Hotel and Catering Review issue 3 2021

ISSUE 3 2021

Ordered How a simple idea is transforming the ordering process for restaurants

COMING FULL

Circle Janice Casey Bracken on finding joy as a chef

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Finance matters A look at some of the finance options available to hospitality businesses

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22/06/2021 12:55

Go to hotelandcatering review.ie for the online edition

Contents ISSUE 3 2021

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IN THIS ISSUE

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16 19 22

The fact that we kept all our staff reaffirmed in my head that the hotel is being run the right way. Lots of hotels say they’re a family, but we really mean it.

When I came back two years ago, the first thing that Kevin and Catherine said was, welcome home Janice Casey Bracken, Head Chef, Dunbrody House

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REGULARS

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NEWS

THE LAST WORD

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DRIVING DEMAND AS THE TOURISM SECTOR REOPENS Fáilte Ireland is driving domestic demand and encouraging more people to discover the joy of taking a break in Ireland, while supporting businesses to reopen safely

BRINGING ORDER TO ORDERING Developed by Barry McNerney, Louis Williams and Paul Lawless, Unify Ordering is simplifying the ordering process between buyers and suppliers

FINANCE MATTERS Hotel & Catering Review takes a look at some of the finance options available to hospitality businesses

A HELPING HAND Access to finance and a strong focus on managing cashflow is vital for business owners to build resilience. CPA Ireland offers some tips to help businesses manage their cash flow

COVID, CASH FLOWS & CUSTOMERS Gerardo Larios Rizo, Head of Hospitality sector at Bank of Ireland, describes the financial supports available to hospitality businesses

FIXING THE FIGHTING If approached in the right way, mediation can take the heat out of the kitchen, writes Dr Gerry McMahon

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Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy Designer: James Moore Stock Photography iStock Infographics: www.flaticon.com Production: Ciara Murray 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 2021. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/advertiser is responsible for honouring the prize.

Editor’s View Welcome to issue 3 of Hotel & Catering Review 2021 Janice Casey Bracken, Head Chef at Dunbrody House, graces our cover this month. In our lead feature, she talks about swapping a career in banking for the life of a chef and why asking Kevin Dundon for a tour of his kitchen 10 years ago ended up completely changing her life. The team at Dunbrody aren’t just paying lip service to sustainability; they make their own black salt, they grow their own vegetables and herbs and they plan to be working in a carbon neutral hotel by 2025. From a home cook to a head chef in a luxury boutique hotel, turn to page 12 to read more about Janice’s journey and her plans for Dunbrody.

Also in this issue, we caught up with Barry McNerney, owner of Juniors Café & Deli, Paulies Pizza and Lotts & Co. In 2018, Barry and Louis Williams of Two Fifty Square Coffee Roasters came up with an idea for a new business that would address the challenges faced by restaurants when it came to ordering from wholesale suppliers. The result was Unify Ordering, an app for buyers and suppliers that replaces the traditional method of ordering by phone or voicemail. It’s also helping to create a new way for buyers and suppliers to meet and start doing business, says Barry. For more on Unify Ordering, turn to page 16.

On page 19, our special finance report takes a look at some of the options available to hospitality businesses as they reopen. CPA Ireland outlines some tips to help businesses in the sector manage their cashflow while on page 24, Gerardo Larios Rizo at Bank of Ireland describes the financial supports available to hospitality businesses at this crucial time.

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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SPECIALIST TEAMS DEDICATED TO YOUR BUSINESS NEEDS WE BACK BRAVE Pádraig McGillicuddy: Proprietor Ballygarry House Hotel & Spa

TALK TO US TODAY AT HOSPITALITY.SECTORS@AIB.IE OR 1890

478 833

LINES ARE OPEN 9AM TO 5PM MON-FRI

Backing Brave Customer received a gratuity. Allied Irish Banks, p.l.c. is regulated by the Central Bank of Ireland.

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News

Your monthly round-up…

dien

ts

APPOINTMENT

Jenny makes wild garlic oil from the grounds at Faithlegg

e r In g

Jenny Flynn is Head Chef at Faithlegg

JENNY FLYNN ON AN OFTEN OVERLOOKED INGREDIENT Wild garlic is an ingredient that’s very much overlooked due to its short season.

Wild garlic doesn’t look like the traditional garlic bulb, so people don’t know what to look for when they smell wild garlic in the hedgerows. Depending on the snow and frost, it tends to pop up in late March and will die off when the nettles come into season about six weeks later. Wild garlic really does capture your nose while the beautiful white spray flowers draw the eye.

I like to pick the flower bulbs and make wild garlic oil or pesto which go well with new season lamb or simply with roast potatoes.

With wild garlic you need to be quick before the flowers appear, as it tends to lose its crisp garlic flavour when they arrive.

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Easy Wild Garlic Pesto 150g wild garlic leaves washed and dried 25g toasted pine nuts 25g parmesan Zest of ½ lemon 150ml rapeseed oil

Ballyfin has announced the appointment of Peter White as General Manager. Peter’s career began in his homeland of Australia until his career path brought him to North America as Guest Services Manager at Rimrock Resort in Banff, Canada, then a member of Leading Hotels of the World.

Roles in the UK, New Zealand and Thailand followed before he took up his new position at Ballyfin. "I’m delighted to soon welcome back our first guests to Ballyfin and to continue the tradition of exceptional Irish hospitality that has been created here over the past 10 years. This is the pinnacle and highlight of my 30-year career and to achieve that in my favourite hotel makes me very excited for the future,” said Peter.

Put all the ingredients into a blender and buzz until smooth. Check seasoning and add salt if needed.

It's easy to make this pesto and it marries well with spring lamb. I use the shoulder or leg and rub the pesto into the lamb, then wrap with tin foil in a baking tray and slow cook for 120 mins in a medium (150c) oven.

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News

PUBS TO REOPEN INDOORS ON 5 TH JULY The Vintners’ Federation of Ireland (VFI) has welcomed the announcement that pubs can reopen indoors from the first week of July, but is urging the government to bring forward the opening date by just four days to allow their members trade for an extra weekend. The VFI is also calling for the removal of the 105-minute time limit from the guidelines as, by the end of June, over 70% of the population will have been offered a vaccine, which is a higher vaccination rate than Northern Ireland achieved when it opened pubs indoors.

