSERVICE AT BWG FOODS, ON PROVIDING THE CUSTOMER WITH A QUALITY SERVICE
TAKE A WALK ON THE WILD SIDE AT GREENES Greenes Restaurant in Cork city is hosting a special wild ingredientdriven dinner in February where Executive Head Chef Bryan McCarthy will welcome Head Chef Eric Kavanagh of Kerry’s Cahernane House Hotel into the Greenes kitchen. Coming into the end of game season, Bryan and Eric have devised a six course menu which is a celebration of wild food with stand-out dishes of venison and local, foraged ingredients. Bryan McCarthy said: “Eric is one of Ireland’s best game chefs and myself and the team at Greenes are delighted to be working alongside someone so renowned for their game cookery. The menu’s focus is on wild, foraged ingredients, offering something unique for our diners and allowing us to showcase our combined passion for this type of food.” There will also be a spring season edition of this four hands collaboration, where the roles are reversed and Bryan will be joining Eric in the Cahernane House kitchen on the 2nd of April. “I have known Bryan for many years and it’s a wonderful opportunity for me to go back to my Cork roots and work with the talented team in Greenes. Bryan has always been innovative in his work and I know our combined styles will make for two very special evenings for our guests in both Cork and Killarney,” said Eric Kavanagh.
CELEBRATING CAFÉ CULTURE ON SLIGO FOOD TRAIL Sligo Food Trail has launched a new video series entitled Café Culture, with each video featuring a different café on the Trail. Opened five years ago by Easkey native Dervla James and her husband Johny Conlon, Pudding Row in Easkey is first up. Dervla has brought her experience from Dublin’s Cake Café, The Pepper Pot and a stint in Germany, to this café and bakery. Every one of the breads and cakes are baked in-house every day. Local, organic produce is used where possible with Carrowgarry Farm used for organic fruit, veg and salad leaves and Andarl farm in Mayo providing free range pork and bacon.
Sourcing and providing quality food to the hospitality sector is at the heart of who we are. We live and breathe it and are very conscious of just how important it is for our customers to be confident that when sourcing food for their business, they can come to BWG Foodservice with the absolute guarantee that they will be receiving quality products. One of the most often used phrases by all the team in BWG Foodservice is, if quality fails then price ceases to matter. We are just as passionate when it comes to provenance. The modern consumer – hotel visitor, restaurant diner – is very conscious and discerning when it comes to the ingredients and foods they are selecting. We go to great lengths to ensure that all our suppliers can provide the full narrative when it comes to what we are sourcing with them. For example, we can trace our beef from farm to fork and can provide the story that accompanies it. Eating out is a piece of theatre and part of the show is the story that accompanies your dining experience. If that story is missing or incomplete, we are not providing the service required. It’s that simple really. We want to ensure all our customers are happy to be in partnership with us and that human element is a big part of the BWG Foodservice offering. Of course, an important part of the puzzle is price, but that pales in significance when it comes to the main principles of quality and provenance. If the quality isn’t there, the price will quickly cease to matter. Price is, of course, important but only if you have the quality and the provenance. Finally, when it comes to foodservice and our customers, it is imperative that their order is delivered on time and in full. We are very conscious that if a chef orders from us, it is very likely that what he/she is ordering is on the menu the very next day so they can’t afford for their order to be delayed! By adhering to these principles, BWG Foodservice is able to properly serve our customers and meet their ever-changing needs.
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Fireproof your business Make fire checks simple with My Ez Fire Check, a mobile app that replaces the traditional fire register book. Our system allows you to conduct fire checks electronically and store all records in the cloud – no more paper! Enjoy improved efficiency with less admin and quicker daily fire checks. Automatic alerts mean fire checks won’t be forgotten. Tag technology ensures checks are actually carried out at the right times and places – increasing accountability and reducing risk. My Ez Fire Check allows you to remain compliant with all fire safety obligations. The app meets the standards set by fire inspectors, so no need to worry about hefty fines or worse. Most importantly, My Ez Fire Check helps keep your business safe from fire. My Ez Fire Check is the choice of leading hotels, restaurants and bars, including the Charlie Chawke Group, The Camden Court Hotel and parts of the Press Up Group.
Special Offer We’re offering three months free My Ez Fire Check to Hotel & Catering Review readers. Visit www.myezfirecheck. com/hotelandcatering for more details, including terms and conditions. Alternatively, contact us directly by phone or email and mention “Hotel & Catering Review”. Offer ends 31 January 2020.
Telephone: +353 1 645 4727 Email: info@myezfirecheck.com
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“It’s the best feeling in the world” What’s it like opening a café in today’s marketplace? With a year under her belt, Clair Dowling of Tiller + Grain spoke to Denise Maguire about the ups and downs of running a business in Dublin’s city centre
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ust over a year ago, ex-surveyor turned chef Clair Dowling opened Tiller + Grain on Dublin’s South Frederick Street. It has, says Clair, been an emotional 12 months. Named Café of the Year by The Irish Times and cropping up in virtually every ‘best of’ list for 2019, it’s fair to say that this lunch spot is doing very well. “We were named ‘Best Café’ bang on the day of our one year anniversary, which coincidentally also gave us our highest turnover. It’s been quite the year, I’m really pleased with it,” said Clair. It has also been a year of lessons learned. Paying high rates of VAT while managing staff wages is a balancing act while the cost of food can also be challenging. “I think people’s knowledge of the price of food can be quite off the mark. I source Irish produce as much as possible, about 80% at the moment. If my supplier comes to me and says it’s x amount for vegetables, that’s fine. For what we do here, I don’t think we’re expensive. I’m really concerned about the way we’re treating our farmers in this country and worry that in 10 years’ time, we’re not going to have our agricultural sector.” The lack of support for farmers is, says Clair, disheartening. “They protest quite a lot near Tiller + Grain. Sometimes it affects us and sometimes it doesn’t, but we have no problem with it. People don’t seem to understand the challenges facing farmers today. If we continue to support the supermarkets and the bastardising and cheapening of food, it’s going to become a real concern.”
