IHI HNN May 2020 Issue

May 2020

Irish Hospitality InstituteÂ

Phoenix Park , Dublin

Be Progressive - Be Entertained - Be Recognised - Be Part of Us

In this Issue

3

Note from the President

4

IHI Webinars

5

Helpful Links & Resources During Covid-19

8

Good News from IHI MembersÂ

15

Industry NewsÂ

24

Training Opportunites

Be Progressive - Be Entertained - Be Recognised - Be Part of Us

Dear Member Well it seems that lockdown runs by as fast as ordinary time and the days and weeks continue to fly by and suddenly next week is June. What’s great is that since our last issue of the HNN is that we now have fixed dates for reopening of many of our businesses within the hospitality and broader tourism sector .This is allowing many of you to plan in detail with your team how you will reset your business for that by now infamous ‘new normal‘ that we are all on the sidelines of at this moment.

NOTE FROM THE PRESIDENT

As you plan to re-open, I know that all of you are keeping the health and safety of your teams and your customer front and centre of all that you do. We understand that our virtual coffee mornings among member groupings have proved very popular and worthwhile and have allowed a very open forum for sharing of information as you go about this planning work.

Please understand that the Institute is here to help and support you at this time and we are more than happy to facilitate connections among members that you believe might help and support you at this time.

Within the Institute, we see from our attendance figures that many of you have enjoyed our first webinar series the “Restart Series“, which will concluded with a conversation with Niall Gibbons on this Thursday May 28th 2020. If you have not already signed up to attend that please do so by contacting our colleague Cynthia O'Neill at cynthia.oneill@ihi.ie The next sessions of webinars will commence on June 4th “The Next Phase Series“ and will continue to build on an educational value and sharing of ideas as you prepare to re-open. A full list of topics and speakers will be available on the IHI website by Friday.

Like all of you, our Events & Membership Committee are in the process of revisiting our Events Calendar until the end of the year. They are reviewing in detail what options are available to us as an Institute to support you, our members in the space of networking and professional development education as is our remit. There’s lots of brainstorming and innovation going on and we would only be too delighted if any of you, our members, sponsors or Patrons would like to submit ideas for any events you might like to see happen.

So far throughout this crisis, I have been heartened and motivated by the fantastic resilience and innovations happening in our industry. What’s also been terrific is the level of content being shared cross agency, cross business and cross function. All of us in this industry should be very proud of this.

We strongly encourage you to continue to use your professional network within the IHI and beyond for advice, mentoring and support especially at this time.

In the meantime keep safe & best wishes

Oonagh Oonagh Cremins FIHI President

https://www.ihi.ie/future-events.html

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IHI Restart Series Webinars Here at Great Place to Work we were delighted to partner with the IHI as part of their excellent on-going webinar series. Over the last number of weeks, we have been supporting organisations in understanding the current experience of their employees, and have developed a bespoke Covid-19 Care Survey. This survey is comprised of a short set of distinct, targeted questions, aimed to quickly gather relevant employee feedback against a rapidly unfolding situation.

Designed to be deployed at pace, the survey enables a quick turnaround of data to assist teams with timely decision making. We had such a great response from those who took part in the webinar, that we have decided to offer this out to all IHI members free of charge. If you’d like to know more please contact Fania Stoney on fania.stoney@greatplacetowork.com

IHI WEBINARS

To listen back to the "Preparing our People Leaders & Managers for Reopening & Beyond"Insights from Great Place to Work (in conversation with Alan Smullen General Manager , The Croke Park Hotel) please click here.

We are delighted to announce our next webinar, A Conversation with Niall Gibbons, Cheif Executive Tourism Ireland in Thursday 28th May at 11.00 am.

IHI Webinar Calendar A calendar and links to all IHI Webinars from the “The Restart Series” can be found here. These webinars have been delivered by leading industry members to share best practice, knowledge and ideas to support you as you prepare your plans to re-open your business.

IHI The Next Phase Webinar Series Following on from our Restart Series, The Next Phase Series will focus on the next steps in the re-opening process, beginning on Thursday 4th of June with guest speaker Maurice Bergin, Maurice is the Managing Director of the Green Hospitality Programme – which offers Ireland's leading Hotel & Hospitality Environmental Certification Programme – and runs GreenTravel.ie, various GREENMarks and the Green Trading Company. He is the leading expert on environmental and resource efficiencies within the Irish Hotel & Hospitality Sector.

