29 minute read
GO GREEN AND SAVE
When it comes to sustainability in the hospitality sector, there’s arguably no-one in Ireland who knows more than Raquel Noboa. As founder of Fifty Shades Greener, Ireland’s fi rst statesubsidised green hospitality training
Raquel Noboa. programme, she has been working with Irish hotels and restaurants to make their businesses greener and helping to save a lot of money along the way. Over the past few months she has been working with Dunbrody House Hotel, the team at Croke Park and several others on how to implement small changes that will save them up to 30% on their energy, water and waste bills this coming year. Here, Raquel shares a few top tips that all businesses in the hospitality industry can implement, for little to no overhead, that will result in substantial savings in the coming years.
1MANY HANDS MAKE WORK LIGHTER
The very first step for a successful green journey is to appoint a green manager and a green team. The green manager can be someone already working at the property and not necessarily a head of department. The most important thing is that they are allowed to work either a half day or a full day a week on the green programme.
2IF YOU DON’T MEASURE, YOU CANNOT MANAGE
Measuring your business impact on the environment is easier than you think – all you need are your utility bills! Measuring your green Key Performance Indicators (energy, waste and water usage) will allow you to calculate your carbon emissions. Once you have set your baseline, you can start working towards a reduction of your footprint.
3OUR OWN BEHAVIOUR MATTERS
Your goal is to reduce your business impact on the environment. You can achieve this by reducing your energy, water use and waste production by simply changing your team’s behaviour around the use of those resources to become more efficient in your daily operations. Let’s take a 100-room hotel for example. If the team understands how to measure carbon emissions, the hotel can save on average €30,000 per year. Awareness of food waste management can save another €6,000, on average. Even simple things like ensuring all staff turn off lights in unused rooms or close doors can save €3,000. If you fine-tune the water and heating units, you’re looking at a potential further €5,000. Simple behavioural changes can result in really significant savings.
4TRANSPARENCY IS KEY
Never claim you do more than you do, be clear and transparent about your green journey. Publish your green KPI’s on your website and social channels and let your customers, team and stakeholders know the plans you have to reduce your carbon emissions.
5A POLICY WITHOUT A PLAN IS JUST WORDS WRITTEN ON A PIECE OF PAPER
Be clear on your goals and targets and devise an environmental action plan to achieve them; without an action plan, your environmental policy is worthless.
The Fifty Shades Greener Hospitality Program is subsidised by the Kildare and Wicklow Education and Training Board and SOLAS and is completely free for anyone in the hospitality and tourism sectors in Ireland. More information can be found at www.fi ftyshadesgreener.ie
GO GREEN & SAVE
Raquel Noboa from Fifty Shades Greener describes how businesses can save on their utility bills by implementing a few simple changes
Casey Bracken e c J a n i
Head Chef at Dunbrody House and designated Green Manager, Janice CaseyBracken, is leading the team on their Fifty Shades Greener journey. She is also a member of the Chef’s Manifesto, is an advocate for Future 50 Foods and has signed on as a food system hero with the UN food systems summit. “We have always been sustainability focused here at Dunbrody House but we’re still learning. Our kitchen serves up seasonal produce grown in its very own garden. Our eggs come from our own hens and we are looking forward to welcoming our own pigs on the estate, so we know exactly what is coming into season to plan menus that create zero miles from farm to plate.” She added that by working with Fifty Shades Greener, she has been able to understand the impact that each small effort makes. “Our green team now knows how to measure our carbon emissions, which is surprisingly easy and when our full workforce returns, we will be sharing this knowledge with everyone. Raquel has given us a clear framework and we aim to be carbon neutral within the next fi ve years.”