For the first six months, Clair was in the kitchen full-time. “Then I came out front of house, which is a whole new skill to learn. For me, being able to step inside the kitchen with a very clear idea of what I wanted to do meant I could safeguard the whole process.” Legislation relating to calorie counts on menus is unfeasible, says Clair. “It’s actually bollocks. People aren’t idiots; if you’re eating a fried chicken burger, you know that you’re not eating the healthiest thing in the world. For a business of my size, I couldn’t even begin to afford calorie counts on my menu. We’re very fluid here so when my supplier rings me and says the price of broccoli went skyhigh because of the rain so I chose not to buy it, my menu changes. Every time that happens I’m not going to have the time, money or energy to redo it.” Mandatory calorie counts are just another strike against people like us, says Clair. “It feels like another punishment. I don’t have a machine behind me, it’s just me trying to pay my bills and my staff. Food in Dublin is booming and the cynic in me believes people have seen an opportunity to make money out of it.” Faith in the café has stood to Clair and helped get her through the passing of her father. “From the start, I’ve had good people around me. That and the vision I had for the place are what kept me going this year and through the death of my Dad.” This year and beyond is all about increasing profits and expanding the business. “I feel comfortable enough to step away from it a bit, I’ve got people I trust. The cooking classes are very popular so I’d like to expand on those and capitalise on the good press we’ve gotten. There was negativity around the idea of opening a café in Dublin but I stuck with it and have absolutely no regrets. When it’s working, it’s the best feeling in the world.”
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Partner PROFILE
MAKING FIRE
CHECKS EZ WANT TO SAVE TIME AND MONEY WHEN IT COMES TO FIRE CHECKS, WHILE ENSURING YOU REMAIN COMPLIANT? THE ‘MY EZ FIRE CHECK’ APP COULD BE FOR YOU
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ire safety. It’s something that should be at the top of every operations or general manager’s mind but for most, their legal obligations may provide more headaches than reassurances. Despite a slew of fire-related incidents making the headlines recently, fire safety is something that often comes well down the list of many managers’ priorities. “We’ve met with managers who roll their eyes whenever the topic is broached. They don’t realise that fire checks are actually a task which can be completed without expending much effort and time,” says Stephen Norman, one of the team at My Ez Fire Check, a new app designed to make fire safety procedures as easy as possible while keeping companies compliant with fire safety regulations. “There’s a certain fear around fire checks and we understand that, particularly when you factor in the amount of paperwork required to keep the traditional fire register in order. Add in the time and manpower needed to carry them out and follow up on any issues and the checks can often be considered a drain on a company’s resources.” “Media reports and our own research show that many businesses are struggling with their fire safety obligations,” adds Padraig Muldoon, Stephen’s colleague in the marketing department. “My Ez Fire Check is such a great solution.” The My EZ Fire Check app saves businesses both time and money when it comes to fire checks. The system is completely paperless. All checks are conducted using a mobile
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device that is preloaded with proprietary software. Once the checks are completed and signed off, the data is timestamped and stored in the cloud. This means that files can be accessed instantly if and when they are needed. The software is formatted to issue reminders and will send alerts if checks are missed. Combined, all of these features drastically reduce the amount of admin required to stay on top of fire safety obligations. Lack of time and knowledge are two of the biggest issues My Ez Fire Check is seeing with customers. “Many hotel and bar managers are run off their feet with a seemingly endless amount of day-to-day tasks. Quite often, fire checks can be seen as a problem for another day,” said Stephen. “However, they needn’t ever be a problem. Our benefits include increased accountability and efficiency, risk reduction and an elimination of paperwork. Not only can it help staff get about their day more productively, it also gives owners and management the added reassurance that all items were checked at the correct time.” This is made possible through My Ez
Fire Check’s use of tag technology. Checklist items will only be checked off when the device scans the tag located in a specific physical location. So far, reaction to the new innovation has been extremely positive. “Everyone we’ve spoken with has been really interested, especially once they’ve seen the app in action. We’re already working with well-known names in the bar and hotel industry including the Charlie Chawke Group, the Camden Court Hotel and parts of the Press Up Group. Only recently we met with reps of a nationwide retail brand,” says Padraig. “We’ve just updated our website (www.myezfirecheck.com) and the analytics data shows that there’s demand for the product across the board.”
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News
MORE THAN 15,000 NEW HOTEL ROOMS PLANNED FOR DUBLIN CAFÉ EN SEINE PRESENTS WOMEN & WHISKEY VOLUME 2 Returning for a second edition, Café en Seine will host Women & Whiskey Volume 2 on March 11th. Once again, a number of women who are leading the charge in the whiskey industry in Ireland have been invited to join a fun and frank panel discussion, all while putting their respective distilleries in the spotlight. Guests this year include Caroline Martin, Master Distiller at Roe & Co, who has spent the last 33 years working in the whiskey industry with Diageo. Joining Caroline on the panel is Bronagh Kelly, Vathouse Technician at Midleton Distillery and Tracey Flinter, General Manager at the Pearse Lyons Distillery.
Manor Farm Wins Best Sustainable Food Product Award Irish chicken producer Manor Farm has won the IFSA Best Sustainable Food Product Award 2020 at The Irish Foodservice Suppliers Alliance (IFSA) awards. The company was awarded for its ‘Farmers to Market’ Free-Range Chicken Thigh Burgers. Farmers to Market is open to producers and suppliers, with food products produced in a manner that protects and enhances the natural environment and the local community. Commenting on the winning burgers, the award’s judges said: “The winner took a well-known food material and re-imagined it whilst working closely with their own suppliers in a strong and environmentally friendly manner, with very strong community support. The simple chicken thigh has a new life.”