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To meet the immediate and urgent needs of our industry, Fáilte Ireland is focusing its resources on supporting tourism businesses through the impact of COVID-19. Click below to access practical support packages.

1. https://www.failteireland.ie/Supports/Managing-Business-in-Unprecedented-Times Other useful links:

Helpful Links & Resources During Covid - 19

1. Department of Revenue: https://www.revenue.ie/en/employingpeople/documents/pmod-topics/guidance-on-operation-of-temporary-covid-wagesubsidy-scheme.pdf 2. Department of Social Protection: www.gov.ie/pandemicsupport 3. Department of Health: https://www.gov.ie/en/publication/3b16b6-covid-19coronavirus-information-from-across-government/

Last week, IHI Fellow, Kenneth Carroll Managing Director Carroll Food Services Ltd spoke with Micheline Corr, The Firm and Noel Mahony of Baxter Storey about trust being at the centre of what they do and how Carroll Food Services plans to safely bring food operations back into their client organizations. To watch the interview, please click here.

Carroll Food Services have developed a delivered meal service to your door for organisations who wish to provide for their employees, particularly during this time of COVID-19. Meals come individually boxed and we have developed a 7 day meal plan with a choice of items per day.

How it works: Call in your order from our meal plan We prepare your food in our kitchen We bring it to your workplace Your hungry employees get fed Your business enjoys the benefits – it’s that simple Of course, they are happy to discuss any other catering requirements as well. For more information contact Kenneth on 087-2582882 or kcarroll@carrollfoodservices.com

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Booking engine technology company Net Affinity have introduced a variety of dynamic content over the last few weeks, aimed at hoteliers to help them on their journey of coping with and recovering from Covid-19.

As well as weekly webinars, through which different members of their highly knowledgeable team share insightful presentations on relevant topics, they have launched 3 new weekly podcast series: Marketing in the Morning, The Partner Series and The Hotelier’s Take.

Marketing in the Morning is hosted by Senior Digital Marketing Specialists Susan Buckley and Jade Roseingrave. The bite-sized 10 minute-long episodes each hone in on different topics each week, where the girls provide clear and concise explanations on the topics and give simple examples to help listeners understand better and action themselves if relevant. Episodes are best consumed with your morning coffee!

The second podcast launched recently by Net Affinity is The Partner Series. Niall Lenihan, Business Development Manager, sits down with a different partner each week for an intriguing look into their own business, how they’re coping at present, how they can help hoteliers and also how they see the future shaping out postpandemic.

Last but certainly not least, they’ve also launched their podcast The Hotelier’s Take. In this series, different members of the team sit down with clients for a deep dive into how hotels are getting through this time of crisis, what they’re doing practically on the ground, and what their plans for recovery are. Hearing different perspectives and potential solutions should help others in the industry decide and form their own approach – and it helps to know we are all in this together.

All podcast episodes can be found here, as well as lots of other useful, up to date content to help hoteliers recover from Covid-19.

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The Irish Times continues to bring trusted news and up to date content to our readers with a record 112 million page views to our website in March, a 90% increase over our monthly average.

If you are open for business during these times and providing products or services you can safely deliver we are offering a special IHI advertising rate across our digital and print platforms. Please Contact us at mediasolutions@irishtimes.com

ARAMARK DONATES €8,000 TO SUPPORT GOOD GRUB

Good News from IHI Members

Good Grub has set a new fundraising target of €500,000 on GoFundMe Thursday, 7 May 2020: Aramark, Ireland’s leading foodservice provider, has joined a wider effort of community support in Ireland by donating €8,000 to local charity, Good Grub.

Good Grub has taken on the important responsibility for the provision of nutritious fruit and vegetable parcels to the families aid of disadvantaged schoolchildren who have been missing out on in-school meals since Covid-19 restrictions came into force.

The not-for-profit has delivered over 10,000 fresh ‘fruit & veg packs’ to DEIS School Families so far, mainly in the Dublin area. As Good Grub strives to hit a new target of €500,000 through its GoFundMe page, they are set to increase this to 5,000 packs per week and to begin delivery nationwide.

Every additional support in funding and resources will only strengthen the not-for-profits efforts as the country continues to support vulnerable communities during the COVID-19 pandemic.

