Hotel and Restaurant Times Feb/March 2017

FEBRUARY/MARCH ‘17

€3.65

T H E B U S I N E S S P U B L I C AT I O N F O R T H E H OT E L A N D R E S TAU R A N T I N D U S T R Y

A Hidden Gem Crover House

THE POOR COUSIN

Tourism, overlooked and unsupported.

RAI

The Presidents.

IHF

Conference review.

www.hotelandrestauranttimes.ie

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COVER: Crover House (Photograph by ARC Studios)

Contents

Editorial 4 News

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Appointments 10 Howard’s View

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Chef of the Year 2016

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Where have all the Chefs gone?

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RAI Presidents

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Fáilte News

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P. 24

Bookassist 20 Tourism Ireland

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ITIC 24 RAI Food 4 Thought

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Pop up at CATEX

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Tourism and the Councils

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Tallaght IT

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Crover House

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P. 34

IFSA 36 Insurance in the Hospitality Industry

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CATEX Review

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Tourism Still the Poor Cousin

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Repak Restaurant Packaging Compliance

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IHF Conference

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IASI Conference

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P. 40 Hotel & Restaurant Times is circulated on subscription to Chief Executives, Directors and Proprietors of Hotels and Restaurants in Ireland along with Architects, Interior Designers and Suppliers to the Hotel and Restaurant Industry.

Managing Editor: Cyril McAree (01-6285447, cyril@hotelandrestauranttimes.ie) Contributors: Pavel Barter, Dr Des O’Mahony, Susan Clarke, Conor Power, Fáilte Ireland, IFSA, Tourism Ireland, ITIC, Tallaght IT, Repak, Restaurants Association of Ireland.

Graphic Design: Tara Mccormack Printing: Turners of Longford

ALL CONTENTS OF THE MAGAZINE ARE COPYRIGHT OF HOTEL & RESTAURANT TIMES. H&R HOUSE, CARTON COURT, MAYNOOTH, CO.KILDARE TEL/FAX: 01 6285447 EMAIL: editorial@hotelandrestauranttimes.ie WEB: www.hotelandrestauranttimes.ie

All paper used in the production of this magazine comes from certifiably sustainable forestry.

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editorial

Where to next?

With Catex, the IHF conference, and the RAI AGM, a lot has happened this year thus far. All events were well attended and bullish in their respective outlooks. Catex’s attendance was well above expectations. The IHF conference again challenged those within the sector with an eclectic mix of presentations.

Dalata added to the positivity with results that exceeded predictions, showing revenue up by 28.8% across the group to a healthy €290.6m, equating to a €44m pre-tax profit. Dalata have over 1200 rooms in the pipeline, with a further 500 plus jobs to come on stream in Ireland.

You would be forgiven for thinking all is well and there is nothing to worry about in Irish hospitality.

editorial

Alas, that is not the case.

Brexit looms large. Anecdotally, we have already heard of its impact. Despite an upbeat report from the CSO, UK bookings appear to be flat-lining. The CSO report showed an increase in tourist numbers of over 7.2% during November 2016 to January 2017. Trips from the UK increased by 3.3% during this period. However, speaking at a recent Irish Tourist Industry Confederation (ITIC) briefing, Paul Gallagher, Chairman ITIC, noted that since the report there has been a decrease in UK activity. The ITIC warns that Brexit represents the biggest challenge to the sector since the global crash of 2008. Back then the value of the UK market to Irish tourism fell by 23% in the space of 12 months.

A recent of British holidaymakers, conducted by RedC, points to a 7% drop in outbound travel intentions. It indicates that UK travellers will cut short trips; 37% of respondents intend to spend less by downgrading their choice of accommodation and limiting holiday activities.

Gallagher stated: “The UK is Ireland’s largest visitor source market with an estimated 3.9m arrivals in 2016, valued at over €1 billion to the national economy. Over 2 in every 5 visitors in Ireland come from the UK and Brexit poses a unique and unprecedented challenge. It is absolutely vital that everything is done to support the tourism sector and underpin jobs.”

Worryingly, the sector finds itself ignored and overlooked regarding support to counteract the Brexit impact. Other agencies have had their war chests boosted. For instance, Bord Bia has a €150m emergency fund, and there is €2m additional support for the food and drinks sector. This level of support is also made available to the IDA and other cross-sector agencies. Despite tourism outpacing agriculture in economic terms, it’s treated like a poor cousin. Budgets for Tourism and Fáilte Ireland have been massively reduced over the last eight years. Fáilte Ireland has suffered a staggering 68% reduction in its non-capital budget since 2008.

Most observers can see that tourism falls into the category of foreign earnings, but alas our government does not concur with this.

Maybe if we had a Minister who was capable of fighting the sector’s corner things might be different.

Our concern is this: if action and funding is not put in place, thousands of jobs could be at risk.

Cyril McAree editor

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news

NEWS Heading down the Atlanta highway Tourism Minister Patrick O’Donovan (right) promoting Ireland on the Coffee with America television show in Atlanta, Georgia, in advance of Tourism Ireland’s Jump into Ireland event. O’Donovan is pictured with the show’s host, Sasha Rionda (left), and Alison Metcalfe, Tourism Ireland’s Head of North America.

Mastering culinary nutrition in the menu, in the kitchen & in potential restaurant concepts Chefs studying MSc in Applied Culinary Nutrition at IT Tallaght during their recent kitchen, strategic marketing and nutrition assessment.

From Left to Right: Annette Sweeney(lecturer), Cathal Kavanagh, Cian Irvine, Kathy Coyle, Liu Yiming, Gareth Glynn, Doug Harrington, Brid Torrades, Derry Clarke (programme patron)

Six nation army Niamh Kinsella, Tourism Ireland’s Manager in Italy; Italy coach, Conor O’Shea; and Irish Ambassador to Italy, Bobby McDonagh, at the Piazza Barberini in Rome, on the eve of the clash between Ireland and Italy in the 2017 Six Nations Championship. Tourism Ireland is supporting the IRFU’s bid to host the Rugby World Cup in 2023.

Tour de force Niall Gibbons, CEO of Tourism Ireland, pictured with Deirdre Wells, CEO of UKInbound, at ExploreGB in Brighton. More than 400 top international buyers from 40 different countries, including the US, Canada, Germany, France, Italy, Australia, China, India, and the Middle East, heard about Ireland at the recent ExploreGB 2017.

Killarney managing expectations IT Tralee and The Gleneagle Group have joined forces to create a new International College of Hotel Management, which is preparing to welcome its first students in September 2017. The college, modelled on the Swiss hotel management education system, is the first of its kind in Ireland and is backed by a major international education group with similar colleges in Germany and Austria. The college will offer higher education programmes in hotel management to mainly international students.

Dishing up good news for catering Dublin Chef, Farid Derradji, has been named Aramark’s Chef of the Year Ireland at Catex 2017, Ireland’s biggest food, drink and hospitality event, which was held in the RDS.

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news

Come fly with me

Tourism out in force at Stuttgart

Passengers travelling through Cork Airport will see some major improvements this year following the largest capital investment programme in over 10 years. The biggest change will be the Food and Beverage offerings at the airport, which include a new Food Court due to open in May. Also included is a new landside Kinsale Café and Bar, in the Arrivals Hall. Both the Food Court and Kinsale Café Bar will be operated by Aramark.

Pictured is Sonja Fischer, Tourism Ireland (fourth left), with Star Wars characters and Irish tourism companies, at the Caravan, Motor & Tourism Fair (CMT) in Stuttgart. Zoë Redmond, Tourism Ireland’s manager for Central Europe, said: “CMT in Stuttgart is our first major promotion of 2017 in Germany, providing an excellent opportunity to spread the word about the many great things to see and do on the island of Ireland and to entice visitors to put Ireland on their holiday wish-list for 2017.

Ship ahoy!

Telling the tale of the Wild Atlantic Way

Titanic Belfast’s Chief Executive welcomes 13 year old William Harland - whose great, great, great uncle was owner of the Harland and Wolff Shipyard that built the RMS Titanic - to the world’s largest Titanic visitor experience.

Patrick O’Donovan, Minister of State for Tourism & Sport, has launched Fáilte Ireland’s new interpretation panel at Foynes Discovery Point along the Wild Atlantic Way in Limerick. The installation of the panel is part of a wider initiative to bring local stories to life across the Wild Atlantic Way route, from Donegal to Kerry.

Bewley’s fresh coffee becomes 100% Fairtrade Pictured at the announcement that all Bewley’s branded fresh coffee will become 100% Fairtrade in 2017 were coffee farmers Haris Ulises Lopez Picado and Heydi Janeth Espino Mairena from Nicaragua.

To celebrate Fairtrade Fortnight Bewley’s has welcomed the two coffee farmers from Soppexcca to its coffee roasting facility in Dublin.

D-lite

Glennan Hospitality Limited has purchased d hotel in Drogheda, from Edward Holdings, for an undisclosed sum. The transaction was finalised on the 13 January 2017. Plans are underway to renovate and revamp key areas in the property, including the bar and restaurant, by summer 2017.

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news

Aramark announces new business structure across Northern Europe Aramark - the foodservices, facilities and property management giant - launched their Annual Supplier conference in the Guinness Storehouse, and used the occasion to officially launch the new Aramark Northern Europe structure. The new amalgamated region sees the Aramark UK, Irish and Off-Shore foodservice, facilities and property businesses merge into one Super region. Speaking at the launch Frank Gleeson, pictured, informed suppliers of the strategy and ambition of the Group to continue sustainable growth into 2017 and beyond.

New Berlin route for Kerry Kerry Airport has welcomed Ryanair’s announcement that the airline will commence a new twice weekly winter service from Berlin to Kerry in November 2017.

To the manor ‘bourne The Shelbourne, Dublin, won Best 5 Star Hotel at the recent the 27th CIE Tours International Awards for Excellence. Pictured is Aidan Dempsey and Stephen Hanley, Shelbourne Hotel, with (l-r) Vivienne Jupp, Chairman, CIE and Elizabeth Crabill, Chief Executive Officer, CIE Tours International.

New goal in Glasgow Linda Duncan, Tourism Ireland; football legend Packie Bonner; Carolynne Harrison and Sarah Coll, both Shandon Hotel & Spa, at the Celtic Connections workshop and networking event in Glasgow.

Sun finally shines on west

An article showcasing the Wild Atlantic Way appeared in the travel section of The Sun newspaper in Britain over the weekend, profiling Connemara and the Wild Atlantic Way to more than 1.3m readers.

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news

Tourism Ireland and Paul Rankin join forces Tourism Ireland has teamed up with celebrity chef Paul Rankin this spring, in a new promotion to highlight Northern Ireland across GB. A special ‘visit Northern Ireland’ message features on one million packs of Rankin Selection Irish brown soda and Rankin Selection Irish potato slims, which are being distributed in Morrisons, Sainsbury’s, Tesco and Waitrose supermarkets.

Flogas sticks its oar in Eoin O’Flynn, marketing manager, Flogas Ireland (second from left), with Sinead Weldon PRO, Alan Brown vice-chair and Dessie McDonald, chairperson of Inver Colpa Rowing Club at a photocall to announce the Flogas sponsorship of training and competition kit for the club.

Dublin Airport takes off Dublin Airport was the fastest growing major airport in Europe last year, according to new figures released this morning by ACI Europe, the trade association for European airports. Passenger numbers at Dublin Airport increased by 11.5% in 2016, making Dublin the leading performer among the top tier of European airports.

Just Ask (and you will receive) La Bohème Restaurant & Wine Bar in Waterford has been awarded Just Ask Restaurant of the Month for March. Selected by renowned food writer Georgina Campbell and Bord Bia, the Just Ask Restaurant of the Month rewards eateries across Ireland that exhibit best practices in showing transparency in the sourcing of the food on their menus.

€500K Wild Atlantic Way campaign for Britain Fáilte Ireland, in conjunction with five Local Authorities from Donegal to Galway City and in partnership with Tourism Ireland, recently held a €500K Wild Atlantic Way advertising campaign in Britain.

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Herbert Park’s chef special Chef Laxman, of Herbert Park Hotel in Dublin 4, recently scooped First Place in Asian Ethnic Cuisine at the Catex 2017 cooking competition. By all accounts, his Chicken Karahi was a hit.

news

Recipe for success

Pictured (l-r) at Catex 2017 for the launch of The Chef’s Book: Ricky O’Brien, Commercial Manager, BWG Foodservice; John Moane, Managing Director Wholesale BWG Foods; Jenny Egan, Marketing Manager, BWG Foods Wholesale Division; and Leo Crawford, CEO BWG Group. The new publication showcases the full range of products and information needed to run a food business. It includes interviews, photos, and information on suppliers and calories.

Three in a row for Dingle Benners Hotel

Dingle Benners Hotel has been named as overall best Irish 3 star hotel at the CIE Tours Excellence Awards at an award ceremony in Dublin. Joining Best 4 star Hotel winner The Radisson Blu Dublin and Best 5 star Hotel winner The Shelbourne Dublin, Dingle Benners Hotel has secured this top accolade for the third year in a row. Pictured accepting their award in Dublin is Breda Mallon, Revenue Manager, Dingle Benners Hotel.

A hill of a job Hillgrove Hotel, Leisure & Spa in Monaghan was awarded Best Hospitality in last the recent Monaghan Town Business Awards.

Flogas burns calories Pictured at the announcement of the Flogas sponsorship of the PK5K in aid of North Louth Hospice were: Eoin O’Flynn, marketing manager, Flogas; Avril Casserly, marketing executive, Flogas; Aine Kelly (daughter of the late Patsy Kelly, after whom the race is named), Alan Caldwell, Flogas; Sabrina Mullholland and Melanie Hearty, race organisers.

Tourism trails

Five walking and cycling adventure travel companies in Ireland recently united to market Ireland at the Fiets en Wandelbeurs exhibition in Utrecht, the Netherlands and Ghent, Belgium.

Gold standard

LYONS Gold Blend is now available in a premium envelope format. LYONS Gold 200 enveloped tea bags are made using Kenyan, Assam and Ceylon tea to create an intense, rich and full bodied flavour.

According to Jim Reeves, Customer Director Unilever Food Solutions Ireland, “Black tea remains the most popular tea in the market. However, Gold Blend presents a strong year-on-year growth.”

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appointments

From the Caribbean to the Culloden HASTINGS Hotels has announced Eoin O’Sullivan as the new General Manager of the 5-star Culloden Estate & Spa. With over 20 years experience in the hospitality industry, Eoin has managed five star properties including The Westbury in New York and London, Dromoland Castle in Co Clare, and he was group general manager of Unna Luxury Resorts and Residences in Barbados.

“I am delighted to take up the position at the helm of Northern Ireland’s premier hotel. I have joined at a very exciting time as the Culloden is in the final stages of a £4m refurbishment and I am looking forward to unveiling the renovations in the coming months,” said Eoin.

New appointment at Clayton Hotel Burlington Road Dalata Hotel Group, Ireland’s largest hotel operator, has announced the appointment of Sandra Doyle as General Manager at Clayton Hotel Burlington Road. A graduate of the Shannon College of Hotel Management, Sandra Doyle takes up the General Manager role at the hotel following its recent rebrand from DoubleTree by Hilton Hotel to Clayton Hotel Burlington Road. Doyle has extensive experience having managed a number of well known hotels in the city including the Morrison Hotel and the Clyde Court Hotel, Lansdowne Road.

DIT Culinary Arts student to represent Ireland Amanda Sharkey, DIT Culinary Arts student, represented Ireland at the Third International Young Chef Olympiad in India. Amanda was sponsored by Manor Farm, Irish chicken producer. Pictured (l-r) was: Dr Frank Cullen, Head of School Culinary Arts & Food Technology, DIT; George Smith, Lecturer Culinary Arts, DIT; Amanda Sharkey, Competitor, Young Chef Olympiad; Vincent Carton, Managing Director, Manor Farm.

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GM for Gibson Garret Marrinan has been appointed General Manager at the four star gibson hotel, Dublin which was recently acquired by the Dalata Hotel Group. He joins the hotel with over 25 years’ experience in the hospitality industry in the USA, UK and Ireland.

Garret most recently held senior management roles within the Choice Hotel Group including the role of General Manager at the Clarion Hotel Cork and Clarion Hotel Liffey Valley Dublin.