More than 15,000 new hotel rooms are being planned for Dublin over the next three to five years, almost doubling the city’s current capacity. According to an article in The Irish Times, 100 new hotels or guest accommodation developments are either already in construction or working their way through the planning process. The Mayson Hotel, next to the new Central Bank building and close to developer Johnny Ronan’s Salesforce Tower at North Wall Quay, was recently opened by Press Up Entertainment Group. The Group is also involved in the delivery of a new 213-bedroom hotel as part of its wider development of the Clery’s Quarter on O’Connell Street. Fáilte Ireland is forecasting a need for 5,000 new rooms by 2021. It estimates each 200-bed hotel creates tourism revenue of €9 million and contributes €2 million to the exchequer per annum. “After almost a decade of inactivity, a strong pipeline of new hotel accommodation stock is expected to improve tourism capacity pressures in Dublin. Ireland got caught in a situation where it was losing business because there wasn’t enough hotel capacity in the capital, particularly to cater for the lucrative conferences and events business tourism sector,” a Fáilte Ireland spokesperson said.
Chinese hotels and restaurants affected by coronavirus The impact of the coronavirus is being felt by restaurants, hotels, cinemas, shops and transport providers across China. The timing of the health crisis, during the lunar New Year break, also means these industries have been particularly exposed to commercial losses. The New Year holiday was extended for a few days by the national Chinese authorities and there have been longer extensions imposed by some provincial authorities, delaying the return to work for some businesses even longer. It’s expected that any delay resuming production and selling goods is likely to lead to cash-flow problems, especially for smaller operations. International retailers have also closed operations in China, including Starbucks and Ikea. Several overseas airlines have stopped flights to China and international hotel chains have been offering refunds.
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Partner PROFILE
Unlocking IRELAND’S TOURISM POTENTIAL
Martin Donnelly, Fáilte Ireland with Siobhan O’Sullivan, Mount Juliet Estate
TEEING IRELAND up for more golf visitors from Northern Ireland
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olf tourism is a hugely lucrative sector for Ireland and a key driver of visitors. Annually more than 221,000 overseas visitors play golf, which contributes almost €300 million to the Irish economy and accounts for over 1.9 million bed nights. As part of Fáilte Ireland’s strategy to attract more players from Northern Ireland, the National Tourism Development Authority recently showcased some of Ireland’s finest golf courses at its annual ‘Golf Ireland Promotion Night’ in Belfast. Over 40 golf courses from across the Wild Atlantic Way, Ireland’s Ancient East, Ireland’s Hidden Heartlands and Dublin, pitched directly to over 400 players, societies and clubs from across Northern Ireland. Paul Mockler, Head of Commercial Development at Fáilte Ireland, said: “Golf is a critical component of our strategy to grow and retain visitors from the Northern Irish market, especially in the face of Brexit. By hosting events such as the ‘Golf Ireland Promotion Night’, Fáilte Ireland is offering golf courses throughout Ireland a highprofile sales platform where they can promote their quality courses directly to this attentive and lucrative market.” Mount Juliet Estate, as the host venue of the 2020 Dubai Duty Free Irish Open in May, was one of the courses attending the Golf Ireland Promotion Night.
Stephen McNally, Dalata Hotel Group, Jenny De Saulles, Fáilte Ireland’s Director of Sector Development, Paul Kelly, CEO, Fáilte Ireland and Howard Hastings, Hastings Hotel Group
Next steps for Brexit Fáilte Ireland’s Brexit Advisory group convenes
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áilte Ireland recently convened a meeting of its Industry Brexit Advisory Group at its headquarters in Dublin. CEOs and senior representatives from businesses and organisations working across the tourism industry gathered to discuss their concerns and plan the next steps in dealing with the impact of Brexit on the tourism sector. Jenny De Saulles, Fáilte Ireland’s Director of Sector Development, said: “Brexit certainty for 2020 has offered some short term clarity that has helped businesses to plan better, but there is no room for complacency as the future implications of Brexit and what happens after the transition period ends at the end of this year remain major concerns for the sector. While we wait for clarity on the operational specifics of Brexit to fully understand its impact and any potential disruption, Fáilte Ireland will be delivering a range of supports designed to build resilience in the tourism industry. We’re working with businesses in assessing the risks, improving their channel mix and retaining business from Northern Ireland and the UK while equipping them with the knowledge, expertise and tools to diversify into other markets.” Find out how Fáilte Ireland can help your business respond to Brexit at www.failteireland.ie/supports
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Partner PROFILE
Pat Slattery and Marie Phelan, Tipperary County Council, Des Murnane, historian and Justine Carey, Fáilte Ireland
Bringing Tipperary’s History to life in Ireland’s Ancient East
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áilte Ireland recently launched an expansion of its Historic Towns Trail initiative in Tipperary. The initiative, in partnership with the Tipperary local authority and local historian Des Murnane, will showcase the stories behind the historic town of Tipperary through modern and newly updated Historic Towns Trail signage, designed to share the stories that shaped the town’s history with visitors. The Historic Towns Trails are designed to encourage visitors to stay longer and explore the wider region. Tipperary Town is the latest location in Ireland’s Ancient East to have the new signage installed with a further two towns, Fethard and Cashel, set to benefit over the coming months. Working with local authorities and historians, Fáilte Ireland has uncovered interesting and lesser known facts and stories from each area’s history. Content is displayed through wayfinding, interpretation, photography and maps at key locations across each town.
