February March Issue

FEBRUARY/MARCH ’18

€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

IFSA

Supporting the Food Service Industry

Lyrath Estate Future Proofing Lyrath

Margaret Roche - Head Chef Culinary Wizard

Mary Daly - Trinity Group Speed Dating for Business

www.hotelandrestauranttimes.ie

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COVER: IFSA - John Cunningham

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Contents

Editorial 4 News

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Appointments 10 What are you trying to say?

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Bookassist

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Great National Hotels

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Fáilte Interview

Tourism Ireland Trinity Hospitality

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Tallaght IT

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Lyrath Estate

IFSA Chairman Interview

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Fáilte Industry News

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IFSA 32 ITIC

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IASI Awards

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Gas Networks

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Java

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Margaret Roche IHF Conference

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Industry: On the Menu Frank Corr - Hotel Optimism

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An inspector calls

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Hotel & Restaurant Times, Ireland’s longest established trade publication, 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, Caroline Leddy, Tourism Ireland, Frank Corr, Conor Power, Fáilte Ireland, Eoghan O’Mara Walsh, Conor Kenny, IFSA, Sarah Gallagher, Marilyn Bright.

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

Good Times Ahead Signs of recovery are evident throughout the industry. New hotels are coming on stream; new restaurants are opening all over the country; growth in tourism continues. Room occupancy continues to improve, as do the various revenue streams.

In truth, this is not before time. The industry suffered more than most during the economic crisis. A large segment of the workforce were lost - to emigration and other sectors - and are proving difficult to replace. Tim Fenn of the IHF believes there is the opportunity to create over 40,000 jobs between now and 2021, which is concurrent with the recent healthy profits experienced by hoteliers.

At the recent IHF conference, Joe Dolan handed over the presidential chain of office to Michael Lennon.

editorial

Like a lot of people, I would like to acknowledge the great work Joe has done during his presidency. As a rural hotelier he added a key dimension to the multi-faceted issues that arose during his two years. Joe had an insightful vision of what Brexit will mean to the country and articulated his concerns in a measured and forthright manner. No doubt he gave some of our TD’s food for thought.

Michael Lennon, Joe’s successor, is another well-known hotelier and someone who has a depth of knowledge regarding the sector. The future of the industry is in safe hands. We look forward to working with Michael over the next two years. We’re sure he will approach his task with the same determination he operates his business.

One issue of concern, raised by Paul Kelly of Fáilte Ireland at the conference, was a dip in the value for money experience in a recent visitor attitude survey. Although not alarming, it should not be ignored. Tourism is a fickle business and it doesn’t take a lot to upset the rhythm and fluidity of the sector. Let’s hope his caution is noted and acted upon.

Like any business, tourism is not without challenges.

The forthcoming changes regarding online marketing, etc., will bring headaches for the sales and marketing fraternity. There is a lot of talk around the new rules governing General Data Protection Regulation (GDPR), which harmonises data privacy laws across Europe. People working in the sector should familiarise themselves with the changes coming into effect in May of this year. Fáilte Ireland is running a number of workshops around the subject.

The Accredited Service Excellence Programme is another important Fáilte Ireland initiative.

Speaking at the launch, Paul Keeley said, “Through the implementation of our new Service Excellence Programme we intend to place the customer at the centre of everything for tourism-related businesses. Providing excellence in customer care can have major benefits for the visitor, staff and business, including business growth, driving repeat business, increasing positive recommendations and visitor spend.”

Fáilte Ireland developed this initiative in 2017, as a pilot programme, for 250 businesses.

If you need any reassurance that our culinary sector is in good shape, read the interview with Margret Roche in this issue. This Carlow born lady is creating a blaze within Ireland. She recently joined the crew at Wild Honey, having worked as Head Chef in Hugo’s in Dublin for the last two years. Her positive attitude is refreshing and exactly what the sector needs.

Cyril McAree editor

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news

NEWS Wonders of the Wild Atlantic Way Paul Keeley, Director of Commercial Development with Fáilte Ireland; Tourism Minister Brendan Griffin; and Niall Gibbons, CEO of Tourism Ireland, at the launch of a new Wonders of the Wild Atlantic Way campaign. This €1.35m marketing campaign in Britain will be complemented by a Fáilte Ireland €500,000 programme to support businesses along the Wild Atlantic Way. The campaign will be rolled out

by Tourism Ireland in Britain in two phases: February and March 2017, and phase two in September and October 2017.

Resorting to luxury

Molly-coddled

Galgorm Resort & Spa has won Global Spa of the Year 2017 at the World Luxury Hotel Awards in Switzerland. The Co. Antrim resort has also been selected as its host property for the 2018 World Luxury Spa & Restaurant Awards, which take place on the 14 July 2018.

What would Molly Malone’s statue say if given the gift of speech, as she surveys Dublin with her cart of cockles and mussels on Suffolk Street?

The answer is up to the public as Fáilte Ireland announce a competition to put words into the mouths of the Molly Malone and the Apples & Atoms, School of Physics (in Trinity College), statues.

This is the latest development of the Dublin’s Talking Statues project, an initiative of Fáilte Ireland in conjunction with Sing London: with the assistance of Dublin City Council, OPW, Trinity College, The National Gallery, The GPO and The Abbey Theatre. Find out more about the project at www.talkingstatuesdublin.ie. Entries from the public for the competition are welcome before 31 March and can be sent to competitions@talkingstatuesdublin.ie.

Ways and beans Java Republic, Ireland’s coffee supplier, has invested €500,000 in its brand. The company is investing in several positions across departments, including sales, marketing, HR and operations. “Even though we have a fresh look, the important things aren’t changing,” said Grace O’Shaughnessy, Managing Director of Java Republic. “We’re still Java Republic – a fiercely independent and proudly Irish company.

We’re still a team of over 75 people who help businesses serve a worldclass cup of coffee or tea. We still source and prepare our coffee and tea to uncompromising standards. Our people still give unparalleled expertise, knowledge and dedication. And we still offer a best-in-class support service – from equipment and training, to trends and insights that help businesses grow.”

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news

Kepak partners with Guinness on new food offering Kepak, Ireland’s meat supplier to the foodservice market, has partnered with Guinness to create a new slow cooked range for bar and hospitality industry. The new products, some of which have been created using the Irish stout, were be showcased at Hospitality Expo 2018 in Dublin. The range was created after an independent review by Kepak of bars in Dublin revealed pub owners believe food is the second most profitable part of their business.

Anyone for tea?

Lyons has thanked its loyal tea drinkers across Ireland for their support to Pieta House. 74 million cups from special promotional packs of Lyons tea were consumed in support of the Suicide, Self-harm and Bereavement Care Charity, raising funds and awareness for Pieta House’s free services. Pictured are: Jim Reeves, Customer Director Ireland at Unilever Food Solutions; Brian Higgins, Chief Executive, Pieta House; and Paul Kelly, Head of Marketing at Unilever.

New success for Old Ground Old Ground Hotel, Ennis, has taken home a Merit Award at the CIE Tours International Awards of Excellence, recently held in the National Gallery of Ireland. The awards were presented to outstanding hotels and tourist destinations from around the country, which have received a customer satisfaction rating in excess of 90%. The recipients of the Awards of Excellence are chosen based on customer feedback from surveys completed by over 30,000 CIE Tours International customers.

Pictured (l-r): Vivienne Jupp, Director of the Cliffs of Moher Experience; Mark Nolan, Managing Director at Dromoland Castle; Mary Gleeson, General Manager of the Old Ground Hotel, Ennis; John Davoren, Owner of Caherconnell Fort/ Sheepdog Demonstrations; Elizabeth Crabill, CEO of CIE Tours International; and Mayor of Clare, Councillor Tom McNamara.

Chinese New Year goes to the dogs The CityNorth Hotel celebrated Chinese New Year – Year of the Dog - with a “China Red” reception.

Madame Xue He, Commercial Counsellor at the Chinese Embassy, launched the celebrations and spoke about the potential for increased trade between Ireland and China with over 70,000 Chinese visitors to Ireland last year.

“It has been a privilege to collaborate with Fáilte Ireland and become one of the first hotels in Ireland to be officially China Ready.” said Mr Cyril Laffan, General Manager for the CityNorth Hotel, he also said that “The hotel has undertaken several measures to be culturally welcoming to our Chinese guests. For example, our staff have been trained, we’ve adopted Union Pay as a method of payment, QR Codes have been added to our menus which can be scanned to translate the menu into Chinese and we are working with Emerald Media to setup social media platform, WeChat and various marketing campaigns.”

Sean Reilly of City North Hotel, Madam Xue He from the Chinese Embassy in Dublin, Cyril Laffin of City North Hotel.

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news

Ashford Estate raises funds for cancer charity In 2017, Ashford Estate committed to raising €7,000 for Children’s Cancer Charity. The team almost doubled this initial target. Pictured at The Lodge at Ashford Castle for the presentation of the donation cheque to Hand In Hand from the team at the Ashford Estate are (l-r): Trevor Baker-O’Haire, Dr. Michael Coughlan, voluntary Director at Hand In Hand; Laurent Billet, voluntary Director at Hand In Hand; Laura Bromley, Hand In Hand; Colin Brown, Hotel Manager at The Lodge at Ashford Castle; Brianan McCartney, Jennifer Carpenter, Hand In Hand; Miriam Barrett, voluntary Director at Hand In Hand and Ashford Estate employee; Eimear Mulcahy, Paula Stakelum, Paula Carroll, voluntary Director at Hand In Hand; Kelly-Ann McKay.

What a Corker

Park life

An article highlighting Cork featured in the February edition of Wanderlust travel magazine, profiling this part of Ireland to 34,000 readers.

It’s always the Year of the Dog at The Draft House Gastro Pub in Strandhill, Co. Sligo, where snug kennels are the order of the day for dog owners. Walkers are offered private kennels, which have a video link so they can keep an eye on their pets while they enjoy lunch. The dogs are well looked after with snug beds and fresh water.

Scotland the brave Amy Riddell, Tourism Ireland; Cathy Cowan and Aisling Arnold, both Arnold Hotels; football legend Packie Bonner; Sarah Meehan, Donegal Tourism; and Fionn Davenport, Lonely Planet, at Tourism Ireland’s Celtic Connections workshop in Glasgow.

Flights of fancy Room to roam Ryanair has launched Ryanair Travel Credit, a new incentive that gives customers, who book accommodation with Ryanair Rooms, 10% back in credit to spend on flights.

A record-breaking 29.6m passengers travelled through Dublin Airport last year. A significant increase in long-haul traffic, and a robust performance from continental European routes, were the main elements of a 6% increase in passenger numbers in 2017: the seventh consecutive year of growth at Dublin Airport.

Glen me your ears Druids Glen Hotel & Golf Resort recently presented 23 of its employees for length of service, loyalty, and exceptional performance.

Names of all employees (l-r): Back Row: Grazyna Domanska, Romy Joy, Karen Kelly, Aleksejs Pozuvanskis, Dilip Amerkar, Marie Mc Fadden, Amanda Carthy, Clodagh O’ Brien, Savio Mendes, Loic Lelay, Garry King, Michelle Rogers, Ornelas Gonsalves, Edel O’Toole.

Front Row: Agnesa Suchova, Joanna O’ Brien, Andrew Prior, Brian Lappin, Gerry Daly, Edward Stephenson, Donal Flinn, Shakti Behera, Margita Valachova, Petra Sudakova.

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news

An executive decision Twenty senior members of the tourism sector from across the country this week commenced a new Hospitality & Tourism Executive Development Programme, created and designed by Fáilte Ireland in collaboration with the Irish Management Institute.

The programme is designed for General Managers and Senior Departmental Managers.

Pictured were the participants with Lisa Lanigan, Irish Management Institute; Paul Keeley, Martina Bromlley, Stephen Dudley and Michael Brady, Fáilte Ireland.

In the dog house Pictured: daa Chief Executive, Dalton Philips; Laura Sullivan with Harper; Debbie Keys with Indie; and Carmel Darling with Walter. daa employees raised a total of €300,000 for the company’s three charity partners last year: MS Ireland, Merchant’s Quay Ireland and My Canine Companion for Autism. Each charity was presented with a cheque for €100,000 from daa.

Dough delight for Irish chef Paula Stakelum, Ashford Castle, has become the first Irish pastry chef to the reach the final of the international Valrhona C3 Competition 2018. In October of this year, Paula will face seven top pastry chefs from around the world at the C3 International Final in Brooklyn, New York for the chance to claim the coveted title of C3 Champion.

Prize collection The Radisson Hotel Group has launched Radisson Collection, a premium collection of 14 hotels in landmark locations that include Stockholm, Sweden; Venice, Italy; and Moscow, Russia

Memoirs, food and wine break, at Harvey’s Point The art of researching and creating a compelling memoir is the subject of the 2018 Creative Writing Break at Harvey’s Point Hotel, Lough Eske, Donegal from Monday 16 to Wednesday 18 April. It will be combined with a cookery demonstration and wine tasting. Led by author Frank Corr, author of ten books, including several memoirs.

Bedtime stories Fáilte Ireland’s 2018 spring advertising campaign for Ireland’s Ancient East highlights the region as the perfect place to take a short break, in the run up to the St Patrick’s and Easter long weekends and beyond.

The spring campaign will include advertising across national and local radio from 19 March to 16 April, targeting the empty nesters market (parents whose children have grown up and left the family home) in the post Easter period, as well as advertising across outdoor and social media channels.

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March delights in Midleton Ferrit & Lee, in Midleton, Cork, has been awarded Just Ask Restaurant of the Month for March. Selected by 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. The cooking style at Ferrit & Lee is modern Irish with international influences, but the ingredients are local - including seafood from Ballycotton and meats from local farms.

news

Half century in business for Galway manor Rosleague Manor, Co Galway celebrates 50 years in Business this year, according to Ireland’s Blue Book. Rosleague Manor, a Georgian Manor House, was purchased in 1968 by Isobel Foyle. Together with her children Anne and Patrick, Isobel converted the Manor into a first-class hotel, expanding the original 6-bedroom house to include 20 bedrooms, a dining wing and a Victorian style conservatory. Rosleague is now owned and operated by Edmund and Mark Foyle. “We are very proud of what we have achieved in the past 50 years,” said Mark Foyle, the third generation of the family to manage the hotel.

“We would like to thank our team for the welcome and hospitality that they extend to each and every guest. It makes Rosleague Manor what it is. Here’s to another 50 years!”

The scrum diaries

First Joyce for Aramark

Leinster’s Garry Ringrose, Ross Molony and Max Deegan were at the five-star InterContinental Dublin to announce the hotel becoming official hotel partner of Leinster Rugby.

David Joyce has been named Aramark’s Chef of the Year Ireland beating off stiff competition to claim the prestigious title at Food and Bev Live, Ireland’s food, drink and hospitality event, held in the City West Convention Centre.

Pictured (l-r): Ross Lewis; David Joyce; Carolyn Hails, Aramark Marketing Director; Northern Europe; Derek Reilly, Aramark Ireland’s Culinary Director.

Gas craic

Gas Networks Ireland is returning as the sponsor of TV3’s show The Restaurant for the second year in a row. The show returns to screens 2018 for its 12th series. Gas Networks Ireland’s involvement won Best TV Broadcast Sponsorship at the 2017 Irish Sponsorship Awards. The award recognised the strength and effectiveness of Gas Networks Ireland’s sponsorship of the show.

Tourism Ireland board meets in Cork

Pictured (l-r): Denis O’Sullivan, Head of Commercial, Gas Networks Ireland, Rachel Allen and Marco Pierre White

Shane Clarke, Tourism Ireland; Brian Bowler, The Montenotte Hotel; Joan O’Shaughnessy, Chairman of Tourism Ireland; and Ger O’Mahoney, Visit Cork, before the Tourism Ireland board meeting at The Montenotte Hotel in Cork.