VFI Chief Executive, Padraig Cribben, said: “This announcement is hugely significant as it provides certainty to our members and the 50,000 staff employed in the trade about when they can reopen indoors. The end of our trade’s 15-month nightmare is now in sight. Reopening in time for the traditional summer season is a big boost to the trade who can now plan with confidence for a busy July and August. However, there are only nine weekends in that short season so to remove one of those crucial weekends by reopening on a Monday is a blow the government can avoid by simply moving the date forward by four days to 1st July. It would be a small concession with a big impact.”

Donall O’Keeffe, Chief Executive of the LVA, echoed Padraig’s sentiments. “It is extremely important that all pubs, food and traditional, will now be able to open together. We are absolutely delighted that the government has taken this on board and that there will be no further divisions in our industry. Our members are all simply ‘pubs’ once again.

Hopefully no one will ever have the need to use the term ‘wet pubs’ in future.”

Hoteliers welcome Economic recovery plan

IHF President, Elaina Fitzgerald Kane

Hotel and guesthouse owners have welcomed government initiatives to restore the 270,000 livelihoods and tourism communities throughout Ireland which have been included in the Economic Recovery Plan. Irish Hotels Federation (IHF) President, Elaina Fitzgerald Kane, welcomed in particular the retention of business and employment supports including the Employment Wage Subsidy Scheme (EWSS), the 9% Tourism VAT rate and the Covid Restrictions Support Scheme (CRSS). She also welcomed the return of non-essential travel on the 19th July as an important step in the restoration of international connectivity, the recognition of tourism as a significant employer in regional locations and commitments around the development of sustainable tourism.

“The certainty over the 9% VAT rate is vitally important. Many hotels are already contracting for international business up to two years out. Tourism is highly competitive and the 9% is proven to be the right rate of VAT vis a vis our

European competitors,” said Elaina.

According to an IHF member survey, hotels and guesthouses are facing reopening costs of approximately €964 per bedroom – equivalent to over €72,000 for an average 75-bedroom hotel. “This is a huge cashflow challenge for most hotels and guesthouses who have already experienced nothing short of a catastrophic financial shock from this pandemic, with months of prolonged closure and partial reopening. It is essential that reopening grants are put in place that reflect the true scale of the reopening costs whilst laying the building blocks for recovery and the restoration of employment,” said Elaina.

The IHF President added that tourism will recover, but it will take time.

“Hotels and guesthouses, which are an integral part of its infrastructure, are committed to restoring livelihoods as quickly as possible. That requires continued government supports to enable them to survive until such time as tourism is sustainable and this is not expected to happen before summer 2022 at the very earliest, with the return of a meaningful increase in international visitor numbers.”

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News THE EUROPE CELEBRATES ITS 60 TH The Europe Hotel & Resort had an extra special reason to celebrate its reopening as it marked its 60 year anniversary. Michael Brennan, Managing Director of Killarney Hotels Ltd said: “We are very proud to be celebrating 60 years as a hotel at The Europe Hotel & Resort this year.

We are forever grateful for the ongoing support shown by guests that return each year and to those who visit us for the first time. The Europe Hotel & Resort has been established as a leader in Irish and international hospitality and our reputation is a true testament to the hard work and excellence of every employee over the past 60 years."

FIRST INTERNATIONAL FRANCHISE FOR THE VIRGIN MARY Ireland’s first alcohol-free bar, The Virgin Mary Dublin, is spreading its wings to the UAE’s capital through its first franchise partnership with MBT Restaurant Management. Known as TVM in Abu Dhabi the venue, which is due to open in summer 2021, will once again have the look, taste and excitement of a bar, but without the alcohol.

Founder and co-owner Vaughan Yates said: "When we first opened The Virgin Mary in Ireland, it was always our goal to see it spread to cosmopolitan cities worldwide and with the launch of TVM Abu Dhabi this summer, we are thrilled to realise this ambition so soon. TVM Drinks Creator Anna Walsh has once again built an alcohol-free cocktail menu that will excite and surprise and this time we are including some really interesting food and drink pairings.”

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News

REDBREAST COLLABORATES WITH BOB DYLAN’S ‘HEAVEN’S DOOR’ Bob Dylan’s collection of American whiskeys and Redbreast Irish Whiskey have announced the release of a limited-edition 10-Year Aged Bourbon finished in Redbreast casks. This first ever collaboration for both brands was created by Master Blenders, Ryan Perry of Heaven’s Door and Billy Leighton of Redbreast Irish Whiskey and has been named, “The Master Blenders’ Edition.”

A collaboration more than two years in the making, Perry and Leighton worked together on a multitude of blends and barrel finishes to arrive at their final whiskey profile. As a lover of Irish Whiskey and of Redbreast in particular, Heaven’s Door founder Bob Dylan worked closely with the Master Blenders and sampled over a dozen blends before settling on the final selection. “Mr. Dylan is a perfectionist and knows his whiskey,” said Billy Leighton. “His engagement and enthusiasm for this collaboration made this project even more special.”

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News

Kylie Magner, Magners Farm

GLEESONS SCORES TRIPADVISOR TRAVELLERS’ CHOICE AWARD

TAKE A FOODIE TOUR OF TIPP THIS SUMMER The Tipperary Food Producers, a network of Tipperary’s artisan food and beverage producers, has announced details of a Summer Food Tour series in conjunction with Tipperary Tourism, which will see producers open their doors to the public offering a unique insight into the creation of their products. The initiative will allow locals and tourists alike to visit the homes and farms of some of Tipperary’s finest food producers, experiencing the day to day life of a food producer and the processes involved in creating quality artisan food and drink produce. Seven producers will open their doors to the public throughout the summer months for individual or group tours in line with Covid-19 regulations at the time of visiting. Each producer will run their own tours, offering options to suit everyone. The seven producers involved are Cashel Farmhouse Cheesemakers, Magners Farm, Galtee Honey, The Apple Farm, Brookfield Farm, Crossogue Preserves and Blackcastle Farm.

CASK LAUNCHES ‘CASKTAILS’ BOTTLED COCKTAILS Cask cocktail bar on McCurtain Street in Cork has launched ‘Casktails’, a range of ready-to-pour bottled cocktails in 350ml (€22) and 750ml sizes (€44), available for takeaway and delivery nationwide. The new offering will feature seasonal and foraged ingredients, which are sourced locally from artisan food producers like the orchards at Ballymaloe House, Cork Rooftop Farm, honey from Coolmore Bees in Carrigaline, as well as foraged produce from local woodlands and fields. These ingredients are then expertly mixed with premium spirits such as Don Julio, Bacardi, Hennessy and Absolut. Irish brands also feature with Dingle Gin, West Cork Distillers, Irish Raspberry Wine from Wicklow Way Wines and Cask’s Beamish Irish Stout making the list. The range is available through the Cask website at www.caskcork.com or at the bar itself. Courier delivery is €7 anywhere on the island of Ireland with free delivery for orders over €100.