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BUSINESS TOURISM IS BIG BUSINESS FOR IRELAND A total of 524 international conferences and business events worth €212 million to the Irish economy were secured by Fáilte Ireland’s Business Tourism and Events team last year. Final figures for 2019 versus 2018 show a growth of +4% on business wins which will help “drive economic growth in Dublin and across the regions,” according to Fáilte Ireland CEO Paul Kelly. “€47million of this business has been won for regional Ireland through our work with the Regional Convention Bureaux in Galway, Kerry, Cork and Shannon. These wins will significantly add to and support the work we are doing with industry on the ground developing tourism and growing revenue and employment across Ireland. Business tourism is big business and is now worth at least €740 million to the Irish economy, directly supporting 20,000 jobs. We have set ambitious targets to grow business tourism during the next five years to bring its value to the Irish economy over the €1 billion mark,” stated Paul Kelly. Ireland was recently announced as the location for next year’s ‘SITE Global Conference’ taking place in early February. SITE – Society for Incentive Travel Excellence – will bring 600 influential professionals to Ireland for three days in 2021. This conference will be worth in the region of €1.1 million to our economy.
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Cover Story
energy future Paul McCarthy
for the
Naturgy Ireland is supplying hotels all over the country with its renewable energy solutions. So what differentiates Naturgy Ireland from other energy providers?
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Liam Faulkner, CEO, Naturgy Ireland
Choosing the right energy solution for your business can be tricky. Although cost is and must be the overriding consideration, sustainability has also been pushed to the top of the wants list, with guests keen for reassurance that their hotel of choice is committed to a green agenda. Naturgy Ireland, which has been operating in the Irish energy sector since 2004, isn’t your typical energy services provider. From its inception, the company has focused on ensuring its customers use less energy, more efficiently. Rather than describing itself as a utility, Naturgy Ireland considers itself a services company. “That distinction is actually very important. It means that we strive to develop a relationship with our
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customer and to understand and know their business and priorities. Fundamentally, our business model is about agility, being flexible and offering unique services and products for our customers,” said Liam Faulkner, CEO at Naturgy Ireland. It’s an interesting, customer-centric approach that has made the company a go-to energy service provider for hotels across the country. Naturgy Ireland started life as a supplier of natural gas before gradually expanding into the electricity market. A couple of years later, that became 100% renewable electricity. Today, customers include industrial and commercial businesses, such as Bulmers, DAA, Irish Rail, Virgin, Debenhams, eir and
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“Ensuring our customers use the least amount of energy is actually very consistent with our business model which is focused on customer service and relationships”
Celtic Linen and of course the hotel industry. From five star hotels to smaller establishments, Naturgy Ireland has a solution for every business. To provide the best possible service, Naturgy Ireland monitors the energy consumption of most of the hotels that it supplies to. “For some of our hotels, we have developed benchmarking along different metrics such as energy consumption per room or per square metre. Right now, we’re looking at developing an index and rolling that out to the hotel sector in general; this would involve monitoring energy consumption of hotels all over the country and would allow us to compile what we refer to as league tables.” These “league tables” would demonstrate to hotels how they operate in terms of efficiency and
Paul McCarthy
Cover Story
performance. “They would give hotels the opportunity to investigate why their energy consumption is more than their peers or competitors. We do a lot of work with third parties that have specialist energy engineering competence and these companies could then help identify where improvements can be made. Essentially, we’ll be offering a turnkey package.” This concept of league tables could become a valuable tool for hotels to benchmark themselves against and with sustainability becoming a top priority for guests, a tool like this could be invaluable. For more information, contact: mary.rossiter@naturgy.ie When it comes to the electricity that Naturgy Ireland supplies, 100% of it is renewable. “We were the first company to move towards 100% renewable energy and we are now working hard at finding ways to replace natural gas with biomethane, a renewable source of gas. I think that will be the next big thing. We’re currently in the process of negotiations around some of the first biomethane plants in the country. They will hopefully be coming on stream over the coming months.” Regardless of the type of energy the company supplies, cost will remain a key consideration. “We advise our customers to ensure they’re buying and paying for their energy at the lowest possible price. That’s of course essential for hotels, some of whom will have higher energy costs than others. Hotels that have swimming pools or gyms will have a different energy requirement and we tailor our offering to those premises. We help our customers by taking advantage of forward contracts in the energy wholesale markets so they can lock in prices today for up to five years hence.” Liam and the Naturgy Ireland team consider energy as a risk to be managed and along with cost, another element of that is only using the energy that has to be used. “We try very hard to make sure our customers are using energy in an efficient manner. Obviously we make money by supplying energy and we make more if we supply more, but ensuring our customers use the least amount of energy is actually very consistent with our business model which is focused on customer service and relationships.” It may sound counter intuitive, but it’s consistent with Naturgy Ireland’s business model and its values that have been driving the company since 2004. “That makes for long term customer satisfaction and loyalty. To put it simply, our message to customers is, we help you reduce, go green and save money.” Some of Naturgy Ireland’s customers have been with the company for over 10 years. “We have a very high retention rate of over 85%. When our customers join Naturgy Ireland, they stick around. Also, we found from one of our recent surveys that 88% of our customers would recommend us to another company. From the very start, we’ve understood that the way to have a better conversation with our customer is to continuously educate them about the energy industry.” With over 16 years in the energy industry under its belt, Naturgy Ireland is no stranger to adaptation, says Liam. “Energy supply has got to be among the least innovative industries in the world but change is coming. Society and consumers now expect a drive towards renewables and they expect more accountability from us as their supplier. When it comes to our competitors, I think we’ve got the advantage; Naturgy Ireland doesn’t have any legacy investment in physical infrastructure to worry about. We’re not resistant to the change that is expected by us from the market and we’re actually embracing it by helping customers reduce their energy.”