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appointments

Be my guest

Talking marketing

Global hospitality software business Guestline has announced the appointment of Robert Vogt as director of business development Benelux.

Vogt is the latest addition to the company’s senior international team following their expansion and appointment of new country managers in Thailand and Ireland. Guestline’s multi award-winning cloud-based software enables hospitality business owners and managers to manage bookings and operations. Innovative technology developments include integration with leading third party applications, tokenisation for PCI compliance, and additional functionality to improve customer service and capture more revenue.

For more information: Guestline. com

Niall Tracey is the latest addition to Fáilte Ireland’s senior management team. The tourism body’s new Director of Marketing is a Commerce graduate from UCD who worked with Jefferson Smurfit, before moving to Chicago and joining the DDB Needham advertising agency. After returning to Ireland he worked with Bell Advertising, then Diageo, where he was Head of Lagers.

More recently, he has worked as a consultant for a number of leading domestic and international companies across a wide range of sectors.

New king at the Castle

Brazil comes to Monaghan Castle Leslie Estate has announced the appointment of Philip Brazil as Executive Head Chef.

He will oversee all of the Estate’s culinary operations including the 2 AA Rosette award winning Snaffles Restaurant and Conor’s Bar and private dining and banqueting on the estate.

Philip has over 25 years experience in the industry and held the position of Executive Head Chef in a number of 5 star Hotels, including Sheen Falls, Aghadoe Heights, and Fota Island Resort.

Teaching tourism at GMIT Diarmuid Ó Conghaile has been appointed Head of the Galway International Hotel School (GMIT) Department of Heritage & Tourism, Humanities, Applied Languages & Communications. Diarmuid succeeds Gerry O’Neill, who retired in 2017.

Brendan Comerford is new GM at Castlemartyr Resort. From Cork City, Brendan trained with Fitzpatrick’s Hotels in 1997. He previously worked as GM Manager at Fota Island Resort, Cork, Charleville Park Hotel and Oriel House Hotel. Married with three young children, Brendan is a keen runner and cyclist and has competed in a number of events in recent years including the Cork City Marathon and the Ring of Kerry Cycle. Castlemartyr Resort unites a 17th century classic manor house, a contemporary wing, with an award-winning spa and golf course, set on the dramatic ruins of an 800-year-old castle.

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‘What Are You Trying To Say?’

By Conor Kenny

It’s very tempting to write something that sounds great but what if the person reading it doesn’t understand?

You might just run a great and beautiful hotel, a fantastic restaurant or an attractive attraction but if those simple messages are lost in language then you are tying your legs together before you even start the race.

George Bernard Shaw said – “The single biggest problem in communication is the illusion that it has taken place” Not only is it a problem, it is also dangerous.

You might like the ‘sound’ of what you write but I mightn’t ‘understand’.

The goal, the only goal, of any communication is to ensure that the reader understands what you are trying to say. If they don’t, then doubt creeps in. When there is doubt you open the door to your competitors and you will forever wonder why your messages failed to connect and attract.

The Purpose of Marketing

We can plough wearily through academic definitions of the purpose of marketing and, in no time, confusion will exhaust you.

The word ‘marketing’ originated with ‘the market’.

Markets, by their nature, are competitive places but also theatres of opportunity. To succeed at the market, you had to be attractive, at your best and clear about what you offered. If it was a cow, the cow needed to look good. If it was fruit, the same applies.

“My cow is for sale” “Fresh fruit” They needed little more.

Often, it’s when we write we fail to describe what we are trying to sell.

Therefore, the purpose of marketing is simple, very simple, it is “to create the desire to buy” Take this deep into your thinking and you will quickly realise that this alone can drive a marketing plan and even a brand strategy.

“If we do this, will it create the desire to buy?”

If you say ‘Yes’ then do it. The opposite applies too.

What’s Your Message?

Naturally, hotels and restaurants want to sound as attractive as possible but remember the old adage “Too far east is west”. Sounding good is not the goal, being clear about your message is.

Let me give you a simple and deliberately nonhospitality answer to show you what I mean; I was helping a friend with this very subject. He is a mechanic and a very good one. Business was not good.

His garage is on a very busy road with easy access, but he couldn’t understand why he had such poor passing trade. Neither could I. At lunchtime, we walked across the road for coffee.

Walking back, I saw his huge sign overhanging the daily rush hour queues. It said “Specialists in automotive diesel and petrol engines using the latest diagnostic technology” It was a mouthful and though I might have thought I understood, I didn’t really.

Later, we changed it. The new sign said; “We fix and repair faulty cars” Overnight, his business improved.

It sounds simple, it’s not. However, getting this kind of clarity around your message really matters.

Now try asking yourself what your message is and then try answering it.

When you are done, ask your sales and marketing colleagues the same question.

The answers might just tell you something.

Why We Read Your Message or Website

We don’t waste our time reading not to learn something.

We read with the desire or need to buy and that comes from wanting to satisfy something.

If my heating is broken, I read the plumbers website with the desire that he is the right person to fix my problem. But, once I land on his page, it could be that I’m unsure, it is unclear or, how he represents his brand and work doesn’t fill me with confidence.

We are scanning, judging, assessing and deciding. Based on what? Based on what you wrote.

Does it matter? Imagine going to a fine hotel or restaurant for the first time but the menu is full of errors? Imagine reading descriptions you don’t understand?

Imagine the reality didn’t match the message?

How you write, what you say, how you say it matters. It matters because it is the only evidence I will initially use not to come to you but to make an enquiry.

If the headline is wrong, I’m not going to waste time reading the story.

The Nonsense of Words

Sitting in a warm office it is easy to conjure up moody evocative words but beware.

A few years I came across a big poster. The caption said “For a fresh perspective on life and a new outlook on living” You can just imagine the author sitting there chuffed with their own work. Looks good, sounds good, show stopping, works well … really? Says who?

Often, at our workshops, I quote this line and ask people to write down what they were selling. Here are just some of the answers I’ve enjoyed; - health food, spectacles, health cover, drugs, retirement funds, holidays, time share, vegetables, slimming tablets, leisure centres, night courses, political party membership, the list goes on.

No, they were selling apartments.

If the sign had said “Really nice apartments” then 100% of the audience would have understood. That means 100% would all have had the same choice.

When I count up the number of people who answer this correctly at our workshops, the correct percentage is usually around 20%.

That means that 80% have already gone because it sounded good but they didn’t ‘understand’.

Hunting in a pool of 20% is never going to be very rewarding.

Quality Not Quantity

Many marketers believe that more is better. It’s not. Millennials especially, your audience today, are impatient and expect things to be instant. That includes your answer to “What are you trying to say?”

Good writers write then they edit and take out any superfluous word. When they are done, they repeat the process.

Remember, the newspaper street sellers only ever call out the headline, not the story.

Think about it, the headline is designed to create interest (your desire to buy) and if the headline is unclear, there’s no risk to me walking on by.

“What’s your message?” Good question and one worth revisiting again and again.

Conor Kenny is the principal of Conor Kenny & Associates, Ireland’s leading independent training, learning and professional development company for the hospitality and service sector. He is the author of 3 books; ‘It’s Who I Am’ ‘Dancing at the Fountain’ ‘Sales Tales’ You can read more at www.conorkenny.com H&RT FEBRUARY/MARCH 2018

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Bookassist

Staying In Step With Fast-Evolving Standards

By Des O’Mahony

Websites, and particularly mobile websites, are subject to ever-evolving standards. The relentless progression in mobile technology and its adoption are an ongoing challenge for webmasters and service providers.

Keeping up with the standards has, however, never been as important as it is today. Like it or not, having a successful online presence means constant attention not just to what data you serve, but to how you serve it.

And that means constant investment in change.

Google Is Shaping The Internet

Google continues to shape the internet by effectively “requiring” that websites and mobile sites must behave in certain ways and follow certain standards. While Google is not of course in control of the internet, failure to comply with Google’s standards often results in penalties in the form of less effective search results presence (or more costly advertising due to poorer quality scores) which no one is really willing to risk.

The standards being set are reflected not only in Google search results, but also in Google’s increasingly ubiquitous Chrome browser. When a company is setting standards not only on internet search but on the window to the internet, you had better follow.

Two recent examples are Google’s push towards secureonly websites and the growing emphasis on mobile speed.

With secure-only websites, Google has mandated that by mid-summer, the Chrome browser will issue warnings1 to users if they are accessing sites that are not using the SSL protocol with embedded security certificates. An admirable standard to set in itself, especially in the age of GDPR and concern about personal data, but the onus is now on every non-secure website owner to update their website to SSL or suffer potential reputation and traffic problems. This involves both effort and cost for webmasters, and in some cases where sites do not transmit data or where transactions do not occur, the move is not really necessary.

Nevertheless, the giant has spoken and the move to SSL must now happen.

In the mobile arena, Google has adopted a name and shame approach to coerce change towards the faster, lighter mobile content. Having fast mobile sites is of course useful for everyone, but again there may be 1 2

https://security.googleblog.com/2018/02/a-secure-web-is-here-to-stay.html https://www.thinkwithgoogle.com/feature/mobile

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considerable cost to a company to keep chasing the everchanging optimisation standards. Apart from providing tools that allow you to measure your mobile website’s speed, Google is now actively encouraging people to compare their websites with the competition. At the Mobile World Conference in Barcelona in February, Google introduced the Mobile Speed Scorecard2, describing it as “an easy-to-use tool that allows you to compare your mobile speed with other companies”. Of course this really means it allows others to check you out and you’d better get moving on ensuring you are optimised.

Never Out Of Date

Google’s requirements are just part of the ever-changing landscape. For true peace of mind, what hotels need is a management system for their online and mobile presence that adapts and develops with changing standards and is never out of date.

At the ITB Travel Technology fair in Berlin in early March, Bookassist announced its next generation content management system (CMS) for hotel websites. The Bookassist Smart CMS allows hotels to design and build engaging and striking websites, fully adaptive from desktop to mobile, with rich content such as video, virtual reality tours and of course built-in booking.

The Smart CMS has now been completely redesigned to focus on three areas – site setup, simple day to day management, and online sales optimisation. Best practice is assured by leading the client through the system with comprehensive video help and on-screen prompts to ensure that hotels highlight their unique selling points, offer best price guarantees, use strong calls to action and make use of the built-in engagement tools such as dynamic content banners, welcome pop-ups, abandonment pop-ups and promo codes.

The key point is that hoteliers should only ever have to concentrate on their content while the core Smart CMS system is continually updated to gain new features and to stay abreast of changing standards. Delivering this “never out of date” concept is a cornerstone of Bookassist’s Smart CMS service to reduce the burden on hoteliers.

Introducing Next Generation Mobile Booking

A second key announcement by Bookassist at the ITB Travel Technology fair in Berlin in early March was the

Bookassist

Bookassist’s V10 Booking Platform for Mobile is a full-featured booking experience, optimised for touch and built with the latest and fastest user experience (UX) technologies.

company’s completely new V10 Booking Platform, which is being released first on mobile.

The V10 Booking Platform has been completely rewritten from the ground up to take account of hotelier and customer feedback and to adopt the latest standards in user interface technology. By focusing on a mobile-first strategy for the development and release of the system, Bookassist achieved two key aims.

Firstly, Bookassist packs all possible features into the mobile system so that hoteliers can offer the full booking service and experience to their mobile customers. Room configuration with dynamic pricing, ability to add extra beds to rooms, options to choose different meal plans, room-level add-ons, allowing for promo codes and vouchers, Intelligent Pricing3 which mixes rates and discounts on each day of the stay to give customers the best possible overall stay price, all of these feature on the V10 Booking Platform for Mobile.

Secondly, while others strip out features and complexity to make mobile booking light and fast, Bookassist has built all key features with the latest UX technologies to ensure they are mobile ready and fast from day one. Mobile is no longer the poor cousin to desktop.

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Deploying a truly engaging, touch-optimised mobile experience is critical for hotels, especially since the evidence is clear that desktop traffic to hotel websites is now in a minority4 in Ireland and the UK. While transactions on mobile are not at the same level as on desktop, the quality of mobile booking systems is surely partly to blame for that lack of engagement. Failing to provide a complete but simple to use booking experience to your customers represents wasted opportunity for hotels who want to boost direct booking potential.

Bookassist’s V10 Booking Platform for Mobile is also built into right the Smart CMS web design product, bringing best of breed web design and mobile experience, as well as future-proofing, to hoteliers. The V10 Booking Platform for Mobile is rolling out to all Bookassist clients in the coming months and makes its way to tablet and desktop later in 2018 to become the company’s new platform standard.

Dr Des O’Mahony is CEO & Founder at Bookassist (www.bookassist.com), the multi-award-winning technology and digital strategy partner for hotels worldwide.

Bookassist is The Direct Booking Expert™ and is a Google Premium Partner.

https://bookassist.org/news/article/intelligent-pricing-with-booking-engine/en/ https://bookassist.org/blog/post/its-official-desktop-a-minority-in-ireland-uk/en/

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Great National Hotels

Securing your share of the Online Pie

By Rachel Howes & Brian Reeves In this article, we have look at emerging online trends in 2018 which hotels need to watch for, from the perspective of two widely regarded industry experts: Rachel Howes, Director of Distribution for Great National Hotels and Resorts, and Brian Reeves, Great National’s Director of Digital.

Emerging Distribution Trends for 2018 Formerly Managing Director of Booking.com Limited – encompassing the UK, Ireland, France and Northern Europe markets – and now an investor/owner in Great National, Rachel looks firstly at the OTA landscape drawing from her considerable wealth of knowledge and experience in this sector of the hotel industry.

The biggest challenge in today’s world of hotel distribution is: who owns the customer? As OTAs scramble to retain as much data as possible to retain ‘their’ clients, hotels are fighting back to regain customer loyalty and trying to directly service ‘their’ client.

It is impossible to discount that 70% of global distribution still comes from OTAs, who play their part in bringing customers from far reaching corners of the globe. However, distribution needs to come back into control of the hotel and hotels need to be able to choose when they are willing to accept outside help and regain control when they are not.

It is imperative that hotels continue to take action to improve online hotel distribution and to understand that we can never have enough channels to offer our hotels and connect with far reaching markets. It is also vital that we start to understand we should cut off those channels that do not bring us enough guests.

strongly resemble OTAs but are avoided by most hoteliers. Looking ahead, these websites can actually help hotels due to the fact they drive high traffic volumes and ever-growing numbers of travellers.

They offer real-time booking information, allow visitors to compare room rates quickly and allow us, the hoteliers, to publish lower prices compared to the OTAs. This is a chance to publish competitive rates directly to the growing number of bookers who use meta-search sites such as Trivago, Momondo, Kayak and Travel Supermarket. Indeed Google itself is getting better and smarter in displaying rates that lead to direct hotel bookings and at a much cheaper customer acquisition cost. Triptease is also a relatively new platform that also assists hotels in regaining that direct relationship with their bookers and assists in reconnecting hotels directly with their guests.

Intelligent decisions are made by working with partners that allow us to have tighter control of exactly who can sell our rooms and more importantly, when. Hoteliers need to behave more like entrepreneurs and explore all opportunities that are available in ensuring clients book direct.

Finally, I believe that a big emerging trend that will impact revenues and assist in cutting out the middleman is Block Chain technology.