Top property Aramark, one of Europe’s largest award-winning companies in property management, facilities, and food, has appointed Louise Phillips as Managing Director of Property. Louise leads a team of 120 people with responsibility for the management of over 28m sq. feet of buildings, with a combined rent roll of €325m per annum. This includes retail schemes ranging from Dundrum Town Centre to the English Market in Cork, major office developments such as Georges Quay, the Irish Life Centre, and various parts of the IFSC in Dublin, all IDA estates throughout Ireland, as well as large residential and mixed use developments.

howard’s view

Howard's view -

Howard Hastings Managing Director of Hastings Hotels and Chairman of Visit Belfast gives his view on all the implications of Brexit for North and South.

“My view of Brexit is that there are manifest uncertainties around what’s going to happen including; visas, travel areas, on EU structural funds coming through, open skies arrangements, there are a number of areas where tourism North and South could be impacted. I do think we need to take these risks on board, even if they do make us fearful. But at the same time, there isn’t a whole lot we can do at the moment. The constituency of hoteliers North and South, the tourism trades, need to make a common case to the Northern politicians and to the Republic’s politicians and to the Westminster politicians about some of these Brexit risks but if there’s a coming together to look at these risks, we shouldn’t waste the opportunity to also look at further progressing some of those things which are in our gift to make it easier to do business together, or for those who want to do business with us collectively to do so”.

Are you saying that a disconnect between the industries North and South could damage the industry even without Brexit?

“I believe a disconnect between events North and South, for example the conference today in the South, taste of Belfast in the North, there’s no joined up thinking. We make it hard for the travel trade by having two sets of things like meet the buyer events, where some trades go to one or the other, some trade might go to both but it could be so much better and easier and have benefits of making us a more plural tourism economy. What have we to fear from having a joined up themed year for tourism? Why do we have to have themes that allow us to think we must have a competitive advantage over the one another. We must collectively think about a themed year with collective benefits to tourism so the entire island can benefit and the marketing budget that goes into it can gain traction by being available to the entire jurisdiction”.

“We need to think about ways we can join the Wild Atlantic Way to the Giant’s Causal Route. Why do they both just stop! And in business tourism also we are missing opportunities not to cross market. We offer a Northern platform for business tourism and a Southern platform and both are chasing the same customers, there has to be a better platform for conducting our business tourism going forward because these are spending visitors, these are quite often visitors that we can attract back in the seasonal periods”.

What are your thoughts on the implications Brexit might have for staff coming from the North to the South and vice versa?

“About 60,000 people in the North work in hospitality and tourism and they estimate around 20% are of a migrant background, so that exists today so maybe they will give them permission to stay. But if they say that over a period there is going to be a 20% gap, that is going to be very hard to fill from solely domestic counties. I think we have also benefitted hugely down through the years from EU funding of student placements for instance, training opportunities and North- South treaty opportunities that have helped the trade to grow and develop together. So again, if EU funds are taken away and the UK government does not put the funding back from where it came, it starts to turn us into a more divided location. The areas where we have been able to develop working partnerships are the areas where we have seen the greatest benefits, that is clear”.

Has money been given to tourism in the North for Brexit planning?

“In the Republic of Ireland we look jealously at 0% air passenger duty, we look jealously at 9% VAT, you may think that your government is looking tokenlike at preparing for Brexit but we have a government that does not regard tourism as a serious economic driver because it charges 20% VAT and it’s only one of three countries out of thirty in the EU that charges the full rate of VAT on it’s accommodation industry and visitor attractions which is proven to be a driver of

inbound tourism to the South. So from a Westminster model it’s clear that they see the economy as being more manufacturing led than service industry led and when it comes to Northern Ireland politicians, they have just put out a strategy that has five priorities for the economy and tourism isn’t one of them. So I have to ask, which industry has delivered more consistently than any other over the last five or six years? Why would you not be reinvesting in this as a priority industry? So I can only feel the pain and very deep irritation from hoteliers in the Republic of Ireland because they think they are working with a government who gets tourism and so therefore they should be more prepared to defend it, but in Northern Ireland we’re trying to persuade government in Westminster and government in Northern Ireland that we have an industry that’s worth developing and nurturing.

You have properties North and South, do you have concerns about maybe having to step back from some of those if it becomes too problematic for you? “ No I think the operations we have in Dublin are working very well, the two companies are separate in that regard one is a Republic of Ireland company and the other Northern Irish, so I don’t foresee an issue in that regard but what I do worry about is that there is a reaction to the potential fall off in the GB market that would mean that some of the operators in the Republic of Ireland would set their competition against GB inbound tourism.

“The industry is exceeding all expectations and I think we have to be careful not to take for granted some of the gains that we’ve made. We’ve come a long way in a very short space of time and I think we have to be careful that we’re not accelerating the inflation of a bubble. What we all want and desire is a sustainable industry for the future and to ensure we learned the lessons of the early noughties and we don’t fuel the next bubble with overly hasty actions”.

We hear about people using London as a bench mark for Dublin hotel prices, do you think that’s the right way to do it?

“ I suppose personally , what I fear gets us into trouble is visitors who have managed to arrive on a cheap flight or cheap ferry crossing and have managed to book a good value hotel room but they get wound up if they then have to pay 6EU for a cup of coffee when they get here. The second thing I fear is when it gets busy there’s more and more of this pricing models that accommodation providers use that are based on algorithms , based on what you sold the last room for so very often you’ll see a budget room going for what is an obscene price and that ends up in the paper and gets us into reputational bother. So, personally I would rather think that hoteliers think about a maximum price for their room, come what may, despite what the algorithm may tell them.

Will tourism in the North be at a disadvantage if you loose some EU funding post Brexit?

“We’ve had 40 million of EU structural funds over the last six years and that helped to develop the Waterfront Conference Centre, things that delivered on some of the marketing money. If those funds go I don’t know if the Northern Irish government will say we’ll replace those out of our block grant and that would be an issue for the development of the sector”.

So what would be the fairest solution to Brexit in your opinion?

“There is an issue that government does not appreciate the foreign revenues and the job sustaining potential of tourism that has been happening for the past five or six years and the need to keep promoting that. You can quantify that economic benefit, but you can’t quantify the civic pride and social values that come from having a strong visitor economy. Tourists love coming to events that locals are already taking part in and that’s some of what tourism has achieved. If we withdraw funding for these types of things I don’t think we’ll develop as a society in a manner that our politicians would wish”.

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young chef of the year

Culinary inspiration radiates as Euro-Toques Young Chef of the Year 2016 is announced 23 year old Maeve Walsh from Waterford is awarded Ireland’s most prestigious chef culinary award After a three month process of interviews, on-the-spot culinary skills tests and sweating it out before a panel of world class judges – the winner of Euro-Toques Young Chef of the Year was revealed at a gala banquet event in Dublin’s prestigious Intercontinental Hotel Ballsbridge. 23 year old Maeve Walsh from Dungarvan, Co Waterford was awarded the much sought after Euro-Toques of the Year 2016 title from special guest judge, two time Michelin starred chef Nathan Outlaw.

Maeve Walsh is currently Chef de Partie at Restaurant Forty One at Residence, Dublin 2. Maeve impressed the judges with a mouth-watering dish of Kerry Hill Lamb.

Maeve Walsh was one of six finalists who battled it out to win this esteemed title and will now embark on an all expenses paid stage at Restaurant Nathan Outlaw in Port Issac, Cornwall.

Maeve Walsh will work under Nathan Outlaw, who is Chef Patron at this prestigious restaurant, which currently holds two Michelin Stars and four Rosettes. Restaurant Nathan Outlaw is currently the only specialist fish restaurant in the UK to hold two Michelin Stars.

The judging panel also included Ross Lewis (former Commissioner General of Euro-Toques Ireland and Michelin Star Chef ), Paul Kelly (Merrion Hotel and Great Irish Bake Off judge) and Wade Murphy, former Commissioner General of Euro-Toques Ireland). The chairing judge was Lorcan Cribbin, veteran judge of the competition.

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The other five finalists were: • Glen Sutcliffe aged 23, Chef de Partie,

The Marker Hotel, Dublin 2. Glen’s mentor is Gareth Mullins • Chris Fullam aged 23, Sous Chef at Old Street,

Malahide Dublin. Chris’s mentor is Fergus Caffrey • Killian Crowley aged 24, Chef de Partie at Aniar,

Galway City. Killian’s mentor is JP McMahon • Gary Doyle aged 25, Chef de Partie, at The Canteen,

Celbridge, Co Kildare. Gary’s mentor is James Sheridan • Marc McWilliams aged 25, Chef de Partie at

The Brooklodge and Strawberry Tree restaurant, Wicklow.

Marc McWilliams’ mentor is Evan Doyle

The six finalists brought their own exciting and unique style one last time last night, preparing an exclusive six course banquet for Ireland’s most celebrated chefs and guests in the 5 Star Intercontinental Hotel Dublin. The six young chefs were assisted on the night by a professional team consisting of Declan Maxwell acting as front of house, Alberto Rossi, Executive Head Chef of the Intercontinental Ballsbridge over seeing the kitchen and special guest MC’s for the evening Domini Kemp and Jess Murphy of KAI Galway.

Speaking after being crowned Euro-toques Young Chef of the Year Maeve Walsh said,“ I can’t describe how happy I am to have won Euro-toque Young Chef of the Year 2016. When I first entered the competition back in September, I was doubtful that I would be picked as one of the finalists – never mind the winner. The whole process has been amazing and I have learned so much from the other finalists, as well as my mentor Graham

young chef of the year

Neville. La Rousse Foods have been great too and given me so much support every step of the way. I feel the opportunity to work under Nathan Outlaw will add another valuable dimension to my skill set. I am really looking forward to the challenge!”

The competition is now in its 29th year, focused on the theme “Inspiration”. Euro-toques Young Chef of the Year, in association with La Rousse Foods, looked to find a chef who could delve deep in to what drives their own individual flare and inspiration to create really great food.

Commenting at the final, Wade Murphy, former Commissioner General of Euro-toques Ireland and judge said: “ 2016 has seen fine display of incredibly of talented young chefs. This year we had to pick six finalists instead of the usual five for because the standard was so high. Over the last 29 years, the competition continues to go from strength to strength with the bar being raised every year. Each of the six finalists gave it everything they had, not just at the final today, but also throughout the course of the competition. In the spirit of this year’s theme, their dedication, passion and creativity have been truly inspirational. Maeve Walsh has been an incredible finalist. Her talent and unique style shone through all throughout the competition and in particular in the final skills test. We are all very much looking forward to seeing great things from her as her career progresses.

Speaking about the competition, Stuart Campbell, General Manager at La Rousse Foods said: ”Each chef created something really unique and special today and I’m sure the judges found it difficult to decide on one winner. On behalf of La Rousse Foods I wish Maeve Walsh every success for the future. We are honoured to sponsor this event as each year brings something new and something different in terms of style, creativity and innovation when it comes to working with Irish producers on the island of Ireland. There is certainly no shortage of inspiration from Ireland’s up and coming young chefs and I wish all the finalists the very best for the future.

For more information on the Euro-toques Young Chef of the Year please visit www.youngchef.ie

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“

industry

Where have all the chefs gone?

We are crying out for chefs in this country. Our colleges can’t seem to keep up with demand and despite attempts to fill the gap from abroad, it still isn’t working out.

If there is a shortage, then whose fault is it? This isn’t a new situation. According to Adrian Cummins of the Restaurant Association of Ireland, it’s a “multi-faceted” problem that has been going on for a number of years. Despite repeated calls from the RAI, he says, there has been a frustrating lack of action from government agencies.

“The RAI were the first to announce that there was a shortage of staff – predominately chefs at the time – back in April 2012,” he says. “We flagged this to the tourism industry, this government and the wider public and nobody listened to us… We kept lobbying the government about the issue. Even Fáilte Ireland said that we were talking nonsense – and that’s the word that was quoted to us in 2013.”

The government did finally react with the formation of an “expert skills group” in early 2015 and the subsequent report in November 2015 confirmed what the RAI had been saying for the previous three years, concluding that an additional 3,000 additional trained chefs would be required annually to catch up with the shortfall.

”

“I don’t know if I’d describe it as a crisis,” says Cáit Noone, Head of Tourism and Arts at Galway Mayo IT. “There definitely is a very significant challenge at the moment but it’s not exclusive to Ireland. We are simply experiencing what is happening globally.”

The demand for additional chefs is more widespread than it used to be in a changing culinary landscape. Two or three decades ago, chefs were only required in the traditional restaurant. In the meantime, not only have the food requirements of the average citizen become more sophisticated, but so too has the range of offer of food outlets.

Back then, restaurants were restaurants and pubs were pubs. Today, all pubs have become restaurants, along with many petrol stations and other outlets, all requiring chefs to provide a good quality level of food and service in line with rising expectations from the general public.

“The reality is that we have more culinary arts training programmes in Ireland than ever before,” says Noone. “We have more culinary arts students than ever before. We have full-time and part-time programmes and over the last couple of years, the government – through the Springboard Programme – are now funding more culinary arts courses including short 15-week courses for people who are training in colleges and working.”

It’s all simply not enough, according to Cummins, who maintains that there is still not commitment forthcoming from government to deal with a simple problem of numbers and that everything else is “yarnspinning”. Financial resources, he says, are being wasted on courses that are inadequate for the industry’s needs.

“Businesses right across the country are up in arms over this. Now they’re trying to attract people from outside the country and we’re spending money trying to hire people from within the EU but there’s a shortage of skilled labour right across the EU.” The industry has been seeking to recruit from far-flung locations where strong culinary graduates are to be found, such as Malaysia, Bangladesh, South Africa and Mauritius. According to Cummins, here again they meet with resistance in the form of the work permits regime. He says that only 50 work permits were issued for non-EU chefs seeking to work in Ireland last year during a period when the current national shortfall is in the region of 5,000.

“I can’t understand why the nursing and healthcare sector can bring in hundreds of Filipinos to work in hospitals across the country because there’s a shortage of nurses, but in the hospitality sector, there’s a lack of vision and plain cop-on by the powers-that-be.”

According to Cáit Noone, the question we should be asking is not so much “Are we producing enough chefs?” but rather “Where have all the chefs gone?”

As far as she is concerned, that question should be the focus in trying to resolve the shortage situation. The industry, she says, is simply not conducive to attracting young people in Ireland in 2017. The hours are long and unsociable and she maintains that, in common with many other industries, it’s important to retain staff instead of solely seeking a greater supply of new recruits.

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industry

“If you can retain your staff and build and motivate your team, you will often find that you need to spend less time and energy recruiting. That’s a reality of life and it’s no more relevant in the hospitality industry than in any other sector. Whilst this industry is often viewed as one of transient positions, we have to look at the retention of staff – ask ourselves why we are looking for new staff.”

Adrian Cummins, head of the Restaurant Association of Ireland, dismisses this idea: “The hospitality industry has always been a transient industry where people have worked in it for a few years before moving on to other sectors.”

Looking to other countries for a solution isn’t exactly easy either. According to Cummins, the French and the Swiss seem to have made the most commendable efforts in addressing the skills shortage dilemma. These are countries with arguably the strongest traditions of culinary artistry. Training of chefs in France starts two years earlier (at the age of 14) thank it does in Ireland, which is an indicator of how seriously the business is taken as a career. It may be some time before that culture becomes engrained in Irish thinking.

In the meantime, the Croatian example is one that we should perhaps look towards. Suffering from a similar problem of chef shortages in a country where tourism is of enormous importance, they have reacted by streamlining the ease of recruitment from outside the EU. “I think what is a little concerning is how other countries have attempted to find solutions,” Noone concedes.

“Some Irish businesses have attempted to find solutions but I think that we could be a lot more pro-active in finding solutions to what has become a very significant issue for the industry… and when I say ‘we’, I’m not suggesting that it’s any one person’s job.”

She cites certain companies who take the lead when it comes to employer-employee relations as the inspiration to at least part of the problem: “Nathan Outlaw – who’s a really well-known chef in the UK – came out with the statement saying that ‘we have to look after our teams’ and Sat Bains has now made a decision that he’s only going to open his restaurant for four days a week… Shortly after that, Michel Roux junior said that he was going to have to look at doing a fourday week.”