Changes are afoot at Aimsir, the two-star Michelin restaurant at Cli at Lyons, writes DENISE MAGUIRE
Back in the summer of 2019, I chatted to Aimsir Chef Jordan Bailey to find out how he and his wife Majken Bech-Bailey were settling into their new roles at the much-celebrated restaurant. At the time, the hype around Aimsir was considerable; how would a restaurant that relied solely on native Irish ingredients fare in a regional setting, removed from the city dwellers keen to discover what the fuss was about? The fact the restaurant was booking out three months at a time put paid to those type of questions and today, Majken and Jordan are getting ready to reopen the restaurant, albeit with a few tweaks here and there. Majken has taken over as Operations Manager at the hotel while retaining her General Manager role at Aimsir, all the bedrooms have been refurbished and the Mill restaurant has moved from the orangery into the newly refurbished banqueting room. “I think my new role as Operations Manager happened very organically. When Jordan and I came to Ireland
UP TO
three and a half years ago and started Aimsir, we fell in love with every aspect of the place. We slowly grew into doing overnight experiences and bit by bit, got more involved in the hotel. In December I began to work in the reservations and operations side of the business. Our dream has been to make Cliff unique and it means the world to get the opportunity to make an impact on a guest’s journey from the moment they arrive at the property,” said Majken.
Last January, Majken worked closely with the owners to
redesign all 22 bedrooms at Cliff at Lyons. “The hotel has always had an old school classic feel to it so we didn’t want to stray too much from that. We’ve retained all our old furniture but upholstered it and opted for wallpaper in shades of light pink and green. It’s very much a romantic style and it was great to have so much input into it.” All guest rooms have been individually designed and are spread out between a selection of historic buildings while pet-friendly rooms mean you can bring your best friend along. Irish fi rm Airmid has also created a range of products for guests including Burren lavender body lotion, citrus chamomile shampoo bars and Atlantic seaweed soap. Sustainability is at the heart of Aimsir and that focus is now being spread throughout the property. “Jordan found a bit of land at the back of the property and has turned it into a little farm. We’re also focusing more on what’s grown on site and using that produce in our kitchens. Tom Downes, former Aimsir chef de partie and now gardener, along with his partner Stina, are overseeing that.” A new orchard, a wild meadow and additional vegetable beds are also planned for the property. “On top of that, we’re adding chicken coups, pigs and beehives in an effort to be as selfsustainable as possible.”
The Pantry, which opened during Covid, has proved very successful, another arm of the business that will be retained when the industry is allowed to reopen fully. “It’s gone really well for us and we’ve had great support from locals. I think it’s a really positive thing for people to see that you can change direction but still be successful. We’ll defi nitely keep going with the Pantry; it means that if the industry were to be hit by another crisis like Covid, we’d be ready to continue trading. We have a bit of retail in there as well which is a nice add-on to the property.”
That vision of making Aimsir a unique experience for every single diner has expanded into ensuring a singular experience for each guest at Cliff at Lyons. “I think Covid has made the world smaller and for Jordan and I, it has certainly made us cherish the people around us. We’re creating something really positive here, for the staff, for the guests and for us. The pandemic has reinforced that.”
Bewley’s reveals the top coffee trends for 2021 and beyond
The introduction of exotic coffee flavours, molecular coffee labs and coffee fermentations are predicted as the top trends for the Irish coffee industry.
Traditionally known for its love of tea, in recent years Ireland has evolved as a nation of co ee enthusiasts, with co ee culture growing every year. With an increase in demand for speciality co ees and a rise in more refi ned tastes in the market, Bewley’s Ireland’s leading co ee and tea company has revealed its co ee trend predictions for 2021.
The trends highlight some of the fascinating global co ee crazes we can expect to see over the coming months. Curated by Sheila Dowling, sales director and co ee expert at Bewley’s, the list of predictions showcases what Irish co ee connoisseurs can look forward to from the industry over the coming months and beyond.
1. Health & Herbology
Co ee producers are seeking to make co ee more attractive to today’s healthconscious drinkers. Co ee brands will aim to support the physical and mental needs of consumers by using ingredients such as probiotics and CBD in their co ee roasts. As well as this the love of almond and oat milk is here to stay, as plant-based milk alternatives continue to grow in popularity. According to the Bewley’s Co ee Consumption Report 2020, dairy alternatives prove to be popular amongst younger co ee drinkers with 68% of 18-24-year-olds using plant-based milk alternatives. Plant-based milk alternatives will also become more accessible across the country with the launch of new initiatives like Bewley’s plant-based co ee docking stations, a partnership with Alpro, that o ers plant-based menu solutions to Bewley’s C-store operators nationwide.
2. Exotic Co ee Flavours
Younger co ee drinkers are also experimenting with tastes as they seek out innovative and exotic co ee flavours. Research compiled by Mintel in 2019 found that 66% of co ee drinkers aged 16-44 are interested in trying co ee inspired by di erent countries. Co ee makers will look to tap into the authentic and interesting co ee styles across the world, with bold, exotic flavours such as Turkish co ee with cinnamon or Vietnamese iced co ee.