Whist still in its infancy, block chain is gaining ground by offering technology that will allow everything to be connected to everything: hotels will be able to utilise this technology, learn every single detail about their guest and offer them the service they want accordingly. This technology could eventually remove the need for the GDS whose archaic ways of working frankly continue to slow down our industry. 2018 should be the year hoteliers understand that technology and the right tools are vital to keep up with the seismic changes that continue to evolve throughout our world.

One example I believe that offers a greater chance for direct bookings going forward are the Meta-Search websites who

“

..distribution needs to come back into control of the hotel..

”

Rachel Howes 14

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Great National Hotels

“

..2018 is going to be big on storytelling..

Brian Reeves

”

Emerging Digital Trends for 2018 Turning to driving direct business through digital marketing, Great National’s newly appointed Director of Digital, Brian Reeves, a serial technology entrepreneur who is the founder of GOPPAR Digital, one of the UK’s leading digital marketing agencies and Shunpike Labs, a specialist AI technology company focused on travel; as well as a co- founder of Avvio, discusses what to look out for in 2018.

you can capture customer attention with short, visually rich (photo/video) stories about your hotel, your location, events, food, drink, etc.

Influencer Marketing percolated into the mainstream in 2017 and will continue its momentum in 2018 as hotels recognise the power of engaging influencers to spread the good word. Airbnb have shown us the way, firstly with Mariah Carey and later with Lady Gaga’s super bowl post. Marriott’s campaign with four influencers on Snapchat’s spectacles reached 10’s of millions and is another great example of influencer marketing done well. Start by looking for niche influencers that you could reach out to locally and build your influencer strategy from there.

The great luxury of writing about ‘emerging trends’ is that it allows you to momentarily ignore the annoyingly difficult, sometimes age-old challenges facing us in the digital marketing of hotels. They remain: •

•

•

Improving website conversion rate so that we can compete more effectively with OTAs Collaborating with revenue management in recognition that price competiveness is the number one determinant of our website conversion rate, yet final responsibility for pricing (one of ‘our’ 4 P’s) lies with our revenue colleagues.

Finding the best multi-channel model to attribute revenue across the various customer touchpoints.

Whilst 2018 will see progress on the above, let’s look at which emerging trends we should also pay attention to.

One of the most talked about areas over the past few years has been Content Marketing. We have come to understand content’s pivotal role in SEO and we have gained an understanding of the power of social in amplifying our content’s reach. The biggest challenge however with effective content marketing is the ‘background noise’ of the web and social.

Customer attention span seems to be reducing in direct negative correlation to the volume of content we’d like to serve them with. Our saviour here is to be found in good oldfashioned ‘storytelling’ with a good new-fashioned twist. It is no surprise that, starting with Snapchat, then Facebook, every social platform has now added some form of storytelling.

Instagram launched stories, YouTube launched Reels and WhatsApp have released picture and video status as a way of telling stories.

So 2018 is going to be big on storytelling and it should feature prominently in your marketing plans too. Think about how

Alas 2018 will also bring some new challenges for our use of customer data. May 25th will see the introduction of the General Data Protection Regulation (GDPR) and it may push precious customer data a little further out of reach. In order to collect customer data, you will now need explicit permission, you will need to be clear on how you are collecting it and clear on exactly what you intend to use it for. Fines and penalties will be hefty so if you’re not already on top of it read more here, www. gdprandyou.ie or www.ico.org.uk Finally, we will watch with interest the advances in Chatbot, AI and programmatic marketing technology with a view to identifying some new tools for the challenges ahead.

For more details, please visit www.gnassetmanagement.com

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fáilte interview

Fáilte Ireland’s New Service Excellence Programme

Pictured at the launch of Fáilte Ireland’s New Service Excellence Programme are from left: Joyce Cullen, HR Generalist at the Louis Fitzgerald Group; Sophie Finglas, HR Manager at the Skylon Hotel and Edward Meade, Development Executive, Hospitality Operations at Fáilte Ireland.

Fáilte Ireland have just announced a new initiative which, they say, will vastly improve how we run our tourism industry, improving the national tourism offer and getting more of the stakeholders in the industry on the ground involved in understanding and focusing on their customers.

It’s a programme that the national tourism body says will use best international practice to ensure a circular flow of information feeding from customers directly into the service providers on the ground, who in turn feed back the information gained into the national tourism product, thereby constantly improving the offer by giving customers what they want.

The new industry training programme for improved customer care is the Accredited Service Excellence Programme. More satisfied customers, says Fáilte Ireland, can boost business growth and drive repeat business, as well as increasing positive recommendations and visitor spend.

At the recent launch of the Programme, Fáilte Ireland’s Director of Commercial Development Paul Keeley said that “One key opportunity which is available to the Irish tourism industry is to be renowned for ‘best in class’ customer service and great visitor experiences. Through the implementation of our new Service Excellence Programme we intend to place the customer at the centre of everything a tourism-related business will

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do. Providing excellence in customer care can have major benefits for both the visitor, staff and the business including business growth, driving repeat business, increasing positive recommendations and visitor spend.”

The reward system involved means that an award can be given in three ways: to an individual (who completes a full-day course or an online workshop); to a business (whereby 75% of front-facing staff have completed the programme); to a destination (possible where an agreed level of key businesses in a particular area have already completed the award).

“In essence, I suppose it starts with Brexit,” says Martina Kerr Bromley, Head of Enterprise and Hospitality Management about the genesis of the Fáilte Ireland’s initiative, “because we are constantly looking at all of those challenges around the Brexit problem and how we can assist and what we can do to give support in these challenging times. The thing that kept on coming back to us (in talking to various players in the industry) was that Ireland is known for its hospitality and for its warm welcome but the idea that that notion is delivered at every single point in the visitor’s experience is not necessarily the case. Some people do it very well and others, not so well for one reason or another.”

She added that Ireland will never be known as a cheap destination and as such we have to compete to win, there is a creeping expensive slant being put on some product and destinations, particularly in Dublin where demand has increased substantially and shortage of supply is an issue. There was also evidence of people in the tourism industry getting busier but without

fáilte interview necessarily making more money. The initiative was, therefore, seemingly borne of a kind of cost analysis to create more efficiency in the Irish tourism industry, as well as making it cope better with the larger economic factors influencing it.

Fáilte Ireland developed it as a pilot programme last year to test the waters, see how it would be received and how effective it would be. It was tried and tested in approximately 250 businesses, according to Ms Kerr Bromley.

“We ran it out in hotels mostly and in certain attractions too.

We quickly learned that it wasn’t something kind of fluffy and woolly in terms of business. It actually made a difference: standard operating procedures were put in place in hotels and businesses, so whether it was one employee one day dealing with customers at the desk or in the bar or the restaurant, it didn’t matter because there was a procedure to follow.”

The systems were making a tangible difference that was felt quickly and the feedback was strong; so much so, that representatives of ancillary services such as car hire companies and transport companies were contacting Fáilte Ireland to see if they could get on this new programme.

According to Dr Dean Panter – Fáilte Ireland’s National Development Manager – the new Accredited Service Excellence Programme is nothing short of revolutionary: “We see this as being absolutely key for the future of Irish tourism,” says Dr Panter. “We pulled this together to ensure that international visitors receive the best possible customer care. It’s one of the ways that Ireland strengthens its competitiveness as it fights for more overseas tourists as well as getting a share of the domestic market.

“Ireland is actually renowned for good customer service and great engagement with people and it’s one of those things that we need to capitalise on.”

It’s all about playing to one’s strengths and this new initiative is cleverly aiming to build upon the good points of Ireland’s tourism industry; what makes it stand out from others.

In many cases, says Dr Panter, what we have to offer is being offered by our competitor countries at less cost. It is, therefore, a crucial part of advancing our tourism industry that we constantly monitor and improve upon the things that we are getting right and which set us apart from our competitors.

“We turn the product into an experience. Every time there’s an interaction with the public, we turn that into a positive engagement. We encourage people to take an overview; to take a radar sweep of the guests all the time that they’re around them; to look and see what those needs might be and to try and exceed them.

“We’ve been providing service excellence training over the last year in various guises and it’s a clear message from the industry that they would like recognition for all the training that they’re going through as well, so this is why we have accredited this programme.”

Fáilte Ireland Enterprise & Hospitality Manager, Dr. Dean Panther

Pictured at the launch of Fáile Ireland’s new Accredited Service Excellence Programme were: Joe Dolan, Bush Hotel, Joyce Cullen, Louis Fitzgerald Group, Paul Keeley and Martina Kerr Bromley, Fáilte Ireland, Sophie Finglas, Skylon Hotel and Tim Fenn, Irish Hotels Federation.

In looking at how to go about fine-tuning this model of “a journey of continuous excellence”, similar set-ups were looked at in other countries to see how well they did it. The world’s most successful tourism industry for many years (France) wasn’t a reference point but they did have a look at some strong ideas in the UK, Canada, USA, Australia and New Zealand as a benchmark for their process.

But, as Edward Meade, Development Executive, Hospitality Operations at Fáilte Ireland, says, they found from the sample of other English-speaking countries that they used as reference points, they were already doing a lot that was right and it was a case of putting it all into a coherent structure that worked. “It’s about going the extra mile to deliver something that surprises or delights the customer. It doesn’t have to cost the business any money – it can be low cost or no cost to the business but it’s a high impact to the customer in terms of the emotion and the positive feeling and the memory that they take from that experience.”

One company that has experienced how the Service Excellence Programme works in practice is the Louis Fitzgerald Group of hotels, pubs and restaurants – a company whose portfolio includes the Stag’s Head. The group’s HR Generalist Joyce Cullen says that the programme hit the mark for her company in terms of fine-tuning their customer service skills, as well as giving a stronger sense of ownership to all employees involved.

“It really enhanced the skills that were there,” she says. “The reason we got involved was to try and enhance the skills we had in terms of customer service; to try and offer better customer service.

“After the training sessions, everybody was really geared up and asking when the next one was happening… when were they getting their certificates. We’re hoping to get 75% of our staff trained under the programme and they’ll get their pins. We’ll move onto the online training then and it’s something we’ll keep doing continually.”

The programme is free of charge to those who want to get involved in the revolution and the next step will see it evolve into an online form. This, Fáilte Ireland says, will be rolled out at the end of March. For more information on the Programme you can go to their website: http://www.failteireland.ie/Supports/Get-Brexit-Ready As a system of constant assessment, interaction and improvement, it seems to do everything that it says on the tin. Can we, therefore, look forward to a tourism industry that will be constantly taking steps towards insulating itself from Brexit and any other exterior challenges? That is certainly the hope and the aim of this initiative.

The long game is in the sights of the national tourism authority. Over time, this could prove to be an even more significant development than the creation of the Wild Atlantic Way.

To sign up for this exciting National Initiative contact: 1800 242 473 or 01 8874101 Info@failteireland.ie H&RT FEBRUARY/MARCH 2018

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tourism ireland

New ‘Wonders of the Wild Atlantic Way’ promotion targets 10 million Britons Tourism Minister Brendan Griffin joined Tourism Ireland and Fáilte Ireland to launch a new initiative to boost tourist numbers from Britain to the Wild Atlantic Way during the off-season months.

The ‘Wonders of the Wild Atlantic Way’ campaign is being rolled out by Tourism Ireland in Britain in two phases: phase one is in February and March and phase two in September and October. It is highlighting ease of direct access from six British gateway cities to Cork, Kerry, Shannon, Knock, Donegal and City of Derry airports – and the key message is quick and easy access from Britain to the Wild Atlantic Way in under two hours.

The campaign will reach at least 10 million potential British holidaymakers – through eye-catching outdoor ads in key roadside and city centre locations, as well as in train and bus stations; a promotion on Classic FM with popular British journalist and presenter Bill Turnbull; co-operative advertising with key airline partners; a joint promotion with TripAdvisor; activity with British coach and group tour operators; a busy publicity programme targeting key British travel and lifestyle journalists and bloggers; as well as email marketing and social media promotions.

New strategies to grow tourist numbers from the United States and Germany The United States offers considerable potential for Irish tourism, according to a new Tourism Ireland strategy launched recently by Tourism Minister Brendan Griffin. The strategy aims to build on recent success and to anticipate the various opportunities and challenges in the years ahead. It sets out ambitious targets which will see the island of Ireland welcome 2 million American visitors per year by 2021, representing growth of +23%; and will see revenue generated by American holidaymakers increase by +33%, to €1.37 billion per year.

A separate strategy for Germany was also announced recently

by Minister Griffin, setting out targets which will see the island of Ireland welcome 800,000 German visitors per year by 2021, representing growth of +20%; and will see revenue generated by holiday visitors increase by +27%, to €375 million per year.

A welcome Viking invasion!

Ireland was showcased to 50 top tour operators from Norway, Sweden, Denmark and Finland – at Tourism Ireland’s 2018 Nordic trade workshop in Copenhagen. Seventeen Irish tourism companies took part, 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.

HE Clíona Manahan, Irish Ambassador to Denmark (ninth left), is pictured with the participating Irish tourism companies and Tourism Ireland representatives.

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Eoghan O’Mara Walsh, Irish Tourism Industry Confederation (ITIC); Rosemary Lightbody, Tourism NI; Paul Keeley, Fáilte Ireland; Alison Metcalfe, Tourism Ireland; Tourism Minister Brendan Griffin; Ruth Andrews, Irish Tour Operators Association; and Niall Gibbons, Tourism Ireland, at the launch of a new tourism strategy for the US market.

tourism ireland

Tourism Ireland announces Global Greening line-up for St Patrick’s Day 2018

Tourism Minister Brendan Griffin and Niall Gibbons, CEO of Tourism Ireland, at the launch of Tourism Ireland’s Global Greening initiative 2018.

San Mamés stadium in Bilbao will join Tourism Ireland’s Global Greening for the first time.

The fountains in London’s Trafalgar Square, Chimo the Polar Bear statue in Ontario and the San Mamés stadium in Bilbao – the home of Athletic Club Bilbao – will join Tourism Ireland’s Global Greening initiative for the first time in 2018. And, making a welcome return this year, for the first time since 2014, is the Sydney Opera House. 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 ninth year – continues the organisation’s first-half promotional drive to build on the success of 2017 and grow overseas tourism to Ireland again in 2018.

Other new sites and buildings for 2018 include: the Wawa Goose monument in Ontario, the National Football Museum in Manchester, Pen Monument in Hanoi, the Sammy Ofer Stadium in Haifa, as well as Lapland Hotels SnowVillage. The new sites will join some ‘old favourites’ which have gone green in previous years – including the London Eye, the Colosseum, the Leaning Tower of Pisa, Burj al Arab in Dubai, the Sky Tower in Auckland and Niagara Falls.

Sales blitz to boost Canadian visitor numbers Tourism Ireland, together with a delegation of 13 Irish and Canadian tourism companies, undertook a four-city sales blitz in Canada – meeting with travel agents, luxury tour operators and group tour planners in the cities of Vancouver, Kelowna, Victoria and Toronto. The sales blitz involved a workshop in each city, where the participating tourism companies had the opportunity to network with, and sell to, hundreds of influential Canadian travel professionals – telling them all about the many opportunities Ireland offers for group and luxury travel and highlighting experiences like the Wild Atlantic Way, Ireland’s Ancient East, Dublin and Belfast.

Kate Smith and Dana Welch, both Tourism Ireland; Michael Mullin, CIE Tours International; Brian Nevin, Shannon Heritage; John Callely, Portmarnock Hotel & Golf Links; Alison Deegan, Manor House Hotels & Irish Country Hotels; Michelle Maguire, Ireland’s Blue Book; Katie Daly, Specialized Travel Services; Siobhan Byrne Learat, Adams & Butler; Jonathan Sargeant, Royal Irish Tours; Dervla O’Neill, EPIC The Irish Emigration Museum; John Higgins, National Trust Giant’s Causeway; Alison Metcalfe, Tourism Ireland; Peter Ouzounov, Globus; and Francis Brennan, Park Hotel Kenmare, on day two of the sales blitz in Kelowna.