Such practices are perhaps more relevant to the Michelinstar level than the vast majority of ordinary food outlets but it is indicative of an industry making moves to retain staff rather than face the headache of looking for new staff. By the looks of things, it’s a headache that won’t be going away today or tomorrow.

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15

RAI Presidents

Cork Restaurateur named

New President of the RAI With their annual AGM taking place in March, the outgoing and incoming Presidents of the Restaurants Association of Ireland (RAI) talk about their achievements and hopes for the hospitality industry, and how the government needs to prioritise economic recovery across regional Ireland.

Liam Edwards, RAI President (2017-2019) I am proprietor of the Jim Edwards Bar and Restaurant in Kinsale, County Cork: a family business and the longest running establishment in Kinsale.

When you’re born in the trade and grow up in the trade, you learn about the trade and know nothing else about the trade. That is where my credentials lie. You learn how the trade can change year on year. Even at a young age, you’re observing trends and economic issues across Ireland. It’s not a business in which you can be complacent.

As a town, Kinsale has had its ups and downs. I’m chairman of the Good Food Circle, which is 40 years in existence. Our own business has survived three recessions, but think there’s positivity out there at the moment.

One of my main reasons for taking on the presidency of the RAI was to continue on from what Anthony was doing. I liked Anthony’s approach. It’s nice to follow a chairman that you believe in. I worked a lot with Anthony. He tried to solve a lot of the issues around Ireland’s shortage of chefs. The big issue, in this regard, is changing the education system.

The term Home Economics is a little dated, but learning about the trade is essential for kids. We seem to be hitting a brick wall. If we want to get people to choose hospitality as a career, we must introduce it as a young age.

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We’re probably the greatest industry in regard to providing life skills to teenagers, in terms of part time work, before they go on to another career path. We need to get people to choose hospitality as a career. You see this abroad, in countries such as France and Italy, where a career in hospitality is something to aspire to. Encouraging the same attitude in Ireland will be one of my priorities during my tenure.

Dublin’s hub may be booming, but we shouldn’t be fooled to think the same is happening elsewhere in the country.

Society has changed, there has been a change in lifestyle.

People are not going out as much during the week. We have become quite off-season - a weekend only trade - and that is difficult to staff. It’s a struggle. A Monday night in Cork city could be busy, but there’s no one around in Kinsale. The Wild Atlantic Way has been of huge benefit for us, but primarily during the on-season. Our off-seasons are getting quieter.

How do we attract consumers in the off-season? That’s something I want to address.

I run the Kinsale Gourmet Festival. In Kinsale, you’re spoilt for choice. The diversity of food has improved to an unbelievable extent; it’s never been better. There’s one common factor: it’s all Irish produce. More than ever, restaurants are supporting Irish supporters. Whether you have a tapas, fine dining, or fish and chip restaurant, the main ingredient is Irish produce.

That’s seen around the country. Locals as well as tourists want to see Irish produce on the plate. Bord Bia has

RAI Presidents

emphasised revealing on menus where the source of produce.

As an association, promoting Irish food is a positive direction.

We have a small gastro pub in Kinsale and we have two brilliant breweries nearby: Stonewell Cider and Blacks Brewery. Craft beer is a great new addition to the food scene. It’s considered as a food pairing drink and associated with responsible drinking.

But I think the Public Health Alcohol Bill, which is coming down the line this year, could be harmful in placing restrictions on sponsorship and marketing of drink brands.

Through the RAI, I look forward to working with likeminded groups – the Irish Hotels Federation, the Licensed Vintners Association and Vintners Association of Ireland – who like us, want to make Ireland’s hospitality and tourism industry the best it can be. For this to be successful, we will need to work closely with government and I look forward to meetings with our ministers for tourism, health and education. Let’s bring what we know – that Ireland is a country rich with culinary skills, food knowledge and good eating – to a global stage. Why shouldn’t Ireland be a global player in the preparation and delivery of quality food?

The money Diageo puts into the sports industry is of benefit.

It’s helping the grassroots of sport. The real issue is the low cost selling of alcohol in supermarkets, which is of detriment to our business. We need to get that sorted out. That’s something I will be working strongly on. As an Association, we will work closely with vintners.

Like everything, we’ll closely watch who is in government. No crystal ball is going to tell you what will happen over the next couple of months, though. We will fight for our VAT to remain at 9%, and to make sure the excise duty on wine remains the same or is reduced.

I’m in a lucky position. Having family run business gives me the opportunity to work hard in my position as President of the RAI. I’m looking forward to it.

Anthony Gray, RAI President (2015-2017) I am the proprietor of Eala Bhán in Sligo Town, beside the beautiful Garavogue River, and Trá Bán in Strandhill, overlooking the sea in the Wild Atlantic Way. I became President in 2015 and it has been a very active tenure.

My biggest concern was keeping the VAT rate at 9%. That was critical to the survival of restaurants. It was maintained in the last budget and hopefully it will be maintained again.

Brexit puts a different picture on things. It’s vital the VAT rate is maintained for the next five years, until the whole of Ireland starts to thrive, not just major cities and suburbs.

Some of the pertinent issues for the trade include rates, ever-increasing gas and electricity bills, rent increases, and keeping the VAT down. A lot of decisions are based in Dublin. They don’t seem to look at the rest of the country.

We have been affected by this two-tier economy. The government has to realise that the rest of the country exists. While tourism has increased in numbers, not all of us have benefited. Tourists are coming into Dublin, going into Galway and maybe down to Kilkenny, but they’re not coming up to the northwest.

I’m the chairman of the Sligo Food Trail and in my role on the board of the RAI, I’ve been able to highlight Sligo’s problems within food and tourism. Sligo has no dedicated tourist officers. The county council is pushing hard to promote tourism.

Hospitality businesses have opened up in Sligo - most of the jobs created over the last few years have been in the trade.

Hospitality contributes €3bn to the Irish economy every year. We have a proven track record of creating jobs during the recession. Restaurants started popping up all over the country. Artisan producers are popping up all over Ireland and providing restaurant chains. Gastro pubs, food stalls, farmers markets, are thriving.

One of the main things I wanted to get across the line was to get the government to make Home Economics mandatory at Second Level up until Junior Cert. It’s the only subject that gives young people an education in food. It introduces them to food at a relatively young age and gives them a chance to experiment with different healthy options, so they can create healthy meals within their home. Also, it gives them a chance to learn culinary skills. Unfortunately that didn’t happen due to a change of government. The proposal was pushed to the back of the queue. I hope Liam continues this campaign.

What are my greatest achievements as RAI President?

Definitely to see membership numbers increase. When I came in, there were about 1,000 members. I was hoping to get it up to 1,500. At this year’s Catex, I heard we now have 2,300 members. I’m proud we kept the VAT rate at 9%, proud I stood up for the restaurant industry, and proud I was a strong voice for the northwest and Sligo my home town.

My hopes for the future? I would like to see membership and the restaurant industry grow. I hope the government will understand that the hospitality sector is crucial in Ireland. I would love to see Ireland become a world class culinary destination.

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fáilte news

Dublin Champions to Help Uncover Hidden Stories for Visitors Front line tourism representatives from across Dublin city and county were officially named ‘Dublin Champions’ at a ceremony in The National Gallery of Ireland recently. In total, nearly 140 members of the industry are now fully armed with the information they need to help visitors uncover some of Dublin’s hidden stories and experiences.

The group were recognised for completing a Dublin Champions Programme, developed by Fáilte Ireland, to ensure visitors to Dublin receive an excellent experience and are provided with up to date information related to what is happening in Dublin. Find out Pictured l-r are: Ingride Varandas, The Beacon Hotel, Brendan Liddy, Fáilte Ireland and Gabriela Carreno, more about Fáilte Ireland’s work in Dublin at The Wax Museum. www.failteireland.ie/dublin

Youghal Clock Tower Dials Up the Visitor Experience in Ireland’s Ancient East Fáilte Ireland, along with Cork County Council, have officially marked the completion of over a decade of works at Youghal’s Clock Gate Tower which will see the iconic building open as a visitor experience. Bringing the historical story of Youghal to life, the attraction now promises to bring the ‘Ireland’s Ancient East’ story to life by transporting visitors back in time as they are guided through the site’s history via the personal stories of various historical occupants.

New Wild Atlantic Way Champions for Salthill Almost 60 tourism trade from Salthill, Galway became the first Wild Atlantic Way Champions of 2017 after completing the programme in The Galway Bay Hotel last month.

The Wild Atlantic Way Champions Programme is a specifically tailored programme for front line staff enabling them to enhance their knowledge of what the Wild Atlantic Way has to offer and provide excellence service to overseas visitors. It is envisaged that the programme will be rolled out in other areas of the Wild Atlantic Way over the coming months.

The first Wild Atlantic Way Champions of 2017, from Salthill, pictured at The Galway Bay Hotel

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Tapping into Tech Fáilte Ireland was using the inaugural Dublin Tech Summit to create a strong calling card for Ireland as a business tourism destination last month. Bringing over 10,000 attendees the event was the perfect platform to showcase Dublin to global leaders in innovation, technology and business an illustrate why Ireland is the premier destination for meetings, conferences and incentive travel.

As well as targeting high profile prospects for the future, Fáilte Ireland’s Dublin team piloted an ‘Extend Your Stay’ project to encourage visiting delegates from the Tech Summit to mix leisure with business by arriving a few days before or stay on after the event. Find out more about Fáilte Ireland’s Business Tourism supports, and download their ‘A-Z of MICE in Ireland’ at www.MeetInIreland.com

Just how valuable are business tourism visitors?

fáilte news

Food Tourism on the Menu in Cork Fáilte Ireland and Taste Cork joined forces recently to encourage food operators in Cork to tell their story and help them stand out in the international food tourism landscape. The workshop event, which was held at Longueville House, Mallow, addressed the growing expectations of visitors around food experiences, provided tips on how to leverage Ireland’s Ancient East to promote and deliver a connected food offering and explored the current approach to Food tourism in the Cork area, looking specifically at how collective collaboration could help the areas gain a competitive advantage. Access all of Fáilte Ireland’s food tourism resources at www.failteireland.ie/food

Pictured at the Failte Ireland Food Tourism Workshop North Cork, at Longueville House, Mallow were, Sinead Hennessy and Deirdre Cole, Failte Ireland, William O’Callaghan, Longueville House, Caroline Hennessy, 8 Degrees Brewery and Rebecca O’Keeffe, Taste Cork. Photograph by John Sheehan

New Story Panels Along Kerry and Clare’s Wild Atlantic Way New interpretation panels, designed to add colour and depth to visitors experience along the coastal route, are now in place in at 47 Wild Atlantic Way Discovery Points in Kerry and Clare. The installation of the panels is part of a wider initiative to bring local stories to life all across the route. Find out more about what Fáilte Ireland is doing on the Wild Atlantic Way at www.wildatlanticway.com Pictured at the interpretative panel at Loop Head were Marian Leydon, Fáilte Ireland,

Cllr Gabriel Keating and Cillian Murphy, Loop Head Tourism. Photograph by Eamon Ward

Pictured at the installation at Bray Head, Valentia Island, were Declan Murphy, Wild Atlantic Way Develoment, Failte Ireland, John Griffin, Tourism Officer, Kerry County Council, Ger Kennedy, The Moorings, Portmagee, Vincent Kidd, The Royal Hotel, Valentia Island. Photograph by Valerie O’Sullivan

New Signage Showcasing More of Laois The first phase of our signage programme for Ireland’s Ancient East is continuing with five key visitor orientation signs now installed in County Laois. The new signs, which are designed to encourage visitors to spend more time in the region, can now be found at Emo Court, Rock of Dunamase, Timahoe Round Tower, Heywood Gardens and Abbeyleix Heritage House.

These signs are part of a multi signage programme envisaged for Ireland’s Ancient East with similar branded orientation signage expected to be in place at 80 key sites throughout the region in the coming months.

Pictured at one of the new Ireland’s Ancient East Orientation signs at Camden Fort Meagher, Crosshaven, Cork are (l-r) Mary Houlihan, Fáilte Ireland, Paul Moynihan, Cork City Council and Clair McSweeney, CIT

Pictured at the new sign at Timahoe Round Tower is Tom Mulhall, Cathaoirleach, Grainne Ward, Fáilte Ireland; John Mulholland, Chief Executive, Laois County Council and Roghan Hayden, Timahoe. Images By Gerard McCarthy.

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19

Bookassist

Hotels Must Work Collectively To Champion Direct

By Des O’Mahony

The industry saw a strong return to focus on direct-towebsite online business from the big hotel chains in 2016, with campaigns from Marriott, Hilton, Hyatt and IHG attempting to push the customer from online travel agents (OTAs) to the direct hotel website route.1 The chains are fighting back against OTA dominance to woo the customer directly, and are clearly prepared to pay for it. Their action alone should be an example to smaller independent hotels that there is a serious issue to be tackled here, and that they too must engage.

But the chains have significant resources to take on the OTAs and counter their advertising. What can an independent hotel do against the OTA onslaught? They key is for hotels to work together and leverage the scale of the industry itself.

It’s not the product, it’s the route…

Before we address actions, let’s step back and look at context. The competitive issue for hotels is quite unusual versus other industries. With most industries, you live or die on how you shift product or gain customers versus your competitor. But hotels on the whole have good occupancy and are not struggling with actual sales numbers. Where hotels suffer competition is on the route to sale and the relative costs of those routes, not on the sale itself.

Getting the right mix of routes to sale is the key to profit generation in hotels. Shifting more sales to the direct-to-hotel route means saving on OTA commissions. But successfully getting that shift means spending money elsewhere - on advertising, on web presence, on technology. This is where hotels are challenged, balancing what needs to be spent versus the gain.

At a recent Bookassist seminar in Paris for our French clients, there was a heated debate about whether any individual hotel spend can meaningfully influence the rise of OTAs online. The perception that OTAs have endless online advertising budgets compared to independent hotels is technically correct, but I posited that this fact needs to be examined carefully as there are chinks in that armour.

Priceline, the parent of Booking.com, apparently spends over $2.8 billion ($2800 million) on online advertising annually. But remember that Booking.com lists over 1 million properties, so this equates to $2800 spend per property per year - a figure that individual hotels should easily top. So the total amount being spent by the OTAs is not necessarily the issue, it is how it is being spent and how optimised, targeted and single-minded it is - compared to the highly fragmented approach of individual hoteliers. Laser versus blunderbuss.

But the route is not always visible

What’s worse, OTAs are now leveraging their position to move their customers onto mobile apps in the next phase of sales route dominance. In the mobile app, no amount of online budget will help hotels - the customer is locked into the route with no advertising distractions allowed. Customers want the app route

1

Figure 1. Hotels don’t have a product problem, they have route-tosale problem. OTAs have optimised their route to sale while the lack of collective action by the hotel industry has diminished opportunity on the direct route.

precisely because hotels give cheaper prices and special offers to the OTAs to use on those routes - hotels themselves are enabling the creation of a business model that will drive down their own pricing, ensure cost of acquisition rises, and against which they cannot hope to compete.

Obviously as OTAs build stronger and stronger usage of the app route rather than the web route, online advertising by hotels would have comparatively less and less effect. This is already happening. I would bet that most hotels have no idea if the OTA guest arriving has come from the web route or the app route - but it would be sensible if hotels asked and started to find out!

What to do?

OTAs do a great job at getting business, but should not be ceded business that hotels can readily service themselves. This is the hotels’ fault - you cannot blame OTAs for taking business that is easy to take.

Hotels can only hope to compete if they genuinely work together to change the way the customer thinks. It can be done, but it takes hotels and hotel organisations to get fully behind it and start thinking in terms of their industry rather than in terms of their own individual business.

That’s the tricky part - the hotel industry needs to act collectively.

1. Champion Direct

Hotel websites need to clearly show customers that booking direct

https://skift.com/2016/08/09/hotel-ceos-think-their-direct-booking-pushes-position-them-for-long-term-gain/

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Bookassist

Figure 2. Bookassist hotels can offer their own selection of alternative hotels within the booking engine, encouraging customers to stay on the direct route even when your hotel has no availability.

gets them something better. There is no point encouraging a booker on your website with the same price and same features that an OTA guest will have. You will lose that sale. It must be better direct. Better.

What are you giving the direct booker that you are not giving the OTA booker?

Access to spa or treatments at preferential rates, vouchers to use for f&b discounts at the hotel, guaranteed upgrades or superior rooms compared to non-direct customers, late check-out, early check-in, discounts on future stays?

