A man up to the challenge as General Manager of Anantara The Marker Dublin Hotel.
Donagh
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THOM BATEMAN
THE NEW GOVERNMENT SHOULD PUT TOURISM FRONT & CENTRE
A new government is now a reality. Elections will take place November 29 and the make-up of the government will unfold hopefully quickly after this. This should be an opportunity for politicians to re-evaluate the role of tourism.
The surprising U.S. presidential election result sent shockwaves around the world. Despite the polite messages of congratulations to the soon-to-be president, there is disquiet behind the scenes. Ireland, despite the rhetoric of ministers and business leaders, is in a precarious position.
Will Companies Return to the USA?
Given our dependence on the corporation tax take, a wringing of hands is likely to be going on behind the scenes. Will Trump stick to his promises and return some of those companies to the USA via a punitive tax regime?
Some commentators believe this scenario will be unlikely. Election promises change when people get elected. But it reinforces the need for the new government to focus on our inherent strengths in Ireland.
Foreign vs Domestic
A number of industries are integral to the country’s continued success and growth. Tourism is one such area. The Exchequer receives substantial and increasing tax returns from tourism. Recent indicators from the CSO show that, year on year, the tourism barometer is in a good state. Activity within the sector shows increased growth to the tune of around 15% (CSO June 2024) with an increase of 22% in spend from foreign investment. The domestic market, while indicating growth for the same period of around 11%, did not have the same spend attached. This reinforces the need for government to recognise the value of tourism in economic terms and give it the support and structures it requires to flourish.
Increased Inflation 4.3%
Escalating costs around employment, new terms of pay entitlements and the increase in VAT are a concern. The number of restaurant closures is a stark indicator of the sector’s volatility. Recent reports (CSO July 2024) gave an insight of the price inflation that hospitality must navigate: it is running at 4.3%, well above the 2.2% average experienced by other sectors. Fine Gael’s pledge to cut the VAT rate for hospitality to 11%, weeks after no change was implemented in Budget 2025, is a move in the right direction. Let’s wait and see what a new government will do.
A Positive Outlook
Ireland Remains Popular
At the recent World Travel Market in London, the mood was positive and encouraging. Irish stakeholders were happy with the engagement and feedback from attendees. The event confirmed two of the main reasons why Ireland remains a popular tourism destination: its people and its landscape. The recent Halloween programme reinforced the continual work undertaken by Tourism and Fáilte Ireland in ensuring we utilise the opportunities that seasonal initiatives offer in creating attraction to the island of Ireland.
Let’s hope the new government will take this opportunity to position tourism at the cabinet table in a positive way.
There are thankfully positives on the horizon. There has been reduction, albeit slight in numbers, in bed stock allocated to humanitarian purposes. An increase in the number of new hotels in the Dublin market, meanwhile, will help ensure visitors can get reasonably priced accommodation and ensure the sector remains competitive and attractive. Visit www.hotelandrestauranttimes.ie
Cyril McAree, Editor f in
"Hospitality is a key component in ensuring our economy is sustained and continues to grow. Nobody can relocate the Wild Atlantic Way, the Lakes of Killarney, and other key destinations, so let’s play to our strengths."
SPORTS FACILITY EN ROUTE TO WEXFORD
A €1.2 million Water Sports Facility at Curracloe, County Wexford, is in the making.
Pictured turning the sod, amongst others are: James Browne, TD; Paul Kelly, CEO of Fáilte Ireland; Pip Breen, councillor; and George Lawlor, Mayor of Wexford Borough District. This amenity will help extend the outdoor tourism season by providing year-round hot showers, changing rooms, toilets, secure locker storage, induction spaces, and equipment washdown areas.
IRISH GOLF TO THE FORE IN U.S.
Golf and tourism operators from Ireland with David Connellan (third left) and Jeffrey Yau (fourth left), both Tourism Ireland, at the Invited Champions Classic in South Carolina.
NORTH AMERICAN TOUR OPERATORS DISCOVER IRELAND
Tour operators from the United States and Canada at Powerscourt Estate, with guide Mary Treacy (centre); and Laura Saeger, Tourism Ireland (third left).
FITZPATRICK CASTLE HOTEL SET TO STEAL CHRISTMAS
Fitzpatrick Castle Hotel has launched its Grinchmas Afternoon Tea experience, running every Saturday from Nov. 23 to Dec. 28. The culinary team at the hotel have curated a special Grinch-worthy menu, incorporating festive favourites such as Christmas ‘who’ pudding, as well as savoury turkey and ham treats. The Grinchmas afternoon tea will be served in PJ’s Restaurant, with festive decor bringing the festive spirit to life.
BEWLEY'S SCORES WORLD FIRST IN SUSTAINABLE COFFEE PRODUCTION
One of the world’s leading conservationists has hailed Bewley’s for its role in a global breakthrough in sustainable coffee production.
Bewley’s-backed innovations in Honduras, Central America, will lead coffee’s response to the climate emergency, according to renowned environmentalist Dr Jane Goodall (pictured). Dr Goodall says coffee contributes to the destruction of the tropical forest where it is grown and farmers are often poorly paid, causing millions to live in poverty.
Now Bewley’s has supported a world-first Integrated Open Canopy (IOC) system, which ensures 50% of a coffee farm consists of conserved or restored forest habitat.
It is also backing a project using solar energy and biofuel to dry its coffee –rather than clearing forest for firewood to power industrial coffee dryers.
TV PRESENTER TAKES ON CYCLING CHALLENGE
TV presenter Fred Sirieix – of First Dates fame - has been filming in Donegal and Northern Ireland for a new ITV series called Fred’s Tour De Ireland. The five-part series will air on ITV1 and the streaming service ITVX in spring 2025. Filming is supported by Tourism Ireland and Irish Ferries.
“I applaud Bewley's for being the leading company supporting sustainable coffee grown using the groundbreaking IOC method,” said Dr Goodall, founder of the Jane Goodall Institute and who found global fame for her work with chimpanzees.
GERMAN ACTOR BRINGS DRAMA TO IRISH WHISKEY
A popular German actor called Joe Bausch recently visited Ireland, exploring the island’s long and rich tradition of whiskey distilling. Bausch - known for his role in a popular German television crime series called Tatort – was documenting his trip for a two-page article that will appear in various German publications and will be read by approximately 1.7 million.
