&
Directory Buyers Guide 2010-2011
INDUSTRY CONTACTS + PRODUCT & SUPPLIER LISTINGS + LEGISLATION GUIDE
CHILL IT! OREO VANILLA CHEESECAKE 5 people 20 mins 3 hours
Ingredients
Instructions
240g Oreo Original Cookies 40g butter, melted 350g Philadelphia 100g caster sugar 2 tsp vanilla extract 250ml greek yoghurt 1 sachet (11g) powdered gelatine A few fresh strawberries or raspberries A few extra Oreo Cookies, broken into pieces
1. Place 160g of the Oreos in a food processor and process to a fine crumb. Add the butter and mix together. Press the mixture into the base of an 18cm spring form tin. 2. Roughly chop the remaining 80g cookies and set aside. 3. Put 3 tablespoons of water in a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved. 4. Beat together the Philly, sugar and vanilla until smooth. Then fold in the yoghurt. Next stir in the gelatine. 5. Stir the set aside cookies through the filling then pour over the biscuit base. Refrigerate for 3 hours or until set. 6. Serve decorated with the fruit and biscuit pieces.
Nutritional Information Typical values per serving Energy 1597kJ/382kcal, Protein 7.9g, Carbohydrate 40.3g, of which Sugars 31.4g, Fat 22.1g, of which Saturated Fat 13.5g, Fibre (Englyst) 0.9g, Sodium* 0.3g, *Equivalent as Salt 0.7g.
WIN
LOVE IT www.philadelphia.ie
A FABULOUS DINING EXPERIENCE AT A MICHELIN STAR RESTAURANT! *
Go online and register your on-pack competition code and tell us about your favourite Philly meal for your chance to win! * Purchase required. Closing date midnight on 31 January 2011. Open to UK & ROI residents, 18+. Online entry only at www.philadelphia.co.uk/professional
OV3811
SERVES PREP CHILL
inside... Directory & Buyers Guide 2010-2011 Who’s Who 10 12 15 21 22 23
Fáilte Ireland Tourism Ireland Industry Associations & Organisations Travel Ports Marketing Groups Government Departments
Buyers Guide 27 29 36 37 39 40 41 48
Food Catering Equipment Bar & Drink Health & Safety Design & Build Services Brand Index Company Index
Legislation 58 64 71 72 74 78
Food Liquor Licensing Equal Status Health & Safety Employment Environmental
Reference 86 92 95 97 98
JLC VAT & Tax Classification Music Licence Diary
Left: The Silver Restaurant at Newbridge Silver, Co Kildare Cover: Chapter One, Dublin
The Europe Hotel, Killarney
Your Essential Industry Guide… In a welcome change from the norm of the last couple of years, economists are showing signs of optimism, with a tentative recovery predicted for sometime during the shelf-life of this publication (July 2010-June 2011). The reality in the tourism industry is somewhat different however, with the Irish Tourist Industry Confederation anticipating that it could be 2015 before we see a return to the peak levels of 2007, while in the hotel sector, consultants Horwath Bastow Charleton have identified that since that peak, profits in Irish hotels have tumbled by half. This is little wonder considering that room rates are now back at 1999 levels. It is for this reason that hoteliers and restaurateurs need to continue to keep a tight reign on costs and drive the value message home. In the absence of an ability to curtail public service charges such as local authority rates, hospitality operators must continue to keep a firm grasp of the costs within their control. This means buying savvy, and the 20102011 Directory & Buyers Guide – the 28th annual directory from the team at Hotel & Catering Review – will provide you with a comprehensive guide to the industry’s key suppliers and their products and services. If you are planning to shop around over the coming year, you will find contact details for the leading suppliers here.
Of course, in these straitened times we all need a little help from our friends and industry organisations and tourism agencies are providing much needed support at this time. Once again, this year’s Directory & Buyers Guide includes a contact list of key industry stakeholders and representatives. Also in this publication we include an expanded legal and reference section, detailing legal obligations for hospitality operators as well as useful information such as VAT and JLC rates. The Hotel & Catering Review Directory & Buyers Guide is truly a ‘Who’s Who’ of the industry, offering an essential purchasing guide as well as a reference resource. Whether you’re looking to buy new beds, source professional advice or find out about industry representatives then this publication should be your first port of call.
SARAH GRENNAN Editor
Contact Us… Editorial: Our editor Sarah Grennan can be reached at tel: 01 764 2700, email: s.grennan@jemma.ie or fax: 01 764 2750. She is always happy to hear your news, views and feedback. Advertising: If you have any advertising queries, please contact Simon Grennan at the numbers above or via email to simon.grennan@jemma.ie. Subscriptions: To subscribe to Hotel & Catering Review please contact Josie Keane at the numbers above or email j.keane@jemma.ie. Readers can also subscribe securely online at www.hotelandcateringreview.ie. EVENTS: For information regarding the Hotel & Catering Review Gold Medal Awards, visit www.hotelandcateringreview.ie. For further queries please contact our events manager Nicola Hickey, tel: 01 764 2700 or email n.hickey@jemma.ie. HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
STAY INFORMED! Ireland on the Menu: FÁILTE IRELAND’S NEW FOOD IN TOURISM STRATEGY
JULY 2010
Fitzers Hits tHe expansion trail
Geraldine Fitzpatrick Dishes all on the Restaurant Group’s Plans AWARD WINNING COCKTAILS + NAMA PLAN + CHOCOLATE HEAVEN
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Volume 43 * Number 06
Hotel & Catering Review Directory & Buyers Guide 2010-2011 ≠
Editor: Sarah Grennan Designer: Paul McCann Production Manager: Jim Heron Circulation & EVENTS Manager: Nicola Hickey
SOMETHING’S STIRRING AT BWG FOODSERVICE
Administration: Marian Donohoe, Josie Keane Managing Director: Simon Grennan CHAIRMAN: Frank Grennan Printing: Walsh Colour Print, Kerry Hotel & Catering Review is published by Jemma Publications Grattan House, Temple Road, Blackrock, Co Dublin Tel: 01 764 2700 Fax: 01 764 2750 Email: sales@jemma.ie SubCRIPTIONS: Ireland 1 Year = e74+Vat Northern Ireland 1 Year = e74 UK 1 Year = e99.79 Europe 1 Year = e116.42 Rest of World 1 Year = e153.19 Note: 2 & 3 Year Subscriptions are also available Discounts: Offered on orders over 10 Rates effective: January 2010 Subscription Order Line: 01 764 2700
Hotel & Catering Review, Ireland’s leading publication for the Irish hospitality industry for more than 30 years, also produces a weekly ezine. Subscribe for the Weekly Bulletin online at www.hotelandcateringreview.ie Jemma Publications also publishes the following titles: Construction & Property News, Irish Hardware, Irish Printer, Licensing World, Off Licence www.jemma.ie No part of may be reproduced, copied or transmitted in any form without the prior permission of Jemma Publications ISSN: 0332-4400
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www.bwgfoodservice.ie
Winner of Best Supplier 2010
Pallas Foods would like to thank all our Customers for voting us Best Supplier to the catering industry.
Pallas Foods, Newcastle West, Limerick T: +353(0)69 20200 F: +353(0)69 20400 E: sales@pallasfoods.eu Free Fax Orders 1800 20 20 10
Who’s Who
Our little black book of essential industry contacts 10 12 15 21 22 23
Fáilte Ireland Tourism Ireland Industry Associations & Organisations Travel Ports Marketing Groups Government Departments
Please note changes to personnel etc may occur during the year.
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
TOURISM AGENCIES
FÁILTE Ireland Fáilte Ireland, the National Tourism Development Authority, was established in 2003 to guide and promote tourism as a leading indigenous component of the Irish economy. Shaun Quinn
The tourism and hospitality industry employs an estimated 200,000 people and generates more than €6bn a year in revenue. Fáilte Ireland in 2010 and 2011 will work to develop a competitive and profitable tourism industry in the following key areas: • Enterprise Development: Working directly with industry and with key stakeholders across all areas, including providing business supports and marketing initiatives to Irish tourism enterprises.
Redmond O’Donoghue
• Market Development: Developing consumer, trade and visitor engagement through our home holiday campaign, overseas promotions, business tourism, sporting and cultural events and tourist information. • Strategic Development: Leading the development of tourism, with a focus on investing in people (education), place (environmental advice), product (leisure and hospitality development and capital investment) and policy issues (research and advocacy).
Chief Executive: Shaun Quinn Chair of Fáilte Ireland Authority: Redmond O’Donoghue The Fáilte Ireland Authority (Board) comprises a chairperson and 12 Members. A full list can be found on www.failteireland.ie. Directors: Strategic Development: Aidan Pender Enterprise Development: Paul Keeley Market Development: John Concannon Corporate Development: Deirdre O’Keeffe Head of Communications: Alex Connolly
An outline of the supports and services provided by Fáilte Ireland, Your Guide to Fáilte Ireland Services is available to download at www.failteireland.ie
Fáilte Ireland Dublin (Dublin) 88-95 Amiens Street Dublin 1 T: 01 884 7700/1890 525 525 F: 01 855 6821 E: info@failteireland.ie W: www.failteireland.ie Fáilte Ireland South East (Carlow, Kilkenny, South Tipperary, Waterford and Wexford) 4th floor Wallace House Maritana Gate Canada Street Waterford T: 051 312 700 F: 051 312 710 E: southeastinfo@failteireland.ie W: www.discoverireland.ie/southeast
Fáilte Ireland South West (Cork and Kerry) Áras Fáilte Grand Parade Cork T: 021 425 5100 F: 021 425 5199 E: corkkerryinfo@failteireland.ie W: www.discoverireland.ie/southwest Fáilte Ireland West & Mid West (Galway, Mayo and Roscommon, South Offaly, North Tipperary, Clare, Limerick) Áras Fáilte Forster Street Galway T: 091 537 700 F: 091 537 733 E: irelandwestinfo@failteireland.ie W: www.discoverireland.ie/west
10 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
Fáilte Ireland North West (Cavan, Donegal, Leitrim, Monaghan and Sligo) Áras Reddan Temple Street Sligo T: 071 916 1201 F: 071 916 0360 E: northwestinfo@failteireland.ie W: www.discoverieland.ie/northwest Fáilte Ireland East & Midlands (Kildare, Laois, Longford, Louth, Meath, North Offaly, Westmeath and Wicklow) Dublin Road Mullingar Co. Westmeath T: 044 934 8761 F: 044 934 0413 E: eastandmidlandsinfo@failteireland.ie W: www.discoverieland.ie/eastcoast
TOURISM AGENCIES
Tourism Ireland Niall Gibbons
Hugh Friel
Tourism Ireland is responsible for marketing the island of Ireland overseas as a holiday destination. The organisation has the twin goals of promoting increased tourism to the island of Ireland and of supporting the tourism industry in Northern Ireland to reach its potential. It engages in strategic destination marketing on a worldwide basis to achieve these goals. The organisation also influences product quality and service by providing intelligence from its research into consumer and industry trends in overseas markets. Tourism Ireland undertakes regional and product marketing and promotional activities on behalf of Fáilte Ireland and the Northern Ireland Tourist Board through its overseas market offices. Chief Executive: Niall Gibbons Chairman: Hugh Friel Director of Corporate Services and Policy: Shane Clarke Director of Markets: Simon Gregory Director of Central Marketing: Mark Henry
IRELAND
Dublin: 5th Floor Bishop’s Square Redmond’s Hill Dublin 2 T: 01 476 3400 F: 01 476 3666 E: corporate.dublin@tourismireland.com Corporate Website: www.tourismireland.com Consumer Website: www.discoverireland.com Coleraine: Beresford House 2 Beresford Road Coleraine BT52 1GE T: 028 7035 9200 F: 028 7032 6932 E: corporate.coleraine@tourismireland.com Overseas Offices
BRITAIN
London Nations House 103 Wigmore Street London W1U 1QS T: +44 207 518 0800 F: +44 207 493 9065 E: corporate.greatbritain@tourismireland.com
Glasgow 7th Floor, James Miller House 98 West George Street Glasgow G2 1PJ T: +44 141 572 4030 F: +44 141 572 4033 E: corporate.glasgow@tourismireland.com
NORTH AMERICA USA 345 Park Avenue New York NY 10154 T: +1 212 418 0800 F: +1 212 371 9052 E: corporate.usa@tourismireland.com CANADA 2 Bloor Street West Suite 3403 Toronto ON M4W T: +1 416 925 6368 F: +1 416 925 6033 E: corporate.canada@tourismireland.com
EUROPE AUSTRIA Argentinierstrasse 2/4 1040 Vienna T: +43 1 581 8922 70 F: +43 1 585 36 30 88 E: corporate.austria@tourismireland.com
12 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
Corporate and Industry Communications: Margaret O’Reilly, Head of Corporate and Industry Communications; Peter Nash, Head of Strategy Development and Insights Marketing Communications: Brian Twomey, Head of Marketing Communications; Brian Harte, Head of Customer Engagement and eMarketing; Siobhán McManamy, Head of Cooperative Marketing Northern Ireland: Aubrey Irwin, Head of Northern Ireland and Product Liaison Media: Sinéad Grace, Media and Public Relations Manager
BELGIUM Louizalaan 66 Avenue Louise 1050 Brussels T: +32 2 643 21 21 F: +32 2 642 98 51 E: corporate.belgium@tourismireland.com FRANCE 33 rue de Miromesnil 75008 Paris T: +33 1 53 43 12 35 F: +33 1 47 42 01 64 E: corporate.france@tourismireland.com GERMANY Gutleutstrasse 32 60329 Frankfurt am Main T: +49 69 923 1850 F: +49 69 923 18588 E: corporate.germany@tourismireland.com ITALY Piazzale Cantore no.4 20123 Milano T: +39 02 58 1773 11 F: +39 02 58 1773 09 E: corporate.italy@tourismireland.com THE NETHERLANDS Spuistraat 104 1012 VA Amsterdam T: +31 20 5306050 F: +31 20 6208089 E: corporate.netherlands@tourismireland.com
Natural Gas: The five star choice. Natural gas is the cleanest fossil fuel available. And because it is also more cost effective, it’s the perfect energy choice for your hotel or restaurant. For more information on connecting your business to natural gas call Businesslink, our dedicated business service, on 1850 411 511.
ReConditioned eQUiPMent at CoSt PRiCe
TOURISM AGENCIES Catering & Laundry Equipment Sales & Service
• Like New • Steam cleaned • Fully serviced & certified by registered engineers • Reconditioned • Come with same warranty as new equipment • Only quality brands stocked
CuRReNtLy iN StOCk: 1. two GRoUP RanCilio
NORDIC REGION – Denmark, Sweden, Finland, Norway Nyhavn 16, 3rd Floor Copenhagen K DK-1051 Denmark T: +45 33 15 80 45 F: +45 33 32 44 01 E: info.nordic@tourismireland.com POLAND Kramarska 1/7 61-765 Pozna T: +48 61 855 32 26 F: +48 61 510 067 325 E: jschramm@tourismireland.com SPAIN Paseo de la Castellana 46, 3a Planta 28046 Madrid T: +34 91 577 5458 F: +34 91 577 6934 E: corporate.spain@ tourismireland.com
Coffee MaChineS OnE yEar in uSE, COmpLEtE with grindEr
2. 6/10 GRid lainox
CoMbination ovenS
SWITZERLAND Badenerstrasse 15 CH-8004 Zurich T: +41 44 286 99 14 F: +41 44 286 99 37 E: corporate.switzerland@ tourismireland.com
3. CoMMenda diShwaSheRS
4. alto ShaaM Cook and hold ovenS
AUSTRALIA & DEVELOPING MARKETS
Visit our custom built warehouse to see full stock. For further information on sales and service – contact us on; Mulcahy Technical Services, Unit 8A, 8B, 9 10 & 11B Mulcahy Keane Estate, Greenhills Road, Walkinstown, Dublin 12, Ireland. Tel: (+353)01 450 4755 Fax: (+353)01 450 8371 www.mulcahytechnical.ie
24 HOUR SeRvice nationwide
AUSTRALIA Level 5, 36 Carrington Street Sydney, NSW 2000 T: +61 2 9299 6177 F: +61 2 9299 6323 E: corporate.australia@ tourismireland.com NEW ZEALAND Level 7, Citibank Building 23 Customs Street East Auckland 1010 T: +64 9 977 2255 F: +64 9 977 2256 E: corporate.newzealand@ tourismireland.com ASIA HUB Jafza View 18 & 19 – Floor 1 PO Box 262746 Jebel Ali Free Zone Dubai United Arab Emirates T: +971 4 813 7819 E: amcdermott@tourismireland.com
14 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
CHINA Suite 728 Shanghai Centre 1376 Nanjing Road West Shanghai 200040 P.R. China T: +86 21 627 98788 F: +86 21 627 97066 E: info@tourismireland.com.cn INDIA Beautiful Planet Grants Building Annexure Office No. 46, 1st Floor Opposite Strand Cinema, Colaba Mumbai 400 005 T: +91 22 329 61624 F: +91 22 329 61624 E: india@tourismireland.com JAPAN International Place 26-3 Sanei-cho Shinjuku-ku Tokyo 160-0008 T: +81 3 5367 6525 F: +81 3 5363 1118 E: corporate.japan@ tourismireland.com SOUTH AFRICA Development Promotions 62 Hume Rd Dunkeld P.O. Box 30615 Braamfontein 2017 Johannesburg South Africa T: +27 11 442 0824 F: +27 11 442 0821 E: tourismireland@dpgsa.co.za
NOTES
INDUSTRY CONTACTS
ORGANISATIONS & ASSOCIATIONS An Óige Irish Youth Hostel Association
B&B Ireland
61 Mountjoy Street, Dublin 7 T: 01 830 4555 E: mailbox@anoige.ie W: www.anoige.ie
Belleek Road, Ballyshannon, Co. Donegal T: 071 98 22222 E: admin@bandbireland.com W: www.bandbireland.com
Chief Executive: David Owens President: Norman Campion
Chief Executive: Helena Healy Chairperson: Margaret Cahill
Association of Approved Tourist Guides in Ireland
Bartenders Association of Ireland
1 Belmont Tce, Galloping Green, Stillorgan, Co Dublin T: 01 278 1626 E: bookings@tourguides.ie W: www.tourguides.ie
President: Georgina Boylan Vice President & Secretary: Ilona Madden Treasurer: Francois Tessier PRO: Bob Hanley Membership: Dave Harrington
Association of Irish Contract Caterers Carroll Food Services 4 Thorncastle Street Ringsend, Dublin 4 T: 01 668 6095
Chairman: Kenneth Carroll
Association of Irish Professional Conference Organisers
c/o Abbey Conference & Corporate City Gate 22 Bridge Street Lower Dublin 8 T: 01 648 6103 F: 01 648 6109 E: info@aipco.ie W: www.aipco.ie Secretary: Marina Finn
President: Andrew O’Gorman, 104, Calderwood Road, Griffith Avenue, Dublin 9 T: 087 791 2262 E: baipresident@gmail.com W: www.bartender.ie
Honorary Treasurer: Declan Byrne
Catering Equipment Association
Management Committee Members Derek Caswell Kraft Foods Ireland Ltd T: 01 605 2600 E: dcaswell@krafteurope.com Eamon Ward Hugh Jordan & Co Ltd T: 01 862 7200 E: eamon.ward@hughjordan.com Brian Brady Broderick Bros Ltd T: 01 429 1500 E: bbrady@broderickbros.ie Drewry Pearson Marco Beverage Ltd T: 01 295 2674 E: drewry@marco.ie Anthony Cooney Autobar Vending T: 01 623 9884 E: anthony.cooney@automatedvending.com
Confederation House Administrative Offices 84-86 Lower Baggot St Dublin 2
Larry Smith Calor Gas T: 01 450 5000 E: larry.smith@calorgas.ie
CEA Executive: Neil McGowan T: 01 605 1669 E: neil.mcgowan@ibec.ie W: www.cea.ie
Catering Management Association of Ireland
Chairman: Michael Flannery Michael Flannery Catering Equipment Ltd T: 01 451 1915 E: info@mflannery.com Vice Chairperson: Julie Morrissey Stephens Catering Equipment Co Ltd T: 01 505 2515 E: juliem@stephenscatering.ie Secretary: Liam Mongey T: 01 424 0600/087 126 9284 E: liammongey@cea.ie Treasurer: John Walsh T: 01 202 70774 E: johnwalsh@cea.ie
President: Emer Bent, Patient Food Services Manager, AMNCH, Tallaght, Dublin 24 T: 01 414 2971 E: emer.bent@amnch.ie Honorary Secretary: Mary Flynn, Catering Manager, Beaumont Hospital, Dublin 9 T: 086 327 8596 E: maryflynn2@beaumont.ie Association Secretary: Mary Moriarty, Deputy Catering Manager, Midlands Regional Hospital, Mullingar, Co Westmeath T: 044 939 4205 E: mary.moriarty@hse.ie
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 15
INDUSTRY CONTACTS Treasurer: Mary Dowling, Catering Manager, Barossa, Ten Acre, Kilrane, Rosslare Harbour, Co Wexford T: 087 657 9297 E: maryb.dowling1@hse.ie Assistant Treasurer: Ann Casey, Catering Officer, Mercy Hospital, Granville Place, Cork T: 052 67357 E: acasey@muh.ie PRO: Helena O’Brien, Catering Manager, St Stephen’s Hospital, Glanmire, Co Cork T: 021 485 8538 E: helena.obrien@hse.ie Committee: Kay Fleming, Catering Manager, Beaumont Hospital, Dublin 9 T: 087 954 8504 E: kathleenfleming@beaumont.ie Margaret Kenny, Catering Manager, James Connolly Memorial Hospital, Blanchardstown, Dublin 15 T: 01 646 5157 E: margaret.kenny@hse.ie Declan Belton, Catering Manager, St Mary’s Hospital, Phoenix Park, Dublin 20 T: 01 625 0371 E: declan.belton@hse.ie Donncha Walsh, Assistant Governor, Irish Prison Service, IDA Business Park, Ballinalee Road, Longford T: 087 251 4220 E: drwalsh@irishprisons.ie Ailish Doyle, Catering Manager, Our Lady’s Hospice, Harold’s Cross, Dublin 6W T: 087 126 3819 E: adoyle@LH.ie
Coach Tourism & Transport Council of Ireland
6th Floor, O’Connell Bridge House, D’Olier Street, Dublin 2 T: 086 020 9727 E: gerry@cttc.ie Chief Executive: Gerry Mullins
Euro-Toques Ireland
11 Bridge Court City Gate St Augustine Street Dublin 8 T: 01 677 9995 E: info@euro-toques.ie W: www.euro-toques.ie
Secretary General: Ruth Hegarty Commissioner-General: Feargal O’Donnell, The Fatted Calf, Glasson, Athlone, Co Westmeath Assistant Commissioner-General: Gearoid Lynch, The Olde Post Inn, Cloverhill, Co Cavan Founder Member/Commissioner: Myrtle Allen, Ballymaloe House, Shanagarry, Midleton, Co Cork Commissioners: Lorcan Cribbin, 19 St Patrick’s Villas, Ringsend, Dublin 4 Ross Lewis, Chapter One Restaurant, 18-19 Parnell Square, Dublin 1 Kevin Arundel, The Chop House, 2 Shelbourne Road, Dublin 4 Wade Murphy, Lisloughrey Lodge, Cong, Co Mayo Stephen Gibson, Pichet Restaurant, 1415 Trinity Street, Dublin 2
Food Safety Professionals Association
W: www.fspa.ie
Chairperson: Lorraine Oman, Ashby Food Safety Association T: 087 248 2941 E: loman@eircom.net Secretary: Martin Lynch, Hospitality Solutions T: 087 244 9747 E: martin@hospitalitysolutions.ie
Stephen Williams Avvio T: 061 335 680 E: stephen.williams@avvio.com Ciaran Delaney Meetingsbooker.com T: 01 443 4632 E: ciaran@meetingsbooker.com Michelle Conaghan Net Affinity E: Michelle@netaffinity.com Adrian Sherry Bewleys/Moran Hotels T: 01 459 3650 E: ASherry@moranhotels.com Cyril McAree Hotel & Restaurant Times E: Cyril@hotelandrestauranttimes.ie Aisling Purcell Independent News & Media E: Aisling7115@gmail.com Tim Magee Host PR T: 01 855 8500 E: tim@hostpr.ie
Irish AccomModation Services Institute
President: Ines Guerra, Carlton Hotel Dublin Airport T: 087 645 2867 E: iguerra@carlton.ie
Vice President: Mary Flannery, Ashford Castle T: 087 633 1773 E: housekeeping@ashford.ie
Treasurer: Elizabeth McGrath, Food Safety Management Systems T: 086 609 4040 E: emcg.fsms@gmail.com
Secretary: Josephine Ryan, Red Cow Moran Hotel T: 087 231 2262 E: RCAccommodation@ moranhotels.com
PRO: Mary Daly, Mary Daly & Associates T: 087 919 8168 E: mary@marydaly.ie
Assistant Secretary: Catherine Cerna, Carlton Hotel Kinsale T: 087 297 9599 E: ccerna@carlton.ie
Hospitality Sales and Marketing Association International (HSMAI) Ireland Chapter
Treasurer: Louise Duggan, Moran Silver Springs Hotel T: 085 840 5828 E: silverspringsHK@moranhotels.com
Board Members Alex Gibson DIT College of Arts & Tourism T: 01 402 4461 E: agibson@dit.ie
16 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
Assistant Treasurer: Kathleen Heraghty, Harvey’s Point Country Hotel T: 086 809 5741 E: Kathleen@harveyspoint.com
INDUSTRY CONTACTS Newsletter: Trish Collins T: 087 317 5874 E: iasitrish@gmail.com Murali Dharan, Lyrath Estate Hotel T: 087 296 8828 E: murali@lyrath.com Membership: Ingrid McGovern, Stewarts Hospital T: 087 771 6374 E: Ingrid.mcgovern@stewartshospital. com Sponsorship: Pauline Rogan, Carlton Millrace Hotel T: 086 813 7911 E: progan@carlton.ie Melanie Monte, Menlo Park Hotel T: 091 761122 E: milmilghaf@yahoo.co.uk Public Relations: Rita Kilroy, Ecolab T: 087 6350873 E: Rita.kilroy@ecolab.com Membership: Hannah Duignan, Lough Rynn Castle Hotel T: 086 0635578 E: hannahduignan@hanlycastle.com Georgina Kelly, Armagh City Hotel T: +44(0)2837518888 E: Arhousekeeping@armaghcityhotel. com Sharon O’Shaughnessy, Killeshin Hotel T: 086 3496181
Irish Golf & Club Managers Association
c/o The Stephen’s Green Hibernian Club 9 St Stephen’s Green Dublin 2 President: Hilary Madden T: 021 484 1376 E: manager@monkstowngolfclub.com PRO: Ray Mooney T: 01 677 4744 E: ray@sghc.ie
Irish Guild of Sommeliers
W: www.irishguildofsommeliers.ie President: Mary O’ Callaghan, E: mary.ocallaghan1@ireland.com Trade President: Barry Goeghegan Treasurer: Joan Dempsey Secretary: Andrew O’ Gorman 104 Calderwood Road, Griffith Avenue, Dublin 9 T: 087 791 2262 E: ogorman.andy@gmail.com
Trustees: John Merry, Emmet Fitzgerald Council Members: Catherine Griffith, Harriet Connolly, James Tighe, James Murphy, Liam Campbell, Oliver Murtagh, Gerry Kennedy, John Rigby, Peter Corr, Franklin Fernandez
Irish Hospitality Institute
8 Herbert Lane Dublin 2 T: 01 662 4790 F: 01 662 4789 E: info@ihi.ie W: www.ihi.ie
President: Shane Cookman FIHI, Managing Director, Fylan Collection Deputy President: Fergal O’Connell MIHI, Fitzwilliam Hotel Chief Executive: Natasha Kinsella MIHI Chairperson of College of Fellows: Dick Bourke FIHI Chairperson Young IHI: Anne O’Regan MIHI, PREM Group Company Secretary: Brian Fahy FIHI, Action Recruitment Treasurer: Matthius Muller FIHI, Abbeycourt Hotel Events Executive: Lyndsey Campbell Skillnet Network Manager: Niamh Morgan National Council Maurice Bergin FIHI, HSC Ltd Stephen Dudley MIHI, Fáilte Ireland Nicky Logue MIHI, Fitzpatrick’s Castle Hotel, Dublin Clem Ryan MIHI, Dublin Institute of Technology Stephen Williams MIHI, Avvio Clare McLeod MIHI, Tourism Ireland Glenn Valentine MIHI, The Doyle Collection Aidan Ryan MIHI, The Royal Marine Hotel Yvonne Brady MIHI, Hilton Hotels Ireland Michelle Conaghan MIHI, NetAffinity
Irish Hotels Federation
Irish Hotels Federation 13 Northbrook Road Dublin 6 T: 01 497 6459 F: 01 497 4613 E: info@ihf.ie W: www.ihf.ie www.irelandhotels.com
Chief Executive: Tim Fenn IHF Staff: Anne Lee, Lisa Kearney,
Nuala McLoughlin, Miriam Young, Ronan Smyth, Stephanie Howard and Joy Bradley National Council 2010 President: Paul Gallagher Vice Presidents: Joseph Dolan and Michael Rosney Honorary Treasurer: Stephen McNally Past Presidents: Matthew Ryan, Annette Devine, Richard Bourke, Jim Murphy, Mary Fitzgerald Elected Members: Martin Cassidy Martin Mangan Terry McCoy Bernadette Randles Colin Ahern Martin Holohan Breda Keane John Bourke Co-opted Members: Conor O’Kane John Raftery Colm Neville Seamus Daly Branch Representatives Cork Chairperson: John O’Flynn Representative: Andrew Phelan Donegal Chairperson: Michael Naughton Representative: Cormac Walsh Dublin Chairperson: Neil Lane Representative: Stephen Hanna Galway Chairperson: Paul Gill Representative: Siobhan Burke Kerry Chairperson: Sean O’Driscoll Representative: Frank Slattery Mayo Chairperson: Fergal Ryan Representative: Darren Madden Midlands Chairperson: Joe O’Brien Representative: Matt O’Connor Mourne/Boyne/Lakes Chairperson: Aogan Dunne Representative: Tony Walker Shannon Chairperson: Michael Vaughan Representative: Ivan Tuohy
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 17
INDUSTRY CONTACTS Sligo/Leitrim/North Roscommon Chairperson: Fergus O’Donovan Representative: Ciaran Reidy South East Chairperson: Damian Lynch Representative: Aidan Quirke Wicklow Chairperson: Cormac O’Sullivan Representative: Daniel Corbett
Irish Italian Chippers Association
W: www.itica.ie President: Mario Aprile Vice President: Peter Borza Secretary: Renata Matassa
Irish Nightclub Industry Association
35 Harcourt Street Dublin 2 T: 01 478 8000 E: info@inia.ie W: www.inia.ie
Chief Executive: Barry O’Sullivan Chairman: Oliver Hughes Treasurer: Shane Campbell
Irish Self Catering Federation
Arklow, Co Wicklow T: 0818 300 186 E: info@iscf.ie W: www.iscf.ie
Chairperson: John O’Connell Treasurer: Michael Brennan
Irish Tourist Industry Confederation
17 Longford Terrace Monkstown Co Dublin T: 01 284 4222 E: itic@eircom.net W: www.itic.ie
Chairman: Tom Haughey Chief Executive: Eamonn McKeon Members: Aer Lingus, Association of Approved Tourist Guides of Ireland (Associate Member), B&B Ireland, Car Rental Council of Ireland, CIE Tours International, Coach Tourism & Transport Council, Dublin Airport Authority, Dublin Institute of Technology, Dublin Port Company, Dublin Tourism, Fáilte Ireland, Guinness Storehouse, Heritage Ireland
(Associate Member), Ireland’s Blue Book (Associate Member), Irish Ferries, Irish Heritage Trust, Irish Hotels Federation, Irish Marine Federation/IBRA, Irish Self Catering Federation, Irish Tour Operators Association, Jameson Visitor Centres (Associate Member), Northern Ireland Tourist Board, OPW/Heritage Services, Restaurants Association of Ireland, Shannon Development, Tourism Ireland, Vintners’ Federation of Ireland, Waterford Crystal Visitor Centre
Irish Travel Agents Association
The National Hygiene Partnership
Abbey Court; Block B Lower Abbey Street Dublin 1 W: www.nhp.ie Independent Chairman: Denis Tucker T : 01 448 0614 E: info@nhp.ie
Independent Trustees: Tony Prendergast, Principal Environmental Health Officer, Health Service Executive T: 01 460 9600 E: tom.prendergast@hse.ie
32 South William Street, Dublin 2 T: 01 679 4179 E: info@itaa.ie W: www.itaa.ie
Ray Ellard, Food Safety Authority of Ireland T: 01 8171300 E: rellard@fsai.ie
President: Pat Dawson Chief Executive: Simon Nugent Treasurer: Clare Dunne
Partners: Fáilte Ireland, National Standards Authority of Ireland, Food Safety Authority of Ireland, Environmental Health Officers Assocation, Irish Hospitality Institute, Excellence Ireland Quality Association, Restaurants Association of Ireland, Food Safety Professionals Association, Catering Management Association of Ireland, Good Food Ireland, Vintners Federation of Ireland
Incoming Tour Operators Association
PO Box 65 Bray Co. Wicklow T: 01 286 1113 F: 01 286 1107 W: www.irishtouroperators.com E: info@itoa-ireland.com
Chief Executive: Ruth Andrews, ITOA T: 01 286 1113 President: Jane Magnier, Abbey Tours Treasurer: Fiona O’Sullivan, Custom Ireland Committee Members: Catherine Reilly, Brendan Vacations Ireland Brian Murray, Aspects of Ireland Gerry Nicholls, Ovation Group Stephen Cotter, CIE Tours Yvonne Colucci, Odyssey International
Licensed Vintners Association
Anglesea House Anglesea Road Ballsbridge Dublin 4 T: 01 668 0215 E: admin@lva.ie W: www.lva.ie
Chief Executive: Donall O’Keeffe Chairman: Niall Lawless
18 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
Associate Members: Safefood, Irish Hotels Federation, Irish Sea Fisheries Protection Authority, Ashdown Food Research Centre
Northern Ireland Hotels Federation
The McCune Building, 1 Shore Road, Belfast BT15 3PG Tel: +44 (0)28 9077 6635 E: office@nihf.co.uk W: www.nihf.co.uk
President: Eugene McKeever Chief Executive: Janice Gault Office Director: John Stuart Project Executive: Nicola Daly
Northern Ireland Self Catering Holiday Association
Belfast Business Centre Cathedral House, 23-31 Waring Street, Belfast BT1 2DX T: +44 (0)28 9043 6632 E: info@nishca.com W: www.nishca.com
President: Monica Curran
INDUSTRY CONTACTS Northern Ireland Tourist Board
St Anne’s Court, 59 North Street, Belfast BT1 1NB T: +44 (0)28 9023 1221 W: www.nitb.com
Chairman: Howard Hastings Chief Executive: Alan Clarke Chief Operating Officer: Kathryn Thompson Director of Product Development: Siobhan McCauley Director of Corporate Development: Laura Harvey Director of Organisational Development & Human Resources: Louise Kearney Director of Business Development: Robert Cully
THE Panel of Chefs Ireland
c/o CEA Confederation House 84-86 Leeson Street Dublin 2 E: Panelofchefsireland@gmail.com W: www.panelofchefsireland.com
President: Myles Moody E: mmoody@baxterstorey.com Vice President: Eoin O Donnell E: eoininwestport@hotmail.com National Secretary: Patrick Brady E: Patrick.brady@eu.effem.com National Treasurer: Liam Hore E: lhore@eircom.net National Membership: William Rochford E: oldbridgecatering@eircom.net National PRO & Marketing: Alan Fitzmaurice E: hatral1@gmail.com Leinster Chairman: Michael Egan E: michaelegan@hotmail.com South East Chairman: Nigel Cloney E: chefcloney@hotmail.com Munster Chairman: David Magee E: abcmagee@hotmail.com
Western Chairman: Morris McCarthy E: m.mccarthy1@hotmail.com North-West Chairman: Sylvester Dolan E: thelchef@eircom.net
Quick Service Food Alliance
37 Cook St, Cork City T: 021 427 9138 E: info@qsfa.ie W: www.qsfa.ie
Chairman: John Grace T: 087 298 8619
Restaurants Association of Ireland
11 Bridge Court, City Gate, St Augustine Street, Dublin 8 T: 01 677 9901 F: 01 671 8414 E: info@rai.ie W: www.rai.ie President: Paul Cadden
A member of European of Catering Equipment Manufacturers
@2A 2cPZW\ & 4SP
HOTEL & CATERING REVIEW â?– Directory & Buyers guiDE 2010-2011 19
INDUSTRY CONTACTS Vice President: Erik Robson Chief Executive: Adrian Cummins Council 2010 Paul Cadden, Saba Erik Robson, Ely Wine Bar Angela Davis, Yeats Tavern Padraig Og Gallagher, Gallaghers Boxty House Trevor McCarthy, Woodlands House Hotel Gina Murphy, Hugo’s Restaurant Michael Ryan, Isaac’s Restaurant Sinead Lambert Barosso, Sol Rio Restaurant Julie Cox, Beaufield Mews Restaurant Padraic Frawley, Aubars Bar & Restaurant Paula Moran, Sirocco’s Aoife Healy, Ella Fergus O’Halloran, The Twelve Adrian O’Sullivan, The Tankard Brian Fallon, Fallons of Kilcullen Pat O’Leary, Wok & Roll Ray Mooney, Stephen’s Green Hibernian Club Gearoid Lynch, The Olde Post Inn Paul Byrne, Zuni Branch Chairpersons North Eastern
Administrative Assistant: Andrea Holmes
Aoife Healy Western Fergus O’Halloran Kerry Adrian O’Sullivan Midlands Brian Fallon Cork Pat O’Leary Dublin Ray Mooney Northwest Gearoid Lynch Southeast Paul Byrne
SKAL International Ireland
Services Industrial Professional Technical Union (SIPTU)
Hotels, Restaurants & Catering Branch SIPTU Liberty Hall Eden Quay Dublin 1 T: 01 858 6455 F: 01 878 0087 E: hotels@siptu.ie Branch Organiser: Pat Ward T: 087 228 3484
National President: Nora Cronin (Cork) National Vice President: Margaret Cronin (Dublin) National Secretary: Tom O’Dwyer (Galway) National Treasurer: Joe Collins (Dublin) International Councillor: Ian Dodson (Shannon) National PRO: Frank Corr (Dublin) Membership Development Officer: Angela Dillon (Dublin) Ex-Officio: Geraldine Rosney (Kerry) Club Presidents: Dublin: Douglas Jordan Galway: Dan Murphy Kerry: Jason Clifford Shannon: John McLaughlin Cork: Norina O’Callaghan Mayo: Barney Clark North West: Rosaleen Maher Lakelands: Ray Byrne
Largest supplier of all types of Keycards and Wallets both Generic and Personalised
Crumlin College is a major provider of courses for the Hospitality and Tourism Industry. Our courses are committed to excellence in all aspects of Tourism and Catering, to prepare students for the high standards demanded by the industry. This is your opportunity to gain an industry recognised Qualification and advance your career in our state of the art facilities.