Tourism Ireland board meets in Cork The Montenotte Hotel in Cork was the venue for the February board meeting of Tourism Ireland. The board members took the opportunity to meet with local tourism operators prior to the meeting, to discuss the upcoming 2018 tourism season and the extensive programme of promotions which Tourism Ireland is undertaking to highlight Cork city and county, the Wild Atlantic Way, Ireland’s Ancient East and the island of Ireland around the world this year.

Pictured are Siobhan McManamy, Tourism Ireland; Brian Bowler, The Montenotte Hotel; Joan O’Shaughnessy, Chairman of Tourism Ireland; and Ger O’Mahoney, Visit Cork.

Ireland says ‘Hola’!

Tourism Ireland in Spain unveiled its key themes for 2018, at an event in Madrid attended by around 50 top travel and lifestyle journalists – including representatives of Condé Nast Traveller, Elle and El País (national daily newspaper) – as well as social influencers and leading Spanish travel professionals.

Pictured are Barbara Wood and Finola O’Mahony, both Tourism Ireland; HE Síle Maguire, Irish Ambassador to Spain; José Antonio Muñoz, Coloralia.com (travel website); and Alicia González Oliver, Expreso.info (online travel journal).

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Trinity Hospitality

Mary Daly Interview ‘It’s like speed dating!’ That’s how Mary Daly, Group Sales Manager with Trinity Hospitality’s Groups Dept describes her constant globetrotting workshops and sales calls to bring more and more coach groups to Ireland and the hotels she represents. From January to April and September to October each year she travels to the UK, the US and Europe and of course around Ireland itself convincing tour operators to bring their business to the hotels and Ireland, a business that is now worth in excess of €9m.

In terms of bed nights, bringing coach tours to independent hotels for at least 8 months of the year makes a huge difference to their operation. It means they can have customers not only during the peak months but also outside the main tourist season. We can extend the season so the big advantage to them is a full hotel. The main bulk of the coaches arrive from March to October and Mary is constantly working to extend the season at both ends.

For over twenty years now Mary has specialised in working with groups incoming to Ireland and assisting clients with their hotel requirements. She looks after hotels that range from big properties in key cities & towns to golf resorts and the smaller properties that aren’t on the touring map and which wouldn’t have a dedicated person to go chase the business.

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Coach tours are a unique and specialised business. So how does Mary do it? She stresses the importance of her relationship with the operators, a relationship of trust and loyalty built up over more than two decades. A graduate of the College of Marketing and Design, Mary says her passion was always for sales. Now she has put that passion to work for the more than forty hotels across Ireland, the majority of which are independently owned and operated.

Mary says the hands-on approach is vital. Her clients have become her friends. Her contacts are amazing and go right across the globe from Europe to Russia to China and Japan to Australia and the UK. Most of these visitors arrive by air and then travel around Ireland by coach, some travel across Europe or the UK en route to their Irish leg of the holiday. She is already working on 2019 and 2020 season and says she needs more hotels to accommodate the hotel requirements for the constant requests received from her clients. The reaction from Ireland’s independent hotels varies, she says, some of them are happy to come on board immediately, others debate it for a bit before deciding. ‘We’re an asset to them’, she says, we push the individual hotels and generate the business for them. I’m out doing the rounds of the international workshops and trade shows and we have a team of 3 reservations agents in our office constantly sending enquiries to hotels.

In 2017, Mary places over €9m worth of groups and tours business into the hotels she represents and believes that can be increased

Trinity Hospitality

substantially. ‘We generate three times that amount in enquiries but we need more hotels to accommodate all the requests we receive. We have the business but we need more locations and we’d love to add some new independent hotels to our list.

But is Ireland considered good value for tourists?

‘The constant feedback is that prices are high, particularly in Dublin. So in addition to booking Dublin for some of their stay, I encourage them to look outside Dublin, within 30 km of Dublin, within an hour’s drive. I offer that as an alternative and it will be less expensive than city centre.’

Looking to the future and the advent of Brexit, will tourism in Ireland be affected? ‘Yes, Brexit is a concern but luckily the British market is only one of the many markets we work with’, Mary tells me, ‘It’s the unknown really. We’ve already seen the downturn in the UK market, Brexit has had an impact as well as the sterling issue. We will be guided by Tourism Ireland and their focus is to drive the American business and other markets in Europe way up. So, even though the UK is an important market, we can expand into other areas.’

Another worry facing tourism is a possible change in the VAT rate. ‘It is vital that it is maintained at 9% because the rates have increased substantially, so to push it further on top of a rate increase would be damaging to the business.’

And part of Mary’s lifestyle is the fact that she thoroughly enjoys her work.

‘You have to enjoy it! I love it because of the interaction with people. I can go anywhere in the world and I’m never on my own! The hospitality industry is still relationship based and I love that. We all work closely together, I have great colleagues in Trinity Hospitality.’

It’s always a bit scary to ask a travel expert about their own holidays but Mary loves travel and takes a few trips each year. ‘I love the States and I go to a European city a couple of times a year and it’s great being a tourist instead of selling to secure group business for the hotels ! I love holidays in Ireland. I love Kerry. I had a great weekend there a while ago, the weather was great and I felt like “I’m on holiday!”

Trinity Hospitality is owned by PREM Group and provides a range of services for independent hotels from procurement to web design, HR and IT, ‘everything hotels need to develop their business’.

If you are an independent hotel seeking assistance to grow your group business please contact Mary Daly at email: mdaly@trinityhospitality.com & tel. 01. 639 1115

The future of group tourism looks very healthy, it is growing and growing and, according to Mary, it’s a culture in some countries. ‘It’s the way they do their holidays.’

Apart from the price differential, what do Mary’s groups think of Ireland? ‘They love Ireland, my clients are passionate about it. They feel they’re coming home when they come to Ireland. The welcome is still there and Ireland has a charm you couldn’t bottle! It’s the experience; if they get the experience and the welcome then everything falls into place.’ And Mary gives the new hoteliers loads of tips to make sure the guests experience that welcome, including getting onto the coach before the guests disembark to welcome them in person to the hotel.

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IT Tallaght

Facilitating Greater Culinary Expression Through Programme Design

-A Farm-to-Plate Culinary Degree Programme for Contemporary Chefs Recent food service industry reports including the Bord Bia Food service Channel Insights, in-depth reports into the “out of home” food and drink market revealed that health and provenance are key market influencers.

Throughout the food service industry consumer demands have resulted in a ‘greater culinary expression’ trend. This trend is true across all foodservice channels – hotels, full service restaurants, quick service restaurants and workplace caterers are all focused on elevating the culinary role. Alongside this, for chefs, globally the influence of the ‘New Nordic Cuisine’ had changed the culinary landscape from a culinary, gastronomic, nutrition and business perspective.

MSc year 2 group with MSc Patron Neven Maguire, at Macnean’s cookery school

Restaurant ‘Farming’ Food on the Edge chef symposium in 2015 gave us chefs Matt Orlando (Amass Restaurant Copenhagen) and Sasu Laukkonen (Ora Restaurant, Helsinki), both presenting on the food of the future. For Matt “the garden at Amass represents the soul of the restaurant, with more than 80 different varietals of plants, including leafy vegetables, berries, herbs and flowers that appear on the menu daily. But our garden is more than ingredients: It’s the inspiration for dishes to come, Making each day a work in progress.

The food is created in the moment and is ever changing. It is Influenced not only by terroir and the weather, but by carefully examining every ingredient and figuring out which techniques will pay the highest respect to the ingredient as a whole”. Sasu had a strong education message ‘I want to change the way chefs and farmers are educated….chefs should work on farms and farmers should work in kitchens’. With both these chefs along

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with food on the Edge symposium director, JP Mc Mahon, emphasising the role of education in the preparation of the next generation of chefs, the Culinary arts team at IT Tallaght decided to design a new programme for chefs. This new ITT programme was designed and delivered in partnership with Airfield Estate Dundrum.

MSc in Applied Culinary Nutrition-

Part-time Masters programme for practising chefs Applications now open for 2018

Further information: Annette Sweeney Annette.sweeney@it-tallaght.ie or 01 4042826

Lyrath Estate

Although Lyrath Estate Hotel is just a few

minutes drive from the centre of Kilkenny city, the stunning avenue leading to the property, transports you through green fields to a blissful countryside settling. A destination in its own right, Lyrath has been transformed in the last two years with a five million Euro renovation project. But is it a new beginning or a second chance? We spoke to Peter Wilson General Manager and Xavier McAuliffe, Owner, to discuss Lyrath’s transformation.

“We’re both back since August 2016 and at this point we are about three-quarters of the way through the renovation”, explains Peter. “For me there was definitely a sense of unfinished business.

I had done all the project management here and then we had a break of about nine years! So, had I finished my career without having had the chance to come back to Lyrath, it would have felt unfinished for me, it’s great to be back”.

“The whole world changed in the nine years since I left Lyrath and it is a totally different hotel. We have made a number of small tweaks right through to a lot of big renovations, as well as changes to the brand and image. We looked at every aspect of the business and decided what needed to be done in each area. People who were here three years ago just wouldn’t recognise the hotel now”.

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Lyrath Estate

Xavier continues, “the property had been in receivership for four years, with very little investment over that period. Its difficult to refurbish a hotel and keep it open at the same time. That was a challenge. We started with the lobby and the worst of the bedrooms. We still have some touches to do but the heavy work is completed. We had an interior designer who worked with us for about eighteen months.

We did everything in-house. We have our own carpenters, electricians etc and we hired outside contractors to recover chairs. We took our time with the refurbishment to get it right. If we didn’t like something, we changed it. That has allowed the refurbishment to be very personal”.

The 139-bedroom hotel has a bar, a grill, a fine dining restaurant, spa and convention centre. As part of the renovation project new HD TVs were fitted in all bedrooms and a satellite system allows the hotel to provide reliable WIFI in every room and throughout the convention centre.

The elegance of the ground floor lobby is stunning and gives a sense of the luxury of the renovation project the property has undergone. The attention to detail and sense

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of sophisticated warmth continues through every area of the hotel from the warm and welcoming bar and grill to the exquisite fine dining restaurant.

Peter explains, “When planning the renovation at Lyrath Estate we had the advantage of identifying the downfalls of the current layout and interior through 10 years of established trading. The requirements and attitude of the current five-star guest has changed substantially. We were very aware of wanting to create a more comfortable and casual look while ensuring an understated luxury and elegance”.

“Chrishna Duffy of Indaba design in association with Evan McAuliffe oversaw most of the renovation. The designers used a much warmer and bold colour pallet including rich textiles and wallcoverings which don’t just look great but are also great to the touch. Greys, Blues, Greens, Golds, Oranges, Stones, in various tones, are used to great effect ensuring a consistency throughout the hotel but also allowing a distinction in the identities of the bars, restaurants, and facilities in the building”, Peter continues.

Suppliers to the Hospitality, Catering, Hygiene and Janitorial industry

Pleased to be associated with

Peter Wilson and the Lyrath Estate

Serving clients nationwide for over 21 years Phone: 059 - 9130644 Email: info@lamberthygiene.ie www.lamberthygiene.ie

Hotel & Office Interiors International Ltd Supplier of Crossley Axminster carpet

Pleased to be associated with Xavier and his team at the Lyrath Estate.

Mark Finnerty 304 Sutton Park, Sutton, Dublin D13 H9P8 087 2492442 mark@markfinnerty.ie

PROUD SUPPLIER OF LYRATH ESTATE HOTEL Wishing Lyrath Estate Hotel CONTINUED SUCCESS

Kellett Group, Cavan Road, Oldcastle, Co. Meath +353 49 854 1488 E: info@respabeds.ie W: www.respabeds.ie H&RT FEBRUARY/MARCH 2018

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Lyrath Estate

The spectacular Atrium Lobby, which previously felt cold and uninviting, is now a hub of activity with the addition of multiple seating areas and blends seamlessly into the new Atrium Café, now a popular spot for Afternoon Teas.

Most of the bedroom furniture and Yew restaurant chairs were recovered by Abbey Owney in Limerick.

The beds were supplied by Respa and the Yew restaurant and bedroom curtains were supplied and manufactured by Conroy’s Curtains in Limerick.

Hotel and Office interiors supplied all the carpets throughout the renovation.

The fabrics and wallcoverings were supplied by a number of companies including Tektura and Zoffany with bespoke crystal pendant lights in Tuppers Bar and The Conservatory supplied by Rothschild & Bickers in London.

With local business flooding back to Lyrath, Peter and Xavier say the response from people has been extremely positive. Peter explains, “there was a huge amount of goodwill towards us when we came back to the property from everyone; past guests and the local community. When the property was in receivership, it did loose a lot of local business so its great to see that coming back”.

However, as important as a refurbishment is to a hotel, its staff are invaluable. “At the end of the day it’s all about the staff”, says Peter. “We could spend five million on the property but there’s no point if we don’t have quality staff. It was a challenge for us to get the team we have now but we have a fantastic team in place”.

Employing 220 staff between full- time and part-time positions, the hotel is one of the biggest employers in the area. Xavier continues, “we are very lucky with the staff we have now because it was so difficult, there was so much change and some people left but then they came back when they saw the changes we were making and how we treat our staff”.

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Lyrath’s restored vibrancy is evident in the variety of business coming back to the hotel. Xavier explains, “on a Friday and Saturday night the majority of our business is women and couples. The spa brings huge female business to the property. Our afternoon tea offering brings huge local business. We do 20 to 30 most days and at the weekend between 70 and 100”.

Peter continues, “mid-week we have very strong golden- years and conference business. Corporate business is huge for us at the moment. We are getting a lot of the over-flow from the Dublin market. Our convention centre can hold up to 1400 people so as well as conferences it is a concert venue and a wedding venue.

One of our goals is to increase our home holiday business but really we offer something for all segments of the market”.

“Kilkenny has had a lot of investment in terms of the medieval mile, the museum, the Butler Gallery but I think its too early to say if the Ireland’s Ancient East initiative has impacted business for us. We have seen a big improvement in the American and North American markets.”, says Peter.

Xavier continues, “Kilkenny never really got a lot of Americans staying in the area.

It would get bus tours going to the Castle or to Waterford crystal so seeing our American business increase is a big difference for us”.

However, with a refurbishment of this scale, much has been spent on the unseen aspects of the hotel making it a refurbishment from the inside out.

“A huge amount of money has been spent on the property that a guest will never see. The surrounding gardens have all been landscape, a new air conditioning system and hygiene system has been put in, supplied by Lambert Hygiene Systems, new kitchens and equipment have gone in, supplied by Catering Innovation Agency. Really, every light bulb has been changed!”, explains Peter.

So, what makes a hotel? Is it the style and furnishings, is it the people who work there or is it the customers? Maybe it’s all of these things. However, when it comes to Lyrath Estate Hotel, there is a sense that this property has something very special and unique. A phoenix from the flames, not only has its soul been restored, but its heart is beating again. There’s no doubt that the sparkle is back in Lyrath, the gem of the South East.

IFSA Interview

“We are all about supporting and bringing together the foodservice industry, and getting foodservice providers and suppliers working together all over Ireland”, explains John Cunningham, Chairman of IFSA and General Manager of Total Produce.

Suppliers and end users recognise IFSA as the hub which offers valued member benefits and an authoritative voice for the foodservice sector. IFSA activities include a wide range of exclusive networking, information, communication and sales events within the foodservice industry offering unique access to operators and end-users through its’ support of their competitions, networking initiatives and other activities.