The actor’s whiskey-themed itinerary included the Midleton Distillery Experience in Cork, a guided tour of St Canice’s Cathedral and The Red Book of Ossory in Kilkenny and a tour of Pearse Lyons Distillery in Dublin.
SUITE SURPRISE
The Five Star Lough Eske Castle hotel in Donegal has unveiled its new Donegal Suites. The 25 suites each feature a bespoke Magee 1866 tweed, the result of a collaboration between Magee 1866 and the hotel.
The burnt orange and salt and pepper tweed originates from the firm’s Eske Bunch collection, named after its weaving mill, situated on the banks of the River Eske not far from the hotel in Donegal town. www.lougheskecastlehotel.com
LUTTRELLSTOWN LAUDED FOR LUXURY
Luttrellstown Castle Resort has been honoured with a host of international awards at the recent World Luxury Awards which were held in Galgorm Resort, Co. Antrim.
The resort won the Best Luxury Boutique Resort (Regional), Best Luxury Resort (County) and Best Luxury Wedding Resort (Continent).
DUBLIN BY NIGHT DRAWS 40,000
The second Dublin by Night Fest attracted an evening crowd of almost 40,000 to the city centre for the free event, organisers have revealed. The event aims to generate a fun, safe, family friendly atmosphere in the city centre after dark while promoting city-based art and culture.
Numbers attending increased by 15,000 on last year’s 25,000 figure for the inaugural event. Dublin by Night Fest is jointly
organised by Dublin Town, Dublin City Council, Fáilte Ireland under the Winter in Dublin programme, and the
Department of Tourism, Culture, Arts, Gaeltacht, Sport and Media, with the support of An Garda Síochána.
SYSCO BOOSTS NI TEAM
Sysco, Ireland’s foodservice specialist, has appointed two new members to its senior management team in Northern Ireland in line with its long-term growth strategy, which aims to see the Northern Ireland operations double over the next four years. Mark O’Gara has been appointed as General Manager, Sysco Northern Ireland, and Gareth Clements has been appointed as Head of Sales, Sysco NI. The appointments come as the foodservice specialist prepares to open its new state-of-the-art facility at Nutt’s Corner in 2025.
SAVOUR KILKENNY A ROARING SUCCESS
TOP 30 LISTING FOR COUNTY CLARE IN SUSTAINABLE TOURISM INDEX
County Clare has jumped ten places in a ranking of global destinations that have demonstrated a commitment to sustainable tourism. The Global Destination Sustainability (GDS) Movement has unveiled its 2024 Top 40 Destinations Index which sees The Banner County rise from 38th to 28th in a list that also includes Sydney, Singapore, Copenhagen, Barcelona, Melbourne, Montreal and Reykjavik.
Pictured are the Bridges of Ross at Loop Head Peninsula in County Clare.
Over 68,000 visitors graced the streets of Kilkenny as Savour Kilkenny, one of Ireland’s longestrunning food festivals, took place in the public space from the junction of the
Parade and Patrick Street, past Kilkenny Castle to the end of Castle Gardens.
The event has been described as a multinational “feast of flavours”.
ANANTARA THE MARKER DUBLIN HOTEL
KEEPING UP WITH THE FUTURE IN DUBLIN’S DOCKLANDS
Taking over at a well-known hotel at the same time as it has altered its name presents a certain type of challenge for the incumbent GM, but relaxed Dutchman Ludo de Jong seems more than up to this particular challenge, along with whatever else the world might throw at him in his new role in Dublin – as General Manager of Anantara The Marker Dublin Hotel.
Born in The Hague, Ludo grew up in the Dutch capital before going to study hotel management for four years in Amsterdam.
“My brothers were involved in the catering industry,” says Ludo.
“So from that, I saw from a very young age that it’s very nice to work in hospitality, that you can create very nice experiences.”
“I worked in stewarding at a restaurant where my brother was a manager…”
The four-year diploma course he studied was an internationally recognized one and, he says, “it was a very rounded education in the hospitality industry – covering everything from knowledge of wines to grappling with hotel accounts management.”
A Distinguished Career
During that first Belgian internship, Ludo found that he had a particular passion for the food-and-beverages area.
“I liked the fact that every day was a bit different,” says Ludo, “that every day you can make new changes and new directions and set out for success. That’s something I really liked. You can have small successes and bigger successes. It was also very important that I had the right people around me to help develop and that has always been possible in my career.”
After continuing with Marriott back in Holland, Ludo’s first major role came as Director of Event Management at their Renaissance Hotel in Amsterdam. It was a multifaceted role that also involved him managing the bar and ‘F&B’ section of the hotel, with good support and guidance from the General Manager.
The Thrill of the Challenge
“I’m a strong believer in the idea that if you put the effort in and you show your dedication and your willingness to learn, then you can progress. And that’s something that I encourage from my team as well”.
“When I was younger, I was trying to manage people who were much older than me that there’s a better way of doing things… when I think back on that now, I think that I was also trying to help them to do things better. Some people are eager to change and some people are more challenging in that respect. But that’s also part of the job, I think.”
It’s the thrill of the challenge in his career that drives him, he says; whether it’s working with three-star Michelin chefs such as Jacob Jan Boerma or making a success of a restaurant that’s on the 13th floor and doesn’t open out onto the street.
“The idea is that you make a destination out of it and it’s vital to get local people to use it. It’s important for tourists too, because when people are travelling around the world, they all really want to mix with the locals and eat where the local people are eating.”
“One of the things that we want to do here is to work on brand awareness. We’re part of the Anantara brand. When I walk around Dublin city, everybody still refers to it as The Marker Hotel but it’s Anantara The Marker Dublin Hotel, so our brand needs to be publicised locally. In addition, we need to completely reposition the hotel within the local market.”
Ludo de Jong, General Manager of Anantara The
Marker Dublin Hotel
Anantara The Marker Hotel
“We have so much to offer. Of course, there have been many additions in the city –new hotels and new restaurants – so it’s very important to stay relevant and I think that the offering we have is excellent. We’re going to do some enhancements in our afternoon tea. We’re going to refurbish our rooftop bar… for me, the key would be to reposition it locally and to drive it more.”