Frank Gleeson, President of Aramark Northern Europe, said “This partnership made perfect sense for everyone involved with Aramark in Ireland. Food is at the heart of what we do, and we believe the best way we can support communities during this difficult time is by leveraging our expertise and capabilities, along with help from our partners, to bring healthy and nutritious food to our neighbours who need it most. I, along with many colleagues, have been eager to support in as many ways as possible, and couldn’t be happier to aid the critical work of Good Grub in our local communities.”

Founder of Good Grub, Denis O’Reilly, said “It is at times like these that our community rely greatly on donations from local businesses and we would like to sincerely thank Aramark, its CEO Frank Gleeson and staff in continuing to support our work. This important initiative will ensure so many children in need receive vital nutritious food at this unprecedented time.”

Although the government, with the support of their existing DEIS school lunch suppliers, continue to provide basic weekly family food packs to the value of €10, Good Grub, along with corporate partners such as Aramark, recognise that more must be done.

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Good News from IHI Members

Unilever Food Solutions and Food for Thought Join Forces to Provide Industry Guidance and Support As a country, as an industry and as local communities, we need each other now more than ever. In April and May Unilever Food Solutions (UFS) teamed up with Food For Thought (FFT) - Ireland's leading industry title - to launch #Strongertogether, an initiative to provide chefs and foodservice operators with support and guidance during this unprecedented time. For useful information and advice on a number of topics, from delivery to food safety to promoting positive mental health please visit www.ufs.com/covid19support.

There are some amazing chefs, restaurateurs, producers, suppliers, etc out there doing some incredible things to help others during this crisis. The #Strongertogether campaign aimed to showcase and reward some of the amazing work done by the sector’s extraordinary community - our Hospitality Heroes.

Winners to date include ChefAid Donegal Town and Masterchefs, who are providing free hot meals to the elderly and vulnerable in Donegal and the midWest respectively, chef Gavin McDonagh and his team in the kitchen at Ulster Bank in Sandyford preparing meals for frontline medical staff, and volunteers from Limerick’s Hospitality Education and Training Centre who have come together to produce fresh meals seven days a week for delivery to healthcare staff across the mid-west.

We’re confident that by working together our industry will not only get through this, but it will also emerge stronger on the other side. UFS will be sharing weekly newsletters on a variety of topics, including our thoughts and guidance on how you can be prepared for the re-opening of your establishment once this is all over – ensuring that you come back stronger than ever before. To sign up please visit www.ufs.com/newsletter

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Sandymount Hotel celebrates 65 years as Dublin’s Oldest Independent Family-run Hotel From humble beginnings as a 4-bedroom B&B to a leading 4-star, 187-bedroom Hotel.

In May 2020, Sandymount Hotel celebrates 65 years in business.

Sandymount Hotel, Dublin City’s oldest family run hotel, owes its roots to George Loughran and his wife Rosaleen. They opened on 2nd May 1955 under its original name, Mount Herbert Hotel. It was also their home. Three weeks after they moved in, Rosaleen gave birth to the second of five children, John, who currently runs Sandymount Hotel with his son Gerard.

Good News from IHI Members

George came from a large farming family and his talent for carpentry and building soon had the business up and running. Raising a family was not without challenges and in the busier summer months, they all slept in one bedroom to cope with the demand during high season.

The couple were able to extend by purchasing neighbouring properties. The hotel now comprises 8 Victorian Houses! The Loughran’s were often ahead of the trends. In the 1960s they were one of the first hotels to have central heating and ensuite bathrooms.

A formidable team, George & Rosaleen instilled an ethos of heartfelt care and service for their guests. This legacy continues right into the 21st century through father and son John and Gerard Loughran.

For many years, the hotel was known as a temperance hotel because it did not have a public bar. That changed in 2000 with the welcome addition of the Line Out Bar. In May 2010, when Lansdowne Road Stadium reopened as the spectacular Aviva Stadium, John decided it was the right time to rebrand as Sandymount Hotel and commissioned the impressive 5mtr bronze Sandymount Lineout sculpture which stands proudly at the front entrance. Notwithstanding the cost in the middle of a recession, it was important not to miss the opportunity with the reopening of the stadium.