Define that direct advantage and champion it on your website and on advertising within your hotel. Hotels must educate the booking public that direct brings real advantages compared to OTAs, but hotels need to make sure there really is a clear advantage first. This is not happening universally and hotel organisations need to be educating hotels and encouraging them.

2. Think Collectively

Every single customer that arrives at your front desk from an OTA should be told on check-in that by booking direct they would have gained more advantage - those you’ve already defined in point 1 above. Your staff should be required to do this based on the OTA arrivals list every single day.

But more importantly, ensure your staff speak for your industry and remind OTA customers to book direct every time they travel, not just at your hotel but at any hotel.

Spread the word for your industry that direct is best. What comes around goes around, and if every hotel encourages direct then every hotel will benefit.

3. Recommend Direct Alternatives

Your booking process should be smooth and simple, and should recommend alternative dates and packages when a chosen date or package is not available. That’s a given.

But again, thinking in terms of your industry, your system should offer alternative hotels nearby right within the booking process if you cannot service the guest - don’t let the guest leave and go to an OTA when they are already engaged on the direct route.

Bookassist’s booking engine allows hotels to offer their own selection of alternative accommodation right within the booking process if there is no availability for your hotel.

With reciprocal arrangements, hotels in an area can pass business to each other in this way and recommend direct booking at other hotels. This helps keep the direct booker within the direct community, and it actually works. We see significant engagement with alternative accommodation advertising.

Bottom Line

Only by genuinely working together as a collective can independent hotels hope to move the dial back towards direct business. The traveling customer must be made aware that booking direct will bring them advantages, and the onus is on hotels to educate their customers. OTAs benefit from a lack of collective action by hotels. It’s time hotels and their associations and organisations moved their thinking towards the bigger picture and began speaking with one strong voice.

Dr Des O’Mahony is CEO and Founder at Bookassist (www.bookassist.com), the multi-award-winning technology and digital strategy partner for hotels worldwide, and is a HSMAI “Top 20 Extraordinary Minds” recipient.

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21

tourism ireland

Tourism Ireland announces Global Greening line-up for St Patrick's Day 2017

Joan O’Shaughnessy, Chairman of Tourism Ireland; Minister for Transport, Tourism and Sport, Shane Ross; Minister of State for the Diaspora and International Development, Joe McHugh; and Niall Gibbons, CEO of Tourism Ireland, at the launch of Tourism Ireland’s Global Greening initiative 2017.

One World Trade Center in New York will join Tourism Ireland’s Global Greening for the first time.

One World Trade Center – the main building of the re-built World Trade Center complex in New York and the tallest building in the Western Hemisphere – will join Tourism Ireland’s Global Greening initiative for the first time in 2017. Tourism Ireland has announced details of some of the famous attractions and sites around the world which will go green to mark St Patrick’s Day this year. The unique global campaign – now in its eighth year – kicks off Tourism Ireland’s first half promotional drive to grow overseas tourism in 2017.

Other new landmarks signing up to take part in Tourism Ireland’s Global Greening for 2017 include Heron Tower in London, the Font Mágica de Montjuïc in Barcelona, City Hall in Antwerp (a UNESCO World Heritage Site), Matsue Castle in Japan, Gwangandaegyo (Diamond Bridge) in South Korea and even a rhino statue in Nairobi National Park, as well as an Ethiopian Airlines airplane in Addis Ababa. The new sites will join some ‘old favourites’ which have gone green in previous years – including the London Eye, Nelson’s Column in London, the Colosseum in Rome, the Leaning Tower of Pisa, Burj al Arab in Dubai, the Roue de Paris, the ‘Welcome’ sign in Las Vegas, Niagara Falls and the Great Wall of China.

Tourism Ireland sets its sights on another record year for Irish tourism from North America Tourism Ireland in the United States launched its marketing plans for 2017, at an event in New York attended by leading tour operators, travel agents and journalists from the tri-State area. The organisation aims to surpass the record-breaking performance of 2016 and to grow revenue from North American visitors by +9% in 2017 i.e. €1.6 billion generated by 1.7 million visitors (+6%).

Tourism Ireland will prioritise North America for 2017, as a market which offers a strong return on investment, in terms of holiday visitors and expenditure. Our important ‘culturally curious’ and ‘social energiser’ audiences will be targeted with distinctive vacation experiences, events and special offers tailored to their interests. Tourism Ireland will create ‘stand out’ for the island of Ireland in the US, highlighting experiences like the Wild Atlantic Way, the Causeway Coastal Route, Ireland’s Ancient East and Dublin. Screen tourism will also remain a priority, as the organisation continues to capitalise on our connections with Star Wars and Game of Thrones. Promotions will grow travel to the regions of Ireland, during the shoulder and off-peak seasons.

The outlook for 2017 is very positive, with a number of factors working in our favour – including more airline seats than ever before between North America and Ireland (56,000 seats weekly from 18 gateways), with a number of new flights and expanded services in the pipeline for this year.

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Niall Gibbons, Joan O’Shaughnessy and Alison Metcalfe, all Tourism Ireland, and Jack Foley, Aer Lingus, at the New York launch of Tourism Ireland’s 2017 marketing plans.

tourism ireland

20 million French see Ireland on national TV

Tourism Ireland has launched a major TV advertising campaign in France. The six-week campaign will reach almost 20 million potential French holidaymakers on the country’s three main TV channels – TF1, France2 and France3 – as well as on a range of popular cable channels. The campaign includes Tourism Ireland’s new 30-second ad highlighting the island of Ireland, as well as ads for Northern Ireland and the Wild Atlantic Way, targeting our important ‘culturally curious’ audience. The ads are running on prime time TV around the Six Nations French matches and news programmes, as well as on catch-up TV and video websites – encouraging French holidaymakers to put the island of Ireland on their holiday ‘wish-list’ for 2017. Tourism Ireland’s campaign in France also includes a busy programme of email marketing, social activity and publicity, as well as co-operative promotions with key partners like Brittany Ferries, Irish Ferries, Odigeo, Transavia, Aer Lingus, Ryanair and Stena Line.

A welcome Viking invasion!

Ireland was showcased to 40 top tour operators from Norway, Sweden, Denmark and Finland, during Tourism Ireland’s 2017 Nordic trade workshop in Stockholm. Eighteen Irish tourism companies took part in the workshop, meeting and doing business with the Nordic tour operators, to encourage them to extend their Ireland offering, or to include Ireland for the first time, in their brochures and programmes. A key message highlighted to the tour operators was ease of access from the Nordic Region to Ireland, including the new SAS Stockholm to Shannon which will operate twice weekly, from August until mid-October 2017, providing a very welcome boost for tourism from Sweden to the West of Ireland.

Tourism companies from Ireland with Finola O’Mahony, Tourism Ireland; HE Orla O’Hanrahan, Irish Ambassador to Sweden; and Aileen Hickey, Tourism Ireland (front, centre), at Tourism Ireland’s Nordic workshop.

Creating ‘Celtic Connections’ for Ireland

A delegation of 25 Irish tourism businesses took part in Tourism Ireland’s B2B workshop and networking event in Glasgow, where they met with influential Scottish tour operators and travel agents, as well as local travel and lifestyle journalists. The event was timed to coincide with Celtic Connections, Scotland’s premier winter music festival, so it was also a good opportunity to highlight our music and culture, important components of the holiday experience in Ireland, particularly for our ‘culturally curious’ audience.

Caroline Mulligan, Tourism Ireland; Ann Kilcoyne, Glasnevin Cemetery Museum; Máire Hennessy, Heritage Ireland; Dervla O’Neill, EPIC Ireland; and Tara Kerry, Fáilte Ireland, at the Celtic Connections workshop and networking event in Glasgow.

Score for tourism! Tourism Ireland capitalises on Six Nations clash to boost tourism from Italy and to support Rugby World Cup bid Italy coach Conor O’Shea; Irish Ambassador to Italy Bobby McDonagh; and Niamh Kinsella, Tourism Ireland’s Manager Italy, pictured at the Piazza Barberini in Rome, on the eve of the clash between Ireland and Italy in the 2017 Six Nations Championship. Rugby has emerged in recent decades as one of Ireland’s most successful and most popular sports and Tourism Ireland is supporting the IRFU’s bid to host the Rugby World Cup in 2023. Tourism Ireland is also encouraging rugby fans around the world to come and visit the island of Ireland this summer, to attend the Women’s Rugby World Cup. Over the coming months, the organisation will be reminding rugby fans that Ireland is a great place to visit, where they’re guaranteed a wonderful experience and the warmest of welcomes.

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23

ITIC

Industry Report Calls For Government Policies on Key Issues

Brexit Poses Biggest Threat to Ireland’s Largest Indigenous Industry since 2008 Global Crash, says ITIC

The Irish Tourist Industry Confederation (ITIC), the umbrella group for the tourism industry in Ireland, published a report that warns of the sector’s vulnerability to Brexit and calls on the Government to support the sector with proactive policies.

ITIC, along with representatives from Aer Lingus, the Irish Hotels Federation, the Guinness Storehouse - Ireland’s biggest visitor attraction - and Irish Ferries launched the Brexit & Irish Tourism – A Call For Action report today in Dublin.

ITIC represents airlines, hotels, tour operators, ferry companies, visitor attractions and other tourism interests.

The ITIC report, warns that failure by the Government to put policies in place to mitigate the adverse consequences of Ireland’s largest tourism market leaving the EU will damage jobs and regional growth.

The report warns that Brexit represents the biggest challenge to the sector since the global crash of 2008. Back then the value of the UK market to Irish tourism fell by 23% in the space of 12 months.

Tourism is Ireland’s largest indigenous sector, employing over 220,000 people, providing vital exchequer returns and regional balance. In 2016, the Irish tourism industry was worth over 8 billion euro, according to ITIC.

The ITIC report identifies the immediate impact of Brexit as being the weakening of sterling, which damages Ireland’s competiveness and is having a negative impact on tourism and hospitality businesses.

It calls on the Government to provide a €12 million boost to tourism budgets to consolidate UK market share, diversify into new markets and provide a package of supports to tourism businesses.

The report also states that in the medium to longer term that the terms of any new EU-UK deal must be mindful of the needs of Irish tourism.

In particular, the report identifies four areas as requiring special attention in negotiations. These include the preservation of the Common Travel Area and a soft border; maintenance of liberalised aviation access between the EU and UK; continued support for an all-island approach to marketing; and harmonisation of regulatory regimes across the island.

Paul Gallagher, Chairman of ITIC, stated: “The UK is Ireland’s largest

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visitor source market with an estimated 3.9 million arrivals in 2016 valued at over €1 billion to the national economy. Over 2 in every 5 visitors to Ireland come from the UK and Brexit poses a unique and unprecedented challenge. It is absolutely vital that everything is done to support the tourism sector and underpin jobs”.

Recent research in Britain conducted by RedC points to a 7% drop in outbound travel intentions. More significantly, it indicates that UK travellers will cut short their trips and that 37% of respondents intend to spend less by downgrading their choice of accommodation and limiting their holiday activities. ITIC pointed out that Brexit will have a particularly negative impact on Dublin and the border regions.

Eoghan O’Mara Walsh, CEO of ITIC, said: “The tourism euro is as valuable as the euro earned by any other export sector and more valuable in the context that tourism is one of the few industries that can provides regional balance and sustainable local employment.

“The Government must be proactive and help the sector consolidate its market share in Britain but crucially diversify into other markets. Diversification cannot happen on its own – the State agencies for tourism need to be given the resources to increase traffic and business from Europe and North America.”

Mr Gallagher added: “Tourism is defined by the free movement of people and the idea of a hard border on the island of Ireland, and corresponding travel disruption and cost would be a major backward step for Irish tourism. Tourism marketing budgets have been reduced by 45% in the last 6 years and these must be restored without delay.”

Mr O’Mara Walsh stressed that the tourism sector was very exposed to Brexit and required a strategic support framework.

ITIC is calling for a €12 million support package for Irish tourism to allow for market diversification and to support the industry and vulnerable tourism enterprises.

“Other export sectors from agri-food to manufacturing have received specific Government supports to Brexit-proof them – regrettably tourism has not received such supports. Tourism cannot be take for granted as too many jobs are at risk.”

Paul Gallagher, Chairman of ITIC, said: “The Irish tourism industry can be positive about its future but we must be mindful of threats and risks and Brexit is first among equals in that regard.

As a sector if pro-tourism policies are adopted and appropriate investment strategies implemented we can add another 50,000 jobs by 2025 but Brexit poses a real risk to sustained growth unless the Government acts now”.

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FOOD

forTHOUGHT RAI & Skillnets launch new Restaurant & Hospitality Skillnet TThe Restaurants Association of Ireland and Skillnets, the national enterprise-led agency with responsibility for the promotion and facilitation of training networks, launched their new Restaurant and Hospitality Skillnet.

The Restaurant and Hospitality Skillnet will support member restaurants, cafes, gastro pubs and hotel restaurants to help drive employment growth, talent attraction and retention in the hospitality sector, with a particular focus on career progression for those at lower skilled levels.

Minister for Education and Skills, Richard Bruton, TD said: “Ensuring Ireland has the quality and quantity of skills needed for businesses to grow is a key element of the Government’s economic and employment strategy. Up-skilling within SMEs must be accelerated right across every sector and region if we are to deliver our jobs growth target of creating 200,000 additional jobs by 2020.

Date

Region

Monday 13th March

Dublin

Venue

Time

Buswells Hotel, Molesworth St, Dublin 2 Monday 10th April Galway Maldron Hotel, Sandy Road, Headford Road, Galway Monday 24th April Cork Ambassador Hotel, Military Hill, Cork City Wednesday 23rd May Westmeath Athlone Springs Hotel, Tuam Rd, Monksland, Athlone, Co. Westmeath Tuesday 12th September Kilkenny Kilkenny Ormonde Hotel, Ormonde Street, Kilkenny

Upcoming Customer Service Training courses include; Members Price: €110 Non Members Price: €155 Call Kim Leonard in the RAI office on 01-6779901 or e-mail info@rai.ie Restaurants Restaurants Association of Ireland RestaurantsAssociation Associationof ofIreland Ireland

11 11 Bridge Court Citygate St. Augustine Street Dublin Registered Company No. 56224 11Bridge BridgeCourt Court–––Citygate Citygate---St. St.Augustine AugustineStreet Street---Dublin Dublin888---Registered RegisteredCompany CompanyNo. No.56224 56224

Official Official Sponsor of OfficialSponsor Sponsorof of

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Patrons: Patrons: Patrons:

9.45am – 4.30pm 9.45am – 4.30pm 9.45am – 4.30pm 9.45am – 4.30pm 9.45am – 4.30pm

Carol Walsh Chameleon Restaurant, Kim Leonard RAI, Brendan McGuinty Chairman Skillnets, Adrian Cummins RAI CEO, Minister Richard Burton, Paul Healy CEO Skillnets, Angela Ruttledge Woodstock Café, Declan Maxwell Luna Restaurant, Rebeca Williams RAI.

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TOP TOP RESTAURANTS RESTAURANTS IN IN LEINSTER ANNOUNCED AT AT THE THE IRISH IRISH RESTAURANT RESTAURANT AWARDS 2017 OVER 100 100 RESTAURANTS, RESTAURANTS, CHEFS & PUBS OVER HONOURED AT AT AWARDS AWARDS HONOURED

The first of four regional finals in this year’s Irish Restaurant Awards took place in the Lyrath Estate, Kilkenny, last night where 105 awards were presented to the country’s leading chefs, restaurants and pubs.

Over 600 people attended the Leinster Regional Final on Wednesday 1st March where the top establishments in each county were named.

The ceremony included six regional titles including: Best Café; Best Emerging Irish Cuisine; Best Kids Size Me; Best Restaurant Manager; Best World Cuisine; and Local Food Hero. County winners from each of Leinster’s 11 counties were selected from the following categories: Best Restaurant; Best Chef; Best Gastro Pub; Best Casual Dining; Best Hotel Restaurant; Best Customer Service; Best Wine Experience; Best Newcomer; and Pub of the Year.