Glyn Wells Hotel Keycards Limited Unit 9 Ridgeview Commercial Centre, Monavally, Tralee, Co Kerry, Ireland T: 066 7123842 F: 066 7123853 M: 087 2302334 E: info@hotelkeycards.net W: www.hotelkeycards.net Visit our web site for Special Offers and then go on to our new web site www.gumandsmokes.net for your own personal litter pouch.
Full –Time courses in Hotel Catering & Tourism, Travel Studies and Management & Marketing in Tourism Part –Time National Certificate in Professional Cookery Apprenticeship Programme
Awarding Bodies for all the above Courses are: Further Education Training & Awards Council (FETAC) Level 5 & 6 Failte Ireland Tourism Awareness Award London City & Guilds (Culinary Arts 7065) International Academy of Travel (IAOT) For further details contact: Mark Leonard, Head of Catering Department Crumlin College of Further Education, Crumlin Road, Dublin 12 Tel: 01 4540662 Ext: 142 Web: www.crumlincollege.ie
20 HOTEL & CATERING REVIEW â?– Directory & Buyers guiDE 2010-2011
Travel Ports Irish Aviation Authority T: 01 671 8655 W: www.iaa.ie
Speciality Coffee Association of Europe Irish Chapter
c/o Marco Beverage Systems Unit 63D Heather Road Sandyford Industrial Estate, Dublin 18 Chairman: Joseph Smith T: 01 295 2674 E: joseph@marco.ie Treasurer: Drewry Pearson
National Coordinator: Jackie Malone T: 087 931 0116 E: jackie@espressosense.ie
Societe Les Clefs D’Or
President: Martin Mulholland, Europa Hotel, Belfast E: martinmulholland91@yahoo.co.uk
E: concierge@clontarfcastle.ie, anchorbagga@aol.com Treasurer: Tom O’Flynn Assistant Treasurer: Rhys Whalen International Delegate: Robbie Devine, The Fitzwilliam Hotel, E: rdevine@fitzwilliamhotel.com Southern Provincial Delegate: Pat Prior, Carlton Castletroy Hotel E: patrickprior2001@yahoo.com Northern Provincial Delegate: Jamie Downey, Slieve Donard Hotel E: jamiedowney2004@yahoo.com
Vintners Federation of Ireland
Paul Fitzsimons, The Burlington Hotel E: pfitzsimons@burlingtonhotel.ie
VFI House Castleside Drive Rathfarnham Dublin 14 T: 01 492 3400 E: enquiries@vintners.ie W: www.vfi.ie
Assistant Secretary: Ankur Bagga, Clontarf Castle
Chief Executive: Padraig Cribben President: Gerry Mellet
Vice-President (President d’honneurComite des Sages): Denis O’Brien, The Shelbourne Hotel E: concierge@renaissancehotels.com
BUSINESS PROPOSITION F]]\i f] gligfj\ Yl`ck I\jkXliXek `e cXi^\ K`gg\iXip kfne kf i\ek% K_\ I\jkXliXek _Xj c`m`e^ XZZfddf[Xk`fe fm\i_\X[# Xe[ X j`q\XYc\ ^Xi[\e% K_`j dXp `ek\i\jk kfg hlXc`kp Z_\]Ëj n_f Xi\ \og\i`\eZ\[# Xe[ n`j_ kf jkXik k_\`i fne i\jkXliXek% Jkife^ Zfdd\iZ`Xc befnc\[^\ \jj\ek`Xc kf k_\ k\Xd% K_\ kfne _Xj X jkife^ ZfigfiXk\ Xe[ Ylj`e\jj YXj\# Xe[ i\Z\ek jlim\pj _Xm\ `e[`ZXk\[ X e\\[ ]fi X kfg hlXc`kp I\jkXliXek%
<ogi\jj`fej f] `ek\i\jk kf a`d7^`cc`^Xe%`\ fi Xk ',) -( )*0,0 fi '/- ),*0(/.
Airports
Belfast City Airport T: 0044 289 093 90093 W: www.belfastcityairport.com Belfast International Airport T: 0044 289 448 4848 W: www.belfastairport.com Cork Airport T: 021 431 3131 W: www.corkairport.com Dublin Airport T: 01 814 1111 W: www.dublinairport.com Derry Airport T: 0044 287 181 0748 W: www.cityofderryairport.com Galway Airport T: 091 755 569 W: www.galwayairport.com Kerry Airport T: 066 976 4644 W: www.kerryairport.com Knock Airport T: 099 936 8100 W: www.irelandwestairport.com Shannon Airport T: 061 712 000 W: www.shannonairport.com Sligo Airport T: 071 916 8280 W: www.sligoairport.com Waterford Airport T: 051 846 600 W: www.waterfordairport.com
Bus
Bus Éireann T: 01 830 2222 W: www.buseireann.ie Dublin Bus T: 01 873 4222 W: www.dublinbus.ie
Ferry
Belfast Harbour T: 0044 289 055 4422 Cork Harbour T: 021 427 3125 W: www.portofcork.ie Dublin Port T: 01 887 6000 W: www.dublinport.ie Dun Laoghaire Port T: 01 280 8681 W: www.dlharbour.ie Larne Harbour T: 0044 28 2887 210 Rosslare Port T: 053 22522
Rail
Iarnród Éireann T: 01 703 2358 W: www.irishrail.ie NI Railways T: 0044 289 066 6630 W: www.nirailways.co.uk
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 21
INDUSTRY CONTACTS
MARKETING GROUPS Great Fishing Houses of Ireland
c/o PO Box 283 Galway E: gfh@ireland.com W: www.irelandflyfishing.com
Great National Hotels Quin Road Business Park, Ennis, Co Clare Managing Director: David Byrne T: 065 686 2001 W: www.greatnationalhotels.com
Green Book of Ireland 17 Cloister Way Blackrock Co Dublin Marketing Manager: Ben Deane T: 01 278 0890 E: ben@greenbook.ie W: www.greenbook.ie
Good Food Ireland
Ballykelly House Drinagh Co Wexford Managing Director: Margaret Jeffares T: 053 915 8693 F: 053 915 8688 E: info@goodfoodireland.ie W: www.goodfoodireland.ie
Heritage Island
Marina House 11-13 Clarence Street Dun Laoghaire Co Dublin T: 01 205 4998 E: info@heritageisland.com W: www.heritageisland.com
Houses, Castles and Gardens of Ireland
16A Woodlands Park Blackrock Co Dublin Chairman: Bartle D’Arcy Secretary: Colette Scullion T: 01 288 9114
E: info@castlesgardensireland.com W: www.castlesgardensireland.com
Ireland’s Blue Book
7–8 Mount St Crescent Dublin 2 Director and Secretary: Ken Healy Marketing Manager: Michelle Maguire T: 01 676 9914 E: mail@irelandsbluebook.com W: www.irelandsbluebook.com
Irish Country Hotels/ Manor House Hotels 1 Sandyford Office Park Foxrock Dublin 18 Sales and Marketing Director: Roisin Wallace T: 01 295 8900 E: info@manorhousehotels.com info@irishcountryhotels.com W: www.manorhousehotels.com www.irishcountryhotels.com
Private Ireland
c/o No. 1 Pery Square Limerick T: 061 311182 E: info@privateireland.com W: www.privateireland.com
Select Hotels of Ireland
Shannon Buildings Mallow Road Cork Managing Director: Derry Cronin T: 061 440 440 E: info@selecthotelsireland.com W: www.selecthotelsireland.com
The Hidden Ireland PO Box 31 Westport Co Mayo T: 098 66650/01 662 7166 E: info@hiddenireland.com W: www.hiddenireland.com
Irish Cottage Holiday Homes
Bracken Court Bracken Road Sandyford Dublin 18 T: 01 205 2777 E: cottage@irishcottageholidays.com W: www.irishcottageholidays.com
North & West Coast Links
9 An Fuaran Moycullen Co Galway T: 091 868 642 E: wclgolf@iol.ie W: www.northandwestcoastlinks.com
Premier Guesthouses of Ireland
Bracken Court Bracken Road Sandyford Dublin 18 T: 01 293 3020 E: premier@premierguesthouses.com W: www.premierguesthouses.com
22 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
NOTES
INDUSTRY CONTACTS
GOVERNMENT DEPARTMENTS Department of Agriculture and Food Agriculture House Kildare Street Dublin 2 T: 01 607 2000 Locall: 1890 200510* W: www.agriculture.gov.ie E: info@agriculture.gov.ie
Department of Communications, Energy and Natural Resources 29-31 Adelaide Road Dublin 2 T: 01 678 2000 Locall: 1890 449900 F: 01 678 2449 E: webmaster@dcenr.gov.ie W: www.dcenr.gov.ie
Department of Community, EQUALITY and Gaeltacht Affairs Dún Aimhirgin 43-49 Mespil Road, Dublin 4 T: 01 647 3000 Locall: 1890 474 847 F: 01 647 3051 E: eolas@pobail.ie W: www.pobail.ie
Department of Education and Science Marlborough Street Dublin 1 T: 01 89 6400 E: info@education.gov.ie W: www.education.ie
Department of Enterprise, Trade and INNOVATION 23 Kildare Street Dublin 2 T: 01 631 2121 Locall: 1890 220222 F: 01 631 2827 E: info@deti.ie W: www.deti.ie
Department of Environment, Heritage and Local Government Custom House Dublin 1 T: 01 888 2000 Locall: 1890 202021 F: 01 888 2888 W: www.environ.ie
Department of Finance Government Buildings Upper Merrion Street Dublin 2 T: 01 676 7571 Locall: 1890 661010 F: 01 678 9936 E: webmaster@finance.irl.gov.ie W: www.finance.gov.ie
Department of Health and Children Hawkins House Hawkins Street Dublin 2 T: 01 635 4000 F: 01 635 4900 E: info@health.gov.ie W: www.dohc.ie
Deartment of Justice and Law Reform 94 St Stephen’s Green Dublin 2 T: 01 602 8202 Locall: 1890 221227 F: 01 661 5461 E: info@justice.ie W: www.justice.ie
Department of Social PROTECTION Áras Mhic Dhiarmada Store Street, Dublin 1 T: 01 704 3000 E: info@welfare.ie W: www.welfare.ie
Department of THE Taoiseach
Government Buildings Upper Merrion St Dublin 2 T: 01 619 4000 Locall: 1890 227227 F: 01 619 4258 E: webmaster@taoiseach.gov.ie W: www.taoiseach.gov.ie
Department of Tourism, CULTURE and Sport
23 Kildare Street Dublin 2 T: 01 631 3800 Locall: 1890 383 0000 F: 01 661 1201 E: webmaster@dast.gov.ie W: www.arts-sport-tourism.gov.ie and New Road, Killarney Co Kerry T: 064 662 7300 Locall: 1890 273 000
Department of Transport Transport House Kildare Street Dublin 2 T: 01 670 7444 Locall: 1890 443311 F: 01 631 3800 E: info@transport.ie W: www.transport.ie
*Locall: Outside local area
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 23
NOW THE…
NO.4 LAGER BRAND NATIONALLY* *SOURCE: AC NIELSEN YTD MAY 2010
NO.1 LAGER BOTTLE IN THE ON TRADE* NEW HEAVYWEIGHT ADVERTISING CAMPAIGN EXCITING NEW IN-OUTLET VISIBILITY 1,000 NEW COORS LIGHT COUNTERMOUNTS CONTACT YOUR HEINEKEN IRELAND REP TO FIND OUT HOW COORS LIGHT CAN INCREASE YOUR SALES THIS YEAR
Enjoy COORS LIGHT Sensibly. Visit
Shop ’Til You Drop
The essential buyers guide 27 29 36 37 39 40 41 48
Food Catering Equipment Bar & Drink Health & Safety Design & Build Services Brand Index Company Index
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 25
ARTHUR’S DAY IS BACK FOR 2010
THURS 23RD SEPTEMBER Last year’s Arthur’s Day® celebrations captured the imagination of the entire country creating one of the on trade’s largest footfall occasions of 2009 as the nation flocked to the pub to ‘Raise a Guinness’ to Arthur. Consumers loved Arthur’s Day® with a staggering 92% wanting to see it again.* This year the worldwide celebration will again begin at 17:59 (GMT) on Thursday, 23rd September, when consumers will have the opportunity to see some of the music industry’s biggest names in studio venues as well as a variety of other artists in the intimate surroundings of traditional pubs throughout Dublin, Galway and Cork. Arthur’s Day® will again be supported with a heavyweight advertising campaign including TV, outdoor, press, radio and digital. Don’t miss out on this exciting opportunity to boost your sales, maximize profits and encourage customers into your pub to ‘Raise a Guinness’ to Arthur on 23rd September. Start planning your night now! *Source: Millward Brown Lansdowne, December 2009
The GUINNESS word and associated logos are registered trade marks. © Guinness & Co 2010
®
Food SUPPLIERS Bakery BWG Foodservice Dairyland Cuisine Excellence Ltd Jacob Fruitfield Food Group Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pain Delice Ltd Pallas Foods Shamrock Foods Stafford Lynch Ltd The Blue Haven Food Co Unilever Foodsolutions Ireland
Cereals BWG Foodservice E. Flahavan and Sons Ltd Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pallas Foods Shamrock Foods Stafford Lynch Ltd
Cheese BWG Foodservice Dairyland Cuisine Excellence Ltd Keelings Catering Little Italy Ltd Lynas Foodservice Ltd Musgrave Foodservices
Chilled Foods BWG Foodservice Dairyland Cuisine Keelings Catering Kerryfresh Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pain Delice Ltd Pallas Foods Pan Euro Foods The Blue Haven Food Co
Chocolate BWG Foodservice Excellence Ltd Jacob Fruitfield Food Group Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods
Condiments Blenders Ltd BWG Foodservice Dairyland Cuisine Excellence Ltd HJ Heinz Company (Ireland) Ltd Jacob Fruitfield Food Group Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods
Premier Foods Ireland Stafford Lynch Ltd The Blue Haven Food Co Unilever Foodsolutions Ireland
Cooking Wine
Musgrave Foodservices Pallas Foods Pan Euro Foods Shamrock Foods Stafford Lynch Ltd
Ice Cream
BWG Foodservice Dairyland Cuisine Excellence Ltd Gourmet Classic Ltd Little Italy Ltd Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Stafford Lynch Ltd
BWG Foodservice Dairyland Cuisine Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pallas Foods Unilever Foodsolutions Ireland
Ingredients
Keelings Catering Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pan Euro Foods Shamrock Foods The Blue Haven Food Co
Pasta BWG Foodservice E. Flahavan and Sons Ltd Excellence Ltd Keelings Catering Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pan Euro Foods Shamrock Foods The Blue Haven Food Co Unilever Foodsolutions Ireland
BWG Foodservice Dairyland Cuisine Keelings Catering Kerryfresh Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Unilever Foodsolutions Ireland
BWG Foodservice Dairyland Cuisine E. Flahavan and Sons Ltd Excellence Ltd Little Italy Ltd Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pain Delice Ltd Pallas Foods Premier Foods Ireland Stafford Lynch Ltd Unilever Foodsolutions Ireland
Desserts
Juice Drinks
Poultry
BWG Foodservice Excellence Ltd Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pain Delice Ltd Pallas Foods Premier Foods Ireland Shamrock Foods The Blue Haven Food Co
BWG Foodservice Dairyland Cuisine Keelings Catering Little Italy Ltd Lynas Foodservice Ltd Musgrave Foodservices
BWG Foodservice Kerryfresh Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods
Dairy
Fresh Foods Pan Euro Foods BWG Foodservice Dairyland Cuisine Keelings Catering Kerryfresh Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods
Frozen Foods BWG Foodservice Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pain Delice Ltd Pallas Foods Pan Euro Foods
Fruit BWG Foodservice Excellence Ltd Keelings Catering Lynas Foodservice Ltd
Meat BWG Foodservice Kerryfresh Little Italy Ltd Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pain Delice Ltd Pallas Foods
Oils
Pastries BWG Foodservice Dairyland Cuisine Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pallas Foods The Blue Haven Food Co
Pre-prepared BWG Foodservice Keelings Catering Kerryfresh Lynas Foodservice Ltd Musgrave Foodservices Pallas Foods Pan Euro Foods Stafford Lynch Ltd
BWG Foodservice Dairyland Cuisine Excellence Ltd Keelings Catering Little Italy Ltd Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Premier Foods Ireland The Blue Haven Food Co
Preserves/ Marmalades
Organic Produce
BWG Foodservice Excellence Ltd Little Italy Ltd Lynas Foodservice Ltd
BWG Foodservice E. Flahavan and Sons Ltd Excellence Ltd
BWG Foodservice Dairyland Cuisine Excellence Ltd Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods The Blue Haven Food Co
Rice
HOTEL & CATERING REVIEW â?&#x2013; Directory & Buyers guiDE 2010-2011 27
FOOD SUPPLIERS Mars Ireland Foodservice Musgrave Foodservices Pallas Foods Pan Euro Foods Shamrock Foods Stafford Lynch Ltd Unilever Foodsolutions Ireland
Sauces Blenders Ltd BWG Foodservice Dairyland Cuisine Excellence Ltd Jacob Fruitfield Food Group Little Italy Ltd Lynas Foodservice Ltd Mars Ireland Foodservice Musgrave Foodservices Pallas Foods Pan Euro Foods Premier Foods Ireland Shamrock Foods Stafford Lynch Ltd The Blue Haven Food Co Unilever Foodsolutions Ireland
Seafood BWG Foodservice Dairyland Cuisine Excellence Ltd
Musgrave Foodservices Pallas Foods Premier Foods Ireland Shamrock Foods The Blue Haven Food Co
Soups BWG Foodservice Dairyland Cuisine Excellence Ltd Musgrave Foodservices Pallas Foods Premier Foods Ireland Shamrock Foods The Blue Haven Food Co Unilever Foodsolutions Ireland
Speciality Foods BWG Foodservice Excellence Ltd Kerryfresh Little Italy Ltd Lynas Foodservice Ltd Mars Ireland Foodservice Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Shamrock Foods Stafford Lynch Ltd
a fresh approach
• Sandwich fillers • Salads • Cooked meats • Chicken pieces, fillets & kebabs • Hot breakfast foods • Ready meals & side dishes
• Savoury pastries • Panini • Soups • Cheese & spreads • Sauces & dressings • Confectionery
Sales & Operations Manager: DENIS KELLY Tel: +353 87 2522016
At Kerryfresh, we know what today’s Irish consumers are looking for, and we’re ready to help you deliver this to them in a fast, efficient and profitable way.
National Account Manager: PAUL MCBRIDE Tel: +353 87 7980677
KERRYFRESH IS A DIVISION OF
Executive Development Chef: BEN MCGINN Tel: +353 87 2512979
Marketing Manager: ORLAITH WHELAN Tel: +353 87 6884243
LcCall: 1890 560 960 Email: kerryfresh@kerry.ie Website: www.kerryfresh.ie
28 HOTEL kerryfresh.indd 1
& CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 29/05/2009 12:44:50
The Blue Haven Food Co
Stock and Jus Blenders Ltd BWG Foodservice Excellence Ltd Lynas Foodservice Ltd Musgrave Foodservices Pallas Foods Premier Foods Ireland Unilever Foodsolutions Ireland
Vegetables Blenders Ltd BWG Foodservice Excellence Ltd Lynas Foodservice Ltd Musgrave Foodservices Pallas Foods Premier Foods Ireland
CATERING EQUIPMENT SUPPLIERS CALIBRATION Calibration of Equipment Combico Ltd Mulcahy Technical Services
CATERING EQUIPMENT Baking Equipment Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Chip and Vegetable Cutters & Peelers Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services
Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Confectionery & Patisserie Equipment Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Dough Mixers
Cream-Whipping Equipment Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Cutlery Polishers Bunzl McLaughlin
Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Extractor Canopies Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
WE SELL LINEN. NEXT DAY DELIVERY Unit 6, Finglas Business Centre, Jamestown Road, Dublin 11 T: 00 353 1 864 6412 F: 00 353 1 811 0719 E: info@linendirect.ie W: www.linendirect.ie HOTEL & CATERING REVIEW â?&#x2013; Directory & Buyers guiDE 2010-2011 29
CATERING EQUIPMENT SUPPLIERS Food Processors Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Fuels Bunzl McLaughlin Flo Gas Nisbets Stephens Catering Equipment
General Catering Equipment Supplies Bunzl McLaughlin Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Ice Cream/Sorbet and Yoghurt Making Equipment Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Kitchen Supplies Bunzl McLaughlin Corcoran Food Equipment Ltd earth 2 earth/Thorn Environmental Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nilfisk Nisbets Stephens Catering Equipment
Mincers Bunzl McLaughlin Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Oil-Filtering Equipment Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Pasta-Making & Cooking Equipment Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Pizza Equipment Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment Whitkil Ltd
Salad & Vegetable Washers Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Sandwich Toasters Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Scales Bunzl McLaughlin Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Shredding / Slicing & Dicing Machines Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
30 HOTEL & CATERING REVIEW â?&#x2013; Directory & Buyers guiDE 2010-2011
Stainless Steel Fabricators Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Takeaway and Delivery Bags Bunzl McLaughlin Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Toasters Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Vacuum Packing Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment Whitkil Ltd
Waffle Machines Bunzl McLaughlin Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
COOKING APPLIANCES Banqueting Systems Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment
Barbecues Bunzl McLaughlin Corcoran Food Equipment Ltd Flo Gas Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
CATERING EQUIPMENT SUPPLIERS Bespoke Ranges Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Combination Ovens Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment
Convection Ovens Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment Whitkil Ltd
Conveyor Ovens Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Deep-Fat Fryers Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Electric Ranges Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Fast Food Equipment Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services
Musgrave Foodservices Nisbets Stephens Catering Equipment
Food Warmers Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Forced-Air-Ovens Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Stephens Catering Equipment Whitkil Ltd
Fry Tops and Char-grills Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment Whitkil Ltd
Gas Ranges Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Flo Gas Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment Whitkil Ltd
Grills and Griddles Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Holding Cabinets Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment
Induction Equipment Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Kettles Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Kettles - tilting Bunzl McLaughlin Mulcahy Technical Services Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Nisbets Stephens Catering Equipment
Microwave Combination Ovens Bunzl McLaughlin Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment Whitkil Ltd
Microwave Ovens Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Pastry and Bakery Ovens Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Stephens Catering Equipment Whitkil Ltd
Pizza Ovens Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment Whitkil Ltd
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CATERING EQUIPMENT SUPPLIERS Pressure Cookers Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment
Pressure Fryers Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services
Regeneration Ovens Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Stephens Catering Equipment
Rotisseries Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd
Mulcahy Technical Services Stephens Catering Equipment
Salamanders Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment Whitkil Ltd
Smoking/Curing Ovens Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Stephens Catering Equipment
Steamers Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Tandoori Ovens Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment
Temperature Measurements Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Stephens Catering Equipment
Wood Burning Ovens Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment
COOKWARE & UTENSILS Chopping Boards/Blocks Bunzl McLaughlin
An Exciting New Product Range for the Hospitality Industry
Flogas The Choice of Catering Professionals
News Just in! We now can offer Blue Haven Fish Pie and Smoked Salmon Pate from our list of Products.
For those in the catering trade, it’s no secret that nothing beats cooking with a real flame. Most chefs prefer to cook with gas, but only the best cook with Flogas! The easy-to-control, clean, instant versatility of gas is a joy to work with, so it’s little wonder that awardwinning chef Neven Maguire uses Flogas at MacNean House & Restaurant in Blacklion, Co. Cavan.
Award Winning Seafood Chowder The Blue Haven Seafood Chowder Winner overall Product SHOP 2009
Full Selection of Jam/Marmalade/Salad Dressing/ Chicken Liver Pâté plus Homemade Choc Chip Cookies and Caramel Slice Commended Best Grocery Product SHOP 2009
And it’s not just great for cooking! Flogas provides you with instant, economical central heating, hot water, gas fires, and even gas tumble driers. Now you can enjoy the unique benefits of gas, wherever you work. With an all-Ireland distribution network, expert technical advice and dedicated after-sales service, it couldn’t be easier to switch today!
FLOGAS ENERGY SOLUTIONS Contact - Loretto 086 173 82 38 Email - info@bluehavenfoodco.com
www.bluehavenfoodco.com
Drogheda: 041 983 1041 Cork: 021 450 6688 www.flogas.ie Belfast: 028 9073 2611 www.flogasni.com
32 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
Energy Solutions
CATERING EQUIPMENT SUPPLIERS Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Food Containers Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Kitchen Knives Bunzl McLaughlin Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Knife Sharpeners Bunzl McLaughlin Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Moulds and Cutters Bunzl McLaughlin Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Oven Trays and Tins Bunzl McLaughlin Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Oven-to-Tableware Bunzl McLaughlin Mulcahy Technical Services Musgrave Foodservices Nisbets
Pastry Boards Bunzl McLaughlin Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Pizza Pans Bunzl McLaughlin Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Pots and Pans Bunzl McLaughlin Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Trays Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Utensils Bunzl McLaughlin Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Woks Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
DISPOSABLE PRODUCTS Disposable Food Containers Bunzl McLaughlin BWG Foodservice Lynas Foodservice Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Odaios Foods Pallas Foods Stephens Catering Equipment
Disposable Napkins Bunzl McLaughlin BWG Foodservice Lynas Foodservice Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Odaios Foods Pallas Foods Stephens Catering Equipment
Disposable Tableware Bunzl McLaughlin
BWG Foodservice Mulcahy Technical Services Musgrave Foodservices Nisbets Odaios Foods Pallas Foods Stephens Catering Equipment
Disposable Workwear Bunzl McLaughlin BWG Foodservice Mulcahy Technical Services Musgrave Foodservices Pallas Foods Stephens Catering Equipment
Fast Food Packaging Bunzl McLaughlin BWG Foodservice earth 2 earth/Thorn Environmental Ltd Lynas Foodservice Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment
FOOD DISPLAY Alternative Serving Dishes Bunzl McLaughlin Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Bain-Maries Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Buffet Equipment Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Counter Equipment Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets
HOTEL & CATERING REVIEW â?&#x2013; Directory & Buyers guiDE 2010-2011 33
CATERING EQUIPMENT SUPPLIERS Stephens Catering Equipment
Counters Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Nisbets Stephens Catering Equipment
Multi-Temperature Refrigerators
HIRE
Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Stephens Catering Equipment
Catering Equipment Hire Mulcahy Technical Services Paul Boksberger Advisory Services Stephens Catering Equipment
Display Cabinets Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Hot Cupboards Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Refrigerated Display Counters
REFRIGERATION Blast Chillers and Freezers Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Bottle-Cooling Systems Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets
Cold Rooms
Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment
Salad Bars
Freezers
Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services
Serveries and Carveries Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment
Table Food Heaters Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment Whitkil Ltd
Trolleys and Carts Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services
Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Frozen-Cocktail Makers
Refrigerators Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Stephens Catering Equipment
TABLEWARE Basketware and Wireware Bunzl McLaughlin Musgrave Foodservices Nisbets
Candles/Holders and Lamps Bunzl McLaughlin Musgrave Foodservices Stephens Catering Equipment
Ceramics and Chinaware Bunzl McLaughlin Combico Ltd Nisbets Stephens Catering Equipment
Condiments Containers Bunzl McLaughlin Combico Ltd Nisbets Stephens Catering Equipment
Crockery
Bunzl McLaughlin Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment
Bunzl McLaughlin Combico Ltd Musgrave Foodservices Nisbets Stephens Catering Equipment
Ice Makers and Crushers
Cutlery
Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
34 HOTEL & CATERING REVIEW â?&#x2013; Directory & Buyers guiDE 2010-2011
Bunzl McLaughlin Musgrave Foodservices Nisbets Stephens Catering Equipment
Glass and Crystalware Bunzl McLaughlin Musgrave Foodservices Nisbets
CATERING EQUIPMENT SUPPLIERS Stephens Catering Equipment
Holloware Bunzl McLaughlin Nisbets Stephens Catering Equipment
Menu Covers Bunzl McLaughlin Musgrave Foodservices Nisbets Stephens Catering Equipment United Wine Merchants
Placemats & Coasters Bunzl McLaughlin Musgrave Foodservices Nisbets Stephens Catering Equipment
Salt and Pepper Mills Bunzl McLaughlin Musgrave Foodservices Nisbets Stephens Catering Equipment
Serving Dishes Bunzl McLaughlin Musgrave Foodservices Nisbets Stephens Catering Equipment
WAREWASHING Conveyors and Washing-up Systems Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Stephens Catering Equipment
Dishwashers Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Stephens Catering Equipment
NOTES
Glasswasher Racks Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Glasswashers Bunzl McLaughlin Mulcahy Technical Services Nisbets Stephens Catering Equipment Whitkil Ltd
Potwashers Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment Whitkil Ltd
Pre-rinse Equipment Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment
Looking for customers?