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In Person
Leader of the Pack Ross Lewis sat down with Denise Maguire for a chat about the importance of positive role models within the industry and how it feels to be considered a force in the development of Irish food
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“It was almost like an episode of ‘This is Your Life’. Videos from people who either work with me now or have worked with me in the past were played. It was very humbling and to receive that kind of acknowledgement of leadership from the industry was huge”
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ust before Christmas, I paid a visit to Chapter One to meet Ross Lewis. On a very wet Thursday afternoon at the end of November, the restaurant was buzzing and every table was occupied. That was to be the case for every sitting between then and Christmas Eve. Just the week before, Ross had been honoured by Chef Network for the contribution he has made to the industry over the past 20 years. Described at the event as a role model and mentor, a chef with a deep understanding of food and somebody who is committed to nurturing the next generation of Irish food talent, Ross thought he’d simply be giving a speech about leadership. “It was almost like an episode of ‘This is Your Life’. Videos from people who either work with me now or have worked with me in the past were played. It was very humbling and to receive that kind of acknowledgement of leadership from the industry was huge. The same week, I got an honorary lifetime achievement award from UCC. They only honour five people a year and no-one from the food world, particularly a chef, has been awarded one before so it was also a great honour,” said Ross. The importance of having positive role models within the cheffing world is something Ross feels very strongly about. For him, people like Myrtle and Darina Allen, Derry Clarke and Patrick Guilbaud have set the foundation for what is now the golden era of food in Ireland. “For me, Patrick Guilbaud has always been a role model. In a lot of ways he has set the standard and it’s something that I’ve aspired to.” Over the years, several successful chefs have spent time under Ross’ tutelage, such as Michelin Star chefs Garrett Byrne (Campagne, Kilkenny), Ahmet Dede (Mews, Cork) and Damien Grey (Liath, Dublin). All three paid tribute to Ross at the Chef Network event. “There’s a family tree there which is a really great thing to have. Being successful yourself is one thing but when people who worked for you become successful, that’s the ultimate reward. At that stage you’re talking about legacy and what you’ve given to the industry.” People in the public eye are often described as ‘mentors’ or ‘role A series of ‘Kitchen Connection’ training sessions are also held regularly. models’ without any real consideration for what those words really mean. “We teach our staff certain skills that they probably wouldn’t get anywhere In Ross’ case, there’s no doubt that his commitment to staff training is else. So our pastry chef might show everyone how to temper chocolate something that’s very tangible. Spreadsheets are drafted at the start of and one of our chefs might demonstrate how to bone a whole animal or each year, laying out exactly what Ross and the team want to achieve on fillet fish. I recently gave a talk about restaurant finances and what it takes a weekly, monthly and yearly basis. All aspects of the business, like team to actually run a business like this.” Staff training occurs on a weekly basis, structure and marketing are covered, along with other areas that probably with no stone left unturned. Meeting and greeting customers properly, don’t feature in most restaurants like ‘life skills’ training which is held four service etiquette, how to deal with customer complaints, allergy training times a year. “An ex-employee turned addiction coach, who now works and wine pour, to mention just a few, are covered in detail. “We’ve got 18 with Aware, came in to give a talk recently. That person talked about the training modules; that’s quite a complex system of organisation. It’s not a 30 years they spent in addiction. We bring in motivational speakers who catch all but it’s not far off it. Some places don’t do any training but we we feel can contribute to the wellbeing of our staff and it works very well.” feel it’s completely necessary. We also run an extensive first aid course The team also take trips away. “We visit farms, growers and suppliers on a every year and we have a defibrillator that everyone knows how to use.” quarterly basis. We also have wine experts coming in to give lectures 12 Everything that goes down on the sheets gets calendared and essentially, times a year. Our front of house staff are always learning about wine. They gets done. “We have been structuring this organisation for a long time have all achieved Level 2 and some are up to Level 3.”
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In Person
and these processes and systems are the culmination of a huge amount of work and effort.” Ensuring that staff are trained to the highest level is reflective of the ethos carried across all aspects of the business, something that earned the restaurant a Michelin star in 2007. A lack of skilled staff has also fed into Ross’ focus on training and staff wellbeing. “We stopped doing lunches on Tuesdays, Wednesdays and Thursdays and while there was a whole conglomeration of reasons for that, one very real reason was the shortage of staff in the industry. They’re not coming in trained to the level we need them to be at. My thinking was, now that we’re not doing lunch, we have more time to invest in our employees. If you want to retain staff you have to challenge them and keep them learning and if you do that, everything else becomes more insignificant.” Thanks to the training they’re receiving, staff at Chapter One are staying longer. “Attracting staff is also a bit easier. If we’re not doing lunches, then we need to be really good at what we are doing so we need a happy, motivated bunch of staff to achieve that. People would say to me that they stay because we’re constantly driving the business forward.” Business is good at Chapter One and that’s despite its location and the plethora of new restaurants opening on what seems like a weekly basis. “It’s like the sausage mincer; there’s some going in and some going out but staying in the mincer is the difficult part. Someone asked me recently, how have you survived for so many years. I said, the same way I always have, by providing good food and service and looking after the people that come in through the door. I’m not solely focused on PR, some people spend so much time on social media that I don’t know how they’re looking after their restaurants.” Longevity for Ross stems from sticking to what’s important and that includes training staff and delivering the very best experience to customers. “For restaurateurs that ask me that question, I’d ask them how they think they’re going to survive. I’ve got a big head start with no serious credit issues or big borrowings. This industry has become very creative but also very competitive and it’s tough to survive if you’re not focused on the right things.” The VAT increase has been a challenge (“It’s a business call for everyone but I put my prices up. At this stage of my career I refuse to be a busy fool”) while increasing labour costs have been “savage”. With 36 members of staff, that’s a big outlay. “We try to give staff a productive work life balance and the only way to sustain that was to put the prices up. In saying that, I wasn’t prepared to charge Guilbaud prices in the north inner city.” If Chapter One was located on Stephen’s Green, life would probably be a bit easier. “This area has been very good to me but there’s no doubt that it’s tricky. If you’re a business person entertaining guests in The Shelbourne, it would be far easier to just choose a restaurant down there rather than make the effort to come here. Is it easier to trade around Stephen’s Green?