3. Ethical Co ee Consumerism
Conscious of our environmental footprint and where our co ee is sourced, consumers are becoming increasingly aware of the important role they play when it comes to global ethical consumerism. According to the recently compiled Mintel report ‘A Year of Innovation in Co ee 2020’, in the last year, 59% of all co ee launches featured ethical or environmentally friendly claims, specifi cally targeting eco-conscious consumers who seek transparency on the bean to cup process. Co ee brands are expected to prioritise two aspects of ethical consumerism, namely sustainability (both in packaging and co ee farming practices) and ethical trading with farmers.
Bewley’s has been at the forefront of sustainability and Fairtrade, in 1996 Bewley’s was the fi rst brand to introduce Fairtrade products to Ireland and achieved 100% Fairtrade in 2017. A company that understands the importance of being ethical and responsible, Bewley’s work in Fairtrade is supported by its deep values in sustainability, conducting business in a way that improves the health of the planet and the lives of all those involved in the co ee production process.
4. Co ee Fermentation Labs
Lab fermented co ees have started to emerge with pioneers of the new method using fermentation to create tastier, more flavoursome beans. For newbie co ee drinkers, bitterness is the main barrier to trying new brews, but fermentation labs will look to solve this issue by creating a smoother bean within a lab-controlled environment. This innovation will deliver a natural solution to co ee’s inherent bitterness, while being a more palatable and environmentally friendly alternative, suited to the tastes of all consumers.
5. Molecular co ee
The future is now! The world’s fi rst molecular co ee lab, Atomo Co ee, opened in 2020, signalling a new era for co ee creation that will make an exciting global impact. Atomo Co ee lab founders have identifi ed the individual compounds which make up co ee, allowing them to enhance aroma and flavour and deliver a more consistent-tasting, superior brew. Using a process that uses no co ee beans whatsoever, molecular co ee labs are predicted to pop up across the globe in the coming years in order to meet rising global co ee demands and help o set the e ects of climate change, which threatens the future of Arabica beans.
Bewley’s has a proud reputation of being the fi rst to adapt to many milestone moments in the Irish co ee industry. From being the fi rst company in Ireland to introduce Fairtrade produce in 1996, to more recent endeavours in launching Ireland’s fi rst bean-to-cup, a plant-based alternative co ee station for C-store operators, Bewley’s continues to have its fi nger on the pulse of trends that will benefi t Irish co ee consumers.
Whether it’s adapting their existing food o ering or pursuing old ambitions, hospitality owners are shaking things up and setting the scene for a di erent kind of post-Covid industry, writes DENISE MAGUIRE
Conor Duggan, Neil O’Reilly and Conor Mulligan were all involved in the hospitality industry to some degree before Covid hit. Lockdown inspired them to create something new and exciting around online wine subscription, an industry that’s worth €100 million a year in Ireland. The trio launched Boxofwine.ie, Ireland’s first “tailored to your taste” wine subscription company last July and hit the headlines recently with news of their partnership with Wineport Lodge. “We teamed up with Ray Byrne and Jane English to create a special sommeliers box that contains three wines from a particular region, along with food pairing suggestions from the restaurant. We thought it was a great way of promoting their business while they were closed and getting our brand out there,” said MD Conor Duggan. Boxofwine.ie now has 650 active subscribers and the company has taken on part-time staff to deal with the demand. “We’ve had an amazing first nine months. There’s a huge demand for this type of online service. We’re aiming to break into the UK market before the end of this year. There’s definitely an appetite for it.” Is he worried that as hospitality reopens, demand will drop off? “It’s something that’s been in the back of our minds but people are creatures of habit; they’ve already been ordering wine online for quite some time. It’s an industry that’s growing 15% year on year and we’re looking to grow that out.” A plethora of new businesses in the hospitality sector have sprung up since March 2020, some entirely new and some an adaptation of existing cafes or restaurants that have been forced to do something different to survive. The impact that the pandemic has had on the industry can’t be underestimated and with no firm date for indoor dining on the cards just yet, that fug of uncertainty still lingers. Yet, despite that uncertainty or perhaps because of it, some business owners have been inspired to pursue an old, forgotten ambition or even go down a completely different route.
