Select Trade Magazine January / February 2013

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CONTENTS 42

4

6

22

4

A Chef’s Tale

6

Artisan

Get to know Marco Pierre White and Finca Cortesin’s Executive Chef

The low down on the rising popularity of natural beauty products

11 Latest Trends

2013 Hot Trends in Food and Restaurants

12 Launch Pad

Letter from

H

the Editor

appy New Year! I hope you had a fantastic and profitable Christmas and that 2013 is a good one for you and your business.

How time flies, this is our third issue and we’re getting some fantastic feedback from readers and clients alike, thanks so much for everyone who has shared their thoughts with us. Please keep in touch and let us know what you like and if there’s anything you’d like to hear about, or if you have any questions for our experts.

There’s lots to look forward to for 2013. This issue we start distributing in Gibraltar, a fascinating area for hospitality and business in general. If you’re not familiar with it, check out our overview of the hospitality sector there on page 34.

We’ve added a commercial real estate section on page 39 and have featured a few properties we thought would be of particular interest. As always we welcome your feedback and would be happy to list your business on our website and potentially in the magazine. For more information and to arrange a listing contact us on: commercial@selectmagazineonline.com.

In addition we have also expanded our recruitment section, so we will continue offering advice and helpful articles but now we will also be listing selected job roles within our exciting industry. There has been a huge appetite from our readers for us at Select. to incorporate jobs into this section, and we look forward to seeing it grow and grow in the coming months! If you would like to advertise a post with us, please contact us free of charge at recruitment@selectmagazineonline.com you can find the job listings on page 44.

We hope you enjoy our third issue and the new and improved sections. For more information and past issues check out our new website: www.selectmagazineonline.com.

ABSOLUT tries to combine wine and vodka - will it work?

Inn 13 Check The challenges facing the hotel industry

Forum 16 Design Stunning images of the G Hotel by Philip Treacy

22 Uncorked Pretty in pink – what’s new in rosé wines

Banter 24 Bar Meet our new resident barman and mix the world’s best cocktail

29 Tricks of the Trade

Retentions advice and the low down on labour reforms

Box 32 Tool Find out how to create the ultimate customer experience by harnessing online technology

Where?

37 Fairs, Three great events to look forward to in 2013

Commercial 39 Going Commercial property listings to

Georgina Shaw Editor georgina@selectmagazineonline.com

inspire and excite

42 Just the Job

Check out our great job listings and top tips for interviews

34

Company!

48 Good A listing of distributors througout the coast

16

39

Directory 53 Selected A listing of distributors througout the coast

4

A Chef’s Tale - International Star

THE ‘ENFANT TERRIBLE’ OF BRITISH COOKING Name: Marco Pierre White Date of Birth: 11 December 1961 Place of Birth: Leeds, UK Early Years Marco was the first of four boys born to an Italian mother and English chef father in 1961. His mother sadly died when he was young, suffering a brain haemorrhage a few days after giving birth to her fourth son when Marco was just six years old. Marco says that it has affected everything he has done as an adult, “I know I have craved recognition as a result of losing my mother and I know I have done some really stupid things because I did not have that stability as a child.” He left school with no qualifications and decided to train as a chef, starting as a kitchen assistant at the Hotel St George in Harrogate for just £16 a week.

LEARNING FROM THE BEST The bright lights of London called him and he headed there at the tender age of 16 with “£7.36, a box of books and a bag of clothes”. He then began a quick ascension to become the UK’s first celebrity chef, training under the World’s best.

At just 20 he became a commis at Le Gavroche under Albert and Michel Roux. Albert once told him, “I know it’s your hands that have dressed these plates. No one else does it like you. You have more natural talent than anyone else in this kitchen.” He then moved to Le Tante Claire to work under the great Pierre Koffman, a stint with Raymond Blanc at Le Manoir aux Quat’ Saisons followed and then he worked with Nico Ladenis at Chez Nico at Ninety Park Lane.

REACHING FOR THE STARS After learning from such an array of superstar chefs, he completed his training in 1987 and opened Harvey’s in Wandsworth Common, London. He won his first Michelin star almost immediately and was awarded his second in 1988.

To achieve those results meant tough conditions in the kitchen.

His autobiography tells tales of hanging chefs off the door by the apron strings, throwing things at their heads and even putting them in the bin. Marco described his kitchen as “like the SAS - we’re all hard nuts in here”, but his regime, for all its cruelty, raised gastronomic standards and six of his trainees went on to win Michelin Stars. They include; Philip Howard (The Square), Heston Blumenthal (The Fat Duck), Bryn Williams (Odette’s) and famously Gordon Ramsay, with whom he has had a very public battle lasting more than two decades.

Following Harvey’s he became chef-patron of The Restaurant Marco Pierre White in the dining room at the former Hyde Park Hotel. There he won his third Michelin star and at 33, became the youngest and the first British chef to be awarded three Michelin stars.

However during this time he probably became better known for his bad boy reputation and offensive behaviour more than his cooking. Marco regularly ejected patrons from his restaurants if he took offense at their comments. When a customer asked if he could have a side order of chips with his lunch, he

hand-cut and personally cooked the chips, but charged the customer £25 for his time. It was even worse in the kitchen, a young chef at Harvey’s, who once complained of heat in the kitchen, had the back of his chef’s jacket and trousers cut open

by Marco wielding a sharp paring knife.

GIVING IT ALL UP Although Marco worked for 17 years to pursue his ambition, he ultimately found that in spite of his accomplishments, recognition and fame, his career did not provide him with adequate returns in his personal life.

In 1990 Marco collapsed from exhaustion and high blood pressure and nine years later, he handed back his Michelin stars and hung up his chef’s hat, putting his retirement from the kitchen down to a desire to spend more time with his four children Letitia, Luciano, Marco Jnr. and Mirabell.

“I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my children and re-invent myself.”

Taking things easy, he subsequently released a number of recipe books - including Wild Food From Land And Sea and White Heat. He was back in the spotlight a few years later, though, when in 2007 he assumed his arch-rival and former protégé Gordon Ramsay’s role on hit TV show Hell’s Kitchen. His participation in the programme led to a hugely successful spin-off book and on the back of its popularity he signed up to front a US cookery show in 2008.

WHAT’S NEW? This summer he brought Marco Pierre White’s Kitchen Wars to the screens on Channel 5 searching for the couple who create Britain’s Best Dining Experience. Unfortunately it received mixed reviews, the Independent’s Tom Sutcliffe described it as; “delivering the familiar flavours of race against the clock and narrowly averted disaster”, but he wasn’t keen on White’s performance describing it as “pure pinewood”, full of pantomime menace.

In 2013 he will be heading up MasterChef: The Professionals in Australia to challenge, inspire and mentor the 18 professionals.

He said: “MasterChef: The Professionals is the perfect show for me. It embodies everything that I love about cooking: the challenges, the pressure of service and, of course, the core skills and passion required to be an exceptional chef.” Let’s hope he has more luck with this new TV venture! www.marcopierrewhite.org

A Chef’s Tale - International Star

5

“ I was being judged

by people who had less knowledge than me, so what was it truly worth?

I gave Michelin inspectors too much respect, and I belittled myself. ”

Photo by Jodie Morris jodiemorrisphotography.co.uk

6

Artisan

HANDMADE BEAUTY

A

t Select. we’re always looking for new trends which hospitality professionals can take advantage of to achieve a commercial advantage and in this issue we’re focusing on the increase in popularity of natural beauty products.

The hospitality industry is already sitting up and taking notice of this trend with many bars, restaurants and hotels using ‘natural’ and ‘paraben-free’ products such as soaps, hand lotions and body moisturizers which enhance their ethical credentials and differentiate them from their competitors. We expect more and more businesses to jump on this bandwagon in the coming year.

Market statistics from around Europe tell us that the natural beauty product segment is growing at a significant rate and this is opening up opportunities for artisan manufacturers to make headway into this highly competitive marketplace. For example: • According to the Initiative and Referendum Institute (IRI) Germany, natural facial skincare saw 19 percent current value growth in 2009 over the previous year and further strong growth was seen in 2010-2012.

• In France, the main trend in skincare in recent years has been a return to the basics. This means that products with more natural ingredients or products with a simple offering have tended to perform well.

• In the US, demand for so-called natural products is predicted to grow by 4.8% annually until at least 2016.

Of course it’s not just the artisan producers getting involved in this trend. The growing interest in natural skincare has inspired strong research and development amongst the ‘big guys’, too, with L’Oréal notably launching the Garnier Bio Aktiv range in March 2010, so small manufacturers can expect to face heavy marketing competition from such companies.

WHY ARE PEOPLE MAKING A CHANGE? The demand is being fuelled by a growing proportion of wellinformed consumers that want more from beauty products and the companies who make them. They are seeking out more natural alternatives free from potentially harmful additives such as parabens.

Parabens are the most widely used chemical preservatives in the world, used to inhibit microbial growth and extend the shelf life of skin and hair products. Parabens have been linked to many health issues including breast cancer, and although this has not been conclusively proven it is causing concern. Another widely used chemical preservative is Imidazolidinyl Urea.

When combined with water this releases formaldehyde, which can irritate the eyes, nose and throat and may trigger asthma, allergies and headaches. There are other preservatives which are favoured by the artisan producers which are more expensive but don’t contain these ingredients and more consumers are looking for products using these alternatives.

It will be up to the consumer to use their spending power to choose more natural products which don’t contain potentially harmful chemicals. If they do, then more and more artisan producers will be able to survive in a world dominated by huge advertising budgets, glamorous packaging and questionable claims.

They grow five types of olives, tend and pick them, press the olives in a traditional press in the village and sell the oil in Spain, the UK and the US...

Artisan

...They were inspired to start making skincare products when they had an excess of olive oil and decided to have a go at making castile soap.

ARTISAN PRODUCER FOCUS

We found Lujos, a local company producing natural skincare products in a truly artisanal manner. Not only do they make the products themselves by hand, but they even grow the ingredients on their stunning plot of land in Yunquera. They define themselves as “a small company of skilled craftspeople dedicated to making high-quality, distinctive skincare products for the delight and appreciation of discerning customers” and Select. spoke to them to find out how the range was born.

Lujos’ founders moved to Spain eight years ago and bought a 22 acre olive farm. They grow five types of olives, tend and pick them, press the olives in a traditional press in the village and sell the oil in Spain, the UK and the US. They were inspired to start making skincare products when they had an excess of olive oil and decided to have a go at making castile soap.

They were so pleased with the results that they tried the oil in some other products and developed a product range which now includes face creams, body care products, hair care products and scents. They use rosemary, lavender, calendula and other wild botanicals which are growing on their doorstep to add natural scent to their products.

Lujos was able to go from initial idea and their first batch of soap to launching their range commercially in just nine months, a surprisingly quick turnaround. They can develop products and bring them to market from three to six months.

It’s a great example of an artisan producer creating unique products, following high standards and being inspired by their surroundings. “We bring something unique to this marketplace, not only are our products truly artisanal but they are made with devotion to quality that borders on the obsessional. We grow the basic ingredients for our products ourselves, we make our products to order, fresh every week, controlling the process from start to finish. In this context, we truly believe that Lujos offers a unique set of products in a crowded marketplace.”

The hospitality industry, hotels particularly, are leading the way by revisiting their in-room skincare products and thinking carefully about what these products express about the business.

This is leading to more of them looking for a product which comes from their region and is totally natural. Using these products sets them apart from their competitors and the small producers are able to be flexible and even create products especially for them.

Ann Larson from Lujos comments; “The public are moving towards greater acceptance and enthusiasm for natural products, as evidenced by a jump in sales over the past few years. The hospitality industry can choose to become part of this trend, or lag behind - it’s up to them!

One of the main challenges for participants in the hospitality industry is the differentiation of their product and service offerings from those of their competitors. By partnering with artisan producers like Lujos, they can take advantage of unique products, exclusive reseller locations and individual co-branding opportunities to offer clearly distinctive products and services to their clients.”

Lujos for one is looking forward to growing demand from this The hospitality industry, sector. hotels particularly, are www.lujos.co.uk info@lujos.co.uk leading the way by revisiting their in-room skin care products and thinking carefully about what these products express about the business.

7

8

A Chef’s Tale - Local Hero

FINE DINING AT THE FINCA

Select. talks to ... LUTZ BÖSING

Executive Chef at Finca Cortesin Angelo Collins, Director, Select. Magazine

F

inca Cortesin has a wide range of great bars and restaurants, but the one which caught our eye was El Jardin. This spectacular restaurant features high ceilings, hand painted Portuguese ceramics and restored antique furnishings inside plus a picturesque terrace with panoramic views of the Mediterranean.

The kitchen team is led by German born executive chef, Lutz Bösing alongside an expert team of professionals, who offer an open and creative perspective on Spanish cuisine. Bösing’s culinary career stretches more than 30 years, twenty of which he spent refining and mastering Spanish cuisine. He has worked in many Michelin Star establishments in Germany and Spain, working his way up from a trainee in 1979, through the ranks of Kitchen Assistant, Chef de Partie, Sous Chef and reaching Head Chef in 1993. Today, Bösing’s main focus is to harmonize classical traditions with modern concepts in his ongoing search for the best products and ‘flavours of life.’

Last month I had the pleasure of meeting with Lutz, armed for my first outing as a ‘journalist’ with a list of pre-prepared questions I had carefully researched - what could go wrong?!