Becoming a Member

By becoming a member of IFSA, you join a group of like-minded suppliers and end users who aim to foster stronger relationships between suppliers and end users. Building these relationships allows the industry to better reflect the professionalism and talent offered by the foodservice industry in Ireland.

IFSA continues to build on the success of its flagship event CATEX, while creating new events nationally and regionally, which will act as unique networking and sales opportunities for its members.

The mission statement at IFSA is to “leverage our collective strengths and resources to deliver a suite of benefits for our members, and offer support to end users in the foodservice sector across the island of Ireland”.

Background

In 1965, a small group of catering machinery suppliers came together to form the Catering Equipment Association (CEA), with a simple objective of sharing market information and creating networking opportunities for its members and their customers. For 50 years, the CEA was the representative body for catering machinery suppliers and supporters of various foodservice bodies.

Approaching the landmark fiftieth anniversary of the CEA, a strategic review of its core values and objectives was undertaken, culminating in the formation of the Irish Foodservice Suppliers Alliance (IFSA) in 2012.

IFSA is now a more inclusive foodservice suppliers group attracting not only machinery suppliers, but suppliers and end users from every sector of the foodservice industry, bonded with the common goal of uniting to stimulate and drive the market forward.

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IFSA Interview

Benefits of Membership Include:

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Usage of the IFSA Member logo on your website and company stationery.

Free Member profiles in the Hotel and Restaurant Times.

Subscription to and preferential advertising rates with Hotel and Restaurant Times.

Listing as a Supplier and reduced advertising rates on CHEFNETWORK.IE. Sponsorship opportunities with CHEF NETWORK, providing access to 3,000 chefs across Ireland through events and activities such as CHEF CAMP 2018 Exclusive member rates on all IFSA events such as CATEX and FOOD & BEV LIVE. Inclusion in our online membership directory at IFSA.EU.COM. Free 30 day Ad on the IFSA website.

Bi-Monthly Newsletter updates on all industry news featuring members’ news items and sector wide news to over 5,000 contacts.

Opportunity to publicise new offers, deals and events via IFSA.EU.COM.

Food & Bev Live

Following the most successful CATEX event in 2017, IFSA staged Food & Bev Live 2018 at the Citywest Hotel in February. A unique trade event, Food & Bev Live capitalised on a revitalised foodservice sector and hosted a range of national skill competitions, demonstrations, new technologies and conversation to over 2,600 visitors.

Food & Bev Live was a “two day shop window for ‘the best of’ within the industry, from skills to products, services and innovation”, comments John Cunningham.

CATEX

IFSA is also behind the phenomenally successful CATEX show, which will take place in the RDS Simmonscourt Pavilion on the 26th – 28th February 2019. Running for more than half a century, CATEX is Ireland’s definitive foodservice event, gathering over 250 suppliers, and stakeholders at the RDS every two years, where they meet to inspire, entertain and do business with over 11,500 top hospitality operations and foodservice buyers.

The members and board at IFSA take an active role in ensuring the CATEX event is reflective of the market, and that it delivers a platform for so many user groups to showcase their talents. In effect, it is an event run by the industry for the industry.

Total Produce

In addition to his responsibility as Chairman of the IFSA, John Cunningham is also the General Manager of Total Produce – the leading and largest fresh food supplier in Europe.

Although Total Produce’s origin dates back to the 1850s with the establishment of a wholesale business in the North East of Ireland, its amalgamation with a number of prominent fruit importers and wholesalers led to the acquisition of Fyffes in the UK in 1986.

Utilising the Fyffes name, the company expanded throughout continental Europe and beyond.

However, as John Cunningham explains, further development in 2007 led to the establishment of Total Produce. “People were familiar with Fyffes, and as people did not know us, we needed to raise the profile of the business”, he says.

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IFSA Interview

Participating in events organised by the IFSA greatly benefited Total Produce from 2007 onwards as the Chairman explains how “the company’s profile was really enhanced by attendance at networking events with the likes of Food & Bev Live and CATEX”.

Development of the Chef Network

In 2016, the IFSA launched its largest project to date – Chef Network, an exciting new professional network connecting all of Ireland’s chefs.

Now boasting over 3,300 chef members, Chef Network is “bringing together chefs from all sectors, at all stages of their careers, to communicate, collaborate, share and innovate”, says John Cunningham.

Chef Network is focused on education, training, business development and professional development.

The objective of the Chef Network is to foster greater cooperation and engagement between chefs throughout Ireland, so that they can take the lead in driving the industry forward at this exciting time in Ireland’s culinary journey.

“We are proud of the camaraderie in Ireland’s chef community and will build on this, encouraging chefs to work together, learn from each other and share knowledge, ideas and resources”, explains John Cunningham.

Chef Network is supported by IFSA, and developed in consultation with leading chefs from across all industry sectors in Ireland, North and South, under the leadership of Ruth Hegarty, Head of Community for Chef Network.

Chef Network aims to • •

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attract and retain chefs in the industry; improve standards of training, recognising the industry’s key role in this, and encouraging greater collaboration within the education sector; and promote and maintain culinary skills.

Recently, Chef Network has been recognised by Skillnets as an official training network, and will roll out over thirty training workshops in 2018. ”Some of the recognised high profile and highly skilled chefs can train commis or sous chefs to step up and get new skills. We engage with third level colleges, and we are trying to improve the conveyer belt of talent coming from colleges into the industry. We assist with training and get into Michelin starred restaurants.

Without a facilitator like Chef Network, these things would never happen”, outlines John Cunningham.

Chef Network will launch a brand new initiative in May 2018, with the inaugural Chef Camp taking place at Lough Erne Resort in Co. Fermanagh.

Chefs of all levels will gather for two days to connect, learn and be inspired.

The chef members themselves dictate the shape that Chef Network takes, and what activity they want to see, and this principle will be evident at Chef Camp.

As John Cunningham explains, “This is what the chefs asked for. Junior chefs will mix with high profile and executive chefs, who are the Ronaldos of our industry”.

IFSA looking ahead

John Cunningham explains that as IFSA is predominantly in the east side of Ireland, “the short-term strategy is to increase members in all provinces. We will do what the industry demands, and if the industry wants a show in Cork, Galway or Belfast, we would love nothing more than to run shows around the country”.

In relation to Chef Network, there are already 3,300 members on board since 2016 - and with an estimated 25,000 chefs in Ireland, there is huge development potential for the network to become a very functional part of the foodservice industry.

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fáilte industry news

Fáilte Ireland’s Spring Advertising Campaigns Launched for Ireland’s Ancient East and Wild Atlantic Way

Fáilte Ireland’s 2018 spring advertising campaigns for Ireland’s Ancient East and the Wild Atlantic Way have both been launched recently. Both spring campaigns will include advertising across national and local radio as well as across outdoor and social media channels.

The Irish domestic market is a very important component of the tourism sector, delivering an estimated 4.8m holiday trips in Ireland in 2017 with an estimated €1.13bn generated by domestic holidays. Total nights spent on domestic leisure trips last year was estimated at 14 million. Irish residents accounted just over half (52%) of all hotel nights in Ireland in 2017.

The Wild Atlantic Way campaign centres on the key theme - ‘Embrace the Wild Atlantic Way of Life’ and emphasises the opportunity for people to discover the west coast and truly get away from it all and benefit from a break along the world’s longest defined coastal route.

The campaign for Ireland’s Ancient East builds on the ‘Great Stories Stay With You Forever’ creative previously rolled out by Fáilte Ireland and emphasises the unforgettable holiday experiences and stories to be discovered in Ireland’s Ancient East.

Lots of Love for Fáilte Ireland’s Love Letter to Dublin A striking new Fáilte Ireland video, released for St Valentine’s Day, has already clocked up nearly 230,000 views across all social media channels. The “This City’s Got Love” video captures a multitude of great Dublin moments and is the message from the rousing and arresting soundtrack that accompanies the footage – a track especially commissioned by Fáilte Ireland, from rising Dublinbased electro–pop duo, Le Boom.

The video is the latest part of Fáilte Ireland’s ongoing ‘Visit Dublin’ marketing activity to promote tourism in our capital, a city boasting a variety of surprising experiences nestled between mountains and sea.

Getting GDPR Ready Fáilte Ireland have commenced a series of GDPR workshops targeting owners and managers of visitor attractions and activity based tourism businesses. The purpose of the workshops is to provide clarity around GDPR and practical steps that can be taken to ensure compliance.

Helen McDaid, National Enterprise & Hospitality Development Manager at Fáilte Ireland said that the training was targeted at smaller businesses and offered impartial advice on the issue of GDPR compliance.

“The workshops provided practical information on how GDPR affects marketing activities, data risk, policies and procedures to meet GDPR requirements.

Workshops were held in Dublin and Galway with one planned for Donegal on the 10th April next.”

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fáilte industry news

Major TripAdvisor Social Media Campaign Expected to Increase Interest in Wild Atlantic Way A series of workshops were held recently in Killarney and Limerick to ensure tourism businesses are ready to capitalise on an expected upswing in social media searches. The Tourism Ireland spring campaigns for the British and German markets will feature the Wild Atlantic Way and will run for 4 weeks.

The workshops, facilitated jointly with Tourism Ireland and TripAdvisor, were held to outline the campaign details and highlight ways to engage with the TripAdvisor social media platforms.

Paul Keeley, Director of Commercial Development at Fáilte Ireland said that working towards market diversification is an important strand of Fáilte Ireland’s ‘Get Brexit Ready’ Programme and events such as the workshops are aimed at ensuring that tourism businesses are in a position to capitalise fully on the social media and advertising campaigns that Fáilte Ireland and Tourism Ireland are undertaking.

Fáilte Ireland Announces New Director of Marketing Fáilte Ireland announced the appointment of Niall Tracey to its Senior Management Team and as its new Director of Marketing.

Mr Tracey is a Commerce graduate from UCD and worked with Jefferson Smurfit before moving to Chicago and joining the DDB Needham advertising agency. After returning to Ireland he worked with Bell Advertising and then Diageo where he was Head of Lagers. More recently, he has worked as a consultant for a number of leading domestic and international companies across a wide range of sectors.

Teeing Up Northern Golfers for the Journey South Belfast recently hosted Fáilte Ireland’s annual golf promotion night with over 40 exhibitors from golf courses throughout Ireland showcasing the quality and value of Irish golf to consumers in Northern Ireland. The event was attended by 370 keen golfers, including members of local golf societies and golf clubs, who, as well as finding out what Ireland’s golf scene has to offer, enjoyed detailed briefings, networking opportunities, a golf simulator and some fantastic spot prizes.

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IFSA news

Chef Network Skillnet to Deliver Professional Development Training for Chefs Chef Network will now be recognised as an official training body for Ireland’s chefs. The online chef community, with almost 3000 members, has been awarded Skillnet funding to provide professional development training for the sector. The funding will be used to support training across the areas of Personal & Leadership, Business and Culinary Skills for chefs.

Speaking at the launch of the Chef Network Skillnet Training, Head of Community with Chef Network, Ruth Hegarty said: “This is a really exciting development for Chef Network. Having established a community for Ireland’s chefs, our next step is to focus on expanding the knowledge and skills base of chefs within the industry, the establishment of Chef Network Skillnet allows us the opportunity to achieve that goal.”

Chefs & employers wishing to take part in the Chef Network Skillnet can avail of training for their teams by emailing info@chefnetwork. ie or can view the Training Calendar for 2018 on www.chefnetwork.ie.

Pictured are: Mark Anderson, Gather & Gather, Julianne Forrestal, Sodexo, Mick McHugh, Skillnets, Danni Barry, Clenaghans Restaurant and John Cunningham, IFSA

Food & Bev Live Our Biggest Show to Date Over 2,600 Visitors came to Citywest for Food & Bev Live 2018. The show offered a 360 degree showcase of our industry with over 120 foodservice exhibitors and a wide range of Industry competitions including the SCA National Barista Championships, Irish Cocktail Championships organised by the Bartenders Association of Ireland, Chef Ireland Culinary Competitions and the Contract Caterers’ Culinary Challenge. The show also featured the inaugural Global Hospitality Tech Summit in association with the RAI and the Stonehouse Trade Show. Food&Bev Live 2020 will take place from 4-5 February in the CityWest Exhibition Centre.

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IFSA announces dates for Ireland’s largest Foodservice Event CATEX 2019 IFSA are delighted to announce that CATEX 2019, will take place in the RDS Simmonscourt Pavilion on the 26th – 28th February 2019. Running for more than half a century, CATEX is Ireland’s definitive foods service event, gathering over 250 suppliers, and stakeholders at the RDS every two years to meet, inspire, entertain and do business with over 11,500 top hospitality operations and foodservice buyers.

2017 saw CATEX deliver both in volume and in buying power with over 11,500 visitors attending the show over 3 days, with 99% saying they would return in 2019. 98% of our 250 exhibitors in 2019 agreed that CATEX was worthwhile for meeting new customers in an extremely fragmented market sector.

Supported by a multimedia marketing campaign, we are confident that the 2019 event will again sell out. We would urge all associated with the foodservice industry to consider joining Ireland’s largest foodservice event.

Special IFSA member rates available. To book a stand and learn more about the opportunities available to you contact Margaret Andreucetti on +86 814 0544 or email sales@eventhaus.ie for further information.

IFSA news

MARCO MIX 8 litre

An award-winning innovation in water boilers, the Marco MIX range combines energy efficiency with precise temperature and volume control. The range is designed with a vacuum insulated tank that retains heat and keeps water at a consistent, reliable temperature.

Now available in 8 litres, the MIX undercounter and countertop variants can deliver water at three temperatures and three volumes on demand, whilst the countertop tap variant comes with a built-in filter for additional quality control.

Little Italy Ltd At Excellence we are very proud of the great service we provide to the Irish Catering Industry and also of the portfolio of products we have to offer. We have been involved in the catering and hospitality industry in Ireland for over 40 years, during that time we have built our business offering quality choice and value with all of the brands that we supply.

Enjoying such market-leading brands as Schwartz, Heinz, Philadelphia, Kenco, Maxwell House and our own-brand offering, Newforge, we offer a one-stop shop when supplying products to the foodservice industry. We are continually investing in our operations to ensure we maintain our service levels and we talk directly to our customers, the people that use the product therefore establishing key relationships with chefs up and down the country.

What we can offer are products that offer fantastic taste, quality and value; for a fraction of the cost of assembling from scratch, offering a larger mark up for the customer. Flavour profile is very important to our customers and using one of the many quality Schwartz, or Newforge products ensures you only need to use a little to get a lot of flavour! Our customers understand that our products go a long way in helping to deliver consistency and quality on a plate time after time.

We source our range of products worldwide from our global manufacturing partners, all of whom hold premium BRC and IFSaccredited manufacturing standards, with approved HACCP systems, ensuring the highest quality and standards are accessible to our customers.

We have achieved one of the most highly recognised industry accreditations of quality management, ISO 9001 and more recently BRC for Storage & Distribution. This provides a framework of globally recognised principles of quality management and shows that we are continually striving to improve our customer service on every level.

Allbrite Engineerings team of specialist will work with you to optimise the use of stainless steel in the catering sector. Our catering solutions will optimise the working environment and help you meet regulatory requirements.

Based in Tralee Co. Kerry, our state of the art fabrication facility and specialist team allows us a high degree of flexibility.

We work extensively with bar owners to create stainless steel catering solutions and bar systems for pubs and lounges.

Our solutions are practical and functional as well as being stylish. If you want to refurbish your bar or kitchen give us a call to discuss your options.

Tel: +353 (0)66 7121547 Fax: +353 (0)66 7123799 Email: info@allbriteengineering.com

Established over 30 years ago, Little Italy were the first to import and distribute a selection of fine Italian food and wine throughout Ireland.