Speaking at the awards, Adrian Cummins, Chief Executive of the Restaurants Association of Ireland (RAI) said: “Now in their ninth year, the Irish Restaurant Awards continue to showcase the exquisite and admirable calibre of food available in our restaurants and pubs nationwide. Online nominations have increased from 9,000 in 2013 to over 80,000 this year and with the increase in interest comes an increase in standards, making the judging process more difficult than ever.

“Our small island boasts everything from fine dining to high quality gastropubs, from the exotic taste explosions of world cuisine to the comfort of traditional dishes. We have an appreciation for what we eat, for the journey of our food from farm to fork, and for the dedication of those working in the food industry to serve up Ireland’s finest food.”

RestaurantsAssociation Associationof ofIreland Ireland Restaurants Association Ireland Restaurants Restaurants ofof PubCourt ofAssociation the–Year Kilkenny, 11Bridge Bridge Court –Citygate Citygate -Ireland St.Augustine AugustineStreet Street- -Dublin - Dublin Dublin888- -Registered - Registered RegisteredCompany Company No.56224 56224 11 Bridge Citygate St. Augustine Street Company No. 56224 11 Court – St. No. Best Emerging Irish Cuisine Leinster, 11 Bridge Court –Corner Citygate - St. Augustine Street - Dublin 8 - Registered Company No. 56224 Brewery Canteen, Kildare Patrons: Official Sponsor of Patrons: OfficialSponsor Sponsor of Patrons: Official Patrons: Official Sponsor ofof

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Best Newcomer Newcomer Meath, Best Meath, Inside Out Inside Out

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FOOD

the Road Road with with Renault Renault Ireland Ireland On the

THOUGHT forTHOUGHT

and Renault Renault Ireland Ireland announce announce car car partnership partnership RAI and We have some great news for all members of the Restaurants Association of Ireland!

In association with RAI, Renault is delighted to give all members an exclusive offer available across the Renault range*.

Of course, this includes the Renault Kadjar with best in class diesel fuel economy, navigation, automatic lights & wipers, and a hands free key card.

The offer includes 3% APR and 5 years Warranty & Roadside assistance**.

So, whatever Renault model you fancy, it can be yours at this once off reduced rate for cars and vans.

If you are interested in availing of the offer, just text 50123 with 3% followed by your name.

*Spec standard on Dynamique Nav trim level. **T&Cs apply.

Bright Contracts joins the Restaurants Association of Ireland • • • Bright Contracts is a software package that has everything you need to create and manage employee contracts and staff policies.

Cafes, bars, restaurants, and hotels across Ireland are currently using Bright Contracts to keep on top of their employment obligations, in an easy, cost-efficient manner.

Bright Contracts is created and managed by Thesaurus Software, who have been providing software solutions to Irish SMEs for over 25 years and are Ireland’s No.1 payroll software provider.

Key Features of Bright Contracts include: •

• • •

Automatic notifications of employment law changes Incredibly easy-to-use, no specialist knowledge required A ready-to-use staff handbook included – just press print Online HR guidance and day-to-day template letters and forms Flexibility to customise documents to suit your business Free support

A FREE TRIAL is available at www.brightcontracts.ie The cost for a 12 month licence is: • Standard Licence (one company) €149 + VAT • Bureau Licence (unlimited companies) €299 + VAT

Meets your legal obligations in terms of www.brightcontracts.ie employment contracts support@brightcontracts.ie Restaurants Association of Ireland • Unlimited employees allowed – perfect if Restaurants Association of Ireland Restaurants Association of Ireland Restaurants Association of Ireland Phone: 01No. 8499 699 11Bridge Bridge Court Citygate -- St. Augustine Street --Dublin --Registered Company 56224 Bridge Court –Citygate Citygate Augustine Street Dublin 8-Registered Registered Company No. 56224 11 Court –– –Citygate Augustine Street 888-staff Company No. 56224 turnover is high-- St. or if you take on -seasonal 1111 Bridge Court St.St. Augustine Street -Dublin Dublin Registered Company No. 56224 Official Official Sponsor Sponsor of of Official Official Sponsor Sponsor of of

FOODforTHOUGHT FOODforTHOUGHT FOODforTHOUGHT FOODforTHOUGHT

Patrons: Patrons: Patrons: Patrons:

NEW MEMBERS FOODforTHOUGHT

Good Friday Restaurant Closures What can you do?

Section 2 of the Intoxicating Liquor Act 1927 as amended prevents the sale, exposure for sale or to permit any intoxicating liquor to be consumed on Licensed premises at any time during prohibited hours. Good Friday is covered by the prohibited hours ban which therefore prohibits the possibility of bringing your own bottle to a Licensed Premises on Good Friday.

The law is unacceptable at such a busy time for the tourism, restaurant and hospitality industry.

Contact your local TD – let the m know that the legislation needs to change! http://www.rai.ie/action-center/

NEW MEMBERS Restaurant Name

Country

Kehoe’s Pub & Parlour

Co Wexford

Gusto Café and Restaurant

Dublin 8

Kelly’s Café

Co Roscommon

Heerys Bar and Restaurant

Co Waterford

The Larder Café Restaurant

Dublin 2

Selinas @Café K

Co Kerry

Charlotte Quay

Dublin 4

The Riddler Cafe & Restaurant

Dublin 8

Poffs Café and Wine Bar

Co Kerry

Pupp

Dublin 8

The Old Lodge Gastro Pub @ Shannon Springs Hotel

Co Clare

Carnaross Inn

Co Meath

Raymonds Restaurant Michelangelo

Co Cork

Michelangelo

Co Kildare

Byrne and Woods

Co Wicklow

Montenotte Hotel

Co Cork

Brownes on the Green

Co Westmeath

La Cucina at Farrier and Draper

Dublin 2

Lily’s Café

Dublin 1

Lemon Jelly Café

Dublin 1

The Malton Hotel

Co Kerry

Associate MEMBERS Business Name

Country

Website

Corleggy Cheeses

Co Cavan

http://www.corleggycheeses.ie

BD Foods

Co Monaghan

http://www.bdfoods.ie

Galgorm Group

Co Antrim

http://www.galgormgroup.com

Restaurants Restaurants Association of Ireland RestaurantsAssociation Associationof ofIreland Ireland

11 11 Bridge Court Citygate St. Augustine Street Dublin Registered Company No. 56224 11Bridge BridgeCourt Court–––Citygate Citygate---St. St.Augustine AugustineStreet Street---Dublin Dublin888---Registered RegisteredCompany CompanyNo. No.56224 56224

Official Official Sponsor of OfficialSponsor Sponsorof of

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Patrons: Patrons:

FOODforTHOUGHT

FOOD Pop up at CATEX CDS

forTHOUGHT

As has been the case every year at CATEX, Catering Design Solutions (CDS) created this year’s hugely successful pop up restaurant. This was done in conjunction of the RAI and their members, who took charge of the food element. Sean Martin, Sales Director, explains, “we fitted a 110 seater this year, the largest restaurant we’ve ever done at CATEX, with an enlarged reception desk and kitchen. This year the restaurant had a rustic chic feel to the décor”. However, it was the success of the kitchen layout and function that impressed the wide range of professionals which cooked in it or toured the space. While CDS can provide their customers with a service that encompasses all aspects of a fit-out, the testament of their expertise in understanding what works in a kitchen lies in the fact that this pop up kitchen received huge praise from the range of professional chefs that used it. Sean says,” The point of difference for a lot of restaurants now is how they serve their food and we assist our customer through the whole process of how food is made in the kitchen and how the kitchen operates, right through to how the food is delivered to the diner in the restaurant”.

Fagor and their range of appliances”. CDS also provided all the facilities for the competition areas at CATEX this year, supported by Fagor and received great feedback from the wide range of chefs competing.

Martin continues, “we can bring our customers through a 3-D version of their kitchen showing them the spaces in between their equipment, how the traffic flow in the kitchen will operate, they will know exactly what they are getting from start to finish in their fit-out with us”.

Gordon Enderson, General Manager, says, “The marketplace has entered into a new cycle. 96 hotels have come out of NAMA this year and they are investing in their equipment needs, presentation plates, etc. As a customer said to me recently, ‘at long last I can afford to save myself money!’ And that’s what we’re finding, businesses are buying for their future now”. However, Martin Darling is always keen to point out, no matter how big Bunzl seem, it is their connection to the local which is key to the service they provide. And as if on que a restaurant owner from Wicklow came up to praise his local Bunzl rep to Martin Darling to ensure the boss knew about the great work being done on the ground in that area!

So, what about the new products Bunzl were show casing this year, Sean Martin explains, “our urban cultivator is designed to produce the perfect growing conditions for herbs. It’s the size of a small fridge and can be fitted to any kitchen. In our non-equipment range this is the first year we have introduced our own branded crockery range and we are offering an extensive range of buffet products, buffet breakfast is huge at the moment”. So, as is evident each year at CATEX, CDS continues to be at the cutting edge of design, functionality and creativity when it comes to providing exactly what their customers need.

This year CDS partnered with Fagor to fit out the kitchen in the pop up restaurant at CATEX with all the appliances required. CDS have worked hard to develop this relationship with these manufactures and used the scale of their own business to foster this working partnership.

Martin Darling “We launched Restaurants Association of Ireland Restaurants Association of Ireland Restaurants Association ofexplains, Ireland CDS at CATEX in 2013 and the business has grown 11 Court –––Citygate ---St. Augustine Street 11 Bridge Court Citygate St. Augustine Street Dublin Registered Company No. 56224 11Bridge Bridge Court Citygate St. Augustine Street---Dublin Dublin888---Registered RegisteredCompany CompanyNo. No.56224 56224 substantially. Customers are coming to us because of the reputation we have developed but also for what we can offer them in terms of our relationship with Patrons: Patrons: Patrons: www.cateringdesignsolutions.net Official Official Sponsor of OfficialSponsor Sponsorof of

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H&RT FEBRUARY/MARCH 2017

29

tourism

Tourism and the Councils At the unveiling of the annual report of Tourism Ireland in Dublin before Christmas, Minister of State for Tourism and Sport Patrick O’Donovan spoke about plans for a new initiative that learns from other successful national tourism models.

“I would view Tourism Ireland along the same lines as I would view the IDA in terms of bringing foreign and direct investment into the island of Ireland,” said O’Donovan. “That’s exactly what an inward visitor is – they’re foreign and direct investment.”

From the department he works in (primarily based in Killarney), there is a plan to make use of the nationwide structure of County Councils to the betterment of the tourism industry.

This is nothing new, of course. In the USA, local counties are often the ones who spearhead tourism initiatives; they’re the ones who carry out various marketing activities such as inviting and accommodating foreign media and producing promotional material. And in France, local authorities have been working in tandem with tourism boards for many decades; providing the structural and financial support that has made the country the world leader in attracting tourists for several years running.

“One of the areas we’re working on is to make sure that by the end of March this year, every single local authority in the country would have a tourism strategy. There’s a requirement under the Government Act 2014 for local authorities to start looking at tourism now in a much more strategic way than they have done.”

The Junior Minister said that towards the end of 2016, his department had issued an invitation to local authorities around the country to have their tourism strategies in place by the end of March, after which time they will all be launched collectively.

The local authorities, he said, will be “looking to see where they can put infrastructure, investment and collaboration, marketing and everything else in place within their own local authority areas to grow this industry and to keep it in step with the commitments that are in the Programme for Government, which is that tourism needs to be a balanced and a regional approach.”

When questions were put to him about an under-spend in infrastructure, he refused to accept this much-bemoaned fact, making bullish mention of Fáilte Ireland’s large capital grant scheme having been recently opened.

In fairness to the Minister, it may be that he’s regarding the current national tourism budgets that were slashed in 2008 (and which have still not been reinstated)as water that passed under the bridge long before his watch, but the fact remains that an under-spend exists. He more or less admitted as much in saying that “we have a deficit around the country in terms of tourism infrastructure; we’re not in the position where we can fund the construction of a whole range of new tourist offices.” The awakening of the local authorities will certainly go some way to bridging that gap, with council offices effectively serving as tourist information centres in many cases: “I want to see local authorities step up to the mark. No longer can they look at tourism as something that they might engage in. Now it’s something that they must engage in.”

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O’Donovan said that some local authorities were already fulfilling their new role and had been for some time, particularly when engaging with Fáilte Ireland in relation to capital expenditure elements, along with other bodies such as the OPW. He also spoke of accelerating projects to drive the industry forward and improve the national tourism product as speedily as possible so as to be on the front foot when it will come to seeking additional funding in the future.

He rejected any suggestions that handing fresh initiative to local authorities was a retrograde step that might go against the tide or have any ideological or practical clash with Fáilte Ireland’s effective dissolving of regional tourism authorities.

Speaking as one who “spent eight years working in a local authority”, he said that “local authorities have the wherewithal to build capacity in relation to our tourism potential. Not only do they have the capacity, they now have the legal framework in which to do it.

“I see the role for local authorities not only in terms of applying for grants but also in terms of it being the shop window for the country. Gone are the days when you can expect Fáilte Ireland to open two tourist offices in every town or village in the country. Every town in the country, however, has a local authority presence. So there’s no reason why the local authorities can’t provide the up-skilling to their staff and personnel around the country in relation to the tourism offering that they have. Every single county and town in this country has a unique tourism offering - some are within brands, some are within two brands.

“CEO’s of city and county councils now have an opportunity not only inside their own parish boundary – which most of them are fixated with – but to look at what their neighbours are doing as well and see how they can collaborate. In that instance, one of the best examples was Clare and Limerick County Councils coming together to exploit the fact that the Wild Atlantic Way is in their back yard and, rather than waiting for the Wild Atlantic Way to be brought to Limerick, they said we’ll do something ourselves.

“So there’s great potential with local authorities – the have the knowledge, they have the people and they have the physical infrastructure on the ground.”

As many people will be aware, that physical infrastructure does have a tendency to close its doors at 3:30 in the afternoon, but that’s a question for another day perhaps.

After that, it will be up to the Department of Transport, Tourism and Sport to evaluate how each local authority is performing. According to the Junior Minister, this would involve getting in touch with them on a regular basis to see what tourism-related activities they had engaged in and what activities they had planned for the future.

Advertising Feature

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How to enter:

Passionate Cooks and Foodies – A delicious, healthy and nutritious family style recipe that you might cook midweek.

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Closing date for all entries is Tuesday 18th April, 2017.

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Prize: A professional cooking holiday in Tuscany including flights from Dublin and accommodation for two people plus attendance at a special Cheese Symposium in Brussels on 7th and 8th June 2017.

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The six finalists, three from each category will be invited to Dublin to attend a Cook Off in Cooks Academy on Friday 5th May 2017 where the two overall winners will be announced. All entrants must be available to attend the Cook Off if selected as a finalist.

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H&RT FEBRUARY/MARCH 2017

33

crover house

On the Map

Aidan Cotter, General Manager of Crover House Hotel & Golf Club, on spreading the word about one of Ireland’s finest hidden gems.

When Aidan Cotter first visited Crover House Hotel, he saw the property through the eyes of a guest rather than an employee. In August, 2015, the hotelier visited this 18th century Georgian Manor, which straddles the shores of Lough Sheelin, amid 41 acres of landscaped grounds, in County Cavan.

“I didn’t even know it was here until it was mentioned to me that summer,” he says. “I stayed overnight and thought, ‘This is incredible’. People say it’s a hidden gem. A lot of people use those words these days, but Crover House really is.”

First constructed in 1759 by the Maxwell Family, one of the largest landowners in Ireland, the house served as a country estate to gentry until 1957 when it opened as a hotel. Today, guests can avail of a nine hole golf course, open turf fires, the Courtney Room and Ashley Room for private dining and afternoon tea. There’s a cocktail bar and the Serenity Beauty Rooms for additional pampering. The grounds, meanwhile, are awash with history. The 60 foot deep Crover House Wishing Well, for example, dates back to 1759.

Crover House is an event-driven property that caters for wedding parties, of up to 320 guests, and hosts local GAA dinner dances, corporate and leisure events.

Its location is its biggest selling point.

“You feel like you’re a million miles away, but you’re not,” says Cotter. “We’re only an hour and a half from Dublin. People have to go out of their way to come here - we’re very conscious of that as well - but once they are here, we can wow them.”

This was the challenge facing the new General Manager when he was appointed in October 2015. The O’Reilly family, who purchased the property in 1992, wanted more people to become aware of this hidden gem. Cotter was willing to rise to the challenge. “We want to put it on the map,” he tells H&R Times. “We want to sell it as a destination.”