I was greeted cordially, offered a drink and thanked for coming in person, Lutz then informed me, he really didn’t like pre prepared questions and much preferred a chat in person. Cue the sound of me quickly turning over the first 4 pages of my note pad to reveal a blank page! Mild panic ensued.

Lutz, handed me his business card, where under his name, it read, Executive Chef – Jefe de cocina! I smiled and remarked, “Only in Spain could they simplify your title to, boss of the kitchen” Lutz replied, “Yes, if only it was that simple!”

We spoke candidly for a while, and it didn’t take long to realise Bösing is the kind of chef everyone would love to run their operations. He spoke, I imagined, with the same enthusiasm about his profession as when he started out, as a 17 year old boy in Aachen, Germany, on the borders of Belgium and Holland, where they would buy their fish from Holland, a rare thing back then in Germany, to be able to work with the freshest ingredients. This I guess was the catalyst that made Lutz the chef he is today!

Modern day chefs, in particular a ‘Executive Chef’ are required to not only have good cooking and butchery skills, and know where to source the best ingredients, but management skills in abundance. As executive chef at Finca Cortesin, Lutz is expected to oversee all seven of their kitchens, and their respective menus, staff and budgets. Lutz explains, “In a hotel such as ours it is important to cater for all the different food requirements, from breakfasts, snacks and hamburgers, to authentic Spanish cooking, plus international cuisine including Asian food. A hotel differs from a restaurant in so much as customers will go to a restaurant for their menu or style of cooking.

Whereas at a hotel your restaurants have to offer this plus you have to cater for your guest’s individual needs, rather like a mother catering for her children.”

Lutz explains he likes to cook authentic foods with a slight modern twist, always maintaining a connection to its origin. “At Finca Cortesin we offer a well run, consistent and high quality establishment that is why we have a lot of repeat customers, because our reputation is growing.”

We had already been speaking sometime and had enjoyed a coffee and some nibbles together so I sensed an opportunity to slip in some of my prepared questions and hoped he wouldn’t notice!

Select. has started a recruitment section, to help all types of operations find the right employee. Is this a difficult area for an operation such as this?, I asked. Lutz replies; “Very difficult indeed, you need to have the type of employee that wants to work and learn. He or she has to understand in our business you may have to work 6 hours a day or 12, you have to be flexible and willing to push yourself. That’s what I look for, a keen student who wants to learn and isn’t frightened of hard work!

You have to understand you work for the customers and not only the kitchen” How do you recruit? I continued, feeling much happier with my questions. “Often through a recommendation from another Chef, or a restaurant you trust, it’s very, very difficult” Has working in a kitchen changed from when you started out?

“It is very difficult to discipline staff in the manner I was used to as a youngster. We accepted the strict hierarchy and discipline that came with working in a professional kitchen, nowadays a softer approach is needed, except in the height of service, perhaps! Explanation and encouragement, rather than an old fashioned dressing down are our tools today” Given inflation and rising costs is it more expensive to purchase your raw ingredients now? “Some things of course, but

A Chef’s Tale - Local Hero

some things have actually come down in price! Fish for example, supply is currently outweighing demand, so the price is better. National products are often cheaper, as well as being fresher. One thing that has always struck me in Spain however, is, unlike Italy, where they keep all the very best produce for their home market and export their second best; here they do the opposite, very strange and a little sad.”

Over two hours had flown by, I could easily have spoken and shared stories all day but Lutz was needed in his kitchen! What are your expectations for 2013? I asked hurriedly, “Good. We have improved in 2012 compared to 2011 and repeat business has been at the heart of this improvement, so I expect a good year in 2013”. After speaking to him I suspect he is probably right!

“...You have to

be flexible and willing to push yourself, that’s what I look for, a keen student who wants to learn and isn’t frightened of hard work!..”

About Finca Cortesin

Finca Cortesín Hotel, Golf & Spa is a 5 Star Hotel two kilometres from the coast, between Marbella and Sotogrande. It features a Golf and Spa Hotel Resort, as well as luxury apartments, penthouses and detached villas. It boasts a huge culinary offering including; El Jardín Traditional Iberian cuisine, Schilo Signature Restaurant, mixture of Asian and Arabian cuisine, Club House Restaurant on the golf course, Don Giovanni Traditional Italian Restaurant, several lounges and bars and a Beach Club specialising in seafood and fish but offering a wide range of options.

Carretera de Casares Km. 2 . 29690 Casares Tel +34. 952. 937.800. www.fincacortesin.com

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9

Latest Trends

2013

N

TRENDS ew York based consultants Baum+Whiteman International create high-profile restaurants for clients around the world and each year they compile macro hospitality trends and issue their predictions for the year ahead.

Here’s what they think will be hot in 2013.

Drinks at fast food chains and bars are getting healthier.

With Starbucks branching out to create Evolution Fresh Juice bars, frozen yogurt milk shakes, smoothies and fresh juices being added to menus everywhere, they expect this health trend to keep getting stronger.

Pepsi predicts that flavoured carbonated drinks will outsell cola by 2015.

... Manufacturers are taking control and are launching restaurants, bars and stores which act as both branding and sales tools.

The rise of the ‘fast-casual’ concept.

This is upscale fast food with interactive service, food made in front of you for customisable options along with contemporary decor. The idea is better quality but slower ‘fast food’, in a nicer environment with higher prices. It’s really taking off for ethnic cuisines with a twist in the US. They expect more established brands to jump on this band wagon in 2013.

Upscale options being added to the fast food market.

Big, low price chains are looking to the gourmet trend and adding more expensive and unusual options to their conventional menus. This offers diners more choice and encourages them to spend more. They are also miniaturising many favourites for easy snacking on the go.

Expect more chicken dippers, mini wraps, cake pops and even mini shakes to appear.

More scrutiny of claims to be natural, organic, local etc.

A wise warning to make sure that any claims you make on the provenance of your ingredients or methods of production can be backed up. Claims are increasingly being questioned by bloggers, journalists and lawyers in the US and it’s causing big problems for some major brands over there. The key message – be careful what you promise!

Pricing wars.

The recession is seeing more and more deals on the market from low to high end and they expect this to continue in 2013. Interestingly though they also cite a rise in independents that are choosing to differentiate themselves by serving exceptional ingredients with a difference and charging very high prices and these are also succeeding. Choose your pricing strategy with care!

• Nose to Tail Eating.

The concept of using all parts of an animal and serving it up in different forms as a feast is something which has caught on across the US and many restaurants are offering specialities such as a ‘whole beast’ lamb dinner for six to eight people or a whole hog multi-course extravaganza of various body parts served family style for up to 30. These ‘dining adventures’ are immensely profitable, Chefs know exactly how much to purchase for a pre-ordered

table, the kitchen cooks a banquet-style meal, tables get filled at off-hours, waiters don’t juggle complicated orders and the festive event prompts diners to vastly over-order cocktails and wines.

Something to consider!

Automating food to make it fast and easy.

Worldwide there’s a trend of using technology to reduce costs for businesses and make purchasing easier for clients. For example there are sophisticated vending machines which can dispense anything from cupcakes to burgers, freshly made potato chips and coffee. In France there are baguette vending machines and here in Spain a butcher has a 24-hour vending machine for sausages, steaks and meatballs. They are also seeing technology used to good effect with touchscreen ordering and payment systems meaning diners just have to see staff to pick up their order. This is an interesting concept which they see growing in popularity and scope.

Food suppliers and manufacturers become restaurateurs.

Manufacturers of everything from yoghurt, pasta and chocolate to beer are taking control and launching restaurants, bars and stores which act as both branding and sales tools. Current examples include; Dannon’s yogurt bars in New York, Barilla’s pasta restaurants and Ghirardelli Chocolate’s soda fountain and chocolate shops. These are being profitable and so are expected to grow in popularity.

For the full report visit: http://baumwhiteman.com/2013trends.pdf

11

12

Launch Pad

SMOKESCREEN

IS THERE ANY WAY OF GETTING ROUND THE

SMOKING BAN?

I

n 2011 a tough anti-smoking law was introduced in Spain which is one of the strictest in Europe.

The law outlaws smoking in all bars and restaurants, on television broadcasts, near hospitals or in school playgrounds.

Hotel, restaurant and bar owners were concerned that the law could lead to a 10% drop in trade, compounding the decrease in sales due to the economic crisis. However the law was deemed necessary to reduce the numbers of deaths from smoking. Before the ban figures from the Spanish health ministry estimated that “between three and nine” people a day died because of passive smoking.

In order to avoid the negative effects of the ban, businesses have provided outdoor spaces which are comfortable and heated during the winter months. However there is another way around this issue - electronic cigarettes. Apart from being healthier than standard cigarettes, the electronic cigarette is legal in locations where smoking is normally banned because there is no risk from passive smoking. The vapour that is released by the electronic cigarettes looks like smoke, but is only a harmless, odourless water vapour that disappears in a few seconds. It is legal to use electronic cigarettes in bars, restaurants, at work and even in airports.

These clever electrical devices, often known as e cigarettes, are now being used by smokers to replace their traditional tobacco cigarettes. Local company Club I Smoke is selling electronic cigarettes in La Cañada and their products use state-of-the-art micro-chip technology to provide the user with an excellent smoking experience, without affecting their health, the environment or the people around them.

Traditional tobacco cigarettes contain about 4000 toxic chemical substances which are inhaled by the user. These toxins cause around 500,000 deaths within Europe and they include tar, glue, acetone, ammonia, arsenic, carbon monoxide, formaldehyde, hydrogen cyanide to name just a few and all of these are avoided with electronic cigarettes. The ingredients of the Club I Smoke electronic cigarettes do not contain cancer-causing agents instead they contain organic edible ingredients already widely used in the food industry.

The cigarette is a high quality 2-part system made up of a filter, with an in-built atomizer and long life lithium battery. The filters are available in several flavours including tobacco, menthol, coffee and apple and in various nicotine strengths. You choose your nicotine strength: full, light or zero.

Although using an electronic cigarette is an alternative to smoking traditional cigarettes, it can also be used as an aid to quit by reducing the nicotine levels stage by stage and finally to zero strength.

The main benefit of using the electronic cigarette as opposed to nicotine patches is that it has the same tactile sensation as well as oral fixation, whilst satisfying the user’s nicotine cravings.

Club I Smoke has a New Year offer to help smokers stop smoking and start vaping - Starter Kit 29.95€. This is available from Aaron’s Phone Case, first floor, La Cañada Shopping Centre or on-line www.clubismoke.es

ABSOLUT TUNE

A

BSOLUT has made a refreshing new drink which combines Sauvignon Blanc white wine from New Zealand, ABSOLUT vodka and added bubbles – an unexpected combination!

The bottle is a talking point, featuring an outer sleeve that tears away as if unzipped, revealing an ornate black and gold glass bottle with the chic silhouette of champagne. According to the blurb this new drink “delivers the perfect blend of sparkle and spirit for any occasion” – but does it?

It tastes more like a sparkling wine than a vodka drink, with a dry flavour of good sparkling wine, but notes of the vodka at the end. Reviewers have been generally positive about the taste of the product, although not so sure of the price point of $32 a bottle. Will Gordon at drinks.seriouseats.com summed it up nicely: “Vodka-fortified sparkling wine strikes me as a strange idea—and an exceedingly gimmicky one—so I was quite sceptical, but ABSOLUT Tune is actually pretty good. The base is a slightly sweet-skewing New Zealand Sauvignon Blanc with the customary herbal grapefruit flavors. At 14 percent ABV, it’s only slightly more potent than a typical sparkling wine, which suggests there’s very little vodka involved—just enough for ABSOLUT to advance their branding strategy, say—but there is indeed a gentle but distinct punch of clean vodka on the back end.

The only real drawback here is the price tag: The suggested retail price of $32 is simply too high for a novelty sparkling wine drink, even one that works better than expected. ABSOLUT Tune is pretty good, but it’s not better than plenty of sparkling wines that cost half as much.”

If you want to give it a try, serving suggestions include simply pouring into a champagne flute or using it to create the following cocktails: NAUGHTY BELLINI 1 Part ABSOLUT Apeach 1 Part Peach Puree Top with Chilled ABSOLUT TUNE Serve in a Champagne Flute SCREWDRIVER MIMOSA 4 Parts Chilled ABSOLUT TUNE 1 Part Chilled Orange Juice Splash of Orange Liqueur (optional) Garnish with an Orange Twist.

If you’d like to promote your product to the hospitality industry please email info@selectmagazineonline.com for our cost-effective advertising options.

Check Inn

IKEA’S IDEAS

T

By Tom Meyers

he news that Ikea, the Swedish furniture giant, plans to open 100 low-cost boutique hotels across Europe has many budget travelers excited and perhaps a few small hotel proprietors nervous.

According to the Financial Times, the new hotels will most likely open in the UK, Netherlands, Poland and Germany.

Ikea will own them, but they won’t use the Ikea name, and “an established hotel operator” will run them. Still, as owners of the chain, Ikea will most certainly bring in their design savvy, not to mention their ability to keep rates low.

Once Ikea proves itself in the first four countries, would anything stop them from taking on the rest of Europe?

“Chain hotel” syndrome Another risk is the standardization of the hotel experience that comes with every expanding hotel chain - “budget boutiques” included.