Conor Duggan, Boxofwine.ie and Kash Caleecharrun, Sommelier at Wineport Lodge
Hospitality businesses are unleashing their creative streak this year, says Irish Hotels Federation (IHF) Director Elaina Fitzgerald Kane, as opposed to last year which was all about adapting to the new circumstances. “We’re seeing great innovation throughout the industry at the moment and I think we have a real opportunity this summer to show how amazing the Irish hospitality experience can be. The figures show that only 29% of Irish people actually took a break last year. This summer, July and August will be critical when it comes to being sustainable beyond September. I’m hopeful that the industry will have a busy trading period and I think that the creativity being shown by businesses right now will certainly help.” Changes made over the past 14 months at the Armada Hotel in Spanish Point, Co Clare are keeping the tills ringing as well as maintaining employment. New investment has gone into the popular Armada Farm, which now features two huge 50ft polytunnels, used for growing herbs for the hotel’s kitchen. Last summer the hotel opened ‘Catch’, its outdoor seafood truck. “It’s now open seven days a week and the emphasis is very much on local ingredients. We get all our seafood from Garrihy’s in Doolin. This year we also opened Little Johnny’s Pizza and Gulls Coffee is open seven days a week. Keeping our staff in jobs is a big consideration but so is sustainability; the tomatoes and herbs that we use on our pizzas are from Armada Farm and we serve our own roast coffee blend at Gulls,” said Frank Minogue, General Manager at the Armada. Even when they’re fully reopened, the plan is to retain the outdoor food offerings. “They’ll serve to boost the business and add an extra dimension for our guests. That’s what it’s all about right now.” Catch, Armada Hotel
Patrick O’Reilly, Cornrue Bakery
The prospect of returning to a pre-Covid working life isn’t an attractive prospect for some. Patrick O’Reilly runs Cornrue Bakery in Westport, Co Mayo and says he has no intention of opening his sit-in café ever again. During the first lockdown he refocused his efforts onto his bakery, specialising in sourdough and takeaway coffee. Today, his loaves sell out daily and if you’re after some fresh sourdough at the weekend, booking is essential. “That realisation in the first lockdown that I could just focus on the bakery was revelatory. I’ve spent my life in this business and I think I had become institutionalised. The idea that I could put all my energy into the bakery while maintaining a healthy family life was an eye-opener.” The boom bust nature of a town like Westport that relies on tourism during the summer months also made the decision to forego the café an easier one. “Sure, I’m making money in the summer but I’m losing hand over fist all winter. I think that the economics of the restaurant business needs to be rethought. Financially, it just doesn’t stack up.” Today, Patrick has three full-time employees and has expanded the bakery’s range to include a boule, a larger loaf and three cakes. He also sells par-baked pizza bases which come with a sauce and a portion of cheese. “The pizza bases are hugely popular. We thought we’d start with 20 or so but we’re selling 200 every weekend. We could do more but I’m trying to find a balancing point where I don’t have to hire more people. Every decision I’ve made over the past couple of years is based on how it will affect my family.” Patrick knows that the bakery’s success isn’t down to just hard work. His decision to specialise in one type of bread coincided with a surge in popularity for sourdough. “Sourdough suddenly became this thing and we were lucky to be in the right place at the right time. We’re doing really well at the moment and that’s despite a loaf of our bread costing €10. I can’t keep them on the shelves!”
Dervla James and Jonny Conlon, Pudding Row
Dervla James and Jonny Conlon who run Pudding Row in Easkey, Sligo are also enjoying the benefits of a healthier work/life balance. In March 2020, they closed their café and began operating click and collect. Their ‘comfort boxes’ were a huge success and before long, they were shipping them around the country. Last July they opened a deli, bakery and grocer business, selling their own breads, cakes, sandwiches and savoury dishes. “Essentially, the grocer is a smaller version of what we were doing in the café, all for takeaway. We’re also still doing the comfort boxes. We’re very busy right now,” said Jonny. Whether or not they’ll reopen the café is a different matter. “We have no plans to do it anytime soon and certainly not this year. The kitchen has spread out to other parts of the café and we have no outdoor space. It’s not really viable for us to reopen.” Dervla bakes while Jonny looks after the admin side of the business. “We have two young kids so it’s great to finish up that bit quicker every day. Opening a grocer was something we used to talk about. We had a small retail shelf in the café and we’d see products that we knew people would like to buy, but we just never had the time or space or even energy to do it. Covid gave us a huge opportunity to change things up.” Being part of Sligo Food Trail has helped get the message out there that the Pudding Row grocer is open for business. “Even just to make connections with other business owners and call on them for advice and help has been great. You might be doing something new and you’re so focused on it that you don’t have time to get the message out there. The Food Trail is great for that.”