The Docklands is gaining in popularity all the time as an exciting destination in its own right, being the ‘new’ part of town and housing one of its main theatres. With Ludo’s guidance, he aims to ensure
Anantara The Marker’s continuance as one of the key destinations within that destination. The hotel is offering a series of unique experiences that set them apart from other hotels. These include taking a boat trip off Howth with Executive Chef Gareth Mullins, wild sea swimming and adding poetry readings as part of a revamped Afternoon Tea service. In terms of managing the staff in the hotel, the main characteristic that Ludo seeks in hiring staff is the right attitude.
“The right people are not always the ones with the best professional career,” says Ludo.
“For me, it’s very much about the right attitude. If a person wants to make the right attitude and that it fills them with joy, then we can teach that person everything, but it’s about finding that right fit for the hotel… a willingness to drive to make that experience for our guest.”
“We are continuously working on our product and enhancing it to stay relevant… if you come to the theatre, it’s great to have a good bar close by… to enjoy the Rooftop or have the best cocktail, for example. They also have their own beer (Misery Hill Beer) brand and a resident custodian /storyteller Derek Brennan.”
LUDO DE JONG
Staying Connected
Being part of hospitality organisations has been an important part of Ludo’s career path and it’s something he would advise to anyone else working in the industry.
“For sure it’s important. Staying connected is key, whether it's finding that new supplier or staying in touch with new products and technologies in the industry. Having a drive for change is also necessary.”
“In the Netherlands, for example, I was board member of the Amsterdam division of the Royal Dutch hospitality institute – the Koninklijke Horeca Nederland Amsterdam. With that organisation, we managed to get some changes in a number of areas and also for the team.”
“Next to that, we have the Luxury Hotels of Amsterdam, where you sit if you are a GM of one of the five-star hotels in the city and where you can also make an impact. I’m also a member of European Hotel Managers Association and with these kinds of memberships, you get to talk to other people in similar positions around Europe and you learn from them and get inspired by them.”
Leading Hotels of the World
“With this hotel, we’re part of the Leading Hotels of the World – one of the most prestigious global hotel brand organisations. Being part of this prestigious group is very important for us as it allows us to network with our industry colleagues across the world and allows us the opportunity to share ideas and experiences. It is also globally recognised by luxury buyers and agents all around the world who recognise the Leading Hotels of the World brand.”
As for any advice he might have to offer people considering a career in hospitality, Ludo says that it’s always important to have a goal in mind:
“If you set your own goal, then you need to understand what is the path to get there and who do you need to support you in getting there.
As I say, if you put the effort in and showcase that you’re willing to invest yourself in learning and developing, then you have the opportunity to grow in any company. And within hospitality, it’s so great again because you have the opportunity to do this anywhere around the world.”
LUDO
FOODSERVICE FOCUS FOR MUSGRAVE MARKETPLACE
With the hospitality industry gearing up for the beginning of the festive season, we caught up with Declan Flood – Head of Foodservice at Musgrave MarketPlace, Ireland’s leading foodservice and wholesale business.
An integral cog in the Musgrave Group wheel, Musgrave MarketPlace is Ireland’s leading foodservice and wholesale business, serving 45,000 customers across the industry.
Declan explains, “Our customer base spans cafes, hotels, pubs, restaurants, corporate and event catering. We cater for both independent and chain customers and we are the partner of choice to more than three-quarters of hotels on the island of Ireland.”
“We have the strongest fulfilment capability of any foodservice supplier in the market. With nine depots spread across Ireland – it means we can respond quickly when our customers need support. This is underpinned by our dedicated account management team, customer support centre and our state-of-the-art online platform.”
The foodservice division at Musgrave directly employs over 1,100 people who are
passionate about providing a high-quality and competitive offering to their customers.
Declan Flood, Head of Foodservice
Culture of Innovation
“For us, it is very important to be able to offer our customers choice and diversity In products and ranges that allow them to thrive – that means providing more innovative and unique food experiences. Quality, local and specialist products enable us to meet the needs of our customers and the constantly evolving trends within the food industry.”
There is a clear culture of innovation at Musgrave MarketPlace with teams, including product specialists, constantly monitoring the market to keep up to date with consumer trends.
Recent investment in the revamped Food Emporium at Musgrave MarketPlace Ballymun is a clear indication of that innovation and Declan is keen to stress the importance of customer involvement.
“Our Food Emporiums act as a hub and meeting place for the hospitality sector; a space for businesses to be inspired and learn from our teams of development chefs.”
“We know how important it is to see, smell and taste new products, so our knowledgeable experts are on hand to support our customers with tastings, operation reviews, menu revision and staff training around food safety.”
While expanding its range to cater for international cuisines is important and evident through the acquisitions of the likes of Italicatessen and Ritter Courivaud, supporting local will always be at the heart of the business.
“Across the Musgrave Group, we have a long and proud heritage in food across the island of Ireland.
We are passionate about supporting local and Irish producers - working with over 800 Irish suppliers across our wholesale and foodservice division. And supporting the Irish hospitality and the wider food industry is equally fundamental to our ethos.”
TU Scholarship Programme
Musgrave MarketPlace recently announced an expansion of its scholarship programme with Technological University (TU) Dublin – now supporting more students financially through three-year scholarships alongside providing access to industry mentors and events.
The enhanced scholarship programme follows an investment of over €350k in the creation of a state-of-theart student training restaurant at the university’s Grangegorman campus.
“As a strategic partner of TU Dublin, we want to nurture the next generation of foodservice professionals and by 2025 we will have supported 48 student bursaries in partnership with TU Dublin, investing in upand-coming chefs and future leaders of the food industry.”
“Business Made Easy”
It is evident that Musgrave MarketPlace is a committed industry supporter and are cognisant of current challenges for many businesses. As the sector prepares to navigate its busiest period, Declan is confident that his team will be there to deliver.
“At Musgrave MarketPlace, we are committed to building trusted relationships with our customers while delivering exceptional service, as part of ongoing “Business Made Easy” promise. We listen to our customers who tell us time and time again that our commitment to customer service is a key strength and that will always be the case.”
Michael McCormack, MD Musgrave Wholesale Partners and Rory Stack from the Yacht Clontarf launch Musgrave MarketPlace’s online digital ordering platform.