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Andy Ferreira, Manager, Cask

Gleesons Roscommon has been rewarded for excellence with a TripAdvisor Travellers’ Choice Award. The Travellers’ Choice is the highest honour available from TripAdvisor and is based on millions of reviews and opinions from travellers from around the world. “We are absolutely delighted with this award, ”said Cáit Gleeson, General Manager, Gleesons Roscommon. “It’s exactly the boost we need just as everything is opening up again. It’s a recognition of our whole team and how hard they work to give every guest the best possible experience.

This proves that our guests notice the difference and have told the world through TripAdvisor.” Gleesons was the first premises in the county to be awarded the Failte Ireland Covid-19 safety charter which reassures customers that the business is ready to re-open and operate safely.

Mary, Eamonn and Cáit Gleeson outside Gleesons Roscommon

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News

BIG CHANGES AT CHAPTER ONE After nearly three decades, Ross Lewis is stepping aside from Chapter One, with Finnish chef Mickael Viljanen set to take over in the kitchen. Ross retained a Michelin star for 15 years and earlier this year, was winner of the Michelin Guide Great Britain and Ireland 2021 Chef Mentor Award. The restaurant will now be co-owned by Mickael, who held two Michelin stars in The Greenhouse and will become Chapter One by Mickael Viljanen.

“Words cannot remotely describe the three-decade journey I have been on,” said Ross, “and the incredibly valuable contribution from staff, past and present, some of whom have been long-serving, cannot be measured. The team is looking forward now to a new challenge. Having used this difficult period of Covid closure to reflect on my career, I feel the time is now right to step away from the Chapter One kitchen to allow for a new creative energy to build on the foundations of the last 29 years’ work. Although this moment

Ross Lewis

Mickael Viljanen

is bittersweet, I am also excited about welcoming Mickael to Chapter One — he is a hugely talented chef who is ready to become chef-patron. Freeing myself from the Chapter One kitchen will allow me to focus my culinary gaze on my Italian restaurant, Osteria Lucio on Clanwilliam Terrace, which I plan to upgrade over the coming year.”

Commenting on his new role, Mickael said: “I am happy to be investing in Chapter One by Mickael Viljanen and there is great comfort in the fact that Ross will stay on as a partner to help ensure the new establishment runs perfectly. We are refurbishing the restaurant, somewhat reducing covers to focus on the food and service in exceptional detail. My main focus now though is to get my head down in the kitchen and prepare to welcome back Chapter One customers, alongside guests who have followed me over the years, as well as anyone who loves a great, accessible dining experience, from the four corners of this island.”

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Partner Profile

Fáilte Ireland:

Driving Demand as the Tourism Sector Reopens Download the ‘Keep Discovering’ marketing toolkit now

As the tourism sector reopens, Fáilte Ireland is driving domestic demand and encouraging more people to discover the joy of taking a break in Ireland, while supporting businesses to reopen safely. Find out how your business can leverage the National Tourism Development Authority’s current marketing campaigns.

Keep Discovering

domestic marketing campaign

Aerial photography of a bespoke piece of sand artwork commissioned by Fáilte Ireland as part of its ‘Keep Discovering’ campaign. The piece, over 120ft in length, is an illustration of the many hidden gems there are to uncover in Ireland and the joy of discovering them. The unique piece, by environmental artist Sean Corcoran, was created by hand on Kilmurrin Cove in Co. Waterford

Reopening supports Fáilte Ireland has created a range of business supports to guide businesses through reopening safely and efficiently. These supports have been developed in consultation with industry experts and provide advice on areas such as recruitment, onboarding new and returning staff, performance management and delivering excellent customer experiences.

For more information and to access business supports, visit www.failteireland.ie

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Following the Government’s announcement on the easing of Covid-19 restrictions on the 29th April, Fáilte Ireland’s consumer sentiment research showed that intent to travel within Ireland over the coming months rose significantly, as did the proportion of those booking domestic holidays.

Fáilte Ireland launched the ‘Keep Discovering’ marketing campaign at the end of May to inspire people to take breaks in Ireland this summer and into the shoulder season. The campaign is now live across TV, press, radio, PR, out-ofhome and digital channels and has already been met with great positivity across the country – ‘Keep Discovering’ was trending at #1 on Twitter and the campaign had over one million impressions across social media during launch week.

To help businesses leverage the campaign, Fáilte Ireland has created an easy-to-use marketing toolkit which includes customisable social media templates, campaign videos for use on social media or websites, access to a curated collection of over 100 images and campaign assets like logos, hashtags and social stickers.

Visit www.failteireland.ie to download the toolkit now.

Online sales campaign Fáilte Ireland has also partnered with Tripadvisor, Expedia Group, SuperValu Getaway Breaks and many others on a new online sales campaign to drive domestic holiday bookings. To help businesses leverage the online sales campaign, Fáilte Ireland has created an easy-to-use support guide which outlines practical ways for businesses to get involved over the coming months.

Visit www.failteireland.ie to download the support guide

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Safet 1C_F

Partner Profile

The safety symbol for tourism and hospitality.

As the tourism & hospitality industry reopens, it’s important to show your customers that you’re adhering to the recommended safety and hygiene processes so they know your business is a safe place to visit.

The COVID-19 Safety Charter is designed to give this reassurance.

By voluntarily signing up to the COVID-19 Safety Charter, you and your employees are agreeing to follow the relevant operational guidelines for reopening and undertake essential COVID-19 Infection Prevention Control training.

It’s easy to sign up, just visit www.failteireland.ie to find out more.

The Covid-19 Safety Charter and the Covid-19 Safety Charter logo are trademarks of the National Tourism Development Authority. Copyright © 2020 All Rights Reserved.

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Cover Story

Coming Full

Circle 12

HOTEL

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Cover Story

Garden at Dunbrody House Janice Casey Bracken, Kevin Dundon

The Head Chef at Dunbrody House talks about her cheffing career so far and why paying lip service to sustainability isn’t enough

J

anice Casey Bracken’s life changed 10 years ago when she attended a black-tie event in the Shelbourne Hotel. She was at the finals of the Easy Food Home Cook Hero competition and decided to ask Kevin Dundon, one of the competition judges, for a tour of his kitchen at Dunbrody House. He said yes and the rest is history.