You bet it is.” Last year, it emerged that plans to redevelop Parnell Square as a cultural quarter collapsed due to an inability to secure financial backing for the scheme. “The Council is talking about redeveloping the terrace we’re on right now. That’s 122,000 sq ft that has been unoccupied since Chapter One started. Do you think that would happen on Merrion or Fitzwilliam Square? If you had 1000 sq ft unoccupied for a year there, you’d have numerous letters from the council.” The inaction highlights the political thinking that has completely frozen out the area for years. “It’s disgraceful. Politicians are talking about the homeless crisis and yet we have 122,000 sq ft of unoccupied space? In the early years I never cared because I was trying to survive. Now, it makes me angry.” With no passing trade, Ross feels he and team must work harder to maintain the business. Even with a Michelin star and the enviable reputation he has built for himself over the years? “Absolutely. If you’re not working extremely hard to get people up here, it’s not going to happen. We were so marginalised in the beginning that it kind of defined our ethos because even now, we feel like we have to give a warmer welcome, try harder, give better value. It’s the only way I know how to survive. If you could tell me an easier way I’d appreciate it!”
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Recruitment
When the going gets tough… Right now, it’s an employee’s market. To get and more importantly, to keep the right staff, you need to understand what’s most important to hospitality candidates. Brian Nixon outlines what employers should keep in mind when recruiting for new talent
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he concept of a job for life is essentially dead. Long-timers in the industry are to be respected and their contribution to both the business and the wider industry is inestimable. Unfortunately, they are a breed in decline. Over the next decade or so, millennials will make up over 75% of the workforce and their outlook on job security and company loyalty is very different to that of generations gone by. Unemployment has been steadily decreasing, which has created an applicant-driven economy. Now more than ever, employers need to sell job seekers on their open roles, rather than the other way around. This piece does not intend to present more of the same doom and gloom or haughty HR concepts but to look at how employers in the trade can capitalise by understanding what candidates are looking for and get the best people in the business.
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As recruiters, we will identify the benefits and selling points of the company for whom we are recruiting and present these in a way that the candidate can understand. More often than not, the company may not be engaging in this activity themselves. Why do we think that brand image, company culture and benefits would be of more concern to an IT cloud engineer than a bar supervisor? A good base salary is as important in any package as it ever was, but even we were surprised to find a monetary performance bonus has slipped down the pecking order in terms of benefits people most want. Candidates want to feel valued, not bought! This is good news for companies who want to create a loyal, collaborative work environment where staff and management focus on the emotional and psychological benefits of work rather than cold, hard cash. We are seeing businesses think outside the box and strive to look after the health and well-being of staff in what we all know can be a very challenging work environment. An employee value proposition is the unique set of benefits a company offers employees in exchange for their time, skills and experience. People want to join companies where they can see a definitive growth path, were
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they to take the job. We can set out a timeline for ambitious candidates of where they could be and what they could achieve in the business over time. Of course, not all candidates are necessarily looking to progress into management and not all small businesses can offer the growth potential of the large groups or international brands. These candidates want to know about the work environment, company culture and other benefits. Given the nature of our industry, the first question that comes through is often in regard to shift patterns. Candidates understand the necessity of working traditionally unsocial hours but will favour an employer who can offer as much consistency in shift scheduling as possible. Although this can be challenging in hospitality, a commitment to fairness in the practice of rostering goes a long way. Also make sure to highlight any standard benefits that you offer, including holidays, Taxsaver Commuter tickets, employee discounts, bike to work scheme, staff recognition and parties. These are all things that are probably already in place but be sure to make prospective candidates aware of them as they can be more important in presenting an overall image than you think. We know that 72% of candidates seek out a company’s sites and social media to learn more about an employer before applying for a job so it is important that your online presence presents a positive image of the company. Reviews, content and functionality of the site itself quickly form an image of the brand in the mind of the employee. Why not create an opportunity here – create a careers link to showcase any live jobs that you might have and add in some employee bios, testimonials or videos and of course, the information on benefits and company culture which I’ve discussed above. This is a cheap and achievable step that you can take to boost applications and believe me, the large branded groups are already doing this. I understand that employers can become frustrated with the idea of selling the opportunity to the candidate. Within the industry we are often recruiting staff in a market that works on similar pay scales from property to property, with similar responsibilities and conditions. We see, time and time again, employers losing good candidates because the recruitment process is too slow or the
interview itself is inconsistent. I had a candidate who interviewed for a junior role in a hotel through our agency and during the interview, she met three managers along with a couple of colleagues with whom she would be working. She was also given a tour of the hotel and invited to have tea in the lobby after the interview so that she could get a feel for the property. She was made to feel valued and given a very positive overall experience of the company. She went on to take the job over another offer that was also on the table. Doing interviews well will naturally attract the right candidates from the market. They should believe you are a professional company who knows what it wants and where it’s going. Doing the opposite will mean candidates may have already built up a negative impression and don’t even want to be considered for the role. Tell people about your current team members and why you appreciate them. Tell them about the characteristics that make them excellent employees. This way, job seekers will be able to identify if they are a good fit or not. By doing this, you are basically letting them decide if they are a good fit for your business. Employees who are proud of their organisations are three times more likely to be happy at work, according to the Workforce Institute. This goes beyond pride in your actual output, but pride in your company and what it stands for which makes sense, given that “cultural fit” is a top priority for millennial jobseekers. In our industry, we can look at ways that we can give back to the local community through charity or social initiatives. Environmental stewardship is a particularly hot topic at the moment and should be viewed as an opportunity to attract more than just new patrons. There’s no doubt that it’s getting tougher and tougher as we are all competing for a depleting pool of candidates and we do need to be more proactive in our approach to accessing the right people. There are small changes that can be made over time in order to boost your profile as an employer and save on recruitment costs in the long term. Brian Nixon is a Recruitment Consultant at Excel Recruitment, www.excelrecruitment.ie
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Pest Control
AW RATS! New rules mean permanent toxic baiting is no longer the go-to treatment for the pest control industry
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rat in your restaurant or a mouse in your hotel lobby probably won’t lead to good reviews on TripAdvisor and now new rules brought in by the Department of Agriculture, Food and Marine mean you have to think twice before you employ your usual pest control solutions. The Department has stated that permanent toxic baiting is no longer permitted as a routine practice in rodent pest management. Long-term baiting is only allowed using specific products in situations where all other alternatives have been considered by registered Pest Management Trained Professional Users (PMU’s). Permanent baiting is now strictly limited to sites (indoors, around buildings, open areas and in sewers) with a high potential for reinvasion when other methods of control have proven insufficient. Some pest control companies have reacted to the news by developing non-toxic pest control solutions. A digital pest control system has been launched by Rentokil that detects and captures or humanely kills a variety of pests using traps, bait stations and monitoring units. Called ‘PestConnect’, the devices feature infrared sensors that can detect a pest and activate a trap or allow access to bait. According to the company, the solution was developed partly in response to customer preferences for non-toxic solutions and growing concern about safety and the risk of contamination of food or other goods when using poison. Although you may not think it with the current cold spell, our milder winters are also driving a rise in rats. Traditionally, cold winters create a natural cull of the rat population but our milder winters over recent years have seen numbers increase. Rats represent a serious public health risk as they urinate wherever they go. They can spread diseases including Salmonella and Weil’s disease to humans when they, or their urine, come into contact with food preparation areas. Mice can be just as troublesome, spreading Salmonella and Listeria. They can be a year-round problem as they don’t hibernate, but cold weather makes the possibility of an infestation more likely as they head indoors to seek warmth and food. Mice are extremely adaptable, they’re highly mobile and they breed quickly so it’s important to get rid of them quickly.