There is a risk of losing some of the qualities that distinguish one city’s hotels from another. From Edinburgh to Valencia, chains at all price points toss out local design traits and quirks in favor of an experience that is standardized and focus-grouped.

So, is this cause for celebration?

ATTRACTIVE, CHEAP ACCOMMODATION On one hand, more affordable lodgings usually means greater access to travel, which, of course, is a good thing.

No doubt the “product” will be attractive, too. Given the company’s success with bringing self-assembled style into millions of living spaces, imagine what they could do with their own two-star hotels. I’m picturing chic little chambres, decked out with platform beds, funky lamps, accent pillows and perhaps a faux-animal pelt on the floor for good measure.

It’s hard to think of another chain in any business sector that has been more successful at standardizing décor than Ikea.

And, if they follow their retail example, all of that for a nightly rate that would probably be irresistible to travelers.

But in small budget hotels, you can still find regional quirks.

Paris’ small hotels often have French windows or doors opening to balconies or railings, and some still have bidets in the bathroom. Meanwhile, a room in a London B&B looks and feels different, and is usually equipped with a kettle.

These are small details, to be sure, but if you avoid chains, they’re often a part of the budget travel experience. When you enter a bedroom in Paris, London, Rome or Vienna, you pick up on them. They remind you that you’re traveling and give a sense of place.

A THREAT TO MOM AND POP?

ROOM FOR BOTH

However, I wonder about the chain’s impact on small, “mom and pop” budget hotels. How can they possibly compete with a company that’s proven itself so capable of dominating a market?

Well, mom and pop already do compete with low-cost hotel chains across Europe. The Ibis and Travelodge UK chains, among others, have been offering well-equipped rooms at low rates for decades.

Ikea will also be joining a growing list of budget hotel chains that offer rooms with style, including Chic & Basic (in Spain and the Netherlands), Motel One (mostly in Germany) and the Room Mate Hotels chain (mostly in Spain). Yet these budget-boutique chains are small compared to the retailer’s ambitious plans to open 100 hotels.

Ikea can’t be blamed for disappearing bidets, of course (especially as they haven’t even planned to open a hotel in France yet!). They’re just joining a movement already in full swing. Hotel chains throughout Europe are upgrading to the same “contemporary” and “boutique” décor, leaving the small, inexpensive and non-chain hotels as sole protectors of these old-fashioned touches.

With Ikea entering the budget hotel market, I hope that small hotels can hold on in these four countries. In the end, guests will choose whether or not they’d prefer a kettle in a small B&B or a budget-boutique bedroom with no surprises. Hopefully there’s room for both.

As for me, I’ll stay with mom and pop, although I’m eager to try one of Ikea’s new hotels at least once. Maybe they’ll even serve meatballs for breakfast.

Author Details: Tom Meyers is the editor of EuroCheapo.com, a guide to budget hotels in Europe’s most popular destinations

13

5 H

CHALLENGES

Check Inn

15

FACING THE

HOTELIERS

OF TOMORROW

By Patrick Mayock, Editor in Chief of Hotel News Now

otel students face a daunting road ahead of them, and educators are finding it increasingly difficult to prepare them for all the twists and turns along the way, according to a panel of deans from some of the world’s leading hotel schools at the Cornell Hospitality Research Summit in October. During the 90-minute discussion, the deans identified six such obstacles that lay waiting for the next generation of leaders.

1. COMPOUNDING COSTS. The costs of doing nearly everything will compound during the next five years, NYU’s Bjorn Hanson said. Costs that will see significant increases during the coming years according to Hanson include; construction, capital, utilities, payroll, taxes, social media and technology.

2. CONFOUNDING COMMUNICATION. John Bowen, dean of the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston said social media has changed the way hotel companies interact with guests and students. “How do we manage that interaction with the consumer? How do we manage it from a positive standpoint?” he asked. “It raises the game because now things are magnified.”

3. DWINDLING DEMAND GROWTH. “We need more demand growth beyond what comes through the economy,” Hanson said. During the past 50 years, demand growth averaged 2.1%, he said. From 2002 to 2012, its average was 1.5%. And if you take out the recovery years of 2002, 2003 and 2004, demand growth since 2005 has bumped along at only 1%.

The industry was able to generate demand in past decades via new product offerings, such as conference hotels and extended-stay hotels, Hanson said. But the newest offering of late,

boutique properties, are merely an extension of the luxury and upscale segments and have yet to prompt more consumers to travel. “Our industry needs to find ways to allow us to continue to grow,” Hanson said. “If we don’t, we’re not going to attract capital. … We’re not going to attract the talent of students attending our programs.”

4. STAGNANT INNOVATION. “Our industry is one of the least innovative industries,” said Kaye Chon, dean of the School of Hotel and Tourism Management at The Hong Kong Polytechnic University.

Hotels, historically, are built based on what’s already been done. To combat this trend, the School of Hotel and Tourism Management helped develop the Hotel Icon, one of Hong Kong’s top-ranked properties and a veritable test kitchen for innovation. To better serve guests and break out from commoditization, the next generation of leaders must think outside the box, he said.

5. REPRESENTATIVE LEADERSHIP. “Seventy percent of my students are female,” Christopher Muller, dean of the School of Hospitality Administration at Boston University said, adding the numbers don’t correspond to the percentage of women executives in the industry. The same, too, could be said for ethnic and racial diversity, the panelists agreed. Hoteliers will be hard-pressed to lead associates or serve consumers with whom they cannot identify.

Some progress has been made, however, said Bowen. Chon highlighted the recent appointment of Peninsula Hong Kong GM Rainy Chan, the first woman and Asian to serve in the post in the property’s 80-year history. But by and large, the panelists agreed that the hotel industry still has a long way to go. www.hotelnewsnow.com

“ Seventy percent

of my students are female...”

16

Design Forum

Designer Hotel Focus:

THE

g HOTEL

D

esigned by Philip Treacy, the award-winning 5 star g Hotel in Galway is one of Ireland’s most luxurious spa hotels.

The g’s design director is milliner Philip Treacy and his special touch is evident everywhere, from the bespoke concierge wall to the artwork in every room. The dark and intimate reception area sets the tone, with black glass walls acting as a frame for a tank of Connemara-bred seahorses and a bespoke concierge wall, covered in white Venetian plaster and reminiscent of a seashell.

The public areas of the g on the ground floor have three individually styled and themed lounges, from the exquisite Grand Salon to the distinctive Pink Salon and more masculine Blue Lounge and a restaurant, all linked by a raspberry carpeted corridor. The impression is of walking through a particularly glamorous dolls house, with golden doorways framing the entrance to each room.

Each guestroom has the distinctive Philip Treacy touch and they are inspired by the landscapes and shores of County Galway. www.theghotel.ie

Designe Forum

“One of the top three hotels in the world for ambience and design” Condé Nast Gold List

17

17

18

Design Forum

PUTTING THE FUNK BACK INTO FURNITURE

W

e’ve come across a range of extraordinary cocktail cabinets from the creative team at Vamp Art. They are individually hand painted English cocktail cabinets that combine eye-catching style with the latest lighting to provide entertainment with a twist of luxury. They would be a real talking point in a bar, restaurant or even hotel suite.

The vintage furniture is of the highest quality. Each stage of production is done with great care from the restoration to the protective coating for every day use. All of the original fixtures and fittings are returned along with the mirrors where possible.

The bottom half of the cabinets are made from English walnut with intricately carved aprons and cabriolet legs.

The interiors are illuminated with the latest remote controlled LED lighting that can be adjusted to any colour or dimmed to suit the mood and help create the desired ambience.

This combination creates a blend of renaissance Art with English walnut, neon street colours and exquisite detail which certainly gives it the wow factor.

If you would like to find out more, please contact: Bari@Baribaccomanagement.com or +44 (0) 207 266 2001

20

Design Forum

ON THE

FACE OF IT

By Sally Blackshaw, Director of Blackshaw Interior Design

HIMACS, Jules et Jim Bar

U

ntil recently, Thermoforming was not typically used in interior design, but now designers are thinking out of the box and trying non-traditional materials to give more flexibility to their designs. I like to say that these new materials are the only surfaces with unlimited design potential, because it’s the only surface that can be thermoformed to meet specific design requirements. As you can imagine, this has had quite an impact with regards to what is possible to achieve in design and interiors, allowing designers and clients to really personalise spaces, offering bespoke solutions and making them 100% individual.

Read on to be inspired and discover more about these surprising materials.

CORIAN® BY DUPONT

dom to create innovative solutions for almost any design scenario. Using fibre optic technology, DuPont™ Corian® solid surface has been transformed into a screen through which light and movement are visible. Employing computer technology, Corian® has been used to integrate screens and controls to create multimedia systems for the home and specialised workstations in commercial environments.

Easy to clean and durable, yet naturally welcoming in its range of colours and warm to the touch, Corian® is extensively used in the hotel industry. Whether used to create an identity through a bathroom vanity, guestroom tabletop or reception counter, its solidity, durability and lack of visible seams guarantee easy maintenance and hygiene. www.corian.co.uk

HI-MACS® BY LG HAUSYS

It is composed of Acrylic Polymer and Alumina Trihydrate derived from Bauxite, resulting in a chemically stable product, which is environmentally friendly and releases no harmful gases. The pigments used are all FDA approved (Food and Drug Administration, USA), and don’t contain any toxic or heavy metals. DuPont’s production process and Corian’s® durability guarantees sustainability, which in turn is positive for the environment. The quality is guaranteed throughout the production, manufacturing and assembly process.

HI-MACS® is the New Generation of solid surface. It is composed of 70% natural stone powder derived from bauxite, 25% high quality acrylic resin and 5% natural pigments.

The intelligent combination of materials used to produce HIMACS® results in a non-porous, smooth surface that meets the most exacting hygiene requirements and offers a number of benefits over conventional alternatives. HI-MACS® is superior to conventional products, such as marble, granite, glass, ceramic, laminate or polyester.

It can be formed into many shapes, or worked like wood to give perfectly rounded edges. This gives designers the free-

This product adapts to the most demanding needs with its ex-

Corian® is a material that is rock solid, but remains workable like wood and malleable into any shape and size, while still providing the strength of stone.

Design Forum

Hotel Silken Madrid Photo by Rafael Vargas

KRION™ is a new-generation solid surface developed by Systempool, a company that is a part of the Porcelanosa Group. It is a material that is warm to the touch and similar to natural stone. It is made of two-thirds natural minerals (ATH – aluminium trihydride) and a low percentage of high-resistance resins. This composition gives KRION™ a number of exclusive features: it does not have any pores, it is anti-bacterial without any type of additive, it is hardwearing, highly resistant and easy to repair, requires minimum maintenance and is easy to clean.

It is cut in a similar way to wood, so they can cut the sheets, connect them and thermoform them to create curved sections. It can even be injected during the production process, making it possible to create different designs and projects that are impossible to achieve with other materials. Seamless sections can be created, preventing liquids from being absorbed and making cleaning and maintenance easier.

There are a wide range of colours, including a white finish that stands out for its purity and neutrality in comparison with other similar materials.

It is an environmentally-friendly material, as it is 100% recyclable. www.krion.es

traordinary characteristics; it is completely non-porous, has the highest level of durability and thus does not lose its colouring. It also has uniform thickness, allowing for perfectly imperceptible joints.

Easy to fabricate, HI-MACS®, with its excellent thermoformability properties, lets you adapt the material to the desired shapes and to create a range of designs that is nearly infinite.

HI-MACS® is available in more than 100 colours including the new recycled range of colours HI-MACS® Eden. Eden is GREENGUARD Certified for indoor air quality as a “Low Emitting Product” which can help your projects achieve LEED® credits in sustainable design, under the Green Building Rating System managed by the U.S. Green Building Council (USGBC).

HI-MACS® provides countless possibilities for design and architecture, irrespective of whether you want a hexagonal table with internal lighting, engraved counters, facades or thermoformed seating: this material can be used to create the most varied interior and exterior design features and furniture. The extensive range of colours, the translucency and the almost limitless possibilities of the material inspire exacting and demanding designers and architects as well as craftsmen with a love of detail. www.himacs.eu

KRION™ BY PORCELANOSA

ROXTON© ROXTON© is made of a mineral and resin base and constitutes a new concept in work surfaces. Its use together with highly sophisticated technologies for measuring, manufacturing and an artisan tradition in finishing results in a wide range of applications such as seamless worktops, with integrated sinks, which seem made of a single piece. They are easy to clean surfaces, with no place for dirt to accumulate, hygienic and with design properties out of reach for other materials. www.roxton.es If you would like us to incorporate any of these materials into your design, and recommend which is best for your project, you can contact us, we can also put you in touch with properly trained and registered specialists.

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

21

22

Uncorked

PINK PARADISE

W

hat would we do without St. Valentine? After long gloomy months of grey winter, St Valentine’s Day arrives with an explosion of colour... Everything goes pink. Even the mashed potatoes on the plates of the lovestruck couples celebrating this special day are pink. Spring is almost in the air and we suddenly realize that after all the robust, full bodied red wines that we have consumed during the cold weather, maybe a rosé wine would be just perfect to accompany dinner on this special evening, and many other dinners to come. So let’s open the door to spring, even if somewhat early, and start exploring the rather underestimated world of rosé wine.