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crover house

2016 has seen a concerted effort to bring the message of Crover House to the masses. In the early part of the year, the property teamed up with Great National Hotels, a collection of esteemed resorts, who assist in developing the brand. “We’ve done a lot of work this year on marketing. Our website went live. We are going through a rebrand & re-positioning the hotel in the 4-star market and we have invested in our broadband network.”

Crover never lacked for impressive food offerings. The hotel has a strong Sunday lunch trade, accommodating over 200 diners every Sunday. During the afternoon, the Lakeview Bistro caters for guests. There’s an afternoon tea menu, available seven days a week. Management invested in the kitchen, purchasing new equipment for head chef Darren Watters.

“That is reflected in our menu,” explains the GM. “We wanted to buy Irish, support local, and we reflect on our menu. We try and use local ingredients and mention that on our menus. We create a rustic dining experience. We have a kitchen garden, where we’re growing all our own leeks, scallions, tomatoes, herbs. We’ve incorporated that into the menu too.”

As part of 2016’s overhaul, management created a outdoor play area for the children of guests, overseen by the in-house garden team. The hotel’s rebranding is being undertaken in hand with training across all levels of staff.

September, 2016, the property received its first four star grade. “It’s a great achievement,” says the GM. “To be honest, a good bit of work was involved [to achieve this]. Our owner always said, ‘I want to see Crover House achieve four star’. A lot of our local, regular customers were so proud when that went public. It was great for the staff. Everyone felt they had chipped in. No matter how small their part.”

The team plan to continue investing locally and working with local businesses to help sell the area. The work is not over yet. Crover House has a three to five year strategic plan in place. The first phase of this plan, which begins January, 2017, is to build an extension to the ballroom, allowing room for an additional 70 guests. At a potential €500,000 investment, this refurbishment will involve new fabric, upholstery, a bar, and the construction of a conservatory, built with floor to ceiling glass, opening up the space to the country outside.

Phase two will involve upgrading the hotel’s entrance. The third and fourth phases will increase room capacity. Cotter is as enthused about the property as he was when he first visited in August, 2015.

“The fruits of those labours are slowly coming through,” he says. “2017 is going to be an exciting year for Crover House Hotel.”

“From the girls coming in to clean the rooms through to the whole team,” explains Cotter. “It doesn’t matter what department you’re working in, whether maintenance or golf. There’s a collaborative atmosphere across the whole team.”

Of the property’s 84 staff, some have worked here for over 20 years, bringing pride and commitment to the hotel and the O’Reilly family. Cotter, on the other hand, is a newcomer. “When you’re coming in as a new member of staff in any business, people would be a bit wary at the start,” he says. “But the new direction we want to go was made very clear at the beginning [of my tenure]. Thankfully, everyone came on board with that.”

Born in Cork, Aidan Cotter began his career in The Park Hotel, Kenmare, and then went on to work as a bar supervisor in Scotland’s Gleneagles Hotel for two years. After that, he became bar manager at the The Heritage Resort Killenard, in Co Laois, then operations manager at Absolute Hotel and Spa in Limerick.

His first role as general manager was at Summerhill House, a wedding-driven property in Enniskerry, Co Wicklow. The GM had the pedigree to put Crover House on the map. The results of his efforts, and the efforts of his staff, are now coming to fruition.

Over the last year, Crover House has seen an increasing amount of visitors from Meath, Westmeath, and closer to Dublin. In

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IFSA news

Davy Business Breakfast Series - Breakfast with Pat McCann, Dalata Hotel Group

Launching The IFSA Golf Society

Following the success of the IFSA Annual Golf outings, the IFSA Golf Society will launch in 2017. With 5 outings planned this year, the society hopes to welcome many new members to join in the golfing pursuits and of course some valuable networking with industry colleagues.

Individual memberships of the society will be available for €30.00 per year and corporate membership allowing up to 4 players can be purchased at €100.00 for IFSA members and €150.00 for non-members.

Golf Society Outings 2017

• Thurs 27TH April

• Thurs 8TH June

• Thurs 13TH July

• Fri 25TH August

• Thurs 14TH September

The next of the Business Breakfast Series, hosted by DAVY Private Clients will take place on Tuesday, 28th March at 07:45hrs. This business breakfast with Pat McCann, CEO of Dalata Hotel Group will take place in Davy House, Dawson Street when Graham Cawley of Davy Private Clients will chat to Pat about Dalata Hotel Group, emerging trends in the hospitality sector and the food service industry.

This Exclusive event is FREE to IFSA Members.

Contact louise.mcloughlin@ifsa.eu.com for more information.

After the Great Success of CATEX 2017, book your place at Food&Bev Live 2018 NOW A record number of visitors from the foodservice, hospitality and ontrade sectors attended CATEX in February sponsored by Bunzl and Calor.

Over 11,700 foodservice professionals flocked through the doors of the new look show to do business with the 250+ exhibitors. Reporting significant sales and leads, initial exhibitor feedback has been very strong, with many indicating that the show’s complex mix of innovative products, informative seminars and world-class competitions was a winning combination.

Your next chance to showcase your business at an IFSA exhibition will come on 6th & 7th February 2018 when FOOD & BEV LIVE will opens its doors in the CityWest Exhibition Centre. Capitalising on a revitalised Foodservice sector and playing host to a range of National Skill competitions, demonstrations, and debate, Food and Bev Live will be a two day shop window for all things positive within our industry.

Don’t miss out on this great business opportunity! Contact margaret. andreucetti@eventhaus.ie or Niamh.kenny@eventhaus.ie for more information today.

GRANGE GOLF CLUB K CLUB CARTON HOUSE NEWLANDS RATHFARNHAM

Contact Liam Mongey at 087 1269284 or liam.mongey@ifsa.eu.com for more information.

MIX – The advanced multi temperature, volume controlled machine meeting the demands of the coffee and speciality tea sector.

Marco, a leading European manufacturer of hot water delivery systems, has developed MIX, an advanced multi temperature, volume controlled machine to meet the increasing demands of beverage preparation in the coffee and speciality tea sector.

Available in above and below counter variants, MIX delivers three different programmable temperatures on demand with the added benefit of three independent volumes programmable by the user, while offering Marco’s renowned temperature precision and design aesthetic. Unparalleled in terms of energy efficiency, the MIX is 70% more efficient than top brands due to a vacuum insulated system.

With speciality tea as one of the biggest growth areas in foodservice, cafés are focusing more on their tea menu. More discerning customers require repeatable and precise control in beverage preparation. As Jane Pettigrew of the UK Tea Academy explains, ‘To get the best out of the leaves, different types of tea need to be brewed in water at different temperatures’.

Above counter, the MIX range is available in tap and push button variants to suit all hot water applications. The interior design and architectural demands on retail and café environments is further met by the undercounter MIX solution with a choice of sleek fonts for either one temperature or three-temperatures. The tap variant also boasts a built-in filter.

In keeping with the sustainable energy efficiency design of MIX, Marco is pleased to be embarking on a partnership with the 20/20 Project, initially focusing on the Nepal Coffee Growing Programme. The programme supports coffee producers and their communities to create sustainable livelihoods via the establishment of commercial coffee nurseries, equipping 300 farmers to grow quality coffee.

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IFSA news

CaterQuotes

CaterQuotes is the leading online catalogue and quotation application serving the Catering Equipment and Supplies Industry since 2007.

With CaterQuotes, dealers can create tailored and fully-detailed quotes in a fraction of the time of traditional methods. The CQ Catalogue features more than 154,000 products from over 200 leading manufacturers including 95% of all heavy equipment manufacturers from the UK and Europe alongside 25,000 smallwares products.

Users receive instant and 24/7 access to list pricing, detailed product specification information, support literature, images, technical documents and more. CaterQuotes is trusted by dealers, reps and manufacturers to quote more than £3,000,000 daily.

Visit www.caterquotes.co.uk for more information, to schedule a demo or trial CaterQuotes free for 30 days.

Food Processing Technology (IRL) Ltd is an independent, family owned Irish business with over 30 years’ experience within the food industry. Our offices and warehouse are in Dublin. Food Processing Technology (IRL) Ltd specialise in marketing a wide range of specialty packaging and ingredients to the Food Industry. Our main activities are concentrated in the fields of Pork, Beef/Lamb, Poultry, Bakery, Dairy/Cheese and Fish.

BWG Foodservice exhibits at CATEX for first time in 2017 Official launch of The Chef's Book

BWG Foodservice exhibited at CATEX for the first time this year. The company used the show to launch its new food service book, The Chef’s Book. The new publication showcases the full range of products and information that you need to run a food business including interviews, photos, information on suppliers and calories.

As Ireland’s largest foodservice and hospitality show, CATEX provides BWG Foodservice with an essential platform to promote The Chef’s Book directly to industry buyers.

According to Ricky O’Brien, Commercial Manager, BWG Foodservice: “We were delighted to launch The Chef’s Book here at CATEX. A huge body of work has gone into the production of this book and we are extremely proud of the finished product, which includes wonderful photography and vital information for those working in the foodservice industry. The Chef’s Book also highlights the volume of Irish suppliers we work with which is hugely important to us to make sure the food that BWG Foodservice delivers to our customers is the best quality, home grown fare on the market. The book is the first of its kind to highlight calories as a useful reference guide. We hope that it is a very useful tool for those in the industry.”

Our product range includes Boneguard, Bonecovers, Edible/Non Edible Collagen Casings, Fibrous, Plastic and Cellulose Casings, Shrink Bags, Vacuum Bags, Cook In Bags, High Abuse Bags, Ovenable bags, Thermoform and Lidding Films (Top & Bottom Web).

We have just launched our new Compostable Trays to the Irish Market, these are high density cellulose trays for the food industry. This new range is suitable for oven baking and microwaving and can also be frozen. This type of cellulose tray sustains its rigidity during the cooking process. The trays can be supplied with lids and are compatible with many lidding films. They are derived from 100% renewable resource and are 100% compostable and are eco-friendly.

Ricky O’Brien, Commercial Manager, BWG Foodservice, John Moane, Managing Director Wholesale BWG Foods; Jenny Egan, Marketing Manager BWG Foods Wholesale Division Group at Catex 2017 for the launch of The Chef’s Book

MCF Foods bring pizza to a whole new level at Catex

MCF Foods have become recognised for their passion in pizza ingredients at their first Catex Show.

MCF Foods is involved in Distribution throughout Ireland and the UK since 1987.Our aim is to be a pioneering and efficient force in the food service and fine food retail markets.

As a supplier of choice we aim to provide you with excellent customer service and distinctive produce from Ireland and around the world.

We understand you operate in an unforgiving environment where the pressures of providing excellent customer experience and service define your daily lives.

While your culinary journey is unique to you MCF Foods is there to provide the Inspiration, Support, and resources you will need along the way.

As a company originated in Ireland MCF Foods is dedicated to marketing and developing these important products so that together we can bring the great taste of exceptional food to discerning consumers.

You can find MCF Foods online at www.mcffoods.com Or call on 0035323 8847309 H&RT FEBRUARY/MARCH 2017

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hotels

Insurance in the Hospitality Industry:

An Hotelier’s Perspective.

by David O’Connor

With over 25 year’s senior experience in the Irish Hotel Industry, David O’Connor, Director Great National Asset Management presents a practical guide to navigating hotel insurance.

Once upon a time in my earlier life of managing hotels, the annual renewal of hotel insurance policies was a fairly straightforward task not requiring too much concern. One typically worked off the same policy details more or less from one year to the other and premiums were relatively static. The concern on a day to day basis was simply to ensure incidents were correctly notified and to rectify the cause of any new notifications.

These days with fewer underwriters competing for business, some hotels are now almost privileged to receive more than one quote from an underwriter with the rest running for the hills. Imagine not being in a position to renew cover or being asked for an increase of double or more? These days this is exactly what can happen after a bumpy ride with more than a couple of active claims.

Today insurers are putting huge values on all claims although to be somewhat fair insurers may have little or no choice in doing so albeit with a smaller underwriting market those quoting do have the upper hand. The claimant may only end up getting half or a little more of the final settlement by the time all solicitors, senior counsel, specialist medical report costs etc. are paid. And we often wonder why insurers put such high values on minor enough incidents.

Great National Asset Management recently hosted an Insurance Seminar for all General Managers, Deputy Managers and Financial Controllers. The point of the exercise was to elaborate on how the insurance industry works and how to maintain a proactive management approach with the end game being to negate increased premiums.

A practical solution to managing public liability is to ensure that the regular Health and Safety Committee meetings are beefed up to include Insurance Risk Assessment and chaired by the General Manager. We engage an external Risk Assessor on an annual basis to carry out a property risk assessment which provides a good start to managing potential issues. Thereafter the Heads of Departments are required to bring to the monthly meetings issues they have observed and the committee reviews any accident notifications and decide what corrective action is to be taken.

Without question demonstrating a consistent approach in this manner with proof of same at renewal time can go a long way towards keeping that premium renewal cost in check.

Insuring the actual rebuild cost of a hotel is not in fact where the main costs lie in insurance premiums. The main cost is

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derived from Employer’s Liability but in particular Public Liability. When deciding property rebuild costs you need to be very clear on how these costs are calculated as getting this wrong is a very serious matter indeed. In the past many have simply relied on best guess and sometimes even confuse cost of rebuild with current market valuation and certainly the very low valuations of recent years.

There is in fact only one way to correctly value a rebuild cost: you should engage a consulting quantity surveyor who will carry out a review of the cost of rebuild and contents based on using the average of two or more current building indices. You will need to be mindful for example that if the hotel was destroyed the cost of removing what remains of the hotel from the site could cost in excess of a €1m for a typical 100 bedroom hotel. This also needs to be factored in with the rebuild cost.

What’s most important to remember in valuing a rebuild cost is the “Average/Under Insurance Clause” and you need to be absolutely rock solid here. If you insure the rebuild cost of your hotel at €10m but a professional valuation determines the rebuild to be more like €20m, insurers will deem you to be 50% underinsured and will apply the Average/Under Insurance clause to the settlement of a claim. Should you suffer a total loss of the property you would be entitled to the full €10m you insured the hotel for but you will have to find the other €10m to finish the rebuild.

However should you suffer a partial loss, say 50% of the same property, and the rebuild cost of the damaged section of the building is deemed to be €10m, insurers would only pay out €5m (less the policy excess) despite the fact you have the whole hotel insured for €10m. Why is this? It is because insurers will consider you to be 50% underinsured and will reduce the settlement of the claim by the percentage you are deemed to be underinsured. This would leave the business having to source the funds to cover the additional €5m rebuild! In order to reduce your exposure you must ensure to have your rebuild cost reviewed by a professional on a regular basis and remember there isn’t a major cost in getting this done. So that’s the “Average/Under Insurance Clause” for you!

Business Interruption is an obvious important aspect of your insurance cover. It’s surprising how many hotels may only have business interruption cover for 12 months. It could take 6 to 12 months alone just to reach a settlement with your insurer. Minimum Business Interruption should be considered for 24 months and even longer for very large city centre properties. Another aspect of Business Interruption is determining the Gross Profit. This can be presented in a number of different ways from one hotel to another from a financial controller’s point of view. There is only one specific way of calculating the Gross Profit for insurance purposes and that is how it is demonstrated exactly in your insurance document so be very wary here. Ask your Broker in

hotels Great National Ballykisteen Golf Hotel

advance to provide you with the chosen insurer’s definition of Gross Profit.

Directors and Officers, Employment Practices and Entity Liability are all covers which can often be ignored.

Many hoteliers believe they are sufficiently insured under the standard Public and Employers liability policies they have in place, but they are not! Directors and Officers insurance does what it says on the tin and covers the Directors and Officers of the business should they be sued in an individual capacity arising from decisions made in their day to day jobs. Employment Practices Liability covers non-physical injury employee claims such as Stress, Sexual Harassment and Bullying. These types of claims can typically be long drawn out High Court cases and can be extremely expensive to defend.

Entity Liability covers the business in the event that proceedings are brought against it rather than the Directors and Officers. The cover itself typically carries an excess of between €2,500 and €10,000 however it is not expensive considering the cover you are getting and it really is one you should not be without.” Cyber Insurance protection is a recent phenomenon and is very important regarding serious issues such as Ransom Ware, Hotel Cyber Crime and Data Breaches etc.

