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Select. Autumn 2012
CONTENTS
Letter from
the Editor
W
elcome to our second issue of Select, we hope you enjoy it. This autumn issue includes an amazing exclusive interview with the Costa del Sol’s favourite chef, Dani Garcia, information on the dreaded social security system from our resident accountant, design advice and information, plus new product and technology news. You can check out pictures from our launch party which took place on 4th October to celebrate the new magazine and offer some excellent networking opportunities for our advertisers, contributors and supporters. As well as our launch party, the Costa del Sol has been celebrating the birthday of one of the most important hoteliers in the region, Count Rudi of the Marbella Club Hotel. We were lucky enough to meet up with him, enjoy the party and speak exclusively to the man himself. You can read the interview on page 14. We have launched our new sections on jobs, commercial recruitment and artisan in this issue. Please note we are looking for partner companies to provide us with job listings and businesses for sale, so please let us know if you or anyone you know can help. We’d also love to hear who your food heroes are. People making a difference in the artisan sector, allowing us to feature them in a future issue. Check out our Facebook page, catch up with the latest hospitality news, post any jobs and discuss the matters most important to the industry. Look for us on Facebook, Select Trade Magazine, and please like our page. Georgina Shaw Editor georgina@selectmagazineonline.com
6
A Chef’s Tale
8
Bites
An exclusive interview with Marbella’s most famous chef, Dani García
A taste of Don Giovanni’s exquisite cuisine
11 Artisan Fresh products to your door 14 Check In
The Costa del Sol celebrates the life of the region’s most iconic Hotelier, Count Rudi
16 Uncorked
Charlotte Rodriguez from Cervinco Internacional explains the wine harvest
19 Barman’s Banter
Take a look at the coolest bar in Benalmádena
Places 22 Trading From New York to the Costa del Sol; Chef Stefan shares his personal experience about finding a place to live and work on the coast
25 Tricks of the Trade
Worried about Social Security taxes and opening licences? Ask our experts
my Pad 28 Pimp Sally Blackshaw shares the secrets of great interior design
34 Tool Box
The latest industry prototypes, gadgets and concepts
39 Launch Pad ‘Slim’ drinks
be Fair 41 To Trade shows not to be missed! Few Good Men 42 AConcierge Confidential
44 Selected
A listing of distributors througout the coast
Select.
LAUNCHES IN STYLE AT NU FLUID
FAST FACTS + Over 100 people were in attendance + We drank – Cava and Heineken Extra Cold followed by Hype Energy shots with Babicka vodka – lethal! + We ate – Delicious Thai inspired nibbles including prawn crackers, spring rolls, minted lamb skewers and spiced potato wedges.
Our very own Select Magazine, the Costa del Sol’s first trade magazine for the hospitality industry, was officially launched on 4th October at Nu Fluid in Elviria. We brought together our editorial and design team, our advertisers, contributors and members of the hospitality industry from up and down the Costa del Sol for this enjoyable event. It was great to be able to celebrate the production of the magazine before the publication of our second issue and unite hospitality professionals and associate businesses to build positive relationships and share experiences and skills. Here’s hoping this is the first of many Select Parties!
4
Select.
Photos on this page by Gregory Korvin
LAUNCHES IN STYLE AT NU FLUID
“ What a great way
to celebrate the launch of our magazine, so pleased everyone could come and join the party.
”
Angelo
“ It’s brilliant to
meet the contributors and advertisers and get so much positive feedback. We’re very proud of the result of all the hard work.
”
Georgina
“ Looking forward to being in the next issue! Jason
Check out more photos on our Facebook page: Select Trade Magazine
”
magazine I read it from cover to cover ” “ Great Chris really believe the magazine fills a gap in the market ” “ IAndrew 5
A Chef’s Tale
FROM PUERTO BANÚS TO PARK AVENUE
D
ani Garcia was born in Marbella in 1975 and made his name at Tragabuches in Ronda, before opening his own restaurant, Calima. Garcia was presented with the Best Chef Award (National Gastronomy Prize) for 2008 by Spain’s prestigious Royal Academy of Gastronomy, in recognition for his dedication and efforts in the promotion of Spanish culinary culture around the world. In 2010 he was appointed as an Ambassador for Marbella. Select spoke to him to find out more. Have you always wanted to be a chef? Not always, I had the same dream as many kids - to be a professional football player! Cooking was always something that I enjoyed but it wasn’t until I was 17 that I decided I wanted to pursue it as a career. Can you tell us a little bit about your early career? Once I’d decided that I definitely wanted to be a chef, I started at the La Consula School of Hospitality in Malaga. Two years later I went to work with Martín Berasategui, who back then held two Michelin stars. It was then when I decided I wanted to specialise in high-end cuisine and to pursue my dream of having my own restaurant. Why did you choose to return to the Costa del Sol? I wanted to be close to my family and Marbella is a cosmopolitan place with lots of possibilities for a high-end restaurant. It was a logical decision for me and it made sense for both my personal and professional life. What has been the highlight of your career so far? Being so young and achieving two Michelin stars. But I think that the real highlight is yet to come, which is opening my own restaurant in New York – the city of my dreams. What is your proudest accomplishment? That’s difficult to say, but I certainly feel proud when I see traditional Spanish dishes featuring in high-end cuisine. We have been able to elevate this sometimes humble cuisine to fine dining and it is wonderful to see that dishes like “gazpacho” or “gazpachuelo” can be part of a two Michelin star menu. What is your favourite restaurant? It is and will always be El Bulli
6
Is it difficult to make a high-end restaurant profitable? It’s a hard balancing act, Spain is a complicated place to run a profitable restaurant if you really want to dedicate yourself to high-end cuisine. To produce cutting-edge food to Michelin standards here is difficult and costly due to the system. This results in overheads which are higher than people are prepared to pay and means that these kinds of restaurants will always be at crisis point. What advice would you give aspiring chefs? Pursue your dreams and cook with your head, palate and heart. Who do you admire professionally? Ferrán Adriá Who inspires you? I know a lot of good, inspiring chefs. However I also find inspiration from complete strangers! What are your plans for the next twelve months? To open Manzanilla NYC and planning for the 2013 season at Calima. You are known internationally as one of the first chefs to use liquid nitrogen; do you still use this process in your cooking? Yes, liquid nitrogen is as essential for us as a Thermomix or an oven. However, we use it as a technique to achieve a goal and not just as a gimmick. What culinary trends do you predict for 2013? It’s not easy to say… In our case, it will be the year of Obulato (ultra thin, edible, clear film discs made from potato starch). Also, as we always do, we’ll be thinking global, acting local and many others are following this trend.
A Chef’s Tale
“Pursue your dreams
and cook with your head, palate and heart.”
A lot of other famous chefs have turned to television, do you think you would ever have your own TV show? I am not interested in TV at the moment. It is something I might consider in the future because I think if you really want to do something good you have to dedicate 100% to it. Can you tell us about your newest venture, Manzanilla in New York? Manzanilla is the culmination of a life-long dream. It is our very own brasserie but with Spanish products. I am very excited about this project, we are putting a lot of care and love into it. It will be an à la carte restaurant with the best dishes taken from all our experience over the last ten years, combined with new ones created especially for NYC. Why did you choose to open in New York City? New York is the dream location for not only chefs but for any professional.
Thanks Dani, we hope to see you in New York next year! Calima reopens for their 2013 season on March 15th. Visit www.restaurantecalima.es for more information and to make a reservation. Manzanilla NYC is due to open in November 2013 in the Flatiron District, on Park Avenue 345 South.
7
Bites
TO OPEN OR NOT TO OPEN
That is the question
Tagliatelle with White Truffle
By Nigel Goldman
D
uring the past couple of years, or the crisis as economists like to call it, most restaurateurs have worked flat out to make ends meet. How refreshing then to discover an award winning restaurant, that can pick and choose when they open, such is their quality and desirability. I am referring to Award winning chef, Andrea Tumbarello, who brings the authentic Italian touch to his cuisine direct from his restaurant in Madrid, to Don Giovanni situated at Finca Cortesin. Finca Cortesin is one of my favourites an amazing Spa Hotel in Casares, and home of the Volvo Matchplay golf tournament. It is the perfect retreat for a relaxing few days, and some gastronomy. They have four first class restaurants, including another favourite of mine Schillo – and in my opinion probably the best restaurant on the Costa del Sol. When I went to visit a few weeks ago, I was lucky - Don Giovanni was open for the holiday weekend. ‘Back to Madrid Monday’, they announced. The place is very bright and beautifully laid out. Staff attend you in signature uniforms, and Andrea wears his trademark black chef’s hat. I tucked into pasta served with a truffle sauce which Andrea mixed and poured at the table - totally divine, and unique. Then I went for some veal that was so tender it melted in the mouth, beautifully presented and a complete delight. All this washed down with an amazing Italian Amarone. On the table next to me were two families from Austria, one of the guys was a psychiatrist. They were regulars and raved about the place. I concur, Don Giovanni is excellent and you have that from a shrink as well as me, you would need putting in a straight jacket if you disagreed. Go visit, but make sure they are open otherwise a trip to Madrid would be worth having on the cards. Don Giovanni is open for the Easter Week and summer each year and does around 3,500 covers during this period. They find that this period is sufficient to be profitable and prefer to focus on the peak season and increase demand over a shorter period of time. Reservations: 952 937 882 - 661 465 014
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Don Giovanni Recipe
Ingredients 100g of tagliatelle per person Leeks Prosecco wine Vegetable stock Parmesan White truffle
1. 2. 3.