“The following Sunday I went down to Dunbrody, asked if I could hang around even though I had no experience and then continued to go down for six more weeks. Someone left the kitchen and that was it, I was in. If I didn’t have the balls to ask Kevin for a tour of his kitchen that night, I wouldn’t be where I am today,” says Janice.

Where she is today is Head Chef at Dunbrody House Hotel, a member of Chef Network, Euro Toques, Real Bread Ireland and Food Hero Louth 2019.

Before that fateful night in the Shelbourne, Janice worked in a bank. After developing epilepsy, she knew it was time for a change. “In a way I was quite lucky as my husband was able to support us. I had the luxury of trying to do something that made me happy. I was making jams, chutneys and relishes in Dunbrody, one day a week for six weeks. Then the starter chef left, the pastry chef moved to starters and even though I had no experience, I was offered a job as a commis chef. I haven’t looked back since.”

During lockdown, Janice and the team were busy running online courses through social media. Kevin became Insta-famous thanks to his daily cookery sessions which, says Janice, helped form a routine in some people’s lives. “We didn’t do takeaways during lockdown. We’re a destination hotel with only a small catchment area around us. We focused on online courses and cook-alongs and Kevin was doing the 2pm daily live Instagram for free. We worked our arses off but we’re seeing the payback now, as some of the people who followed us are booking into the hotel. We got a lot of really good feedback from people who enjoyed the courses, it brought a bit of normality into their lives.”

Lockdown also gave Janice time to organise the hotel’s gardens and get them to a standard she was happy with. When it comes to implementing and maintaining sustainable practices at the hotel, Janice isn’t simply paying lip service to being green. “I got to include exactly what I wanted, like the pollinators and crop-friendly planting. We planted different flowers and herbs in between each of our vegetables so that slugs and rabbits and all those things you find in a country house eat those instead of my veg. The goal is to have a carbon neutral hotel by 2025.” Biodiversity is playing its part in efforts to reach that goal. To make sure they’re not relying on one specific crop, at least three varieties of every vegetable is planted by the Dunbrody team. “Crop friendly planting ensures we’re giving back to the soil what we’re taking out. We’ve also planted 135 lentil plants from seed and I’m nearly positive that we’re the only kitchen garden in the country growing lentils, which are a Future 50 food. They take less nutrients and water from the soil so they’re one of those food groups that

Janice Casey Bracken

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ALL UT

€5K

worth of stock to be won

Get out, reach out, eat out, stand out, go all out, just don’t miss out.

This summer is all about bringing businesses all over Ireland back out.

To show our ongoing support for our customers, we’re giving you the chance to win €5,000 worth of stock of your choice.

Follow @BWGFoodservice for details.

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Cover Story

MY FAVOURITE DISH FROM THE DUNBRODY MENU “Fish made with a madeira and onion sauce. The onion has been preserved from last year and the monkfish comes in from Hook Head. Sometimes we have enough and sometimes we have to substitute it, but monkfish is sustainable so we’re ok. It’s topped with a radish tartar - we grow radishes in our garden and finished off with a cured egg yolk before it’s cured in our black salt. The dish is finished off with edible flowers grown from seed” Janice Casey Bracken

we should be focusing on going forward for sustainability.” Chickpeas are also being grown in polytunnels, although in way less numbers. “We only have 30 plants.

They’re not really suited to our climate, so we’ll have to harvest them when they’re still green. They won’t be that beautiful yellow colour you get in the supermarket, but they will still be completely edible and flavourful.”

Janice also makes her own black salt, using a medieval method that’s been researched at UCD. “We take organic seaweed from Connemara and we burn it until it becomes dust. The day after it has been burned, we introduce water from our well, stir it and let it dry in the sun for four days.” That’s not all; potato peels are put through a cider press and the resulting potato starch is used as a thickening agent. All veg peel is used for chicken feed. Apple cores and peels are combined with sugar and water and put into fermentation jars to make apple cider vinegar.

“When I joined Euro Toques about three years ago, I took a commitment to preserve Irish food and heritage. I take that seriously. The way I see it, I have two kids and we need to leave the world in a better place for those coming after us.

There are cost savings associated with what we’re doing and of course, that’s great but the main objective is to be as sustainable as possible.”

The hotel has managed to retain 100% of its staff, an impressive feat given the current challenges around employee retention and one that Janice puts down to the hotel’s ‘family atmosphere’. “The fact that we kept all our staff reaffirmed in my head that its being run the right way. Lots of hotels say they’re a family but we really mean it. When I came back to Dunbrody House two years ago, the first thing that Kevin and Catherine said was, welcome home. That sense of family and the overall atmosphere at Dunbrody House is unique.” Aggression has no place in her kitchen, says Janice. “If a chef is screaming and roaring, it’s a sign they’ve lost control of their kitchen. There’s enough pressure in the industry without bullying. You don’t get the best out of somebody by shouting at them, you get the best out of them by teaching them how to do something properly. Everyone deserves to be treated with dignity and respect and that’s something I learned on day one in Dunbrody.

If you pick a vegetable in the garden that you’ve grown from seed, you treat it with respect. If we could treat people the way we treat our veg, we’d be onto a winner.”

It might have taken her a while, but today Janice feels fulfilled in her career. “I have the gardens the way I want them and I have my chickens running around. In two weeks, our new piglets will be running around the woods in Dunbrody and after six months they’ll be on the menu and then we’ll have new little piglets running around! I feel very lucky with all the support I’ve gotten from Kevin, he has always been very encouraging. When I walk in the door of the hotel on a Wednesday morning, I’m happy. That’s what the job should be about.”

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Technology

Bringing to

Unify Ordering is simplifying the ordering process between buyers and suppliers

Ordering

A

few years ago, Barry McNerney and Louis Williams had an idea for a new business. What if we created an app for buyers and suppliers that could replace the traditional method of ordering by phone or voicemail? And what if that mobile-friendly platform could save restaurateurs time and money and reduce their paperwork? The idea sounded too good to be true.

“When we began our research, we were sure that someone else would have had the idea before us, but no. Any other platform we’ve come across requires two-way integration, but all that’s required with Unify Ordering is an email address. Suppliers don’t even need to be signed onto the app. It really couldn’t be simpler,” said CEO and founder Barry McNerney.