Try to resolve incidents and mitigate potential claims prior to formal legal correspondence being received. It is important to ensure you have clear authorisation from insurers prior to any approach or agreements being made. In the event a formal Solicitor’s letter is received try to work closely with your broker/ insurer to help settle the claim on best terms.

Do everything in your power at renewal time to keep your excess between €0 and €5k as insurers are entitled to request the policy excess once a formal claim has been received and not after it has been settled. Many hotels have an excess of €10k and more (I’ve heard of €25k per claim) so a few claims can be

Off The Bone Gastro Pub, Great National South Court Hotel

very serious indeed. It can be prudent to negotiate a higher premium with a lower excess.

As a final note you do require an Insurance Broker whom you trust and one with many years’ experience specifically dealing with hotels and restaurants, and who understands the nuances of the hospitality sector. In my view sometimes doctors differ and patients die regarding brokers as some are just better than others. Your relationship with your broker especially when your back is to the wall at renewal time is really important. It is a two-way street in that you have to demonstrate to your broker that you are an active participant in keeping your insurance costs in check and providing your broker evidence of your insurance management systems at renewal time.

In my capacity at executive management level I have to have a strong knowledge regarding all aspects of hotel insurance cover especially when responsible to a number of Boards of Directors. There’s no easy way to gain experience here but starting with a very good Insurance Broker certainly helps.

David O’ Connor is delighted to recommend Donncha Molloy, Director of O’Leary Insurance Brokers (HospitalitySpecialists); and Risk Assessors, Alan Connolly of Rubikon.

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catex

CATEX 2017

saw the biggest turnout to date with almost 12,000 visitors making their way to Dublin’s RDS. The event is organised by the Irish Foodservice Suppliers Alliance who say footfall was up by 10% and visitors were very keen to do business with exhibitors. With over 250 companies showcasing innovative products and services, visitors were spoiled for choice on products to see, taste and explore.

Minister for the Department of Agriculture, Food and the Marine, Michael Creed officially visited on the first day and praised the quality of local produce on show. He remarked, “The Foodservice and Hospitality sectors are vitally important to Ireland’s economy. To see the vibrancy and level of business being done here today is really positive”. We took a tour of the exhibition hall to get some feedback from the exhibitors and see for ourselves.

We’ve got the ingredients to deliver more for your business

Mark Stewart-Maunder Business Development Director at Henderson Foods told us, “It’s been an exceptional exhibition for us with quality customers and a great reaction to our brands. We’re very excited about a number of leads which have come about as a result of being here”. With a range of premium brands on show and contacts with producers only available through Henderson Foods, it’s no wonder the reaction at this stand was exceptional. Mark also told us, “we are working with Board Bia at the moment to get producers into the North and we are always looking to expand our range”

Lally Smith of Calor Gas, the show’s sponsor this year said, “There’s no doubt footfall is up on two years ago, we had the Minister here yesterday giving us his time and his praise for the CATEX 2017 is the number one place to do business. food service sector couldn’t have been better. Our experience In 2015 CATEX attracted over 10,000 visitors with is we get a 50-50 exposure to our existing customers and new 91% expecting to return in 2017 and 87% of exhibitors business at CATEX. This year we are showcasing our green gear rating it as excellent or good for generating business. gas generator for outdoor events. People don’t want to use Make sure you don’t miss out! diesel anymore, they want an environmentally friendly option.

There’s no doubt that gas is more efficient than electricity. We have our bio gas products coming to market in August and we’ve got a great response to those here too”.

To book your stand contact:

Margaret Andreucetti T: +Louise 353(0) 1 846 0020 O’Brien Marketing Manager of Nespresso, told us, “it’s M: +353(0) 54181 really important8605 for us to get our product in front of the right E: margaret@eventhaus.ie people and at an event like this we get great exposure to the

right tier of customer. Our message is that Nespresso is the ‘out

of home option’ . So, whether that’s in the hotel room or café RDS, Dublin, we ask our customer what they need and we can provide a 21 solution - 23for them.

Feb 2017 Our two new blends of caramel and vanilla have been very well received here also”. catexexhibition.com Barry Cullen head of Sales and Marketing for Silver Hill Farms was busy rolling up his sleeves and carving up the duck!

He told us, “our business has more than doubled in the last five years, we are exporting to over 24 countries now. We

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catex

re-branded and re-packaged our products and we are looking to target new markets in Asia now. The Chinese market is our biggest market because of the unique way we rear and breed our ducks. They have a layer of fat that the Chinese just love for their dishes including their Peking Duck. We use every part of the duck including the ‘quack’ as we put it on the ringtones on our phones!”

Commercial Director of Bewleys, Jason Doyle barely had a moment to catch his breath there was so much going on at his stand, however we managed to grab him for a few seconds and this is what he had to tell us in that short time! “We are meeting good buyers here who are looking for quality and value. Coffee and speciality teas are a massive trend at the moment and consumption is way up. Where people used to go to the pub to meet for a drink, now business is being done over coffee. We are showcasing our cold brew coffee, nitro coffee, which is coffee from a tap and fruit infused teas here and we are getting a great response. In the same way as craft beers have taken off here in Ireland, so is craft coffee, it’s a trend that’s here to stay”.

Taking a break from Operation Transformation but as busy as ever with two new product lines, the Flahavan family were out in force at CATEX this year. Launching into the food service sector with two new ranges, it’s an exciting year for this company. Mary Flahavan explained, “we always did flapjacks but now we are doing them in boxes of 24 which retail at 1EU each for cafés, service stations etc. They had got a great reception here and we’re launching a range of 5kg products for the B&B or small hotel market and they’ve also been every well received here.

With Ellen Flahavan as brand manager for Irish Retail and Shane O’Hanrahan as Business Development Manger for Food Service, this is a team going from strength to strength as evidence by their three awards this year; The Green Food and Beverage award, Medium Business Award and the Sustainability Award!

Ken McCabe, Managing Director of Kendermar Distributors Ltd (KDL) and Four Leaf Chemicals, also experienced new and

existing customers looking to buy at CATEX this year. “We’ve had great reactions about our new product range of RAK porcelain, it comes in six different colours and we’re seeing chefs move away from white plates now, back to colours. Our Woodart range has also got a great reaction. Five years ago Ken started Four Leaf Chemicals with Joe Harrison and according to Ken, “anytime we present these products to our customers we get their business, they’re a great range of products”.

As was the case two years ago, Bunzl fitted out this years pop up restaurant at CATEX. Sean Martin, Sales Director, explains, “we fitted a 110 seater this year with an enlarged reception desk and kitchen with a rustic chic feel to the restaurant”. Gordon Enderson, General Manager, says, “The marketplace has entered into a new cycle. 96 hotels have come out of NAMA this year and they are investing in their equipment needs, presentation plates, etc. As a customer said to me recently, ‘at long last I can afford to save myself money!’ And that’s what we’re finding, businesses are buying for their future now”.

However, Martin Darling is always keen to point out, no matter how big Bunzl seem, it is their connection to the local which is key to the service they provide. And as if on que a restaurant owner from Wicklow came up to praise his local Bunzl rep to Martin Darling to ensure the boss knew about the great work being done on the ground in that area!

So, what about the new products Bunzl were show casing this year, Sean Martin explains, “our urban cultivator is designed to produce the perfect growing conditions for herbs. It’s the size of a small fridge and can be fitted to any kitchen. In our non-equipment range this is the

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catex

first year we have introduced our own branded crockery range and we are offering an extensive range of buffet products, buffet breakfast is huge at the moment”.

Melvyn Bacon, Head of Sales for Lynas Foods was much in demand throughout the day, however we managed to sit down with him towards the end of a busy day.

“Lynas Foods is a third-generation family company and we’ve been in business over sixty years. For over nine years we have been operating out of Dublin and Galway and we have over 30 vehicles on the roads. So, we have growth in the DNA of this company and for CATEX we put in a test kitchen with our main forty suppliers and we’ve had a great response and a huge footfall to the stand. We offer across the spectrum products from healthy to indulgence and we cater to the single café owner right through to the hotel and catering end of the spectrum. We encompass the whole”.

The Euro-Toques Ireland Chefs Masterclass is always a much-anticipated event at CATEX and this year’s culinary talents didn’t disappoint. Chefs such as Geariod Lynch, Ed Cooney, JP McMahon, Andrew Rudd and Gareth Mullins took part to share their tips to packed audiences.

During the exhibition, up and coming stars of the industry were identified, new champions were awarded and industry experts were recognised for their valuable contribution to the sector. The Irish National Cocktail Championship was won by Ilario Alberto Caparo for his drink entitled ‘The Boss’. He will now go on to represent Ireland at the 2017 World Cocktail championship in Copenhagen. Niall Wynn of proper Order Coffee Co. was named Avonmore Irish Barista of the Year. Tobias Streitenberger, head chef at Mulroy’s of Castlebar was named the Dalata Hotel Group Senior Chef of the Year.

With a waiting list since last November for this year’s exhibition, you might want to get ahead of the game and register now for CATEX 2019 to avoid disappointment!

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RAI Food4Thought

tourism

Tourism still the Poor Cousin Back in the darkest days of the IMF takeover of our national economy, there were some glimmers of hope on the horizon. Whatever the vagaries of the international markets, the IMF said, we did possess some indigenous industries that could yet prove to be shining knights in armour. They included agriculture and tourism and, they said, if we concentrated on making the most of those key industries, then we would find a positive way out of this fine financial mess. It was a sane voice assuring us that there really were things we could control in our economy.

The IMF were, of course, correct in their assessment of the importance of the national tourism industry. Things turned out even better than expected. With a mixture of clever marketing, strong big ideas and a good dollop of luck, our tourism industry has turned around to become bigger than it ever was. Over 10 million people are now visiting our fair isle annually, with growth coming from almost all markets. From a layman’s perspective on the sidelines, it might even look as if the Irish government had taken on that responsibility and pumped as much money and effort as they could into the Irish tourism industry.

The opposite is the case, however. The money has been cut savagely by any standards: In 2008, when we were in full-blown crisis, the spending figure for Fáilte Ireland’s non-capital expenses was €98,000,000. In 2017 – in the middle of a recovery and after two record-smashing tourism seasons – the non-capital funding in the State’s national tourism authority was €67,000,000. That’s only 68% of what it was nine years ago. The demise has been year-on-year with no let-up. Is this withdrawal of funds from the state’s star industry not a gross dereliction of duty on the part of our government?

When asked why tourism has been treated in this manner, an unidentified spokesperson from the Ministry of Sports, Transport and Tourism took over a week to reply that: “Due to the economic downturn, previous Governments had to make very difficult choices in regard to public expenditure and tourism was no different to many other sectors in the economy.”

In other words, after placing the blame on the shoulders of “previous governments”, the department in charge of our tourism industries sees tourism as “no different” to many other sectors in the economy.

Ireland has historically had a stuttering performance when it comes to tourism. The growth began in the 1960s. This is was a time when mass tourism became a large-scale identifiable industry as people began to engage in leisure travelling on a much larger scale than was the case heretofore. We benefitted from that global wave movement. Ever since, however, it seems that our

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“

Tourism has possibly never been taken seriously by governments

”

fortunes in the tourism industry have been left to the vagaries of global fluctuations. Tourism has possibly never been taken seriously by governments – or not as seriously at it should be treated.

Tourism growth in Ireland stopped dead in the 1970s and early 1980s. It began to grow again in the mid-80s and that growth continued until the early 2000s. Then, despite the boom we were experiencing, our tourism numbers dipped again only to recover and climb to a peak just as the boom ended.

The first government ministry that put the word “Tourism” in its title was the Ministry of Tourism and Transport that was part of a Fianna Fáil government in 1977. This was towards the end of the era when ministries tended to be one-word portfolios but tourism never had one of its own. Even in that government, the minister in question – Pádraig Faulkner – was given the additional ministry of Posts and Telegraphs. This is the largest indigenous industry. Should it not have its own ministry?

It seems that while other industries are rightly regarded as having special cases worth looking at and worth supporting in times of difficulty, the support to tourism is relatively sporadic.

The Ministry appears to enjoy announcing partnerships that take advantage of big sporting events such as the Ryder Cup in the past and upcoming events such as the 2023 Rugby World Cup bid. While these are presented as “high-yield” tourism events, the yield is more measurable in terms of publicity value for the minister in question. In harder economic terms, sport tourism represents something of the order of 2-3% of the overall tourism turnover.

Voices have been raised too amongst many in the tourism industry that call into doubt the current minister’s commitment to the tourism part of his portfolio. Deputy Ross has openly said that he is against the Taoiseach’s annual St Patrick’s Day visit to Washington going ahead: “The Minister has concerns about President Trump’s attitude to the use of torture,” said the same unnamed spokesman for Minister Ross. If President Trump was to use torture on America’s enemies, he would certainly not be the first US leader to do so, but is this a first for a tourism minister? To have reservations about taking advantage of the most unique publicity slots that any country of our size has and which is worth many millions to the tourism industry?

“A lot of our current growth is due to coincidence and fortuitous external factors over which we have no control,” points out Joe Dolan, president of the Irish Hotels Federation. “We really have to control our own destiny and the only way to do that is to invest in our own marketing…

Every euro spent on marketing brings €34 back in tourism spend in the country.”

“Tourism is the biggest indigenous employer in the country and it needs to have concerted and focused governmental support and the support at the moment is

tourism inadequate,” says O’Meara Walsh. “The government The advent of Brexit is a worry for all export industries in the Republic of The advent of Brexit is a worry for all export industries in the Republic of Ireland. The UK has been very slow to commit resources to tourism, Ireland. The UK is our biggest market and the implications of the British is our biggest market and the implications of the British leaving the EU are the source of which is short-sighted… the last thing we want to do leaving the EU are the source of conjecture at this point. conjecture this point. is to wait for thingsat to worsen before the government What is clear, however, is that there will be a negative impact on all commits resources to the sector because there’s exporting sectors.

The government realises this but while they are busy What is clear, however, is that there will be a negative impact on all exporting sectors. always a time-lag involved. ” Brexit-proofing industry, the attitude to our largest indigenous industry is The government realises this but while they are busy Brexit-proofing industry, the attitude evident once again in the figures below (courtesy of ISIC).

It’s alsoto quite revealing to look at how otherindustry sectors of the our largest indigenous is evident once again in the figures below (courtesy of The government said that they were committed to making our economy economy are treated with serious intent compared with ISIC).

Brexit-proof and their Brexit plan “Getting Ireland Brexit Ready” published tourism. The unexpected advent of Brexit last June sparked October 2016 stated that in light of the Department of Finance’s ina flurry of activity and concern in the Department of The government said that they were committedinto making our economy Brexit-proof and Agriculture, Food and the Marine. Plans were drawn up and depth sectoral analysis (a report that identifies tourism as accounting for their Brexit plan “Getting Ireland Brexit Ready” published in October 2016 stated that in money was allocated. Over at the poor cousin’s department just 1.9% of the value of all exports in the services sector), four key areas lightTourism of theand Department ofitFinance’s analysis (a report that identifies of Transport, Sport, meanwhile, was business in-depth sectoral were identified: SME’s, Irish Exporters, Entrepreneurship and Agri-Food. tourism as accounting for just 1.9% of the valueThe ofalso allstated exports in the toservices as usual: a commitment establishingsector), a “rainy dayfour fund” to help “One ofkey the key issueswere we have at the momentSME’s, is ‘has Irish Exporters, Entrepreneurship and Agri-Food. The also areas identified: counter any potential negative financial implications from Brexit. tourismstated been Brexit-proofed?’ and we don’t think that a commitment to establishing a “rainy day fund” to help counter potential When a government announces in its any budget four months after the event tourism has been given the resources or the support from negative financial implications from Brexit. that its one big measure to tackle Brexit in the tourism sector is actually the State that it needs in order to minimise the downturn a measure that was taken five years before the unforeseeable event, then that will happen as a result of Brexit,” says O’Meara Walsh.

When a government announces in its budget four months after that thethis event itsabsolutely one bignothing you’d have to conclude action that is actually “If you look at agri-food and other sectors, they’ve all got measure tackleresources Brexitorinadditional the tourism sector isdressed actually a measure that was taken five up as something. additional money orto additional the unforeseeable event, then you’d haveYou’re to conclude that this action staff… years tourism before has got nothing in that regard.