Think there might be a rat lurking around your premises? Here’s what to look out for… Rat Droppings - Usually found in concentrated areas as rats can produce up to 40 droppings per night. Brown rat droppings are dark brown in a tapered, spindle shape about 9–14mm long. They can resemble a large grain of rice. Bite Marks - Rats have a set of teeth that grow continuously. They need to gnaw on wood and plastic to keep them trim. You may also notice ripped food packaging, as rats tear open food, leaving visible teeth marks. Rub Marks - Rats use established routes along skirting boards and walls due to their poor eyesight. Grease and dirt on their bodies leave smudges and dark marks on both objects and surfaces they repeatedly brush against. Scratching Noises - Black rats are agile climbers and can easily gain access into loft spaces and upper floors of buildings. Hearing scratching noises at night from above may suggest their presence. Burrows - Brown rats are well known for digging and excavating extensive burrow systems for shelter, food storage and nesting. Look for burrows in compost heaps, under decking or garden sheds or in garages. Rat Nests - Rats build nests in warm, hidden places using shredded material such as newspaper and fabrics. Nests will often contain young rats and are usually located close to a food source. Check behind and under appliances, such as fridges and freezers in or near your kitchen. Footprints (running tracks) - Rats leave foot and tail marks in dusty, less-used areas of buildings. To establish if an infestation is active, sprinkle fine flour or talc along a small stretch of floor near the footprints and check for fresh tracks the next day.
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Technology
DIRECT BOOKINGS HOLD FIRM IN RANKINGS Local hotels should think about investing in the B2B market while direct bookings are flourishing across the country. That’s according to new research from SiteMinder
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Technology
I
n its annual list of top destination channels that brought the highest booking revenue to Irish hotels in 2019, SiteMinder has revealed that direct booking strategies are working extremely well for businesses around the country. The research also took a look at the growth strategies of the industry’s consolidation-hungry booking channel giants. Within 14 of the 20 tourism destinations, including Ireland, direct bookings either climbed the list from the previous year or maintained their position among the top five spots. Ireland’s top 12 hotel booking channels in 2019, based on total gross revenue made for SiteMinder’s customers, were:
• • • • • • • • • • • •
Booking.com Hotel websites (direct bookings) Expedia Group Global distribution systems Hotelbeds HRS - Hotel Reservation Service Hostelworld Group Roomex Lastminute.com totalstay by WebBeds Sunhotels by WebBeds Agoda
These 12 channels contributed over 89% of the total revenue made by all hotel booking channels for SiteMinder’s Irish customers in 2019, highlighting just how consolidated the Irish market is. The research also found that direct bookings through a hotel’s proprietary website remain strong and steady in Ireland, hanging on to the second spot for the second consecutive year. WebBeds’ brands, totalstay and Sunhotels made their first appearance on the list, proving that local hotels need to invest in the B2B market. Also, with Lastminute.com retaining its position from last year, hotels need to be prepared to accommodate guests with short booking lead times throughout the year. Hotel Reservation Service (HRS) clinched the sixth position for the third consecutive year, confirming that German travellers are one of Ireland’s top international source markets. It’s important that hoteliers keep on top of the changes going on in the booking landscape. According to Ruairi Conroy, Country Manager Ireland at SiteMinder, direct bookings have proven popular, not just in its list of top booking channels, but also in recent research that the platform ran alongside eHotelier. That research found that hoteliers around the world perceive direct bookings as the most important channel for them. This trend is accentuated within bigger hotel groups, who see direct bookings as slightly more valuable than their smaller counterparts.