Promote your hotel to 450,000 people on Ireland.com Contact the Ireland.com team today
Phone: 01 8279472 Email: hotels@ireland.com Web: www.ireland.com/hotels
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BAR & DRINK SUPPLIERS BAR EQUIPMENT Back Bar Equipment
Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Bar Manufacturers
Bunzl McLaughlin Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment
Cellar Equipment Bunzl McLaughlin Katerbay Ltd
Cocktail Equipment Bunzl McLaughlin Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Whitkil Ltd
Wine Accessories
Bunzl McLaughlin Mulcahy Technical Services Musgrave Foodservices Nisbets
Coffee Machines and Accessories
Bunzl McLaughlin Corcoran Food Equipment Ltd Katerbay Ltd Marco Beverage Systems Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Robert Roberts Ltd Stephens Catering Equipment The Kenco Coffee Company (Kraft Foods Ire. Ltd) United Coffee Ireland
Filter Water Dispensers Bunzl McLaughlin Combico Ltd Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment
Juicers and Pressers Bunzl McLaughlin Corcoran Food Equipment Ltd Katerbay Ltd Marco Beverage Systems Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
Soft Drink Dispensers Bunzl McLaughlin
Katerbay Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Musgrave Foodservices Pallas Foods The Blue Haven Food Co The Gleeson Group United Wine Merchants
Water Boilers and Urns
Milk
Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Marco Beverage Systems Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Whitkil Ltd
DRINK Beers
Barry & Fitzwilliam BWG Foodservice Diageo Ireland Heineken Ireland Molson Coors Ireland Musgrave Foodservices Pallas Foods The Gleeson Group United Wine Merchants The Blue Haven Food Co
Champagne
Barry & Fitzwilliam BWG Foodservice Cassidy Wines Limited Edward Dillon & Co Ltd Findlater Wine & Spirit Group Gilbeys Irish Distillers, Pernod Ricard Mitchell & Son Wine Merchants Ltd Musgrave Foodservices Pallas Foods The Blue Haven Food Co The Gleeson Group United Wine Merchants
Cider
Barry & Fitzwilliam BWG Foodservice Diageo Ireland Musgrave Foodservices The Blue Haven Food Co The Gleeson Group United Wine Merchants
Coffee
BWG Foodservice Lavazza Coffee (UK) Ltd Little Italy Ltd Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pallas Foods Robert Roberts Ltd The Blue Haven Food Co The Kenco Coffee Company (Kraft Foods Ire. Ltd) United Coffee Ireland
Juices
BWG Foodservice Little Italy Ltd Lynas Foodservice Ltd
36 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
BWG Foodservice Lynas Foodservice Ltd Musgrave Foodservices Pallas Foods The Blue Haven Food Co
Soft Drinks
Brinkman Beverages BWG Foodservice Little Italy Ltd Lynas Foodservice Ltd Musgrave Foodservices Pallas Foods The Blue Haven Food Co The Gleeson Group United Wine Merchants
Spirits
BABCO Europe Limited Barry & Fitzwilliam Brinkman Beverages BWG Foodservice Cooley Distillery Diageo Ireland Edward Dillon & Co Ltd Findlater Wine & Spirit Group Irish Distillers, Pernod Ricard Musgrave Foodservices The Blue Haven Food Co United Wine Merchants
Tea
Barry’s Tea BWG Foodservice Katerbay Ltd Lynas Foodservice Ltd Musgrave Foodservices Odaios Foods Pallas Foods The Blue Haven Food Co The Kenco Coffee Company (Kraft Foods Ire. Ltd)
Water
BWG Foodservice Little Italy Ltd Lynas Foodservice Ltd Musgrave Foodservices Pallas Foods The Blue Haven Food Co The Gleeson Group
Wine
Barry & Fitzwilliam BWG Foodservice Cassidy Wines Limited Edward Dillon & Co Ltd Findlater Wine & Spirit Group Gilbeys Gilbeys Irish Distillers, Pernod Ricard Little Italy Ltd Mitchell & Son Wine Merchants Ltd Musgrave Foodservices Pallas Foods The Gleeson Group United Wine Merchants
HEALTH & SAFETY SUPPLIERS CLEANING EQUIPMENT & HEALTH & SAFETY
Fire Safety Equipment
Bunzl McLaughlin Diversey Ecolab
Air Cleaners and Purifiers
Food Temperature Control
Waste Management
Bunzl McLaughlin Mulcahy Technical Services Pallas Foods
Bins
Bunzl McLaughlin earth 2 earth/Thorn Environmental Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Bottle Crushers
Bunzl McLaughlin Mulcahy Technical Services
Cleaning Equipment & Products
Aramark Ireland Bunzl McLaughlin BWG Foodservice Diversey earth 2 earth/Thorn Environmental Ltd Ecolab Mulcahy Technical Services Musgrave Foodservices Nilfisk Nisbets Pallas Foods
Disinfecting Cabinets Bunzl McLaughlin Diversey Mulcahy Technical Services Whitkil Ltd
Fire Alarms
Mulcahy Technical Services Musgrave Foodservices
Mulcahy Technical Services Musgrave Foodservices
Bunzl McLaughlin Combico Ltd Ecolab Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment
Grease Management
Bunzl McLaughlin Diversey Ecolab Mulcahy Technical Services Pallas Foods Stephens Catering Equipment
Hygienic Wash Stations
Amberley Aramark Ireland Corcoran Food Equipment Ltd earth 2 earth/Thorn Environmental Ltd Mulcahy Technical Services Pallas Foods Sodexo Ireland Stephens Catering Equipment
Waste-Disposal Units
Amberley Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd earth 2 earth/Thorn Environmental Ltd Stephens Catering Equipment
Water Filtration
Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Diversey Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Amberley Bunzl McLaughlin Combico Ltd Mulcahy Technical Services Pallas Foods Stephens Catering Equipment
Non medical waste units
Amberley Mulcahy Technical Services Spring Grove Services Ltd Stephens Catering Equipment
Bunzl McLaughlin Musgrave Foodservices
Odour Control
Bunzl McLaughlin Diversey Ecolab Mulcahy Technical Services Nilfisk Pallas Foods
Pest Control Aramark Ireland
Hungry for business?
Water Management System Quadrasan
CUSTOMER HYGIENE Air Fragrance System Bunzl McLaughlin Diversey Musgrave Foodservices Pallas Foods Spring Grove Services Ltd
Promote your restaurant to 450,000 people on Ireland.com Contact the Ireland.com team today
Phone: 01 8279472 Email: restaurants@ireland.com Web: www.ireland.com/food
Hotel_Catering_190_X_67_no_bleed_master.indd 1
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HEALTH & SAFETY SUPPLIERS Baby-Changing Equipment
Bunzl McLaughlin Mulcahy Technical Services Nisbets Spring Grove Services Ltd Stephens Catering Equipment
Bathroom Cabinets
Spring Grove Services Ltd Stephens Catering Equipment
Toilet Roll and Towel Dispensers Bunzl McLaughlin BWG Foodservice Musgrave Foodservices Nisbets
Pallas Foods Spring Grove Services Ltd Stephens Catering Equipment
Warm Air Dryer
Bunzl McLaughlin Mulcahy Technical Services Musgrave Foodservices Spring Grove Services Ltd
Bunzl McLaughlin
Bathroom Services Spring Grove Services Ltd
Feminine Hygiene System
Spring Grove Services Ltd
Hand Dryers
Bunzl McLaughlin Mulcahy Technical Services Musgrave Foodservices Nisbets Spring Grove Services Ltd
Pure Air System
Bunzl McLaughlin Musgrave Foodservices Spring Grove Services Ltd
Roller Towel Service Spring Grove Services Ltd
Safe Seat Sanitisers Spring Grove Services Ltd
Sanitary Ware
Diversey Spring Grove Services Ltd
Sensaflush
Spring Grove Services Ltd
Sinks and Taps
Mulcahy Technical Services Nisbets Stephens Catering Equipment
Soap Dispensers
Bunzl McLaughlin Diversey Mulcahy Technical Services Musgrave Foodservices Nisbets Pallas Foods Spring Grove Services Ltd Stephens Catering Equipment
Toilet Paper and Paper Towels Bunzl McLaughlin BWG Foodservice Musgrave Foodservices Nisbets Pallas Foods
38 HOTEL & CATERING REVIEW â?&#x2013; Directory & Buyers guiDE 2010-2011
NOTES
DESIGN & BUILD SUPPLIERS BUILDING SERVICES Air Condition & Ventilation
Bunzl McLaughlin Mulcahy Technical Services Stephens Catering Equipment
Bar Fitters
Mulcahy Technical Services
CCTV & Security Aramark Ireland
Design & Fit Out
Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd
Energy Management
Bord Gais Networks Bunzl McLaughlin Flo Gas Sodexo Ireland Stephens Catering Equipment Flo Gas
Heating
Bord Gais Networks Flo Gas
Kitchen Design & Planning
DÉCOR, FURNISHINGS, FIXTURES & FITTINGS
FURNITURE
Artificial Flowers
Bunzl McLaughlin Mulcahy Technical Services Stephens Catering Equipment
Flamingo Display
Artificial Greenery Flamingo Display
Artificial Plants & Trees Flamingo Display
Ashtrays - Outdoor
Bunzl McLaughlin HotelkeycardsLimited & Gum and Smokes Musgrave Foodservices Nisbets Stephens Catering Equipment
Awnings
Stephens Catering Equipment
Barrier Rails and Ropes
Nisbets
Blackboards
Nisbets Stephens Catering Equipment
Christmas Display Flamingo Display
Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Katerbay Ltd Mulcahy Technical Services Stephens Catering Equipment
Dustmats including logo mats
Patio Gas
Combico Ltd Mulcahy Technical Services Stephens Catering Equipment
Bord Gais Networks Flo Gas
Patio Heaters
Flo Gas Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Renewable Energy Solutions Bord Gais Networks
Stainless Steel Fabrications
Bunzl McLaughlin Combico Ltd Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment
Musgrave Foodservices Spring Grove Services Ltd
Flooring
Bar Stools
Beds
Bunzl McLaughlin Stephens Catering Equipment
Bespoke Furniture
Bunzl McLaughlin Stephens Catering Equipment
Chairs
Bunzl McLaughlin Nisbets Stephens Catering Equipment
Children’s Furniture
Bunzl McLaughlin Stephens Catering Equipment
Contract Furniture
Bunzl McLaughlin Stephens Catering Equipment
Furniture Hire
Stephens Catering Equipment
Reception Furniture & Counters Bunzl McLaughlin Stephens Catering Equipment
Storage-Systems
Bunzl McLaughlin Stephens Catering Equipment
Tables and Tabletops Bunzl McLaughlin Nisbets
Menu Boards
Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
Oil Lamps
Musgrave Foodservices
MARQUEE HIRE Marquee Hire
HotelkeycardsLimited & Gum and Smokes Mulcahy Technical Services
Seasonal Decoration Flamingo Display Musgrave Foodservices
Signage
Musgrave Foodservices
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 39
SERVICES
MISCELLANEOUS
Accountancy & Finance
MacDonald Financial Consultants Ltd
CLOTHING & ACCESSORIES
Trouser Presses
Consultants
Badges
Vending
Amberley Mulcahy Technical Services Paul Boksberger Advisory Services Stephens Catering Equipment
Contract Catering Aramark Ireland Sodexo Ireland
Education
Crumlin College of Further Education Food Safety Professionals Association
Energy Management Services Bord Gais Networks Flo Gas
Food Hygiene Consultants Combico Ltd Ecolab Paul Boksberger Advisory Services Stephens Catering Equipment
Marketing Ireland.com
Music Licences
Irish Music Rights Organisation (IMRO)
Restaurant Guide
Nisbets
BWG Foodservice Celtic Linen Musgrave Foodservices Nisbets Pallas Foods Spring Grove Services Ltd Stephens Catering Equipment
Footwear
Musgrave Foodservices Nisbets Stephens Catering Equipment
Protective Wear
Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment
Uniforms
Musgrave Foodservices Nisbets Pallas Foods Spring Grove Services Ltd Stephens Catering Equipment
GUEST SERVICES
Service Contracts
Electronic Locking
HotelkeycardsLimited & Gum and Smokes
Guest Room Products
Safefood
Ecolab Musgrave Foodservices Nisbets
Stocktaking Services
Keycards
State Agency
Mulcahy Technical Services
Training
Amberley Combico Ltd Crumlin College of Further Education Food Safety Professionals Association Mulcahy Technical Services Paul Boksberger Advisory Services The Kenco Coffee Company (Kraft Foods Ire. Ltd)
Websites Ireland.com
Mulcahy Technical Services Stephens Catering Equipment
Chefs’ Wear
Ireland.com
Combico Ltd Mulcahy Technical Services Paul Boksberger Advisory Services Sodexo Ireland
Mulcahy Technical Services
HotelkeycardsLimited & Gum and Smokes
Mini Bar Contents
Stephens Catering Equipment
Mini Bars
Mulcahy Technical Services Nisbets Stephens Catering Equipment
Safes
HotelkeycardsLimited & Gum and Smokes Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment
40 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
LAUNDRY & LINEN Laundry Machines
Bunzl McLaughlin Combico Ltd Mulcahy Technical Services Stephens Catering Equipment
Linen Hire
Celtic Linen Linen Direct Spring Grove Services Ltd
Linen Purchase Celtic Linen Linen Direct
MISCELLANEOUS Audio Equipment Musgrave Foodservices
Cigarettes
BWG Foodservice Musgrave Foodservices
Cigars
BWG Foodservice Musgrave Foodservices
Cash Registers and EPOS Systems Mulcahy Technical Services
Humidors and Cases Musgrave Foodservices
Music Licences
Irish Music Rights Organisation (IMRO)
Stationery
HotelkeycardsLimited & Gum and Smokes Musgrave Foodservices
Television and Video Equipment
HotelkeycardsLimited & Gum and Smokes Musgrave Foodservices
Tobacco Accessories
HotelkeycardsLimited & Gum and Smokes Musgrave Foodservices
BRAND INDEX 42 Below......................................................Edward Dillon & Co Ltd A Winter’s Tale.................................... Findlater Wine & Spirit Group Aberlour 10 year old Single Malt......... Irish Distillers, Pernod Ricard ABSOLUT............................................. Irish Distillers, Pernod Ricard Acetum........................................................................... Odaios Foods Ackermann.....................................................Barry & Fitzwilliam Ltd Acqua Panna..................................................United Wine Merchants Affligen.................................................................... Heineken Ireland Afternoon Tea......................................... Jacob Fruitfield Food Group Aftershock......................................................Barry & Fitzwilliam Ltd AGWA De Bolivia.........................................BABCO Europe Limited Allergy Awareness Trainers........ Food Safety Professionals Association Alta Vista, Argentina.................Mitchell & Son Wine Merchants Ltd Altai..................................................... Irish Distillers, Pernod Ricard Alto Rio, Rioja Spain.................Mitchell & Son Wine Merchants Ltd Altozano (Spain)............................................Barry & Fitzwilliam Ltd Amaretto di Saronno Lazzaroni...................................Little Italy Ltd Amaro Averna...............................................................Little Italy Ltd Amaro Montenegro......................................................Little Italy Ltd Amarula Fruit Cream Liqueur....................Edward Dillon & Co Ltd Amoy............................................... HJ Heinz Company (Ireland) Ltd Amstel...................................................................... Heineken Ireland Anapai............................................................United Wine Merchants Andreas Cavas...................................................... The Gleeson Group Angel............................................................................... Katerbay Ltd Angostura.............................................. Irish Distillers, Pernod Ricard Antinori.............................................. Findlater Wine & Spirit Group Aperol...................................................................Brinkman Beverages ARAMARK Cleaning Services.................................. Aramark Ireland ARAMARK Healthcare............................................. Aramark Ireland Aravan......................................................................................Nisbets Arbutus Bread................................................................ Odaios Foods Arc.......................................................................... Bunzl McLaughlin Archers......................................................................... Diageo Ireland Arco...............................................................................Little Italy Ltd Ardbeg..........................................................Edward Dillon & Co Ltd Arneg.....................................................Stephens Catering Equipment Arniston Bay....................................... Findlater Wine & Spirit Group Ascender Cellars.................................................. The Gleeson Group Aspall Cyder..................................................................Excellence Ltd Athena......................................................................................Nisbets Auala..............................................................United Wine Merchants Bacardi.........................................................Edward Dillon & Co Ltd Bacardi 8 Year Old.......................................Edward Dillon & Co Ltd Bacardi Breezer............................................Edward Dillon & Co Ltd Bacardi Gold................................................Edward Dillon & Co Ltd Bacardi Mojito Ready to Serve....................Edward Dillon & Co Ltd BAD Angel....................................................BABCO Europe Limited Bad Angel Frappe Liqueur..................................Brinkman Beverages Baileys.......................................................................... Diageo Ireland Ballantine’s............................................ Irish Distillers, Pernod Ricard Ballyfree.............................................................................. Kerryfresh Banrock Station (Australia)...........................Barry & Fitzwilliam Ltd Baratza.................................................... Marco Beverage Systems Ltd Barilla..................................................................... Stafford Lynch Ltd Baron Philippe de Rothschild............ Findlater Wine & Spirit Group Barone Ricasoli................................................Cassidy Wines Limited Barry’s ................................................................................Barry’s Tea Barton & Guestier...................................................................Gilbeys Bartscher......................................................................... Katerbay Ltd Basso Olive Oils............................................................Excellence Ltd Batchelors...............................................................Dairyland Cuisine Bauli..............................................................................Little Italy Ltd Bavaria 4.3% (Holland Draught Lager), 1795.................................. ............................................................................. The Gleeson Group Bavaria Crown (Holland).................................... The Gleeson Group Beagle-Egro.................................................................... Combico Ltd Beamish.................................................................... Heineken Ireland Beaux Tea Liquor.................................................Brinkman Beverages Becherovka............................................ Irish Distillers, Pernod Ricard Beefeater............................................... Irish Distillers, Pernod Ricard Belgian Biscuits.................................................................................. ............................. The Kenco Coffee Company (Kraft Foods Ire. Ltd) Belvedere Vodka...........................................Edward Dillon & Co Ltd
Belvoir Fruit Farms........................................................ Odaios Foods Benedictine..................................................Edward Dillon & Co Ltd Berberana.......................................................United Wine Merchants Beronia (Spain)..............................................Barry & Fitzwilliam Ltd Berri Estate....................................................Barry & Fitzwilliam Ltd Berri Estates (Australia)................................Barry & Fitzwilliam Ltd Bertos....................................................Stephens Catering Equipment Beswicks Vinegar..........................................................Excellence Ltd BEUX Jangles...............................................BABCO Europe Limited Bick’s Relishes...............................................................Excellence Ltd Birds.................................................................. Premier Foods Ireland Birra Moretti............................................................ Heineken Ireland Bisto.................................................................. Premier Foods Ireland Black & White.................................................. United Coffee Ireland Black Bush................................................................... Diageo Ireland Black Tower.............................................................................Gilbeys Blackwoods Gin...................................................Brinkman Beverages Blast............................................................ Spring Grove Services Ltd Blenders...........................................................................Blenders Ltd Blossom Hill............................................................................Gilbeys Blue Moon........................................................ Molson Coors Ireland Blue Nun (Germany).....................................Barry & Fitzwilliam Ltd Blue Seal......................................................................... Katerbay Ltd Bolla.............................................................Edward Dillon & Co Ltd Bollinger Champagne......................... Findlater Wine & Spirit Group Boloro......................................................................................Nisbets Bols................................................................Barry & Fitzwilliam Ltd Bols Vodka.....................................................Barry & Fitzwilliam Ltd Bolsius......................................................................................Nisbets Bombay Sapphire........................................Edward Dillon & Co Ltd Bonterra.......................................................Edward Dillon & Co Ltd Boost Energy Drinks........................................... The Gleeson Group Borde Mushrooms......................................................... Odaios Foods Boru...............................................................Barry & Fitzwilliam Ltd Boschendal (South Africa)............................Barry & Fitzwilliam Ltd Boston...................................................Stephens Catering Equipment Botter (Italy)..................................................Barry & Fitzwilliam Ltd Bouchard Aine.................................................Cassidy Wines Limited Bourgeat...................................................................................Nisbets Bourgogne Vigne Verre, Burgundy.................................................... ...................................................Mitchell & Son Wine Merchants Ltd Bove Wines...................................................................Little Italy Ltd Branken Hill..................................................United Wine Merchants Bras-Jolly..........................................................................Whitkil Ltd Bravilor....................................................................................Nisbets Bridor............................................................................. Odaios Foods Brillo...................................................................................... Diversey BRITA............................................................... United Coffee Ireland Brown Brothers (Australia)...........................Barry & Fitzwilliam Ltd Buckfast Tonic Wine........................... Findlater Wine & Spirit Group Bud Light..................................................................... Diageo Ireland Budejovice Pivo (Czech Republic)...................... The Gleeson Group Budweiser..................................................................... Diageo Ireland Buffalo.....................................................................................Nisbets Bundaberg Rum..................................................Brinkman Beverages Bungee...................................earth 2 earth/Thorn Environmental Ltd Burco........................................................................................Nisbets Burgess Furniture.................................................. Bunzl McLaughlin Burlodge........................................................................ Combico Ltd BurnGuard...............................................................................Nisbets Bushmills..................................................................... Diageo Ireland Bushmills 10 Year Old Single Malt............................. Diageo Ireland Bushmills 16 Year Old Single Malt............................. Diageo Ireland Byron Bay......................................................... United Coffee Ireland Cadet.................................................................... The Gleeson Group Caffreys............................................................. Molson Coors Ireland Cambro....................................................................................Nisbets Cambro.................................................Stephens Catering Equipment Campari...............................................................Brinkman Beverages Campbell Catering.................................................... Aramark Ireland Campo Viejo......................................... Irish Distillers, Pernod Ricard Campo Viejo Cava................................ Irish Distillers, Pernod Ricard Campo Viejo Quarter Bottles............... Irish Distillers, Pernod Ricard Canadian Club...............................................Barry & Fitzwilliam Ltd
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 41
BRAND INDEX Canderel................................................................. Stafford Lynch Ltd Candido.........................................................Cassidy Wines Limited Candle......................................................................................Nisbets Canti.................................................................... The Gleeson Group Caol Ila........................................................................ Diageo Ireland Cape Mentelle..............................................Edward Dillon & Co Ltd Captain Morgan Original Spiced Gold...................... Diageo Ireland Carimali................................................Stephens Catering Equipment Carl Jung............................................. Findlater Wine & Spirit Group Carling.............................................................. Molson Coors Ireland Carmen........................................................Edward Dillon & Co Ltd Carolans.............................................. Findlater Wine & Spirit Group Carslberg...................................................................... Diageo Ireland Carte D’or......................................................Unilever Food Solutions Carte Noir............ The Kenco Coffee Company (Kraft Foods Ire. Ltd) Caruso Minini Wines...................................................Little Italy Ltd Casa Fiesta....................................................................Excellence Ltd Cashels......................................................................... Diageo Ireland Casillero Di Diablo.............................. Irish Distillers, Pernod Ricard Castle............................................................................... Katerbay Ltd Catena..............................................................Cassidy Wines Limited Cava Pere Ventura................................................ The Gleeson Group Cavatina (Italy)..............................................Barry & Fitzwilliam Ltd Caves de Genouilly.............................................. The Gleeson Group Caves St Pierre..................................................... The Gleeson Group Ceado................................................................................Whitkil Ltd Chambord....................................................Edward Dillon & Co Ltd Chandon......................................................Edward Dillon & Co Ltd Chapoutier.......................................... Findlater Wine & Spirit Group Charles Heidsieck..........................................Barry & Fitzwilliam Ltd Chat en Oeuf....................................................... The Gleeson Group Chateau Blanc................................................................ Odaios Foods Chateau Cadillac Brancla, Bordeaux................................................. ...................................................Mitchell & Son Wine Merchants Ltd Chateau Camplazens.......................................Cassidy Wines Limited Chateau Clanlee, Bordeaux................................................................ ...................................................Mitchell & Son Wine Merchants Ltd Chateau d’Azgaclans, Bordeaux ........................................................ ...................................................Mitchell & Son Wine Merchants Ltd Chateau de L’Engarron, Languedoc................................................... ...................................................Mitchell & Son Wine Merchants Ltd Chateau Dereszla, Hungary............................................................... ...................................................Mitchell & Son Wine Merchants Ltd Chateau Fage, Bordeaux............Mitchell & Son Wine Merchants Ltd Chateau Reynella (Australia).........................Barry & Fitzwilliam Ltd Chateau Sansonnet, Bordeaux........................................................... ...................................................Mitchell & Son Wine Merchants Ltd Chateaurale Laubade, Armagnac....................................................... ...................................................Mitchell & Son Wine Merchants Ltd Chef......................................................... Jacob Fruitfield Food Group Chef Works..............................................................................Nisbets Chefchoice...............................................................................Nisbets Chef ’s Kitchen........................................................ BWG Foodservice CHERRY CUBED........................................BABCO Europe Limited CHERRY CUBED...............................................Brinkman Beverages Cheval des Andes.........................................Edward Dillon & Co Ltd Cheval Noir.......................................................... The Gleeson Group Chivas Regal 12 YO.............................. Irish Distillers, Pernod Ricard Chivers.............................................................. Premier Foods Ireland Churchill................................................................ Bunzl McLaughlin Churchill.............................................................................. Nisbets Churchill...............................................Stephens Catering Equipment Churchills Port.................................................... The Gleeson Group Cif.......................................................................................... Diversey Cinders BBQ........................................Stephens Catering Equipment Cinzano................................................................Brinkman Beverages Cinzano..........................................................Barry & Fitzwilliam Ltd Cirio..............................................................................Little Italy Ltd Clan Campbell...................................... Irish Distillers, Pernod Ricard Clax........................................................................................ Diversey Clearly Tipperary................................................. The Gleeson Group Clontarf..........................................................Barry & Fitzwilliam Ltd Cloudy Bay..................................................Edward Dillon & Co Ltd Club Milk............................................... Jacob Fruitfield Food Group CMA Astoria........................................... Marco Beverage Systems Ltd
Cobra................................................................ Molson Coors Ireland Cockburn’s Port.............................................Barry & Fitzwilliam Ltd Cointreau.......................................................Barry & Fitzwilliam Ltd COLA CUBED.............................................BABCO Europe Limited COLA CUBED....................................................Brinkman Beverages Coldkit............................................................................ Katerbay Ltd Coldstream.....................................................United Wine Merchants Colman’s.........................................................Unilever Food Solutions Combisteel..................................................................... Combico Ltd Comfort................................................................................. Diversey Concannon (America)...................................Barry & Fitzwilliam Ltd Connemara....................................................Barry & Fitzwilliam Ltd Connemara Pleated Single Malt........................ Cooley Distillery Plc Cono Sur............................................. Findlater Wine & Spirit Group Contract Catering........................................................ Sodexo Ireland Coolblok......................................................................... Katerbay Ltd Coole Swan..........................................................Brinkman Beverages Coors Light.............................................................. Heineken Ireland Cordorniu......................................................Barry & Fitzwilliam Ltd Cork Dry Gin....................................... Irish Distillers, Pernod Ricard Cornish Sea Salt............................................................. Odaios Foods Corona Extra.................................................Barry & Fitzwilliam Ltd Corte Vigna (Italy).........................................Barry & Fitzwilliam Ltd Costa Vera......................................................United Wine Merchants Cote d’Or............. The Kenco Coffee Company (Kraft Foods Ire. Ltd) Counterline...........................................Stephens Catering Equipment Country Spring.................................................... The Gleeson Group Courvoisier....................................................Barry & Fitzwilliam Ltd Cracker Barrell.... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Cragganmore............................................................... Diageo Ireland Craneford............................................................. The Gleeson Group Crested Ten........................................... Irish Distillers, Pernod Ricard Crocs........................................................................................Nisbets Croft...............................................................United Wine Merchants Croft Original................................................Barry & Fitzwilliam Ltd Crystal Springs Water.......................................... The Gleeson Group Cutty Sark Whiskey.............................................Brinkman Beverages CYT Quarter Bottles............................ Irish Distillers, Pernod Ricard Dairygold................................................................Dairyland Cuisine Dairygold............................................................................ Kerryfresh Dairylea............... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Danzante (Italy).............................................Barry & Fitzwilliam Ltd Dawn.............................................................................. Odaios Foods De Buyer................................................................ Bunzl McLaughlin De Cecco Pasta.............................................................Excellence Ltd De Kuyper............................................ Irish Distillers, Pernod Ricard Deakin Estate...................................... Findlater Wine & Spirit Group Deep Woods......................................................... The Gleeson Group Del Campo..................................................................Pan Euro Foods DeLonghi.................................................................................Nisbets Denny................................................................................. Kerryfresh Desperados............................................................... Heineken Ireland Devils Bit Cider................................................... The Gleeson Group Dexion................................................Corcoran Food Equipment Ltd Dexion............................................................................ Katerbay Ltd Diamond.....................................................................Pan Euro Foods Diggers........................................................................Pan Euro Foods Diners Delight..............................................................Excellence Ltd Disaronno......................................................Barry & Fitzwilliam Ltd Discovery......................................................................Excellence Ltd Discovery Foods................................................Lynas Foodservice Ltd Divermite............................................................................... Diversey Dolmio......................................................... Mars Ireland Foodservice Dom Perignon.............................................Edward Dillon & Co Ltd Domain Garnier,Chablis...........Mitchell & Son Wine Merchants Ltd Domaine Brusset, Rhone..........Mitchell & Son Wine Merchants Ltd Domaine Chatelaine............................................ The Gleeson Group Domaine de la Higuere................................................. Odaios Foods Domaine de La Vougeraie...............................Cassidy Wines Limited Domaine Denis Race, Chablis........................................................... ...................................................Mitchell & Son Wine Merchants Ltd Domaine Gilbert Picq – Burgundy (France)..................................... .......................................................................Barry & Fitzwilliam Ltd Domaine Nadine Ferrand.................................... The Gleeson Group Domaine Pellehaut, South France.....................................................