Confused? not the only one.

More simply put, theis Irish government’s actually absolutely nothing dressed up as something. big move to help the tourism industry is… the retention of the 9% VAT “The problem is that if we don’t have enough investment rate. Anyone with even the most rudimentary grasp of economics and/ now, then we fear thatYou’re there willnot be problems further down Confused? the only one.

More simply orput, thesense Irish big move to as it’s a common willgovernment’s notice that this is a complete irrelevancy the line.

The external factors have been in our favour help the tourism industry is… thebut retention of the 9% VAT rate.

Anyone with even the most measure that was introduced five years before the UK referendum result to they will turn and the critical thing is that we control the rudimentary grasp of economics and/or common sense leave the EU.will notice that this is a complete controllables.”

irrelevancy as it’s a measure that was introduced five years before the UK referendum result to leave the EU. BORD BIA

ENTERPRISE IRELAND

IDA

VARIOUS

TOURISM

€150m emergency fund for Brexit-hit farmers and food producers to provide special low-cost loans (2.95%) through the Strategic Banking Corporation Ireland (SBCI)

€3m additional funding for EI & IDA

€3m additional funding for EI & IDA

Innovation 2020 – targets include €600 million in new RDI investment

No additional staff

€2m additional funding and specific strategy to support the Irish food and drink industry

39 additional staff

9 additional staff

Retail Support Programme aimed at scaling up online trading and expansion into international markets

No real budgetary increase*

A Market Intensification Programme (MIP) grant to support companies with a high dependency on the UK market

An Export Finance Initiative (Department of Finance/SBCI) of new support to export orientated SMEs, with a pilot in 2017

Increased promotion

A Design4Growth initiative in regions

No Enterprise or Brexit support programmes

Doubling one-to-one mentoring & increasing the number of market and consumer research/insight projects

Increased number of trade missions

New Specific Measures in Budget 2017

A competitive Start Fund for female entrepreneurs

More trade events and additional promotional opportunities

Market diversification programmes

Specific measures in Budget 2017 to help enterprise

*a very modest 1% increase in budget in October 2016 was negated by corresponding marketing budget cuts to Tourism Ireland by Northern Ireland Executive and exchange rate volatility.

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repak

Is your Hotel or Restaurant compliant with Packaging Regulations?

Let us help you.

Any Hotel or Restaurant with a turnover greater than one million euros that places 10 tonnes or more of packaging on the market (i.e. glass & plastic bottles primarily consumed on your premises) is asked to comply with the Packaging Regulations.

Repak is here to help. We are a member based organisation set up by industry. We provide compliance to obligated business for their packaging waste and at the lowest practical cost. Repak ensures that Ireland meet its EU packaging recycling targets and acts as a lead advocate for environmental education and behavioural change for best recycling practices on our member’s behalf.

Over 2,100 businesses across Ireland recognise the collective benefits of Repak membership. Repak fulfils your legal compliance under the EU Packaging Regulations in a cost effective way. Repak also represents members’ best interests in new legislative consultation and in protecting business from costly proposed EU changes. We provide training for members in compliance and recycling best practice.

Repak uses the money contributed by its members to subsidise the recycling of their packaging materials that they supply and place onto the Irish market to achieve recycling targets set by Government. This includes packaging materials collected from households, bring banks, civic amenity site and your business.

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repak

Repak members can take pride in knowing that they financially support: •

•

•

•

•

1.2 million household recycling bins around the country.

Contribute €53 for every tonne of packaging collected from the household recycling bin Have helped grow packaging recycling from 15% in 1998 to 70% today, making Ireland one of the most successful packaging recycling countries in Europe.

Have contributed to diverting over 10 million tonnes of used packaging from landfill.

Helped create 5,000 jobs in the recycling industry.

How much does it cost to comply?

Repak is the preferred route of compliance for the majority of obligated companies because it is cost effective and hassle free. Repak’s fees for Hotels & restaurants are: -

-

Greater than 10 tonnes of packaging / glass join for €400 plus VAT Greater than 25 tonnes of packaging / glass join for €980 plus VAT

The majority of our members fees are €980 as glass is heavy. Recycling is expensive and companies are legally required to contribute to this cost as part of the Packaging Regulations. This is known as Producer Responsibility. The Repak scheme operates on a shared responsibility model with all in the packaging supply chain contributing to the recycling of their packaging.

Companies contribute proportionally based on the amount and type of packaging that they produce making it as equitable as possible. Member’s fees in Repak range from €400 to in excess of €1 million plus based on the shared responsibility model.

What alternative option does a hotel or restaurant have to look after their waste packaging?

As a hotel or restaurant you can register as a selfcomplier with your local county council. Registration with the respective local authority is per premises and has a minimum fee of €500 up to €15,000 per annum depending of tonnage of packaging.

What happens to ‘free riders’ or hotels/restaurants who ignore their obligations?

There are still companies however that are not playing their part.

Last year saw the introduction of 3 WERLAs (Waste Enforcement Regional Lead Authorities). They are The Eastern Midlands Region, The Southern Region and The Connacht Ulster Region.

The Waste Enforcement Regional Lead Authorities (WERLAs) have responsibility for coordinating waste enforcement actions within regions. They will set priorities and common objectives for waste enforcement, ensuring consistent enforcement of waste legislation across the three existing waste management planning regions. Local authority personnel will act as first responders on the ground to specific breaches of waste legislation. The WERLAs will facilitate a streamlining of the tasks currently undertaken in the waste enforcement area. This will also provide a focused enforcement of the Packaging Regulations.

Repak members are being asked to ensure that they display their Certificate of Compliance in every premises to assist the enforcement regime. If members have misplaced their certificates copies are available to Repak Members. A full list of premises is published by Repak on our website. Repak members can also play their part by promoting Repak membership to their business contacts. Increased membership will mitigate the costs for compliant businesses.

Repak Offer Your hotel or restaurant can join Repak for 2017 with no back fees or joining fee - Greater than 10 tonnes of packaging / glass join for €400 plus VAT - Greater than 25 tonnes of packaging / glass join for €980 plus VAT *T&Cs – Offer runs until end of June 2017. Each hotel or restaurant signs up to a direct debit mandate. Multiple premises register and pay separately. If in doubt of your glass tonnage your recovery operator can confirm this for you.

Your business is also required to advertise in a newspapers twice a year, provide a recycling facility at each premises to accept packaging from consumers and display public site notices informing the general public that you accept back packaging waste. Businesses are also required to provide quarterly packaging returns to the local authority and an annual environmental report. This requires businesses to have staff trained in the collection, storing, recording and environmental reporting of used packaging onsite.

By becoming a Repak member we fulfil all of the above on your behalf.

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47

IHF Conference

Highlights from the Irish Hotel Federation conference in the Lyrath Estate in Kilkenny in February Strong start to 2017

According to a recent IHF survey, presented to the conference, hotel and guesthouse owners are reporting a good start to the year. Most say business levels are up compared to this time last year and they are also seeing an increase in advance bookings for the year. However, while hoteliers nationally have a positive outlook for their business in 2017, on the back of a record year for tourism in 2016, their optimism is coupled with some caution.

According to the survey half of the hoteliers surveyed say that the fall in sterling has already had a direct effect on their business.

The conference heard that the IHF survey found that nationally, almost three- quarters of hoteliers are seeing an even better start to this year than last. The strong growth in business levels from the US looks set to continue in 2017 with almost half of hotels and guesthouses (48%) reporting an increase from this important market. Visitor numbers from German and French markets are proving buoyant too.

Domestic tourism is also proving positive, which is particularly important for those regions outside the main cities and tourism hot spots that have not benefitted significantly from the recovery in overseas tourism in recent years. Already this year two thirds (66%) of hotels and guesthouses are reporting an increase in business levels from home grown visitors with most also seeing a rise in advance bookings too.

Mr Joe Dolan, President of the IHF told the conference that the industry is on target to create a further 40,000 jobs by 2021. According to Mr Dolan hotels and guesthouses’ growing confidence in the performance of the tourism sector coupled with increased competitiveness from a VAT rate that is more aligned with EU competitors are also evident in the number of hoteliers planning to invest further in their businesses.

The IHF survey reveals that the vast majority (91%) intend to undertake some capital expenditure projects during 2017. Most plan to refurbish and redecorate their premises while one in six, intend to increase their facilities with extensions to their properties. Almost half (43%) are also investing significantly in guest technology, increasing the broadband width available in their properties as well as offering the latest in room Smart TVs and flat screens.

“Tourism is one of Ireland’s largest indigenous industries and makes an enormous contribution to the country’s economy, reaching into every village and town in Ireland. We have seen good growth in recent years, although from a low base, and the general outlook for the year amongst our members is positive. However, our industry has always been dependent on the economic conditions of our major source markets. When they sneeze, we stand to get the cold,” said Dolan.

Mr Dolan also told the conference, “It is critical that there is continuous new product development and marketing. The Wild Atlantic Way and more

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IHF Conference

recently Ireland’s Ancient East show the positive impact that creative and innovative products can have on Irish tourism success, re-invigorating regional areas with new compelling reasons to visit. We cannot overstate the importance of keeping our tourism product fresh and relevant. It’s vital to sustaining and broadening Ireland’s appeal to existing and new source markets.”

Paul Kelly, CEO of Failte Ireland also presented at the conference.

He thanked the teams at Tourism Ireland, Failte Ireland and his predecessor Sean Quinn for their strong work over the last number of years which he said has laid solid foundations for future success in the industry. Paul continued, “We have now a strong suite of differentiated themed regional propositions to market under the umbrella of Brand Ireland – the Wild Atlantic Way, Ireland’s Ancient East and Dublin. We need to build on this work and continue to improve both the quality of what we have on the ground and the way in which we market these propositions”.

However, for many hoteliers, though, the cost of doing business in Ireland continues to be challenging with many in the IHF survey citing excessive rising insurance premiums and excessive local authority rates as the most pressing issues stifling cost competitiveness within the sector. These were followed by high labour costs and utility costs.

Insurance Costs The conference heard that the IHF survey found that increasing insurance costs is one of the biggest issues facing hoteliers and guesthouse owners at the moment with the majority (71%) saying it is having a significant impact on their business. Mr Dolan said that the runaway increases in insurance costs are unsustainable and need to be addressed urgently.

According to Mr Dolan, the combination of excessive compensation awards and increased insurance premiums is having a detrimental impact on cost competitiveness within the hotels sector. Insurance costs for the sector have now reached €42 million this year, equivalent to approximately €730 per bedroom per year.

Hoteliers are calling on the Government to introduce immediate and long term measures to address increasing premiums.

Mr Dolan said, “We have no issue whatsoever with genuine accidents where guests are rightly compensated. However, the vast majority of claims in the hotel sector concern minor injuries and the higher compensation pay-outs recommended by the updated Book of Quantum are putting pressure on insurers to increase the reserves. This in turn is leading to higher premiums for our members”.

Growth in Tourism Paul Kelly spoke to the conference about his confidence in the sector and he said this is based on a number of factors, “The growth in global tourism, increased air access, the large Irish diaspora, our magnificent landscape and history, the hospitality of our people, our high quality hoteliers and other industry players and of course Ireland’s unique global image”.

Paul Kelly’s confidence appeared to be supported by the findings of the IHF survey which found that the average national room occupancy rate for Irish hotels and guesthouses was 72% in 2016 the highest level over the past 11 years, driven largely by a record year for overseas visitor numbers. 13,000 new jobs alone were created in the tourism and hospitality sector in 2016 bringing the total number of new jobs since 2011 to almost 50,000. This demonstrates the vital role the sector plays in Ireland’s on-going

positive economic and employment growth. The tourism industry as a whole now supports approximately 220,000 jobs - equivalent to 11% of total employment in Ireland with almost 60,000 of these jobs in the hotels sector alone.

During 2016, overseas visitors grew by 769,000 to 8.8 million with increases across all key markets. North America improved on last year’s performance with visitors up by 17% to 1.51 million in 2016. Visitors from mainland Europe were up 8% to 3.11 million while visitors from Britain – Ireland’s main tourism market – were up 9% to 3.66 million.

However despite this growth, Paul Kelly had some words of caution for the conference, “We need to keep working on our diversification. At both company and sector level we need to work hard to ensure we have a better spread of our business in terms of what countries our visitors come from. We need to continue to ensure that the visitor experience is optimal for visitors from these different markets”.

The IHF reported to the conference that a pro-tourism supportive Government, which has maintained the 9% VAT rate on tourism services and the suspension of the Air Travel Tax, combined with a cost conscious sector seeking greater efficiencies to offer great value, have enabled Ireland to remain competitive.

However Paul Kelly added that no look to the future would be complete without acknowledging the role the digital world plays in our sector these days. He said “10 or 15 years ago a tourist might share their experience with 10-100 people. Today, they can share it with 10 -10,000 people or more! We need to continue to embrace the multiplicity of opportunities digital and social media can provide”.

As always at events like this, it is great to be able to celebrate achievements within the industry and the 2017 Quality Employer Award winners were acknowledged for their excellence in human resource management across Ireland’s hotel and guesthouse sector.

Minister for Tourism and Sport, Patrick O’Donovan TD presented the awards to the winners how included; the Gleneagle Hotel (large category), Croke Park Hotel (Doyle Collection), Dublin (large category), Lough Eske Castle & Solis Hotel & Spa ( medium category ), Clayton Springs Hotel, Co. Cork (intermediate category) and Raheen Woods Hotel, Athenry, Co. Galway (small category).

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49

IASI Conference

The unsung heroes of the hospitality industry celebrate

Irish Accommodation Services Institute Gala Event The Irish Accommodation Services Institute Annual Conference was held in Wexford recently, President Ines Guerra referenced her Spanish heritage by hosting a Tapas’ Evening at Clayton Whites Hotel. Chef Eamon Black created an authentic selection of tapas’ and John Goff also from Clayton talked the group through a selection of Spanish wines.

Following the AGM, there was time for the attendees to mingle with the large contingent of suppliers who were exhibiting at the event. The main comment from the exhibitors was they feel this event allows them showcase their range of products and services to a very knowledgeable and captive audience, and is a must attend event for them. Those in attendance at the event included Accommodation and Procurement Managers from all hotels grades along with colleagues from colleges, hospitals and care homes.

Steve Anderton was invited by the IASI committee to speak at the event, Steve is an expert in textiles and laundry and he gave a very engaging and knowledgeable overview of In-house laundry operations versus out sourcing laundry services.

The main Gala dinner took place and was attended by over 300 people from the industry and allied fields. Brendan Howlin TD and Leader of the Labour Party was Guest of Honour at the Awards Dinner where Anne Sharry Accommodation Manager at The Clayton Hotel Dublin Airport received a Gold Award much to the delight of Stephen McNally Deputy CEO of Dalata Hotels.

Alan Moody of the Aisling Hotel and Vice President of the IHF also celebrated a win as his Accommodation Manager Rosaleen Early took home a Gold Award. Both individuals acknowledged the fact that members of the accommodation team play a vital role within their respective businesses and the industry as a whole.

The Supreme winners were announced during dinner:

5* Hotel: Muckross Park Hotel 4* Hotel : The Maritime Hotel jointly with the Ice House Hotel 3* Hotel: Ballyroe Heights Hotel Nursing home: Laura Lynn Home Hospital: Temple Street Children Hospital College: Residences DCU

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Find out more at ufs.com/LyonsEnvelope *Source: ROI Sales Out Value Sales 52 w/e 30 Oct 2016. **UK and ROI catering establishments and their employees aged 18+. Employees must seek their business owner’s permission. Register at www.ufschefrewards.com and accrue points via (up to) three nominated participating customer accounts that can be redeemed for rewards against stipulated points. Points available in relation to purchases of participating Unilever Food Solutions products through nominated participating wholesalers. Retain copy invoices as proof of purchase. Internet access and further purchase required. Subject to availability. The Scheme and membership registration commenced at 9:00 GMT on 1st March 2016. Accounts or any outlets that have a direct relationship with Unilever Food Solutions are excluded. Participation at Unilever UK’s sole discretion, who reserves right to alter, withdraw or terminate at any time upon reasonable notice to members. All entrants deemed to accept and be bound by terms and conditions. Full list of rewards, further information and full terms available on www.ufschefrewards.com. Promoter: Unilever UK Limited, trading as Unilever Food Solutions.

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