Sandymount Hotel adopted a ‘greener’ approach to its business in 2012, by introducing a dedicated Green Team to improve the carbon footprint of the hotel. A Green Policy was introduced, and many awards have been received including ‘Europe’s Leading Green Hotel’ three years in a row at the World Travel Awards, 2017, 2018 and 2019.

In 2016, under the guidance of George and Rosaleen’s grandson Gerard, Sandymount Hotel began an €8 million total refurbishment project which led to the awarding of 4 Star status from Failte Ireland. 2020 marked the final stage of refurbishments with the remodelling of the front façade of the hotel and car park.

Just 3 DART stops from Dublin City, the hotel is situated in leafy Dublin 4. The beautiful Sandymount Village and beach are just a 10-minute stroll, making hotel an ideal spot for quiet relaxation away from the hustle and bustle of City Centre.

Family and Employees of Sandymount Hotel As an extension of the family, the continued success and longevity of the business is attributed hugely to the people employed at the hotel. Several of the team have worked at the hotel for decades. Beatrice O’Donoghue on the Front Desk team has been working at the hotel for 38 years. Rose Foley the hotels Accommodation Manager is celebrating 32 years at Sandymount Hotel.

Maria Condron has been John’s secretary for 21 years.

In fact, John met his wife Audrey at the hotel in 1975.

Audrey was interviewed by Johns parents and secured a role at reception. John and Audrey are celebrating 40 years of marriage this year.

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Chateau Corbin Michotte and the Boidron family have a long history in the Bordeaux appellation. In fact the Boidron family has been involved in producing wine since 1760.

Corbin Michotte is even older, as the vineyard was created in 1726.

It is one of five different St. Emilion estates with the name Corbin. These estates are all located near the Pomerol border on similar, mostly, sandy terroirs. Chateau Corbin Michotte is owned by the Boidron family.

Chateau Corbin Michotte Vineyards, Terroir, Grapes, Winemaking The 7.1 hectare, on the Right Bank Bordeaux the vineyard of Chateau Corbin Michotte is planted to 65% Merlot, 30% Cabernet Franc and 5% Cabernet Sauvignon. The terroir is sand, gravel, iron, sandy clay soils. The vineyard is in 1 single, parcel, which is not common in the Corbin sector. The vines are close to 35 years of age. Vinification takes place in cement tanks. The wines are aged in 70% new, French oak barrels for close to 15 months before bottling. On average the estate produces 3,000 cases of Bordeaux wine per year. Chateau Corbin Michotte also produces a second wine, Chateau Les Abeilles.

When to Drink Chateau Corbin Michotte, Anticipated Maturity, Decanting Time Chateau Corbin Michotte is better with 3-4 years of bottle age. Of course that can vary slightly, depending on the vintage. Chateau Corbin Michotte is best enjoyed in the first 5-10 years of life.

Young vintages can be decanted for up to 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Serving Chateau Corbin Michotte with Wine and Food Pairings Chateau Corbin Michotte is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Corbin Michotte is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.

CLASSICdrinks have working with Emmanuel Boirdron for over 15 years and are so very proud to be able to present this wine to the Irish market. This wine is served on some of the finest table around the world and is considered a true classic of Saint Emilion.

Chateau Corbin Michotte Grand Cru 2011 is still available but will very limited supply.

Current Tasting Note: A wine that has plenty of time left. Its started to open and show its character late last year. Decanting would be recommended. This wine is still big and bold on the palate with earthy, farmyard aromas with tones of spic, brambly aged forest fruits, tobacco and cigar box. On the palate it enters silky smooth and then opens up like a tinder box on your tongue full of fabulous flavours just dancing away and tantalising your mouth. and sensations. Fantastic length.

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Aviva Stadium Marks Its 10-Year Anniversary Aviva Stadium answers Ireland’s call, opening its doors to the army as a Covid-19 testing facility Aviva Stadium testing centre.

On Thursday, 14th May 2020: Today, Aviva Stadium, home to Ireland’s football and rugby teams, host to major international sports events, concerts and conferences marks 10 years from its first opening on 14th May 2010

Good News from IHI Members

A world class 50,000-seater venue, Aviva Stadium opened in May 2010 replacing Lansdowne Road, then the world’s oldest operating international stadium.

The redevelopment project was a joint initiative of the FAI and IRFU funded in part by the Irish Government. Aviva Ireland agreeing to come on board as naming rights sponsor in 2009 in a landmark deal was also key in enabling the project to be completed on time and on budget.