42 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
BRAND INDEX ...................................................Mitchell & Son Wine Merchants Ltd Domaine Raimbault-Pineau.....Mitchell & Son Wine Merchants Ltd Domaine Saint-Etienne, Rhone......................................................... ...................................................Mitchell & Son Wine Merchants Ltd Dona Paula..................................................Edward Dillon & Co Ltd Dopff & Irion..................................................Cassidy Wines Limited Doppenberg................................................................Pan Euro Foods Dormont......................................................................... Katerbay Ltd Dosilet...............................................................................Whitkil Ltd Dossche Mills................................................................ Odaios Foods Dove....................................................................................... Diversey Drambuie............................................ Findlater Wine & Spirit Group Dualit.......................................................................................Nisbets Dualit....................................................Stephens Catering Equipment Dubonnet.............................................. Irish Distillers, Pernod Ricard Ducastaing Armagnac....................................Barry & Fitzwilliam Ltd Dungourney.......................................... Irish Distillers, Pernod Ricard Duni....................................................................... Bunzl McLaughlin Dunphys............................................... Irish Distillers, Pernod Ricard DuraSack...............................earth 2 earth/Thorn Environmental Ltd Duron, Ribera del Duero, Spain........................................................ ...................................................Mitchell & Son Wine Merchants Ltd Duval Leroy...................................................Barry & Fitzwilliam Ltd Duvel......................................................... Premier International Beers Duvel (Belgium).................................................. The Gleeson Group Dycem......................................................... Spring Grove Services Ltd Dynamic..................................................................................Nisbets Dyson Airblade........................................... Spring Grove Services Ltd earth2earth.............................earth 2 earth/Thorn Environmental Ltd Easyzap....................................................................................Nisbets Echo Falls Spritz............................................Barry & Fitzwilliam Ltd Ecolab.................................................................... Bunzl McLaughlin Ecomax..................................................Stephens Catering Equipment EKA................................................................................. Katerbay Ltd El Jimador....................................................Edward Dillon & Co Ltd Electrolux..............................................Stephens Catering Equipment Elia........................................................Stephens Catering Equipment Elite......................................................... Jacob Fruitfield Food Group Elle & Vire..................................................................... Odaios Foods Enchante (France)..........................................Barry & Fitzwilliam Ltd Epicure Pulses...............................................................Excellence Ltd Erin................................................................... Premier Foods Ireland Eristoff.........................................................Edward Dillon & Co Ltd Errazuriz..........................................................Cassidy Wines Limited Estrella Damm (Spain)........................................ The Gleeson Group Estrella Daura Coeliac beer (Spain).................... The Gleeson Group ETI........................................................Stephens Catering Equipment Eurfrigor.............................................Corcoran Food Equipment Ltd Euromax............................................................................Whitkil Ltd Eurovanille..................................................................... Odaios Foods Ewald Drathen Liebfraumilch............................ The Gleeson Group Excellent Safes.................. HotelkeycardsLimited & Gum and Smokes Fairfields.............................................................. The Gleeson Group Falcon..................................................................... Bunzl McLaughlin Falcon..................................................Corcoran Food Equipment Ltd Falcon....................................................Stephens Catering Equipment False Bay.............................................................. The Gleeson Group Falveley – Burgundy (France).......................Barry & Fitzwilliam Ltd Fantinel............................................................Cassidy Wines Limited Farnese.............................................................Cassidy Wines Limited Faustino...................................................................................Gilbeys Fentimans Botanically Brewed Soft Drinks........Brinkman Beverages Fernet Branca.......................................................Brinkman Beverages FETAC-Further Education Training Awards Council....................... .................................................Crumlin College of Further Education Fetzer............................................................Edward Dillon & Co Ltd Fimar............................................................................... Katerbay Ltd Finca Simonassi................................................... The Gleeson Group Finches................................................................. The Gleeson Group Finest Call Cocktail Mixes..................................Brinkman Beverages Finlandia Vodka...........................................Edward Dillon & Co Ltd Firex............................................................................... Combico Ltd Fish Hoeck (South Africa).............................Barry & Fitzwilliam Ltd Flagstone (South Africa)................................Barry & Fitzwilliam Ltd Flahavan’s 20% Added Bran 600gm...........E. Flahavan and Sons Ltd
Flahavan’s Crunchy Oats Raisin & Sultana 500g.............................. .....................................................................E. Flahavan and Sons Ltd Flahavan’s Hi8 Muesli 1 Kg........................E. Flahavan and Sons Ltd Flahavan’s Jumbo Oats 500g.......................E. Flahavan and Sons Ltd Flahavan’s Oatbran 750g.............................E. Flahavan and Sons Ltd Flahavan’s Oaty Flapjacks Original, Cranberry and Belgian Chocolate Chip 6 x 40g...............................E. Flahavan and Sons Ltd Flahavan’s Pinhead Oatmeal 1Kg...............E. Flahavan and Sons Ltd Flahavan’s Progress Oatlets 25Kg, 1.5Kg, 1Kg, 500g....................... .....................................................................E. Flahavan and Sons Ltd Flahavan’s Quick Oat Sachets Original 10 x 35g and Organic 8 x 35g...............................................................E. Flahavan and Sons Ltd Flahavan’s Quick Oats Drum 500g.............E. Flahavan and Sons Ltd Flahavan’s Real Fruit Porridge Apple & Raisin with cinnamon 600g and Sunrise Fruits 625g..............................E. Flahavan and Sons Ltd Flamma.............................................................................Whitkil Ltd Flilixia............................................................................. Katerbay Ltd Flora...............................................................Unilever Food Solutions Florigo...................................................Stephens Catering Equipment Follain Foods................................................................Excellence Ltd Food Safety Training................. Food Safety Professionals Association Foster....................................................Stephens Catering Equipment Fosters...................................................................... Heineken Ireland Fracino................................................Corcoran Food Equipment Ltd Francoli Limoncello............................................Brinkman Beverages Frangelico........................................... Findlater Wine & Spirit Group Frank Phelan – Bordeaux (France)...............Barry & Fitzwilliam Ltd Freixenet.............................................. Findlater Wine & Spirit Group Frescobaldi (Italy)..........................................Barry & Fitzwilliam Ltd Fri-Jado.................................................Stephens Catering Equipment Frima.....................................................Stephens Catering Equipment Frontera................................................. Irish Distillers, Pernod Ricard Frymaster..............................................Stephens Catering Equipment Funkin Fruit Purees.............................................Brinkman Beverages Furniture...............................................Stephens Catering Equipment G.R.H..........................................................................Pan Euro Foods Gabriel Meffre- Rhone (France)....................Barry & Fitzwilliam Ltd Gaja..................................................................Cassidy Wines Limited Galliano.........................................................Barry & Fitzwilliam Ltd Gallo.................................................................Cassidy Wines Limited Gamko................................................Corcoran Food Equipment Ltd Garbin...................................................Stephens Catering Equipment Garbo Foods............................................................... Pain Delice Ltd Garland.................................................Stephens Catering Equipment Garveys Port......................................................... The Gleeson Group Gastronome................................................................Pan Euro Foods Genware................................................Stephens Catering Equipment Georgia Pacific....................................................... Bunzl McLaughlin Gico.....................................................Corcoran Food Equipment Ltd Giffard Liqueurs..................................................Brinkman Beverages Glen Dimplex........................................................ Bunzl McLaughlin Glen Ellen (America) . ..................................Barry & Fitzwilliam Ltd Glenmorangie..............................................Edward Dillon & Co Ltd Glenrothes Single Malt........................................Brinkman Beverages Glin Valley.........................................................................Pallas Foods Global......................................................................................Nisbets Goldschlager................................................................ Diageo Ireland Gonzalez Byass..............................................Barry & Fitzwilliam Ltd Good Sense............................................................................ Diversey Gordons....................................................................... Diageo Ireland Gourmet Classic................................................. Gourmet Classic Ltd Gourmet Classic Cooking Wines.................................Excellence Ltd Gourmet Meal Range................................. The Blue Haven Food Co Gourmet Sandwich Range.......................... The Blue Haven Food Co Grampian..........................................................Lynas Foodservice Ltd Grand Café........................................................ United Coffee Ireland Grand Chocolat................................................ United Coffee Ireland Grand Cru Coffee............................................. United Coffee Ireland Granini................................................................... Stafford Lynch Ltd Grant Burges........................................................ The Gleeson Group Grant’s Scotch Whiskey...................... Findlater Wine & Spirit Group Granuldisk..................................................................... Combico Ltd Greenore.........................................................Barry & Fitzwilliam Ltd Greenore 8 Year Old Single Grain...................... Cooley Distillery Plc Grey Goose...................................................Edward Dillon & Co Ltd
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 43
BRAND INDEX Grisbi............................................................................Little Italy Ltd Grolsch.............................................................. Molson Coors Ireland Guigal – Rhone (France)...............................Barry & Fitzwilliam Ltd Guinness...................................................................... Diageo Ireland Gum and Smokes............ HotelkeycardsLimited & Gum and Smokes HACCP Consultants................. Food Safety Professionals Association Hammonds...................................................................Excellence Ltd Hardy’s Nottage Hill Chardonnay Brut........Barry & Fitzwilliam Ltd Hardys (Australia).........................................Barry & Fitzwilliam Ltd Harp............................................................................. Diageo Ireland Harradura....................................................Edward Dillon & Co Ltd Hartleys...................................................................Dairyland Cuisine Hartley’s............................................................ Premier Foods Ireland Harveys..........................................................Barry & Fitzwilliam Ltd Havana Club......................................... Irish Distillers, Pernod Ricard Heidsieck.........................................................Cassidy Wines Limited Heineken............................................................... Heineken Ireland Heineken........................................................United Wine Merchants Heinz............................................... HJ Heinz Company (Ireland) Ltd Hellmann’s.....................................................Unilever Food Solutions Hendi..................................................Corcoran Food Equipment Ltd Hennessy......................................................Edward Dillon & Co Ltd Hobart...................................................Stephens Catering Equipment Honeybuns..................................................................... Odaios Foods Hoonved.............................................Corcoran Food Equipment Ltd Hotelkeycard Wallets....... HotelkeycardsLimited & Gum and Smokes Hotelkeycards.................. HotelkeycardsLimited & Gum and Smokes HP................................................... HJ Heinz Company (Ireland) Ltd Huebsch..............................................Corcoran Food Equipment Ltd Hutton Ridge (South Africa)........................Barry & Fitzwilliam Ltd Huzzar................................................... Irish Distillers, Pernod Ricard Hygiene Auditors....................... Food Safety Professionals Association Hygiplas...................................................................................Nisbets Ice-O-Matic...........................................Stephens Catering Equipment Il Cortigiano Prosecco......................................... The Gleeson Group Illyquore...............................................................Brinkman Beverages IMC.....................................................Corcoran Food Equipment Ltd IMC.......................................................Stephens Catering Equipment Indomita........................................................United Wine Merchants INOX.............................................................................. Katerbay Ltd Instanta....................................................................................Nisbets Instatanta........................................................................ Katerbay Ltd International Academy of Travel........................................................ .................................................Crumlin College of Further Education Ireland.com.......................................................................Ireland.com Irish Mist............................................ Findlater Wine & Spirit Group Irish Pride...............................................................Dairyland Cuisine Irish Velvet............................................ Irish Distillers, Pernod Ricard Irish Yoghurts.........................................................Dairyland Cuisine Ironox............................................................................. Combico Ltd Ironstone Vineyards............................................. The Gleeson Group Iseco......................................................Stephens Catering Equipment Isolabella Sambuca........................................Barry & Fitzwilliam Ltd Ital............................................................................................Nisbets Italian Beverage Company...........................................Excellence Ltd Italmodular.......................................................................Whitkil Ltd J&B.............................................................................. Diageo Ireland Jack Daniels.................................................Edward Dillon & Co Ltd Jack Daniels Single Barrell..........................Edward Dillon & Co Ltd Jack Rabbit – Estancia Estates (America).....Barry & Fitzwilliam Ltd Jackstack..................................................................................Nisbets Jacob’s Creek......................................... Irish Distillers, Pernod Ricard Jacob’s Creek Blanc de Blancs.............. Irish Distillers, Pernod Ricard Jacob’s Creek Quarter Bottles.............. Irish Distillers, Pernod Ricard Jacob’s Creek Sparkling Chardonnay................................................. .............................................................. Irish Distillers, Pernod Ricard Jacob’s Creek Sparkling Rose............... Irish Distillers, Pernod Ricard Jacob’s Cream Crackers.......................... Jacob Fruitfield Food Group Jacob’s Fig Rolls...................................... Jacob Fruitfield Food Group Jacquart................................................................ The Gleeson Group Jacques Vabre....... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Jadot.................................................... Findlater Wine & Spirit Group Jagermeister...................................................Barry & Fitzwilliam Ltd Jameson................................................. Irish Distillers, Pernod Ricard Jameson 12 Year Old Special Reserve................................................
.............................................................. Irish Distillers, Pernod Ricard Jameson 18 Year Old Limited Reserve............................................... .............................................................. Irish Distillers, Pernod Ricard Jameson Gold Reserve.......................... Irish Distillers, Pernod Ricard Jameson Rarest Vintage Reserve........... Irish Distillers, Pernod Ricard Jean Jean........................................................United Wine Merchants Jestic......................................................Stephens Catering Equipment Jetice................................................................................ Katerbay Ltd J-Flex...................................................................................... Diversey Jim Beam.......................................................Barry & Fitzwilliam Ltd Jim Barry.........................................................Cassidy Wines Limited Johnnie Walker Black Label........................................ Diageo Ireland Johnnie Walker Blue Label......................................... Diageo Ireland Johnnie Walker Green Label....................................... Diageo Ireland Johnnie Walker Rare................................................... Diageo Ireland Johnnie Walker Red Label.......................................... Diageo Ireland Johnson Diversey................................................... Bunzl McLaughlin Jolivet- Loire (France)...................................Barry & Fitzwilliam Ltd Joseph Mellot – Loire (France).....................Barry & Fitzwilliam Ltd Jumbo Oats..................................................E. Flahavan and Sons Ltd Kahlua................................................... Irish Distillers, Pernod Ricard Kaptein.......................................................................Pan Euro Foods Karnook Estate................................... Findlater Wine & Spirit Group Kasteel Cru....................................................... Molson Coors Ireland Katrin.......................................................................................Nisbets Kenco..................................................................... Bunzl McLaughlin Kenco................... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Kenwood..................................................................................Nisbets Kerrygold................................................................Dairyland Cuisine Kerrymaid........................................................................... Kerryfresh Ketel One..................................................................... Diageo Ireland Ketel One Citron......................................................... Diageo Ireland Kettle Chips........................................................... Stafford Lynch Ltd Kikkoman.............................................................. Stafford Lynch Ltd Kilbeggan............................................................ Cooley Distillery Plc Kilbeggan.......................................................Barry & Fitzwilliam Ltd Kilkenny...................................................................... Diageo Ireland Kingfisher......................................................Barry & Fitzwilliam Ltd Kitchen Design & Layout......... Food Safety Professionals Association KitchenAid...............................................................................Nisbets Kleenex.................................................................. Stafford Lynch Ltd Klien Zalse (South Africa).............................Barry & Fitzwilliam Ltd Knorr.............................................................Unilever Food Solutions Know Creek...................................................Barry & Fitzwilliam Ltd Kraft....................................................................... Bunzl McLaughlin Kraft........................................................................Dairyland Cuisine Kraft Mayonnaise............................................................................... ............................. The Kenco Coffee Company (Kraft Foods Ire. Ltd) Kraft Tomato Ketchup....................................................................... ............................. The Kenco Coffee Company (Kraft Foods Ire. Ltd) Kristallon.................................................................................Nisbets Krug.............................................................Edward Dillon & Co Ltd Kulov..............................................................United Wine Merchants Kumala (South Africa)..................................Barry & Fitzwilliam Ltd La Cetto, Mexico.......................Mitchell & Son Wine Merchants Ltd La Chasse Du Pape-Rhone (France).............Barry & Fitzwilliam Ltd La Fee Absinthe...................................................Brinkman Beverages La Grande Maison.........................................United Wine Merchants La Maison de Fontaine Absinthe........................Brinkman Beverages Lainox.................................................Corcoran Food Equipment Ltd Lamb Weston....................................................Lynas Foodservice Ltd Lambrini........................................................United Wine Merchants Lancers...........................................................United Wine Merchants Laphroaig.......................................................Barry & Fitzwilliam Ltd Laurent Perrier........................................................................Gilbeys Lavazza..........................................................Lavazza Coffee (UK) Ltd Lavazza..........................................................................Little Italy Ltd Lea & Perrins.................................. HJ Heinz Company (Ireland) Ltd Leaping Horse..................................................... The Gleeson Group Leasingham (Australia).................................Barry & Fitzwilliam Ltd Les 3 Toques.................................................................. Odaios Foods Libertas........................................................Edward Dillon & Co Ltd Liebher................................................Corcoran Food Equipment Ltd Limoncello de Capri.....................................................Little Italy Ltd Lincat............................................................................. Combico Ltd
44 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
BRAND INDEX Lincat..................................................Corcoran Food Equipment Ltd Lincat.......................................................................................Nisbets Lindemans.......................................... Findlater Wine & Spirit Group Lion................................................................... Premier Foods Ireland Lockes............................................................Barry & Fitzwilliam Ltd Lockes 8 Year Old Single Malt........................... Cooley Distillery Plc London City & Guilds............Crumlin College of Further Education Long Flat.............................................................. The Gleeson Group Long Mountain..................................... Irish Distillers, Pernod Ricard Long Mountain Quarter Bottles.......... Irish Distillers, Pernod Ricard Longlife Mermaid.................................Stephens Catering Equipment Los Robles (Chile).........................................Barry & Fitzwilliam Ltd Lotus........................................................................................Nisbets Louis Francois................................................................ Odaios Foods Louis Latour............................................................................Gilbeys Louis Perdrier...................................................... The Gleeson Group Low Low............................................................................. Kerryfresh Luigi Francoli Grappa.........................................Brinkman Beverages Lustau, Sherry...........................Mitchell & Son Wine Merchants Ltd Lux......................................................................................... Diversey Lyons.................... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Lyons................................................................. United Coffee Ireland Lyons..............................................................Unilever Food Solutions Macallan.........................................................Barry & Fitzwilliam Ltd Macardles..................................................................... Diageo Ireland MacArthurs....................................................United Wine Merchants Mac-Pan......................................................................... Combico Ltd Mahlkoenig............................................. Marco Beverage Systems Ltd Maison Brotte..................................................Cassidy Wines Limited Makers Mark.................................................Barry & Fitzwilliam Ltd Malibu................................................... Irish Distillers, Pernod Ricard Malibu...................................................Stephens Catering Equipment Marabou............... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Marchesini........................................................... The Gleeson Group Marco..................................................Corcoran Food Equipment Ltd Marco...................................................... Marco Beverage Systems Ltd Marco....................................................Stephens Catering Equipment Maredsous (Belgium).......................................... The Gleeson Group Margetts Jams and Marmalades...................................Excellence Ltd Marguet, Champagne................Mitchell & Son Wine Merchants Ltd Marie Louise Parisot- Burgundy (France)....Barry & Fitzwilliam Ltd Marques de Ballistar (Spain).........................Barry & Fitzwilliam Ltd Marques de Caceres.........................................Cassidy Wines Limited Marques De La Concordia............................United Wine Merchants Marques De Ministrol...................................United Wine Merchants Marques de Riscal............................... Findlater Wine & Spirit Group Marquis De Goulaine......................................Cassidy Wines Limited Marquis de Montesqiou....................... Irish Distillers, Pernod Ricard Martell.................................................. Irish Distillers, Pernod Ricard Martin Codax (Spain)...................................Barry & Fitzwilliam Ltd Martin Millers Gin..............................................Brinkman Beverages Martini.........................................................Edward Dillon & Co Ltd Masi..................................................... Findlater Wine & Spirit Group Mateus Rose........................................ Findlater Wine & Spirit Group Matfer......................................................................................Nisbets Matua Valley....................................... Findlater Wine & Spirit Group Matusalem Rum..................................................Brinkman Beverages Maxwell House................................................................................... ............................. The Kenco Coffee Company (Kraft Foods Ire. Ltd) McDonnell’s...................................................... Premier Foods Ireland McDougall’s...................................................... Premier Foods Ireland McGuigan......................................................Barry & Fitzwilliam Ltd McGuigan (Australia)....................................Barry & Fitzwilliam Ltd McGuigan Private Bin...................................United Wine Merchants McKeown Fine Foods.......................................Lynas Foodservice Ltd Mechline...............................................Stephens Catering Equipment Mechline...............................................Stephens Catering Equipment Mediterani..................................................................Pan Euro Foods Menabrea Lager (Italy)........................................ The Gleeson Group Mercier.........................................................Edward Dillon & Co Ltd Merrychef............................................Corcoran Food Equipment Ltd Merrychef..............................................Stephens Catering Equipment Michael Collins Irish Whiskey............................Brinkman Beverages Michael Lynch – Bordeaux (France).............Barry & Fitzwilliam Ltd Mickey Finn..................................................BABCO Europe Limited
Mickey Finn.........................................................Brinkman Beverages Middleby Marshall...............................Stephens Catering Equipment Midleton l973 Master Distillers Private Collection.......................... .............................................................. Irish Distillers, Pernod Ricard Midleton Very Rare.............................. Irish Distillers, Pernod Ricard Midleton Very Rare 20th Anniversary Limited Edition.................... .............................................................. Irish Distillers, Pernod Ricard Midori..................................................................Brinkman Beverages Miele...................................................Corcoran Food Equipment Ltd Miguel Torres, Chile........................... Findlater Wine & Spirit Group Milka.................... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Minini Wines................................................................Little Italy Ltd Mionetto Prosecco...................................................... Little Italy Ltd Mirror.................................................Corcoran Food Equipment Ltd Mitchell & Cooper...............................Stephens Catering Equipment Mitchell Greenspot, Irish Whiskey.................................................... ...................................................Mitchell & Son Wine Merchants Ltd Moet et Chandon.........................................Edward Dillon & Co Ltd Moffat...................................................Stephens Catering Equipment Monin Syrups...... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Monster Energy................................................... The Gleeson Group Mont Gras . ...................................................Barry & Fitzwilliam Ltd Montague Grizzly...............................Corcoran Food Equipment Ltd Montana................................................ Irish Distillers, Pernod Ricard Montana Quarter Bottles..................... Irish Distillers, Pernod Ricard Montana Sparkling . ............................ Irish Distillers, Pernod Ricard Monteguelfo...................................................United Wine Merchants Montes...........................................................Barry & Fitzwilliam Ltd Montorsi.......................................................................Little Italy Ltd Moreau................................................ Findlater Wine & Spirit Group Mount Gay.....................................................Barry & Fitzwilliam Ltd Mr Muscle.............................................................................. Diversey Muller.................................................................. The Gleeson Group Mulligan................................................ Irish Distillers, Pernod Ricard Mumm.................................................. Irish Distillers, Pernod Ricard Murphys................................................................... Heineken Ireland Musgrave Excellence and Professional............ Musgrave Foodservices Napolina.......................................................................Excellence Ltd Naughton’s Flight, South Africa......................................................... ...................................................Mitchell & Son Wine Merchants Ltd Nederburg....................................................Edward Dillon & Co Ltd New Leaf.....................................................................Pan Euro Foods Newforge Tinned Fruit.................................................Excellence Ltd Newforge Tinned Tomatoes..........................................Excellence Ltd Newforge Tinned Tuna.................................................Excellence Ltd Newforge Tinned Vegetables........................................Excellence Ltd Nightlife Towels...............................................................Linen Direct Nobilo............................................................Barry & Fitzwilliam Ltd Noels.............................................................................Excellence Ltd Noilly Prat...................................................Edward Dillon & Co Ltd Nordoff................................................. Irish Distillers, Pernod Ricard Nortech........................................................................... Katerbay Ltd Nosio, Italy................................Mitchell & Son Wine Merchants Ltd Numatic...................................................................................Nisbets Nuova Simonelli............................................... United Coffee Ireland Oats Portable Porridge Pots, Original 44g, Strawberry 46g and Organic 40g.................................................E. Flahavan and Sons Ltd Obikwa........................................................Edward Dillon & Co Ltd Odlums......................................................................Shamrock Foods Old Cellar British Sherry..................... Irish Distillers, Pernod Ricard Old Pultenay..................................................United Wine Merchants Olivetti.....................................................................................Nisbets Olmeca Resposado................................ Irish Distillers, Pernod Ricard Olympia...................................................................................Nisbets Olympia Porcelain...................................................................Nisbets ONeills...........................................................United Wine Merchants Opal Bianca.........................................................Brinkman Beverages Opal Nera............................................................Brinkman Beverages Orchard..........................................................United Wine Merchants Oreo..................... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Oxford Landing...............................................Cassidy Wines Limited Oyster Bay.......................................................Cassidy Wines Limited Paddy.................................................... Irish Distillers, Pernod Ricard Pain Delice.................................................................. Pain Delice Ltd Panasonic............................................................... Bunzl McLaughlin
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 45
BRAND INDEX Panasonic............................................Corcoran Food Equipment Ltd Panasonic..............................................Stephens Catering Equipment Panibois......................................................................... Odaios Foods PAP..............................................................................Pan Euro Foods Parlare............................................................United Wine Merchants Parmalat........................................................................Little Italy Ltd Parry.........................................................................................Nisbets Party Food Specialists................................. The Blue Haven Food Co Patron Tequila......................................................Brinkman Beverages Paul Blanck (Alsace)............................................ The Gleeson Group Paul Deloux – Burgundy (France)................Barry & Fitzwilliam Ltd Paul Mason (America)...................................Barry & Fitzwilliam Ltd Paulaner................................................................... Heineken Ireland “Pellegrino, Marsala”................Mitchell & Son Wine Merchants Ltd Pelorus.........................................................Edward Dillon & Co Ltd Penfolds.......................................................Edward Dillon & Co Ltd Pere Ventura Cava................................................ The Gleeson Group Pernod................................................... Irish Distillers, Pernod Ricard Perrier-Jouet......................................... Irish Distillers, Pernod Ricard Persil...................................................................................... Diversey Philadelphia......... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Pink..............................................................Edward Dillon & Co Ltd Pinky Vodka...................................................Barry & Fitzwilliam Ltd Pio Cesare........................................................Cassidy Wines Limited Piper Heidsieck.............................................Barry & Fitzwilliam Ltd Pippins Flavoured Cider..................................... The Gleeson Group Pitco................................................................................ Katerbay Ltd Pledge..................................................................................... Diversey Plymouth Gin....................................... Irish Distillers, Pernod Ricard Point Break....................................................United Wine Merchants Pol Roger.......................................................Barry & Fitzwilliam Ltd Polar.........................................................................................Nisbets Polarbrod.................................................................... Pain Delice Ltd Polero.............................................................United Wine Merchants Pommery..........................................................Cassidy Wines Limited Ponti..............................................................................Little Italy Ltd Porridge Oats 1Kg.......................................E. Flahavan and Sons Ltd Powers 12 Year Old Special Reserve................................................... .............................................................. Irish Distillers, Pernod Ricard Powers Gold Label................................ Irish Distillers, Pernod Ricard Preiss Zimmer - Alsace (France)....................Barry & Fitzwilliam Ltd Premiere Loire Valley........................................... The Gleeson Group Primeware.............................................Stephens Catering Equipment Pristine................................................................... Bunzl McLaughlin Prosecco, Bortolomiol...............Mitchell & Son Wine Merchants Ltd Prunier, Cognac.........................Mitchell & Son Wine Merchants Ltd Pyrat Rum............................................................Brinkman Beverages QC..................................................................Barry & Fitzwilliam Ltd Quadrasan................................................... Spring Grove Services Ltd Raimat (Spain)...............................................Barry & Fitzwilliam Ltd Rangeland.........................................................Lynas Foodservice Ltd Rational................................................................. Bunzl McLaughlin Rational................................................Stephens Catering Equipment Ravenswood (America).................................Barry & Fitzwilliam Ltd Red Alert........................................................United Wine Merchants Red Square.....................................................United Wine Merchants Redbreast 12 Year Old.......................... Irish Distillers, Pernod Ricard Redoro..........................................................................Little Italy Ltd Remy Martin..................................................Barry & Fitzwilliam Ltd Remy Pannier - Loire (France).....................Barry & Fitzwilliam Ltd Renards Hill – Bordeaux (France)................Barry & Fitzwilliam Ltd Reth (USA) Inc. Lock Systems........................................................... ......................................... HotelkeycardsLimited & Gum and Smokes Rhymes Cuisine................................................................Pallas Foods Ricard.................................................... Irish Distillers, Pernod Ricard Rieber............................................................................. Combico Ltd Riedel Glassware, Austria..........Mitchell & Son Wine Merchants Ltd River.................................................... Findlater Wine & Spirit Group Rivers Peach Schnapps..................................Barry & Fitzwilliam Ltd Rives...............................................................United Wine Merchants RM Gastro........................................................................Whitkil Ltd Robert Mondavi (America)...........................Barry & Fitzwilliam Ltd Robert Roberts..................................................... Robert Roberts Ltd Robertsons........................................................ Premier Foods Ireland Robot Coupe........................................Stephens Catering Equipment
Robotcoupe.........................................Corcoran Food Equipment Ltd Roditeau.........................................................United Wine Merchants Roller-Grill..................................................................... Katerbay Ltd Roma..........................................................................Shamrock Foods Romana........................................................................ Diageo Ireland Room Care............................................................................. Diversey Rosemount...................................................Edward Dillon & Co Ltd Rowse Honey................................................................Excellence Ltd Royal Lochnagar.......................................................... Diageo Ireland Rubbermaid.............................................................................Nisbets Ruffino (Italy)................................................Barry & Fitzwilliam Ltd Ruinart.........................................................Edward Dillon & Co Ltd Ruinart.........................................................Edward Dillon & Co Ltd Rutherglen Estates.............................. Findlater Wine & Spirit Group Sacchetto..........................................................Cassidy Wines Limited Sagatiba Cachaca.................................................Brinkman Beverages Salamander.......................................................................Pallas Foods Salva......................................................Stephens Catering Equipment Salvadori.......................................................................Little Italy Ltd Sambuca Molinari........................................................Little Italy Ltd Sambuca Ramazzotti............................ Irish Distillers, Pernod Ricard Sammic...............................................Corcoran Food Equipment Ltd Sammic.............................................................................Whitkil Ltd Samsung...................................................................................Nisbets San Miguel.....................................................Barry & Fitzwilliam Ltd San Pellegrino...............................................................Little Italy Ltd San Pellegrino........................................................ Stafford Lynch Ltd San Pelligrino................................................United Wine Merchants Sandeman.............................................. Irish Distillers, Pernod Ricard Sandleford............................................................ The Gleeson Group Sant Orsola.......................................................... The Gleeson Group Santa Julia (Argentina)..................................Barry & Fitzwilliam Ltd Santa Luz............................................................. The Gleeson Group Santa Luz (Chile)...........................................Barry & Fitzwilliam Ltd Santa Maria...................................................................Excellence Ltd Santa Rita.................................................................................Gilbeys Santal............................................................................Little Italy Ltd Santiano.........................................................United Wine Merchants Santos.......................................................................................Nisbets Saratov.................................................. Irish Distillers, Pernod Ricard Sartori............................................................United Wine Merchants Satzenbrau................................................................... Diageo Ireland Sauza Tequila.................................................Barry & Fitzwilliam Ltd Saxa................................................................... Premier Foods Ireland Schaerer................................................... Marco Beverage Systems Ltd Schwartz for Chef.........................................................Excellence Ltd Score..................................................................... The Gleeson Group Seacatch............................................................................Pallas Foods Securit......................................................................................Nisbets Sensaflush................................................... Spring Grove Services Ltd Services and Information............................................ Sodexo Ireland Ses’fikile (South Africa).................................Barry & Fitzwilliam Ltd Shamrock...................................................................Shamrock Foods Shannon Estate................................................Cassidy Wines Limited Sharp...................................................Corcoran Food Equipment Ltd Sharp............................................................................... Katerbay Ltd Sharp........................................................................................Nisbets Sharwood’s........................................................ Premier Foods Ireland Shaws.................................................................................. Kerryfresh Sichel, Bordeaux........................Mitchell & Son Wine Merchants Ltd Side Kick........................................................United Wine Merchants SIP.................................................................................. Odaios Foods Sipp Mack, Alsace......................Mitchell & Son Wine Merchants Ltd SKYY Vodka.........................................................Brinkman Beverages Slipbuster.................................................................................Nisbets Smirnoff Red................................................................ Diageo Ireland Smithwicks................................................................... Diageo Ireland Snickers....................................................... Spring Grove Services Ltd Snug...................................................... Irish Distillers, Pernod Ricard Soleus (Chile)................................................Barry & Fitzwilliam Ltd Solia............................................................................... Odaios Foods Sonoma Cutrer............................................Edward Dillon & Co Ltd Sourz..............................................................Barry & Fitzwilliam Ltd Southern Comfort.......................................Edward Dillon & Co Ltd SPC Natures Finest................................................ Stafford Lynch Ltd
46 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
BRAND INDEX Speedicook............................................................. Stafford Lynch Ltd Squeez.....................................................................Dairyland Cuisine St Germain Elderflower Liqueur.........................Brinkman Beverages St. Clair (New Zealand).................................Barry & Fitzwilliam Ltd Steakhouse Select..............................................................Pallas Foods Steelite.................................................................... Bunzl McLaughlin Steelite......................................................................................Nisbets Stephens Fabrication............................Stephens Catering Equipment Sterno.......................................................................................Nisbets Stewarts Cream of the Barley............... Irish Distillers, Pernod Ricard Stolichnaya....................................................Barry & Fitzwilliam Ltd Stoneleigh............................................. Irish Distillers, Pernod Ricard Stoney Cape......................................................... The Gleeson Group Suchard................ The Kenco Coffee Company (Kraft Foods Ire. Ltd) Suma...................................................................................... Diversey Sunrise.................................................. Irish Distillers, Pernod Ricard Sutter Home....................................... Findlater Wine & Spirit Group Sweetbird Syrups.............................................. United Coffee Ireland Tabasco................................................................... Stafford Lynch Ltd Talisker 10................................................................... Diageo Ireland Tanqueray.................................................................... Diageo Ireland Tanqueray Number 10................................................ Diageo Ireland Taralloro........................................................................Little Italy Ltd TASKI.................................................................................... Diversey Tassimo Professional.......................................................................... ............................. The Kenco Coffee Company (Kraft Foods Ire. Ltd) Taylor’s Port...................................................Barry & Fitzwilliam Ltd Taylors............................................................United Wine Merchants Teachers.........................................................Barry & Fitzwilliam Ltd Tefcold............................................................................ Katerbay Ltd Terrazas........................................................Edward Dillon & Co Ltd Terry’s Chocolate Orange................................................................... ............................. The Kenco Coffee Company (Kraft Foods Ire. Ltd) Tetley...................................................................... Stafford Lynch Ltd The Bend in the River........................ Findlater Wine & Spirit Group The Blue Haven Hamper Selection............ The Blue Haven Food Co The Famous Grouse.......................................Barry & Fitzwilliam Ltd The Fresh Pasta Company............................................. Odaios Foods The Glenlivet........................................ Irish Distillers, Pernod Ricard The Lane.............................................................. The Gleeson Group The Little Penguin.......................................Edward Dillon & Co Ltd Thermoplan...................................................... United Coffee Ireland Tiger.................................................................. United Coffee Ireland Tiger Tiger Ethnic........................................................Excellence Ltd Tilda....................................................................... Stafford Lynch Ltd Tindall.................................................................. The Gleeson Group Tia Maria.......................................................Barry & Fitzwilliam Ltd Tio Pepe.........................................................Barry & Fitzwilliam Ltd Tipperary Natural Mineral Water....................... The Gleeson Group Toblerone............. The Kenco Coffee Company (Kraft Foods Ire. Ltd) Toltem..........................................................Edward Dillon & Co Ltd Tommasi...........................................................Cassidy Wines Limited Torre Aldea Rioja................................................. The Gleeson Group Torres (Spain)..................................... Findlater Wine & Spirit Group Tortoiseshell Bay...........................................United Wine Merchants Trak Conveyors.....................................Stephens Catering Equipment Tri-star................................................Corcoran Food Equipment Ltd TRUE....................................................Stephens Catering Equipment Truffieres de Rabasse..................................................... Odaios Foods Tsingtao.........................................................United Wine Merchants Tullamore Dew Irish Whiskey........... Findlater Wine & Spirit Group Turner Road (America)..................................Barry & Fitzwilliam Ltd Twilight Mints..... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Twinings............... The Kenco Coffee Company (Kraft Foods Ire. Ltd) Tyrconnell......................................................Barry & Fitzwilliam Ltd Tyrconnell Single Malt....................................... Cooley Distillery Plc Tyrells (Australia)..........................................Barry & Fitzwilliam Ltd Ubert.....................................................Stephens Catering Equipment Ultimat Vodka......................................................Brinkman Beverages U’Luvka Vodka....................................................Brinkman Beverages Uncle Ben’s................................................... Mars Ireland Foodservice Unifrost........................................................................... Katerbay Ltd Union Coffee................................................................. Odaios Foods Unison.................................................................................... Diversey
USA......................................................... Jacob Fruitfield Food Group Vaccari Sambuca............................................Barry & Fitzwilliam Ltd Valette Foie Gras............................................................ Odaios Foods Valrhona......................................................................... Odaios Foods VAT 19...........................................................United Wine Merchants Vauconsant..................................................................... Combico Ltd Vecchia Romagna..........................................................Little Italy Ltd Vectair......................................................... Spring Grove Services Ltd Vedett (Belgium).................................................. The Gleeson Group Vegware.......................................................................... Odaios Foods Vergelegen............................................................ The Gleeson Group Veuve Clicquot.............................................Edward Dillon & Co Ltd Vianen.................................................Corcoran Food Equipment Ltd Vicenzi..........................................................................Little Italy Ltd Victorinox................................................................................Nisbets Vileda..................................................................... Stafford Lynch Ltd Villa Bellentani.............................................................Little Italy Ltd Villa Maria (New Zealand)...........................Barry & Fitzwilliam Ltd Villa Mura......................................................United Wine Merchants Villafranca Wines..........................................................Little Italy Ltd Vilroy & Boch....................................................... Bunzl McLaughlin Vina Tarapaca...................................................... The Gleeson Group Visu.......................................................Stephens Catering Equipment Vita (Italy)....................................................Barry & Fitzwilliam Ltd Vladivar..........................................................Barry & Fitzwilliam Ltd Vodkova.........................................................United Wine Merchants Vogue.......................................................................................Nisbets VS Sorted.......................................................United Wine Merchants Wakefield Estate................................. Findlater Wine & Spirit Group Walkers.................................................................. Stafford Lynch Ltd Waring......................................................................................Nisbets Warsteiner (Germany)......................................... The Gleeson Group Waterford Estate..............................................Cassidy Wines Limited Weight Watchers................................. Findlater Wine & Spirit Group Weight Watchers......................................................... Pain Delice Ltd Weightstation...........................................................................Nisbets Weihenstephen Weissbier (Germany)................. The Gleeson Group Wenneker..................................................... United Wine Merchants West Coast Cooler................................ Irish Distillers, Pernod Ricard West Coast Cooler Rose....................... Irish Distillers, Pernod Ricard Whirlpool...................................................................... Combico Ltd Whites......................................................................................Nisbets Wholesale Trade Products.......................... The Blue Haven Food Co Whyte & Mackay..........................................Barry & Fitzwilliam Ltd Wild Turkey Kentucky Straight Bourbon..........Brinkman Beverages Williams................................................Stephens Catering Equipment Winterhalter.......................................................... Bunzl McLaughlin Winterhalter.........................................Stephens Catering Equipment Wolf Blass....................................................Edward Dillon & Co Ltd Woodford Reserve........................................Edward Dillon & Co Ltd Woodstone............................................Stephens Catering Equipment Wusthof....................................................................................Nisbets Wyborowa............................................. Irish Distillers, Pernod Ricard Wyndham Estate................................... Irish Distillers, Pernod Ricard Wyndham Estate Quarter Bottles........ Irish Distillers, Pernod Ricard X-Rated Fusion....................................................Brinkman Beverages xXx Tequila..........................................................Brinkman Beverages Yellow Tail................................................................................Gilbeys Zarapito.........................................................United Wine Merchants Zatec.................................................................. Molson Coors Ireland Zodiac...................................................Stephens Catering Equipment Zubrowka.............................................. Irish Distillers, Pernod Ricard Zuccardi (Argentina).....................................Barry & Fitzwilliam Ltd Zumoval............................................................................Whitkil Ltd Zywiec...................................................................... Heineken Ireland
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 47
COMPANY INDEX
Barry & Fitzwilliam AMBERLEY
Barntick Ballynacally Co. Clare Tel: +353 65 6838109 Fax: +353 65 6838055 Email: info@amberley.ie Website: www.amberley.ie Contact(s): Martin Knox Amberley Quality and Environmental Services Ltd are a water quality testing certification company specialising in water treatment and water quality certification. Water types include surface water/groundwater, drinking water, leisure water and wastewater. We provide water treatment using reverse osmosis and UV. Where there are legal limits set on water quality-indicating parameters, certification is required.