Make a good vegetable stock
Soften the chopped leeks in butter
Reduce the Prosecco until the alcohol has burnt off and the flavour has concentrated
4.
Add the vegetable stock and a handful of grated parmesan cheese and stir to combine
5. 6.
Cook the pasta in salted water
When the pasta is ‘al dente’, drain and add to the sauce to be cooked for a few seconds. Ensure the pasta is completely coated in the sauce
7.
Serve with grated white truffle according to taste
Bites
10 I
Service Tips for Customer Loyalty
n a world where people have become extremely value conscious, one of the only ways to compete, outside of price, is with customer service. Create a better experience and you create better value. The restaurants that create the best experience and deliver the highest levels of customer confidence are the ones that stay in business longer and aren’t forced to sell their food & drink at reduced margins. Here is a Top Ten list of customer service tips from Shep Hyken’s book, ‘The Amazement Revolution’.
1
Give your customer a membership experience. You don’t have to call them members, but treat them special.
2
Make the customers’ problem your problem. By solving their problems and needs, you create a partnership.
3
Create a brand promise that is so strong and compelling that it makes your customers think of you more as a partner than just another restaurant.
4
Get employees excited about working for you. An enthusiastic and positive work environment is felt by the customer.
5
Make sure you have the right people in the ‘customer facing’ jobs. Consider moving the ones that aren’t customer focused to other positions inside your restaurant.
6
Send thank you notes.
7
Consider a thoughtful gift for your customers. Not one that is expensive, but one that is unexpected, memorable and appreciated.
8
Look at your customers as a community. Engage in conversations with them and listen to their ideas and suggestions. Make them part of your process for improvement.
9
Teach everyone in your restaurant that when it comes to customer service, everyone needs to be a leader – and they should lead by example.
10
Make it personal. People like doing business with people they know, they like and they trust. Take time to personally reach out to your customers to get to know them better and find out what they really need.
Shep Hyken, CSP is a professional speaker and author who helps companies develop loyal relationships with their customers and employees.
For more information on Shep’s speaking programs, books, and other learning products, please contact: shep@hyken.com www.hyken.com. For information on customer service training, go to www.TheCustomerFocus.com 9
Artisan
A Café with Local Flavour
S
mall World Cafe is all about keeping things simple. The partners have all been friends for years, training at Les Roches and in New York, they set out to create a successful restaurant whilst having some fun along the way. Virtually everything produced by Small World Cafe is homemade, except the Mars Bars which go in the cakes and the mustard which is added to the salad dressings. The boys do not believe in taking short cuts, products arrive daily to ensure that everything is fresh and cooked to order. They believe in supporting the local community and use over twenty suppliers, from within Andalucia, ensuring freshness whilst reducing their carbon footprint. Alistair, one of the partners, explained “We are very aware of the carbon footprint a restaurant can leave, especially when operating in the crisis. We like to support the local community and believe that using locally produced ingredients can make a big difference to the taste of key products such as fish, meat, fruit and vegetables. Small World believes that customers value locally sourced products enjoying both their proximity and superior quality and taste.”
Small World Café doesn’t believe in taking short cuts, products arrive daily to ensure that everything is fresh and cooked to order.
The key, Alistair continues, is to be humble and realistic with the prices: “Sensible pricing ensures us a high volume of trade, which in turn allows us to buy and consume all the fruit and vegetables within the same day. The client knows when he is eating fresh food and appreciates it, so we get repeat business and can provide them daily with fresh food. This year, for instance, VAT went up, and we didn’t increase our prices”. We asked Alistair what artisan meant to him; he described his chefs as the true artisans, turning raw produce into fantastic dishes like their speciality seared tuna steak. He also told us about his fantastic artisan bread, one of the few products which they buy in, for use in all their burgers and sandwiches. Alistair elaborated “The supplier we use is a local man who represents three artisan bakers here in Marbella. When you discover suppliers who show a true passion for their industry, you know you’re dealing with the right guys, it’s almost as if we make it ourselves as they are willing to customise and experiment with any ingredients.” (Check out our article all about this supplier on the following page.) The menu at Small World clearly states the ingredients and suppliers used, indicating the dishes which are suitable for vegetarians and those with certain allergies. Small World offers a seasonally changing menu along with a daily specials menu, where all dishes are made from special produce. These dishes are ordered the same day and in limited supply, so once they are gone, they are gone! One of the most popular of the speciality dishes is the ‘Pumpkin Tower’; layers of roasted Cajun pumpkin, sautéed spinach, pan-fried goats cheese topped with a poached egg, all served with a basil pesto dressing and a drizzle of truffle oil. Small World Cafe is located 1km off Marbella’s Golden Mile in the Le Village Commercial Centre, on the Istan road. For more information visit www.smallworldcafe.com or call: 952 771 046
11
Artisan
Bringing Artisan Bread to Your Door
O
ne of the sectors embracing the artisan trend is the bread industry and traditional bakers producing quality products without added chemicals or industrial processes are growing in popularity. Artisan bread is made using traditional methods with the essential ingredients of flour, salt and yeast without chemical additives or preservatives. A company who has spotted this trend and capitalized on it is Pan Express. They were formed when their founders were sat outside a service station and seeing the large quantities of people who bought “fresh” bread from there. This bread is factory produced, part baked, frozen and then cooked on site for the appearance and smell of fresh bread. Although it doesn’t compare in taste, texture and flavour to the artisanal breads made by the professional bakers it actually costs more. One of the Founders, Daniel Mariscal, explains, “We were looking at all this trade coming in and out of the service station and wondering why they were paying more for this factory produced, pre-cooked bread, rather than going to their local baker and buying something much better for less. We concluded that it was simply the convenience of being able to park easily, grab their fresh bread and take it straight home and we instantly saw a business opportunity. We thought that if people could have beautiful fresh bread, traditionally made, delivered to their door for the same price as they could buy it in the shops, that it would open up these delicious artisan loaves to people and make it really easy for them to try all the lovely options on offer.”
“People today are
putting more value on the balance between quality and price and wanting to eat healthier, more natural foods.”
LOC ALL YP RO DU PREM IUM QUAL
ITY
12
CE D
Pan Express have done the hard work for us and found a network of brilliant bakers in the areas of Alhaurín, Coín, Monda, Torremolinos and Marbella, which offer different specialities. They have developed an efficient delivery system so the consumer can get the bread they want direct to their door with no delivery charge and no minimum order. Their network of bakeries supply a huge range of breads including rustic breads made by hand and cooked in a wood fired oven in Coín, traditional baguettes made in a French bakery in Marbella and even Jewish bread including delicious bagels, pretzels, jalás and challah. They ensure that all the bread they supplied has no artificial additives or preservatives, is made with quality flour and allowed to prove naturally. This gives great flavour and texture and more nutritional benefits than bread made in a factory.
The Market for Artisan Bread
Pan Express have identified a rapidly changing market with more and more people looking for a traditional bread which is healthier and tastier. They’ve also observed a growing number of people with food intolerances to products such as gluten who are looking for alternatives to industrially produced breads and want to know more about the produce they are consuming. Daniel says “I think the market is definitely changing and people are wanting to go back to more traditional ways. People today are putting more value on the balance between quality and price and wanting to eat healthier, more natural foods. Although there’s no doubt that the economic situation is hitting people hard, people still don’t skimp on the service and product. Consumers are prepared to pay slightly more if they see there is added value.” They have realized the hospitality industry as a huge potential market for them. “I think it is really important now for the best restaurants to serve their food with the best bread and hotel guests are more demanding when it comes to their breakfast goods. Consumers are looking for quality products, but companies don’t want the hassle of getting several small suppliers to ensure the right variety of products. Our service allows restaurants and hotels access to beautiful fresh bread of all different flavours and types every day for no extra cost, so we are expecting more orders to come from this sector from now on.” Order your bread or breakfast baskets online at: www.panexpress.es
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Check In
A LIVING LEGEND The Costa del Sol celebrates the life of the region’s most iconic Hotelier
R
udolf Graf von Schönburg, better known as Count Rudi, was instrumental in developing the Marbella Club Hotel into the first Leading Hotel in Spain and helping to make the town into one of the most desirable tourist destinations in the World.
On 25th September Count Rudi turned 80 and the Costa del Sol took the opportunity to celebrate his great life. During this packed day Marbella Town Hall dedicated a star to him on Marbella’s answer to Los Angeles’ Walk of Fame - Bulevar de la Fama. Then there was a Thanksgiving Service in Marbella’s main church where over 200 people celebrated his long and full life and he was presented with a personal birthday wish from the Vatican. This magical day concluded with a cocktail reception at Marbella Club’s Villa del Mar with over 300 people in attendance. He was honoured by many people desperate to express how important he has been in the hospitality industry and to Marbella in general. Managing Director of the Marbella Club Hotel Group, Shaun Leleu, commented “I don’t think any of us here know any better host in any hotel in the world than Count Rudi. Rudi you epitomize hospitality and everything which is good in this industry”. Mayor of Marbella, Angeles Muñoz, summed up the mood by saying “Count Rudi is the essence of what is the best about Marbella.” As part of the celebrations he received the Gold Medal for Tourism from Promotur and was described by Promotur Marbella’s President as “One of the pillars of tourism for Marbella and the best Ambassador Marbella could possibly have for promoting the city around the World.”
14
“ Count Rudi epitomizes hospitality and everything which is good in this industry ”
At 80 he remains young at heart and full of energy and charm and has no plans to stop working. Select was lucky enough to speak to this iconic hotelier and find out what makes him tick. Hi Count Rudi, tell us what made you go into hospitality? I loved to work with people, for people and to entertain. Maybe subconsciously my upbringing in a castle influenced my career choice, as there was always so much entertaining to do and we all felt a responsibility for the people on our estates.