Stocking some of Italy’s leading brands and distributing them to restaurants, hotels, café’s, deli’s and gourmet food shops nationwide with our delivery team, that service Dublin every day and country-wide on a weekly basis.

Little Italy are dedicated to ensure that the client is entirely satisfied with their offerings.

They go that extra mile and often host events and masterclasses to share knowledge and culinary tips in collaboration with their suppliers and buyers.

They also supply the public through our Smithfield shop, where you will find shelves brimming with Italian household brands and a deli counter serving fresh cuts of cheeses and cured meats.

Customer parking available.

Trailblazer

BBQ

It is our commitment and passion to continue to deliver a continual process of innovation to provide our customers with the best outdoor catering “system” possible. Allowing them to do things they couldn’t do before, make more money in their business, have more fun and contribute to a better work life balance through 3 key areas:- Productivity, Profitability and Talkability!

If you need a towable or mobile BBQ/Grill or food truck trailer for anything from small, to very large events, or form a high volume to a high-ticket event, then nothing comes close to the amazing TRAILBLAZER range from a compactness, capacity, theatre and staggering return on investment, TRAILBLAZER is simply unrivalled in the marketplace.

We have added numerous new options and moved our product into a true “System” where you can configure your product on a special order basis or invest on modular options to allow you to convert back and forward for different uses.

When you own a Trailblazer, it is not just another piece of catering equipment, it will enhance your business, grow new customers and extend your season. #NowYouCan H&RT FEBRUARY/MARCH 2018

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ITIC

The National Development Plan and the State’s Commitment to Tourism On February 16th the Government published its long awaited 10-year National Development Plan which sets out the state’s commitment to meeting Ireland’s infrastructure and investment needs over the next decade. The National Development Plan (NDP) outlines a significant level of investment of almost €116 billion, €91 billion of which is exchequer funding with the balance to be delivered by commercial semi-state companies.

There was mixed news for tourism within the 10-year National Development Plan. Tourism has been allocated €300 million between 2018-2027 which is an increase on previous capital plans although the majority of the investment is weighted towards the second half of the Plan. However the sum of €300 million, averaging €30 million per annum over the lifetime of the Plan, falls far short of the call by the Irish Tourism Industry Confederation (ITIC) for €600 million over the next decade to be invested by the state strategically and regionally in new attractors of international appeal and scale.

The sum of state investment for new tourism developments to be channeled through Fáilte Ireland - pales in comparison with the money being committed by tourism’s private sector which amounts to close to €2 billion in the next 3 years alone with new hotel constructions, new attraction developments, and sea and air carrier investments.

It is a frustration to all within the tourism that a sector, which is Ireland’s largest indigenous employer with extensive regional spread, gets such a derisory amount of investment budget from the state coffers. €300 million out of the €91 billion earmarked for investment spending to 2027 amounts to just 0.03% of the state’s resources and is wholly inadequate for a sector that employs 230,000 people nationally. And with a significant requirement to develop new experiences outside of the tourism hotspots such as Dublin, Killarney, Kilkenny and Galway the question must be asked: does the Government truly understand tourism, its challenges and opportunities? If we as a country are to think big and create iconic visitor attractors the State needs to invest accordingly.

And we’re not short of compelling new tourism ideas; a coast to coast Greenway from Dublin to Galway and the Wild

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Atlantic Way; a flagship Midlands attraction based around the Shannon corridor or our natural peat boglands; an enhanced and interpreted Siabh Liag cliffs experience in Donegal; an observatory along the Wild Atlantic Way to see the wonders of the Dark Skies along the Western seaboard of Europe; Valentia Island as a UNESCO World Heritage Site to reflect its importance as the first communications hub between Europe and North America in the mid-19th century; a world-class attraction showcasing Ireland’s literary achievements and heritage. These are just some of the many options to add to Ireland’s tourism experiences but the State must be proactive and take the first steps – hotels, restaurants and tour operators will all follow but, like the shining example of the Wild Atlantic Way, the Government must make the initial move with capital investment budgets to help create iconic attractors.

Despite only €300 million in the National Development Plan for tourism investment this still presents Fáilte Ireland a real opportunity to outline how they will spend this money in the coming decade. To have sight of a line of capital investment budgets for a 10 year period would be a very welcome development for any private sector business and Fáilte Ireland, as the National Tourism Development Authority, should be producing a multi-annual spatial plan specifying where investment is to be committed and what sort of projects are to be prioritized. A “fewer, bigger, better approach” is recommended and it is hoped that some of the new product ideas as suggested above are delivered.

Of course also within the National Development Plan can also be found a number of tourism-enabling infrastructure projects across road, rail and cultural institutions which will be for the tourism sector’s benefit and these are welcomed and need to be prioritized. The challenge will be in delivering on the Plan and, if necessary putting it on a legislative footing, to ensure consistency of approach across the whole of Government, irrespective of changes in the composition of any coalition. The National Development Plan foresees a shift to ‘integrated regional investment plans, stronger co-ordination of sectoral strategies and more rigorous selection and appraisal of projects to secure value-for-money’ and this is long overdue.

The National Development Plan is due to be reviewed at its half-way point and tourism needs to consistently and loudly argue for increased investment budgets. ITIC, in its industry strategy for growth to be published in March, will be making the case that new tourism experiences of scale and international appeal are needed to ensure that the sector can achieve its full potential.

IASI Awards

IASI

Awards Night The Carlton Hotel Blanchardstown

was the exclusive venue for the Annual IASI Awards in January. President Ines Guerra welcomed 300 glamorous guests and presented 130 awards before the Gala Dinner. The 2018 Presidents Award recipient was Mary Hall who received a standing ovation for her dedication to the industry.

The guests were joined by Joe Dolan President of the IHF and Matt Mueller President of the IHI. The Supreme Winners were announced by the main sponsor Alan Blaney from Bunzl Rafferty Hospitality.

The Supreme Award for Education was won by LIT Clonmel, Laura Lynn came top of the Nursing Homes sector and the winner of the Hospitals category was The South Infirmary in Cork.

The Hotel Awards included The Creggan Court for leading the Three Star sector and in a hotly contested Four Star category there were two winners, The Fitzwilton Hotel and The Maritime Hotel.

The Five Star finalists were Trump International, The Heritage Killenard and The Killarney Park Hotel.

Pictured here celebrating their Five Star win is Julita Lesna Accommodation Manager The Heritage Hotel.

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Gas Networks Ireland

The Energy to Grow Your Business Ireland has one of the highest rates of energy switching in Europe. Irish business and domestic customers are savvy and constantly on the lookout for value. Fran McFadden, Commercial Connections Manager with Gas Networks Ireland, sees that search for value every day. He spoke exclusively with Hotel & Restaurant Times about how businesses can cut their energy costs and reduce their environmental impact.

“If you talk to most businesses, their number one cost is their people. Their second highest cost is energy. If you want to make sure your business remains competitive, you have to look to control the costs that you can manage. This is particularly true in a highly competitive business like the hotel and restaurant sector.”

Natural gas is used by businesses in a number of key processes; heating, cooking and cooling being the most common. Nearly 30% of Ireland’s primary energy comes from natural gas. Cost is a key element in making natural gas the popular choice.

Why do businesses choose natural gas?

Natural gas is popular with customers for a number of reasons. It is the cleanest of conventional fuels. Combustion of natural gas produces approximately 27% lower emissions than oil. It offers exceptional value for money with savings of up to 25% compared with oil heating solutions.

The flexibility of gas is of particular interest to the hotel and catering sector. If you look at the catering sector, most chefs, when given the option, will want to cook with natural gas. It offers a control and adaptability that no other fuel can. Of course, because your supply is piped directly to businesses and is therefore always available, there is never any fear of running out of natural gas.

Do you still see many hotel and catering businesses switching to natural gas?

A good measure of the importance of gas to the sector can be seen where new towns are connected to the national gas network.

In 2016, Gas Networks Ireland began work to bring natural gas to Wexford town. As soon as we announced this, some of the first companies to sign up to be connected to the

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pipeline were the hotels in this town. Very quickly, hotels such as Clayton Whites, The Maldron, Whitford House Hotel and the Ferrycarrig Hotel were all in contact, and all have since made the switch to natural gas. This year we will begin work in Listowel town centre. We have already had expressions of interest from hotels and restaurants in the area looking to get connected.

Hotels are always in the first wave of interested customers, because their energy costs are so high and switching to gas makes a major difference to them. Restaurants, cafés and takeaways, who have lower energy use, tend to sign up over time. Often it is the flexibility of gas that is a driver for these businesses.

How much do businesses save?

According to SEAI figures in late 2017, natural gas is typically 25% cheaper than oil, 58% cheaper than LPG (bottled gas) and 30% less than bulk LPG. At any given time, you can contact Gas Networks Ireland, and we will send out one of our energy experts to work with you to identify the savings that your business could make by making the switch to natural gas.

What is Combined Heat and Power and how does it save money for hotels?

CHP (Combined Heat and Power) is an energy solution for businesses with medium to large energy requirements, especially in Ireland, where electricity prices for large industrial and commercial customers are among some of the highest in Europe.

CHP is on-site electricity generation that captures the heat that would otherwise be wasted, converting this heat to steam or hot water thus providing useful thermal energy that can be used for space heating, cooling, domestic hot water and industrial processes. Using cogeneration to provide both heat and electricity on-site allows a business to increase its energy efficiency and reduce its overall energy usage.

CHP also reduces the carbon footprint of the company. Increasingly, this consideration is driving businesses to consider the switch.

CHP technology has been particularly popular with the hotel sector in Ireland. Larger hotels, and particularly those with leisure centres, spas and swimming pools, have achieved major savings by switching to on-site CHP technology.

Installing a CHP engine is an investment that will generally pay for itself within 2-3 years. Even in a smaller hotel, a small CHP engine should pay for itself within 4-5 years in energy cost savings.

Gas Networks Ireland

Trigeneration CHP Case Study – Rochestown Park Hotel Saves €115,000 per annum Rochestown Park Hotel is an iconic hotel and conference venue in Cork.

Following an extensive refurbishment in 2008, management looked to find new ways of improving the efficiency of the business. They already had a CHP system, which had delivered significant savings over the years. They decided to invest in a new larger system, which, when coupled with an absorption chiller, could not only produce power and heat, but could also help with the cooling needs of the business.

This new ‘Trigeneration’ system further increased the energy efficiency of the business, cutting energy bills by €115,000 per annum. The new system paid for itself in two years and should be operating for the next decade and beyond. Approximately 278 tonnes of CO2 has been abated each year the system has been in operation. The new system has also enhanced the energy security of the business.

How does natural gas benefit the environment?

Natural gas is the cleanest of fossil fuels. It is significantly cleaner than oil, coal or electric heating.

Rachel Allen; Denis O’Sullivan, Head of Commercial, Gas Networks Ireland; and Marco Pierre White in the kitchen at The Restaurant.

In 2018, Gas Networks Ireland will introduce renewable gas in to the natural gas network. This new clean energy will work in the same boilers and appliances as natural gas, so customers will be able to enjoy the additional environmental benefit of using renewable gas in their existing appliances and infrastructure, without the need for any additional capital investment. By 2030, Gas Networks Ireland believes 20% of the gas on Ireland’s natural gas network will be renewable.

How does a business switch to natural gas?

For details on how to switch to natural gas, visit our website www.gasnetworks.ie or call us on 1850 411 511. If you are eligible to connect, the process should take between 8 to 16 weeks from enquiry to completion of the gas connection, depending on the size of installation.

Gas Networks Ireland Sponsors TV3’s The Restaurant

Nuala Carey, John Healy, Dr. Ciara Kelly, Trevor Vella (GNI SME Sales Representative), Rachel Allen, Lar Burke (GNI New Housing Manager), Paul Harrington.

Gas Networks Ireland – Managing Ireland’s Gas Infrastructure Gas Networks Ireland owns, builds and maintains the natural gas network in Ireland and connects all customers to the gas network. Gas Networks Ireland operates one of the most modern and safe gas networks in the world, ensuring that over 688,000 homes and businesses, in 20 counties around Ireland, receive a safe, efficient and secure supply of natural gas, 24 hours a day, 365 days a year.

Gas Networks Ireland is, once again, the title sponsor of TV3’s hit show The Restaurant. Celebrities like Donncha O’Callaghan, Aoibhín Garrihy, Mary Coughlan and Dr. Ciara Kelly are among the celebrities who are impressing the judges with their culinary skills.

The show is filmed in Marco Pierre White’s restaurant, in Donnybrook, Dublin.

During the series, Gas Networks Ireland is using their sponsorship to showcase a number of small restaurants around Ireland.

Restaurants use a lot of energy and Gas Networks Ireland is proud to be involved with showcasing Ireland’s restaurant trade.

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Java

Java Republic undergoes €500k brand refresh to mark 20 years in business Java Republic, Ireland’s leading coffee supplier, offering tailored solutions to the food service market, has invested €500,000 reinvigorating its brand as it approaches 20 years in business. The company is also investing in several positions across departments including sales, marketing, HR and operations to strengthen and grow its team for the next phase of growth.

Java Republic’s brand refresh was conducted to appeal to a new generation of coffee and tea consumers, and stand out amongst an increasingly crowded and competitive market. The significant investment in the business’ look and feel was spent on positioning strategy, brand development, strategic brand review and third party spend.

Founded by David McKernan in 1999, Java Republic declared a rebellion against the state of coffee in Ireland at that time and set about putting an end to unethically sourced beans, low-quality roasting and inferior blends.

of Java Republic, Grace O’Shaughnessy, said: “Even though we have a fresh look, the important things aren’t changing. We’re still Java Republic – a fiercely independent and proudly Irish company.

We’re still a team of over 75 people who help businesses serve a world-class cup of coffee or tea. We still source and prepare our coffee and tea to uncompromising standards. Our people still give unparalleled expertise, knowledge and dedication. And we still offer a best-in-class support service – from equipment and training, to trends and insights that help businesses grow.”

As part of Java Republic’s new brand promise, the business has rededicated itself to its foodservice clients – providing expertise, insights and passion to help the businesses that serve its coffee and teas. This is reflected in a new brand language, both in written form, and in the look and feel of the Java Republic coffee and tea experience.

Java Republic’s new brand promise is captured in a recently published document – The Manifesto, which is supported by a regular newsletter entitled The Republic providing insights and relevant news to customers. In addition to the development of a brand-new website, the packaging refresh includes cups, bags, cartons, labels, sugar and biscuits.

In the last 20 years, Java Republic has gone from strength to strength, with over 1200 venues across Ireland serving over 100,000 cups of Java Republic product daily. Today it is a fiercely independent, Irishowned company offering Ireland’s most exceptional coffee and an incredible selection of 46 organic teas.

The brand refresh will be supported by heavyweight Advertising and PR campaigns throughout 2018. While there has been limited above the line support, Java Republic is prioritising trade focussed publications given the business’ B2B focus. There will be an increased focus on digital for the coming months.

Commenting on the brand refresh, Managing Director

For further information, please visit www.javarepublic.com.

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Java

Coffee for the People by the Coffee People Our partners join Java Republic because we make Ireland’s best hand-roasted coffee – and we make it incredibly simple to serve it well to their staff, guests and customers.

Our people bring unparalleled experience, knowledge and dedication to every aspect of the process. We are always willing to go further, to dig deeper and to aim higher. It’s our business to help your business.

We’re the number one choice for over 1200 of Ireland’s most successful offices, hotel groups, cafés and corporate catering services. When you meet us, you’ll understand why.