ARAMARK IRELAND
Northern Cross Malahide Road Dublin 17 Tel: 01 8160767 Fax: 01 8160770 Email: sales@aramark.ie Website: www.aramark.ie Contact(s): Eddie Scaife: Commercial Director; Lorraine Clements: Director of Cleaning Services; Kevin Holder: Director of Healthcare ARAMARK is a leading supplier of contract catering, facilities and property management services.
Ballycureen Industrial Estate Airport Road Cork Tel: 021 4320900 Fax: 021 4320910 E-mail: info@BandF.ie Website: www.BandF.ie Contact(s): Michael Barry: Managing Director; Chris Murphy: Chairman; David Murphy: Chief Financial Officer Premium beer, wine and spirits.
The Forum 29-31 Glasthule Road Glasthule Co. Dublin Tel: 01 2020012 Fax: 01 2020013 Email: soco@babco.net Website: www.babcoeurope.com Contact(s): Sharon O’Connell Quality international brand company building alcoholic brands with compelling originality.
3-4 Pearse Street Kinsale Co. Cork Tel: 021 4772209 Fax: 021 4774268 Email: loretto@bluehavenfoodco.com Website: www.bluehavenfoodco.com Contact(s): Loretto Kiernan A member of the Blue Haven Collection, Kinsale. A dedicated catering and food manufacturing company selling wholesale and retail, based in Kinsale Co. Cork.
BARRY’S TEA
Kinsale Road Cork Tel: +353 21 4915000 Fax: +353 21 4313606 Email: info@barrystea.ie Website: www.barrystea.ie Barry’s Tea is Ireland’s leading tea blender, and has blended the same high quality teas in Cork for over 100 years.
BLENDERS LTD
BABCO EUROPE LIMITED
THE BLUE HAVEN FOOD CO
Unit 4 IDA Centre Newmarket Dublin 8 Tel: +353 1 4536960 Fax: +353 1 4537607 Email: dchandler@blenders.ie Contact(s): David Chandler Manufacturers of mayonnaises, bouillons, sauces, dressings & sachets for caterers.
48 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
BORD GÁIS NETWORKS
Bord Gáis Networks Block 2 Arena Road Sandyford Business Park Sandyford Dublin 18 Tel: 1850 411 511 Fax: 066 9792015 Email: b2b@networks.bordgais.ie Website: www.bordgais.ie/networks Contact(s): Mark Holohan: National Sales Manager Bord Gáis Networks builds and operates the natural gas network in Ireland on behalf of Gaslink.
BRINKMAN BEVERAGES
Highfield House Burton Hall Road Sandyford Dublin 18 Tel: 01 2121500 Fax: 01 2101009 Email: info@brinkmanbeverages.ie Website: www.brinkmanbeverages.ie
COMPANY INDEX Contact(s): John Ralph: Managing Director Ireland’s leading Independent Premium Spirits Importer
BUNZL MCLAUGHLIN
Cathedral Road Armagh Co. Armagh BT61 8AG Tel: 01 8306555 and 048 3751 1999 Fax: 048 3752 2747 Email: info@bunzlce.ie Website: www.bunzlce.ie Contact(s): Sean Martin Catering equipment and supplies
Contact(s): Neil Cassidy: Managing Director; Padraig Murray: Sales Manager; Kieran Cody: Key Accounts Manager; Amanda Cardiff: Marketing Manager Wine Merchants to both the on & off trade
CATERING EQUIPMENT ASSOCIATION
84 Lower Baggot Street Dublin 2 Tel: 01 6051669 Fax: 01 6381669 Email: info@cea.ie Website: www.cea.ie Contact(s): Liam Mongey: Secretary; Neil McGowan: Executive CEA represents the premier equipment, food and other suppliers to Ireland’s out of home catering industry.
CELTIC LINEN BWG FOODSERVICE
Head Office Greenhills Road Walkinstown Dublin 12 Tel: 01 4090300/1890 626 426: Locall Nationwide Fax: 01 4516719 Email: info@bwgfoodservice.ie Website: www.bwgfoodservice.ie Contact(s): Ricky O’Brien: National Accounts Manager Serving the foodservice industry with quality chilled, frozen, ambient, alcohol and non-food products.
Rosslare Road Drinagh Co. Wexford Tel: Locall 1890 235842 Fax: 053 9165774 Email: sales@celticgroup.ie Website: www.celticgroup.ie Contact(s): Pat O’Dwyer, Martin Murphy Rental: work wear, cabinet roller towels, dust mats, linen hire; direct sale: hygiene products, textiles, lockers, healthcare service.
Magna Drive Citywest Business Park Dublin 24 Tel: 01 4668900 Fax: 01 4668933 Email: sales@cassidywines.com Website: www.cassidywines.com
3rd Floor 43A Yeats Way Parkwest Business Park Dublin 12 Tel: 01 6296100 Fax: 01 6296105 Email: bette.brazil@compass-group.com Website: www.compass-group.com Contact(s): Bette Brazil: Business Development Director Providing catering & support services to the education, healthcare, public sector, business & industry and leisure markets.
COOLEY DISTILLERY PLC
162 Clontarf Road Clontarf Dublin 3 Tel: 01 8332833 Fax: 01 8333505 Email: info@cooleywhiskey.com Website: www.cooleywhiskey.com Contact(s): John Cashman: Market Development Manager Manufacturer and supplier of Irish Whiskey – Blends and Single Malts; Irish distributor – Barry & Fitzwilliam Ltd
CORCORAN FOOD EQUIPMENT LTD
COMBICO LTD
CASSIDY WINES
COMPASS GROUP IRELAND
1 Garvey’s Range Off Grattan Street Limerick Tel: 061 317237, Dublin: 087 6699650, Cork: 087 6640112 Fax: 061 446904 Email: sales@combico.ie Website: www.combico.ie Contact(s): Ian Barry, Maire O’Mahony, Cecilia Lam, Paddy O’Shea Kitchen and catering equipment fit-out to the hospitality industry, laundry, delis, bakeries.
Upper Rock Street Tralee Co. Kerry Tel: 066 7125605/7124072 Fax: 066 7125172 Contact(s): Dan Brosnan: Managing Director; Michelle Brosnan: General Manager Catering System Specialist – providing complete food service solutions to the catering and supermarket industries.
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 49
COMPANY INDEX Dublin 11 Tel: 01 8081808 Email: richard.daly@diversey.com Website: www.diversey.com Contact(s): Richard Daly Cleaning and hygiene products, tools and equipment for the foodservice and hotel industry.
Email: Enquiries@EdwardDillonCo.ie Contact(s): John Pearson: Managing Director; Andy O’Hara: Commercial Director; Liam Murray: Finance Director; John Fitzgerald: Operations Director Wine & spirit importer/distributor.
CRUMLIN COLLEGE OF FURTHER EDUCATION
Crumlin Road Dublin 12 Tel: 01 4540662 Fax: 01 4538855 Email: enrol@ccfe.cdvec.ie Website: www.crumlincollege.ie Contact(s): Mark Leonard, Margaret Buckley Education provider for the hospitality and tourism industry.
DAIRYLAND CUISINE
Unit 15 Blanchardstown Corporate Park Blanchardstown Dublin 15 Tel: 01 8829650 Fax: 01 8829649 Email: sales@dairylandcuisine.com Website: www.dairylandcuisine.com Contact(s): Martin Kiernan: Managing Director Sales and distribution of all dairy and ambient products.
DIAGEO IRELAND
St James’s Gate Dublin 8 Tel: 01 4536700 Fax: 01 4084810 Website: www.diageo.com Contact(s): John Kennedy: Managing Director Beer and spirits; main product groups: stout, ale, lager, cider, spirits
EXCELLENCE LTD
EARTH 2 EARTH/THORN ENVIRONMENTAL LTD
104 Patrick Street Dun Laoghaire Co. Dublin Tel: 01 2808612 Fax: 01 2804830 Email: info@earth2earth.com Website: www.earth2earth.com Contact(s): Adam Thorn Environmentally friendly waste packaging solutions – compostable, biodegradable, recycled bags, bins.
FINDLATER WINE & SPIRIT GROUP
ECOLAB
La Valee House Upper Dargle Road Bray Co. Wicklow Tel: 01 2763500 Fax: 01 2869298 Email: infoireland@ecolab.com Website: www.ecolab.com Ecolabs unparalleled service provides 360° protection for our customers with a clean, safer and efficient operation that delivers guest satisfaction, guest and employee safety and operational efficiency.
Jamestown Road Finglas
79 Broomhill Road Tallaght Dublin 24 Tel: 01 4047300 Fax: 01 4047311 Email: info@findlaterws.ie Website: www.findlaterws.ie Contact(s): Martin McDonald: Sales Director; Philip Robinson: Marketing Director Wine & spirits distributor.
E. FLAHAVAN AND SONS LTD
EDWARD DILLON & CO. LTD
DIVERSEY
43 Baldoyle Industrial Estate Dublin 13 Tel: 01 8323300 Fax: 01 8323584 Email: pivory@excellence.ie; ncurley@ excellence.ie Website: www.excellence.ie Contact(s): Paul Ivory, Neil Curley, Ed O’Doherty Dedicated ambient foodservice and retail supplier sourcing speciality food products from around the world.
Estuary House Block P7 Eastpoint Business Park Fairview Dublin 3 Tel: 01 8193300 Fax: 01 8193390
50 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
Kilnagrange Mills Kilmacthomas Co. Waterford Tel: 00 353 (0) 51 294107 Fax: 00 353 (0) 51 294308 Email: oatmail@flahavans.com Website: www.flahavans.com Contact(s): John Flahavan: Managing Director: John Noonan: Sales & Marketing Director: Margie Walsh: National Account Manager; Dolores
COMPANY INDEX Whelan: Brand Manager E. Flahavan & Sons Ltd is Ireland’s leading producer of top quality oat-based products for the retail, wholesale and export sectors.
Gilbeys
FLAMINGO DISPLAY
Unit 21 Fashion City Ballymount Road Upper Dublin 24 Tel: 01 4295070 Fax: 01 4925055 Email: info@flamingodisplay.com Website: www.flamingodisplay.com Contact(s): Lauren Bradish, Simone Kenny
Nangor House Nangor Road Dublin 12 Tel: 01 4292200 Fax: 01 4292230 Freephone: 1890 200 001 E-mail: gilbeyscst@diageo.com Contact(s): Terry Pennington: Commercial Director Ireland’s leading premium wine supplier & wholesaler of packaged beer, cider.
Wimborne Dorset BH21 7PT England Tel: 0044 1202 863040 Fax: 0044 1202 891367 Email: info@gourmetclassic.com Website: www.gourmetclassic.com Contact(s): Angus l’Anson Pioneers of the cooking wine category in foodservice. Since 1998 we have grown year on year and are now firmly established as the category brand leaders with a 90% market share. Active in research and development of new products, created by chefs for chefs. Extending the category, adding value for both distributors and chefs.
HEINEKEN IRELAND
FLOGAS
Flogas Ireland Ltd Dublin Road Drogheda Co. Louth Tel: 041 9831041 Fax: 041 9834652 Email: info@flogas.ie Website: www.flogas.ie Contact(s): Gerard Lynch: Customer Services Manager Flogas supplies LP Gas & Natural Gas to the catering industry; one of the cleanest & most economical forms of energy; gas is instantly controllable and visible – both of which are of vital importance to the Chef.
FOOD SAFETY PROFESSIONALS ASSOCIATION
Mary Daly, PRO Food Safety Professionals Association Annmount Glounthaune Co. Cork Tel: 021 4355917 Email: mary@marydaly.ie Website: www.fspa.ie Contact(s): Mary Daly Licensed food safety trainers & HACCP professionals. Qualified hygiene auditors, experts in food business & advisors to start up businesses.
GLEESON GROUP
Unit 16 Cherry Orchard Industrial Estate Ballyfermot Dublin 10 Tel: 01 6269787 Fax: 01 6260652 Email: info@gleesongroup.ie Website: www.gleesongroup.ie Contact(s): Patrick Cooney: Managing Director; Stephen Meleady: National Sales Manager; Keith O’Haire: Marketing Manager; Sally-Anne Cooney: Wine Division General Manager Gleeson is a fully-independent, Irish-owned producer & wholesaler of alcoholic & nonalcoholic beverages. Gleeson is Ireland’s largest packaged lager wholesaler, supplying all areas of the market, in every geographical part of the country. Gleeson also produces some of Ireland’s best known and best selling brands, including Tipperary Water, Finches Soft Drinks, Crystal Springs Water, Adams Premium Irish Cider etc. Gleeson – Ireland’s leading drinks supplier.
GOURMET CLASSIC LTD
Murphys Brewery Leitrim Street Cork Tel: 021 4503371; Customer Care (On Trade): 1850 514455; Tel: Customer Care (Off Trade): 1850 514600 Fax: 021 4503011 Email: info@heineken.ie Website: www.heinekenireland.ie Contact(s): David Forde: Managing Director; Patrick Conway: Commercial Director; Walter Drenth: Marketing Director; Luc Van Haastracht: Finance Director; Declan Farmer: Corporate Affairs Manager; Conor Dillon: National Sales Manager (On Trade); Sean McNaughten: National Sales Manager (Off Trade); Lyndon O’Hea: National Wholesale Manager; Declan Keegan: Purchasing Officer; Donal Manning: IT Manager Heineken Ireland is a wholly owned subsidiary of Heineken N.V. the most international brewer in the world. Based in Cork since 1856, the brewery combines a long and proud brewing tradition with the most up to date technology and innovative marketing. Following the acquisition of Beamish & Crawford by Heineken NV in late 2008, the enlarged Heineken Ireland is now Ireland’s leading lager company and employs 430 people with a pre-acquisition turnover for 2008 of €346m. The brewery’s portfolio now includes Ireland’s No 1 lager – Heineken, Coors Light, Amstel, Fosters, Carling, Beamish Stout & Murphy’s Stout, and a full range of speciality beers which includes Paulaner, Sol, Moretti and Zwyiec. Heineken Ireland is also a member of MEAS which promotes responsible drinking.
Peartree Business Centre Cobham Road Ferndown Industrial Estate
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COMPANY INDEX
HJ HEINZ COMPANY (IRELAND) LTD
Stradbrook House Stradbrook Road Blackrock Co. Dublin Tel: +353 1 2805757 Fax: +353 1 2801957 Website: www.hjheinz.ie Contact(s): Luigi Rea: Sales Director; Maresa Cagney: Marketing Manager Sales, marketing and distribution of the HJ Heinz brand portfolio.
HOTELKEYCARDS LIMITED & GUM AND SMOKES
Unit 9 Ridgeview Commercial Centre Monavalley Tralee Co. Kerry Tel: +353 66 7123842 Fax: +353 66 7123853 Mobile: 00353 87 02302334 Email: info@hotelkeycards.net Website: www.hotelkeycards.net; www.gumandsmokes.net Contact(s): Glyn Wells, Marie Coleman Keycards/Wallets & personal litter pouches. Both personalised and generic to Ireland & UK.
IRISH MUSIC RIGHTS ORGANISATION (IMRO)
Copyright House Pembroke Row Dublin 2 Tel: 01 6614844 Fax: 01 6763125 Email: info@imro.ie Website: www.imro.ie Contact(s): Brendan Griffin: Director of Licensing Performing Rights Organisation – Music Licensing for Public Performances of Copyright Music.
INVEST NORTHERN IRELAND
Drumalane Mill The Quays Newry County Down BT34 8QF Mobile: +44 (0) 7817 173516 Email: shane.mcardle@investni.com Website: www.investni.com; www.buynifood.com Contact(s): Shane McArdle: Food Market Advisor, Republic of Ireland Need assistance identifying food & drink manufacturers in Northern Ireland? With just a single call to our specialist food team we can offer you personal guidance on thousands of products from over 350 suppliers in Northern Ireland and can assist with introductions, factory visits, sampling requests, menu development and much more. Invest Northern Ireland is the economic development agency for Northern Ireland and has a team dedicated to promoting ‘Northern Ireland Naturally’ food and drink in the rest of the Island of Ireland, with a successful record of helping Irish buyers source a unique range of products.
IRELAND.COM
DigitalworX Ltd (The Irish Times Group) Prospect House 2-3 Prospect Road Glasnevin Dublin 9 Tel: 01 8279472 Fax: 01 8279444 Email: advertise@digitalworx.ie Website: www.ireland.com Contact(s): Keith Mahon: General Manager; Peter Kennedy: Sales Director Ireland.com is the definitive guide for what to do in Ireland, with over 450,000 domestic and international visitors a month looking for places to eat, things to do, places to stay and more.
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Irish Distillers, Pernod Ricard
Simmonscourt House, Simmonscourt Road, Ballsbridge, Dublin 4 Tel: 01 – 212 9000 Fax: 01 – 212 9001 Email: info@idl.ie Customer Care:1850 774 748 Websites: www.jamesonwhiskey.com www.pernod-ricard.com Contact(s): Dennis O’Flynn: Commercial Director – Ireland; Michael Maguire: Business Unit Director – On Trade; Patrick Magee: Business Unit Director – Retail; Linda Williams: Head of Customer Marketing; Emma Donnellan: Brands Director - Ireland Irish Distillers, a subsidiary of Pernod Ricard, is a leading Irish company whose principal business is the production, distribution and marketing of Irish whiskey and other distilled spirits and the importation and marketing of wine and premium spirits. The company’s flagship brand is Jameson Whiskey – the world’s leading Irish Whiskey and the fastest growing international brand of whiskey. Other whiskeys within its portfolio include Powers Gold Label and Paddy. White spirit brands include Cork Dry Gin and Huzzar Vodka. In addition to its domestically produced brands, Irish Distillers imports and distributes leading Pernod Ricard spirit and wine brands including Pernod, Havana Club Rum, Martell, Malibu, Chivas Regal, ABSOLUT, Wodka Wyborowa, Jacobs Creek wine (Australia) Long Mountain wine (South Africa) and Montana wine (New Zealand) and Perrier-Jouet and Mumm Champagnes. Irish Distillers operates a distillery complex in Midleton County Cork and a bottling plant in Dublin.
COMPANY INDEX
JACOB FRUITFIELD FOOD GROUP Belgard Road Tallaght Dublin 24 Tel: 01 4141111 Fax: 01 4511898 Email: foodservice@jacobfruitfield.com Website: www.jacobfruitfield.com Contact(s): Richard Boland The Jacob Fruitfield food group is responsible for some of Ireland’s most loved and cherished food brands.
KATERBAY LTD
Station Road Kiltimagh Co. Mayo Tel: 094 937 4500 Fax: 094 937 4231 Email: info@katerbay.com Website: www.katerbay.com Contact(s): Pat Naughton Professional Kitchen, Bar and Deli equipment.
KEELINGS CATERING
Roslin St Margarets Co. Dublin Tel: 01 8955304 Fax: 01 8955306 Email: catering@keelings.com Website: www.keelings.com Contact(s): Colm Bury Fresh and prepared fruit and vegetable specialists.
Dublin 24 Tel: 01 4046964; Lo Call: 1890 560 960 Fax: 01 4046965 Email: kerryfresh@kerry.ie Website: www.kerryfresh.ie Kerryfresh is one of Ireland’s leading suppliers of quality foodservice ingredients and food-to-go concepts for delicatessens, sandwich bars, coffee shops, pubs, restaurants and workplace caterers.
THE KENCO COFFEE COMPANY (KRAFT FOODS IRE. LTD)
47 Pembroke Road Ballsbridge Dublin 4 Tel: 01 6052600 Fax; 01 6052626 Email: info@kencocoffeeco.ie Website: www.kencocoffeecompany.co.uk Contact(s): Declan Quinn: AFH Manager; Ciaran Geoghegan: Sales Manager Direct A full service hot drinks supplier specialising in beans, filter, on-demand systems, equipment and training.
LAVAZZA COFFEE (UK) LTD
2nd Floor 36 Windsor Street Uxbridge UB8 1AB Tel: 0044 1895 209750 Fax: 0044 1895 254778 Email: b.kither@lavazza-coffee.co.uk Website: www.lavazza.com Contact(s): Barry Kither: Sales & Marketing Director FS/AFA Coffee Roaster
KERRYFRESH Kerry Foods Belgard Square Belgard Road Tallaght
Dublin 11 Tel: 01 8646412 Fax: 01 8110719 Email: info@linendirect.ie Website: www.linendirect.ie Contact(s): Garry MacMahon, Michael Richardson, John McIver Sells linen, towels, table linen, bed linen, mattress protectors, shower curtains, pillows, quilts, blankets and all other linen requirements.
LINEN DIRECT
Unit 6 Finglas Business Centre Jamestown Road
LITTLE ITALY LTD
139-140 North King Street Dublin 7 Tel: 01 8725208/8733935 Fax: 01 8733299 Email: info@littleitalyltd.com Website: www.littleitalyltd.com Contact(s): Bettina Rabbitte Wholesale and retail importers and distributors of fine Italian food and wine.
LYNAS FOODSERVICE LTD
Loughanhill Industrial Estate Gateside Road Coleraine Co. Derry BT52 2NR Tel: 048 7035 0600/Freephone: 1 800 936086 Fax: 048 7035 7340 Email: admin@lynasfoodservice.co.uk Website: www.lynasfoodservice.com Serving the caterer with frozen, chilled and ambient food requirements.
MACDONALD FINANCIAL CONSULTANTS LTD
Block 10-3 Blanchardstown Corporate Park Dublin 15
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COMPANY INDEX Tel: 01 448 1485 Fax: 01 8202404 Email: info@macdonaldfc.ie Website: www.macdonaldfc.ie Contact(s): Barry MacDonald Pensioner trustees, fee-based financial planners & investment consultants.
Fax: 01 2302305 Email: glasthule@mitchellandson.com Website: www.mitchellandson.com Contact(s): RJ Mitchell: Managing Director; PB Dunne: Director; Matt Long: Wholesale Manager; Robert Mitchell: Retail Manager (Glasthule) Wholesale & agency business dealing with the hotel, restaurant & off trade. Owners of two retail outlets as listed.
Foodservice Wholesale distributor of ambient, chilled and frozen products.
NILFISK
Nationwide Tel: 01 2943838/086 8318203 Email: info@nilfisk.ie Website: www.nilfisk.ie Contact(s): David Jordan Suppliers of cleaning equipment including Vacuums, polishers and Carpet cleaning equipment.
MARCO BEVERAGE SYSTEMS LTD
Unit 24 Heather Road Sandyford Industrial Estate Dublin 18 Tel: 01 2952674 Fax: 01 2958715 Email: sales @marco.ie Website: www.marco.ie Manufacturer, supplier and service provider for water boilers and coffee equipment.
MARS IRELAND FOODSERVICE Burton Hall Court Burton Hall Drive Sandyford Industrial Estate Dublin 18 Tel: 01 4353200 Fax: 01 4353290 Website: mars-foodservice.com Contact(s): Vincent Ryan – 086 8220628 Mars Foodservice offers a range of unsurpassed products that provide great tasting, nutritious and practical meal solutions for busy professional kitchens.
MITCHELL & SON WINE MERCHANTS LTD
Wholesale Office & Retail Shop: 54 Glasthule Road Sandycove Co Dublin Also Retail Shops: Grange Road Rathfarnham, CHQ Building IFSC, Dublin 1 Tel: 01 2302301
MOLSON COORS IRELAND
Unit 6, Block H Maynooth Business Campus Maynooth Co. Kildare Tel: 01 6294101 Fax: 01 6294108 Email: collette.murphy@molsoncoors.com Website: www.molsoncoors.com Contact(s): Niall Phelan: Country Manager; Keith Fagan: Head of Sales, ROI; Seamus Daly: Marketing Manager; Ger Corkery: Sales Manager; Collette Murphy: Office Manager Molson Coors Ireland distributes Carling, Grolsch, Cobra as well as a growing portfolio of World beer brands in Ireland.
NISBETS
Unit 1-3 North Link Business Park Old Mallow Road Cork Tel: 021 4946777 Fax: 021 4946789 Email: sales@nisbets.ie Website: www.nisbets.ie Contact(s): Brenda O’Callaghan: General Manager; Mark Millard: Call Centre Sales Manager; Joan O’Sullivan: Wholesale Manager; Jason Horan: Corporate Manager Next Day Catering equipment supplier of over 8,000 products competitively priced with a price match promise.
MULCAHY TECHNICAL SERVICES Unit 8A Mulcahy Keane Estate Greenhills Road Dublin 12 Tel: 01 4504755 Fax: 01 4508371 Email: admin@mulcahytechnical.ie
MUSGRAVE FOODSERVICES
Distribution Centre St. Margaret’s Road Ballymun Dublin 11 Tel: 01 8835333 Fax: 01 8835306 Email: foodservices@musgrave.ie Website: www.musgravefoodservices.com Contact(s): John Kelly – Head of Sales
54 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
ODAIOS FOODS
11 Magna Drive Magna Business Park Citywest Dublin 24 Tel: 01 4691455 Fax: 01 4691499 Email: info@odaios-foods.com Website: www.odaios.com Contact(s): Freda Wolfe Supplier of ambient, chilled and frozen foods to hotels, restaurants, caterers, cafés and gourmet retailers.
COMPANY INDEX
PAIN DELICE LTD
2 Oikoseen House Castleredmond Midleton Co. Cork Tel: + 353 21 463 5222 Fax: + 353 21 463-5225 Email: info@pain-delice.ie Website: www.pain-delice.ie Contact(s): David Buckley & Tracy Scully We are leaders in the field of quality frozen bread and food distribution.
PALLAS FOODS
Ardagh Road Newcastlewest Co. Limerick Tel: 069 20200 Fax: 069 20400 Email: info@pallasfoods.eu Website: www.pallasfoods.eu
PREMIER FOODS IRELAND
2nd Floor West End Office Park Blanchardstown Dublin 15 Tel: 01 6407000 Fax: 01 6407082 Email: marketing@premierfoods.ie Website: www.premierfoods.ie Contact(s): Brian Keogh Manufacturer of iconic ambient food brands including McDonnell’s, Hartley’s and Chivers.