‘USE MULTIPLE BOOKING CHANNELS TO GROW BUT KNOW YOUR GUEST’ Ruairi Conroy at SiteMinder on why hotels are in competition with both the hotel down the road and with booking channels and how diversification is key to distribution
DO SOME HOTELS STILL VIEW BOOKING CHANNELS AS A NECESSARY EVIL RATHER THAN A BENEFICIAL ADD-ON? It’s not quite exclusive. It’s often both. The perception, among hotels, that booking channels are a “necessary evil” has historically been driven by the need to pay a commission to those third parties in exchange for the visibility and sales that they provide. Over the years, however, as consumer behaviour and the digital landscape have changed, what defines “competition” for hotels has also evolved. No longer is competition simply the property down the street. Today, booking channels have proven their effectiveness in reaching and converting consumers online and that effectively makes them direct competition to hotels in the sense that they make direct contact with the guest before a hotel does. So, for hotels, it can feel like a double-edged sword as they are now operating in a world where they’re competing not only with the hotel down the road, but with the booking channels they otherwise consider as partners. HOW CAN HOTELS UTILISE BOOKING CHANNELS MORE EFFICIENTLY? The best thing a hotel can do is diversify its distribution. That’s always been the goal for us in releasing our annual list of top-performing booking channels. Hotels must consider using multiple booking channels to grow their opportunities to reach guests and reduce their dependence on the one or two channels they probably work with now. In order to do this, however, hotels must first start by knowing the mix of guests they want coming through their doors. By knowing that, hotels can understand the value of each booking channel they use. For example, a hotel might use a channel like Irish-founded Hostelworld to bring in backpackers, or Irish-owned Roomex to attract corporate travellers. Not every booking channel has the same type of reach or geographical influence and that’s the beauty of being on multiple. Technology is a key enabler of this strategy. By using technology, hotels can not only access more booking channels, but understand which are driving revenue and occupancy for their business and therefore make smart, informed decisions about their selection. HOW IS THE INDUSTRY CHANGING AND WHAT EFFECTS WILL THIS HAVE ON BOOKINGS GOING FORWARD? The travel landscape is incredibly complex and as it grows, so too does its complexity for hotels. More people are travelling today than ever before and that’s been driven over many decades by lowered barriers to entry such as low-budget airlines, reduced visa restrictions and the like. That level of accessibility has been matched by the endless accessibility of information through the Internet, which has provided us as consumers with endless choice. For a hotel, managing the wealth of opportunities that the Internet brings can be hard. They’re no longer concerned only with the phone and billboard ads. Now they need to find and communicate with guests through an entire multitude of channels, from online travel agencies, to travel agents, tour operators, email, social media and everything in between. Without technology, marketing and distribution for hotels have become a full-time job and it’s not their expertise; their expertise is in hospitality. On top of all of this, the profile of guests and the way they consume media are changing at every stage of their journey, from the minute they start planning to when they book, stay, then leave and tell their friends and family, provide a review of their experience and start dreaming about their next holiday. We can expect this behaviour to continue, adding to the complexity of the booking landscape for hotels and that’s the power of technology like SiteMinder’s – that hotels can now be in control in an otherwise consumer-led world.
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Books
Books out this month....
Pod Life... THE MENU
Wildcrafted Fermentation: Exploring, Transforming, And Preserving The Wild Flavors Of Your Local Terroir Author: Pascal Baudar Publisher: Chelsea Green Publishing RRP: €28 Available: amazon.com One of the world’s most influential tastemakers invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Lacto-fermentation is the easiest, safest and most delicious way to preserve food and nature provides all the necessary ingredients – plants, salt and the beneficial lactic acid bacteria found everywhere. In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavourful lacto-ferments at home from the wild and cultivated plants in your local landscape or garden. From sauerkrauts and kimchis to savoury pastes, hot sauces and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. Stepby-step photos illustrate foraging, preparation and fermentation techniques for both wild and cultivated plants that will change your relationship with the edible landscape and give you the confidence to succeed like a pro.
The Irish Cookbook Author: JP McMahon Publisher: Phaidon Press RRP: €49 Available: easons.com
The Menu serves up interviews with the world’s most Find your creative next favourite chefs, chefs, podcast with introduces our pick of the the makers best the behind the scenes and the ingredients that will soon be landing on your restaurant table. Listen on Apple podcasts or Spotify
In The Irish Cookbook, JP McMahon captures the unique culinary origins and varied influences of Irish cuisine, its ingredients and its fascinating history. Irish food is the summation of what the land and sea gives; the book’s 480 home-cooking recipes celebrate the range and quality of Ireland’s bounty, from oysters and seaweed on its west coast and beef and lamb from its lush green pastures, to produce and forage from across the island. Presenting bestloved traditional dishes along with many lesser-known gems, this book vividly evokes the warmth, hospitality and culinary spirit of the Emerald Isle.
CHECK OUT SOME OF THE BEST FOOD RELATED BOOKS AND PODCASTS ON THE MARKET RIGHT NOW
Shelf Book
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COPPER & HEAT An award-winning podcast exploring the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them. The restaurant industry is at a point where a lot of groundwork has been laid for change but in order for that change to happen, more conversations about gender, race and privilege in the kitchen need to take place. Listen on Spotify or Stitcher
FOOD NONFICTION Food Non-Fiction tells the incredible true stories behind food. The hosts delve deep into the history of the most famous and interesting foods and bring the listener on a wild food journey, through history and around the world. Listen on Stitcher or Apple podcasts
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The Last Word
Hard Rock Hotel makes its Irish debut Ireland’s first Hard Rock Hotel has opened on Dublin’s Exchange Street
Operated in collaboration with Tifco Limited, The Hard Rock Hotel Dublin has opened on Exchange Street in Dublin city centre. The new hotel is a reimagining of two existing structures — a listed property, built at the turn of the 20th century originally known as Exchange Buildings and the adjacent Fashion House building. Fashion House has been entirely rebuilt and transformed into the new hotel entrance and reception with a new glass link bridge connecting guests to the refurbished Exchange building. The original red brick façade of 1912 has been retained and restored while the interiors have been completely reimagined and feature music memorabilia from the likes of David Bowie, Phil Lynott, Beyonce, Hozier and Kurt Cobain. The hotel’s 120 rooms include ‘The Sound of Your Stay’ music programme, allowing guests to set the mood with complimentary Crosley vinyl turntables and records. Guests can also rock out on a Fender guitar in their completely soundproofed rooms, complete with an amp and head phones.
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