In recent years rosé wines are enjoying ever increasing popularity. Once regarded as a rather unconvincing alternative to either red or white wines, rosés have now firmly established their own individual identity. Vinified in the same way as white, very few rosés are matured in oak barrels. It is an essentially young, fresh and fruity wine style. Strawberry and raspberry tend to be the prevailing tastes that we can easily identify. However, the range of styles is wide. Spanish rosés, rosados, tend to be mono varietal wines, in other words, wines made from only one grape type.

Navarra has long been considered the home of Spanish rosé, usually made with the Garnacha grape, although there are some very good wines made from Merlot and Cabernet Sauvignon. An excellent example of the latter is the Orvalaiz Cabernet Sauvignon, a rich, full bodied wine, which has won many awards, the most recent being the gold medal for the best rosé in the Torremolinos Wine Fair and we sell it at Cervinco Internacional.

However, there are also excellent rosados made in the Catalan region of Penedés. Those produced in Rioja tend to be similar in style and body to those from Navarra.

However the rosados from Cigales, situated in Castilla near the Ribera del Duero/Rueda region are quite different. Usually made with the Tempranillo grape, they tend to be dryer, more austere in taste, with a more noticeable acidity but without losing a wonderful fresh fruit flavour.

Rosé styles are truly diverse. The Gran Caus Merlot Rosado from the Can Rafols dels Caus winery in the Garraf region of Penedés is so dark in colour that one can easily be forgiven for mistaking it for a slightly pale red wine; a Pinot Noir for example. However, this full bodied wine, has often been judged one of the best in Spain, although it is far from the idea of ‘light and fruity’ that most of us have of these wines. At the other end of the scale, we

Let’s open the door to spring, even if somewhat early, and start exploring the rather underestimated world of rosé wine. have the pale rosés which look so light that it takes us by surprise when we see 13 percent alcohol on the label. Although Spanish wineries are beginning to produce pale coloured rosés in order to satisfy the trend, we really have to look outside Spain to find the best of these wines and the origin of this latest fashion.

The rosés from Provence in France have long been recognised for their complexity and quality. By law, they have to be produced from a minimum of two grape varieties and very often can have up to four. The varieties most usually used are Grenache, Syrah, Cinsault, Mouvedre and Carignan.

These wines are deceptively pale in colour, making one assume that the wine is going to be simple, easy drinking. However, the alcohol content tends to be high; the wine, complex and satisfying, having layer upon layer of taste. These wines tend to be relatively expensive due to the difficulty of harvesting the various grape varieties at their maximum moment of maturity, all more or less at the same time. The quality, class and depth of flavour of these excellent wines ensure that each year demand increases.

The Loire Valley also produces excellent rosé wines, with probably the slightly sweeter Rosé d’Anjou being the most well known along with the Rosé de Loire, which is also very popular. Here the Cabernet Franc, the Gamay and the Grolleau grape varieties are those most commonly used.

Where did the recent rage for pale rosé wine start?

Almost certainly in California in the Sutter Home winery where they produced their famous Blossom Hill ‘white Zinfandel’. When first produced it was a complete trend setting novelty. Made with the red Zinfandel grape, by leaving the grape juice in contact with the dark red grape skins only for a very short period of time, they were able to achieve a very attractive pale rosé wine. Almost immediately this unusual wine style became the rage. The

Uncorked

‘blush’; pale and delicate in appearance but a wonderful, mouth filling drink. The Italian Pinot Grigio grape produces an enormously commercially successful ‘Blush’; light and tasty but at the same time, full bodied and surprisingly alcoholic.

But rosé also excels in the production of sparkling wines.

Nearly all sparkling rosé wines are delicious and there is something to fit all pockets. I think every adult in the northern hemisphere has at some point enjoyed a bottle of the hugely famous Portuguese Mateus Rosé. The Spanish Vino de Aguja, produced by the same method, capturing the first fermentation in the bottle, also produces some really tasty, easy drinking sparkling wines.

Maybe it is with sparkling wines that rosé really comes into its own. Pink Fizz! The enormously successful Lambrusco Rosato, ideal for younger people who are starting to enjoy wine, is fresh, fun and easy to drink. The Italian Proseccos and the Spanish Cavas also produce some excellent bubblies. Cremants, sparkling French wines produced in the Champagne method but outside Champagne, are made in seven different regions of France.

However, the star of the show has to be Champagne, one of the very few controlled appellations that actually allows the blending of white and red wines to produce the final pink wine. Who can resist a glass of pink bubbly?

So let’s raise our glass to St. Valentine for helping us to forget the winter and to see the world through rose-tinted glasses. Wine glasses, of course!

Author Details Charlotte Rodriguez Cervinco Internacional Cervinco Internacional is a Málaga 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

23

24

Bar Banter

MIXING WITH THE PROFESSIONALS We’ve asked Christian Wilkins from Mobile Mixology to be our resident barman and he will be sharing his experiences, filling us in on the hottest trends and offering us some new cocktail recipes in future issues. This month, he gives us an overview of his career to date and some of the funny stories he’s experienced along the way.

H

aving been a barman for over 15 years I have worked in some great places and seen a few interesting things in my time. I started off my career in a yacht club in Essex where the clientele would ask for the crisps by colour instead of flavour and where Pimms was the drink of choice. A few moves from there and the position of head barman at an American themed diner came my way where every night at midnight the staff would have to get up on the bar and do a dance routine to a few songs from Grease and the YMCA. This was also where I have my most memorable festive experience, of an off duty special Essex police squad on their work Christmas meal starting a mass brawl with staff and customers! (I think they had drunk one or two sherries) but all of this pales in comparison though to the side splitting time a slightly sozzled Scottish gent was found coming out of the woman’s toilet, and looked at the sign and said “oh I thought it said laddies” Noticing the changing trend in drinks, and the return of the cocktail culture, coming to Marbella and opening a cocktail bar was the next step on the ladder.

Being one of the original instigators of the cocktail revolution on the coast I have seen Marbella go from very few bars serving them, to every bar, restaurant and take-away having at least a few cocktails on the

menu. We did always try to stay one step ahead of the competition though, having 15 different types of Mojito where everyone else had 1!

It was because of this over saturation of bars serving cocktails that I thought I would take the show on the road, and in 2011 I started Mobile Mixology. It is a mobile cocktail bar service, catering for events, parties, cocktail classes and corporate functions. I have been lucky enough to have worked at parties in some amazing villas (one with its own private night club in the basement), on a yacht and even a couple of children’s parties (non alcoholic cocktails only for the kids of course).

There is certainly no shortage of parties on the coast, and as always drinking a mixture of cocktails makes some people do the funniest things. One Hen party that decided to go skinny dipping in the neighbour’s pool as I was packing up will always stick in my mind. The clientele and cocktail choices may have been varied for each event, but one thing has always remained constant, ordering a Sex on the Beach with a straight face is as difficult as trying to eat a sugary donut without licking your lips.

Christian Wilkins, Mobile Mixology 693 242 326 www.mobilemixology.es

DARIEN

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E

4

SIMPLE STEPS TO A BETTER BAR

Bar Banter

very bar could be doing something better and should constantly be striving to make customers happier and of course increase profits. Here are a few tips from writer, consultant and expert in the world of spirits and mixology, Jack Robertiello from website Nightclub & Bar which could help.

Handle your products right. Know how to treat your spirits, wine, liqueurs and nibbles to make sure they are in tip top condition even if they aren’t used regularly.

Know what you serve. Anytime you take on a new wine, beer or spirit, make sure each staff member tastes it, understands why you’ve added it and how it will be used. Suppliers will be happy to help in this regard, and in fact, they should be made to before you even think about purchasing anything. The same goes with cocktails - every staff member needs to know what they taste like and why it’s worth recommending.

Know your competition. Regularly visit the bars and restaurants near you, and those who serve the same niche as you.

Spend time to see what they are doing right and wrong, better and worse than you, and look for smart ideas you can take inspiration from.

Treat non-drinkers like adults. Think about what you could create for non-drinkers which can be more profitable for you and more enjoyable for them. Non-alcoholic cocktails, smoothies and fresh juices can engage non-drinkers and keep them coming back for more.

More helpful information like this can be found at www.nightclub.com

THE WORLD’S BEST COCKTAIL If you want to recreate this awardwinning creation here’s the recipe: • 4.5cl Bombay Sapphire • 1.5cl Védrenne Créme de Pomme Verte • 0.5cl Marie Brizard Grand Orange • 0.5cl Martini Dry • 0.5cl Finest Call Lime Juice

W

This is a stirred drink poured into Durobor Cancun glass, decorated with Cocktail Cherry, Kumquat & pumpkin.

hat’s the World’s Best Cocktail?

The million dollar question perhaps!

According to the International Bar Tenders’ Association this year it’s called Sweet Dream and is a before dinner cocktail created by Walter Rolando Davalos Cardenas from Peru.

in the use of the flavoured fruit liquors and specialist cocktail products like the finest call lime juice.

The Bombay Sapphire gin and Dry Martini will give it that classic dry, slightly bitter taste but then it will be made slightly fruitier with the use of the orange liquor, finishing off with a sour note from the Pomme Vert (green apple) and lime juice. Overall, a good pallet cleanser before starting a meal.

More information www.iba-world.com

There are some great cocktails out there, and with the new methods of Molecular Mixology, some amazing creations being invented every day. Great cocktails don’t have to be complicated though, as it can be the simple ones that often stand the test of time. Cutting the top off a fresh coconut, pouring in a generous measure of good white rum and lying back on a hammock is sometimes all you need.”

COMMENTS FROM OUR BARMAN Here’s what Christian our resident barman thinks of this creation: “This cocktail would be a great aperitif, as it combines all the ingredients of a classic gin martini with an added modern twist

27

Tricks of the Trade

TAX TELLS ACCOUNTANCY ACCOUNTANCY ADVICE ADVICE FOR FOR BARS BARS AND AND RESTAURANTS RESTAURANTS

Retentions, Payments on Account & Rebates

O

f all the subjects that confuse the business owner, the question of rent retentions seem to be the most difficult to comprehend. Here it is explained.

Rather like in the UK, the tax office (Hacienda) does not want to wait until next year for its taxes, so it introduced a measure for obtaining a payment on account of the tax on a landlord’s rent and this is the retention (often referred to as I.R.P.F.).

To confuse the issue further, the rate of retention of 21% is the same as the rate of I.V.A. but it is not the same thing.

The fact is that I.V.A. is charged on all commercial rents, whether your lease says so or not. Therefore if your rent is, for example, €1,000 per month, your payment to the landlord is €1,210 in theory. From this, you will have a legal obligation to deduct the retention, in the example also €210, on account of the landlord’s tax. Therefore you will pay the landlord exactly €1,000 monthly and you will put aside €210 to pay to Hacienda. This payment is made quarterly on Form 115, to be prepared by your gestor. In the example it would amount to €630 per quarter. It should be noted that you do not receive a bill from Hacienda, you or your gestor have to prepare the form and make the payment. The penalties for being late or not making the payment are quite severe.

PAYMENTS ON ACCOUNT

Self-employed people will make a payment on account of a tax on Form 130 every quarter, such payments amount to 20% of net profit. In this manner, Hacienda has prevented self-employed people from deferring their tax payment for a year, similar to the payment on account system operated in UK.

REBATES

There are two main rebates available during the year, the first being the I.V.A. rebate and the second being the income tax rebate.

In relation to I.V.A., most of the products charged out in a bar or restaurant are charged out with I.V.A. at 10% (until recently at 8%). Other than the staff, the main items of expenditure in a bar tend to be the rent and the electricity, both of which are charged with I.V.A. at 21%. For this reason it is quite normal for a bar, even when it makes a profit, to have a negative I.V.A. position and so that at the end of the year Hacienda actually owes you money. Very typically, in a small bar, this can amount to €2,000 to €3,000. It is claimed when the final I.V.A. return for the year is submitted on 30th January and is usually repaid in March or April, although in recent years there have been delays, no doubt due to the state of the government’s finances.

In relation to the income tax rebate, on the basis that the 20% payment on account of tax described above does not take into account the personal tax allowances of each individual, a tax summary is made in May or June the year after the end of the tax year in which the tax allowance is applied. It normally results in a rebate of between €800 and €1,500 and, once again, is usually paid within a couple of months.

When either of these two rebates are applied for, Hacienda normally check to see if you owe any money to them, the Social Security or the Town Hall and this will often, firstly, result in long delays for payment of the rebate and, secondly, the deduction of the debt from the rebate. If, after a couple of months, you have not received your rebate, it is worthwhile asking your gestor to enquire as your rebate might have got “caught up” in the system for this reason.

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.

29

Tricks of the Trade

LEGAL EAGLE Labour Reforms

We were interested to see the government bringing in new labour laws in 2012 and so we asked our legal expert Alejandro de Luna to explain what the new laws are and what they mean for the hospitality industry.

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. Explain how the recent labour reforms have affected the hospitality industry?

Alejandro. In my opinion the clearest consequence of the Spanish Labour Reform is to make it easier to terminate staff contracts, and even reduce their wages. It has also aimed to increase company subsidies in order to boost the levels of recruitment particularly amongst target groups (youngsters aged under 30, women under 30 and over 45 years of age). Through this reform, our government has sought to improve the recruitment in our country, although this goal does not seem to have been achieved so far.

Select. Please give an example to illustrate these changes.

Alejandro. A good example would be causes of dismissal based on objective, organisational and financial grounds.

Under the previous legislation, in the event that a firm was facing financial losses, they would still be required to prove that there was a justified cause for dismissal.