PAN EURO FOODS
Unit 12 Blanchardstown Corporate Park Dublin 15 Tel: 01 8030360 Fax: 01 8111236 Email: office @paneurofoods.ie Website: www.paneurofoods.ie Contact(s): Seamus Duignan: Managing Director; Conor Ryan: Commercial Director; Michael Burke: National Key Accounts Manager Importer and Distributor of ambient, chilled and frozen foods.
PAUL BOKSBERGER ADVISORY SERVICES
22 Coolamber Court Knocklyon Dublin 16 Tel: 087 2548544 Fax: 01 4945239 Email: pbas@eircom.net Contact(s): Paul Boksberger, Simon Gillott Training, operational review, HACCP and operational safety, auditing, design, procurement, contract review, legal witness service.
SAFEFOOD
7 Eat Gate Avenue Eat Gate Business Park Little Island Co. Cork Helpline ROI: 1850 40 4567 Helpline NI: 0800 085 01682 Tel: 00353 21 2304100 Fax: 00353 21 2304111 Email: info@safefood.eu Website: www.safefood.eu safefood is the North-South body responsible for promoting food safety and healthy eating on the island of Ireland.
SHAMROCK FOODS
Merrywell Industrial Estate Ballymount Dublin 12 Tel: +353 1 4051500 Fax: +353 1 4601336 Email: info@shamrockfoods.ie Website: www.shamrockfoods.ie Shamrock Foods is one of Ireland’s leading sales, marketing and distribution companies.
SODEXO IRELAND
ROBERT ROBERTS LTD
79 Broomhill Road Tallaght Dublin 24 Tel: 01 4047300 Fax: 01 4047311 Email: info@robert-roberts.ie Website: www.robert-roberts.ie Hot beverage solution providers.
23 Rock Hill Main Street Blackrock Co. Dublin Tel: Dublin: 01 2833654; Cork: 021 4327210; Belfast: 028 90 49100 Fax: 01 2833991 Email: margaret.clapham@sodexo.com Website: www.sodexo.com Contact(s): Jeremy Dicks: Managing Director; Margaret Clapham: Business Development Director Sodexo is one of Ireland’s leading food and facilities management service providers.
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COMPANY INDEX
SPRING GROVE SERVICES LTD
Pottery Road Dun Laoghaire Co. Dublin Tel: 01 6362950 Fax: 01 6362999 Email: sales@springrove.ie Website: www.springrove.ie Contact(s): Shane Stack Hospitality linen hire service, uniform and workwear rental, plain and logo mat service, washroom service.
Unilever Foodsolutions Ireland
20 Riverwalk National Digital Park Citywest Dublin 24 Tel: 01 2914000 Fax: 01 2914396 E-mail: margaret.mckenna@unilever. com Website: www.unileverfoodsolutions.ie Contact(s): Margaret McKenna Unilever Foodsolutions is a company dedicated to building partnerships with our customers in the catering industry.
UNITED COFFEE IRELAND
Unit 299 Blanchardstown Corporate Park Dublin 15 Tel: 1800 946974 Email: sean@unitedcoffee.ie Website: www.unitedcoffee.ie Contact(s): Sean Francis: Business Development Manager Market leader in total coffee solutions and suppliers of the world’s finest beans and machines.
STEPHENS CATERING EQUIPMENT
Unit 9F Maynooth Business Campus Maynooth Co. Kildare Tel: 01 5053505 Fax: 5052506 Email: info@stephenscatering.ie Website: www.stephenscatering.com Contact(s): Julie Morrissey: Managing Director Ireland’s largest and longest established catering and food service equipment companies.
WHITKIL LTD
Unit 27 Finglas Business Centre Jamestown Road Finglas Dublin 11 Tel: 01 8068082/8068083 Fax: 01 8068084 Email: whitkilltd@eircom.net Website: www.whitkil.ie Contact(s): Dave Killeen; Ruth Deane Importers and distributors of catering equipment.
NOTES
STAFFORD LYNCH LTD
101 Northwest Business Park Ballycoolin Blanchardstown Dublin 15 Tel: 01 8023100 Fax: 01 6335366 Email: info@staffordlynch.ie Website: www.staffordlynch.ie Stafford Lynch Foodservice with distribution across the island of Ireland provides the very best solutions to the Foodservice Industry, through strong brands and specialist knowledge.
spirits and minerals to the on-trade and off-trade, our extensive product portfolio allows us to operate within all distribution channels. Although part of a multinational company, United Wine Merchants retains its operational independence, allowing local management to make the best decisions in the local market. As a company we strive to provide the highest standard of customer service, delivery and range of quality products to the licensed trade in Ireland.
UNITED WINE MERCHANTS LTD Unit 5 Silverwood Business Park 70 Silverwood Road Craigavon Co. Armagh BT66 6LN Tel: 048 3831 6555 Fax: 048 3831 6444 E-Mail: sales@unitedwines.co.uk Website: www.unitedwines.co.uk United Wine Merchants is a dynamic drinks company, providing a total solution to customers throughout Ireland. Supplying a wide range of beers, wines,
56 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
Know the Law
A legal guide for hospitality operators 58 64 71 72 74 78
Food Liquor Licensing Equal Status Health & Safety Employment Environmental
Copies of the various Acts can be purchased from the Government Publications Sales Office, Sun Alliance House, Molesworth Street, Dublin 2 or through booksellers.
HOTEL & CATERING REVIEW â?&#x2013; Directory & Buyers guiDE 2010-2011 57
LAW
Food Law General Principles of Food Law Regulation (EC) 178/2002 establishes the common basis for food law in Member States and includes common definitions, general provisions and specific requirements. This Regulation also established the European Food Safety Authority (EFSA) and laid down the procedures in matters of food safety. The objective of the Regulation is to ensure a high level of protection for consumers whilst also taking into account the protection of animal health and welfare, plant health and the environment. Regulation (EC) 178/2002 is tranposed into Irish legislation by: • S.I. No. 387 of 2006 which amends European Communities (Food and Feed Hygiene) Regulations 2005 (S.I. No. 910 of 2005) in so far as it relates to the work of the Department of Agriculture, Fisheries and Food, • S.I. No. 335 of 2006 in so far as it relates to fishery products and • S.I. No. 747 of 2007 in so far as it relates to food. The Regulation sets out the general requirements of food law which include food safety requirements, responsibilities of both food and feed business operators and Member States. The Regulation establishes the principle that the primary responsibility for ensuring compliance with food law rests with the food business operator. ‘Food business’ is defined in the Regulation as meaning any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food. ‘Food business operator’ means the natural or legal persons responsible for ensuring that the requirements of food law are met within the food business under their control. The European Commission has published a poster on the Key Obligations of a Food Business Operator. Regulation (EC) No 178/2002 defines food as any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans. ‘Food’ includes drink, chewing
gum and any substance, including water, intentionally incorporated into the food during its manufacture, preparation or treatment. It includes water after the point of compliance as defined in Article 6 of Directive 98/83/EC and without prejudice to the requirements of Directives 80/778/EEC and 98/83/EC. ‘Food’ shall not include: • feed; • live animals unless they are prepared for placing on the market for human consumption; • plants prior to harvesting; • medicinal products within the meaning of Council Directives 65/65/EEC1 and 92/73/EEC2; • cosmetics within the meaning of Council Directive 76/ 768/EEC3; • tobacco and tobacco products within the meaning of Council Directive 89/622/EEC4; • narcotic or psychotropic substances within the meaning of the United Nations Single Convention on Narcotic Drugs, 1961, and the United Nations Convention on Psychotropic Substances, 1971; • residues and contaminants. Unsafe food Article 14 of Regulation (EC) No 178/2002 sets out food safety requirements. It requires that food must not be placed on the market if it is unsafe. Food shall be deemed to be unsafe if it is considered to be: • injurious to health; • unfit for human consumption. In determining whether any food is unsafe, regard shall be had: • to the normal conditions of use of the food by the consumer and at each stage of production, processing and distribution, and • to the information provided to the consumer, including information on the label, or other information generally available to the consumer concerning the avoidance of specific adverse health effects from a particular food or category of foods. In determining whether any food is injurious to health, regard shall be had: • not only to the probable immediate and/or short-term and/or long-term
58 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
effects of that food on the health of a person consuming it, but also on subsequent generations; • to the probable cumulative toxic effects; • to the particular health sensitivities of a specific category of consumers where the food is intended for that category of consumers. In determining whether any food is unfit for human consumption, regard shall be had to whether the food is unacceptable for human consumption according to its intended use, for reasons of contamination, whether by extraneous matter or otherwise, or through putrefaction, deterioration or decay. Where any food which is unsafe is part of a batch, lot or consignment of food of the same class or description, it shall be presumed that all the food in that batch, lot or consignment is also unsafe, unless following a detailed assessment there is no evidence that the rest of the batch, lot or consignment is unsafe. Traceability Regulation (EC) No 178/2002 contains general provisions for traceability (Article 18) which require that the traceability of food, feed, food-producing animals and any other substance intended to be, or expected to be, incorporated into a food or feed must be established at all stages of production, processing and distribution. This Article has been applicable since 1st January 2005. Food business operators must be able to identify any person from whom they have been supplied with a food, a food-producing animal, or any substance intended to be, or expected to be, incorporated into a food. To this end, such operators shall have in place systems and procedures which allow for this information to be made available to the competent authorities on demand. Food business operators must have in place systems and procedures to identify the other businesses to which their products have been supplied. This information must be made available to the competent authorities on demand. Food which is placed on the market or is likely to be placed on the market in the European Community must be adequately labelled or identified
LAW to facilitate its traceability, through relevant documentation or information in accordance with the relevant requirements of more specific provisions. The European Commission has published a Factsheet on Traceability. Other principles established by the Regulation include: Risk Analysis The Regulation establishes the principle of risk analysis and its three inter-related components i.e. risk assessment, risk management and risk communication in relation to food safety. Risk assessment shall be based on the available scientific evidence and undertaken in an independent, objective and transparent manner. Risk management shall take into account the results of risk assessment, and the opinions of EFSA as well other factors which may be legitimate to the matter under consideration. Precautionary Principle Regulation (EC) No 178/2002 formally establishes the Precautionary Principle as an option where, following an assessment of available information, the possibility of harmful effects on health is identified but scientific uncertainty persists, provisional risk management measures based on the precautionary principle may be made. In 2000, the European Commission issued a Communication on the Precautionary Principle. The objective of the Communication is to outline the Commission’s approach to using the precautionary principle and to establish Commission guidelines for applying it. The Regulation establishes a framework for the greater involvement of stakeholders in the development of food law and establishes that there should be open and transparent public consultation, directly or through representative bodies, during the preparation, evaluation and revision of food law (except where the urgency of the matter does not allow it). Regulation (EC) No 178/2002 provides for different procedures in matters of food safety: • the Rapid Alert System for Food and Feed (RASFF) • the adoption of emergency measures • crisis management. Rapid Alert System for Food and Feed (RASFF) The Regulation gives legal effect to RASFF. The system deals with the obligatory notification of any direct or indirect risk to human health, animal health or the environment within a network consisting of national
competent authorities, EFSA and the European Commission. The Regulation also confers special powers on the European Commission for taking emergency measures. Such measures can be taken where it is evident that feed or food originating in the EU, or imported from a third country, is likely to constitute a serious risk to human health, animal health or the environment, and that such a risk cannot be contained satisfactorily by means of measures taken by the Member States. Emergency Measures Where it is evident that food or feed originating in the Community or imported from a third country is likely to constitute a serious risk to human health, animal health or the environment, and when such a risk cannot be contained satisfactorily by means of measures taken by the Member States concerned, the Commission can on its own initiative or at the request of a Member State (and following the procedure set out in the Regulation), immediately adopt certain measures set out in the Regulation. Depending on the gravity of the situation, emergency measures can take the form of the suspension of the marketing or use of the feed or food in question to subjecting the use and marketing of the feed or food to special conditions. Crisis Management Regulation (EC) No 178/2002 provides for the drawing up of a general plan for crisis management in the field of food and feed safety. It also provides for the creation of a crisis unit. This crisis unit will be set up by the Commission and EFSA shall participate in the unit and provide scientific and technical assistance if necessary. Hygiene of Foodstuffs General Provisions Regulation (EC) No 852/2004 defines food hygiene as meaning ‘the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use’. Regulation (EC) No. 852/2004 does not apply to: • primary production for private domestic use; • the domestic preparation, handling or storage of food for private domestic consumption; • the direct supply, by the producer, of small quantities of primary products to the final consumer or to local retail establishments directly supplying the final consumer; • collection centres and tanneries
which fall within the definition of food business only because they handle raw material for the production of gelatine or collagen. General Obligations on Food Business Operators A general obligation is placed on food business operators to ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in Regulation (EC) No. 852/2004. Primary Production Food business operators carrying out primary production and those associated operations listed below must comply with the general hygiene provisions laid down in Part A of Annex I to Regulation (EC) No 852/2004 and any specific requirements provided for in Regulation (EC) No 853/2004 (for products of animal origin). Associated operations currently listed in Part A of Annex 1 of Regulation (EC) 852/2004 are as follows: (a) the transport, storage and handling of primary products at the place of production, provided that this does not substantially alter their nature; (b) the transport of live animals, where this is necessary to achieve the objectives of Regulation (EC) 852/2004; (c) in the case of products of plant origin, fishery products and wild game, transport operations to deliver primary products, the nature of which has not been substantially altered, from the place of production to an establishment. Production, Processing and Distribution of Food Food business operators carrying out any stage of production, processing and distribution of food after primary production and its associated operations must comply with the general hygiene requirements laid down in Annex II to Regulation (EC) No 852/2004 and any specific requirements provided for in Regulation (EC) No 853/2004 which lays down specific hygiene rules for food of animal origin. Annex II sets out the general hygiene requirements for all food business operators (other than those involved in primary production and associated operations). The following areas are covered: • Chapter I: General requirements for food premises • Chapter II: Specific requirements in rooms where foodstuffs are prepared, treated or processed 8
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LAW • Chapter III: Requirements for movable and/or temporary premises (such as marquees, market stalls, mobile sales vehicles), premises used primarily as a private dwelling-house but where foods are regularly prepared for placing on the market and vending machines • Chapter IV: Transport – Conveyances and/or containers used for transporting foodstuffs • Chapter V: Equipment with which food comes into contact • Chapter VI: Food waste • Chapter VII: Water supply • Chapter VIII: Personal Hygiene • Chapter IX: Provisions applicable to foodstuffs • Chapter X: Provisions applicable to the wrapping and packaging of foodstuffs • Chapter XI: Heat treatment • Chapter XII: Staff Training. Food business operators must, as appropriate, adopt the following specific hygiene measures: (a) compliance with microbiological criteria for foodstuffs; (b) implement procedures necessary to meet targets set to achieve the objectives of Regulation (EC) No 852/2004; (c) compliance with temperature control requirements for foodstuffs; (d) maintenance of the cold chain; (e) sampling and analysis of foodstuffs. When Regulation (EC) No 852/2004 or Regulation (EC) No 853/2004 and their implementing measures do not specify sampling or analysis methods, food business operators may use appropriate methods laid down in other European Community or national legislation or, in the absence of such methods, methods that offer equivalent results to those obtained using the reference method, if they are scientifically validated in accordance with internationally recognised rules or protocols. Food Business Registration and Approval Regulation (EC) No. 852/2004 requires that all food businesses must be registered with the supervising competent authority e.g. for those businesses supervised by the HSE (e.g. restaurants, caterers, supermarkets, wholesale operators) a food business operator is obliged to notify the HSE of each establishment under its control. Changes to a food business (e.g. change of proprietor, the type of food being handled, the amount of food being produced) must also be notified to the HSE. In addition to the registration required by Regulation (EC) No.
852/2004, if a food business makes or handles products of animal origin (meat, fish, live bivalve molluscs, milk and associated products) it must also comply with Regulation (EC) No. 853/2004 which sets out specific hygiene rules for foods of animal origin. Such premises are generally supervised by the Department of Agriculture, Fisheries and Food (DAFF), a local authority or the Sea-Fisheries Protection Authority (SFPA). S.I. 910 of 2005 sets out the requirements for the approval of a food business supervised by officials from DAFF or a local authority while S.I. No. 335 of 2006 sets out the process for food businesses supervised by the SFPA (i.e. food businesses involved in production, processing and distribution, exportation and importation of fishery products). Once a registering authority grants a food business approval, it will issue a ‘certificate of approval’ to the holder of the food business. This certificate of approval contains (a) the name of the holder of the food business approval, (b) the address of the premises to which the food business approval relates, (c) the nature of the activity to which the approval relates, (d) the conditions to which the approval is subject, (e) the period of validity (if any) of the approval, and (f ) a unique reference number that identifies the food business. The holder of a food business approval is obliged to display the certificate of approval prominently on the premises to which the approval relates during business hours. Hazard Analysis and Critical Control Point (HACCP) Food business operators carrying out any stage of production, processing and distribution of food after primary production and its associated operations must put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. The HACCP principles referred to above consist of the following: (a) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels; (b) identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels; (c) establishing critical limits at critical control points which separate acceptability from unacceptability for
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the prevention, elimination or reduction of identified hazards; (d) establishing and implementing effective monitoring procedures at critical control points; (e) establishing corrective actions when monitoring indicates that a critical control point is not under control; (f ) establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and (g) establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f ). When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it. Food business operators must: (a) provide the competent authority with evidence of their compliance with the requirement to have procedures based on the HACCP principles in the manner that the competent authority requires, taking account of the nature and size of the food business; (b) ensure that any documents describing the procedures developed in accordance with this are up-to-date at all times; (c) retain any other documents and records for an appropriate period (as detailed in the relevant S.I.). The Regulation however, recognises that in businesses undertaking low risk activities the prerequisite hygiene requirements (i.e. the general and specific hygiene requirements outlined in Article 4 and Annex II of Regulation (EC) No. 852/2004) are sufficient to control food safety without the need to develop a HACCP-based system. Additionally, it allows for businesses to follow guides to good practice where typical hazards and controls have been identified. The European Commission has published a Guidance Document on the implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses which forms the basis for FSAI Guidance Note No. 11 on Assessment of HACCP Compliance. The FSAI has also published leaflets explaining HACCP and a Safe Catering Pack to help caterers to implement HACCP in their business. Personal Hygiene Regulation (EC) No. 852/2004 requires that every person working in
LAW a food-handling area must maintain a high degree of personal cleanliness and is to wear suitable, clean and, where necessary, protective clothing. No person suffering from, or being a carrier of a disease likely to be transmitted through food or afflicted, for example, with infected wounds, skin infections, sores or diarrhoea is to be permitted to handle food or enter any food-handling area in any capacity if there is any likelihood of direct or indirect contamination. Any person so affected and employed in a food business and who is likely to come into contact with food is to report immediately the illness or symptoms, and, if possible, their causes, to the food business operator. Training Regulation (EC) No. 852/2004 requires that food business operators (FBOs) must ensure: • that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity; • that those responsible for the development and maintenance of the procedure referred to in Article 5(1) of Regulation (EC) No. 852/2004 (i.e. FBOs must put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles) or for the operation of relevant guides have received adequate training in the application of the HACCP principles; and • compliance with any requirements of national law concerning training programmes for persons working in certain food sectors. National Standards The National Standards Authority of Ireland’s primary role is the publication of national standards; the provision of a comprehensive product and management system certification service; and the establishment of confidence in trade measurements. The NSAI have published a series of standard catalogues that are a guide to good hygiene practices in the food catering, processing,
retailing and wholesaling industries. I.S. 340:2007 Hygiene in the Catering Sector Applies to all catering premises where food is prepared and served and includes restaurants, hotels, canteens and public houses. Its essential features include: • The requirements that must be met by caterers to ensure that the storage, preparation, handling and where applicable transportation and distribution of food is carried out in a hygienic way; • Reference to hygiene policy, food safety, traceability and recall, maintenance of the cold chain, personnel hygiene, cleaning, pest control, storage, distribution, zoning, services, premises, equipment, training and records. I.S. 341:2007 Hygiene in Food Retailing and Wholesaling Applies to food businesses that operate in the food retail sector and include independent and multiple retailers, service stations and other retailers of food to consumers. It also applies to food businesses whose activities include the wholesale and distribution of food products. It contains information on: • The safe processing of food, including meat, fish, dairy products; • General hygiene requirements such as personal hygiene, training, pest control, food storage and display areas; • Management of food safety with respect to potential hazards either through the application of the HACCP principles or by adopting a more flexible approach to the application of these principles, and record keeping. I.S. 342:1997 Guide to Good Hygiene Practice for the Food Processing Industry in accordance with the Council Directive 93/43/EEC on the Hygiene of Foodstuffs Applies to all food processing companies with the exception of the fish, dairy and meat sectors. Its essential features include:
• Principles of HACCP, along with recommended procedures in order to implement a HACCP plan in a food business; • General hygiene recommendations with reference to the layout and design of a food premises, personal hygiene, transport, equipment, waste, pest control, training and food storage on the premises. I.S. 344:2002 Hygiene for Domestic-Scale Production Applies to all caterers producing food, for sale or supply, who are working either in or from their home. ‘Domestic-scale’ means the quantity of food that can be produced safely in a domestic kitchen, using domestic-scale equipment and appliances. Such food producers would include people involved on a domestic scale, in the production of cooked or baked goods, preserves, salads, sandwiches and packaging of honey.
I.S. 22000:2005 Food Safety Management Systems – Requirements for any Organisation in the Food Chain Specifies requirements for a food safety management system that combines the following generally recognised key elements to ensure food safety along the food chain up to the point of final consumption: • Interactive communication • System management • Prerequisite programmes • HACCP principles. The Standard is applicable to all organisations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. I.S. 3219:1990 Code of Practice for Hygiene in the Food and Drink Manufacturing Industry This is a code of practice for hygiene in the food and drink manufacturing industry. It is 8
PAUL BOKSBERGER ADVISORY SERVICES Specialist in food safety management, HACCP Implementation, operational audits & reviews, food service design & contract review. Over 40 year’s senior management experience in the food service industry.
22 Coolamber Court, Knocklyon, Dublin 16 T/F: 00353 1-4945239 M: 00353 87-2548544 E: pbas@eircom.net or simon@intotodesign.com
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LAW currently being reviewed. However, a key aspect of these standards is that the proprietors’ compliance, while advisable, is noncompulsory. Enforcement The Food Safety Authority of Ireland Act, 1998 contains enforcement provisions which are in addition to the powers to prosecute and other provisions in other specific pieces of food legislation. The provisions in the Food Safety Authority of Ireland Act, 1998 are designed to provide an improved means of reacting to and dealing with situations posing a risk to public health. Enforcement is carried out by authorised officers appointed by the FSAI or its official agents under Section 49 of the Act. The powers granted to these officers are detailed in Sections 50 and 51 of the Act. The provisions in the Food Safety Authority of Ireland Act, 1998 are as follows: • Improvement Order – It is issued by the District Court if an Improvement Notice is not complied with. • An Improvement Notice is issued where in the opinion of the authorised officer: a) any activity involving the handling, preparation etc. of food, or b) the condition of a premises (or part thereof ) where this activity takes place is such that, if it persists, it will or is likely to pose a risk to public health. • Closure Order – is issued if in the opinion of an authorised officer, there is or there is likely to be a grave and immediate danger to public health at/or in the food premises. Closures Orders can refer to the immediate closure of all or part of the food premises, or all or some of its activities. The Orders may be lifted when the premises has improved to the satisfaction of an authorised officer. • Prohibition Order – It is issued if the activities (handling, processing, disposal, manufacturing, storage, distribution or selling food) involve or are likely to involve a serious risk to public health from a particular product, class, batch or item of food. The effect is to prohibit the sale of the product, either temporarily or permanently. Note: Orders may pertain to all or part of a food premises, the cessation of all or some of the activities thereat, or the withdrawal/detainment/destruction of described foodstuffs. Beef Labelling The Food Safety Authority of Ireland (FSAI) requires that all caterers provide
consumers with information on the country of origin of the beef being sold. Caterers must provide information on where the animal was born, reared and slaughtered in a clearly visible and legible manner. It can be displayed on menus, or on a sign in the premises or in the window of a food establishment. The information provided must include the country (or countries if there is more than one) in which the animal was born, reared (fattened) and slaughtered. For example: • If the beef is from animals born, reared and slaughtered in the same country, the name of the country is sufficient, e.g. ‘All steak in our restaurant is of Irish origin’. • If the beef is from animals where the country of birth, country of rearing or the country where slaughter took place is different, the information must specify the different countries involved, e.g. ‘The minced beef in this establishment is from animals born in France, reared in France and slaughtered in Ireland’. • Where beef from more than one source is supplied to the establishment, the origin information for all beef must be provided, e.g. if a caterer is supplied with beef from two countries (where it was born, reared and slaughtered in the same country) the information could be given as: ‘The origin of the beef steak, minced beef and beef in pies in this establishment is Ireland and France’. However, where the caterer is supplied with beef from more than one source and there are different countries of birth, rearing and slaughter, all the information for each must be provided. For instance – ‘Beef served in this establishment is from two sources. Country of origin of roast beef: Ireland and origin of steak: born in Belgium, raised in France, slaughtered in France.’ Where the beef is from more than one source, the Regulations do not stipulate that the origin information must be specific to each item on the menu, but it is recommended good practice that, where the information is specified on the menu, that it be provided beside each dish. How should this information be presented by the caterer? The caterer must provide the country/ countries of origin information to the customer in at least one of the following ways: • On the menu presented to the customer • As a clearly visible sign/board in the
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window/door/outside of the premises • As a clearly visible sign/board inside the establishment. Regardless of the manner the establishment chooses to display the country of origin information, the information must be clearly visible and legible to the consumer. Clear & Legible The Regulations require that the information is in ‘clear legible type’. This means that, in all cases, the information concerned is clearly legible and, in the case of print, the size of the lettering used must be at least font size 12 point. Any advertisement referring to beef sold in the establishment must also provide information on the country of origin. Document Retention The Regulations require that traceability information validating the country of origin information must be retained for at least two years. This information must be available to environmental health officers (EHOs) on request. Enforcement Enforcement of the Regulations is carried out by EHOs of the Health Service Executive (HSE) operating on behalf of the Food Safety Authority of Ireland (FSAI). Any enquiries concerning compliance with the Regulations can be made to the HSE or the FSAI. Price Display In Ireland, while there are no controls on prices, there is legislation which dictates the way prices of products and services are displayed to consumers. These laws consist of the EC (Requirements to Indicate Product Prices) Regulations 2002 and Orders made under the Prices Act 1958 to 1972 and the Consumer Information Act 1978. The legislation ensures that consumers have enough information to make price comparisons between different products and services.
HACCP Guide
A simple guide to implementing HACCP was published in the May 2010 issue of Hotel & Catering Review. Missed it? To order a copy of the issue email j.keane@jemma.ie or tel: 01 764 2700.
LAW Price Display For Food If you visit a premises which serves food you can reasonably expect to be informed about their prices for food. The Retail Prices (Food in Catering Establishments) Display Order, 1984 requires caterers to display a comprehensive price list of food items. This law applies to all hotels, pubs, restaurants, cafés that offer food for sale and consumption on the premises. This notice should be visible immediately outside or inside where the food is being served. In the case of a hotel or a licensed premises where food is served in some areas, the notice can be displayed either at the entrance to the premises or at the entrance to the catering area. Latest legislation also states that caterers must provide consumers with information on the country of origin of the beef being served in their premises. Consumers must be provided with easy access to information on where the animal was born, reared and slaughtered in a clear and legible manner. Any extra charges that apply (such as service charges, cover charges, entertainment charges etc.) must be stated clearly on your display notice. The amount of the charge must be specified plus what the charge relates to must also be indicated. If the service charge is included in the price of the food being sold that fact must also be highlighted. Price Display in Licensed Premises The Retail Price (Beverages in Licensed Premises) Display Order, 1999 is designed to inform customers about the prices charged in licensed premises. Licensed premises in Ireland include bars, nightclubs and any other venues that require a vintner’s licence to operate.
The Order states that licensed premises display two lists of drinks prices: a comprehensive list of all items sold and a summary (i.e. abbreviated) list of the 16 most popular drinks for sale. If there are different prices in different areas of the licensed premises (for example prices for drinks are different in the lounge and in the bar) these notices need to be displayed prominently in all areas where the products are sold. If the prices change after a certain time (for example after 11pm) this also needs to be displayed on the notice. Price lists should cover drinks sold for consumption on the premises. Off-licences are not covered by this Order but they are covered by the Requirements to Indicate Product Prices Regulations 2002. A 16 item list of prices needs to be displayed prominently either inside or directly outside the entrance of the premises. The following is a list of 16 items that must be displayed by licensees to comply with the Order: * Pint (568 ml) of draught stout * Pint (568ml) of draught ale * Pint (568 ml) of draught lager * Pint (568ml) of draught cider * Bottle (330ml) of stout * Bottle (330ml) of ale * Bottle (330ml) of lager * Bottle (330ml) of cider * Measure (35.5ml) of whiskey * Measure (35.5ml) of gin * Measure (35.5ml) of vodka * Bottle (200ml) of carbonated drink * Bottle (200ml) of carbonated cola drink * Bottle (113ml) of a mixer * Bottle (250ml) of water * A bottle (187ml) of wine
Both the 16 items and the comprehensive list need to be ‘clear and visible to customers’. That means the price lists must be displayed in a prominent position where anyone could reasonably see them. The Office of the Director of Consumer Affairs surveys licensed premises to ensure their compliance with the law. The Director of Consumer Affairs can prosecute caterers and licensees who are found to be in breach of the Order. u
More Info Useful Links: More information regarding food safety and HACCP can be found at www.nsai.ie – National Standards Authority of Ireland Providers of national standards (including the IS340/IS341 in food hygiene) www.ehoa.ie – Environmental Health Officers Association For information about registering your food business www.fsai.ie – Food Safety Authority of Ireland Food safety legislation, guidelines and alerts www.nhp.ie – National Hygiene Partnership The national agency engaged in development, promotion and coordination of food safety training www.fspa.ie – Food Safety Professionals Association For contact details of accredited food safety trainers and consultants
Your Fresh Fruit and Vegetable Specialists Keelings Catering Supply Partners are based in: Dublin, Wexford, Cork and Belfast
Call us now on 00353 1 813 5600 www.keelings.com
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LAW
Liquor Licensing Despite various proposals over the years for a comprehensive review and codification of the liquor licensing law hoteliers and restaurateurs still find themselves managing a myriad of Acts and Regulations. The latest addition to the many volumes of Acts setting out the law on licensed premises is the Intoxicating Liquor Act 2008.
Intoxicating Liquor Act 2008 The Intoxicating Liquor Act 2008, which was signed into law on 21 July 2008, changes the law in a number of ways. The main changes are: • The sale of liquor for consumption off the premises, whether sold in an offlicence or an on-licence, is no longer permissible except between 10.30am and 10.00pm on weekdays and between 12.30pm and 10.00pm on Sundays. On St Patrick’s Day sales are only permitted between the hours of 12.30pm and 10.00pm. • Theatres are now restricted from selling alcohol in conjunction with events unless such sales are during normal licensing opening hours: between 10.30am to 11.30pm Mondays to Thursdays; 10.30am to 12.30pm Fridays and Saturdays; and 12.30pm to 11pm on Sundays. • The Act provides that, where off-licence premises are part of a premises selling other goods, such as shops or petrol stations, the off-licence portion of the premises must be confined to an area that is structurally separate from the rest of the premises by a barrier (this provision has not yet commenced and will be brought into force at a later date by way of regulation). Meanwhile, in practice, areas selling liquor are, during non-opening hours, either cordoned off or shutters are drawn down. • An Garda Síochána may send a person aged between 15 and 18 into a licensed premises to test if the licensee will sell alcohol to a young person. Fines under the Intoxicating Liquor Acts 1988 and 2003 have been increased to e3,000 and e5,000 for offences such as selling to under-aged persons. Criminal Justice (Public Order) Act 2003 While the objective of the Criminal Justice (Public Order) Act 2003 is to enable the Garda Síochána to obtain from the District Court an order prohibiting
persons convicted of certain offences from licensed and catering premises, the Act gives the Gardai power to apply to the District Court, to seek the closure of licensed and catering premises, if there has been disorder on the premises or loud noise and if it is likely to recur. Before the Gardai apply for a closure order they must have served a notice on the licensee, giving the licensee the opportunity to prevent a recurrence of the disorder. If, when the Gardai apply for a closure order, the Court grants the order it may, for a first offence, close the premises for a period not exceeding seven days and for second and subsequent offences for a period not exceeding 30 days. If a licensee breaches a closing order the Courts may impose a fine of up to e3,000 and also sentence the licensee to a term of imprisonment not exceeding six months or the Court may both fine and imprison the licensee. Intoxicating Liquor Act 2003 The Intoxicating Liquor Act 2003, which is concerned with combating drunkenness, disorderly conduct and drinking by young persons, also includes a number of amendments to earlier Intoxicating Liquor Acts, as well as amending section 15 of the Equal Status Act. Drunken Persons The Act prohibits the supply of drink to drunken persons. Licensees are not allowed to admit drunken persons on licensed premises. Where a person is drunk on leaving a licensed premises, it shall be presumed that the person was drunk while on the premises. It is up to the licensee to prove that that was not the case. The Act also provides that drunken persons should not seek to enter a licensed premises (access to a restaurant or other facilities in a hotel is not affected by this restriction). A drunken person must leave a licensed premises if requested by the licensee or a Garda.