As well as being home to Ireland’s men’s football and rugby teams, Aviva Stadium has played host to the 2011 UEFA Europa League Final, the 2013 Heineken Cup Final as well as the Emerald Isle Classic American Football Game between Navy and Notre Dame in 2012.

Aviva Stadium should be in the final stages of preparations for four games of the 2020 UEFA European Championships it was due to host in June. Yet like venues right around the world, Aviva Stadium has been significantly impacted by the Covid-19 pandemic.

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Following on from the cancellation of the Ireland v Italy fixture in the Guinness Six Nations on March 7th, Aviva Stadium immediately offered its facilities to Government in the fight against Covid-19. The Defence Forces are now on site with an area of the stadium being used as a community testing centre which will help with the delivery of the government’s 100,000 weekly testing target.

Aviva Stadium has also been working closely with the FAI, the IRFU and other world class venues to develop the return to sport protocols initially to enable games to be held behind closed doors once public health guidelines permit.

Martin Murphy, Stadium Director said: “It may not be the 10-year anniversary we had anticipated at the start of the year. We are however very conscious of the stadium’s heritage. Aviva Stadium is built on greatness and the redevelopment into the world class venue we are today would not have been possible without the support of the Irish people through Government investment. We are pleased to be able to support the country’s efforts during these unprecedented times. We have hosted some classic sporting moments at Aviva Stadium, and we look forward too many more. To that end we are working very closely with our stakeholders at the FAI and the IRFU and with leading sports venues around the world to ensure that Aviva Stadium is ready and able to host games in whatever format just as soon as public health guidelines allow.”

Brian O’Neill, Head of Communications, Brand, Sponsorship at Aviva Ireland, said: “Aviva Stadium is an iconic Irish venue and one of the world’s great stadia. Our relationship with the stadium extends as far back as 2010, and we are delighted to have been a part of the Aviva Stadium story for the last ten years. We are also part of its future having extended our partnership to 2025 back in 2018.

Whilst we look forward, like so many, to the return of sporting action in Aviva Stadium, we are proud of its contribution to Ireland’s Covid-19 response.

The stadium has always been a pillar in Irish society, so hosting community Covid-19 testing and lighting up of the stadium in the HSE colours each Friday night to mark the incredible contribution of so many on the frontline to this public health emergency is a fitting way to help continue the impact it has on communities in Ireland.”

Since 2010 over 7 million fans have attended games and concerts at Aviva Stadium across 192 events since July 2010. Aviva Stadium has hosted 88 rugby matches, 90 football matches and 14 concerts in that time.

Good News from IHI Members Aviva Stadium light up for the HSE.

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Never has guest communication been so important. As the inevitable recovery is on the horizon, there’s never been a more important time to stay connected and engaged with your guests – there’s an audience out there and they’re interested in what you’ve got to say, as long as the tone and content of the message is on cue.

It’s imperative to keep visible and be clear in your offering. Here’s our top tips for guest communications to keep your brand thriving: Message: Keep it positive - let your guests know how you’ve adapted your business to retain staff and keep busy, how you’re helping the local community and how they can still support their local hotel e.g. are you now doing meal deliveries or takeaways, have you taken steps to adapt your hotel to support the NHS or accommodate key workers, are you delivering care packages to the vulnerable, are you running giveaways to NHS heroes?

Keep it informative – if you’re closed or running a reduced service, do let them know and keep them abreast of developments so they know you’ll be the first to let them know when you’re back up and running. Let them know if you’re using this time to do any makeovers, renovations, business improvements, deep cleaning tasks etc.

Be forward-thinking – what are you doing to plan for the recovery and anticipate the re-open date?

Are you promoting Gift vouchers [buy now, stay later], offering enticing promotional rates for future bookings, discounts on future spa bookings? There will be an end to this, so tap into people’s ‘day-dreaming’ phase for when travel restrictions lift.

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Give tips – your team are experts in their fields and your audience will appreciate any top tips you can share during lockdown e.g. recipes from your gourmet chef that your guests can cook at home, a botanical blog with gardening tips to produce the best seasonal veggies, top wine picks from the hotel sommelier, top treatments for an “at home” facial from your spa for example.