Moving to a retail offering has kept lots of businesses afloat during lockdown. Adriana and Mark Fitzpatrick, owners of Old Street in Malahide, have continued to adapt their business throughout the pandemic. Last year, they opened a shop on the ground floor selling jarred and pickled foods, fresh bread, coffee, wine packs, gift packs, ready-made meals and more. “When restrictions on indoor dining were relaxed last year, we understood the precariousness of the situation and hedged our bets by opening a shop on our ground floor and operating the restaurant from the first floor. The sudden closure of indoor dining on Christmas Eve allowed us to sell a lot of our restaurant stock through the shop so it worked well,” said Mark. Since April, the restaurant has also been running a BBQ in its courtyard area. “We’re delighted with the response to the Grocer, it’s a great range of produce for people given the circumstances but ultimately, we can’t wait to invite our friends and guests back into our restaurant.”
Back in Westport, Savoir Fare changed things up last year with a zero-waste reheat at home takeaway offering, sold in glass jars on a deposit and return scheme. The driving force behind the glass jars was, says owner Alain Morice, an environmental one. “Our aim was to reduce the packaging load with our takeaways. The jars have worked very well and we’ve actually had a better winter this year than we normally would have. A lot of that is down to the support we’ve received from locals, they’ve been amazing.” Very little is being done to facilitate a summer outdoors in the West, says Alain. “The Council isn’t particularly forward thinking. I’m on quite a big street, part of which could easily be closed off. Only the odd parking space is being given over which makes it very difficult for restaurants that don’t have space out front to operate.” Alain says he’s
Old Street Grocer
Alain Morice, Savoir Fare
waiting for an announcement on indoor dining but for now, he’ll continue with his takeaways and retail offering. “We sell Irish artisan products and we have a wine shop, a cheese counter and charcuterie. We also do our own terrines and pates which have been going well. Last summer, you could see people walking around Westport who didn’t manage to get a reservation anywhere so we’ll have a nice picnic offering available that we’re hoping will also work well.” Alain and his team have been offering their customers a different takeaway menu every single week. “At this stage we’re running out of inspiration! We’ll definitely keep going with the jars, but maybe our menu won’t change as often. As soon as we have indoor dining, we’ll put them on the back burner for a while and focus on delivering a great summer to our guests.”
Not all of the new offerings mentioned in this article will stay the course when Covid eventually becomes a thing of the past. The ones that are retained will provide businesses with an extra dimension and a safety net to help protect against future crises. For the businesses that have discovered a better way to live, like Patrick O’Reilly in Cornrue, there’s no turning back. “Today, we have a busy, profitable business. It has taken me a lifetime to find that balance.”
Developing Leaders for
Hospitality and Tourism
L-R Andrew Brownlee, CEO, SOLAS, Minister for Further and Higher Education, Simon Harris, Elaina Fitzgerald-Kane, President, IHF, Minister of State, Niall Collins, Tim Fenn, CEO, IHF
New upskilling programmes promise to lend a helping hand to hospitality businesses across the country
In February 2021, Minister for Further and Higher Education, Simon Harris TD, launched two national upskilling programmes for employees in the hospitality and tourism sector, which were developed by SOLAS and the Education and Training Boards (ETBs) in consultation with the Irish Hotels Federation (IHF), Failte Ireland and the Regional Skills Fora (RSF).
The hospitality sector, valued at upwards of €7.9 billion to the economy, has been severely impacted by the pandemic, with over 100,000 jobs at risk due to Covid restrictions. To boost the retention and career progression of key talent, the two new Developing Leaders for Hospitality and Tourism programmes will provide highly subsidised upskilling opportunities, delivering critical team leadership and supervisory management skills to enable business recovery and growth. Programme content includes areas such as operational skills, customer care, people management, fi nance and controls, sustainability and digital skills.