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If a licensee is convicted of serving a drunken person or of permitting a drunken person to be on a premises, a District Court may impose a fine of up to e1,500 for a first offence and up to e2,000 for a second offence and the District Court must (the sanction is mandatory), in addition to any penalty imposed, make a temporary closure order. A closure order in respect of a first offence may not exceed seven days and, in respect of a second or subsequent offence, it may not exceed 30 days. Disorderly Conduct Section 7 of the Act provides that a licensee must not permit disorderly conduct on a licensed premises, while section 8 provides that a person on a premises must not engage in disorderly conduct. A person who engages in disorderly conduct must leave the licensed premises upon being requested to do so by either the licensee or a Garda. If a licensee is convicted of serving a drunken person or of permitting a drunken person to be on a premises, the District Court may impose a fine of up to e3,000 for a first offence and up to e5,000 for a second offence and the court must (the sanction is mandatory) in addition to any penalty imposed make a temporary closure order. A closure order in respect of a first offence may not exceed seven days and in respect of a second or subsequent offence it may not exceed 30 days. A person convicted of disorderly conduct may be fined up to e300 for a first offence and e500 for a second or subsequent offence. Restrictions of Young Persons The Act significantly restricts the access of young persons to licensed premises. The sale of intoxicating liquor for delivery to or consumption by persons aged under18 is prohibited. Nor may persons under 18 years of age be sent to purchase intoxicating liquor. On conviction a person who is guilty of an offence under this section may be fined up to e3,000
LAW for a first offence and up to e5,000 for a second or subsequent offence. Persons under 18 are prohibited from being in the bar of a licensed premises. However, there are certain limited exceptions. A child under 15 may be permitted in the bar if accompanied by a parent or guardian, but only until 9pm. A young person aged between 15 and 17 may be in a bar, without having to be accompanied by a parent or guardian, but also only until 9pm. If a private function, at which a substantial meal is being served is being held, a young person aged between 15 and 17 may be in the bar of a licensed premises. If a person is convicted of an offence of permitting young persons to be in the bar of a licensed premises, that person may be fined up to e300 for a first offence and up to e500 for a second offence. Persons aged between 18 and 20 are required, if they are in a bar after 9pm, to carry a document, such as a garda age card, a passport or a driving licence, that will prove their age. Licensees must not allow persons between 18 and 20 to be in the bar of the premises unless they are carrying a proof of age document. Offences under this section carry a fine of up to e1,500 for a first offence and up to e2,000 for a second or any subsequent offence. Opening Hours and Other Amendments The Act includes a number of amendments to earlier Intoxicating Liquor Acts and other legislation. These changes are detailed here. In subsequent sections of the Directory, where the amendments are relevant, they are also noted. Section 10 of the Act provides that licensed premises close at 11.30pm on Thursday nights. Section 11 of the Act gives local authorities a role in determining the duration of a special exemption order. While the District Court retains jurisdiction, it must have regard to any resolution adopted by a local authority in the area in which the premises seeking the special exemption order is located. The grounds for objecting to a special exemption order have been extended to undue inconvenience or nuisance to persons residing in the locality or if there is a risk to public order. Section 12 prohibits entertainment during the permitted 30 minutes drinking up time. Persons convicted of an offence under this section may be fined up to e1,500 for a first offence and up to e2,000 for a second offence. Section 17 provides that a licensee shall be guilty of an offence if the licensee supplies liquor in a closed container for
consumption off the premises in another premises owned or controlled by the licensee or in a public place within 100 metres of the licensed premises. A licensee who is convicted of an offence under this section may be fined up to e1,500 for a first offence and up to e2,000 for any second or subsequent offence. Section 18 provides that any member of the Gardai, whether in uniform or not, may without a warrant enter a licensed premises for the purpose of preventing or detecting offences. Section 20 prohibits the sale of intoxicating liquor at reduced prices. Intoxicating Liquor Act 2004 The Intoxicating Liquor Act 2004, provides a clear statutory basis for the holding of alcohol-free events for persons under 18 years of age in licensed premises, at a time when intoxicating liquor is not being sold, supplied or consumed and any bar counter on the premises is securely closed. INTOXICATING LIQUOR ACT 2000 The Intoxicating Liquor Act 2000 (as amended by the Intoxicating Liquor Act 2003) became law in July 2000 and also makes a number of significant changes to operation of licensed premises, including pubs, clubs, off licences and hotels. Permitted Hours of Trading The distinction which existed between summer and winter trading has been abolished. Licensed premises are allowed to open on Mondays, Tuesdays, Wednesdays and Thursdays from 10.30am to 11.30pm, plus 30 minutes drinking-up time all year round. Normal opening time on Fridays and Saturdays will be from 10.30am to 12.30am, plus 30 minutes drinking-up time all year round. Normal Sunday closing time remains 11pm but Sunday hours are extended by the abolition of 2pm to 4pm closing. Closing time on the eve of public holidays is 12.30am. No change to Christmas Day and Good Friday. New Licensing Arrangements and Removal of Barriers to Entry to the Trade Requirement to abolish two licences in rural areas and the prohibition on the granting of a licence within one mile of existing licensed premises have been abolished. Requirement to extinguish a licence from within towns/cities and to prove a population increase in these areas also abolished.
A new licence may be issued anywhere in the State in substitution for one existing licence where the Circuit Court is satisfied as to the fitness of the applicant, the fitness or convenience of the new premises and by reference to the adequacy of the existing number of licensed premises in the vicinity of the proposed new premises. Generally speaking, licence-holders who avail of the scheme will not be permitted to dispose of the new licence for reward for a period of five years. Section 17 of the Bill tightens up the procedure where an ad interim transfer of a licence is sought by ensuring that the person seeking the licence is a fit person and Section 30 of the Bill ensures that a company is in good standing with the Companies Registration Office. New Arrangements for Special Exemption The Act removes the restriction on the granting of a special exemption for any time on a Sunday, i.e. after midnight on Saturday night and after normal closing time on a Sunday evening. The restriction on special exemptions for Monday morning beyond 1am - except on a Monday morning that is a Bank Holiday - is retained, however. The number of special exemption orders which may be sought in respect of a day of general or local festivity is being increased from six to 12. The number of days for which area exemption orders may be granted is being increased from nine to 12 in a particular year. The obligation to provide a meal as part of the condition for the grant of a special exemption is also removed. Special exemptions to be granted to 2.30am unless the Court orders a shorter period. The requirement that a premises be a hotel or restaurant for the grant of a special exemption is abolished under Section 5. Drinking-up time is permitted in the case of special exemptions and club authorisations. Requirement that a special exemption order will not cause undue inconvenience to persons residing in the vicinity of a premises was introduced. The Intoxicating Liquor Act 2003 provides that local authority resolutions must be considered by the District Court when considering whether or not to grant a special exemption order. Measures to Combat Underage Drinking and Supply Removal of the ‘reasonable grounds’ defence in any proceedings against a licensee. 8
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LAW Under the previous law it was a defence for a licensee to claim that he or she had ‘reasonable grounds’ for believing that a person to whom he or she sold intoxicating liquor was of a legal age. By removing this defence a greater onus is placed on the licensee to ensure that intoxicating liquor is supplied only to those who are legally entitled to purchase or consume it on licensed premises. The Intoxicating Liquor Act 2003 prohibits persons under 18 from the bars of licensed premises. However, a licensee may permit: a child (under 15) to be in a bar if accompanied by a parent or guardian but not after 9pm; a young person (1517) may be in a bar unaccompanied by an adult but not after 9pm; children and young persons are allowed in bars after 9pm if attending a private function at which a substantial meal is served (for details see Intoxicating Liquor Act 2003). Incorporation of Offence of Strict Liability Closure of a licensed premises for a specified period, for underage offences. Where a conviction for the sale of alcohol to an underage person is upheld, a licensed premises will be the subject of a temporary closure order. A premises which is the subject of such an order must display a sign indicating the reason why it has been closed temporarily. The endorsement of the licence will remain, but now at the discretion of the judge. Provision is made to remove the mandatory endorsement of a licence which follows conviction for an offence related to underage persons, though forfeiture of a licence remains available at the discretion of the judge under Section 12. Young people of 16 to 18 years of age are permitted to work as ‘lounge staff ’ as long as this is confined to serving on tables and not from behind the bar of a licensed premises. Fines for breaches of the law on underage drinking have been increased. Measures for the Off-Licence Sector Under the previous law, a premises which has an on-licence could open for nonlicensed business at 7.30am on a weekday. The holder of an off-licence, however, could only open at 9am on the same days. The Bill allows on-and off-licences to open for non-licensed business at 7.30am. On or off-licences concurrently engaged in non-licensed business may open for off-licence sales at 8am (previously 10.30am) on weekdays. This facilitates the consumer who does his or her shopping before 10.30am on a weekday. Procedure for acquiring a Wine Retailer’s Off-licence is simplified by removing the restriction on the grant of
such an off-licence to (a) holders of spirits and/or beer retailers’ off licences, or (b) to chemists, druggists, pharmaceutical chemists or registered druggists. Measures for the Nightclub Sector Exemptions will be granted to 2.30am unless the Court, for stated reasons, considers this inappropriate and there will be 30 minutes drinking-up time on top of that. Abolition of the requirement that the premises must be an hotel or a restaurant and the requirement that a meal must be provided in conjunction with the late opening. Abolition of the prohibition on late night opening after midnight on Saturdays. Registered Clubs Extended hours will apply to clubs registered under the Registration of Clubs Acts. The position in relation to the holding of functions in clubs registered under the Registration of Clubs Acts, the acceptable use of a private club premises in relation to functions which are of benefit to the community, and the use of a private club premises by a member of the club for a private function is clarified. Club premises may be used for the holding of functions, other than functions related to the club, provided the proceeds of the function are devoted to a charitable purpose, or functions organised for a member, for example, a member’s retirement party. The circumstances in which intoxicating liquor may be supplied to visiting teams, as opposed to individual visitor guests, is set out. In the case of a visiting team (or other body of people who are members of another club or organisation) it is sufficient under the Act for a club official to enter the name of the visiting team and the number of team members in the visitors book, and not their individual names. While these visitors are on the club premises they can be supplied with liquor at the request of, and in the presence of, an official of the club. Registered clubs may advertise community events held on their premises, where intoxicating liquor will not be provided in conjunction with the event. In respect of registered clubs the provisions of the Intoxicating Liquor Act 2003 relating to the prohibition of entertainment during drinking up time, the entry of uniformed and plain clothes Gardai to a licensed premises shall apply (see Intoxicating Liquor Act 2003). Race Tracks – Horse and Greyhound Greyhound tracks and racecourses permitted to open for ‘authorised events’.
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This provides an opportunity for racetracks and racecourses already licensed to generate additional income on days when race meetings are not being held and thereby contribute to their viability. The types of function envisaged are ones which could not be held in ordinary licensed premises, such as exhibitions and trade fairs or shows, concerts, live television coverage of a race meeting being held contemporaneously elsewhere, or auctions or sales. LICENCES In Ireland no intoxicating liquor may be sold without a licence granted by the Revenue Commissioners. The licence is in force for one year only. Finance Act 1910 Section 49: Wholesale dealer’s licence expires on 30 June each year. All other licences expire on 30 September except where wholesale dealer’s licence and retail off-licensing are held by the same person in which case both expire on 30 June. There are two kinds of licences for sale of intoxicating liquors: One granted by the Revenue Commissioners by their own authority, and the other which they cannot grant without production of certificate from the proper court. Principal Licences which are Granted Without a Court Certificate: 1. Wholesale Spirit Dealer’s Licence 2. Wholesale Wine Dealer’s Licence 3. Wine Retailer’s Off-licence The following licences authorise sale for consumption on the premises, also without Court Certificate: 4. Theatre Licence 5. Passenger Vessel Licence 6. Railway Restaurant 7. Licence for Aircraft and for an Aerodrome 8. A licence for a ‘bog’ premises may be granted under 1946 Act 9. A licence for a CIE Central Omnibus Station under 1953 Act. The Following Licences Cannot be Granted without Certificate of Competent Court: 1.) Public House or Spirit Retailer’s on-licence - four kinds (a) ordinary, or seven-day licence; (b) six-day licence; (c) early closing licence; (d) six-day and early closing licence. They are all issued by excise authority of the Revenue Commissioners: (a) Upon production of certificate from Circuit Court in case of new licences. (b) In case of transfers or renewals on production of Certificate from District Court. Such licence covers sale at any one time to one person, for consumption, on or off the premises, of liquor in the
LAW following quantities: (1.) In the case of spirits or wine, in any quantity not exceeding two gallons, or one doz. reputed quart bottles (ii) In the case of beer or cider in any quantity not exceeding 4.5 gallons or two doz. reputed quart bottles. 2.) Beer-dealer’s on-licence: For sale (for consumption on or off premises) of beer in any quantity not exceeding 4.5 gallons, or not more than two doz. reputed quart bottles at one time to one person (beer licensee may sell cider). 3.) Wine Retailer’s on-licence: for sale for consumption on or off premises of wine in any quantity not exceeding two gallons, or not more than one doz. reputed quart bottles at one time to one person. This is the refreshment-house wine licence to which the Refreshment Houses Act 1860 applies. 4.) The Occasional Licence: For sale elsewhere than on licensed premises granted to on licence or to keepers of refreshment houses holding wine licence. 5.) Spirit-Retailer’s off-licence (or spirit-grocer’s licence): For sale of spirits in any quantity not exceeding two gallons or one doz. reputed quart bottles at any one time to one person and not in open vessels. 6.) Beer-dealer’s off-licence: For sale of beer (includes ale and porter) in any quantity not exceeding 4.5 gallons or two doz. reputed quart bottles at any one time to any one person. 7.) The Wholesale Beerdealer’s Licence: for sale of beer in any quantity not less than 4.5 gallons or not less than two doz. reputed quart bottles at any one time to one person for consumption off the premises. 8.) Special Restaurant Licence. Grant of a New Licence Up to 1902 the right of any person to apply to the licensing authority was a common law right, but this was taken away by the Licensing (Ireland) Act 1902. The reason for the introduction of legislation was the multiplication of the number of licensed premises
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and consequent abuses. This Act withdrew from licensing authority the power to issue new licences – the aim of the Act was to preserve status quo and to restrict issue of new licences – it did not affect transfer. Persons Entitled to be on the Premises (a) Holder of licence (b) Anyone permanently or temporarily resident on premises (c) A person carrying out repairs, construction, replacement, decorative or maintenance work in relation to premises or any of the fittings or equipment thereon (d) Person in the employment of licensee or owner of employment (e) Officer of Customs and Excise on duty. Section 29 – 1962 Act: Introduces offences of permitting persons to be on licensed premises: In the case of mixed trading, where the premises are not structurally separated, the opening of non-licensed part of premises shall be deemed to be an opening of off-licensed part of premises, except in case of premises to which an on-licence is attached between 7.30 am and 10.30 am on week days. This section doesn’t apply to hotels, restaurants, theatres, or railway refreshment rooms. Clubs are dealt with under the following Act: Registration of Clubs (Ireland) Act 1904 Every District Court Clerk must keep a register of Clubs in his District area, with names and addresses of officials and governing body. The sale of liquor in a club is merely a manner of distributing joint property of members and no licence is required for sale, but the Club must be registered and liquor must be consumed either by a member or a visitor. EXEMPTIONS General Exemption Orders A district judge - where it has been proved to his satisfaction8
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LAW that it is necessary or desirable for the accommodation of a considerable number of persons attending any public market or fair or following any lawful trade - may after hearing Officer in Charge of Garda Síochána, grant if he thinks fit to, any holder of an on-licence (except an SRL) in the vicinity of such market or fair, an order (to be called a general exemption order) exempting such holder from provision of 1924 Act relating to prohibited hours, on such days or times and upon such terms as may be specified in order. Every such general exemption order shall contain a condition that holders shall, during period of exemption, supply on premises food and nonalcoholic drink at reasonable prices to any person demanding same. The Notice relating to a general exemption order is to be displayed in a conspicuous place or outside the premises, during period of exemption. No such order is to be given for Sunday, St Patrick’s Day, Christmas Day, or Good Friday. The order remains in force for licensing period. Special Exemption Orders The holder of an on-licence (except an SRL) attached to an hotel, restaurant, licensed aerodrome or holiday camp, can apply to a District Judge for an order exempting him for any special occasion from the provisions of the Act, relating to prohibited hours in respect of premises; and on hearing the local officer in charge of Gardai the DJ may grant special exemption orders on it as he thinks fit. A special exemption order is not to be granted for any Sunday that is not New Year’s Day, New Year’s Eve or St Patrick’s Day. It is necessary to give the Gardai 48 hours notice of intention to apply for a special exemption order. Special Occasion (a) (i) Occasion of special event organised for members of a particular association, organisation or other like group or (ii) occasion of private function in premises for which special exemption order is sought at which a substantial meal is included in price (if any) of admission; (b) Occasion of dance in licensed ballroom forming part of premises and where a substantial meal is served and included in price (if any); (c) Occasion of dance held in such ballroom or special day of festivity, generally or locally. The Special Exemptions order is to contain condition that intoxicating liquor is not to be sold to anyone other than those attending event and persons not attending event not to be admitted.
RECORDING OFFICERS (ENDORSABLE OFFENCES) Obstructing Entry of Gardaí – Section 23 of 1874 Act For the purposes of preventing or detecting violation of any of the provisions of 1872 Act (Principal Act) or of 1874 Act, which it is his duty to enforce, any Garda may at all times enter on a licensed premises and on any premises kept by a spirit grocer, and on premises on which an occasional licence is in force, premises is confined to licensed area only. Obstruction refers not alone to licensee but ‘every person in his employment or acting by his direction or consent’. CREDIT - Section 8 of 1924 Act ‘It shall not be lawful for any licenceholder to supply any intoxicating liquor for consumption on his premises or for any person to consume any intoxicating liquor on the premises in which it is purchased, unless (a) the liquor is paid for in ready money before or at the time at which it is supplied or (b) the liquor is consumed at the same time as a meal is ordered and consumed, and is paid for at the same time as such a meal is paid for.’ NB: The Tippling Acts – the intention was to avoid sale of intoxicating liquor on credit. By Sale of Spirits Act 1862 no proceedings can be taken for recovery of sums under e1.27 due for spirituous liquor unless delivered to purchaser’s residence in amounts of not less than one reputed quart. Sale of Liquor to Young Persons Any publican who supplies or allows anyone to supply liquor to anyone under 18 years is guilty of an offence. Offence will be committed if anyone under 18 years consumes intoxicating liquor on the premises even when it has been bought by someone else. Section 11 of 1924 Act makes it an offence where any licensed holder knowingly sells or allows any person to sell or deliver any intoxicating liquor to any person under 18 years for consumption off the premises. Anyone who sends a person under 18 years to licensed premises to obtain intoxicating liquor is equally guilty of an offence. The section does not refer to messengers of licensees, nor does it apply to anyone over 15 years so sent as long as liquor is enclosed in sealed or corked vessels containing not less than one reputed pint. Section 12 ‘Any licence holder who employs or permits: (a) Any female person being his sister, step-sister, daughter or sister-in-law residing with him and being under 16 (b) Any other female person under 18 (c) Any male person under 16 to sell
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intoxicating liquor for consumption on the premises shall be guilty of an offence.’ Under Children’s Act 1908 the holder of any licence is forbidden to allow any child (i.e. under the age of 15 years) to be at any time in the bar of the licensed premises except during the hours of closing. The licensee is liable unless he can show that he used due diligence to prevent child from being admitted to bar, or that child was apparently over 15. There is a saving clause in regard to (1) children of licence-holder who must pass through bar to reach private portion of premises, (2) where there is mixed trading and substantial portion of business is drapery, grocery, hardware or other business wholly unconnected with the Sale of Intoxicating Liquor and the person (if any) in whose custody the child is, goes to or is on the premises for purpose of purchasing goods other than intoxicating liquor for consumption on premises. (3) Railway Refreshment Rooms or other premises fitted, constructed and intended to be used for purposes to which the holding of licence is merely auxiliary. Adulteration of Drink Section 24 of 1927 Act makes endorsable any conviction against a publican under the Food and Drugs Acts. The first Act was passed in 1875 and there was an amending Act in 1879 and another in 1899. It is an offence to sell to the prejudice of the purchaser, any article of food or drugs which is not of the nature, substance and quality of the article demanded by the customer. For the purpose of the Act, Food includes ‘every article used for food and drink by man, other than drugs or water and any article which ordinarily enters into or is used in the composition or preparation of human food, including flavouring matters and condiments’. Prohibited Hours The Intoxicating Liquor Act 1927 repealed all previous legislation with regard to hours of closing of licensed premises, and substituted a new code of law as to transaction of business in licensed premises during prohibited hours. This was amended by the 1967 and 1988 Acts, and by the Intoxicating Liquor Act 2000. Wine and Beer Licences Wine licences may be granted by the Revenue Commissioners without production of a Court Certificate, provided certain conditions are fulfilled. Under the 2000 Act holders of wine licences may now also sell beers. Further information as to applications for wine
LAW licences may be obtained from the Revenue Commissioners, Dublin Castle. Endorsements In an amendment to the Intoxicating Liquor Act of 1927 passed with the Courts Bill, a District Judge may use his discretion on whether or not to endorse a publican’s licence. Until then an endorsement was automatic on every conviction after the first. A third endorsement while the previous two were still ‘live’ meant loss of licence. The amendment, which, it should be noted, applies only to the offence of serving drink outside the permitted hours, reads: ‘In the case of a conviction for any offence relating to prohibited hours, the provisions of subsection (1)… shall apply only if the Court in its discretion so thinks proper.’ A further amendment to the 1927 Act allows the Circuit Court, on hearing an appeal by a licensee against an endorsement imposed by a District Judge, to uphold the conviction but quash the endorsement. Previously, if the licensee were to succeed in getting the endorsement removed on appeal, the Circuit Court would have had to overturn the conviction. Now, while agreeing with the District Judge’s decision to convict, the Circuit Court can decide that an endorsement was too harsh a penalty. Annual Renewal of Intoxicating Liquor Licences & Registered Club Certificates New procedures for the renewal of intoxicating liquor licences and registered club certificates were introduced in 1988. Licence holders should note that, subject to the exceptions listed at (a), (b) and (c) below, it will no longer be necessary to produce a certificate of the District Court to the Revenue Commissioners when applying for a licence renewal. A certificate of the District Court will still be required where: (a) A notice of objection to renewal has been lodged with the Court in the time prescribed in rules of court, or (b) The licence is one which is renewable by virtue of the provision of section 30 (1) (b) of the Intoxicating Liquor Act, 1960 (where application is made within one year after the licence has expired), or (c) It is proposed to insert a condition in the licence in pursuance of section eight or nine of the Intoxicating Liquor Act, 1927 (i.e. conversion to either a six-day licence or an early closing licence). The annual licensing District Court sessions will take place as usual to deal with renewals in the cases referred to at (a), (b) and (c) but in all other cases the
licence holder will apply directly to the Revenue Commissioners for a licence renewal without having first to obtain a court certificate. Under section 20 of the Intoxicating Liquor Act, 1960, applicants to the court for a certificate for the renewal of licences attached to certain licensed hotels had to show to the satisfaction of the court that the hotel was registered in the register of hotels kept by Bord Fáilte. This procedure has been replaced by one which will require the licensees of such hotels to produce to the Revenue Commissioners, when applying for a renewal of their licences, a certificate from Fáilte Ireland that the premises in question are registered in the register of hotels kept by Fáilte Ireland. Club certificates will be renewable at the annual licensing District Court and not, as heretofore, 12 months from the date of the last renewal or the date of their issue. Licence holders and club secretaries are advised to acquaint themselves with the new procedures in good time before their licences or certificates are due for renewal. The statutory provisions are contained in the Courts (no. 2) Act 1986 (no. 26 of 1986), the relevant parts of which were brought into operation on 22 July 1988 by Ministerial Order. The procedures are set out in the District Court (Renewal of Intoxicating Liquor Licences) rules, 1988 (S.I. No. 145 of 1988). Restaurant Licence The Bill was enacted on the 22 June 1988. The Act contains provisions relating to Special Restaurant Licences (SRL), prohibited hours, provisions relating to persons under the age of 18 and Registered Clubs. The provisions in relation to Special Restaurant Licences were brought into operation by the Minister for Justice on the 1 July 1988. The owner of a restaurant can apply to the Circuit Court for an SRL. Following 2 October 2000, a Bord Fáilte Certificate is no longer needed to support the application. The Act defines a restaurant as being a premises which is structurally adapted and used for the purpose of supplying substantial meals to the public for consumption on the premises and in which any other business carried on is ancillary and subsidiary to the provision of such meals. The waiting area in the restaurant can only accommodate persons waiting to enter the dining area of the restaurant for a meal. A provision that the waiting area be greater than 20% of the dining area will be abolished on 2 October 2000. The owner of a restaurant must apply to the Circuit Court for an SRL and,
Drink Link Do you run a bar, nightclub or off licence business? Are you looking for news about the trends and developments affecting your sector?
Hotel & Catering Review’s publisher, Jemma Publications, also publishes Ireland’s leading drinks magazines, Licensing World and Off Licence. To subscribe to either (or both) of these on and off trade publications contact Josie Keane, tel: 01 764 2700 or email: j.keane@jemma.ie. For further info visit: www.licensingworld.ie or www.jemma.ie. upon the date of the application, he must be the owner and occupier of the restaurant. An inhabitant of the parish can object on the grounds of the character, misconduct or unfitness of the applicant or the unfitness or inconvenience of the premises. Unless the Court upholds the objection, the Court must then grant a Certificate which entitles the applicant, upon payment of e3,809, to an SRL from the Revenue Commissioners. The SRL authorises the owner of the restaurant for the following: The supply and consumption of intoxicating liquor on the premises, if in each case, the intoxicating liquor is: (i) Ordered by or on behalf of a person for whom a substantial meal has been ordered. (ii) Supplied in either the waiting area or the dining area of the restaurant. (iii) Consumed in the waiting area of the restaurant before the meal by the person for whom the meal has been ordered or consumed by that person in the dining area of the restaurant either during the meal or at any time not later than 30 minutes after the meal has ended. The 30 minute rule was abolished on 2 October 2000 and (iv) Paid for at the same time as the meal is paid for provided always that suitable beverages other than intoxicating liquor (including drinking water) are also available for consumption. The Licence is renewed annually at the Annual Licensing District Court. 8
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LAW The superintendent of the Garda Síochána, any inhabitant of the parish or the Health Authority can object to the renewal of the licence. Grounds for objection can include that the premises concerned has not been bona fide and solely used as a restaurant within the meaning of the Act since the grant or renewal of the Licence. If the District Court upholds the objection, then the licence will not be renewed by the Revenue Commissioners. Hours A restaurant holding an SRL can serve intoxicating liquor during the following hours: On a week day from 2.30pm until one hour after normal trading hours for publicans, on all days. The restaurant may continue to be opened for non-licensed business at any time. Prosecutions in relation to prohibited hours are similar to the holder of an on licence under the provisions of the 1927 Act and a Garda has a right of entry and inspection at any time. A restaurant holding an SRL cannot: 1. Contain a bar 2. Is not entitled to obtain Special Exemption Orders 3. Is not entitled to obtain an Occasional Licence 4. An SRL cannot be handed up for extinguishment in any application which requires the extinguishment of an Intoxicating Liquor Licence on the grant of a new Licence 5. The Applicant for an SRL cannot avail of the Declaratory Order Provisions of the Intoxicating Liquor Act which means that the restaurant must already be fitted out and in use before the application to the Circuit Court. Offences In addition to offences in relation to prohibited hours, the Act contains provisions whereby, if the holder of an SRL contravenes the terms of the licence, the offence is punishable by a fine of e635 and the conviction is to be endorsed on the licence. Furthermore, in the event that a bar is installed in a restaurant with an SRL, this is punishable by a fine of e190 on the first offence and e444 in respect of a second or subsequent offence and the conviction is also endorsed on the licence. Employment of Persons Under the Age of 18 Years The Act provides that no person under the age of 18 can be employed with the following exceptions: (a) A sister, step-sister, daughter, stepdaughter, or sister-in-law, who resides
with the licence holder and who is over 16 years; or (b) a brother, step-brother, son, step-son, or brother-in-law who resides with the licence holder and who is over 16 years; or (c) a person who is apprenticed to the licence holder, and is over 16. These exceptions are the only ones whereby a person can be employed to sell intoxicating liquor for consumption on or off the licensed premises. The Act does not refer to persons under the above ages assisting in the sale of intoxicating liquor for consumption on or off the licensed premises. In the event of an offence, the licence holder is liable to a fine not exceeding e63 in the case of a first offence or e127 in the case of a second or any subsequent offence. In such cases, conviction is endorsed and recorded on the Licence. Age Cards The Minister may by regulation provide for the issue of age cards to a person of or over the age of 18 years, if required by the person. Registered Clubs The Act provides that no excisable liquor is to be sold or supplied in a club premises to any person under the age of 18 years and that no person under 18 years of age is to be admitted as a member of a club unless the club is one primarily devoted to some athletic purpose. Hours The hours applicable to registered clubs are the same as those for public houses including the extra one hour on a Sunday. Drug Abuse Drug abuse is now a major social problem in Ireland. For hoteliers and publicans it can present major business management problems. Not only do hoteliers and publicans need the diplomatic skills required to deal with the abuse of their premises by some customers who use drugs, they need to be aware of the legislation that is there to assist them deal with the issue. LICENSING (COMBATING DRUG ABUSE) ACT 1997 The Licensing (Combating Drug Abuse) Act 1997 imposes severe penalties on licence holders who are convicted of a drug trafficking offence or of allowing the sale, supply or distribution of drugs on premises for which they are the licence holder. The holder of an intoxicating liquor, public dancing and public singing/music licence, who is convicted of a drug trafficking offence, will lose his/her livelihood, as the Act provides that such a
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person shall be disqualified for ever from holding such a licence. If a person who holds an intoxicating liquor, public dancing or public music/ singing licence, is convicted of a drug trafficking offence a superintendent or inspector in the Garda Síochána may apply to the District Court to have the person’s licence revoked. The District Judge must, unless he/she is of the opinion that there is good reason for not revoking the licence, revoke it immediately. If the convicted person was the owner of the premises to which the licence attached, the premises shall never again be licensed. And, even if the convicted person did not own the premises, a licence will only be granted for the premises if it can be shown that the owner did not know or had no reason to suspect that the licence holder would use the premises for drug trafficking. Also, if the owner can show that the offence took place elsewhere he/she will be able to retain the licence for the premises. If a District Court judge is satisfied that a person who holds an intoxicating liquor licence, a public dancing licence or a public music and singing licence, permits or suffers the premises for which the licence was granted, to be used for the sale, supply or distribution of drugs and did not exercise reasonable control over the premises in order to prevent such sale, supply or distribution, the judge shall order the licence to be revoked for five years or if the licence is an intoxicating liquor licence the District Judge may suspend it, until the annual licensing District Court of the fourth year following the suspension, when an application may be made to renew it.