Audience: To ensure maximum impact, understand your target audience and segment the customers according to the message you’re sending out, the product your focussing on and the direct benefit they will enjoy. For example, target your corporate audience for business rooms for hire for home working, promote a spa break discount for leisure guests, winter staycations for families, meal deliveries for your local audience and weddings in 2021 for couples, for example.

Work on your database and strategize across different segments for both existing customers and new types and demographics of customers.

Markets are going to recover at different rates but local business will recover quicker so in the first instance, focus more on the domestic market than the corporate and international market.

Tone of voice: In your comms, it is best to lay low on the selling mode and adopt a friendly, honest and ‘helping hand’ approach. We’re all in this together and guests will appreciate being kept informed and communicated to if the message is empathetic, on point and the tone is right.

Adopt a consistent approach, holistically across all the channels you’re on.

Channels: Review which channels are best to deliver which messages to your audiences. Have a think about previous success you have had on particular channels, which channels reach the audiences you want to target and who will be managing the channels.

Ensure whichever channels you select all work in harmony to push out your message – social media (Instagram, Facebook, Twitter etc), email marketing, your website, video and even OTAs are all channels you can use. Also, consider connecting with your local community and join forces with other local services (butchers, florists etc) to pool your resources.

Make sure your team are aware of your comms plan and make it easy to be reached; perhaps look into messenger apps and other ways for customers to respond and engage with you.

Now is the key time to protect your brand and build on your online presence - don’t be digitally quiet over this period.

Put a plan together and get your whole team involved – you never know where that creativity is lurking! Make the most of your team’s expertise and your property - not only will it be useful content for your audience, but you are also showcasing your talent and your hotel.

For more insight and inspiration, watch the Guestline webinars on ‘Online Recovery Strategy’.

More details can be found here.

Your audience is engaged digitally more than ever before. There has been a surge in internet usage (50-70% increase-Forbes, March 2020), video chat is up by 77% (NYT) and traffic on social media usage on desktop sites is up as much as 27%, reflecting the increase of users at home than on mobile.

Measure and optimise: Try to ensure that you set achievable goals (conversions/reservations, vouchers sold, web traffic etc) and you’re constantly monitoring them in line with customer expectations and local restrictions.

Constantly review and revise your message and channels – data is everywhere so monitor your plan and be prepared to be flexible and nimble you might have to adjust the channels / message / promotion over time to ensure its having the desired effect. Also bear in mind the timing of your campaigns - different types of business will return at different rates.

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Covid-19 Sentiment Research Research undertaken by The Great National Group has revealed a number of insights into how hotels have managed their response to the Covid-19 pandemic including their views on recovery timelines and measures required to enable this to happen.

A total of 59 Great National hotels were surveyed via email between 23 April and 3 May. 38 hotels are located in the UK and 21 hotels are located in Ireland. 32 survey questionnaires were completed, representing a 54% response rate.

As this research addresses general business sentiment, it is worth noting that the following are sample key developments that occurred during the survey period: 23 April: The United Nations Aviation Agency claims that international air passenger traffic could drop by as many as 1.2 billion travellers, or two-thirds, by September 2020.

25 April: US confirmed death toll from COVID-19 surpasses 50,000.

27 April: The British Prime Minister returned to work in Downing Street having recovered from Covid-19.

29 April: US GDP falls 4.8%, the worst economic decline since 2008.

May 1: The Irish Government publishes a roadmap for re-opening Ireland society and business.

Summary findings are as follows: 53% of hotels have seen a 50% or more cancellation of business for 2020.

44% of hotels reported that over half of these cancellations requested a refund rather than postpone to a later date.

56% of hotels indicated that they had laid off all their staff.

In terms of liquidity supports, 90% of hotels availed of a wage subsidy scheme, followed by creditor rescheduling (35%), a payment holiday on business loans (32%) and a bank overdraft (29%). required business survival supports were ranked as follows in order of priority: 1) zero-rated VAT, 2) 2020 commercial rates to be waived, 3) business grant availability, 4) State debt forgiveness, 5) increased domestic marketing and 6) a governmentbacked travel insurance scheme. 84% of hotels indicated that they could survive without income for no more than 6 months.

42% see a return to 50% occupancy by August 2020 while 49% do not see a return to 75% occupancy until the 2nd half of 2021.