Check In
“Everything at the
Marbella Club in those days was simple but done in the best of taste and using the best quality raw materials we could find”
How did you get started? I studied Hotel Management at the famous University of Lausanne in Switzerland, then started working on reception at the Four Seasons Hotel in Hamburg. My cousin, Prince Alfonso Hohenlohe, just happened to be staying at the hotel at this time and asked me what I was doing in Hamburg, as he needed me in Marbella to help him with his new hotel. My contract was finishing at the Four Seasons, so I agreed to go over to Marbella and started work there in 1956. What did your job entail in those early days? Officially I was there to commercialize the hotel and support the General Manager at the time, a man who was excellent at operations but not experienced in sales. However in reality we were such as small team that I got involved in everything; I supervised reception, undertook Guest Relation duties, worked with the Chef developing the menus and improving the offering, marketing the hotel globally and much more. What happened next? I was asked to set up another club in Mexico for Prince Alfonso from 1958 to 1960 and then I came back to the Marbella Club as General Manager, a position I held for 22 years. This period marked the time when the Marbella Club took off as a “hot” destination for the jet set. I was lucky enough to be at the centre of its expansion from a rustic family finca to Spain’s first Leading Hotel of the World. What were the challenges of establishing one of the world’s best hotels in Marbella at that time? Everything was difficult at the beginning, as we were trying to turn a poor, old, traditional Spanish town into an International paradise which met the high standards of the upper class traveler. Although the hotel wasn’t the most modern or luxurious, we sold the luxuries we thought were important – beautiful gardens, good air, comfortable beds, great showers and good taste in everything. Getting the raw materials for even the most basic necessities wasn’t easy. For example, when we started there was no public water supply, so we had to dig wells and pump the water into the water tower to get enough pressure for the excellent showers we knew were essential after the long and dusty journey to the hotel. We even had to import big shower heads from the UK, as they didn’t exist here. To get comfortable beds we had to buy mattresses in Barcelona and then we made the bed bases and also the bedding by hand. We didn’t have headboards, so the Prince himself hand painted headboards onto the walls in a different style per room. To get electricity we went to Málaga and were told that they would be happy to connect us, but that there was no copper wire so we had to find it ourselves. Off the record he told us where to buy it on the black market and if we brought it to him they would then connect us.
Everything at the Marbella Club in those days was simple but done in the best of taste and using the best quality raw materials we could find. I understand you left the hotel in the 1980s, what brought you back? From 1983-1993 I worked on Prince Bismark’s Marbella Hill Club and was then appointed Manager of The Club La Zagaleta. In 1993 I was delighted to receive a call from the current owner David Shamoon to say that he wanted to buy the Marbella Club and bring it back to its former glory, but he would only buy it on the condition that I agreed to come back and help him. I of course agreed and returned in the capacity of the Owner’s Personal Advisor, Board Member and Ambassador for the Hotel, a role I am honored to still hold. Mr Shamoon was so fond of the Marbella Club that it hurt him deeply to see it in decline. He decided to buy the hotel and invest a significant amount to improve the facilities, refurbish the rooms and generally bring it back to its former glory – only even better! There is still significant investment being made in the hotel, with some very exciting plans a foot this year to refurbish the Kids’ Club, spa, beach club and our event venue Villa del Mar. Are you not ready to retire at 80? Absolutely not, I work because I love to work and it makes me feel eternally young. I hope I can still do it for a long time! Every day I wake up at 7am, walk into town to get some exercise and then start work. As long as I can continue to be useful to the Marbella Club and Marbella as a town I will keep working. Thank you Count Rudi – you are an example to us all.
15
Uncorked
THE HARVEST
L
ong gone are the days when grape pickers, villagers and family members together trod the freshly harvested grapes during the sun bathed evenings of September and early October; but the celebration and the exhaustion of the harvest continues to be shared amongst all those involved. In many towns and villages all over Europe, the local autumn festivities still coincide to celebrate the harvest end.
When to Harvest?
It is vitally important that the grapes should be harvested at their optimum moment of ripeness. Not too much, and not too little. In the old days deciding when to start harvesting depended entirely on the knowledge and intuition of the winemaker. Nowadays, with the help of modern technology, we can be far more precise and accurate. The often snow covered, pruned vines sleep deeply during the winter months, gradually absorbing all the richness the soil can offer. It is very important that the vine should rest well during this winter period in order to be strong and healthy for the next summer. Climate variations make a big difference on when the grapes will be ready to harvest and what the wine quality will be. Rain during the spring, followed by a warm, mainly dry summer, with just the odd shower, and ideally a hot, dry end to August, creates the perfect climatic conditions for a vineyard full of well matured healthy grapes. If the summer is too cold, the grapes might just reach maturity, but the pips will still be green and will therefore impart a bitter, unripe taste to the young wine. If the sun is too strong, and the bunches are not sufficiently covered by the canopy of leaves, the grapes can become sun
16
Rain during the spring, followed by a warm, mainly dry summer... creates the perfect climatic conditions for a vineyard full of well matured healthy grapes. burnt and shriveled even though they are not yet fully ripe. In the old days, this ripeness was controlled mainly by tasting the grapes, but now there are modern forms of analysis which are performed in the winery laboratory. Even so, the grapes are still tasted regularly off the vine, and on an almost daily basis coming towards the harvest.
Harvesting Methods
Many grapes are still hand harvested. The bunches are sorted on a table, very often in the vineyard, so only the best and healthiest bunches are used. Small wineries producing quality wines almost always harvest by hand. Indeed, this is a legal stipulation in many areas, when referring to quality wines. However, mechanical harvesting has many advantages for the larger vineyards. Cost is obvious, with the grapes being collected in a week with a couple of people, whereas manual harvesting would take six weeks and twenty or thirty people. With a large crop, a quick harvesting process also helps to ensure
Uncorked
Author Details Charlotte Rodriguez Cervinco Internacional Cervinco Internacional is a MĂĄlaga based trade wine distribution company serving bars, restaurants, clubs, supermarkets etc. on the Costa del Sol. They carry both Spanish and International wines and can design wine lists. 655 994 366 charlotte@cervinco.com
the grapes are completely ripe. The mechanical harvesters can also be used at night, when the grapes are cooler and the danger of premature fermentation is less.
2012 Harvest
2012 has been a very difficult year for vineyard owners and winemakers all over Europe. Spring frosts, always a nightmare, devastated the young buds in many countries including England, Austria, France, Northern Italy and many other more localized regions including some parts of Spain. However, nature is kind and takes care of her own. If the frost is not too late into the year often the damage caused can be recuperated. The damaged plant will reshoot, but it will usually mean that the quantity at harvest will be lessened. In recent years the gradual rise in temperatures has caused premature flowering, leaving the vines even more susceptible to these spring frosts. Hail can devastate a vineyard and there are certain areas which are climatically prone to these storms. In the famous French region of Burgundy it is a yearly hazard, but during this past spring a particularly severe storm smashed the early vine buds to pieces in many acres of vineyard in the Cotes de Nuits and Cotes de Beaune. Penedes, in Spain, also frequently suffers from hail, as do the Rioja and Ribera del Duero regions. However, the year 2012 presented other climatic problems for winemakers. England is a prime example, where the importance of the wine industry is growing rapidly, obtaining international recognition and praise, particularly for the sparkling and white wines produced. This year’s English spring has been the coldest and wettest registered since records began, producing conditions in which it has been very difficult for the grapes to mature sufficiently.
Similar conditions have prevailed in Bordeaux; too cold and too much rain. When the rain continues into summer, which has been the case, as soon as the sun comes out the vineyards become very humid. This humidity creates mildew and other fungal diseases. These conditions have prevailed in other French regions, so much so that it is calculated that this year’s overall harvest will be the smallest since 1991. In virtually all northern regions the date for starting the harvest has been approximately two weeks later than last year due to the immaturity of the grapes. Spain, on the other hand, has been suffering from severe drought. Portugal, Southern Italy and some areas in Southern France have also suffered the same fate. The summer of 2012 has been excessively dry in many regions, and this following an unusually dry winter. Now that the harvest is either well under way or almost finished in most of the Spanish wine growing regions, the comments are the same from all concerned. With the lack of rain, the grapes have not been able to grow to their normal size. Winemakers across the country are complaining of up to 25% less harvested. The worst hit areas are La Mancha and Andalucia, where the loss is up to 40% in some cases. Being further north, La Rioja and Navarra seem to be better off than most. However, the positive side to all this is that small grapes have far more concentrated flavours and will produce wines of very good quality. Due to the lack of rain and therefore absence of damp conditions in the vineyard, the grapes are healthy and completely without any fungal diseases.
So where does all this leave us? For 2012 Spanish wines it would appear that across the board the quality is going to be excellent, but due to lack of quantity the prices will be going up considerably. We will have to wait and see!
17
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Barman’s Banter
Keeping it
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here’s no doubt that opening a bar is a risky business. There’s so much competition that it’s essential that you have that special something to be able to attract the customers and lure them away from your competitors. Most bar owners try to stand out from the crowd with funky decor, an unusual menu, great service or low prices, but we were interested to find one bar going the extra mile and the extra few degrees to attract customers.
It’s made entirely of ice, including the walls, the bar, the seats, sculptures and even the glasses!