The challenges associated with ordering from wholesale suppliers sparked the idea for Unify Ordering. Barry owns Juniors Café & Deli, Paulies Pizza and Lotts & Co while Louis is Partner and Head of Operations at Two Fifty Square Coffee Roasters.

“We’ve both experienced the pain of sending orders to wholesale suppliers and the lack of information around the process. In a café or restaurant, orders are generally written into a book and called into a wholesale supplier at the end of the day, usually left on an answering machine. There’s no information for the business in relation to that purchasing in real time, no traceability or accountability.” From the supplier’s side, this antiquated

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Barry McNerney

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Technology

system of ordering can also create problems. “They’re listening to hundreds of voicemails, getting text messages or even pictures of written lists sent to them. Quite often, they have to send people in early in the morning to listen to voicemails, transcribe them and put them into their internal system. Somebody from Poland could be transcribing an order from a Brazilian working in a restaurant; communication breakdowns often happen or people aren’t specific enough.”

Barry and Louis partnered up with software developer Paul Lawless to create a digital solution for ordering, specifically from the way chefs make their orders as opposed to building it from a tech perspective. Suppliers list their products and respond to and record orders coming in. They can also communicate special offers and new products to customers. “The cost of ordering is reduced by about 90% and we’re helping suppliers to increase their sales and reduce their carbon footprint by eliminating physical product brochures. It’s a complete win for buyers and for suppliers.”

This new tech-driven method of ordering is also helping to create a network, says Barry. “It’s a new way for buyers and suppliers to meet and start doing business. It’s absolutely snowballing at the moment and going from strength to strength.”

Over 2000 restaurants, cafes and food purchasers use Unify Ordering every day. With outdoor dining resuming, orders have gone up by 100%.

“Last night, we did over 1,700 orders - that’s worth close to €300,000 just for one day. It’s a great Irish story and even globally, there aren’t many companies doing what we’re doing.” Although some suppliers have created and implemented their own platform, that can bring its own set of problems, says Barry. “My chef or manager isn’t going to sit down at the end of the day and open 10 different applications to order from 10 different suppliers. Why would I want them to spread their orders over those 10 apps? That would mean all that info relating to my purchasing is spread over those 10 different platforms. I want to have all my information warehoused in one place so I can make informed decisions.”

Last October, the company received funding which has allowed it to grow from three members of staff to 15. Another five people will be taken on before year end and it’s expected expansion into the UK will follow in early 2022. “Last March we were going along nicely and then our market got completely wiped out overnight. Thankfully we saw a lot of the traffic coming back up and by June, we were back up to where we were at the start of March. We’re reliant on the food and drink industry and thankfully it has shown its resilience over the last 12 months. As the market opens back up and confidence starts to come back into the market, we’ll rise on that tide as well.” Technology has proved its worth throughout the pandemic, says Barry. “One lesson we’ve learned is that we’re going to have to use technology whether we like it or not in order to remain efficient and competitive. We have a really robust product that’s going to help buyers and suppliers in that space.”

Paul and Barry McNerney

Barry McNerney

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Finance

FINANCE

MATTERS Hotel & Catering Review takes a look at some of the finance options available to hospitality businesses

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Finance

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ith hotels finally open for business, outdoor dining permitted in restaurants and indoor dining set to resume in July, it looks like we’re finally on the road to some kind of normality.

The hospitality and tourism sectors have been among the hardest hit by Covid, with an all but collapse in revenues. In an effort to restore the thousands of jobs held by workers in the hospitality sector, the recently launched Economic Recovery Plan outlined several initiatives that should go some way towards alleviating the financial pressure on businesses across the country. Business and employment supports including the Employment Wage Subsidy Scheme (EWSS), the 9% Tourism VAT rate and the Covid Restrictions Support Scheme (CRSS) have been retained. The Commercial Rates Waiver and the Tax Debt Warehousing Scheme have also been extended and a new initiative, the Business Resumption Support Scheme or BRSS, is in the works for businesses with reduced turnover as a result of public health restrictions.

This is set to be implemented in September 2021. The return of non-essential travel in July will provide a much-needed boost to the industry, as will Fáilte Ireland’s newly launched €4 million domestic marketing campaign which aims to drive domestic holidays for the remainder of the year and help reboot and rebuild Ireland’s tourism industry. The most recent Fáilte Ireland research shows that 46% of Irish people plan on taking a short break in Ireland within the next six months. The ‘Keep Discovering’ campaign is set to run until the end of the year in an effort to increase the number of people planning a holiday in Ireland and help turn those plans into actual holiday bookings right through and long after the summer.

The Government’s Small Business Assistance Scheme for SMEs that have been hit by lockdown has also opened a second round of applications.

Eligible SMEs and microenterprises that don’t fall under the remit of the CRSS can apply for these grants through their local authority or Local Enterprise Office. Grants of €4,000 are available to small businesses with a turnover above €50,000 and €1,000 is available for those with a turnover between €20,000 and €50,000. Businesses that received a grant in the first round of this scheme may be eligible for a second grant while the eligibility criteria has been extended to businesses operating from nonrateable premises, such as a home office or hotdesk.

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According to the Irish Hotels Federation, hotels and guesthouses are facing reopening costs of around €964 per bedroom, equivalent to over €72,000 for an average 75-bedroom hotel. For a business that has already experienced huge financial distress, that’s a big ask. Several financial institutions and non-traditional lenders have launched loan schemes specifically for the hospitality sector. On page 24, Gerardo Larios Rizo, Head of Hospitality sector at Bank of Ireland, describes the financial supports available to hospitality businesses and the first steps a hotel or restaurant should take when looking for support in relation to existing or new credit facilities. Challenges presented by Covid can at times require tailored solutions, says Gerardo, who encourages businesses to “engage early with their Bank when looking to discuss a temporary payment arrangement, seek support for a new project or discuss any other financial need arising as a consequence of the changing economic landscape or normal course of business.”

AIB also has an extensive range of competitive products in its portfolio for hospitality businesses, ranging from overdrafts and alternate working capital facilities to asset finance and business loans. Tailored advice and a suite of supports are on offer from the bank, who says it will remain flexible in its response as the situation around Covid continues to evolve.

On the alternative lending side, Linked Finance recently announced it has launched a new loan to help support the hospitality sector as it reopens.