Stand-out challenges for hotels include the following: social distancing, handling groups, operating profitably, re-engaging and motivating staff, implementing safety guidelines, reassuring guests, paying suppliers, managing cash-flow; in summary, dealing with uncertainty and specifically, reconciling opening and operating costs with significantly reduced demand.

The full research presentation is available to download here: https://www.corporate.greatnationalhotels.com/wpcontent/uploads/2020/05/GNG-Covid19-Research-2020.pdf Further details are available from David Collins, Co-Founder & Chief Operating Officer, The Great National Group; djc@greatnationalhotels.com The Great National Group is currently offering its Revanista PRO software for FREE to help independent hotels track competitors and re-engage with rate and channel management from one platform; fees from â‚Ź99 per week are only payable once hotels have re-opened. Book your online demo via www.revanista.com or by email to hello@revanista.com.

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A Helpful Solution For Re-Opening One thing we are all sure of at this point in time is that the safety of staff and customers is of paramount importance when business doors start to re-open, and this is something that we can help with.We have a solution available that can enable guests to take control of their own service experience which will be so important and go a long way to help ensure social distancing is adhered to whilst still looking after daily turnover.

We are delighted to be able to offer this solution that will enable your guests to order Food & Beverage items directly from their own devices at their table, or from their hotel room. The application can integrate with your PixelPoint POS and with iHotelligence PMS but it can also work as a standalone product.

Some of the key pieces of information about this solution can offer are:

1. Easily enable bar and restaurant customers or hotel guests access to browse, order and pay via one brand-customisable interface in just two keystrokes.

2. It is available on any internet-enabled device i.e. mobile phone or tablet device and can be accessed from both inside and outside the venue.

3. This product offers ubiquity across brands and countries with its brand customisable and multilingual frontend.

4. It has extensive integrations with payments, loyalty and additional services.

This technology can save on close interaction, room service phone calls, service runs and time through streamlined operations.

By implementing this solution, properties have seen increases in Total Transaction Value by up to 30%. Up to 10% increase in the number of orders coming through and increased positive feedback from review portals such as TripAdvisor etc. which always goes a long way to increase loyalty and return. In this current climate we are in this is what our customers need to be feeling and seeing when they walk through the door. Safety measures in place and a positive guest experience which will encourage their return.

For more information on this fantastic product contact our Sales Team on sales@ihotelligence.com or call the office on 01-2811960.

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Sodexo Ireland has launched ‘Rise with Sodexo’, the Sodexo Group’s new global programme to support clients in meeting the health, operational and confidence challenges resulting from the global Covid-19 pandemic when reopening workplaces.

Julie Ennis, chief executive, Corporate Services, Sodexo UK and Ireland, said, “As organisations plan for a new ‘normal’, we know that our clients and customers, as well as our own employees, want to feel safe as they return to work. We have drawn on our global experience and expertise to create the ‘Rise with Sodexo’ programme to support our clients as they restart their operations with confidence and security.”

As part of the new programme, Sodexo Ireland is supporting clients to re-configure and build their workplace of the future. Sodexo possesses operations, technical advice, and subject matter expertise across a range of services, that includes infrastructure build, facilities and estate management, food services, wellness services and space transformation. The company is uniquely positioned to support its clients in the management of their work environment to a new standard as they prepare to +reopen or restart safely following the lockdown.

Drawing on lessons learned from its colleagues in China, Sodexo’s experts have identified the new needs of clients and employees across all the markets it serves. This approach brings together five specific solution areas: Prepare with an expert risk assessments and restart process Protect people and places through services ranging from disinfection to contactless services Enable teams to perform at their best with services for both on-site and home workers with healthy and sustainable food offers, grab & go solutions, retail and digital convenience and meal cards Support employee wellness and communication Optimise workplace experience and energy management for maximum efficiency – applying world class sustainability principles in all we do while respecting commitments in terms of environmental responsibility Sodexo Ireland is part of the global Sodexo Group, a world leader in delivering services that improve the quality of life to clients in business and industry, education, financial, pharma and healthcare. These include food services, infrastructure build, facilities and estate management, optimising the workplace experience, wellness experiences, personal and homecare services. Sodexo employs approximately 3,700 people in over 230 locations in Ireland and Northern Ireland.

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Pivot.. pivot… PIVOT!!!