Boal’s Ice Bar in Puerto Marina Benalmádena is made entirely of ice, including the walls, the bar, the seats, sculptures and even the glasses! This is the first ice bar in Spain and the temperatures are kept at a chilly -14°C. Guests are given a fur cape, gloves and socks to keep warm and it attracts families and party goers looking for a different experience. This business model is very different from the usual bar as they charge an entry fee of 10€ per adult and 5€ per child. This includes rental of the warm clothing required to enjoy your experience plus a cocktail or soft drink. It is then possible to stay and have more drinks of course, but most people just have the drink included in the fee and then move through to their igloo bar and icebar disco. Adding on the bar and disco has enabled them to keep hold of the customers from the other bars in the area. They have a wide range of slushy cocktails which can be consumed outside, perfect for the summer season and a good way to extend the ice theme. They open earlier as well, to capture the family market, staying open from 12.00 to 04.00. Their distinctive ice themed branding with polar bears guarding the doors as well as the compulsory dolly birds with flyers certainly attracts attention and brings a good volume of stag and hen nights, groups and families – they even had a visit from Kerry Katona. It must have cost a huge amount to set up the bar and the running costs must be high, but by being different they are able to attract the crowds when not all the bars in Benalmádena manage to do so.
man r a B a om Notes AFdarm from Nu Fluid of Scotland
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minds me e bar; it re a big group of lads ic n a f o a ide nt gine I love the ! I can ima rtainly wouldn’t wa e mer’s day c ite m I s u . b s e re a e w n o the ut th eir night o cording to starting th re though brrrr. Ac ying in there for 22 the f sta to work in e record o ple must be mad. enduranc eo n p a – ’s r that a re e e th though is t swimw s ju in s th te m e bar sets o fr h minu e ic k h ta would ething w I m n o o s s l tic s ia le c ta The at spe it’s fan s can find th mpetition. For us e ut n b , o ry re e e v e osph eir co rt from th friendly atm about e.g. a d n a them apa ic s passionate s or child , good mu Thai Food nything that you’re me a , board ga akes you e it could b fundraising, sports m h ic h ing w s, music, film ties. Having someth ract loyal clientele att cili friendly fa elp ensure that you ming in. h o c ill y w e l n ia o c m e sp the and keep
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For more information visit www.boalsicebar.es 19
THE ONLY DRAUGHT SUPPLIER ON THE COAST THAT OFFERS A
7 DAY A WEEK DELIVERY
SAME DAY DELIVERY even on a Sunday! NEXT DAY INSTALLATION Once deciding to use BWS for your draught products we will arrange to do your install the very next working day. We will even arrange with your previous supplier to remove all the old equipment for you.
STORAGE A lot of bars have limited storage space, so by ordering daily you can maximize your working area.
OUT OF HOURS On occasion, some bars find themselves running out of draught after their supplier is closed for the day. Here at BWS we have two areas that stock an emergency supply of kegs which all of our customers have access to. This facility is available from 6pm until 10pm. (This out of hour service is collection only).
PRICING We can offer excellent prices and discounts on all our products, making some of them the cheapest on the coast.
OPEN 7 DAYS A WEEK CALLE MANUEL FRANCO CUBEIRO 28 POL IND EL PINILLO TORREMOLINOS
TEL: 952 373 233 info@bwsdrinksdistribution.com
T
he 42BELOW Cocktail World Cup is one of the world’s most unique and challenging mixology competitions which is now in its 8th year. Unlike other cocktail competitions, the 42BELOW Cocktail World Cup becomes a team game after the first round.
21 of the world’s best bartenders spent three days in Queenstown, New Zealand, throwing themselves from cable cars, flying in helicopters, riding the Shotover Jet, competing in terrifying challenges and listening to seminars from some of the industry’s most influential tastemakers. The week of adrenalin culminated at the 42BELOW Cocktail World Cup Final held at a disused aircraft hangar in Central Auckland on Friday September 7th. After leading the points table all week and winning the first two challenges of the competition, Team USA, who only met at the airport on the way to New Zealand, won the 42BELOW Cocktail World Cup 2012. They made not only a perfectly balanced and well executed drink but delivered a highly choreographed stage show. In keeping with the event’s theme ‘Lab Experiment’, their performance was inspired by American comic ‘The Incredible Hulk’, the ultimate scientific experiment gone wrong. “Winning is one thing but even being here is another. Getting the chance to meet other bartenders from around the world and of this caliber is an amazing opportunity. I’ve learned so many new bartending methods and made friends for life,” says Steve Schneider, from the winning team.
What Can You Learn From This?
This event is a clever marketing exercise on several levels and some of the ideas can be easily applied to other businesses. First the brand is included in the name, so every time the competition is mentioned the brand name is repeated. This raises awareness and interest in the brand and drives traffic to the website. Secondly the rules state that entrants must stock 42BELOW Original and at least two flavours in their bars, therefore expanding their distribution channels and creating demand for several products from the range. Entrants must create an original signature cocktail using any of the 42BELOW vodkas and the dominant spirit must be 42BELOW. This encourages the bars which stock the vodka to use this brand and promote the cocktail to their customers, thereby increasing the sales of the vodka within each distribution point.
Barman’s Banter
42BELOW Cocktail World Cup Team USA ‘Formula 42’
45 mls 42BELOW Pure 15 mls fresh lemon juice 7.5 mls fresh lime juice 22.5 mls passionfruit and Champagne vinegar shrub 5 mls green chilli-infused Chartreuse 15 mls black pepper-infused egg white Cucumber air garnish Shake and served in a small rocks glass. Top with cucumber air.
In an incredibly tightly contested final, Team New Zealand took second place with Team GB coming in third. For more information, or to enter a team from your bar for next year, visit www.cocktailworldcup.com All entrants must stock at least two flavours of 42BELOW Original in their bars.
The competition has a cool, fun, funky feel, linked with adrenaline sports and an urban look. This adds to the brand identity and differentiates the vodka from other products in this crowded and highly competitive market. They use this event as a key part of their annual promotional drive both via the press and direct to bars. The use of press releases gives them ‘free’ publicity, gives the brand a huge push for a relatively low cost and allows them to have a similar presence as their hugely powerful competitors (all be it for a short period) without spending millions on advertising. This is obviously an extreme example, but sponsoring events or organising them yourselves are excellent ways of gaining promotion, loyal customers and generating sales. Just make sure they are aligned with your brand identity and values.
Trading Places Uncorked
LIVING THE DREAM Images by Jorge Morales Words by Carolyn Mowlem
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Working in downtown New York, textile designer Mona Arain Crites and her chef husband Stefan, often used to talk about leading a simpler life and working together to create a business that would reflect their talents. Having kissed goodbye to the Big Apple in 2005 with a dream of Stefan cooking the rustic food he enjoyed in their own restaurant, they rented an apartment in Marbella. With Stefan hard at work in the kitchen of one of the Coast’s top eateries, the search was on to find the property that would literally turn their lives around.
tefan and I met in New York, where we both lived for 13 years,” says Mona. “He’s originally from Ohio and I’m from London. We were both making names for ourselves professionally and life was sweet. But when we decided to start a family, things changed. New York is no place to raise children, they spend virtually all their time indoors and the cost of childcare is astronomical.
the Serranía de Ronda meets the Sierra de Grazalema. The moment we saw Al Lago, we knew our search was over and that we’d found the property we’d been dreaming of back in New York!”
When I was growing up we spent all our family holidays in Spain, usually on and around the Costa del Sol. It’s a region I’d come to know and love and with its healthy, family-friendly, outdoor lifestyle it seemed the perfect place to bring up a family.”
“Our agent negotiated everything for us, introduced us to an excellent lawyer and the transaction went through without a hitch. The day we moved in, we simply walked through the back door and took our suitcases straight upstairs to unpack. The staff went about their work as normal, the only difference being that when we closed the door that night, the money in the till was ours!”
“We could see in our mind’s eye exactly the property we were looking for, although it was hard to put it into words,” explains Stefan. “Over a period of about a year virtually all my days off were spent property-hunting from Tarifa – on the Atlantic Coast – all the way to Vélez-Málaga where we viewed a disused monastery, and Frigiliana where a mango farm caught our eye. We viewed several promising places, including a fabulous old watermill in Guaro but nothing quite ticked all the boxes. And then one day our agent phoned to say they were sure they’d found us exactly what we were looking for. So our property consultant drove us up to the beautiful white village of Zahara de la Sierra, roughly at the point where 22
“It needed quite a bit of attention, but nothing we couldn’t fix and it had masses of potential, so we decided to buy it there and then,” Mona recalls.
For Mona and Stefan the first priority was the kitchen. “It was in a terrible state. The first wet day we had, the rain actually fell inside the fridge! There was no professional equipment, just domestic appliances, so as we’d spent all our money buying the property, we simply bought everything we needed second-hand from a catering supplier. To begin with we kept the menu pretty much as it was – only lighter and fresher – because it’s always risky to change things too quickly. But we also had our specials board, and the first time that more guests ordered from that than from the original menu was a very big day for Mona and me!”