A new ‘Recharge SMEs’ loan will provide pubs, restaurants, accommodation providers and cafes with a loan of up to €50,000 to help them reopen, restock and rehire as pandemic restrictions are eased. The term of the loan is 13 months, with no repayment due for the first month. Earlier this year, Linked Finance became the first non-bank lender to offer loans through the Credit Guarantee Scheme (CCGS), which is designed to offer low cost working capital and capital expenditure loans for businesses affected by Covid-19.

Research carried out by the IHF towards the end of May has shown that bookings for hotels and guesthouses are up. Across the country, booking levels stand at an average of 31% for July and 27% for August, compared to levels of 23% and 21% respectively before the government announced a June reopening for hotels. The future is looking bright for Irish hospitality businesses and with an expanded range of flexible finance options available to the industry, here’s hoping we’re coming towards the end of an extremely difficult period.

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Partner Profile

A

helping

Hand As the hospitality sector reopens, access to finance and a strong focus on managing cashflow will be vital for business owners in order to plan for recovery and build resilience. CPA Ireland offers some tips to help businesses in the hospitality sector manage their cashflow. By Cormac Fitzgerald, a CPA Chair, CPA Ireland SMP/SME Committee.

PREPARE A CASHFLOW FORECAST It may be difficult to predict right now with so many uncertainties, but preparing a cashflow forecast is important. Once you have a cash flow forecast, you can plan and budget accordingly. If your cashflow forecast identifies a gap and you need to borrow, lenders will often require a cashflow forecast as part of the information pack to support a loan application.

CONSIDER YOUR FUNDING OPTIONS If your business needs finance, make sure that you take time to research the market and decide which funding option is best for your business and specific requirements. The SBCI Covid-19 Credit Guarantee Scheme can help businesses impacted by the pandemic and is available through banks and alternative lenders. If you need to access finance quickly, it may be faster to use an alternative lender, however their rates are generally higher than the banks. Some funders will offer repayments holidays on loans as well as flexible repayment terms, so you need to shop around.

MATCHING BORROWING WITH NEEDS If you need to borrow, make sure that the source of finance you use is most suited to your specific needs. You need to consider the purpose of finance – is it for working capital, or is it to fund long term goals or the purchase of assets? You also need to consider other factors such as cost, security, term etc. Also, the term of the loan will impact on repayment capacity for future borrowings, so you need to consider any longer term business funding needs when making a decision.

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HERE’S THE LOWDOWN ON A FEW FUNDING OPTIONS THAT MAY BE OF INTEREST TO SMES IN THE HOSPITALITY SECTOR: • The SBCI Covid-19 Credit Guarantee Scheme (CGS) Can help businesses that have been negatively impacted by Covid-19. This Scheme includes business loans which could be ideal if your business needs working capital and liquidity or you want to refinance Covid-19 related debt. These low interest rate loans are a great option if you need finance to pay suppliers, purchase stock or equipment, pay off Covid-19 related revenue debt or if you simply want to replenish the business cash reserves.

Businesses can borrow up to €1 million and repay the loans over five and a half years.

Repayment terms are flexible – there’s an option of a 12 month interest/and or capital moratoria, which will provide vital breathing space for many businesses in the hospitality sector. Loans up to €250,000 are totally unsecured and the closing date for applications is 31st December 2021. So if your business needs financial headroom, this loan is definitely worth checking out.

• Asset finance Is widely used in the hospitality sector and it’s a great option if you want to buy a new asset without the need for a large capital outlay. It can be used to fund a wide variety of assets such as catering equipment, cleaning equipment, IT hardware and software, security and alarm systems , exercise machines, to mention a few. Asset finance allows you to budget and spread the cost of the asset over an agreed term (usually two to five years), which frees up your working capital. It can be put in place very quickly and it’s ideal if your business needs new equipment and want to preserve cash.

• The Outdoor Heating and Accessories for Tourism and Hospitality Grant Is available for SMEs in the hospitality sector that need to increase their outdoor dining capacity for summer 2021. The grant is to support the cost of equipment to provide additional outdoor seating including outdoor tables, chairs, umbrellas, electric heaters, windbreakers and even outdoor plant screens. Applications are through Local Authority and applications close on 30th September 2021.

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Partner Profile

BE AWARE OF GOVERNMENT ADVICE AND SUPPORTS You need to keep up to date with fast-changing Government advice, how it may affect your business and update your cash flow forecast if needed. It’s very important to have your finger on the pulse. Grants such as the Outdoor Seating and Accessories grant is available up to 30th September 2021 and the SBCI Covid-19 CGS loan is available to the end of 2021. You can get updates and information on various Government websites including Fáilte Ireland.

CONSIDER A SPECIALIST BUSINESS FINANCE ADVISOR If you are looking to borrow and you are unsure about what you need or confused about all the different options available, you could seek the services of a specialist business finance advisor. Your accountant may be able to help or they may collaborate with a specialist. They will help you by finding the best funding and lender to match your needs. A collaboration works well as your accountant can provide the financial information and the specialist has the expertise and contacts for funding, so the whole process is streamlined and faster.

KEEPING SUPPLIERS ONSIDE It’s important to make sure you keep your suppliers on side and nurture these relationships – they may have been impacted by Covid-19 or Brexit and they may want to alter payment terms. So you’ll need to establish if Covid-19 or Brexit will affect supplies going forward and plan accordingly. You could explore the possibility of getting longer credit terms which will help your cash flow, or negotiate early settlement discounts. Your suppliers will appreciate prompt payment within terms and this in turn can potentially improve your company’s credit rating – which will ultimately benefit your business.

WORKING CLOSELY WITH YOUR ACCOUNTANT During these uncertain times, you’ll need your accountant on board to help you navigate through the challenges that lie ahead. Whether you need projections, management accounts, a business plan for a funding application or professional business advice, working closely with a pro-active accountant, who knows you, your business and your future aspirations, will be vital to ensure you can build a stronger and more resilient business going forward.

“It’s important to make sure you keep your suppliers on side and nurture these relationships – they may have been impacted by Covid-19 or Brexit and they may want to alter payment terms. So you’ll need to establish if Covid-19 or Brexit will affect supplies going forward and plan accordingly. ”

HAVING TROUBLE NAVIGATING YOUR BUSINESS FINANCES? cpaireland.ie/findacpa

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Finance

YES WE’RE

Covid,

& Customers Gerardo Larios Rizo, Head of Hospitality sector at Bank of Ireland, describes the financial supports available to hospitality businesses

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ospitality businesses across Ireland are finally welcoming back customers to their premises after a third (and hopefully final) lockdown that lasted over five months. The mandated closures were tough both mentally and financially for business owners and although some restrictions will still linger for a while longer, hospitality businesses are optimistic about the future.