IFSA Awards 2025 AN OPPORTUNITY TO SHOWCASE FOODSERVICE INNOVATION
We are delighted to launch the IFSA’s Award Programme 2025. The IFSA’S are aimed at showcasing the wealth of innovation and technology which our members continually bring to market each year.
The theme of The IFSA’s will be “Environmental Sustainability and the Circular Economy” and judging will be led by a panel of independent industry experts.
The awards, proudly sponsored by Gas Networks Ireland, will feature products brought to market since December 2023 in the realm of Light and Heavy Equipment, Technology -Led Products and Services along with Sustainable Food and Packaging and will also feature an industry nominated National / Local Foodservice Supplier Of The Year.
Winners will be announced and shortlisted products will be displayed at the special showcase area at CATEX2025. Find out more and submit your entry below by 10th January.
IFSA ENTRY I NFORMATION
IFSA FAMILY CHRISTMAS MOVIE EVENT
Invite your staff, clients and their families along to this exclusive IFSA Private Screening and Christmas Event at the ODEON Point Village, Dublin & Victoria Square Belfast.
9.30am: Warm Welcome Reception Visit Santa at his grotto, presents for all the children and other entertainment on the day. Meanwhile adults can enjoy some tea, coffee and mince pies.
11.00am: Private Screening of Paddington in Peru
CHRISTMAS MOVIE EVENT BOOKING FORM
Dates:
23rd November: Odeon Victoria Square *SOLD OUT
7th December: Odeon Point Village, Dublin
8th December: Odeon Point Village, Dublin
This event sells out every year - book early to avoid disappointment via the link (left) or contact louise.mcloughlin@ifsa.eu.com for more information.
It’s been 50 years since Armada Hotel opened their doors in West Clare. The Catering Innovation Agency have been on a journey to help put all elements in place to give the hotel, their kitchen staff and their customers the sight, sounds and the taste of good food created in an ergonomic and energy efficient environment!
Reflecting the coastline into the kitchen with new product line PALUX X-Line, consists of a seamless cooker system combined with sophisticated modular technology.
CIA Ireland
The Catering Innovation team introduced a seamless cooking system combined with sophisticated modular technology that offers flexibility, performance and design orientation.
Combined with one of the biggest solar roof installations in the west coast owner John Burke is again a leader in the green economy and energy efficiency .
OR PHONE 01-517 9088
Enhance Customer Experience and Reduce Complex and Time-consuming Cash Handling Tasks
Efficiency and productivity are always top of mind for hospitality businesses.
But when they seek to optimise their operations, there’s one area that often gets overlooked –their cash processes.
Often just accepted as a cost of doing business, manual cash handling costs staff and owners a huge amount of time and energy, and is often named one of the most stressful aspects of the day. GLORY can help you.
As a global leader in cash recycling solutions, we can help you automate your cash processes to not only deliver improved financial control, efficiency, and visibility across your business, but also help you increase labour efficiency and streamline operations.
From kitchen, to front of house, to back office, our solutions optimise the ordering, payments, hygiene, security and delivery at the point-of-sale, giving you time and flexibility to deploy your resources across higher value areas of your business.
Reducing complex and time-consuming tasks such as cash handling, enables you focus on your customers and their needs.
To learn more about how Glory’s cash automation solutions can drive efficiency in your business, get in touch.
Calor BioLPG: The Sustainable Energy That Connects and Powers Ireland’s Hospitality Sector
Calor BioLPG offers a sustainable and cost-effective energy solution for the hospitality sector, helping businesses meet sustainability goals while keeping operational costs in check. This certified renewable energy source is made from a blend of 100% renewable and sustainably sourced raw materials. Calor can work with you to tailor a solution for your business. Available in blends such as 10%, 25%, 50% and 100% BioLPG, Calor provides flexible options to suit different business needs, budgets and sustainability targets.
One of the key advantages of BioLPG is its environmental impact; switching to BioLPG can reduce CO emissions by up to 80% compared to conventional fossil fuels, making it an excellent choice for hospitality venues committed to lowering their carbon footprint.
Another benefit is that it requires no change to existing LPG appliances, allowing businesses to adopt greener energy seamlessly without incurring additional installation costs or disruption.
For hotels, restaurants, and event spaces, LPG & BioLPG also represents a more economical energy source when compared to electricity for running appliances such as water heaters, Combi ovens, and other catering appliances. Lower energy costs translate to significant savings, allowing hospitality businesses to allocate more resources toward guest experience enhancements or other operational improvements.
Calor BioLPG not only meets the high standards of renewable certification but also aligns with Calor’s commitment to being “the energy that connects us”—powering progress for the hospitality industry with cleaner, reliable, and cost-efficient energy solutions. Visit calorgas.ie for more information.
RADIUS ENERGY
As we begin to enter the Winter period and energy demand begins to pick up, electricity and gas prices will once again be one of the highest costs hospitality and food service businesses face. At Radius Energy we can help take the stress of managing these costs away by ensuring your business is on an appropriate contract and getting the best value around.
We can also offer advice and guidance on ESG and sustainability goals as well as how to reduce your carbon emissions and overall consumption numbers. For a free, no obligation, analysis of your bills and contracts please get in touch by calling or emailing our dedicated IFSA team who have extensive experience in assisting food, food service and hospitality businesses.
7721 209 540
“Artis is delighted to offer, exclusively to the Republic of Ireland and the UK, through its distributor partners, the amazing New Glitch 14oz Collins Glass”.
Designed by Kate Gerwin, a celebrated bartender and the 1st woman to win the Bols World Bartending Championship. Kate’s Glitch Glass design won the recent Glassology competition and was developed and manufactured in Europe, by Onis.
Kate: “When I look for glassware for my own bar, I look for something that catches the eye but is still functional. Ice is also a consideration. I want a glass that would highlight a perfectly clear cube yet allows the drink to shine through”.
This unique glass with its artful, modernist design, impacts all five senses and enhances the drinking experience.
The Glitches down the sides of the glass make it visually appealing, enhances the bartender’s creation and is very easy and comfortable to hold.
Established in 1965, the GenWare product range provides innovative and affordable Tabletop, Barware, Drinkware and Buffetware to the hospitality industry.