Trading Uncorked Places The following year they refurbished the dining room, creating a snug and cosy winter alternative to the welcoming al fresco terrace with its stunning lake and mountain views. More recently the couple have transformed the first floor – where they and the children had lived when they first moved in – to create a bijou rural hotel whose four pretty bedrooms, complete with walk-in showers and flat screen TVs were, like the dining room, designed by Mona. And all the hard work has certainly paid off. Al Lago Hotel & Restaurant features on Little Hotels and One Off Places as well as having an ‘excellent’ rating on TripAdvisor, and with Stefan at the helm – who describes his cuisine as ‘Andalusian contemporary Mediterranean Spanish’ – the Tourist Board have recognised their restaurant as one of the very best in the entire Sierra. Their fishmonger, who since Mona and Stefan’s arrival has opened a shop in the village, delivers them the finest Sushi-grade red tuna and freshly-landed shellfish from Cádiz three times a week; they serve prime meats – including wild boar in the winter – and the villagers, many of whom hunt, bring them fresh rabbits and partridge. Most of the fruit, vegetables and salad ingredients are organically grown on Al Lago’s own 11-acre smallholding. The most popular item on the menu is Stefan’s mouth-watering New York-style Vanilla Cheesecake of course! Now the biggest employers in Zahara, Mona and Stefan – both of whom now speak Spanish fluently – are pillars of the local community and totally immersed in village life, proving, done correctly and with a lot of hard work and experience, starting a hospitality enterprise here on the Costa del Sol, really can work! Their children, Casim (10) and Mahalia (6) are both bilingual and thriving at school in Ronda. They split their time between living in Ronda Monday to Friday during term-time and spending school holidays and weekends at a rented farmhouse just down the road from Al Lago. It’s the perfect balance for everyone and means that although Mona and
Stefan work long hours, they also enjoy lots of quality time with the children, swimming and fishing in the lake and exploring the breathtaking countryside right on their doorstep. www.al-lago.es Mona and Stefan bought Al Lago with the help of VIVA. VIVA talk to 120,000 people every month, many of whom are looking for a business opportunity as well as a home in the sun. www.yourviva.com 23
ACCOUNTANCY ADVICE FOR BARS AND RESTAURANTS
The Spanish Social Security System
Tricks of the Trade
TAX TELLS Accountant Julian Tankard from First Contact S.L. will be answering all your questions on money matters. This issue he is giving us the lowdown on Spanish Social Security basics for bars and restaurants.
EMPLOYEES
As from June 2011 new minimum fines were introduced imposing penalties for not having staff contracts registered with the social security office of €3,126, for every unregistered employee, up to a maximum of €10,000. In the event of those employees not having work permits (non-Europeans), the starting point is usually €10,000. These fines do exist, people are receiving them and it is therefore important that social security issues for staff are dealt with properly.
T
he social security system represents the most emotive issue within the employment sector in Spain. There are two main features to be considered, firstly the employers’ social security and secondly the employees’ social security.
Anybody working in Spain must have social security cover. There are no exceptions.
EMPLOYERS
Anybody in business, whether working on his own, with a partner or as an Administrator of a limited company, must pay selfemployed social security (called autónomo). This is approximately €330 per month, however there is a discount of 30% for the first 18 months for women under the age of 35 and men under the age of 30 when they start their first business. If a husband and wife partnership start a new business, they must both pay social security. The common belief that only one lot of social security is paid between spouses (or partners for that matter) is a mistake! The failure to register as autónomo can lead to serious consequences as far as fines are concerned and any late payment automatically attracts a 20% penalty plus interest. Additionally, the non-payment of social security leads to a “red flag” which can result in a number of different fiscal inspections, which are best avoided.
There are a number of different social security grades for employees, but for the purposes of this article we will talk about waiters, waitresses and bar staff. Their social security is approximately €2.80 per hour and therefore the liability of the employer in respect of a full-time member of staff is approximately €500 per month. It is for this reason that there exists a black economy and many business owners prefer to reduce their social security payments either by not registering all of their staff or, more commonly, by understating the hours that are worked. Care must be taken here because it is fraud and there are steps being taken in government at the moment to introduce fines for such frauds, and a recommendation of €50,000 has been put forward!
CONTRACTS
Nobody should be employed without an employment contract, not even for a day. Employment contracts allow for a short trial period and if the trial is unsuccessful then the contract can be terminated. Contracts can initially be for short periods of time during the first 12 months and it is not unusual to give a new employee a three month contract, for example, followed by a six or nine month contract etc. up to a maximum of 12 months. At this stage the contract would become indefinite which, in short, means that the employer has taken on a huge burden should he ever find the need to dismiss the employee, particularly through redundancy.
GOOD NEWS?
There is some good news! If a person is paying social security, whether as a self-employed person or an employee, his or her entire family can enjoy the benefits of the Spanish National Health System. Additionally, contributions go towards a state pension but payments must be made for at least 15 years in order to qualify.
First Contact, S.L, can assist you in your accounting and tax affairs, help you keep your books and records and assist you in compliance with the various rules and regulations to which you will be subject. Our English and Spanish partners have been assisting people in business on the coast since 1997. You can find out more at www.firstcontact.es or call us on 952 66 73 17 / 600 620 079. If you would like Julian to answer your questions in a future issue of the magazine please email them to fiscal@selectmagazineonline.com.
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Tricks of the Trade
LEGAL EAGLE OPENING A BAR OR RESTAURANT PART II Last issue’s advice from our lawyer Alejandro de Luna was very well received but we were asked to go into some more depth about the “Buy Out” options and also the different opening licences required. Please let us know if you’d like Alejandro to answer your questions for a future issue and we’ll put them to him. Select. When buying a traspaso should and can I ask for a “Buy out” option? How do I do that and how long should I ask for? Alejandro. In our last article we talked about the meaning of a “traspaso”, and we clarified that it was the price that a purchaser pays for the value of the business itself, differentiating it from the price of the premises or the rental to be paid when buying a business. The private agreement that you sign for the “traspaso” can contain various clauses. The Spanish civil code states that the parties have freedom to agree what they wish, within the limits of the law (article. 1255 CC). One clause in this contract could be a buyout option. This could be an option from the vendor to be able to buy back the business for a stipulated price within a certain period of time, or also an option for the purchaser to leave the business in the hands of the previous owner by getting a refund of at least part of the price paid for the “traspaso”. We recommend that vendors set the time period for this option to at least one year, but as mentioned, the parties are free to agree what they wish. Select. In our last issue we briefly discussed what you needed to open a bar or a restaurant and touched upon the issue of opening licences. We know this can be a complicated matter, how many different types of opening licences are there and how would I know which one to apply for?
offer other services like a café or bar and also a take away service. Bar/Café: These are defined as establishments where clients consume beverages with or without food. The food must be fast, precooked or easy to cook for fast consumption on the premises. Self service establishments fall into this category. Others: This rather broad category encompasses all establishments that play music, which according to the regulations ‘Orden INT/358/2011’ are the following: Bar with Music: opening hours from 12.00 until 2.30. Restaurant with Music: opening hours from 6.00 until 2.30. Discotheque: opening hours from 17.00 until 5.00. Concert hall, theatre, café theatre… etc. For each kind of activity you will need to fulfil certain legal parameters, and therefore you will need to contract the services of an expert (architect or engineer) who will manage the issuance of the licence for the requested activity. Even if the business is already running at the time of the purchase, we recommend that you use an expert in order to check that all the legal obligations relating to this activity are according to the regulations.
Alejandro. Businesses are divided into various categories which require a different opening licence. For the purposes of this article, there are the following categories for bars and restaurants which require a business to fit into a certain definition. Restaurants: Restaurants are defined as an establishment with a suitably equipped kitchen and a dining area which is able to serve food and beverages to the clients. This food is to be consumed on the premises and the restaurant must charge accordingly. Several meals such as lunch and dinner should be served, with the kitchens preparing complex meals for the clients, not simply reheating pre-prepared food. In addition to this main stipulation, they are able to
De Luna Oliver Abogados guarantees personal and accessible legal advice in the following areas; Civil Law, Real Estate, Corporate Law, Bankruptcy, Litigation and Public Procurement. Their language skills are Spanish, German and English. To contact them call 951 968 033, visit www.delunaoliver.com or email info@delunaoliver.com
If you would like Alejandro to answer your questions in a future issue of the magazine please email them to legal@selectmagazineonline.com
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Pimp my Pad
Designer Hotel Focus:
To Sleep… and Dream
R
ossella Jardini, the Creative Director of Moschino, presents the fashion label’s latest project: Maison Moschino. This “home and place of enchanted fairytales” is situated in a neoclassical building that was once Milan’s first railway station and is now at the heart of what is becoming the modern centre of 21st Century Milan. Maison Moschino, with its 65 rooms, lounge bar, brand new ART SPA and boutique, is a stellar example of a new approach in hotel hospitality.
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Moschino applied their fashion concepts to the hotel and transformed the building and general ambience into fanciful settings, surrealist images and rooms in which fairytales come to life. “Alice’s Room”, “Life is a Bed of Roses”, “Little Red Riding Hood”, “Forest”, and “Gold” are the names of the rooms that transform sleep into a dreamy experience and generate an upbeat, optimistic environment for your next holiday. For more information www.maisonmoschino.com
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Pimp my Pad
Pimp my Pad
R
Audio Systems for Commercial Premises estaurants, gyms, shops, offices and many other businesses desire an audio system of some description. Audio systems can be as small or large as you need them to be and should be designed to suit individual needs.
In order to determine what equipment will be necessary to create a system, you must first determine the installation requirements and what type you need. There are three basic types of system: 1) Background 2) Foreground 3) A combination of the two Quiet office buildings and shops generally want soft low level music, with possibly the ability to page. This is an example of a background system. Whereas a nightclub, performance venues, and loud restaurants and bars need the ability to turn up the volume, and thus need a foreground system. A gymnasium for example would commonly have loud background music in the treadmill area, and quiet ambient music in a studio for doing yoga or Pilates. They also may require the ability to page members and trainers throughout the gym. This is an example of having the need for a combination of the two types of systems. Whatever system you require, it is important to pay attention to details. Speaker placement and making sure the power rating of your chosen amplifier can safely run the speakers in your system as well as using good quality cabling to ensure minimal signal degradation is important. When it comes to speaker choices it is possible to find ones that best suit your needs and fit the decor of your establishment. From discreet in-wall and in-ceiling speakers, to speakers that look like artwork or are even built into the wall and plastered over, there are now ways to make your audio system blend into your premises rather than stand out.