With the new wording in Articles 51 and 52 on the Statute of Rights for Workers (Royal Legislative Decree 1/1995 from the 24th March) operated by Law 3/2012, on Urgent Measures for the reform of the Labour Market, establishes that there is cause enough for dismissal when the employer can prove that the sales volumes have decreased over a period of three quarters.

In this event, severance payments would be reduced to 20 days’ salary per year worked, rather than 33 days in the case of unfair dismissal.

Select. Do you think it has made things better for employers in the sector?

Alejandro. Obviously, the Spanish Labour Reform is intended to make matters easier for employers. As we have already mentioned it allows dismissal costs to be reduced and reducing wages, as well as changing labour schedules and shifts etc. due to technical, organizational or economic reasons.

However this Labour Reform probably wouldn’t be considered effective enough for the employers due to the high social-labour costs they have to assume to contract employees.

Select. How are employees reacting?

Alejandro. Following the adoption of the law numerous criticisms emerged within worker’s organizations and strikes and demonstrations were held. However I believe the spotlight has shifted from the labour concerns to further cuts in education and healthcare services budgets, which currently have a higher profile.

Select. Are there any further changes for 2013 if so what are they?

Alejandro. It appears that the Government will continue to maintain the ongoing Labour Reform and not make further changes at this time. During the National Budget Approval 2012 they announced their intention to promote structural reforms designed to stimulate vocational training, and crafting new and innovative employment strategies and young entrepreneurship.

Select. Do you think there needs to be more reform to get Spain out of the financial crisis?

Alejandro. Unfortunately the Spanish Labour Reform has not had a positive impact, therefore it will be necessary to pursue further measures to increase the employment rate in our country. Expectations for 2013 are quite negative and it is obvious that the Spanish financial situation cannot be overcome until employment levels recover.

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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Toolbox

THE ULTIMATE CUSTOMER EXPERIENCE

By Tim Gunstone

Four Key Trends in the Evolving Online Space for the Travel Industry

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im Gunstone, EyeforTravel’s Managing Director, has been talking to top travel players and key innovators across the world about the next steps for a highly competitive, low margin industry. The customer experience, he finds, is at the heart of everything and getting it right will be the most lucrative thing you ever do.

For years the travel industry has talked about the customer experience. But often the customer seems to believe that our main aim is to deliver a ‘grab as much cash as we can’ experience. Of course we are all in this business to make money, but that should not be at the expense of the customer experience.

Finally it seems that getting this balance right is possible; we can boost the bottom line by offering relevant, well-timed and perfectly delivered products and services that inspire and delight the customer.

To put all this in perspective, the travel industry became the biggest e-commerce vertical because it was driven by the desire to reduce costs. The innovators in the field then worked out that they could sell a lot of other travel ‘products’ at the moment of booking.

However, in the bid to cut costs and sell more, the industry forgot about the customer metamorphosis that happens between the booking process and the moment the customer is actually embarking on their journey. Let’s call this the ‘grumpy-buyer-versusover-excited-holiday maker’ effect.

When I book a holiday I tend to feel concerned about what I am forking out; I do not want to spend a penny more than I have to. However, as the trip begins, and the excitement mounts, my wallet is far easier to access. Offer me a car in the booking phase and I will always pick the cheapest. At the car pick-up point, however, I often spend a bit – even a lot – more.

Those able to recognise this relatively common theme in customer behaviour, and apply it to recent trends will, I believe, be ready to battle it out in the next evolution in online travel.

In July 2012, EyeforTravel commissioned a Travel Consumer report based on interviews and surveys with over 8,000 people from five different countries.

This allowed us to identify several key trends in how consumer behaviour is changing and how that impacts our industry. Among these were:

1. EVERYONE IS GOING MOBILE The way people access the web is changing very fast. Google says well over half their searches now come from a mobile device. Facebook users too are increasingly accessing the social network via a mobile device, though this hasn’t been entirely good news. Its share price is not performing well because the existing advertising system does not display on a mobile device so they are not making enough money.

When it comes to mobile, it is also important to note that these devices are no longer just about looking; EyeforTravel’s consumer report reveals that in the US mobile devices (phones and tablets) account for over 20% of travel bookings. Although some would argue tablets are not truly mobile, at a recent EyeforTravel show one hotelier reported a 173% growth in tablet bookings. That is a figure that cannot be ignored.

Why is this so relevant? Because there are opportunities to inspire your customers to buy, not just at point-of sale but throughout all stages of the customer experience.

2. PEOPLE ARE ACTIVELY SHARING THEIR TRAVEL IDEAS AND INTERESTS ON SOCIAL MEDIA Not only are they actively sharing their ideas, they are also influenced by those of others: 57% of Dutch respondents, for example, said they were influenced by positive usergenerated content, according to EyeforTravel’s consumer report. Social media can certainly help our customers to share critical facts about themselves, which is a very powerful tool for marketers. These can be used not only to sell more but also to communicate via a responsive medium.

A large number of travel companies are working with the likes of Facebook, Twitter, Orkut, Baidu and Renren to sell travel but harnessing consumer intelligence from the social media interaction will be key.

Toolbox

3. BIG DATA EQUALS BIG BRAINS Travel is a low margin industry with multiple players so getting to grips with the true potential of big data has been a long-time coming. Travel’s complex products and convoluted supply chain makes it far more difficult to apply big data practices.

For instance we still have not really cracked the ‘if you like this then you should try this’ recommender tool in the way that Amazon has. Fundamentally it costs money and a lot of expertise. But it’s working. Priceline and Expedia are two online travel agents that really seem to grasping this and their stock values are performing well above the rest of the industry (though the performance of many is pretty well hidden!).

4. NEW SOURCES OF INVENTORY AS WELL AS NEW PRODUCTS AND SERVICES ARE KEY What we have established in the course of our latest research is that industry-savvy experts are right now developing inspirational, easily bookable online products.

These are travel products that the consumer has always been willing to buy. Think tours and activities, restaurants (with a menu), spas, bars and taxis. Over the last six months I have seen more and more of this type of ‘travel inventory’ being sourced with the view to putting it in a marketable, bookable format. Last-minute real-time inventory is proving hard to come by as the suppliers prefer to sell direct when they can.

However, after talking to the real innovators in our industry at our recent Travel Distribution Summit in Las Vegas and in the course of research for upcoming mobile and social events in Hong Kong, and San Francisco there seems to be a real desire to improve the consumer experience.

Forget weekly irrelevant emailed newsletters. You need to know how to send the right offer, over the right device to the right person and at the right time. Easy to type…very hard to do!

So what exactly happens when you analyse your consumer’s behaviour by looking at data from multiple points to build a real picture of what they want? And what happens if you are so relevant that travellers open everything you send because it is an offer they want to receive on the device they want to receive it on? I am not sure anyone knows the score yet, though there is plenty of innovation going on. We may not be there yet, but for those that crack it, it is going to be lucrative!

You need to know how to send the right offer, over the right device to the right person and at the right time. Easy to type…very hard to do!

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34

SOLID AS A ROCK Spotlight - Hospitality and Tourism in Gibraltar

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his issue of Select. is arriving in Gibraltar. To celebrate we thought we’d look at the hospitality industry on the Rock, a unique spot with special challenges and characteristics for tourism and leisure.

FAST FACTS

A total area of 8 km² Approximately 30,000 inhabitants.

Strong Tourism sector – 11,940,543 visitors in 2011 Estimated tourist expenditure in 2011 was £279,411,000 (349,964,269€), with an average amount spent per person per day of £33.07 (41.42€).

HOTELS FOR ALL BUDGETS For such a small area, Gibraltar has a large number of hospitality businesses - 8 registered employers in the Hotel Trade and 219 in the Restaurant and Bar sector. Hotels in Gibraltar are recognized for their good hospitality. A perfect example of this is the award-winning Caleta Hotel, which has the highest AA rating in Gibraltar and also won the “Gibraltar Leading Hotel Award” by the World Travel Awards for the 4th consecutive year. The importance given to this sector is also clearly shown by the multimillion pound refurbishment program of The Rock Hotel. Gibraltar also has the advantage of having hotels for everyone’s budget, from luxurious hotels to the nice and cozy Bed & Breakfasts.

MULTICULTURAL CUISINE The restaurant and bar business is marked by a distinctive multicultural flavour. Due to its history, Gibraltar is ethnically, culturally and religiously very rich and this is reflected in the characteristics of its inhabitants and the cuisine on offer.

You will find food from all over the world such as; Indian, Chinese, Thai, Argentinean, Moroccan, Kosher food, not to mention the classic English pubs and Spanish tapas bars.

The international players are also present on the Rock; McDonalds, Pizza Hut, etc.

A BUSY NIGHTLIFE The nightlife in Gibraltar is also known for its busy and multidimensional character. Queensway Quay, Marina Bay and Casemates Square are the locations for cozy dining, bars with

live entertainment, nightclubs and good old British Pubs. In the marina you will find the new Gala Casino in Ocean Village right next to the great restaurants. The Ladbroke International Casino Club, The Rock Hotel Casino or the Stakis Casino also offer tourists a wide array of entertainment.

ROCK SOLID FUTURE In recent years, Gibraltar has witnessed a slight decrease in hotel occupancy. The general economic crisis has of course also been felt in Gibraltar. Thankfully, the new airport has brought a positive change to this together with the increase of cruise liner traffic. Recently Gibraltar has increased its offer by hosting more events, again to boost the Rock’s attractiveness as a tourist destination.

Despite the crisis, between 2010 and 2011 there has been a 3.6% increase in tourists to Gibraltar according to the Tourist Survey Report of 2011. More tourists, means more business for the Hospitality Industry and the Rock is on good course to grow and flourish.

WHAT CAN WE LEARN? Gibraltar is a unique spot with certain advantages on its side, but they are doing many things right and riding out the financial crisis in a better shape than Spain. Whilst political relations have always been frosty between Spain and the Rock we’re neighbors and should be sharing skills, ideas and information. We hope that Select. can start the conversation between businesses and form useful networks between fellow professionals.

Gibraltar has worked hard to promote itself to the World as a low-tax zone and pushed politically and from a marketing perspective to attract gaming and financial businesses which has brought wealth and big spending in the bars and restaurants. Whilst it’s not in our power to affect the tax system (unfortunately), we can market ourselves to new tourist sectors and also to business worldwide. The Costa del Sol isn’t on the map for events, conferences, team building exercises etc. but we have so much to offer on that side and we can all reach out to different audiences with marketing, PR and social media to keep numbers up.

For more news from the Rock visit www.gibraltar.gov.gi

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IT’S WHEN GETS TOUGH IT'S WHEN TIME TIME GETS TOUGH THAT YOU TO: THAT YOU NEEDNEED TO: Talk to your potential customers, Talk to yourBepotential customers, seen by your target group, Be seen by your target group, and Reinforce brand awareness Reinforce brand awareness and base Increase your customer IS Increase your customer base

IS THE SOLUTION Check our Associate Business deals!

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Fairs, Where?

WHERE TO 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:

HOSPITALITY 2013 WHEN: Monday 21 to Wednesday 23 January 2013 WHERE: NEC Birmingham, National Exhibition Centre, UK WHY GO: Hospitality brings together manufacturers and distributors of services and products for catering and hospitality sectors, such as food, drinks, furniture, furnishings, tableware, catering equipment, and other solutions from all sectors of the foodservice and Hospitality industry. Every two years Hospitality attracts more than 300 exhibitors to showcase their novelties to a significant number of chefs and other professionals from the food services industry. Hospitality delights its visitors with tastings and provides a wide variety of products classified by area.

To find out more visit: www.hospitalityshow.co.uk

SALÓN EQUIPAMIENTO HOSTELERÍA Y TURISMO MÁLAGA 2013 WHEN: From Sunday 17 to Tuesday 19 March WHERE: Palacio de Ferias y Congresos de Málaga WHY GO: This event is for companies and professionals in the hospitality and tourism industry to learn, network and see the latest technology to help the industry as a whole take a step forward. It will bring together the newest trends and products for the food and beverage sectors and technological solutions for the hotel industry. There will be exhibitors from kitchen, furniture and decoration, refrigeration, vending, leisure, IT and technology and much more. In addition to the exhibition there will be events and talks and a networking zone.

To find out more visit: http://bit.ly/12vcEr4

WORLD WINE REFERENCE 2013 WHEN: From Saturday 13 to Sunday 14 April 2013 WHERE: Palacio de Ferias y Congresos de Málaga, Spain WHY GO: This event aims to be a benchmark in the world of wine and has been named as one of the most important events for the wine industry. Wineries, distributors, wine, and industry professionals will be present as exhibitors and delegates. A visit to the World Wine Reference 2013 is essential for both professionals and those generally interested in the subject.

To find out more visit: www.worldwinereference.com

Events Organisers who want their conference or exhibition listed in Select should email: info@selectmagazineonline.com.

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Going Commercial In this issue of Select. we are introducing commercial property listings as we noticed that there was a distinct lack of agents focusing on this particular sector of the property market. We welcome your listings if you’re selling your business and want to inform fellow hospitality professionals. Buyers can find more properties on our new website: www.selectmagazineonline.com.