The NEW GenWare Aqua Green addition to the Terra Vitrified Porcelain collection is meticulously crafted to bring a touch of nature’s serenity to the dining experience.
This range is perfect for those who appreciate a timeless aesthetic that complements any table setting, creating a sense of celebration of nature and taste.
The rolled edges of each piece ensures durability and functionality for added
chip resistance, along with a polished foot reduces damage when stacked and stored. Both are essential for busy hotel, restaurant and foodservice environments.
With nine stunning colours to choose from, each with their own intricate detail, ensures they are well-suited within any establishment.
Visit www.nevilleuk.com to view more than 4,000 items available to order today!
With Picasso Digital, hotels and conference facilities get digital services for booking, check-in and payment so Hoteliers can focus more on what is most important to the business, the guests.
Mostof staff's time in hotels, hostels and conference facilities is spent on unnecessary administrative tasks, which a smart system like Picasso Digital could handle automatically.
More free time for the hotel front staff means do not have to keep looking down into a screen, more time conversing with guests, give information and sell the business.
INTRODUCING
Global Flavours to Optimise your Meal Solutions
BR Foodservice (part of BR Marketing), is a family owned Irish company, who are experts in food importation and distribution with over 40 years.
Our new and dedicated BR Foodservice Team provide brand support through wholesalers and foodservice customers nationally. Our portfolio includes market leading food brands such as Blue Dragon Sauces and Kühne Gherkin, Mustard and Fried Onion Ranges.
The technology exists to automate most steps; everything from check-in, payment, key card, receipt management, etc.
The need to optimize labour, technology to improve operation management, and innovations to increase revenue and reduce cost are paramount. It is part of Hotels’ budget review for the following year to address concerns and challenges new
They are available in foodservice and wholesale formats, providing focused solutions for your Hotel and Restaurant. We aim to source and deliver the best products and choice for your Hotel and Restaurant customers, optimising their meal solutions today and into the future. We strive to bring the competitive edge to your hospitality business through value-added service and excellence in execution.
and old to create the competitive edge, consolidate the repeat customers and acquire new clients.
Installing an All-In-One hotel property-management system can be a solution to many problems allowing also Hoteliers to have constant access at their fingertips and technology capable of simplifying operations and minimizing errors with leaner, sleeker operations and solutions.
AK Techotel has produced IT solutions for the hotel industry for over 30 years and aims to be the most digitized independent system supplier on the market. Picasso
Digital offer a simple and immediate solutions to those challenge within an All-In-One PMS that can be tailored to property needs and integrate with other services offered within the property.
Our brands are carefully selected to provide you with both choice and quality for superior meal solutions.
Please contact Karol our Key Account Manager for BR Foodservice on (086) 0331919 to discuss how we can work with you to enhance your hospitality business. To find out more about our portfolio please visit us at www.brmarketing.ie
Sysco Ireland gives update on growth strategy
Sysco Ireland, Ireland’s largest foodservice specialist, has announced that its growth strategy is advancing at pace as it gives an update on its investment in the mid-west and north of the island.
The company is investing £23m in the development of a state-of-the-art distribution facility at Nutt’s Corner, County Antrim. Due for completion in the first half of 2025, the new facility will initially employ 200 people locally, rising to more than 300 throughout its first year.
Meanwhile, in September, Minister of State Patrick O’Donovan officially opened Sysco Limerick following a major refurbishment of the company’s mid-west hub.
The culmination of two years’ work, at an investment of €2.6m, the upgrade has seen the Limerick site transformed into a modern facility specifically designed to meet growing industry demands across the region.
Renovation work to enhance the site includes the creation of contemporary office spaces, a state-of-the-art development kitchen,
In today’s fast-paced hospitality environment, efficiency in the kitchen isn’t just an advantage—it’s essential. DateCodeGenie® is transforming kitchen operations by automating food labelling, eliminating the time-consuming need for handwritten labels. This simpleto-use system frees up chefs and kitchen staff to spend more time on what truly matters: crafting dishes that delight and nourish customers.
For senior chefs, general managers, and business owners, DateCodeGenie® from NCCO International offers a practical solution that not only improves food safety scores but also saves significant time each day.
...extended warehouse space, as well as updated canteen and gym facilities designed and built to meet the company’s sustainability ambitions.
Sysco Ireland offers a range of over 10,000 food products with 70% sourced locally across the island, with guaranteed next day delivery.
Mark Lee, Chief Executive Officer, Sysco Ireland commented: “These projects form part of Sysco’s wider growth strategy, which with continued investment in our offering, innovation and people, has helped to establish the b usiness as the leading foodservice provider on the island of Ireland.”
Seamlessly integrating with the KitchTech digital HACCP system, or as a stand-alone solution, DateCodeGenie® takes the guesswork out of labelling by automatically generating accurate, compliant labels with just a few taps. This means that, in addition to speed, kitchens benefit from consistency and a streamlined food safety process that’s easy to manage.
With DateCodeGenie®, hospitality teams can focus less on compliance tasks and more on creating exceptional dining experiences, knowing they’ve got an efficient, reliable partner in food safety and operations.
For more information contact: NCCO International Ireland Ltd www.ncco.eu
Steve Donnellan sdonnellan@ncco.com
Dr. Donagh Davern is a Lecturer in Hospitality Management at Munster Technological University and a former Hotel General Manager
STAFFING THE HOSPITALITY SECTOR, IS THE CRISIS OVER?
One of the greatest challenges which the hospitality sector has faced in recent years is that of staff shortages. There is no doubt that this issue is not just as a result of one factor, but is caused by a combination of perceptions of poor pay, long hours, a lack of flexibility, work-life balance and opportunity.
IS THE STAFFING CRISIS OVER?
In the UK this has resulted in a shortfall of approximately 170,000 hospitality jobs according to their Office for National Statistics (ONS).
In Ireland, the housing crisis is also a contributor to staff shortages in tourism hot spots such as Killarney, where potential staff are finding it increasingly more difficult to find suitable accommodation for themselves – especially in the high-demand summer months.
The response from some hotels has been to invest in staff accommodation, whether by renting it, or as in the case of the Europe Hotel by building 60 en-suite staff bedrooms, along with a gym, laundry facilities, recreational areas and a bicycle storage facility, costing in excess of €12 million.