By Laurence Rogers, Excel Recruitment Senior HospitalityRecruitment Everyone remember the episode in Friends when Ross, Rachel and Chandler are trying to get the couch up the stairs and Ross is shouting “Pivot” to no avail?

Well that is exactly what the hospitality industry is going through at the moment! We are holding the future of our industry in our hands, stuck on a corner, knowing we have to pivot but not entirely sure how to do it. So what is a pivot? A pivot is when a company makes a change to their business model after realising that they are unable to service the market in their current format.

So how do we actually accomplish it? I spoke to a number of companies this week to check in and see how they are adapting and I was delighted to get such a positive response. One company doing exciting things is Boojum. I spoke to senior management and they told me how they decided early to meet the challenge head on. They have left a small number of stores open for delivery only and adapted the layout of all their kitchens to create a new workflow that kept the staff a safe distance apart while not affecting productivity. They are now looking at reopening more stores with the same template. Boojum also introduced initiatives for staff that were temporarily laid off, one of which was a free daily meal! This is a fantastic idea as it kept staff engaged with the brand while not working and highlighted to the staff how they are valued by management.

This echoes reports that I am getting when I speak to people in the Quick Service Restaurant industry on the high street. Most have pivoted their business to service takeaway and click and collect demand which means they can remain open and functional while allowing them to work away in the background figuring out how they are going to return to regular service. Amazingly, some QSR operators who have adapted to take advantage of the demand for home delivery are reporting that their sales figures are level with figures for 2019! One operator that I spoke to admitted he was in the middle of opening a new outlet!

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We are also seeing a number of hotels and restaurant starting to reopen, offering a reduced menu for click and collect and home delivery. Earlier, I spoke to the Castleknock Hotel who are doing just that and have been busy designing and implementing a new service for their customer which has been a massive success. They have adapted the kitchen, implemented new Health & Safety guidelines and also rotated the staff to ensure that social distancing protocols are adhered to. By rotating the staff on smaller shifts, it also promotes employee engagement and gives the staff a sense of purpose, albeit in a limited capacity at present.

Now doing a takeout coffee service, they will keep the call and collect model when the Hotel fully reopens and they also hope to expand by adding of a new outdoor area in the coming weeks!

There is a lot to look forward to in the coming weeks as we start to see the ingenuity and resilience of the hospitality industry adapt to challenges in the market.

There are green shoots starting to spring up so get up off that couch and pivot…

Please don’t hesitate to get in touch with Laurence at laurence@excelrecruitment.com or call 01-8717676 should you need any assistance or advice over the coming weeks and months.

Covid-19 advice page for Hoteliers We're in this together. The tourism industry is being hit hard and the impact on hotels is being increasingly felt.

Bookassist stands side by side with hotels. Harnessing its expertise, international insights, and skills, Bookassist is helping hotels to pull through this very difficult time so that they emerge stronger than ever before. Featuring the following sections, which are updated daily as information changes: Bookassist’s advice for hotels Data insights from Bookassist’s client base - to help refocus your strategy Handpicked and curated news from across the industry Hotels that are leading the way during Covid-19 Bookassist launches two new features to help hotels reduce cancellations There is no doubting that cancellations have gone through the roof as a result of the Covid-19 crisis. This is putting a huge strain on hoteliers in terms of cash flow and lost bookings. In an effort to help, Bookassist has launched two new features that will help to protect current business and build goodwill with customers.

Read more here

Don't hand the upturn to OTAs Now more than ever your hotel needs profit and cashflow to rebuild business. The recovering market is yours to seize if you play your cards right. This is a rare opportunity to regain control.

Now is your opportunity to break the stranglehold OTAs have had on your business. You will never get this opportunity again.

Bookassist has just published a two-part article series to get you thinking about your hotel’s future. Part 1 examines the OTA Hotel relationship , and Part 2 focuses on the actual strategy to regain control and claim the upturn.

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Available Training Opportunites during Covid -19 1. 50 Shades Greener - Become a Green Leader at Your Workplace https://www.fiftyshadesgreener.ie/become-a-green-leader 2. SOLAS’ online learning service, eCollege, available free of charge as a support to learners who have been impacted by the current containment measures. http://www.ecollege.ie/ 3. RAI Complete Restaurant Training – Individuals https://www.rhskillnet.ie/training/complete-restaurant-training-individuals/

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IHI PATRONS