Once the proper speakers are chosen, a distributed amplifier will be needed. Depending on the number of speakers in use, and the overall power requirements of those speakers, multiple amplifiers or a multi-channel amplifier may be necessary. If you want to have different audio playing in different zones you’re going to need an amplifier with multiple zone controls. Next you must consider what sound sources will be needed. These sound sources may include microphones, a CD player, an MP3 player, satellite radio, DVD or even a computer. In some installations it may be required to blend from one source to the next, for this a mixer is required. Other possibilities to consider are options such as remotely positioned volume controls. This way a person can control the volume level in that area without the need to return to the main unit. There are many different components available to customise a system that could give your business a creative edge over your competitor. Not every audio system need cost the earth, with some good advice and installation from a professional company it is possible to achieve great results with the minimal amount of equipment.
Written by Murray Cotgrove / Future Lifestyle Future Lifestyle deliver home technology solutions all over the Costa del Sol. They deal in home and commercial technology from simple audio & video installations to full automation and security systems. Visit futurelifestyle.es or contact them for a free consultation Tel: 902 107 227Â info@futurelifestyle.es 31
Pimp my Pad
The Secrets of Great Interior Design Sally Blackshaw, Director of Blackshaw Interior Design
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o matter what field of the hospitality industry you are in, design is becoming more and more important. Customers are much more design conscious than they were 50 years ago, looking for style and panache more than simply comfort. Design is now more mainstream and affordable, and as homes get more and more stylish we expect restaurants, bars and hotels will raise the bar even higher. This doesn’t mean that you need to spend a fortune, but it does need to be an important consideration when opening a business. Having a clear vision and brand identity which is expressed through your colour scheme and furniture makes the difference between a wellthought-out cohesive design and a confusing mix of styles and colours which can alienate customers. To help you start thinking about your design, I have prepared a list of the most important aspects of design for you to apply to your business. MAKE SURE YOU HAVE A CLEAR BRAND IDENTITY Before you start get a logo and brand identity which includes a palette of colours which will express your brand. Your designer should provide brand guidelines such as how small can the logo be, what exclusion zone there should be around the logo, a font which should be used and the pantone numbers for all the colours. Once you have this document stick to it faithfully to ensure that all text, logos and colours are consistent throughout. Have a vision and express this through your design as it should reflect the type of customer you want to attract. LOUD IS NOT ALWAYS PROUD - Stand out from the crowd, but don’t try to shout too loud! Use your design carefully to appear different from the rest, this doesn’t always mean loud colours. Good design can be subtle eye-catching and thought provoking is the best. AVOID THE OBVIOUS - A good design concept should never go for the obvious as you can become a cliché. How many times have you seen an Italian restaurant, painted red white and green, with pictures of pasta on the walls? This kind of blatant link with the cuisine is too much, however you do want the atmosphere or theme to reflect the kind of cuisine you would like to serve. It is a fine line, so try to think carefully about the defining fea-
tures of your product and then how this can be alluded to through design. THE IMPORTANCE OF LIGHTING – If you want guests to linger, pay careful attention to the light. Lighting should be regulated on dimmers so you can change the mood depending on the time of day and highlight special features and design areas. When choosing your lighting scheme make sure it fits with the kind of food you serve and ask yourself if it should be bright and buzzy, or moody and romantic? BALANCE YOUR MATERIALS – When choosing your materials think about the balance between them. For example, if you have to use a heavy material like brick all along one wall, balance it out with the light transparency of glass on the facing or parallel wall. BE PRACTICAL – Good design makes your space work for you and your customers, so don’t make the mistake of choosing form over function. Make sure that the materials the clients come into contact with are practical, hardwearing and also comfortable to use. The layout should be practical; there is nothing worse than being trapped in a corner, or a seat without a view. Make sure that people of all ages and those with disabilities can move around and staff can circulate easily and safely. EVALUATE AND COMPARE - When out and about, look around you and be objective to what other people have achieved and whether it works or not. Question also, why you think some businesses are rushed off their feet busy, and others totally empty? Try to evaluate your space in that same way and look through your clients’ eyes, if you’re not sure ask for some honest feedback and make improvements accordingly. Blackshaw Interior Design has a team of professional designers and contractors which can execute all commercial design projects to the highest standard. For more information call 952 818 038/ 657 051 298, email: info@blackshawinteriordesign.com or visit: www.blackshawinteriordesign.com 33
Toolbox
The latest industry prototypes, gadgets and concepts
Take Control of your Restaurant’s Finances Start Go Control have developed a range of easy-to-use and practical software products designed to help and support the restaurant industry. The software is the first of its kind, designed specifically for restaurants, that allows restaurateurs to see all their figures in one program. The program executes from a specially designed USB key, which means that there is no hardware to be installed and all the data is saved onto the SGC key for maximum flexibility. By inputting daily and monthly restaurant data, the SGC program organises the figures into a practical and easyto-understand control system. The resulting key figures and reports put owners in the drivers’ seat and let you take command of your restaurant’s future. The makers claim that using the system will save restaurants on average over 10,000€ per year. Features include: • User Friendly and Intuitive Design which is quick and easy to use • No accounting experience needed • Cashing Up Page • Multiple Language Options • Quick Access PDF/Print and Export • Fast functions for Back Up and Restore • Employee List and Salary Costs • Invoice List • Build your own Supplier, Product and Inventory Lists The program can answer questions such as; how much staff costs you’ve had over the last three months, how much your beer cost % has been over the last six months, how much VAT you have on your sales over the last twenty days and many more. It is being used by a number of restaurants on the Costa del Sol and further afield including La Sala, Terra Sana, Small World Cafe, Guey, Los Naranjos Golf Club and Starz. The developers have more than 30 years combined restaurant experience and a local network of experts to help all types of restaurants. They have four levels of software suitable for different levels of business – Standard, Extended, Premium and Enterprise which start from 299€. More information www.startgocontrol.com
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Uniguest Unveils Breakthrough Products That Deliver Entertainment to the Hotel Lobby Uniguest, a global leader in designing, deploying and managing print and digital information touchpoints for the hospitality industry, have launched a new product that engages guests as never before. TouchTable is a coffee table with a high definition multitouch screen that allows guests to view hotel offerings, order food or other services, explore the surrounding area, surf the web, and play single and multi-player games without leaving their seats in the lounge. The system is part of Uniguest’s SocialAdvantage, a new suite of customisable solutions that have been created to make it simpler for hotels to upgrade the features in their common areas to support guests’ changing expectations for easily-accessible information and entertainment. It supports up to four users at once, who can use a segment of the screen individually, or rotate it to share with others. Using Apple’s AirPlay, guests can share photos, videos and even apps from their iOS devices. Built-in USB ports also allow guests to charge their devices. TouchTable can be customised to coordinate with hotel décor or retrofitted into existing furniture. It is available in a 32” screen which is ideal for one or two simultaneous users, or 44” and 46” for up to four users. The goal at Uniguest is to offer solutions like SocialAdvantage that make it dramatically easier for customers to ensure that their guests are continually satisfied. To find out more about TouchTable and to see what else Uniguest have to offer, visit www.uniguest.com.
Toolbox
Using Technology to Make International Payments Easier The hospitality industry relies heavily on foreign currency to take payments from customers around the world, make payments to suppliers and much more, but using banks to do this can be costly and inconvenient. Currency specialists HiFX have developed an easy to use online system to offer businesses a secure way to convert anything from £50 to £300,000 at the touch of a button. They claim that this offers the quickest, easiest and most cost effective way to pay overseas suppliers and staff, receive international payments, settle invoices and conduct business abroad. Keith Spitalnick, Head of European Sales for HiFX explains, “We give you access to free international payments and better exchange rates saving your company money on each and every international money transfer and delivering these savings directly to your bottom line.”
“In the current economic client where currency is fluctuating on a daily basis, a price you agree with a customer or supplier on one day could rise or fall if the exchange rate changes but by using our personalised currency tools we act as your eyes and ears in the market. So for example, if you’d like to know when the Euro next hits € 1.25 or the US dollar hits $1.65 simply tell us, and we’ll automatically alert you by email when your target rate is reached.” For further information about HiFX Spain and how they can help your business with your international transactions , please call 951 203 986, email spain@hifx.co.uk or visit the office in Nueva Andalucia, where you can meet the team and use the new internet suite to log in and use HiFX Online.
international payments eXpertly done Send business payments to and from Spain the easy way! Consistent bank beating exchange rates Track payments 24 hours a day Transfer £250 up to £300,000 at the touch of a button VeriSign security used by 97 of the World’s top 100 banks Contact our Spanish Office: Tel: +34 951 203 986
spain@hifx.co.uk
Avda Manolete, Centro Plaza Local 12-13, 29660 Nueva Andalucia, Malaga, Spain.
Don’t let the banks cash in. www.hifx.co.uk HiFX Plc is authorised by the Financial Services Authority under the Payment Services`Regulations 2009, registration 462444, for the provision of payment services.