Demand will be mostly driven by Irish customers until September, when many expect that overseas tourism could possibly begin to return. We anticipate this summer will be one of “two halves,” with a soft performance expected for the traditionally strong Dublin region, while much stronger demand is anticipated at a regional level. The return of overseas visitors, as well as entertainment and sporting events, will eventually drive demand back into the capital.

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Finance

Reopening a business after an extended closure is no walk in the park and it involves much more than just restocking the larders and giving your premises a spring clean. Operators must go about rehiring and retraining staff, servicing equipment, contacting customers, dressing beds, setting tables and many more activities besides.

Crucially they must also pay for Gerardo Larios Rizo this at a time where there is little to no cash inflows, so most will have to make use of their cash reserves or overdraft facilities. The much debated change in consumer behaviour will add an additional level of complexity which is hard to account for. However, it is not all doom and gloom for the hospitality sector as numerous reports from Fáilte Ireland and other agencies confirm that pent-up demand is strong and so are record breaking levels of personal savings to back it up.

The journey through the pandemic presented challenges and opportunities every step of the way; the financial needs of hospitality businesses, and the solutions to address them had to evolve as well. The government was quick to react and immediately implemented not only trade restrictions to control the spread of the virus but also a number of supports for employers and employees as the pandemic took a grip on the country. The supports evolved with time, with additional supports and grants launched at different stages by a number of government agencies and bodies. Lenders rolled out the option for payment moratoriums to all businesses, and then implemented tailored solutions for individual businesses as the ability to trade, and the capacity at which they could do so, demanded flexibility. Banks are both willing and able to help businesses at whatever stage of the economic cycle they might find themselves in.

However as with anything in life, timing is crucial and early engagement usually delivers best results.

In response to the pandemic, a number of hotels, bars and restaurants upgraded their external seating areas or adapted their products for takeaway; supports like the adaptation grant and outdoor dining scheme administered by Fáilte Ireland and the restart grant from the Department of Enterprise Trade and Employment encouraged many to make this move. During the lockdown a number of businesses who couldn’t open to the public have taken the time to do an in depth review of their operation and implemented new products and services and have also taken the time to upgrade their facilities. These projects have been primarily financed from savings, government grants and term debt from banks - including the specific Covid-19 related schemes implemented by the Strategic Banking Corporation of Ireland (SBCI); bank funding of course continues to be assessed on a case basis across all sectors.

Bank of Ireland has a wide range of credit and debt facilities to support businesses as they begin their recovery path in the aftermath of Covid-19.

These include working capital (overdrafts), short-term loans to address cash flow issues and Insurance Premium Finance among others; longer term finance and Government support schemes from the SBCI are also available along with access to our large network of qualified advisors. As regulated entities, banks must adhere to a well prescribed code of conduct that sets out how to manage customer requests for new or additional facilities as well as instances of financial distress.

Where businesses need support with existing credit facilities, prompt engagement with the bank can deliver either temporary or long term solutions. Some of the most frequent solutions implemented for customers facing trade uncertainty or cash flow difficulties include: • Payment moratorium – the full loan repayment is postponed for an agreed period of time so that the borrower does not pay any capital or interest during the period of the payment moratorium • Interest only – borrower pays the interest on the loan as it arises, but not any capital for an agreed period of time. The loan balance will not reduce during this period • Fixed/reduced repayment – usually an agreed set repayment covering interest and part of the capital for an agreed period • Term extension – extends the expiry date of the loan thereby reducing the borrower’s repayments • Debt consolidation – a number of loan exposures and security may be combined or restructured into an alternative repayment arrangement.

Despite the disruption caused by Covid-19, most common sources of funding are still widely available to the sector. However enhanced due diligence may be required for some transactions as it is important to assess both the pre and post Covid-19 viability of business when evaluating a request for financial support. Bank funding continues to be assessed on a case by case basis across all sectors.

BUSINESS NEED: Cash flow projections showing critically low funds or hard-core use of overdraft facilities POTENTIAL SOLUTION: Working capital (temporary overdraft or 3/5 year term loan facilities) BUSINESS NEED: Elevator/boiler replacement, essential refurbishment, setting up outside seating area, IT investment.

POTENTIAL SOLUTION: Capital expenditure support (7 year term loan facilities) BUSINESS NEED: Opportunity for expansion through acquisition POTENTIAL SOLUTION: Long-term loan support (15 year amortisation) BUSINESS NEED: Settlement of annual insurance invoice POTENTIAL SOLUTION: Insurance Premium Finance (spreading cost over 6-11 months).

Over the last year, the Strategic Baking Corporation of Ireland (SBCI) has provided a number of schemes to support businesses impacted by Covid.

These include the Covid-19 Working Capital Loan Scheme and the Covid-19 Credit Guarantee scheme; further information on these and other schemes is available on the SBCI website or through your finance provider or advisor.

Banks continuously assess and try to evaluate the impact of the opportunities and challenges faced by our customers on account of economic conditions such as Covid-19 and Brexit. The challenges presented by these events to businesses across all sectors can at times require tailored solutions. I would encourage businesses to engage early with their Bank when looking to discuss a temporary payment arrangement, seek support for a new project or discuss any other financial need arising as a consequence of the changing economic landscape or normal course of business.

At Bank of Ireland, we have been dealing with the ups and downs of the Irish economy for over 235 years providing a wide range of financial supports. We are now working hard to support customers as they emerge from the extended lockdown period and into the normalisation of trade in the near future. *Bank of Ireland is regulated by the Central Bank of Ireland

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Mediation

FIXING THE

If approached in the right way, mediation can take the heat out of the kitchen, writes Dr Gerry McMahon

W

FIGHTING

hen the manager and the chef had another row, the chef was dismissed. As a result, business plummeted. Things got worse when the Workplace Relations Commission (WRC) awarded a sizeable pay-out to the chef for unfair dismissal. Of course, similar rows broke out at the chef’s next workplace. This prompted the manager to bring in a mediator. Problem solved!