When buying a commercial property in Spain you can expect the following stages: Stage 1 Agreement on terms and conditions Stage 2 The pre-agreement (‘Contrato privado de compraventa’) Stage 3 Final Contract (‘Escritura de compraventa’)

The costs related to buying a commercial property in Spain include: • Solicitor’s fees • Notary’s fees and land registry fees • Agent’s fees

Next issue...

We will explain all these costs in far more detail, and what you can expect in the way of fees, costs as a private individual or company and not forgetting the allimportant running costs when owning a bar or restaurant in Spain.

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40

Going Commercial

Commercially Speaking...

In this issue of Select. we are introducing commercial property listings as we noticed that there was a distinct lack of agents focusing on this particular sector of the property market. We welcome your listings if you’re selling your business and want to inform fellow hospitality professionals. Buyers can find more properties on our new website: www.selectmagazineonline.com Vendors and agents, please email your property details to info@selectmagazineonline.com

RESTAURANT - FUENGIROLA PORT

BAR - PUERTO BANÚS

This nice restaurant located in Fuengirola’s port is very popular with residents and tourists. The restaurant is in good condition and comes fully furnished.

This commercial property is ideally located at the heart of the Puerto Banus Marina and is offered with freehold. The premises have been recently refurbished with comfortable furniture ensuring a nice and intimate atmosphere. The kitchen is brand new and fully equipped, there is a superb sound system and the place is completely sound proof.

The bar area is also fully equipped. The property also benefits leasehold tenants with a yearly renewable contract offering a good rental return.

Key facts:

Property Type: Restaurant Location: Fuengirola Port Size: 120 m² (interior), 100 m² (covered terrace) Condition: Good Price: 76.000€ - 1.000€ rent/month + 250€ terrace tax

Key facts:

Property Type: Bar Location: Puerto Banús Port Size: 138m2 Condition: Good Price: 795.000€

Going Commercial

NIGHT CLUB/BAR/RESTAURANT PUERTO BANÚS Ideally located at the entrance of Puerto Banús, in the Alzambra Urbanization, this Night Club/Bar/Restaurant is in good condition, completely decorated and furnished.

The total area is split into 3 floors, each of approximately 180 m², a basement, ground floor and first floor.

The first floor has a separate entrance with a Champagne Bar and was used as a private members area. The ground floor also features a bar and all the furniture for night club and restaurant purposes. The basement has separate rooms, used as poker rooms or private dining possibilities, storage room, toilets, cloakroom, security room with monitoring station. All floors have air conditioning and are fully furnished and equipped.

Available for purchase and ready to operate immediately.

TENNIS CLUB/RESTAURANT – ESTEPONA Located between Estepona and Marbella, this Tennis Club is situated in a prestigious zone of the Costa del Sol, close to exclusive urbanizations, houses, a golf course and a 4 star Hotel.

It is a two story building with a restaurant and a bar, and 5-10 rooms. The premises are equipped and furnished but have to be refreshed. There are 4 tennis courts, 1 padel court and a large swimming pool.

Key Facts:

Property Type: Tennis Club/ Restaurant Location: Estepona Size: 675m² (tennis club), total area 2,036m² Condition: Ripe for refurbishment Price: 780,000€ plus 2,016€ per month community fees

Key facts:

Property Type: Night Club/Bar/Restaurant Location: Puerto Banús Size: 548 m² (interior), 50 m² (terrace) Condition: Good Price: 2.000.000€

To list your property email info@selectmagazineonline.com

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42

Just the Job

How do I prepare for a job interview?

A

crucial part of the job seeking process is the interview stage. Obtaining an interview in this current job market is a challenge in itself, so when you do secure one, make sure you are properly prepared and ready so you can give the best possible performance. Here are a number of things you should always do to prepare for job interview success.

Dressing one level above the job you’re applying for shows a desire to succeed.

PLANNING You know what they say, ‘failing to plan is planning to fail’ and this is certainly true in relation to good performance in a job interview. During the interview process you are certain to be asked specific questions about your potential employer, so make sure you’ve done your homework. Nothing is more disappointing than when a candidate presents themselves with enthusiasm and then doesn’t even know the most basic facts and figures about a company they claim they wish to work for.

PREPARE YOURSELF This is the bit most people forget to give enough time to, so don’t get caught out. There are a number of things that you can do which will make you feel confident that you can field any question they throw at you, and feel as good about yourself as you can. Being well prepared and practiced gives you an inner confidence which shines through.

BE METHODICAL Sit down with your CV and make notes, just as if you were preparing for an exam. Study your work record and what you have achieved. How do you see yourself? What have you done? What ambitions do you have? Make notes and prepare and rehearse sound bites about yourself. Do this out loud, even if it makes you feel weird. Try to relate specific areas of your CV back to the job description. It will make it clear to the interviewer why they should hire you.

PRACTICE YOUR ANSWERS Although there is no set format that every job interview will follow, there are some questions that you can almost guarantee will crop up. You should prepare answers to questions about your personal strengths and weaknesses, as well as being able to explain why you would be the best person for the job.

LOOK THE PART Appearances shouldn’t matter, but the plain fact is that you are often judged before you’ve even uttered a word. Make

sure your shoes are polished, your clothes fit correctly and that your accessories are subtle. Dressing one level above the job you’re applying for shows a desire to succeed.

STAY CALM Good preparation is the key to staying in control. Plan your route, allowing extra time for any unexpected delays, and get everything you need to take with you ready the night before. Remember to speak clearly, smile and bear in mind that your interviewers are just normal people and they may be nervous too!

ASK QUESTIONS You should always have some questions for your interviewer to demonstrate your interest in the position. Prepare a minimum of five questions along the lines of, why has the position become available, how does the company expect the core objectives to be met, what obstacles are commonly encountered in reaching these objectives?

If you follow the steps above you’re sure to be interview ready and set to impress your potential employer, preparation really is the key to success.

Next issue...

We will be exploring the pitfalls of your social media profile when job hunting.

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44

Just the Job

WE WANT YOU!

T

his issue we are pleased to introduce job listings for top level hospitality positions on the Costa del Sol. Each issue we will select the most important jobs in the region and list a wide range of other positions on our website. Although we all know that Spain’s employment figures are not promising, there is still a lot of recruiting going on in the hospitality sector both here and abroad and we will help you find that position.

Starting out in Germany, JCI has more than 12 solid years in the business. They currently represent over 25,000 highly qualified professionals with international experience. They focus on quality and efficiency while providing solutions to exclusive and sophisticated 4* and 5* hotels and resorts.

To apply for these jobs and find more visit: www.jci.es

Join the

Select. team!

Sub-director of a 5 star Hotel in the Costa Del Sol The applicant should have at least 5 years work experience in this position.

Experience in Hotel Management, with emphasis on the ROI of the business, cost management, staff management and organization.

The applicant will have to supervise and guarantee the efficient development and completion of projects.

It is essential to be fluent in German and English. International experience is considered a plus.

F&B Director in a 5 star Hotel in the Costa Del Sol The applicant should have at least 5 years work experience in this position.

Responsible for the management of the business unit, organizing the menu’s, selection and employment of middle management staff, selection and managing of suppliers, costs and stock management.

Experience in large volume products and various points of sales.

An excellent level of English is essential and international experiences are considered a plus.

Positions currently available within this exciting new hospitality trade magazine: * Media Sales Executive * Commercial Property Listings Executive * Distributor: To join our distribution team for our ever increasing client base

All positions offer a great opportunity to earn good commissions working on the coasts first business to business publication!

We are looking for ambitious, motivated and enthusiastic people looking for a career in this exciting industry!

recruit@selectmagazineonline.com Spa Director of a 5 star Hotel in the Costa Del Sol The applicant should have at least 5 years work experience in this position.

The person responsible for this position will develop the concept, analyze the competition, be responsible for the selection of the team, initiate all the operations in the Spa, while ensuring the highest standards. International experience and additional languages are considered essential.

Busy Bar/Restaurant in Elviria, Marbella Looking to expand its menu, requires an experienced Chef, to implement a new menu and manage the kitchen!

The applicant must be creative and enjoy working in a small, but very busy kitchen.

Call 656 233 722

List your vacancy here and speak to the best hospitality professionals on the Costa del Sol with Select: recruit@selectmagazineonline.com

46

Just the Job

A

Hospitality Job Focus

Sous Chef

Sous Chef is second in command after the Executive Chef in a professional kitchen. This means he, or she, answers to the chef, but also has some authority over the other kitchen staff.

If the Chef is unavailable or off for the night, the Sous Chef is in command, and the kitchen staff is expected to offer the same respect to him or her as they would to the boss. Oftentimes, a Sous Chef will work in the role for several years with the goal to move on to become an Executive Chef. In this way, the role is considered practical training for career growth.

Sous Chefs can expect to earn anything between €15,000 and €30,000 per year.

TASKS • Be intimately familiar with all the activities in the kitchen and be prepared to do them if required • Prepare and cook food, and know all styles of cooking done in that kitchen • Be responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict • Make sure that the food a restaurant or commercial kitchen is using is of top quality, and that staff are being mindful of the cost standards that come with the food • Help with menu planning, inventory and managing of supplies • Aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules SKILLS • Strong leaders as well as team players • Dedicated, creative and determined

• Patience to deal with difficult staff and customers • Good communication skills to ensure your staff feels like you consider them a part of your team

Next issue...

We will be looking at the important role of a Maitre’d.

EDUCATION One of the most important steps in becoming a Sous Chef is gaining kitchen experience. You may have to start by washing dishes or cooking chips, but every experience you gain puts you one step closer to your goal. It’s also important to build a relationship with one particular chef. That may mean following him or her from one kitchen to another.

The requirements may vary for a Sous Chef position, as some require just a bit of education and more experience in the kitchen, while others look for a culinary degree.

Becoming a Sous Chef is a great stepping stone to bigger and better.

Did you know Jamie Oliver was discovered by the BBC in 1999 while working as a Sous Chef at The River Café in London? Perhaps you won’t end up on the TV, but it is great training and a position where you can be talent spotted and mentored.

Sous Chef Profile

One of the most high profile Sous Chefs at the moment has to be Monica Galetti, head sous chef at Le Gavroche and judge on MasterChef: The Professionals in the UK. She was born in Samoa and raised in New Zealand and studied a Two-Year Hospitality Diploma when she was 18.

As part of this course she spent eight weeks working in a kitchen and immediately found a passion for her future profession. In 1998 she was taken on at Le Gavroche as a Junior Commis Chef and her mentoring by Michel Roux Jnr. began. He sponsored her to return to the UK after her visa ran out and over the years she has headed up Michel’s Mauritius restaurant Les Gavroche de Tropiques and London’s Clos Maggiore before returning to Le Gavroche in 2007.

This long term relationship with Michel Roux has also allowed her to combine being a Chef with becoming a mother, very unusual at this level of cooking.

Roux Jnr was keen to make sure that he kept her and the two have devised ever-changing rotas that have allowed her to juggle home and work life. At present she works part-time five days a week, but keeps evenings and weekends free.

Michel also put her forward for media work and she has become a famous face on various TV shows, opening the door for more exciting opportunities including her own cook book called Monica’s Kitchen.

For more information on this product, contact: products@selectmagazineonline.com

Good Company!

En Español

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Cash Registers Cash Registers EPOS Systems EPOS Systems EPOS Systems Touchscreen Systems Touchscreen Systems Touchscreen Systems Video Surveillance Systems Video Surveillance Systems Handheld Order Terminals Handheld Order Terminals Handheld Order Paging Terminals Restaurant Systems Restaurant Paging Systems Restaurant Paging Systems Forged Note ForgedDetectors Note Detectors Forged Note Paper Detectors Rolls and Ink Supplies Paper Rolls and Ink Supplies Paper Rolls and Ink and Supplies Service Reprogramming Service and Reprogramming Loyalty Software Service and Reprogramming Label and Bar Code Printing Loyalty Software Loyalty Software Back Office Stock Control and Reporting Software all Label andOffice Bar Code Printing Back Stock Control and Reporting Software to d ry en Authorised dealer e ek Back Office Stock Control and Reporting Software deliv all we

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48

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Gib: + 350 606 11202 Tel: +34 902 11 20 27 Email: info@ablsystems.eu Mob: +34www.spaincashregisters.com 661 669 941 Gib: + 350 606 11202 ABL Retail Systems SL - CIF: B92766237 ABL Systems (Gibraltar) Ltd. - Co Reg. 103870

P R INT • DE SIG N • W EBSI TES • P HOTO GR APHY menus & holders • placemats • wooden aboards • beermats flyers • invitations • business cards • roller banners point of sale • branded merchandise & much more

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

Some of our clients

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

www.eyeprint.es trade@eyeprint.es

HiFX Plc is authorised by the Financial Services Authority under the Payment Services`Regulations 2009, registration 462444, for the provision of payment services.

Good Company!

49

About us

Caffe Gusto was introduced to the market in Spain in 2005 and is becoming a popular supplier of Coffee machines, Coffee blends and accessories to bars, restaurants, hotels and offices.

Coffee Machines and Servicing

Not only do we supply coffee machines for purchase, lease and rent but also provide a full maintenance and repair service including 24 hr emergency call out.

Main Importers and Distributors

CRISPS & SNACKS BAR SNACKS CARDED SPICES & PASTES

The largest supplier to Indian restaurants and supermarkets

951 319 533 952 906 613

Products

Caffe Gusto also offers its own range of value for money products and merchandise from coffee blends, biscuits, sugar and cups to t-shirts, aprons and light signs.