In Australia, the industry is struggling to attract skilled staff and has called on their Federal Government to incentivise training opportunities as businesses are forced to curtail opening hours due to staff shortages. Jobs such as Chef, Waiter and Baker are listed on Australia’s skills priority list due to the shortages of suitably qualified individuals, as operators worry that staff shortages for these professions are causing customer discontent, which combined with the rising cost of living crisis, is severely hitting their bottom lines. Subsidies for both trainees and apprentices in the sector are being called for to encourage people into the sector. According to ABC News, The Restaurant and Catering Industry Association in Australia has called on Government to incentivise training for chefs and bar staff as a matter of urgency, as it has previously for the construction sector, with Jobs and Skills Australia predicting that an extra 21.400 hospitality workers in areas such as wait staff, baristas and bartending will be required in the next 5 years to fill skills gaps. Worries are also
being voiced in response to the Federal Government’s announcement that they will be placing a cap on student numbers to 270,000 in 2025, as this contingent is normally a huge feeder for employment gaps in the Australian hospitality sector.
More and more hotels in Ireland are investing in the area of staff engagement and the employee survey has become the norm rather than the exception. Fáilte Ireland’s Employer Excellence Programme, launched in September 2022, currently has over 260 participants and its goal is to increase employee engagement and enhance the appeal of the workplace. It’s collaboration with Great Place to Work strives to reposition the sector as an excellent workplace through its use of employee surveys, action plans, a suite of supports, annual awards and national media coverage.
Launching later this year, the Irish Hotels Federation’s (IHF) reimagined Quality Employer Programme, will offer IHF members support in the establishment of policies, procedures and practices across six key areas which will aim to improve people practices in an individual hotel and further contribute to the improvement of the overall employer brand of the hotel and guesthouse sector. Areas such as Onboarding, Work-life Balance, Leadership, Diversity, Training and Recognition...
...are all included in this programme, which has been modernised to reflect the substantial changes in people management practices which have occurred since the original QEP was launched back in 1996. The application process has been moved to a digital platform, with a comprehensive suite of support materials available online for members. The IHF’s Shaping Brighter Futures annual conferences and their annual Employee of the Year programme are also efforts towards the enhancement of the sector as an employer of choice.
While hospitality businesses in Dublin and in other tourist hotspots increasingly rely on staff from countries such as Brazil, Romania and Moldova for service provision, the number of students choosing to study hospitality at third level continues to decline, with many of the Technological Universities and Colleges specialising in this area seeing a marked decrease in demand for courses across areas such as Tourism, Hospitality, Beverages and Culinary courses – some even removing their offering in this area completely from the CAO list due to a lack of interest.
Those Institutes who once specialised in this area and had dedicated departments devoted to training in these disciplines, have now diversified out of necessity to other areas of education.
So could technology be an answer to shortages of certain categories of staff?
There is no doubt that the integration of technology, including Artificial Intelligence (AI) and robotics, can lead to increases in efficiency, streamline processes, deliver faster service and reduce human error and in some cases, it can enhance customer service in the organisation. AI Bots on websites are making information available 24-7 so that clients in America can ask their questions concerning potential or future reservations outside of
office hours. Guest Service robots are offering the information services once confined to the human Concierge, while their “colleague” robots are utilised to deliver room service, transport accommodation linens and clean bedrooms. Automated check in allows customers to check-in at a kiosk in the Lobby and access their bedroom utilising their mobile phone, with no human interaction. Many Hoteliers are now wondering if they should jump on the AI bandwagon and venture into the world of robotics as a potential solution to their staffing woes.
The cost of inflation, particularly in input costs such as energy, food, beverages and labour has also seen many food businesses reduce menu offerings and curtail opening hours.
Worryingly, recent figures released by the Central Statistics Office (CSO) show that the accommodation and food services sector suffered the largest monthly decline in employment again in July 2024 (0.8%), following on from a 1% drop in June – all this at a time when demand for hospitality employees should be at its peak. Combined with the closure of almost 612 restaurants, cafes, gastropubs and other food serving business in the last year according to the Restaurant Association of Ireland (RAI) and with the Vintners Association of Ireland (VFI) stating that there were 117 pub closures in 2023, maybe the demand for staff in the sector has reached its peak.
These startling closure figures, along with Fáilte Ireland’s release of their most recent Tourism Barometer which found that 53% of tourism businesses (from over 1,000 operators) have had fewer customers this summer in comparison to last summer may mean that the recruitment and retention crisis for the hospitality sector may have finally run its course.
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HELLMANN’S
VEGAN MAYO
Hellmann’s Vegan Mayo, now with no allergens to declare*, has the unmistakable Hellmann’s flavour your customers expect. With no compromises, you can stock one mayonnaise to use across your menu, saving you time and money.
Known for its creamy consistency and rich taste, Hellmann’s Vegan Mayo is becoming a popular option for those seeking plant-based alternatives without sacrificing flavour or texture. It appeals not only to vegans, but also to flexitarians and anyone interested in reducing animal products in their diet.
Offering the same indulgence as traditional mayonnaise, this plant-based version is made without eggs, making it suitable for a wide range of dietary preferences.
Notably, Hellmann’s Vegan Mayo is also free from artificial colours and flavours, maintaining the brand’s commitment to high-quality, clean ingredients. Additionally, it now has no allergens to declare* making it accessible for those with allergens or sensitivities.
One of the main reasons for Hellmann’s Vegan Mayo’s popularity is its versatility. It can be used in the same way as traditional mayonnaise, making it a convenient choice for various recipes. From sandwiches and wraps to dips and dressings,
...it seamlessly integrates into dishes, adding creaminess and enhancing flavours without overpowering them. Hellmann’s Vegan Mayo is also heat-stable, which means it can be used in cooked dishes, such as vegan casseroles or pasta salads, without separating or becoming greasy.
This versatility makes Hellmann’s Vegan Mayo an ideal option for those who enjoy experimenting in the kitchen. It works well in both savoury and sweet recipes, adding moisture to vegan baked goods like cakes or muffins and enhancing the creaminess in coleslaws and potato salads.
For those looking to make their own dressings, mixing Hellmann’s Vegan Mayo with ingredients like mustard, vinegar, or spices allows for easy customisation and endless flavour possibilities.