We won’t offer you anything off-the-shelf. We’ll go above and beyond everyone in the industry to understand exactly what you need.

Quality at our Roastery A lot of coffee companies talk about quality control – but none of them follow through the way we do.

Our investment in quality is visible in every bean we source and in every stage of our hand-roasting process. It doesn’t stop there.

We pursue a better-than-best practice policy right up the moment when customers enjoy our coffee. If it sounds like a lot of work, it is. But when you are as passionate about coffee as we are, it’s a pleasure. And it’s also a crucial step to ensure that each and every blend meets our exacting standards.

But don’t take our word for it. Java Republic is the only coffee company in Ireland to have four roasters accredited by the Specialty Coffee Association.

We’ll talk to you about your challenges and pressures. Your untapped opportunities. Your staff, customer or guest profiles.

Your geography, your venue and throughput. Your budget.

When we have the full picture, we’ll create a unique bespoke solution for you. Whether it’s a simple brew-based system, a sophisticated bean-to-cup machine that delivers the perfect cappuccino every time, or a highly-skilled barista making coffee on site, we guarantee that it will fit your business perfectly.

There are no shortcuts to great coffee: We only use the best beans. We hand-roast individually.

We never add water to cool our beans, or to increase weight.

We protect the freshness of our coffee by roasting and packing on the same day. We cup and taste every single batch we make.

We don’t stop when our coffee leaves the Roastery: Our relentless barista training and quality audits maintain the extraordinary standards your coffee drinkers demand and deserve. We do this to protect the quality of our coffee, but also to help you earn greater customer loyalty.

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Industry

Margaret Roche Margaret Roche, Head Chef, who recently moved to Wild Honey, Lisdoonvarna and formerly Head Chef of Hugo’s, talked to us about her enviable career from starting in a family business in Carlow to getting a phonecall from Alan Roux asking her to join his team. Margaret is now bringing together all her global culinary experience to Wild Honey.

“I’m from Carlow and my aunty had a pub in Ballygarrett in Co Wexford, just outside Courtown. I was about 12 or 13 and she started me in the kitchen as a pot washer. My uncle was Norwegian and my aunty was the cook, as it was back then. Courtown was the Florida of Ireland then and it was so busy in the Summer. I loved it. I loved the buzz and the energy in kitchen and it started from there!”

Margaret continues, “When I was 15 or 16, my aunty taught me how to cook lasagne, mixed grill, all homemade stocks etc. I knew I wanted to go further so I went on to do the professional cookery course in DIT Cathal Burgha St when I was 17. I did my work experience in Ashdown Park and I stayed for a year. My course was a two year course but I went on to do the degree course and while I was doing the degree course full-time I was working in the Merrion Hotel part-time”.

Having qualified with a BA in Culinary Arts Margaret believes in the importance of students gaining experience in the industry while getting their qualifications. “I think it’s very important for a student to work in a kitchen while studying because you are sure then where you want to be. And when you finish a degree course you come out as a chef de partie level instead of a commi chef level”.

Margaret’s next placement took her to London. “I went to London as part of the degree course. I went to Arbutus in Soho, Anthony Demetre had a hotel there which is gone now. It was a huge eye opener. It was very hard work, 7.30am in the kitchen and getting

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Industry

into bed at 2am but it was amazing. I was 19 and a shy quiet Irish girl in cosmopolitan London. It was a one Michelin star restaurant, a small kitchen but doing over 100 covers a night and the quality of the food was fantastic. I spent 6 months there and I came back to finish off the degree”.

Margaret’s skill wasn’t only recognised in the kitchens she worked in but also by her lecturers in college. She explains, “There was a lecturer in Cathal Brugha St called James Carbury he was a previous Roux scholar who had won the Roux scholarship. He contacted Michel Roux and Alan Roux in the Waterside Inn. I had won student of the year in fourth year in college and James said to me that he had been in contact with Michel Roux. I told James I’d love to work at the Waterside but I had said to Ed Cooney in the Merrion that I’d finish out the year there. So, I was in the kitchen in the Merrion one day and I got a phonecall from Alan Roux and he said I’d like you to join our team! No interview, no trial, it was amazing!”

“The Rouxs were people I was reading about in college.

I was so nervous walking into that kitchen. Paul Kelly in the Merrion had taught me so much and I left him as a pastry chef de partie so when I went to the Waterside I was expecting to start on pastry but I wanted to do everything! The first day the head chef said ‘you’re on fish garnish!’ But I just got on with it. I chopped herbs and cut lobsters. Everybody had a specific job, 30 chefs, the organisation was amazing. Thankfully, my attitude was I am so proud to be wearing a Waterside jacket and if I was chopping herbs they were three Michelin star herbs! And I moved very fast having that attitude”.

Margaret’s next role took her to the South of France to be a private chef for a wealthy developer and then on to Australia to travel as well as work in fine dining there.

Margaret continues, “I came back to Ireland and I moved home and went to Marlfield House in Wexford. I met

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Industry

with Mary Bowe and her daughters Margaret and Laura and I got on really well with them immediately. I started as a sous chef in the main house. They were undertaking a huge project The Duck Bistro which is now The Duck so I helped them along but they offered me head chef there. I took it straight away and it was a huge learning curve for me. It was my first head chef job and we opened very successfully. For me I wanted to be back in Dublin and I missed the hustle and bustle. So, it was short and sweet at Marlfield!”

Margaret took the reigns as head chef in Hugo’s aged 27. She says, “I hadn’t realised what a big step it was. We do 150 -160 covers on a Friday or Saturday night now. I started in October so I was nearly organising Christmas straight away! In Hugo’s I had a team of chefs and kitchen porters. As a head chef the buck stops with me. I had to learn what skill sets everyone had etc. We had nearly 400 people on a Thursday, Friday and Saturday that first Christmas. The team were amazing and we carried each other through that first Christmas”.

Now settled into her role, what does Margaret see as her strengths when it comes to the food she’s doing at Hugo’s? “It is classic cooking with a twist. I’m not reinventing the wheel. I was classically trained and that’s the food I love. I am creative so I will put my twist on a classic dish and Gina also trusts me to do that”.

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Margaret continues, “I have learned that as a head chef you also have to have a business head. As a young chef you are focused on the plate but now I have to be conscious of costs. In college people should be putting more of an emphasis on that”.

Given the success in career, what advice would Margaret give to young chefs or young people thinking about starting in the industry? “Students need to be putting themselves out there from first year and not just do a three-month placement, do more. Two of my strongest chefs at the moment are in their third year in the Culinary Arts Degree and they are very career focused. It’s great to see that attitude in young chefs and that’s how I was”.

Having recently received the John and Sally McKenna chef of the year award, there’s no doubt that Margaret’s experience and talent it getting the recognition she rightly deserves. “It was a huge honour to receive that and hopefully it wont end there!”.

It’s clear that Margaret’s unique flair and appreciation of food has played a central role in her success. However, her work ethic and positive attitude in every kitchen she’s worked in has sealed her reputation as one of the stars of her industry.

IHF Conference

S

USTAINING GROWTH

(L-R): Joe Dolan, IHF President, IHF National Employee of the Year, Danny Connell, Knightsbrook Hotel, Trim, Co. Meath and Brendan Griffin, TD, Minister of State for Tourism and Sport

This year’s annual general meeting of the Irish Hotels Federation not only celebrated some of the finest people working in Irish hospitality, it provided a barometer in a time of uncertainty for the industry.

This year’s annual general meeting of the Irish Hotels Federation was a rebirth, of sorts, for the organisation. The event, which took place at the Slieve Russell Hotel in Cavan, marked the 80th anniversary of the IHF meeting, and was attended by over 400 members, suppliers, guests, and Brendan Griffin, Minister of State for Tourism and Sport.

After two years at the helm of the IHF, Joe Dolan, of Bush Hotel, Carrick on Shannon, handed over the chain of office to incoming IHF President Michael Lennon of Westport Woods Hotel. Michael takes the post at a decisive time for the industry, when the uncertainties of Brexit threaten the country’s post-recession comeback.

Speaking on the eve of the conference, Tim Fenn, Chief Executive, said the hotel and guesthouse sector benefited from another record year for Irish tourism in 2017. The average national room occupancy rate was 73% last year, driven by growth in visitor numbers from the US and continental Europe, as well as the domestic market.

The outlook for the sector remains positive, he said: “We are on track to create a further 40,000 tourism jobs by 2021. These are in addition to

(L-R): Minister of State at the Department of Tourism, Transport and Sport, Brendan Griffin TD presents Orla Murphy and Tony Walker from the Slieve Russell Hotel with their Quality Employers Award, watched by Joe Dolan, the Federation’s outgoing President. The Slieve Russell was one of seven hotels to receive the national award, which acknowledges excellence in human resource management across Ireland’s hotel and guesthouse sector H&RT FEBRUARY/MARCH 2018

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IHF Conference Joe Dolan, President and Tim Fenn, CEO

IHF Conference

Total tourism revenue grew during 2017 to more than €8.75 billion: an increase of 6% year on year. the over 60,000 new jobs that have been created since 2011 - an increase of 33%, compared to a rise of 13% in employment throughout the overall economy,” he said.

Total tourism revenue grew during 2017 to more than €8.75 billion: an increase of 6% year on year. The strong growth in recent years has meant a return to profitability for many hotels, which Mr Fenn says is providing the climate for investment.

“Our latest member survey shows that over 90% of hotels are planning capital expenditure programmes [in 2018], mainly in the area of refurbishment, which are essential to ensure our tourism product remains fresh and appealing and able to compete internationally for business. We are also seeing increased investment in new rooms, especially in Dublin.... We expect to see a further 1,000 rooms come on stream in the city this year with an additional 2,000 in 2019.... Overall, there is an hotel investment pipeline of €1 billion in Dublin city,” he said.

However, the fall in UK visitor numbers during 2017 has served as a reminder of how our industry is vulnerable to volatility in other economies.

“UK has the widest seasonal and regional spread of all our markets, with rural tourism, which has only recently begun to enjoy the recovery in any real measure, the most vulnerable,” said Fenn. “Eighty percent of the flights into Knock airport last summer originated in the UK compared to 56 percent into Cork and 37 percent into Dublin.”

According to the IHF, hotel and guesthouse owners are reporting a good start to the year. Seven in ten (72%) hoteliers say their overall business levels are up, compared to this time last year, while 68% report an increase in advance bookings for the remainder of the year. Business levels from the US look set to remain strong with over half of hoteliers surveyed reporting an increase in business from

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this market. Visitor numbers are up too from continental Europe with almost a third (32%) reporting an increase in business from Germany and nearly a quarter (23%) seeing a rise from France.

Closer to home the domestic market remains buoyant with almost seven in ten (67%) of hoteliers seeing an increase in homegrown business. The UK market, however, remains a concern with over half (56%) of hoteliers reporting a drop in business from Great Britain compared to this time last year and almost four in ten seeing a drop from Northern Ireland.

As always, the IHF general meeting provided a forum for discussion on the issues affecting the industry. One item on every hotelier’s watch list is rising insurance costs. Insurance costs are set to reach €60m this year, making it a major concern for the hotel and guesthouse sector. Over 80% of hoteliers say rising insurance costs are having a significant negative impact on their business, costing the equivalent of €1,000 per room annually.

In addition to rising premiums, hoteliers are concerned about fraudulent and exaggerated insurance claims. Joe Dolan called for strong deterrents are needed. “According to our research over half of our members (57%) believe that a fraudulent claim has been made against their property in the past 36 months.”

One way to combat fraudulent claims is the implementation of a top class CCTV and security system. Indeed, the IHF has learned that many hoteliers intend to invest in new technology to augment business operations and improve guest experiences in 2018. Increased broadband width is an important area for investment. However, the country’s broadband infrastructure still needs improvement. According to Dolan, high-speed broadband is still beyond the means of some properties, particularly in rural Ireland.

The IHF called for the €300m allocated to tourism in Project Ireland 2040 to be frontloaded. Currently, the allocation is weighed towards the second half of the plan. Speaking at the AGM, Dolan said Project Ireland 2040 “contains a commitment to rural regeneration with a fund established to promote rural renewal. We would like to be a positive stakeholder in that process. We are on the ground in every town and county and have the market intelligence and business expertise to advise. We all have seen the closed shops, the derelict buildings, in too many

IHF Conference

of our towns. Tourism can turn towns and villages around by providing new employment, and a new lease of life that embraces the benefits that tourism can bring, once the right strategy and supports are in place.”

Dolan called for more support for training programmes that enable people to “earn and learn”. He singled out the new National Commis Chef Apprenticeship Programme, describing it as an example of the commitment to continued education and training that is required. The industry-led “earn as you learn” programme, which the IHF was involved in developing, provides young aspiring chefs across Ireland with a two year formal programme. The scheme is available to young people aged over 16 years, existing kitchen staff and anyone else who wishes to gain an internationally recognised qualification.

As always, the IHF AGM was an opportunity to celebrate the industry’s brightest talents. The Federation used the event to announce the winners of its national Quality Employers Awards 2018, which acknowledges excellence in human resource management. The awards were presented by Brendan Griffin, TD, Minister of State for Tourism and Sport.

Seven awards were presented to winners, according to the size of the premises: Slieve Russell Hotel, Cavan (Large); Grand Hotel Malahide, Co Dublin (Large); Skylon Hotel, Dublin (Intermediate); Sligo Park Hotel (Intermediate); Ashford Castle, Mayo (Medium); Aghadoe Heights Hotel, Killarney, Co Kerry (Medium); Vienna Woods Hotel, Cork (Small).

National Hotel Employee of the Year was also announced at the event. Danny Connell, Restaurant Team Leader with the Knightsbrook Hotel, Trim, Co Meath, won this inaugural IHF award, which recognises a hotel employee who has made an outstanding contribution to their workplace. Danny joined the Knightsbrook Hotel in November 2016 as a Restaurant Waiting person and made national headlines last year when he saved a hotel guest from choking.

Joe Dolan, outgoing President of the Irish Hotels Federation, said that the award showcased the calibre

of people working within the sector. “Ireland’s tourism and hospitality industry relies heavily on the consistent delivery of a quality product. This award provides us with an opportunity to demonstrate our appreciation for the wonderful contribution that our team members each day in providing a world class hospitality product,” he said.

Other shortlisted nominees for this new award were: Ciara MacNamara, Jurys In Parnell Street (Dublin); Sharon Leneghan, Clayton Hotel (Galway); Edyta Gorna, Newpark Hotel, Kilkenny (South East); Patricia Teahan, Caragh House Hotel (Kerry); Kasia Bigas Suliga, Westport Plaza Hotel (Mayo); Michelle Dorgan, Rochestown Park Hotel (Cork).

Joe Lennon, President, IHF takes over from outgoing president Joe Dolan at the 80th IHF (Irish Hotels Federation) annual conference

Hoteliers from all over Ireland pictured on the 80th anniversary of their association at the IHF conference in the Slieve Russell Hotel, Cavan

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on the menu

Quality Irish pork

makes a comeback

The celebrated Irish pig was known as ‘ the little gentleman who pays the rent’ in the days when every cottager could keep a pig. Even as late as the 1990’s, squeals could be heard off Dublin’s Camden Street as porkers awaited their fate in the yards of now vanished pork butchers.

In common with hotel chefs and B&B cooks across the land, Kevin finds that consumption of breakfast sausages and rashers can be calculated in tonnage but pork dishes on lunch and dinner menus can be a hard sell, with customers citing concerns about health and fat content as well as animal welfare issues.