952 038 254 info@caffegusto.es www.caffegusto.es

DARIEN

MAXIMUM DISCOUNTS FOR NEW INSTALLATIONS INSTALLATIONS WITHIN 24H OF ORDER! BEST PRICES AVAILABLE ON THE COSTA DEL SOL 7 DAYS DELIVERY OVER 2000 PRODUCTS AVAILABLE! CALLE MANUEL FRANCO CUBEIRO 28 POL IND EL PINILLO TORREMOLINOS

TEL: 952 373 233 info@bwsdrinksdistribution.com

WE HAVE AN EXTENSIVE RANGE OF SPANISH WINES FROM ALL MAIN REGIONS, FROM CHEAP AND CHEERFUL TO THE BEST FINE WINES PLUS WINES FROM: FRANCE, PORTUGAL, CALIFORNIA, GERMANY, ITALY, CHILE, SOUTH AFRICA, AUSTRALIA, NEW ZEALAND AND A SELECTION OF DESSERT WINES.

* * * *

PERSONALISED LABELS ADVISE ON WINE LISTS WINE TASTINGS CORPORATE GIFTS

M. 655 99 43 66 www.cervinco.com

50

Good Company!

ACCOUNTANCY SERVICES

FOR ENGLISH SPEAKERS ON THE COSTA DEL SOL BUSINESS AND PERSONAL, RESIDENT AND NON-RESIDENT DELIVERED TO YOU DOOR

IVA LICENSING TAX ACCOUNTS PAYROLL We present all necessary tax and Social Security forms We manage your payroll and work contracts We produce all returns and wage slips We deliver all papers to your place of business

Avenida Severo Ochoa, 12 / Edif. Puerta de Marbella, 2I Marbella Tel.: 951 968 033 / Fax: 951 968 275

info@delunaoliver.com www.delunaoliver.com

952 66 73 17 / 600 620 079 www.firstcontact.es

Julian Tankard, First Contact, S.L. Calle San Salvador 2, 3A, Fuengirola

Join the Social Media Revolution the EASY way

We build / monitor your Facebook Page for you with maximum exposure, at less than 3â‚Ź a day!

OTHER SERVICES: Twitter, YouTube, Website Design, e-Training

Visit our showroom:

Nave 7, Poligono Nuevo La Campana, Nueva Andalucia. Marbella Tel: +34 952 818 038 + 34 657 051 298

Visit mediadiva.es for more details or email info@mediadiva.es 0034 666 795 770

info@blackshawinteriordesign.com www.blackshawinteriordesign.com CONTRACT I COMMERCIAL RENOVATIONS I INTERIOR DESIGN FITTINGS I FURNISHING I RESIDENTIAL

51

so

lu t

io n

Good Company!

infrared heaters electrical

Extremely simple operation High speed sorts 220 coins per minute Counts, sorts and gives exact coins Currency: Euro

The Supplies Group is Europe's leading independent supplier of printer consumables and office supplies and your number one English speaking supplier for Spain.

www.suppliesgroup.es Immediate heat, from our top of the range infrared electrical heaters, no pre-heating required!

“Sharing heat, only where you need it”

Established since 1977!

No pollution or odors!

Easy to install!

COST REDUCTION

With staff who speak, English, French, Spanish and Scandinavian, CBS offers a trustworthy and high quality service with over 15 years experience on the coast!

instant heat Specialists in Heaters for commercial & residential use Heaters for industrial areas As they say in Stavanger...

Tel. +34 952 435 481 | info@heliosa.es

www.heliosa.es

“Du ringer, Vi bringer”

For more information: T: 952 460 584 F: 639 276 880 E: admin@costa-bar-supplies.com

52

Good Company!

Selected Directory

Business Directory

For all your business needs, services and products along the coast

Be one of the

Selected !

Be part of the SELECTED Directory and join a comprehensive listing of hospitality proffessionals on the Costa del Sol and Gibraltar.

Let your potential costumers find you!

SPECIAL OFFER! p 20â‚Ź* er mo nt

h**

info@selectmagazineonline.com *I.V.A not included **In order to qualify 6 issues/12 months in advance (240â‚Ź)

Select Magazine is the must read

publication for anyone in the hospitality industry.

To subscribe and receive your free copy, please send us your name and postal address to info@selectmagazineonline.com.

Alternatively you can visit our new website and read the magazine online, view past articles and exclusive online content www.selectmagazineonline.com

53

54

Selected Directory ACCOUNTANT SERVICES First Contact info@firstcontact.es 952 667 317

www.firscontact.es

AIR CONDITIONING HEATING & REFRIGERATION Airflow Avda. Tívoli S/N, Arroyo de la Miel, Benalmadena 952 443 222

www.airflow.com

Airtec C/ Malaga 5, San Pedro De Alcántara, Marbella 952 789 262

www.airtec.com

Instaladora Termica Marbella S.L C/ Maharbal nº 11 Marbella, Málaga 952 898 664

www.mantenimientoscostadelsol.com

Multiservicios Brinverk S.L C/ Formentera, 5-B Estepona, Málaga 952 923 302

www.multiaire-estepona.com

Refrigeracion Baez Gonzales C/ Jose carlos bruna,local comercial,s/n Manilva - Malaga 952 263 350

www.servielectrica.com

Servitec La Unión, 10, Málaga 952 325 104

www.aireco.es

Alba Hostelería C/ Quilla, n° 18, Polígono Industrial El Viso, Málaga 952 312 800

www.albahosteleria.com

CentroSur Componentes Nabuco, 20 Pol. Ind. Alameda, Málaga 952 325 162

www.centrosurcomponentes.com

Cetecym C/ Casarabonela, 7, Edif.. Centauro, 1, Local Nº 4-2 Málaga 952 363 742

www.setecym.com

Climachoc C/ Veracruz 72, Pol. San Louis, Málaga 952 352 486

www.climachoc.es

Eurohostel Avda. Washington 30, Pol.Ind. El Viso. Málaga 952 338 378

www.eurohostelhosteleria.com

Grupo Firsa C/ Mallorca 9, Fuengirola 952 460 019

www.firsa.net

Hostelsur Avda. Jose Ortega y Gasset 361, Málaga 952 332 360

www.hostelsur-sc.com

Jumarsa C/ Gerald Brenan, 76-A Pol. Guadalhorce, Málaga 952 362 548

www.servitecclima.com

www.heliosa.es

www.jumarsasl.com

Maquigon C/ Limitación 7 Pol. La Huertecilla, Málaga 952 179 586

Solero info@heliosa.es 952 435 481

952 331 216

www.refrigeracionbaez.com

Servielectrica AGT C/Mar, nº 2, Fuengirola, Málaga 957 380 252

Aireco S.L. C/ Ataje, 2 Pol. La Estrella, Málaga

www.aireacondicionadomarbella.es

Mantenimientos Costa Del Sol C/ Niquel nº1, Marbella - Malaga 952 898 664

BAR & RESTAURANT EQUIPMENT

www.maquigon.com

Plate Mate España C/ Alfredo Corrochano 142, Pol El Viso, Málaga 952 363 291

www.platemate.com

BREAD AND PASTRY Dulcesol Av. Jose Ortega y Gasset 547 D, Malaga 952 331 216

www.dulcesol.es

Williams Refrigeration 952 596 404

www.airconditioningspain.com

El Pan de Eric Blvd Marbella Real, Principe Van Hohenlohe, 0, Local 5 Marbella, Málaga 952 815 732

Selected Directory Frida /Europastry Pza. Xavier Cugat, 2, Edf. C, Planta 4, Parque de oficinas Sant Cugat del Vallés, Barcelona 934 703 311

www.setecym.com

Pansur Medina y Galnares 117, Nave 1-C1, Sevilla 954 904 077

www.pansur.com

Mavend C/ Deuda, naves 5-9-11 , Poligono La Huertecilla, Málaga 952 179 411

952 415 922

www.fluinsa.es

www.mavend.net

www.tpvfacil.com

www.alejandracatering.com

Costa Catering C/Juan de Herrera, 45, Estepona - Málaga 902 502 150

www.europsur.es

Gecontec Urb. Seaflowers, 4, Calahonda – Chapparal, Málaga

www.costacatering.com

Esca Catering Camino de Casabermeja 128, Málaga 627 503 094

www.gecontec.eu

Ingeniesur Edf. Galia Litoral, Of. 315 - C/ Pepita Barrientos N° 7 Málaga 951 137 365

www.ecci.es

Alejandra Catering S.L. Crta. Churriana, Cártama Km 3,5 Alhaurín de la Torre, Málaga

Europsur S.L. C/ Barón de Les 1 - Local 1A, Málaga

952 937 382

951 703 724

CATERING

www.cacelia.com

Fluinsa C/ Realenga de San Luis nº 10, Málaga

952 612 988

ECCI C/ Mar Cantabrico 1 Blq1, 1C, La Cala de Mijas, Málaga

902 262 277

Cacelia, S.L. Avda. de Grecia nº 33, Sevilla

952 246 271

www.cryma.es

TPV Facil C/ Caleta de Vélez -27 P.I. Sta. Teresa, Málaga

BUILDING

629 436 733

902 999 952

www.frida-alimentaria.com

Pan ingles S.L Pol. Ind. Campamento, 12-17, Guadiaro, Cadiz 956 614 025

Cryma C/ Juan Martínez Montañés, 2, Málaga

www.escacatering.es

Sol Mediterraneo Catering Málaga C/ Almogia 14, Málaga 902 110 852

www.solmediterraneo.com

www.ingeniesur.com

CLEANING & SUPPLIES Rivervial Grupo Constructor S.L. C/ Armengual de la Mota 21, 1º D y E, Málaga www.rivervial.com

952 040 440

Rudeco Urbanización Pueblo Platero 5, Marbella - Málaga www.rudeco.es

Clearflow Desatoros Avda del Mirador 38, Estepona - Málaga 952 885 661

CASH REGISTERS

Lava Express CC. Los Arcos, Local 1, Urb. Elviria Marbella

En Español En Español

ABL Systems info@ablsystems.eu

952 836 315

S.H.S, S.L. Avda. Manuel Altoaguirre 4, bajo 1, Málaga 951 700 872

y as

id áp www.gruposhs.es em sr de ga

at od as las are as

www.comercialexposito.com at od as las are as

952 320 119

er ge nc ia

as

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& ble o ing elia y t nd pt r ver Even ke om ee eliience t t Pr l i d a w t Affordable solutions for hospitality retail e rand eexper l & d n b a lity lsiatry ing pitaareas Prompt reliable delivery hosall itnrdeu en s forto yearsp Affordable solution t Ev ver 20 om

Authorised dealer

Maquilimp C/ Sigfrido 52, Pol. Alameda, Malaga

fia bl es

Cash Registers

Cash Registers Cash Registers EPOS www.spaincashregisters.com 902 112Systems 027 EPOS Systems EPOS Systems Touchscreen Systems Touchscreen Systems Touchscreen Systems Video Surveillance Systems Video Surveillance Systems Handheld Order Terminals Handheld Order Terminals Handheld Order Terminals Bartolomé Consultores Restaurant Paging Systems Restaurant Paging Systems Systems C/Restaurant Teresa Zabell, 1 local 2, Fuengirola Forged Paging Note Detectors Forged Note Detectors Forged Note Paper Detectors Rolls and Ink Supplies Paper Rolls and Ink Supplies Paper Rolls and Ink Supplies Service and Reprogramming 902 006 945 www.bartolomeconsultores.com Service and Reprogramming Loyalty Software Service and Reprogramming Label and Bar Code Printing Loyalty Software Loyalty Software Back Office Stock Control and Reporting Software all Label andOffice Bar Code Printing Back Stock Control and Reporting Software to d ry en Authorised dealer ek Back Office Stock Control and Reporting Software deliveall we

Authorised dealer

www.clearflowdesatoros.es

fia bl es

671 115 642

www.limpiezascastor.es

er ge nc ia

952 104 400

Castor Polígono Alameda, C/ Elena Soriano, 15, Malaga

y os as as t id nc ios áp erc a, e em sr an com a m y de g se ria tre de os stele fin En as ra ho e t a c d p s s y ica n rne rcio ,e económ octu Soluciones na me icio n ma t Serv y co tre En

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Selected Directory Costa Bar Supplies admin@costa-bar-supplies.com

Dimahy C/ Alejandro Dumas 17, Local 20, Málaga 952 236 148

www.costa-bar-supplies.com

952 460 584

Narbona Solis S.L. Sol 4 Sierra de Yeguas, Málaga

COFFEE MACHINES Daniel Guirado Morales Alonso de Palencia, 28, Málaga

www.narbonasolis.com

952 746 474

952 919 137

Select Brands info@selectbrands.es

Cafés Tamazor Camino del Higueral 44. Pol. La Pañoleta, Malaga 952 500 649

www.tamazor.com Caffe Gusto S.L Pol. Ind. De Guadalhorce, Pasaje Arcipreste De Talavera No14 Nave 99, Malaga 952 960 874

www.delta-cafes.es

CURRENCIES EXCHANGE HiFX Avda. Manolete, Centro Plaza local 12-13, Nueva Andalucia, Málaga www.hifx.co.uk

951 203 986

DRINK SUPPLIES Almacenes Sanchez Mancebo Benaque 11. Pol. Los Chopos, Málaga 952 236 350

www.sanchezmancebo.com

Benhaque S.L. Bruselas 16. Pol. San Louis, Málaga 952 351 858

www.benhaque.com

Bodegas Lara C/Gerald Brenan 4. Pol. Ind. Guadalhorce, Málaga 952 231 519

www.bodegaslara.com BWS C/ Manuel Franco Cubeiro 28, Pol. Ind. El Pinillo, Torremolinos

MAXIMUM DISCOUNTS FOR NEW INSTALLATIONS

952 373 233

Torres Carlos Goldoni R13 Nave 24 Pol. Ind. Guadalhorce, Málaga

FIRE SAFETY

Global Fire Direct Ctra. De Cadiz N340, km199, Mijas Costa 952 599 212

Abasthosur Antiquaria 1. pol. Industrial, Málaga

OVER 2000 PRODUCTS AVAILABLE! CALLE MANUEL FRANCO CUBEIRO 28 POL IND EL PINILLO TORREMOLINOS

TEL: 952 373 233 info@bwsdrinksdistribution.com

Cervinco Internacional C/ Alejandro Casona 56, Pol. Ind. Guadalhorce, Málaga DARIEN

WE HAVE AN EXTENSIVE RANGE OF SPANISH WINES FROM ALL MAIN REGIONS, FROM CHEAP AND CHEERFUL TO THE BEST FINE WINES PLUS WINES FROM: FRANCE, PORTUGAL, CALIFORNIA, GERMANY, ITALY, CHILE, SOUTH AFRICA, AUSTRALIA, NEW ZEALAND AND A SELECTION OF DESSERT WINES.