For inspiration, Chef Thom Bateman’s vegan recipes are quick, easy and delicious ways to prep your menu, without sacrificing on taste or quality. Visit https://www.unileverfoodsolutions.ie/chef-inspiration/hellmanns/morethanmayo.html to watch his latest recipes.
Hellmann’s vegan mayo is so good, you won’t believe it’s vegan!
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STEAKHOUSE
ALL FIRED UP FOR IRISH BEEF
The World Steak Challenge is an event that takes place every September. This year, the event was on in Holland, at Vlees & Co in Amsterdam, with the awards ceremony being reserved for November at the Smith & Wollensky American Steakhouse in central London.
n the panel of judges involved in the competition is Irishman Richie Wilson. He is Culinary Director at both Fire (steakhouse) and Sole (predominantly seafood) restaurants in Dublin.
Like so many chefs in Ireland, the influence came through the maternal line, through his mother and her mother.
“I always loved cooking,” says Richie.
“I don’t think that there was ever anything else that I wanted to do… Growing up, food was very important in our household and mealtimes were very important.”
Richie’s journey through the Irish catering scene followed a fast-evolving path as the sophistication levels of the Irish palate rose rapidly. From the Gresham Hotel via Eddie Rocket’s (where he met his wife-to-be, Sue),
Richie had to move from his native Dublin to Athlone for his formal culinary training.
“I really soaked it up,” says Richie. “I very happily stayed behind in college when there were nights on, like when there was a dinner on for 2nd and 3rd-year students.”
FIRE award-winning steakhouse and bar in the heart of Dublin city centre.
A LEARNING CURVE
“I’d volunteer to help out and get involved. I wanted to be involved in everything.” Richie organised some work placements in Dublin and these included a stint at Grattan’s Restaurant; a “crazy busy” place at the time where he prepared many Cajun prawns. Then came a placement at the Hibernian Hotel.
“The food in there was at another level,” says Richie. “That really opened my eyes more than anything I’d seen up to that point. It was such a huge learning curve –I really learned from there.”
After graduation, Richie was awarded a scholarship to American private university Johnson & Wales in Providence, Rhode Island.
“The learning curve on that was massive,” recalls Richie. “I learned ice-carving from a master ice-carver, a Japanese chef taught me how to make Japanese food, a German chef taught me how to make sausages… it was superb tuition.”
A SUPPORTIVE FAMILY
For Richie, the hospitality sector was always exciting but even though his parents were always supportive of his career choice, it was one that they never overly encouraged, knowing how tough the job was.
After his American educational chapter, he returned to Dublin. Back at the Hibernian, he got a phone call from a rising culinary star.
“He said, ‘I’m Paul Flynn’ and I was thinking like, ‘Yeah, who are you really?’… Paul was running La Stampa at the time and he was literally in the process of opening up the Tannery.”
"A GREAT MENTOR"
It was the beginning of a memorable 3-year spell at the Tannery in Dungarvan.
“He was a great mentor,” says Richie. “An amazing chef and an amazing person. He’s not out to shock like some television chefs and his skills and palate and understanding were second to none.”
Sue was coming back to Dublin to do her Masters so he left The Tannery with a heavy heart but his next move was to work with another culinary star, Kevin Thornton. It involved cutting short his holidays when the job offer came through but Richie couldn’t pass up the opportunity.
Although he came close to leaving after the first intensive day in the kitchen, the buzz on the next day convinced him to stay. He remained for another year and a half until Thornton’s Restaurant achieved its second Michelin star in 2001 – the first time an Irish chef had achieved such an honour.
FIRE RESTAURANT
After a move to the highvolume world of the Westin Hotel, Richie got the call to work at Fire (previously known as Fadó), where he has worked for the last 12 years.
“They don’t accept second best in anything all,” says Richie. “And it’s a family – we all watch out for one another, and I know that a lot of people say that but it really is a family here.”
The two restaurants employ some 186 people between them, with a large marketing and sales operation ensuring that seats are filled all the time. There is also a very strong culture of using all Irish produce as much as possible. “We never rest on our laurels,” says Richie. “Providence is everything to me. In reality, if you find the best possible produce, everything is easy after that. In both restaurants, it’s a definite decision to use Irish produce wherever it’s humanly possible.”
THE WORLD STEAK CHALLENGE
It creates a very different level of service in a restaurant, Richie says, when the waiter is familiar with the producers of all the elements of the meal. And it’s part of the philosophy and drive to find the best that has encompassed Richie’s involvement in the World Steak Challenge.
“The World Steak Challenge is ultimately a search for the best steak in world,” says Richie, who points out that it wasn’t until after Covid that FIRE had decided to focus its efforts on becoming a topclass steakhouse. And it was around 5 years ago that the competition was brought to Ireland – specifically to FIRE.
“For every single member of staff, it was an amazing experience,” recalls Richie.
“You’re talking well in excess of 400 entrants from around the world. Each piece of beef is sent as a whole joint. The rules are that there must be nothing on the bone.”
As the competition has grown, so too have the number of categories – both of the steak types and their geographical source – and the number of prizes. Wagyu beef gets an entirely separate category, as it’s so different in nature from everything else.
“A full team of Irish butchers travels with me as well,” says Richie. “This will be the second year that they will have travelled with me but it’s probably the 5th or 6th year that they’ve done the butchering for it.”
The beef producers choose the piece of beef that they want to enter. The cut is presented to the judges in its raw form first, with variations from the different butchering practices from the different parts of the world.
“On the day of judging, we’d have five or six chefs all lined up on the grill. Each chef will be cooking one steak at a time. Our idea is to get as level a playing field as possible, so we’re not judging how the chef cooked it, or how they’ve seasoned it. We have to get everything as consistent as possible so that the beef on its own is being judged.”
CARBON FOOTPRINT
Steaks are cooked on a Synergy grill, which burns off any residue that might influence the flavour of the next steak and salting is carefully monitored so as to be consistent. Aside from the main competition, there are also round-table talks on various subjects. These include such topical topics as carbon footprint. On that, Richie says, it is surprising the amount of measures that one can take to reduce beef production’s carbon footprint.
“There are a lot of things you can do –from the type of feed you use to the age at which you slaughter the animal. The older the animal is, the higher amount of methane it produces.”