Dubliners -- even Dean Swift -- loved their Dublin coddle of sausages, rashers, onions and potatoes in rich broth; in Clare they had their packet and Limerick their hams. Even today a Corkman can go misty eyed at the mention of crubeens with late-night porter. But some chefs like Kevin Ramen at Dublin’s Herbert Park Hotel have found that a current p.c.-ness concerning animal welfare and health issues can create a certain ambivalence when it comes to pork on contemporary menus.

Peter Duggan of Bord Bia agrees that people can retain strong images of animals shackled and kept in appalling factory conditions in systems that are no longer allowed. Customers can have confidence in the Irish Quality Assurance mark which means that farms must be audited at least every 18 months and can be subject to spot checks more frequently. Standards checked include animal health and welfare, traceability , water and feed, pasture and environmental management and farm safety. Processors are checked even more frequently.

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on the menu

James O’Gorman of O’Gorman Meats in Castlecomer is a pork processor , wholesaler and retailer. He confirms that sow stalls are banned in Ireland and believes that Irish pigs can claim superiority as they’re reared in smaller units, in contrast to the large scale piggeries found in countries like the Netherlands.

James knows each farm his pigs come from and traceability follows through each step of processing from their heavily monitored abattoir to butchering, packing and arrival on counters.

In Kilcullen, award winning butcher James Nolan says that customers are more interested than ever in the provenance of their food and meat in particular. He regularly holds open days in their abattoir and processing facilities which adjoin the modern retail shop on the town’s high street. While rashers dominate in pork sales, their range of sausages include glutenfree and reduced fat varieties that bring home trophies. In a recent International competition, Nolan’s home-baked ham was named best festive food product in the U.K. and Ireland.

James Nolan credits TV chefs like Neven Maguire and Hugh Fearnley-Whittingstall with popularising the secondary pork cuts that are good value and de-mystifying the process of long slow cooking. Master butcher Dave Lange of Butchery Excellence says that pork leg and shoulder cuts were traditionally hard to sell but modern chefs are reversing this and creating dishes that are succulent and full of flavour as well as excellent value.

In Carrick-on-Shannon, Conor and Ronan Maher of The Oarsman Bar and Cafe make use of whole free-range pigs reared by Dave and Diana Milestone at Andarl Farm. Meat from the specially cross-bred animals is marketed as ‘velvet pork’ and goes on the menu in dishes like pork loin with apricot and raisin stuffing, pork cheek and apple spring roll or the house applewood-smoked loin served with confit belly, carrot and cucumber kimchi. Conor says that the special pork dishes have proved very popular and pork sales are now equal to those of chicken.

In Sligo’s Eala Bhán restaurant, Anthony Gray puts up six-hour slow cooked pulled pork with hoisin sauce on a brioche bun with beetroot slaw and twice cooked chips. In Dublin’ Chop House gastropub, Kevin Arundel ramps up the trendy pulled pork with Asian spices and features slow braised pork belly with turnip puree and black pudding for Sunday lunches.

Northern Ireland’s newest hotspot is The Bull and Ram in Ballinahinch, getting raves from London critics with modern takes on traditional fare like starters of pork scratchings with applesauce and smoked paprika or pressed ham hock with proper piccalilli. Moyallon bacon chops are sugar pit cured and finished with truffle infused honey and tarragon glaze.

Pulled pork is a direct import from the southern United States as are the barbecued whole pigs increasingly popular as ‘street food’ at markets and outdoor summer music festivals. Butcher James O’Gorman supplies whole pigs prepared for barbecues at 40 -45 kg weight, when they are about three to four months old, which he considers to be ideal for the purpose.

He has also seen increasing demand for suckling pig, which can be an impressive centrepiece for buffets and special parties.

Gearoid Lynch of The Olde Post Inn features Cavan pork in suckling pig with crackling. He emphasises the importance of knowing your producer and being selective about breeds that are best for your dishes. In addition, he says it is worthwhile to work a bit on menu wording to maximize appeal and customers always enjoy local aspects of the food.

While crisp pork crackling has universal appeal, professional chefs as well as home cooks complain they can’t always get the puffy crispness of proper crackling ‘like mother used to make’. James O’Gorman explains that high volume factory processors use flame burners to remove bristles from the skin, which leaves a hard leathery surface. Smaller abattoirs such as his continue to use the traditional method of hot water scalding and scraping to maintain a softer porous surface. Fine scoring than allows the fat to render out during roasting for a crisp and toothsome finish.

It’s worth noting that Bord Bia has scheduled an Irish Pork Quality Assured promotion campaign for early 2018.

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industry

Is Hotel Optimism Justified ?

Asks Frank Corr They are an optimistic bunch, these hoteliers.

No sooner have the memories of the dark days of recession begun to fade than they are out there planning refurbishments, new rooms and even new hotels. Up to €1bn is likely to be spent on new hotels in Dublin over the next few years and nine out of ten hoteliers polled by the Irish Hotels Federation, said that they are planning some form of capital investment.

So- is this optimism justified ?

In one sense the answer is a resounding ‘Yes’. Tourism has bounced back from the economic crisis of a decade ago and visitor numbers are on the increase, despite a serious fall-off in British tourists and the unknown, but likely negative impact of Brexit.

And- the industry is doing well.

The average national room occupancy rate last year was a very respectable 73% and room rates are on the rise.

Dublin of course has been driving these figures upwards, but regional hoteliers at the IHF conference in Cavan last month, were also reporting an upswing in business, and in some cases at least, a return to profitability.

There are several reasons for the improvement. On the tourism front, the fall-off in British visitors has been replaced by high-spending Americans and Europeans who have tended to move out of Dublin to travel the Wild Atlantic Way, and to a lesser extent, check out parts of Ireland’s Ancient East. The manufacturing and business sectors are also picking up pace and this has resulted in more corporate bed nights, not just in Dublin, but wherever there is an IDA industrial or business park. Finally, the Irish have been flexing their credit cards once again. With record numbers at work, near full employment and low interest rates, Irish consumers are beginning to step up their socialising- at least those who can pay the mortgage again and are escaping the clutches of the vulture funds.

Irish Hotels Federation ceo Tim Fenn says that the outlook for the sector remains positive with hoteliers confident about the future growth of the tourism and hospitality sector. ‘We are on track to create a further 40,000 tourism jobs by 2021. These are in addition to the over 60,000 new jobs that have already been created since 2011, an increase of 33%, compared to a rise of 13% in employment throughout the overall economy’, he says.

The investment plans of Irish hoteliers are likely to be based on these projections, and also on the string of

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hotel accounts published in recent months, almost all of which reveal strong financial performances in the previous year.

For instance, Russian hotelier Elena Baturina, earned a tidy dividend after her Morrison Hotel in Dublin grew net profits by 15% to €1,5m. Pre-tax profits at the firm that owns the five-star Conrad Hotel in Dublin increased by 11% to €1.025m., while Dublin Airport’s four-star Radisson Blu hotel, recorded pre-tax profits of €737,393 for 2016 following a 6% rise in revenues from €13 million to €13.70 million at CG Hotels. The Clarence Hotel made €500,000 profit in 2016 and the Doyle Collection increased its turnover by €2 million last year in spite of the impact of sterling and dollar translations on its euro-denominated accounts.

Outside of the capital, the Griffin Hotel Group, which has a number of in the southeast of Ireland, including Monart spa posted accounts for 2016 showing revenue growth of 9 per cent for the year, with operating profit, excluding exceptional items, at €3 million, representing a growth of 12 per cent since 2015. In Kerry, the Swiss-owned Killarney Hotels Ltd grew revenues by 13% to €19.2m.

industry The company that operates the five-star Powerscourt Hotel in Co Wicklow reported net profits of €1.62m. . It is owned by Tetrarch Capital, whose hotels also include the Marker in Dublin, Mount Juliet in Kilkenny, Citywest in Dublin and the Killashee House hotel in Naas.

This small sample of recent results shows that at least some hoteliers are returning profits with occupancy, rates and returns on an upward curve.

The buoyancy however is far from being universal.

Tim Fenn says that not every tourism business is enjoying the same level of success. ‘The slowdown in overseas visitor growth and the weakness in sterling leave no room for complacency. Last year international arrivals into Europe grew by 6 percent. However in Ireland our overseas numbers grew by just 3 percent, compared to an increase of 9 percent the previous year’, he cautioned.

He adds that the substantial fall in UK visitor numbers during 2017 has served as a reminder of how vulnerable the country’s tourism industry is to volatility in other economies. ‘UK has the widest seasonal and regional spread of all our markets, with rural tourism, which has only recently begun to enjoy the recovery in any real measure, the most vulnerable. Eighty percent of the flights into Knock airport last summer originated in the UK compared to 56 percent into Cork and 37 percent into Dublin.’

He has a point. A sizeable number of Irish hotels in the regions are heavily dependent on the British market and when it declines, they feel the chill. Many are geared to the tastes and requirements of their long-time repeat guests from across the Irish Sea and they have difficulty in adjusting their offering to the expectations of Americans and Europeans. And they shudder a bit when they are told that they now need to be ‘China Ready’.

A significant number of Irish hotels are also ‘swimming like swans’all placid and graceful on the surface, but paddling furiously in order to stay afloat. These hotels still grapple with the crippling debts incurred during the Celtic Tiger era, when they added extra rooms, spas and conference centres which failed to earn their keep for almost a decade. While they may have avoided examinership, receivership or liquidation, they remain in a perilous position, living with severe pressure to produce the profits needed to service their financial commitments. Many of these hotels also happen to be located in areas which have reaped least benefit from the recovery in tourism and the economy.

At the other end of the spectrum are hotel investors who picked up bargains by buying hotels from receivers at knock-down prices.

They have acquired valuable assets (sadly often seized from other hoteliers), which carry little or affordable debt, and they are therefore in a position to make the most of a rising market. This is particularly true in Dublin, but it also applies to trophy hotels around the country which have a strong appeal to upscale Americans, Europeans and –in the near future- Chinese. These well-funded properties are well positioned to produce an attractive return on investment into the foreseeable future and may well be the catalyst for further acquisitions.

Hotels can produce attractive returns to their owners, but only if certain criteria prevail. These include a sensible purchase price and manageable debt, favourable market conditions and sustainability into the future. Currently these conditions can be found in Dublin , other Irish cities and prime tourism destinations, but there is no guarantee that all will continue into the future. The addition of 4,000 new hotel rooms over the next five years, predicted by accountants Crowe Horwath, is likely to dampen rates, while Brexit continues to remain a ticking time bomb.

The current wave of optimism among hoteliers therefore, comes with at least an Orange Warning.

“

We are on track to create a further 40,000 tourism jobs by 2021

”

H&RT FEBRUARY/MARCH 2018

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Inspector calls

industry

Like swallows arriving in spring, assessors and judges for various hospitality awards and travel guides will be turning up to cast eyes over hotels and restaurants as the new season gets underway. They’ll be hoping to find sparkling surroundings, helpful and cheery staff and fresh menus that reflect the season and the best of local produce.

These professional visitors work to sets of criteria that kick in as soon as initial contact is made, from informative and user-friendly websites to prompt and friendly telephone answering and taking of reservations.

Hopefully, more pluses than minuses will be totted up during the visit, resulting in a positive guest experience and a glowing report.

Assessors tell us that telephone answering can be an indicator of the tone of the visit -- a prompt response with a friendlt efficient voice raises hopes of a pleasant experience. More often than you’d expect, phones can ring for ages or go unanswered altogether, raising doubts about staffing levels and management.

Answering machines are acceptable after hours or during closures, but failure to ring back gets black marks. And judges, like most consumers, are less than enthusiastic about the “ press one for...press two for...” automated systems.

an

Seasoned assessor Thomas says that outside appearances can raise or lower expectations, with weedy footpaths, withered flower displays, unswept litter and fag ends setting off alarm bells. Car parking and directional signage are issues, as is exterior lighting.

Clearly marked exits and entrances are essential and he notes that some hotels have efficiently designated separate entrances for weddings .

Waiting to be acknowledged by receptionists and headwaiters is another bugbear. Even at busy times an acknowledgement and promise to return is necessary. By contrast, a step forward to open the door and give welcome promises an enjoyable visit. Using the guest’s name when checking booking is also a bonus.

When it comes to hotels, offers to help with luggage are always appreciated and absolutely expected in four and five star establishments, where luggage should be dealt with from the set down area to the room. Frequent visitors note that this is a service

50

H&RT FEBRUARY/MARCH 2018

that diminished with staff cutbacks during the downturn and hasn’t been restored in many cases.

Career hospitality consultant Helen lists things like complimentary newspapers, water and fresh flowers as touches that make for a stand-out experience rather than one which “fades into mediocre oblivion”. Good pillows are a must, she says, wih a mix of down and non-allergenic -- and she loves a pillow menu so that everyone can have their perfect pillow.

Quality bed linen and towels are important and face cloths are now expected to be part of the equation, along with brand name toiletries that earn extra points.

Women judges in particular have harsh things to say about hair dryers with no convenient power point near the mirror and good light. “Thank heavens,” one judge says, “ the awful built-in blowers are mostly phased out -- you ended up with a hairstyle that looked like you’d been electrocuted.”

Lighting can be a n issue as well, with common complaints about bedside lamps too short to cast light for reading and desk/ dressing tables with no light at all. Full length mirrors with good lighting are de rigour and bathroom mirrors with dead bulbs are all too common. Adjustable magnifying mirrors earn extra points but black marks for lack of shelves or space for cosmetics and sponge bags. Many of these negatives could be eliminated , judges point out, if rooms were “road-tested” by staff staying overnight to discover any irritating faults before paying customers do.

When it comes to restaurants and cafes, assessors are unanimous in their concerns over lack of investment in training. Veteran catering manager Sean says “We’re not just talking about formal catering school clases here, but in-house investment of time by management ensuring that staff are guided in serving guests promptly and efficiently, tables cleared and set correctly. In many places visited, there seems to be a vacuum in management with no one in charge, staff left directionless and service hit and miss.”

Common faults cited include servers delivering orders with the query “who ordered this?”, reaching across guests instead of moving around the table and starting to clear plates before all guests have finished the course. Long waits between courses with uncleared plates on the table are equally unwelcome.

In the drinks department, judges always take note of the quality and appropriateness of glassware, observing that the old Paris goblet is still much in evidence. Decent wine deserves a decent glass they say. In bar checks, one judge tests staff by ordering a sherry and she’s had the drink served up in everything from a miniscule liqueur glass to a brandy snifter and hipped bathroom tooth glass.

As they prepare to make their rounds this year, assessors tell us they’re lookin for more positives than negatives. “ We’d like to be seen as helpful to the industry,” one panel leader told us. “Most judging bodies have the facility to give feedback after visits, and it’s disappointing that more managements don’t take advantage of what could be useful and constructive input.”

Following on from the success of the popup restaurant at Catex 2015 CDS are back in conjuction with the RAI & IFSA to provide CATEX 2017 with a brand new popup restaurant featuring the launch of the new KORE range from Fagor. See below for more details.

Versatility And Multi-Use · New modular arrangement with machines measuring 800 mm at the front (one module) and 400 mm (half a module). · 6% space use reduction over the previous range. · Any machine from the new 900 range may be installed as forming part of standard blocks or cantilever blocks, thus offering the possibility of installing bridge-type blocks. · The machines can be operated with different gases (natural gas, butane, propane), and the electrical machines adapt to the standard voltages and frequencies all over the world. · The accessories and compliments available mean that the final equipment can be practically made to order for the user.

As Standard · The construction is in AISI 304 stainless steel, and where particularly outstanding properties are required, in AISI 316. · Construction processes using roboticised welding and automatic polishing. · Ultrafine satin polish of the steel surfaces. · Fastening screws hidden from view of the user. · 2mm thick Stainless Steel panels & Work Surfaces.

will be launched at Catex 2017.

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