Speaking at the launch, Minister Harris said: “Covid-19 has hit the hospitality and tourism sectors and those working in them extremely hard. These two programmes o er an opportunity for employees and employers to upskill and will help sta deal with the new business environment, its challenges and opportunities.”
A series of online roadshow events is underway hosted by Elaina Kane-Fitzgerald, President of the IHF, to promote the opportunities available, with speakers from SOLAS, ETB’s, RSF and local hoteliers. To date, over 100 hotels have attended the regional online events with more to follow.
Employers interested in learning more can fi nd direct contact details for their local ETB at www.skillstoadvance.ie.
A Quick Chat with
Paula Carr oll
After receiving a Global Lifetime Achievement Award Paula Carroll, Director of Sales & Marketing at Ashford Castle, chats about her impressive career and being swept off her feet by Richard E Grant
Congratulations on your award! How did it fee l to receive it?
Any time that you’re recognised by your industry peers is great. I was just glad to be alive to collect it! It’s certainly been the proudest moment of my career so far and was very humbling to receive it. Niall Rochford [General Manager of Ashford Castle and The Lodge] actually said it was the fi rst time he had seen me speechless. What’s your background in hospitality?
My fi rst job was with Bord Failte in 1978 where I was dispatched o to the London o ce before moving to Manchester. I loved it; it gave me a real love for the country. I was then headhunted by Trusthouse Forte, the biggest hotel company in the world at the time and so in 1981, I joined the Shelbourne Hotel as Director of Sales and Marketing. I remember sitting with my late mum and dad in the Aisling restaurant in the Shelbourne and telling them I had been o ered a job there. My father said, but you’re not taking it of course, you have a good pensionable job where you are. I think it was that terrifying word ‘pensionable’ that prompted me for the fi rst time in my life to go against my parents! So I took the job but wanted to experience the hotelier side of the business. I spent a year in the Airport Hotel and another year in Actons in Kinsale before moving to the Shelbourne. Then you were off ered a role in the US...
Yes, in 1987 I was all set to move to Chicago with Trusthouse Forte but one day I got a call from Bill Dowling, the Chairman of Ashford and Dromoland Castle o ering me a role in Cong, Co Mayo. In the overall context of my life, I can assure you that Cong was not on my radar. Chicago was absolutely where I was going but I thought, maybe I could go down for a year. So you swapp ed Chicago for Cong?
I did and I’ve been there ever since. At the time, I had the audacity to ask Trusthouse Forte to hold the job o er open for me for a year, which they did and so o I went to the west and that’s where I’ve stayed. I couldn’t have asked for a better place to spend my entire career. I don’t know many people at this point in their lives who could say that they love what they do. Of course, I’ve had my ups and downs and in 2018 I had two cancer diagnoses. I think sometimes people who have cancer wonder if there is a life after it and I’m living proof that there absolutely is. What do you att ribute your success to?
I’ve had the privilege of working with three industry stalwarts – Rory Murphy, Mark Nolan and Niall Rochford. All three are just extraordinary hoteliers and have been a joy to work with. Anyone that knows me would know I’m very motivated, very relationship-driven and disciplined but all of those things can only be respected in an environment where you’re allowed to flourish. What’s kept me at Ashford Castle is the passion and professionalism of the people I work with. I’m still working with about 25% of the team who started either before me or around the same time. The people of Ashford have kept me there and they will decide when it’s time for me to go.
What’s the funniest interaction you’ve ever had with a guest?
There are so many and I could tell you loads. I think one of the best ones was when Richard E Grant came to stay when he was fi lming Hotel Secrets. If you fi nd it online, you’ll see Richard picking me up and bringing me inside the Castle. That was great fun.
Call for more info or get a great offer: Tel +353 96 22907
Always first with new features
Prepare yourself and the business for when the rebound comes. Picasso Digital’s many contemporary, smart and innovative features will make your hotel a winner in the battle for reservations and earnings
In 2020 alone, Picasso Digital added 140 new features to ensure a well driven hotel and increased revenue. 2021 will offer a similar high number of innovative solutions. If you want to be competitive, change your PMS to Picasso Digital.
Benefit from Picasso Digitals:
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