SHARING KNOWLEDGE GLOBALLY
Another aspect of these great world beef gatherings is the networking value of them. It involves sharing knowledge with beef producers and chefs from Argentina or Australia or Italy and all of them hold the Irish bovine in great esteem. Much of this, Richie says, is down to the “phenomenal” promotional work carried out by Bord Bia.
“The level at which Irish beef is held at around the world is astonishing. And it isn’t until you sit down with people like this that you fully realise how proud you can be of the produce that’s coming from this country.”
This year’s event:
“This year was by far and away the largest since it’s conception,” says Richie, “with more entries than ever and 94 judges attending. I also believe this year was the toughest in terms of judging. With the bar being raised each year, achieving a medal is a serious achievement. Winning a gold is enormous!”
“I am delighted to say that Ireland has performed extraordinarily well with all of the producers, receiving notification of their achievements last week. Our own Peter Hannan achieved a Gold Medal for the Salt Aged Rib-Eye we serve here in FIRE and SOLE.”
THE COMPETITION
“I cannot wait to go to London in November when the overall awards will be presented and I can tell you that Ireland will be well represented there!”
“Each year I get more and more excited as the competition draws closer and with good reason – 3 days of sampling the best beef in the world is truly a privilege. Representing Ireland along with fellow Irish judges, the Irish butchers and of course our chef Ciarán, filled me with pride and put a little pep in my step while I was there.
Can’t wait for next year!”
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HOTELIERS CALL FOR URGENT CHANGE IN DIRECTION TO SAFEGUARD TOURISM AND HOSPITALITY
TEN KEY POLICY PRIORITIES TO STAVE OFF GROWING COMMERCIAL CRISIS WITHIN THE SECTOR
IRISH HOTELS FEDERATION GENERAL ELECTION MANIFESTO
The Irish Hotels Federation (IHF) called on all political parties and candidates in the general election to commit to policy measures aimed at staving off the commercial crisis facing the wider tourism and hospitality industry, particularly food service businesses. Launching its manifesto, IHF President Michael Magner states that an urgent change in direction is now required to ensure the future viability of the industry as Ireland’s largest indigenous employer.
“Tourism and hospitality businesses are facing enormous challenges as a result of unsustainable cost increases”, notes Mr Magner. “These have largely been driven by the Government’s own economic policies. At the same time, there has been a worrying failure to offset these increases
and provide meaningful measures to assist struggling business within the sector These businesses are the backbone of our tourism economy, supporting over 270,000 livelihoods the length and breadth of the country, some 70% of which are outside of Dublin.”
The IHF is calling on all political parties and candidates in the general election to commit to the following key policy initiatives including as outlined in our manifesto:
Urgent Review of the Government’s Tourism Policy Approach
9% VAT for food services
Cost of doing business
Air Access
Training & Skills
Tourism Marketing & Development
Sustainability
Access to Finance
Tips and Gratuities
Dedicated Department for Tourism and Hospitality
FOOD WASTE
Food waste is a crucial consideration for hotels and restaurants more than ever nowadays, particularly in light of increasing resource prices and sustainability concerns.
It is essential to acknowledge that mitigating food waste requires a systemic approach throughout the entire food supply chain.
However, this article will focus primarily on what hotels can reasonably do to mitigate food waste from a guest management perspective. This is an interesting stance, as it is reasonable for hotels or restaurants to fear that introducing initiatives to encourage guests to waste less food may be a very complex or expensive endeavour or potentially compromise the guest experience.
Fortunately, this doesn’t have to be the case. There is a lot of research today that suggests easy, yet effective, ways for hotels or restaurants to introduce ways to reduce food waste.
Research by University of Queensland
Lots of inspiration in this regard can be sought from the "Low Harm Hedonism" project by the University of Queensland, which uses research and case studies to identify how to successfully entice guests to behave in a more environmentally sustainable manner.
Reduce Plate Waste at Buffets by 20%
One such example was a stamp collection game to reduce family plate waste at buffets. Families collected stamps when they did not leave food behind and placed the stamps in a booklet. If the booklet was complete by the end of their stay, they received a prize at checkout. In this particular experiment, the proportion of families that left no plate waste behind increased by 34%. Similarly, another experiment demonstrated that the simple act of using small plates at buffets reduced food waste by 20%. Another successful initiative involved incentivising guests to reduce food waste, offering a 20% discount for eating up all the food taken from the buffet. These initiatives could be quickly and easily implemented by restaurants and hotels.
There is also potential to use effective communication to influence guests to make more environmentally responsible decisions and reduce food waste. A study by Fazal-eHasan et al. (2023) showed that while guests who waste food often experience guilt and regret, these negative emotions alone cannot motivate a guest to mitigate food wastage. Accordingly, messaging should be framed more positively. Businesses may display images of suggested portion sizes at buffets or emphasise the financial benefits of reducing food waste (e.g., for small hotels, emphasise how reducing food waste can help make their businesses financially viable).
References:
Fazal-e-Hasan, S. M., Mortimer, G., Ahmadi, H., Abid, M., Farooque, O., & Amrollahi, A. (2023). How tourists’ negative and positive emotions motivate their intentions to reduce food waste. Journal of Sustainable Tourism, 32(10), 2039–2059. https://doi.org/10.1080/09669582.202 3.2264539
The University of Queensland (n.d.). The Low Harm Hedonism Initiative Industry Handbook. https://aibe.uq.edu. au/files/7535/lhh-industry-handbook.pdf
"Clear your Plate" Initiatives
Various hotel brands have implemented innovative and effective food waste reduction initiatives and strategies. For example, Novotel Abu Dhabi Gate has removed unpopular items from menus and buffets and displayed daily food waste counts to raise guest awareness. Various hotels have introduced “Clear Your Plate” initiatives to reduce food waste. In the case of the Ibis Hotel Singapore, the hotel would determine the number of clean plates left by guests and donate SGD $1 per plate to The Food Bank Singapore Ltd. Hilton also leverages technology to identify the areas with the highest food waste at breakfast. Having identified that breads, pastries and fruits were these areas, they reduced portion sizes. This helped to contribute to a significant reduction in food waste.
Commendably, many hotels and restaurants also have developed partnerships with initiatives such as Too Good To Go and Foodcloud.
Best wishes on your food waste reduction journey!