Mediation is a voluntary, positive, forward-thinking way of resolving disputes, using a neutral third party to facilitate agreements. Its growing popularity is associated with high settlement rates, participant satisfaction, repaired relationships, improved morale and performance and cost effectiveness. Whilst the Mediation Act 2017 is a ‘game changer’ for both the status and ground rules associated with the process, the

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recent WRC decision to reject a supervisor’s unfair dismissal claim for refusing to accept mediation for the ‘exploration of possible solutions’ (ADJ-00012876), is yet another marker as to this widely accepted and popular practice.

MEDIATOR’S ROLE The mediator’s role can be described as one of assisting the parties to understand the issue(s) at hand and help them to reach their own agreement in resolving matters. In doing so, the mediator must: • Remain independent/neutral and not take sides • Not make decisions for parties • Not hand down judgments • Meet with parties independently and jointly • Stay in charge of the process but not the outcome.

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Mediation

THE TYPES OF ISSUES THAT CAN BE THE SUBJECT OF MEDIATION INCLUDE: • • • • • • •

Interpersonal conflict/personality clashes Perceived discrimination, harassment and bullying Unreasonable work demands Inappropriate behaviour or treatment Differences of working style or approach Communication breakdown Inappropriate use of power, status or position.

Dr Gerry McMahon

MEDIATION STEPS The steps to successful mediation normally include the following: Step 1

Step 2

Step 3

Step 4

One or both parties prepare a short summary of their position before the process commences and sends them to the mediator.

After one or both parties contact the mediator – often via a referral from the Human Resources specialist or management – they discuss whether mediation or other options are appropriate to resolve the issue in dispute. So at the beginning, the mediator can meet the individuals separately for the purpose of explaining the role, process and ground rules for mediation. These first interactions should define the core issues and outcomes that each party hopes to achieve from the process. Before the formal proceedings start, parties to the mediation process will be asked to sign off/commit to an acceptance of the mediator’s role and the ‘ground rules’. A ground rule often deployed at this stage entails parties signing off on a statement to the effect that: ‘We agree to enter into mediation in an effort to find a mutually agreeable solution to our disagreement. We agree to the ground rules and understand that mediation is voluntary and confidential’. With regard to confidentiality (subject to Sec. 10 of the aforementioned 2017 Act), discussions with the mediator are private and details of what occurs within the process are not formally recorded or available for use in any other forum. Other helpful ground rules that parties can be asked to adhere to are that in the course of all meetings, they agree to take turns speaking and not interrupt each other, to listen respectfully and to try to understand the other person’s position whilst agreeing that even if they do not agree with comments, each person is entitled to their own perspective on issues.

Having agreed to mediation and the aforementioned ground rules, parties will also need to consider how much time to give the process and who can participate (i.e. the timescale and the parties allowed attend meetings). The process usually allows for representation and parties can also seek expert advice if needed. However, in general, parties speak for themselves.

Eventually both parties can convene in the same room (with the mediator) and are reminded as to how they have agreed to work together during the process. Each party may then make a preliminary presentation on the issues of concern, notably without interruption from the other party.

In due course, the mediator will begin to summarise the main areas of agreement and disagreement and draw up an agenda (with the parties) of issues to be addressed during the remainder of the process.

Step 5

Step 6

Step 7

Having agreed the agenda and identified the issues for consideration, the mediation process is now about encouraging communication between the individuals, promoting understanding and empathy and changing perceptions.

Another important aim of this part of the process is to start shifting the focus from the past to the future and to start finding some solutions.

Having helped each party to hear the views of the other and identified areas of common concern, the mediator now progresses toward the ground(s) for resolution. Using effective listening, questioning and clarifying techniques, the mediator assists parties in developing an awareness that is designed to feed into a joint problem-solving process, culminating in helping parties to draft the terms of an agreement for signature.

It is important at this point that there be no repetition of arguments, as the mediator’s ‘move on’ questions force participants to consider: • What common interests have we in finding a solution?

• What is really needed to fix things for the future?

• What must be done to satisfy us that matter(s) have been dealt with in a manner that allows us to work together harmoniously in the future?

• What type of solution(s) do we envisage that will enable us to maintain respectful and dignified interactions/communication with one another going forward?

Once agreement has been reached, the mediator brings the process to a close, provides a copy of the agreement for signature and reminds the parties of their responsibilities for its implementation. One may also want to consider including appropriate review or monitoring arrangements for the future.

At this stage, it should also be agreed as to who (if anybody else) will receive copies of the agreement (eg the relevant line manager(s) or HR partner). It is also important to note that records of the mediation process are not normally kept on personal files, as the notes taken by the mediator are discarded once the process has been concluded. If parties are unable to reach an agreement via mediation, they are free to pursue other procedures to try to resolve their issue(s) (eg the grievance or disciplinary procedure).

All round, mediation is a cost-effective route for reducing the ‘heat in the kitchen’ (or even the boardroom), sorting ill feelings, repairing relationships and enabling parties to work together.

Dr Gerry McMahon is a HR Consultant and Adjudicator at the Workplace Relations Commission, ppl1gerry@gmail.com

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The Last Word

A new era of

HOSPITALITY Montenotte GM is the new President of the Irish Hospitality Institute

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T

he Irish Hospitality Institute (IHI), the professional body for managers within the hospitality and tourism industry in Ireland, has announced the appointment of Brian Bowler FIHI as the 29th President of the organisation.

Brian has strong credentials in the hospitality industry. A native of Kerry, hospitality is in his DNA having grown up in his family’s B&B in Dingle before pursuing a career in management with hotel brands such as The Brehon, Carton House, Choice Hotels Ireland and The Great Southern Hotel group. While in Kerry, he was involved in the creation of the Kerry Tourism Strategy & Action Plan 2016 – 2022, the Kerry branch of the Irish Hotel Federation and was President of SKAL Kerry.

In his role as GM at The Montenotte Hotel, Brian has played an important industry role in the region as Chair of Munster District and Deputy President of the Irish Hospitality Institute. He’s also the first Kerry native to serve as President since the organisation was founded in 1966.

“In Ireland we have a well-earned global reputation for hospitality. I grew up in the industry and learned from some of the best hoteliers in Ireland so I know first-hand that it is the people who make Irish hospitality world-renowned. I am so proud and honoured to be leading the IHI in what will be a pivotal time for our industry and for our people.

I hope to continue this legacy, to nurture the next generation of hospitality professionals, helping them flourish and deliver world class experiences, as we welcome guests through our doors once more.”

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