952 230 888

* PERSONALISED LABELS

www.cervinco.com

www.limpiezascastor.es

952 703 050

Alianto Cno. Parchite, S/N, Arriate, Málaga 952 166 185

www.alianto.es

Artesal CC. Los Arcos, Local 1, Urb. Elviria, Marbella www.artesal.es

952 836 315

Cial. Garcia Moreno S.L. C/ Limitación, 23-25, La Huertecilla, Málaga www.losmalaguenos.com

952 179 429

El Reloj Veracruz 36-38 Pol. San Louis, Málaga 952 314 356

www.especiaselreloj.es

La Contadina C/Alcalde Garret y Souto 65, Pol. Ind. El Viso, Málaga www.losmalaguenos.com

952 362 429

LEO 1987 Travesia Carlos Mackintosh-ed Pta del Mar, Málaga

BEST PRICES AVAILABLE ON THE COSTA DEL SOL 7 DAYS DELIVERY

http://globalfiredirect.com

FOOD

www.bwsdrinksdistribution.com

INSTALLATIONS WITHIN 24H OF ORDER!

www.torres.es

952 242 010

www.caffegusto.es

Delta Cafés Maria Malibrán 5. P.I. Trévenez, Málaga 952 178 479

656 233 721

952 906 613

Main Importers and Distributors

www.leo1987.com

CRISPS & SNACKS BAR SNACKS CARDED SPICES & PASTES Productos Mi Bodeguita

Latinos Camino Huerta de Santa Cruz, 15, Málaga 951 319 533 952 906850 613 www.mibodeguitaandalucia.es 952 056

The largest supplier to Indian restaurants and supermarkets

Selected Directory Supanco SA Corregidor Francisco de Luján 1, Málaga 952 331 842

www.hosteleriamalaga.com/supanco

Tejeros C/ Obispo Salvador de los Reyes 7 (31-1), Málaga 952 255 599

www.tejeros.es

Veydisa C/ Segismundo Moret, 42, Málaga 952 399 509

www.veydisa.com

INSURANCE Emilio Frías Corredor de Seguros C/ Enrique Scholtz , 4 - 2º - Oficina 15, Malaga 952 282 807

www.seguros-malaga.es

AON Rosario Pino 14-16, Madrid 913 405 000

www.aon.com

INTERIOR DESIGN Blackshaw Poligono Nuevo La Campana, Nave 7, Nueva Andalucia, Málaga

Ecomsa Avda. Leo Delibes 13, Málaga 952 231 052

www.ecomsa.es 952 818 038

Mercasur Escritora Gertrudis Gómez de Avellaneda 16, Pol. Ind. Trévenez, Málaga 952 040 359

www.mercasur.net

www.blackshawinteriordesign.com

Interiorismo Integral Andaluz S.L. C/ Altozano Visit laourVictoria, 3 - 1º C Apdo de Correos 311 showroom: Nave 7, Poligono Nuevo Andújar – Jaén La Campana, Nueva Andalucia. Marbella 952 818 038 953 504 831Tel:++34 www.inteasl.com 34 657 051 298

FURNITURE

info@blackshawinteriordesign.com www.blackshawinteriordesign.com RENOVATIONS I INTERIOR DESIGN New Look Decorating Services FITTINGS I FURNISHING I RESIDENTIAL Avda. Mijas Edificio Fuengirola 4c, Málaga CONTRACT I COMMERCIAL

Sitmobel Avda. Pol. Ind. 20, T3 B21, Alhaurín de la Torre 952 845 531

www.sitmobel.es

Soluciones C\ Esteban Salazar Chapela, 16 (Entrada 1), naves 64 y 65 - Pol. Ind. Guadalhorce, Malaga 902 009 377

www.solucionesdiez.com

FURNITURE RENTAL - EVENTS Bonisilla Avda. Ortega y Gasset 307, Pol. San Louis, Málaga 952 358 011

www.bonisilla.com

Silleria Algeciras C/ Ortega Gasset, s/n, Los Barrios, Cádiz 956 678 086

www.silleriaalgeciras.net

ICE-CREAM & FROZEN FOOD

637 160 728 Pulse Interior Design S.L. Calle San Manuel 9 Urb.Ricmar (N-340km 189,5, Marbella 952 834 831

LEGAL Ambito Social Calle Puerta Nueva, 4 - 1.°, Málaga 952 227 170

952 604 166

958 209 550

www.heladoslaperla.es

Payá y Verdú S.L. Pol. Ind. Primera fase, Paseo de la Hispanidad 26, Torre4, buzon 14, Alhaurín de la Torre 952 415 639

www.heladospayayverdu.com

www.artachodelpino-abogados.com

Asesoria Fajardo Avda. de la Aurora, 15 - 1º C, Málaga 952 219 507

www.asesoriafajardo.com De Luna Oliver Abogados Avda. Severo Ochoa, 21, Marbella

www.frimasur.es

Helados la Perla Carretera Cordoba Mercagranada nave 505, Córdoba

www.ambitosocial.com

Artacho del Pino Abogados C/ Casas de Campos, nº 1, 6º-1, Málaga

Frimasur Malaga C/ de la Rosa de los Vientos (Pg Ind el Viso) 38 Málaga 952 352 311

www.pulseinteriordesign.com

951 968 033

www.delunaoliver.com

First Contact C/ San Salvador 2, 3A, Fuengirola 952 667 317

www.firstcontact.es

Gestoria Europa Avda. Europa, 93 · bajo, Málaga 952 366 060

www.gestoriaeuropa.com

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58

Selected Directory Gestoria Osuna Avda. Ricardo Soriano 1-3A, Marbella 952 821 252

www.gestoriaosuna.com

Lopez & Mesa C/ Eugenio Gross 8 Alto, Marbella 675 511 860

www.lopezymesa-abogados.com

Aranda Iluminación S.A. Pol. Ind. La Quinta P-14 San Pedro de Alcántara www.arandailuminacion.es

Ledahorro.Com Avda. la Fontanilla 5, Edif. la Fontanilla, Málaga 951 082 674

Recuperaciones La Estrella Yunquera 12-14. Pol. La Estrella, Málaga 952 325 955

www.ledahorro.com

952 427 177

www.moralesiluminacion.com

IT E I B COMPUTERS C/ de Fray Luis de León, 1, - Bajo (Local), Fuengirola 952 462 307

www.eib-es.com

MAINTENANCE SUPPLIES Eurosanex Pol. Ind. Castilla, Esquina vial 2, vial 5 Cheste, Valencia 962 510 407

952 056 568

PEST CONTROL Bio Control Crta.de ojen km,4, Fuengirola

www.quimikarry.es

Linotex C/ Blas de Lezo, Nave 2, Málaga www.almaceneslinotex.es

Mantehotel Pasaje Traya s/n Torre del Mar, Málaga 952547513

http://mantehotel.net76.net

Saborido y Santiago, S.C. Martinez Barrionuevo 6, Málaga 952 250 541

Gudalplaga S.L. Cruz Blanca, 3 bajo, Campillos 658 837 878

www.guadalplaga.es

Plagiser Eduardo Queipo de Llano Caballero 33. P. Guadalhorce Málaga 952 339 447

www.plagiser.com

PRINTING EMECE3 Rio Darro L18 C.C. Parque Mijas, Mijas Costa 952 580 431

www.emece3.com

Eyeprint Cabopino: Urbanizacion Las Mimosas 951 310 395

www.eyeprint.es

Nueva Andalucia: Avenida de Manolete 5 Local 4 952 906 121

LINEN

952 398 990

www.publisur.net/443/biocontrol

www.eurosanex.com

Quimi Karry S.L. C/ Ter, 20 - Pol. El Viso, Málaga 952 349 125

www.savisol.com

SFN Sernfran Andalucia Torre del Mar 49, Nave 4. pol. Santa teresa, Málaga

639 948 202 Morales Iluminacion S.L. Castelao (Pol. Ind. Guadalhorce), 15, Málaga

www.almaceneslinotex.es

Savisol Alcalde Garret y Souto 92. pol. Ind. El Viso Torre del Mar, Málaga 951 160 524

LIGHTING

952 788 722

OIL RECUP

www.eyeprint.es

Acute Business Services C/ Sirius, Pueblo Sol 13, Mijas Costa 952 904 936

www.acutebusinessservices.com

Bright Ideas C/ Sevilla 2 Calahonda, Málaga 649 098 522

www.russellbright.com

Manilva Media Workshop C/ Mijas Edificio Sabinillas Play 6, Manilva 952 936 198

www.manilvamedia.com

Mister Exhibit Urb. Veracruz, Benalmadena 676 154 055

www.misterexhibit.com

Selected Directory SECURITY & ALARMS Fortress Security fortress@telefonica.net

Future Lifestyle Installations C/ Porgreso 411-P10, Urb. Costabella, Marbella www.futurelifestyle.es

UCO Sound S.L. www.ucosound.com

Costa Del Sol Sound & Light Benalmádena 722 156 822

costadelsolsoundandlight

Montañez Sonido E Iluminación Profesional C/ Archidona, Polígono Industrial La Vega, Nave 4, Fase 4, Mijas 952 473 126

www.sonidomontanez.net

SUPPLIES (GENERAL) Dimatronic S.L. Alozaina 11, Cártama Estación 952 424 141

www.dimatronic.es

Discom Asyste Tamayo y Baus 39 L2, Málaga 952 282 323

www.discom-asyste.es

Maherji Graham Bells 10. Pol. Ind. Estepona 630 905 435

www.hosteleriamalaga.com/maherji

Malaga Cash Castelao, Pol. Ind. Guadalhorce, 14. Málaga 952 960 777

www.hosteleriamalaga.com/cash

Replay Costa Del Sol Parq. Doña Sofía, S/N, Fuengirola 952 665 661

www.hostelequipiberica.es

S&M Distribución Conj. Brisas del Sur (Añoreta), 9, Rincón de la Victoria 952 266 057

www.symdistribucion.com

Suministros Sanro París, Pol. Ind. San Luis, 57, Málaga 952 038 075

Menfis Hosteleria Avda. Doctor Gálvez Ginachero, 17, Málaga www.menfishosteleria.com

TOLDOS (AWNINGS & CANOPIES)

SOUND & LIGHT

607 540 545

952 803 426

952 283 749

952 931 128

902 107 227

HM Cater Equip C/ Gaudí, 26 - Pol. Industrial Estepona

www.suministrossanro.es

The Shade Sail Company The Shade Sail Company info@theshadesailcompany.com 952 930 959

www.theshadesailcompany.com

TRAINING Ceac Plaza de Toros Vieja, Edif. Pantalán, esq. Pasillo del Matadero, 1ª planta, Málaga www.ceac.es

UNIFORMS

Mister Exhibit Mr. Exhibit C/ México, Benalmádena Costa, Málaga 952 560 637

www.newuniform.es

New Uniform S.L. Av. Andalucia, s/n Local 1, Arroyo la Miel 952 560 637

www.newuniform.es

Uniformes Costa del Sol C/Flauta Mágica 46. Pol. Alameda, Málaga 902 221 131

www.uniformescostadelsol.com

VENDING MACHINES Adea C/ Rosa de los Vientos 27. Pol. El Viso, Málaga 952 336 300

www.hosteleriamalaga.com

Ariza Vending C/ Flauta Mágica, 11, Posterior, Málaga 952 038 708

www.arizavending.com

Expenda Bahia Blanca 34 Pol. San Louis, Málaga 952 041 730

www.expenda.es

Unibox Avda. de Velázquez, 86, Málaga 952 230 597

www.unibox.es

WEBSITE DESIGN & SOCIAL MEDIA MANAGEMENT

Zamudio Hostelería C/ Jorge Guillén, 15, Estepona 952 805 555

www.zamudiohosteleria.com

Media Diva info@mediadiva.es 666 795 770

mediadiva.es

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