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Toolbox
THE POWER OF
O
ne of the most powerful online marketing tools for the hospitality industry in the 21st Century is Facebook. Despite only starting in 2004, it is now by far the biggest social media tool with over 600 million active users who are sharing more than 1 million links, 2.7 million photos and 10 million comments every 20 minutes. It is a site with a highly loyal user profile, with nearly 50% of active users logging on every day. The average user has approximately 130 friends and connects with 80 pages, groups and events. This offers the switched-on hospitality professional a huge pool of
Many hotels, bars and restaurants are using Facebook and creating sales, but just as many have avoided it or are doing it badly. So what’s the key to Facebook? The magic word is ‘engagement’. You are trying to engage the people who like your page with interesting content which they find useful. If you succeed they will pass this content onto their friends, who will pass it on further and suddenly the reach can be incredible. Here are some steps to take to get Facebook working for your business:
Set Up a Business Page
What content works?
The first step is to set up a Facebook page which uses photos and text to express your brand identity. This is free to do, just make sure you are set up as a business not as a personal user, as you run the risk of the page being taken down.
There’s a huge amount that can be done with a Facebook page; be creative and have some fun with it. What works for one business and one business owner won’t work for everyone, but here are some ideas for successful content to inspire you.
Start Getting Likes Research reveals that there are two key reasons why people like a brand on Facebook, to get discounts or offers and as a social badge. Nearly 40% of users become fans to receive promotions and 39% to show their friends that they align themselves with a certain brand. Use your network of Facebook friends to send out a message to like your page, go and like other businesses in your area so that they like you back, and like influential sites with lots of followers, for example local media. Make your Facebook page visible on your website, in email signatures and in blogs and do a mailout to your contacts introducing your new page and asking them to like you. This should get you started having some likes whilst you begin creating your content. Once you have some followers, experts suggest running contests and polls on your Facebook page and trying to get users involved in the conversation. Answer comments quickly and in a friendly manner and try to put a face to your company online. The more they feel connected to your brand, the more likely they are to research your product or service and make a purchase.
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potential customers, but how do you reach them and when you get them, how do you communicate?
PHOTOS Strong, funny or emotive photos work wonders on Facebook and they don’t even need to be professional quality. A snap of a new dish, signature cocktail or the sunset over your pool can convey a lot about your business and engage people without a sales message. Just make sure they look good and convey your brand in the way you want them to. EXCLUSIVE CONTENT Facebook users love content which is just for them, so can you release a special offer or deal only for your fans and use this as the push for your promotion of the page? BECOME THE VOICE OF THE LOCAL COMMUNITY Posting interesting local information about the area makes you a reference for tourists, but can also engage the local community who can be great regular clients in your bar, restaurant or spa. EVENTS If you run events, Facebook is a great tool. You can create events and use it so people can RSVP online, as well as linking to other sites through posts. NEW PRODUCT INFORMATION Facebook is a great place to talk about your new products and services, but make sure there’s a balance between more sales led content and general interest information so that users don’t get bored. This is not a hard sell medium. LINK YOUR BLOGS THROUGH FACEBOOK Blogs and Facebook work well hand in hand as posts can be fed automatically through to Facebook, or you can use Facebook as a teaser with a link back to the blog post.
Toolbox
FOR THE HOSPITALITY INDUSTRY Analyze and Respond Facebook can be time consuming to do correctly, but at least you can monitor the effect it is having and make a decision if the investment is worth doing. Facebook for a business is valuable online exposure, but it should also create demand and turn into sales. Create offers and posts with a strong call to action which can only be found out about via Facebook and calculate the value of bookings received in this way. Use the Facebook analytics to see which posts are most popular, create more of these and see where it takes you. If you find that the page is not generating the results you hoped for, take a look at your competitors, are they doing something different/better? Try a few different approaches and see how people respond.
What is Facebook Advertising? Many businesses are exploring Facebook advertising as it is one of the most targeted forms of advertising available. As people put so much information on their Facebook profile you can speak only to people of a certain age who live in a certain area and, for example, have an interest in spas. This is highly unusual and a valuable source of targeted marketing, but make sure you carefully control your budget as it can become expensive.
on Facebook You can find us on Facebook as Select Trade Magazine, please come and like us. We want our Facebook page to become an interface between all the companies in the hospitality industry on the coast so we need you to take part. If you are looking to buy equipment for your restaurant, sell items, hire staff for your kitchen or just want to ask a question please let us know and we will post it on Facebook to make sure that the rest of the industry are informed. Select’s page will create an interactive online community for the hospitality industry. If you like the magazine, please come and like our page and join the discussion. To submit material for our page email info@selectmagazineonline.com 37
Launch Pad
LIGHTEN UP Love the Lighter Life with new FirstCape Light
FirstCape is the UK’s number 1 selling South African wine. To cater to health conscious consumers they have created a new lighter option wine, FirstCape Light, the fastest selling lighter style brand in the UK. The good news for calorie conscious wine lovers is that the brand will be coming to the Costa del Sol soon. The delicious new range was created in response to the huge increase in popularity of lower alcohol and reduced calorie beverages which is being seen in the UK. According to Nielsen data, the lighter style wine category has grown 34.7% in the past twelve months, making them worth £38 million. FirstCape has 60% market share. Although there are a number of low alcohol and light beers in the marketplace in Spain, light wine is virtually unheard of, therefore the distributor bringing FirstCape to Spain believes that it will be a big hit with bar and restaurant owners and consumers alike.
... with only 57 calories per glass, they have managed to reduce the calories but not the taste By stocking low calorie beverages such as FirstCape it allows health conscious consumers to maintain their healthy lifestyle whilst still coming out to your bar or restaurant and enjoying a few drinks. This is obviously more profitable for the business owner and offers more choice for the consumer. There are three types of FirstCape wine available in the light option; New Zealand Sauvignon Blanc with classic aromas of asparagus and gooseberry, Italian Pinot Grigio with spicy, pineapple and citrus notes or crispy Californian Zinfandel with soft red fruits, cranberry and honeysuckle. FirstCape Light has half the alcohol content of most wines at just 5.5% ABV and there are only 57 calories per glass (compared with 74 calories per a standard FirstCape 125ml glass). They have managed to reduce the calories but not the taste, so people can responsibly enjoy a few glasses of wine without worrying about the calories or a sore head. For more information on the range, visit www.firstcape.com. To enquire about stocking the range email info@selectbrands.es.
DRINKING YOURSELF THIN The Food Channel put low calorie drinks amongst their top ten beverage trends for 2011, saying that “Many consumers, especially women, want to enjoy the best beverages without drinking in extra calories. Syrup providers and beverage developers are responding with no or low-cal versions of bestselling drinks. For mixologists who want to avoid bottled syrups or sugar substitutes, better sweeteners like agave, honey and maple help add sweetness from more natural sources. In retail, light beers have reached record-low calorie counts and low-cal mixers are crowding shelves.” What starts in the US always filters through to the Global market, as a report released by International Wine and Spirit Research (IWSR) revealed in July this year. The report revealed that while producers are lowering alcohol content in a bid to keep taxes on their products down, women seeking a healthier alternative in their alcoholic drinking repertoire are the other key drivers behind the growing category. Brands such as Skinnygirl, a low-calorie cocktail product, are driving growth in America, while in Japan, alcohol-free beers and low-calorie liqueur ranges are proving more popular. South America has also seen an increase in demand for low-alcohol products, with bars in Brazil offering low-calorie cocktail options and the launch of sugar-free alcoholic beverages gaining popularity in Colombia. For Europeans, the focus is more on price than health concerns, although in most cases both factors will play a role. Rising taxes and price sensitivity remains high, prompting producers to launch lower-alcohol alternatives to their key brands. Meanwhile, the UK is seeing a surge in low-alcohol wines which are filling up the spaces vacated by full-strength wines unable to compete at the lower price points. For more information from the report visit www.iwsr.co.uk 39
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To be Fair
TO BE FAIR
Trade fairs are a good way of finding new products and suppliers whilst keeping up with the latest industry trends and meeting new contacts. There are many international trade fairs which take place throughout the year. Here is our list of top trade fairs in the coming months:
FOCCUS BILBAO, ALIMENTACIÓN Y GASTRONOMIA WHEN: 5th - 7th November WHERE: Bilbao Exhibition Centre, Bilbao WHY GO: Foccus Bilbao is an exclusive meeting place for professionals in the hotel, restaurant and catering sectors. The exhibition features an exclusive programme of activities allowing professionals to swap experience and knowledge on new technical and management trends. Visitors can also watch elite chefs at work and sample menus from famous restaurants. The exhibition will include producers, distributors, suppliers of catering machinery, materials and services and regulatory bodies. Alongside the exhibition a Wine and Gastronomy Tourism Conference will be taking place and delegates will have access to its exhibition as part of the 10€ entrance fee. To find out more visit: www.foccus.eu
EQUIP’HÔTEL 2012 WHEN: 11th - 15th November WHERE: Paris, Porte de Versailles WHY GO: Equip’Hôtel has been one of the world’s leading international hospitality industry events for 50 years, showcasing the latest trends and providing networking opportunities for professionals across all sectors, from trade association members to training colleges, public institutions and private businesses. There will be five themed areas representing 20 industry sectors and in 2010 there were 1,450 exhibitors and 107,091 professionals in attendance. Equip’Hôtel 2012 will act as a vital driving force for the HoReCa sector, this year welcoming Alain Ducasse as its patron. To find out more visit: www.equiphotel.com
FERIA DEL VINO Y ALIMENTACIÓN MEDITERRÁNEA WHEN: 24th - 26th November WHERE: Palacio de Congresos, Torremolinos WHY GO: This wine and food exhibition in Torremolinos will bring together wine producers and the industry’s governing bodies from some twenty countries for an event showcasing products from the wine industry and a selection of gourmet foods. This event has been running since 2000 and is aimed at wine lovers and professionals in the hospitality sector on the Costa del Sol and Andalucia. In addition to the exhibition there will be various activities such as wine tastings, discussions and courses about wines and products. To find out more visit: www.feriadelvinoydo.com 41
A Few Good Men
CONCIERGE CONFIDENTIAL ‘Impossible’ just takes a few extra phone calls
This issue we are going to look at the job of Concierge, a role central to the everyday service operations at resorts and hotels. This individual is the principal point of contact at a hotel and provides information and assistance to guests.
B
eing a concierge requires an understanding of the travel industry. Many employers prefer a degree in hospitality or any related field. A strong knowledge of the local area is also beneficial. Since the position is often fast-paced and demanding, employers require someone with excellent problem-solving and time management skills. Effective interpersonal skills are a must, and fluency in several languages is an advantage. Concierges may be involved in maintaining guest records and attending to customer’s needs and questions on available facilities and services, travel routes, tours, schedules for outings or transportation, as well as making bookings and obtaining tickets for special events. International salaries vary but annual salaries range from 18,000€- 25,000€.
TASKS
A Concierge usually performs many of the following tasks: • Meeting guests in the reception area • Helping guests with their baggage • Showing guests to their rooms • Handling customer queries • Taking and delivering messages for the guests • Making travel and restaurant reservations for guests
SKILLS
• Being clear and friendly on telephone calls • Being courteous and helpful • Being discrete and honest • Being proactive and working in teams • Being professional and responsible • Information technology and multitasking • Relating to diverse people from various backgrounds • Resolving problems quickly and efficiently • Speaking several languages • Supervision and communication
EDUCATION
A Concierge has to employ all their skills to make sure that guests feel welcomed. Employers will appreciate their skills more so than their qualifications. Some Concierge, begin at basic positions at a hotel; for example a bell boy. They then work through the various positions gaining valuable skills. Many hotels have apprentice programs where they hire and train their staff for Concierge positions. Some professionals pursue training and certification in Hospitality Services and Hotel Management.
CONCIERGE PROFILE
Manolo Rodriguez is the Concierge at the Marbella Club Hotel Golf Resort and Spa who is on hand to advise guests on what to do, where to go and how to get there. We asked him for some tips.
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So Manolo, where should we go and eat in Marbella? In Marbella you are really spoilt for choice. The Grill at the Marbella Club is a wonderfully romantic setting to enjoy some delicious Mediterranean Cuisine. If you want to be by the sea, Trocadero Playa Restaurant right on the beach is
a beautiful place for lunch and dinner. Where do you go to relax after work? I like to enjoy some quiet time at home after work. After a day dealing with so many people a quiet hour to myself is really important! Can you name a hidden cultural highlight we should see in Marbella? A museum I think is usually overlooked is the Museo del Grabado Español Contemporáneo (the Museum of Spanish Contemporary Engravings) in Marbella Old Town. It is in a stunning building and includes paintings from Picasso, Dali, Miró and many more. For a taste of authentic flamenco the Ana Maria Tablao is also a great option.
A Few Good Men YOU R CV
RECRUITMENT FOCUS
and how givin g you gold en advic e on job hunt ing In this new sect ion of SELEC T we will be at the do’s and look and s basic the with start to g to find the best oppo rtuni ties. We’re goin don’ts for writi ng a good CV. In toda y’s are subm itted for even quite high level jobs. It is stagg ering just how many poor CVs impressio n and first best the make to ever than rtant comp etitiv e job mark et it’s even more impo aring an so take care! Here are our top tips to prep your CV is the first thing throu gh the door, exce llent CV.
+ Check, Check and Check Again and gram Make sure you dilige ntly chec k spell ing empl oyers and both but us, obvio d soun mar. This may spell ing basic g seein recru itmen t cons ultan ts repo rt al typic a in often very mar gram poor error s and/ or the right CV and it does n’t give a pote ntial empl oyer read the CV first impressio n. Turn on the spell chec k, of your famil y ber mem throu gh and then ask a friend or very well time It’s sure! make to just – to chec k it too spen t.
+ What’s the perfect length? of CVs not A frequ ently aske d ques tion, but in the case most the all have to s need It er! answ to an easy one the most conimpo rtant infor matio n, but expre ssed in . As a guide cise mann er poss ible to keep thing s short even for limit the is s we’v e been told that three page bulle t Use t. swee but short think so ion, a senio r posit the into gh throu rs point s and head ers to guide reade impo rmost the put and for ng looki are form ation they nt job curre your with tant infor matio n on the first page r. orde cal ologi chron in and work back
+ Make it Relevant relev ant to The infor matio n on your CV need s to be tellin g the be ld shou the job you’re apply ing for. You a conc ise, in but job, the for right are reade r why you and expe riskills your enga ging mann er. High light why emph aextra for and ion posit the to ant ence are relev skills and ords keyw sis try and replic ate some of the the Use rt. adve or ion ificat spec job the refer red to in those out set to CV summ ary at the begin ning of your relev ant key skills .
+ Parlez-Vous Anything? hosp itality inLang uage s are highl y soug ht-af ter in the ever, bewa re How le. visib are these sure make so y dustr how to orde r mber reme only can of exag gerat ing! If you in Frenc h, is n statio train the e wher ask or sant a crois use in a much be t won’ it as best leave that off the list nt! onme envir work
+ Don’t Neglect your Interests not impo rtant Som e think that the “Inte rests ” secti on is . This secthink you than more on a CV, but it can show area of foyour to ance relev show to need n’t tion does ht into who cus, but is usefu l in term s of givin g an insig to you as relate to le peop helps It n. perso a as you are migh t fit you how to as idea an an indiv idual and gives they can relate if and le peop hire le Peop . team a n withi the crow d. to your intere sts you may stand out from ficial on your bene very also are sts intere al ssion Profe as an onlin e CV. Don’t be afraid to inclu de point s such t belon g to migh you that ps grou al ssion profe or le profi such as Linke dIn.
+ Ask for Advice of your CV Ask famil y and friend s for hone st opini ons comp are. can you so CVs s’ peer your see to ask and e of adsourc llent exce an be Recr uitme nt agen ts can any doub ts. have you if ask to afraid be t don’ so vice, you can be Take all comm ents on board to make sure you down . g lettin isn’t it know and CV that of d prou
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PRINTING BFP Area Covered: Málaga to Sotogrande Digiprint Area Covered: Málaga to Sotogrande Eyeprint Area Covered: Marbella KMG Printing Area Covered: Mijas Costa
Mijascards Area Covered: Mijas Costa
Buidling & Scaffolding Area Covered: Málaga to Sotogrande
Ndi3printing Area Covered: Marbella
SALE AND RENTAL CLEANING MACHINES Maquilimp Area Covered: Málaga
PROMOTIONS Cooldeals Area Covered: Málaga to Sotogrande Littleweb Area Covered: Málaga to Sotogrande RECRUITMENT AGENCY Adecco Area Covered: Torremolinos and Marbella RECRUITMENT & TRAINING Costa Catering Area Covered: Marbella REFRIGERATION Williams Area Covered: Málaga to Sotogrande REMOVALS Fast Cat International Focus Transport
SECURITY Alarma Universal Area Covered: Málaga to Sotogrande Fortress Security Area Covered: Málaga to Sotogrande Ironworks Area Covered: Málaga to Sotogrande Knockout Locks Area Covered: Málaga to Sotogrande Metalwork Services Area Covered: Málaga to Sotogrande Security of Spain Area Covered: Málaga to Sotogrande Target Security Area Covered: Málaga to Sotogrande
RESTORATION Damptech Spain Area Covered: Málaga to Sotogrande
SHUTTERS & GLAZING Markilux Awnings Area Covered: Málaga to Sotogrande
Design Inwood Area Covered: Málaga to Sotogrande
Mosquito Nick Area Covered: Málaga to Sotogrande
South Coast Domestics Area Covered: Málaga to Sotogrande
SIGNS Mister Exhibit Area Covered: Málaga to Sotogrande
ROOFERS BJF Builders Area Covered: Málaga to Sotogrande
SOLAR ENERGY Clima Estepona Area Covered: Málaga to Sotogrande
Generador-Electrico Area Covered: Málaga to Sotogrande
USED OIL RECYCLING Cilniana Area Covered: NuevaAndalucía
Solosol Power Area Covered: Málaga to Sotogrande
Savisol Area Covered: Málaga to Sotogrande
SPICES Leo Distributions Area Covered: Málaga to Sotogrande
VAN RENTAL One Way Van Hire Area Covered: Málaga to Sotogrande
SPRING WATER Mondariz Area Covered: Málaga
VENDING MACHINES Expenda Area Covered: Málaga
TOLDOS Sunshine Toldos Area Covered: Málaga to Sotogrande
WATER TREATMENTS Proagua Area Covered: Torremolinos
Shade Sail Company Area Covered: Málaga to Sotogrande
WINDOWS & DOORS Acristalia Area Covered: Málaga to Sotogrande
Toldos Cintrano Area Covered: Málaga to Sotogrande Safari Area Covered: Málaga to Sotogrande TRANSLATION Translator Area Covered: Málaga T.V. REPAIRS Television Repairs Area Covered: Málaga UNIFORMS New Uniform SL Area Covered: Benalmadena uniformes costa del sol Area Covered: Málaga
All Tecnoaluminio Area Covered: Málaga to Sotogrande Glass Curtains Area Covered: Málaga to Sotogrande technoaluninio Area Covered: Estepona
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