Where to Buy For a comprehensive list of Ireland’s leading drinks suppliers and brands, turn to page 36. Before the Garda Síochána can make an application for a licence to be revoked they must have advised the licence holder of their suspicion about the sale, supply and distribution of drugs, and have warned the licence holder to take action to prevent such activities. The licence holder must be given four weeks to take preventative action. The provisions relating to revoking or suspending licences also apply to shadow licence holders. Apart from the provisions relating to revoking and suspending licences, the Act allows District Judges to impose conditions on licences granted for public dancing, music and singing. u
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Equal Status Equal Status Since the Equal Status Act 2000 became law hoteliers and restaurateurs have had to deal with the myriad challenges of managing their businesses conscious that the Act aims to promote equality by prohibiting sexual harassment and harassment and victimisation and by requiring them to agree reasonable accommodation of people with disabilities. EQUAL STATUS ACT 2000 The Equal Status Act 2000, which became law on 25 October 2000, prohibits discrimination, in the provision of a wide range of goods, services and facilities – including the provision of goods and services by licensees – on nine grounds: gender; marital status; family status; sexual orientation; religion; age; disability; race (including colour, nationality, ethnic origins) and membership of the travelling community. While the definition of discrimination in the Act is complex, put simply, discrimination is deemed to occur when one person is – on one of the nine grounds of discrimination – treated less favourably than another. For instance if an older person is refused admittance to a club, to which younger people are admitted, and the refusal is on grounds of age, that is discrimination. A person who believes they have been discriminated against may seek redress by making a complaint to the director of equality investigations (the director). However, before making a complaint to the director, the person (the complainant) must first give notice of the complaint to the person providing the goods, services or facilities. While simple, the procedure for making complaints is subject to strict time limits, which may only be waived by the director in exceptional circumstances. The director may extend the time limit for making the initial complaint to the service provider from two to four months. The complaint must: (1) be in
writing (2) state the nature of the allegation (3) state the complainants intention of complaining to the director of equality investigations, if the complainant is not satisfied with the service/goods provider’s answer. The service/goods provider does not have to respond to the complaint. If the service/goods provider does not respond to the complaint or if the complainant is not satisfied with the response of the service/goods provider, the complainant may make a complaint to the director of equality investigations. Complaints may be made to the director as soon as the service/goods provider has responded to the complainant. The complainant must allow the service/goods provider one month to reply. After a month has elapsed the complainant may lodge a complaint with the director. This must be done within six months from the last incident of discrimination. The director may extend the six months period to 12 months. When a complaint is made the director may seek to resolve the issue by referring it to a mediation officer, but if either parties do not agree or it seems the case cannot be resolved by mediation, the director will refer the case to an equality officer for investigation. The equality officer will seek to gather all relevant information. If the facts of the case or the law applicable are complex the equality officer may ask the parties to make submissions before fixing a date for hearing. Parties may be represented. Submissions are detailed written accounts setting out, in the complainant’s case, why the complainant believes he/she has been discriminated against and in the service/goods providers case why no discrimination occurred. A submission should be received within 42 days of the equality officer requesting it. The equality officer will send copies of submissions to the other party. The equality officer will try and arrange that the case is heard within two months of
having received all information and submissions. Cases will be heard in private. As soon as practicable after completing an investigation the equality officer will issue a written decision. If the equality officer finds that the complainant has been discriminated against, he/she may order that compensation (up to a maximum of e6,349) be paid and/or that the person found to be discriminating takes a specified course of action – for instance admitting a person excluded from a bar to be admitted and served drink. Since the Act became law a considerable number of cases have been referred to the director. Most have arisen as a result of alleged discrimination against travellers by publicans, but some have been taken on age or disability grounds. The cases relating to alleged discrimination against travellers have given rise to considerable controversy. Following the enactment of the Intoxicating Liquor Act 2003 where a person claims that he/she has been discriminated against in any licensed premises that person may now seek redress in the District Court. The District Court now has the power to order the payment of compensation to a person who has been discriminated against and it also has the power to order a temporary closure of a premises. Under the Act the Equality Authority has been given the right to assist a person who is bringing a discrimination claim. Equality Act 2004 The Equality Act 2004 provides that: self-employed persons have rights not to be discriminated against; lowers the age for protection against age discrimination from 18 to 16 and removes the upper age limit of 65; and expands the definition of sexual harassment so that ‘unwanted’ conduct may constitute sexual harassment. Previously such conduct, as well as being unwanted had to be offensive, humiliating or intimidating. u
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Health & Safety Safety, Health and Welfare at Work Act 2005 The Safety, Health and Welfare at Work Act 2005, which repealed and replaced the existing 1989 Act, requires all employers to ensure, in so far as is reasonably practical, the safety, health and welfare at work of all employees. The Act requires employers to have a Safety Statement - this document should be based on an identification of the hazards and an assessment of the risks - which sets out the measures the employer is taking to ensure employees safety. Employers are obliged to provide employees with training and information on safety and to consult employees or their representatives about safety issues. One of the requirements in the SHWW Act 2005 is that employers must manage safety. The Act provides for a maximum fine of e3m and/or up to two years in jail for breaches of health and safety law. There are over 200 different safety regulations, of which the one with the widest application is the General Applications Regulations 2007 (see below). Safety, Health and Welfare at Work (General Application) Regulations 2007 The Safety, Health and Welfare at Work (General Application) Regulations 2007 (Statutory Instrument 299/2007 as amended by SI 732/2007), set out employers’ safety obligations in respect of workplace’s work equipment (which includes lifting equipment), personal protective equipment, manual handling, display screen equipment (computers), electricity, work at height, noise, vibration, workers who are regarded as sensitive risks (young workers, pregnant and post natal employees, night/shift workers), safety signs, first aid and explosive atmospheres. One part of the old General Application Regulations 1993 remains in force: the part which deals with the
employer’s duty to notify the Health & Safety Authority of any accident (which results in an employee being absent from work for more than three days) and dangerous occurrences. Bullying Prevention Codes The Government has adopted three Codes of Practice, one under the health and safety banner, declaring that bullying at work is a safety issue. Employers are required to take preventative measures to prevent workplace bullying, either by employers or customers. A code adopted under the aegis of equality legislation provides that employers must protect employees against sexual harassment and harassment on gender and other grounds of equal treatment, such as age or sexual orientation. The procedures to be followed are defined in a Code published by the Labour Relations Commission. Safety, Health and Welfare at Work Act (Construction) Regulations 2006 These regulations are commonly known as the Construction Regulations. They will mainly affect licensees as clients (people who in the course of their business commission construction work). The regulations require clients to appoint competent people as project supervisors at the design process and construction stage, ensure that the project supervisors and building contracts will allocate adequate resources to comply with health and safety requirements and notify the Health & Safety Authority if construction work is schedule to last longer than 30 working days or 500 person days or involves particular risks, such as working at height. Smoking Prohibition Regulations The ban on smoking in enclosed workplaces was brought into force on 29 March 2004 under the Public Health (Tobacco) (Amendment) Act 2004.
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More Info Workplace Safety
Following consultation with the Irish Hotels Federation, Restaurants Association of Ireland, Catering Management Association of Ireland, Fáilte Ireland and other industry organisations, the Health & Safety Authority has published Safe Hospitality, a comprehensive guide to safety, health and welfare in hotels, restaurants, catering operations and bars. Safe Hospitality can be downloaded from www.hsa.ie. The Act provides that as and from 29 March 2004 smoking is prohibited in: 1) enclosed workplaces, except those listed below 2) aircraft, trains, ships and other vessels, public service vehicles or other vehicles used for the carriage of members of the public for reward, in so far as the vehicle is a place of work 3) licensed premises, in so far as the they are workplaces 4) and registered clubs, in so far as they are workplaces. Smoking is not being banned in: 1. Open workplaces, which are defined as places or premises that are wholly uncovered by any roof (fixed or moveable) 2. Or an outdoor part of a place or premises, provided that not more than 50% of the perimeter of that part is surrounded by one or more walls or similar structures (inclusive of windows, doors, gates or other means of access/egress from that part) 3. Prisons 4. Those parts of Garda Stations used for detention of persons 5. Dwellings 6. Bedrooms in hotels and guesthouses 7. Rooms used for living accommodation in premises used for the provision of living accommodation or education, in the furtherance of charitable or education objects
LAW 8. Nursing homes, hospices, psychiatric hospitals, and the Central Mental Hospital. INSURANCE Personal Injuries Assessment Board Act 2003 The Personal Injuries Assessment Board (PIAB) was established following the enactment of the Personal Injuries Assessment Board Act 2003. Now any employee or member of the public claiming to have suffered a personal injury must lodge their claim for compensation with the PIAB for assessment. Only if the party against whom they are claiming refuses to allow the PIAB to make an assessment or if the claimant rejects the compensation offered can he/she, after the PIAB issues an ‘authorisation’, institute court proceedings. The PIAB has published a Book of Quantum, setting out a range of compensation levels payable for different types of injury. Civil Liability and Courts Act 2004 The Civil Liability and Courts Act 2004 reduces the time limit for taking
a personal injuries claim to two years. It also requires the parties to a case to disclose all relevant information, provides for court supervised mediation and pre-trial hearings. FIRE SAFETY The Fire Services Act 1981 The Act applies to premises such as hospitals, nursing homes, schools, hotels, pubs and clubs, and by Statutory Instrument 319/89, Fire Services Act 1981 (Prescribed Premises) Regulations, factories are brought within the scope of the Act. The general duties imposed by the Act require a person who has control of a premises to take all reasonable measures to guard against the outbreak of fire and of persons on the premises not to expose themselves or others to fire dangers. When applying for a fire safety certificate, the Building Control Regulations require that the applicant must furnish the name, address and phone number of the person who owns the building, specify to where notifications are to be sent and give the name and address of the firm who prepared the building plans. The
address where the work is to be carried out must be given. The Licensing of Indoor Events Act 2003 The Act has a two-fold purpose. The first is to ensure public safety at indoor events attended by members of the public. The second is to strengthen enforcement procedures under the Fire Services Act 1981. The Act is mainly concerned with large events such as concerts, but may apply to smaller events. Where an event has to be licensed, application for a licence must be made to the fire authority. u
More Info Swine Flu Protection
Hotel & Catering Review published a detailed guide to Swine Flu in the January 2010 issue, advising how to protect your staff and guests from infection and explaining what to do in the event of an outbreak. Missed it? To order a copy of the issue email j.keane@jemma.ie or tel: 01 764 2700.
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Employment Law In this section we list the various Acts and the principal regulations which are relevant to caterers and their employees. Further details of these Acts and regulations may be obtained from the Department of Enterprise, Trade and Innovation, Adelaide Road, Dublin 2 (www.deti.ie), the National Employment Rights Authority (www. employmentrights.ie), the Equality Authority, Clonmel Street, Dublin 2 (www.equality.ie), and the Health & Safety Authority, Metropolitan Building, James Joyce Street, Dublin 1 (www.hsa.ie). TERMS OF EMPLOYMENT Organisation of Working Time Act 1997 (deals with holidays and hours) The Act provides that employees are entitled to 20 days’ annual leave per year. Part-time employees are entitled to prorata leave. Employees are also entitled to take off nine public holidays per year or, if they have to work on a public holiday, to time off in lieu. The Act further provides that the maximum working week must not exceed 48 hours. This is usually averaged over a fourmonth period. Payment of Wages Act 1991 and National Minimum Wage Act 2000 The Payment of Wages Act 1991 deals with the manner in which employees’ wages may be paid. Employees cannot insist on their wages being paid in cash, but are entitled to have their wages paid in a readily negotiable form, such as cheque or credit transfer. Each time employees are paid they must be given a written statement of gross wages and an itemised list of deductions. The National Minimum Wage Act applies to all categories of employees except certain close relatives. Employees must be paid a minimum hourly rate. The current rate is e8.65 per hour. For employees aged over 18 and in their second year of employment the rate is e7.79, while for those turned 18 and in their first year of employment the rate is e6.92. For those aged under 18, the hourly rate is e6.06.
NB: The Catering Joint Labour Committee for the boroughs of Dublin/ Dun Laoghaire, the Catering JLC for areas outside Dublin/Dun Laoghaire and the Hotels JLC for the country outside the boroughs of Dublin/Dun Laoghaire and outside the county borough of Cork set separate rates for employees working in restaurants and hotels within these areas. Please see page 86 for details. Protection of Young Persons (Employment) Act 1996 The Act is designed to protect health of young workers – defined as workers who are aged 16 and are under 18 and children under 16 or the school-leaving age (currently 15) – and to ensure that work during school year does not put a young person’s education at risk. The Act sets minimum age limits for employment, sets rest intervals and maximum working hours. The employment of young workers on late night work is prohibited. Employers are obliged to keep records of the ages and working time of young workers. Terms of Employment Information Act 1994 The Act requires employers within two months of an employee commencing employment to set out in writing the terms of the employment. The statement must include the employer’s full name and address in Ireland, place of work or that employee is required to work in various places, job title or nature of work, date of commencement, details of pay, leave entitlement and working hours. The statement must be signed by the employer. Pensions Act 1990 and the Pensions (Amendment) Act 2004 There is no legal obligation on employers to establish private occupational pension schemes. However, where an employer establishes a scheme the rules governing how it is to be organised and administered are set out in the Pensions Act 1990. The Act identifies two types of scheme, defined benefit schemes and defined contribution schemes. The Act sets funding standards. When a scheme is established the trustees must notify the Pensions Board.
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Protection of Employees (Part Time) Work Act 2001 This Act extends to regular part-time workers the benefits of the legislation relating to minimum notice, maternity leave, unfair dismissal, holidays (prorata entitlements), worker participation, redundancy payments and protection in the event of an employer’s insolvency. A part-time employee means an employee whose normal hours of work is less than the normal hours of work of a comparable employee in relation to him/her. During 2006 a Code of Practice establishing a procedure for employees requesting a transfer to or from part-time work was published. Data Protections Acts 1988-2003 The Data Protection Acts give employees the right of access to records held about them either in electronic or traditional paper format. Employment Permits Act 2003 and Employment Permits Act 2006 The 2003 Act provides that non-EU nationals must obtain work permits. The 2006 Act permits the Minister to introduce further regulations setting out criteria for workers seeking employment in Ireland. Juries Act 1976 A person shall be treated as employed or apprenticed during any period he/she is complying with a jury summons and must accordingly be paid by the employer for that period. TERMINATION OF EMPLOYMENT Unfair Dismissals Acts 1977 to 2007 The Unfair Dismissal Act 1977 and the Unfair Dismissals (Amendment) Act 1993, together with the Protection of Employees (Part-Time) Work Act 2001 and the Employees (Provision of Information and Consultation) Act 2006, may be collectively referred to as the Unfair Dismissals Acts 1977 to 2007. The purpose of the Acts is to protect employees from being unfairly dismissed from their jobs by laying down criteria by which dismissals are deemed to be unfair and by providing an adjudication system
LAW Pensions Framework
5. For more than 15 years’ service, eight weeks notice.
• Mandatory approach to pension scheme membership • Effective tax relief on personal pension contributions at 33% • Approved Retirement Funds (ARFs) for all members of Defined Contributions (DC) schemes • Tax Free Lump Sum - €200,000 cap • Increasing the state pension age • New public service pension scheme
Redundancy The Redundancy Payments Acts, 19672007 obliges employers by law to pay redundant employees what is known as ‘statutory redundancy entitlement’. The amount is related to the employee’s length of service and normal weekly earnings (gross weekly wage, average regular overtime and payment-in-kind, all added together, up to a maximum wage of €600 per week regarding Notified Redundancies from 1st of January 2005 on {€507.90 per week prior to that date}). A redundancy situation arises where an employee’s job ceases to exist, and the employee is not replaced for such reasons as rationalisation/reorganisation, not enough work available, the financial state of the firm, company closures etc.
The Department of Social and Family Affairs published the National Pensions Framework on 3 March 2010. There is no immediate change to taxation or pensions legislation as a result of this publication; it sets out a framework for the future provision of pensions. The framework is scheduled to be implemented over a five year period and the principal changes envisaged include:
For further information see www.pensionsboard.ie.
of redress for an employee whose dismissal has been found to be unfair. Basically the Acts provide that all dismissals are unfair unless the employer can show grounds that justify the dismissal. Such grounds would be lack of competence, capability or qualifications, or the employee’s conduct. Certain grounds for dismissal, such as trade union membership, pregnancy and age are deemed automatically to be unfair. Cases brought under the Acts show that it is very important that employers follow fair procedures when dismissing employees. The principal feature of the 1999 Amendment Act has been to extend the protection afforded by the 1977 Act to persons working on short-term contracts and who over a period build up what is deemed by the Employment Appeals Tribunal or a Rights Commissioner to be one year’s continuous service. The Worker Protection (Regular Part-Time) Employees Act extended the protection afforded by the 1977 Act to part-time employees. When employees are being dismissed or made redundant regard should be had to the Minimum Notice and Terms of Employment Act 1973, which provides that employees must be given notice, the period of which depends on the length of their employment: 1. For 13 weeks to two years’ service, one weeks’ notice 2. For two to five years’ service, two weeks’ notice 3. For five to 10 years’ service, four weeks’ notice 4. For 10 to 15 years’ service, six weeks’ notice
Who is covered? • An employee over the age of 16 • With 104 weeks’ (two years’) continuous service • You must be in employment that is insurable under the Social Welfare Acts. If you are a full-time employee you must be in employment that is fully insurable for all benefits under the Social Welfare Acts; this does not apply if you are a part time employee. The Department of Social Protection decides the question of insurability in accordance with the rules and procedures provided for in the Social Welfare Acts. An employee who wishes to appeal such a decision is advised to contact the Scope Section of that Department. Rebates Employers who pay the statutory redundancy entitlement and give proper notice of redundancy (at least two weeks) are entitled to a 60% Rebate from the Social Insurance Fund, into which they make regular payments themselves through PRSI contributions. The Redundancy Payments Section of the Department processes applications for these rebates – see Form RP50 (www.deti.ie). What happens if an employer fails to pay a redundancy lump sum? Employers are obliged to make redundancy payments in accordance with the statutory requirements laid down under the Redundancy Payments Acts. In situations where the employer is unable to pay the employees their entitlements, the Department of Enterprise, Trade and Innovation pays the full amount direct to the employees from the Social Insurance
Fund (SIF). In no circumstances should the employer pay part of the Statutory Entitlement to the employee. If the employer cannot pay the entire 100% then payment in full will be made out of the Social Insurance Fund. The employer will then be liable for 40% of the payment and will become a preferential creditor to the Department. The employee fills in Form RP50 including the original employer signature and sends it into the Department. Before this claim can be processed an employer must provide a letter from their accountant/solicitor confirming their inability to pay. The Department usually treats these applications as a priority, and later seeks reimbursement from the employer via its Redundancy Recoveries Section. Calculation of lump sum • Two weeks’ pay for each year of employment continuous and reckonable over the age of 16 • In addition, a bonus week. All excess days should be calculated as a portion of 365 days. i.e four years 190 days = 4.52 years • Reckonable service is service excluding ordinary sick leave over and above 26 weeks, occupational injury over and above 52 weeks. All Breaks in Service should be within the last three years prior to the Date of Termination. Reckonable service also excludes absence from work because of lay-offs or strikes. However, short-time work is reckonable. All calculations are subject to the ceiling referred to above, which stands at €600 per week with respect to Notified Redundancies from 1 January 2005 [or €507.90 prior to that date]. Redundancy Calculator Calculate redundancy payments on www.deti.ie/employment/redundancy/ calculator.htm Employment Appeals Tribunal Disputes concerning redundancy payments can be submitted to the Employment Appeals Tribunal, which has the advantage of providing a speedy, fair, inexpensive and informal means for individuals to seek remedies for alleged infringements of their statutory redundancy rights. The Tribunal also deals with disputes under such other labour law areas as the Minimum Notice and Terms of Employment Acts, 1973 to 2001. These cover the right of workers to a minimum period of notice before dismissal, provided they are in continuous service with the same employer for at least 8
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LAW Minimum Wage
The National Minimum Wage rate is €8.65 per hour. For employees aged over 18 and in their second year of employment the rate is €7.79, while for those turned 18 and in their first year of employment the rate is €6.92. For those aged under 18, the hourly rate is €6.06. NB: The Catering Joint Labour Committee for the boroughs of Dublin/ Dun Laoghaire, the Catering JLC for areas outside Dublin/Dun Laoghaire and the Hotels JLC for the country outside the boroughs of Dublin/Dun Laoghaire and outside the county borough of Cork set separate rates for employees working in restaurants and hotels within these areas. Please see page 86 for details.
13 weeks and are normally expected to work at least 8 hours per week. The Tribunal also deals with the Unfair Dismissals Acts, 1977 to 1993 and the Protection of Employees (Employers’ Insolvency) Acts, 1984 to 2003 (dealing with such areas, amongst others, as arrears of pay due to an employee, holiday and sick pay etc.) where the employer is insolvent. For further information see the Department of Enterprise, Trade and Employment’s Guide to the Redundancy Payments Scheme, May 2010. www.deti.ie/publications/employment/ 2009/guideredscheme.pdf Protection of Employment Act 1977 This Act requires an exchange of information and consultation between the employer, the Minister for Labour, Trade and Consumer Affairs and employee representatives a full 30 days before making certain numbers of employees redundant (i.e. five or more in establishments employing 21 to 49 employees, rising to 30 or more in establishments with over 300 employees). The consultations must deal with the reasons for and the dates of the redundancies, with a view to enabling the Government, the employer and trade unions reduce or avoid the redundancies. An employer must supply the following information in writing to the employees’ representatives: 1. The reasons for the redundancies 2. The number and occupations of the employees to be made redundant 3. The number of employees normally employed by the company 4. The period to effect the redundancies.
Similar information must be supplied to the Minister for Labour, Trade and Consumer Affairs at least 30 days before implementing the proposals. The letter to the Minister should also contain an indication that consultations have been undertaken with the employees’ representatives. Many redundancy situations arise because of insolvency. In such circumstances the provisions of the Protection of Employees (Employers Insolvency) Act 1984 to 1991 apply. Transfer of Undertakings Regulations 2003 The European Communities (Protection of Employees on Transfer of Undertakings) Regulations 2003 re-enact and update the similarly entitled 1980 Regulations. The Regulations protect the rights of employees when a business is sold or otherwise transferred. Employees cannot be dismissed just because the business has been transferred, pension rights are preserved and employees must be informed of the transfer. CONSULTATION The Employees (Provision of Information and Consultation) Act 2006 requires employers to consult with employees on matters relating to the business. Initially only firms employing more than 150 workers are affected by the Act, but from March 2007 the Act will apply to all workplaces employing more than 100 people and from March 2008 to those employing 50 or more. EQUALITY The Employment Equality Act 1998 - 2004 The Employment Equality Act 1998 replaces the earlier Anti-Discrimination (Pay) Act 1974 and the Employment Equality Act 1977. The new Act deals both with the right to equal pay for equal work and discrimination. The Act describes discrimination as the treatment of one person in a less favourable way than another is, has or would be treated. Discrimination is outlawed on nine distinct grounds: gender, marital status, family status, sexual orientation, religious belief, age, disability, race, and membership of the travelling community. Employers are prohibited against discriminating against employees or prospective employees on any one of the nine grounds, in relation to access to employment, training and promotion, regarding and classification of posts, and conditions of employment. The Act also makes it illegal to discriminate against any of the nine categories in relation to pay. So while men and women should be paid the same rate
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for the same or like work, so also should those who fall into any of the other eight categories, for example age or race. The Act also deals with the issue of sexual harassment, which is defined as any unwanted act of physical intimacy or requests for sexual favours. Similarly harassment on non-gender grounds is covered by the Act. Employers may be liable for acts of harassment by themselves, staff or customers. The Act established the Office of the Director of Equality Investigations. If an employee has a complaint he/she may ask the director of equality investigations to investigate it. Complaints may be dealt with through mediation, by the director, by the Labour Court and in certain circumstances by the Courts. Maternity Protection Act 1994, Adoptive Leave Act 1994, Parental Leave Act 1998 and amending (updating) Acts There have been some recent changes in relation to maternity, adoptive and parental leave. The maternity leave entitlement of female employees granted under the Maternity Protection Act 1994, as amended by the Maternity Protection (Amendment) Act 2004 provides that an expectant mother is entitled to 22 weeks paid and 12 weeks unpaid maternity leave. From March 2007 the expectant mother is entitled to take 26 weeks paid and a further 16 weeks unpaid maternity leave. When an expectant mother notifies her employer of her intention to take maternity leave she should give her employer a medical certificate confirming her pregnancy and the expected week of her confinement. In certain circumstances she may, under health and safety legislation, be entitled to take up to 26 weeks post-birth leave. The Maternity Protection (Amendment) Act 2004 provides that: expectant mothers can attend one set of ante-natal classes without loss of pay; fathers can have time off to attend two ante-natal classes immediately prior to the birth; breastfeeding mothers shall be entitled (without loss of pay) to breastfeeding breaks or time off to breastfeed; additional periods of maternity leave. After the leave period the mother is entitled to return to the same job on the same terms and conditions and if this is not possible she should be offered suitable alternative work on no less favourable terms and conditions. She should suffer no loss in employment rights or break in continuity of service. The Adoptive Leave Acts 1994 and 2005 grant adoptive mothers the right to 20 weeks (this increased to 24 weeks in March 2007) leave from the date of adoption. Additionally the adoptive
LAW mother may take 12 weeks (this increasd to 16 weeks in March 2007) unpaid leave. The Parental Leave Act 1998, as amended by the Parental leave (Amendment) Act 2006 entitles each parent to 14 weeks unpaid leave for each child. The leave must be taken before the child is eight (or if the child is adopted within two years of the adoption). Leave can be taken as a continuous period or may be broken up. It must be taken with the employer’s consent. Work Permits In order to work in Ireland a non-EEA National (unless exempted) must hold a valid Employment Permit. The issue of an Employment Permit requires a job offer from a prospective Irish employer who has made every effort to recruit an Irish or EEA national for the post. Applications, which can be submitted by either the prospective employee or employer, are considered under the Employment Permits Acts 2003 and 2006. The holder of an Employment Permit is only permitted to work for the employer and in the employment stated on the permit. Should the employee named on the permit, for any reason, cease to be employed by the employer and in the employment stated on the permit during the period of validity specified, the permit and any copies thereof must be returned immediately to the Employment Permits Section. It is an offence for both an employer and an employee to be party to the employment of a non-EEA national without a valid employment permit. A non-EEA national, except in the cases listed below, requires an employment permit to take up employment in Ireland (the EEA comprises the Member States of the European Union together with Iceland, Norway and Liechtenstein). Citizens of non-EEA countries who do not require Employment Permits include: • Non-EEA nationals in the State on a Work Authorisation/ Working Visa • Van der Elst Case: The European Court of Justice delivered a judgement on the Van der Elst Case (Freedom to Provide Services) on 9 August, 1994. The Court ruled that in the case of non-EEA workers legally employed in one Member State who are temporarily sent on a contract to another Member State, the employer does not need to apply for employment permits in respect of the non-nationals for the period of contract. • Non-EEA nationals who have been granted permission to remain in the State on one of the following grounds: } permission to remain as spouse or a dependent of an Irish/ EEA national; } permission to remain as the parent of an Irish citizen; } temporary leave to remain in the State on humanitarian grounds, having been in the Asylum process; } explicit permission from the Department of Justice, Equality and Law Reform to remain resident and employed in the the State; } appropriate business permission to operate a business in the State; • A non-EEA national who is a registered student • Swiss Nationals: In accordance with the terms of the European Communities and Swiss Confederation Act, 2001, which came into operation on 1 June, 2002, this enables the free movement of workers between Switzerland and Ireland, without the need for Employment Permits. On 17 December 2008, the Government announced its decision that, from 1 January 2009, it would continue to restrict access to the Irish labour market for nationals of Bulgaria and Romania. Full details of the Employment Permits requirements in respect of Bulgarian and Romanian nationals are available at www.deti.ie/labour/workpermits/bulgariaromania.htm u
NERA Inspections: What to Expect The National Employment Right Authority (NERA) may undertake both ‘announced’ and ‘unannounced’ inspections of hotel and catering businesses, but typically, employers are notified prior to an inspection and informed of the records to be examined. The best way for an employer to prepare for an inspection is to ensure that they have all the necessary records available. The inspector will examine the records to establish that they are in compliance with the relevant employment legislation and that the correct legal minimum rates are paid to employees. The inspector will inform the employer during the course of the inspection if any breaches of the legislation are identified and how these can be rectified. They will also interview employees to verify the records examined. The records, which an inspector will require access to during the course of an inspection are: 1. Employer registration number with the Revenue Commissioners 2. Full name, address and PPS number for each employee (full-time and part-time) 3. Terms of employment for each employee 4. Payroll details (gross to net, rate per hour, overtime, deductions, shift and other premiums and allowances, commissions and bonuses, service charges, etc.) 5. Copies of payslips 6. Employees’ job classification 7. Dates of commencement and where relevant, termination of employment 8. Hours of work for each employee (including starting and finishing times, meal breaks and rest periods). These may be in the form of Form OWT1 (or in a form substantially to like effect). 9. Register of employees under 18 years of age 10. Whether board and/or lodgings are provided and relevant details 11. Holidays and public holiday entitlements received by each employee 12. Any documentation necessary to demonstrate compliance with employment rights legislation Employers in the hotel and catering industry should also ensure they are compliant with any relevant Employment Regulation Order (see JLCs), which sets out minimum pay and conditions in these industries. Details on these can be found at the Labour Court website, www.labourcourt.ie. Inspectors will initially examine records going back one year from the date of the inspection. However if underpayments of statutory minimum rates of pay are suspected records for three years prior to the inspection will be examined. Following the inspection, the employer will be written to with details of any breaches detected, a request that they be rectified within a specified time frame, and that documentary evidence be provided to show compliance. Where arrears of wages are due to employees, the employer is required to pay the amount due and provide confirmation of payment. In certain circumstances, where serious breaches are suspected or where employers refuse to co-operate, NERA may refer a case for prosecution. - Ger Deering, director, NERA
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LAW
Environmental Law The following summary of environmental legislative requirements is provided by the Green Hospitality Awards programme.
Benchmark Your Business Find out how your waste, water and energy management systems compare to national and international hospitality firms. Visit www.ghaward.ie WASTE Waste Management Act Requirements for hotels and catering businesses: Hotels/restaurants should only transfer waste to: • Collectors that have a waste collection permit that covers the area where the premises is located, and • Who bring the waste to a facility that has the correct licence/permit/certificate of registration for the type of waste in question. Packaging Regulations Requirements: A producer under the Packaging Regulations is defined as a person who for the purpose of trade or otherwise in the course of business, sells or otherwise supplies to other persons packaging material, packaging or packaged products. Hotels/caterers should determine if the amount of packaging that they place on the market exceeds 10 tonnes per annum and if annual turnover is > €1 million. Excluded from this is packaging destined for reuse, which has been returned and where the records requirements below are met. In the event that these two thresholds are exceeded, a hotel/restaurant is classified as a major producer and would have to: • Either join Repak or • Meet various self-compliance requirements. If under 10 tonnes per annum, for packaging destined for reuse (e.g. bottles
returned to supplier for reuse) will now have to maintain the following specified records (ask your supplier for these records). The new requirement regarding information on packaging destined for reuse applies to all producers. Where such packaging is returned to them for reuse, they must keep records for each trip or rotation of the packaging destined for reuse including: • A description, the material type, aggregate weight, and number of units of the packaging destined for reuse; • Dates on which the packaging/products were sold/supplied to the customer; • Dates packaging returned by the customer to the producer; • Dates on which the packaging destined for reuse was refilled/used for the same purpose. Businesses should ensure that the legal requirement for all packaging producers (regardless of tonnage) to segregate, or at least transfer, specified recyclable packaging waste streams for recovery is met. The specified streams are aluminum, cardboard, glass, paper, plastic sheeting, steel, and wood. Packaging waste which is contaminated so as to pose a risk to the health of any person is not included. Animal By-products Regulations & Foot-and-Mouth Disease (Prohibition on the Use of Swill) Order 2001 Requirements: The following is prohibited under the animal by-products legislation: the feeding of farmed animals other than fur animals with catering waste or feed material containing or derived from catering waste. The following exceptions: Swill includes: ‘any broken or waste foodstuff (including table, catering or kitchen refuse, scraps or waste) whether or not such foodstuff contains, or has been or may have been in contact with, any carcase or offal’.
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You cannot feed swill to cattle, sheep, pigs, goats, deer, other biungulates or poultry. With the exception of: • cereal grains • edible material of plant or vegetable origin, • bread and dough (including biscuits), • chocolate, or • milk or milk products that have undergone heat treatment as per regulatory requirements. Waste Management (Facility Permit and Registration) Regulations 2007 - 2008 Requirements: Activities under the Regulations subject to a Certificate of Registration include, since 1 June 2008, storage and biological treatment of biowaste on the premises where it is produced (< 50 tpa stored and treated, < 20 tonnes held at any one time; otherwise waste licence required). Biowaste means source segregated household or commercial waste of an organic or putrescible character, such as food or garden waste. Litter Pollution Legislation Requirements: • Hotels/restaurants must ensure that operations are undertaken in a manner that does not cause a litter nuisance visible from a publicly accessible area. • Loading, unloading and transportation to and from the site of goods and waste must be carried out in such a manner as to prevent a litter nuisance in publicly accessible places. • Waste must be stored in a manner which does not constitute a litter nuisance. • Where the public roads bordering hotel grounds have speed limits in place, the hotel is legally obliged to keep all footpaths and areas forming the edge of these public roads bordering with the premises free from litter. Businesses are obliged to implement any measures specified in any notices
LAW issued by the local authority to prevent or limit the creation of litter at the premises or on land in the vicinity of the premises. Waste Electrical and Electronic Equipment Legislation Requirements: Hotels must not dispose of waste electrical and electronic equipment (WEEE) with unsorted waste. As a business end user of electrical and electronic equipment (EEE), hotels and restaurants have responsibility for the management in accordance with the requirements of the regulations. From 31 December 2008, the responsibility for achieving the reuse and recycling targets outlined in the Regulations falls to the hotel as end user of business-to-business (B2B) WEEE where: • If the producer is a member of one of the approved schemes they are exempt and the responsibility falls back on hotels as the business end user. • The hotel is not replacing WEEE arising from EEE placed on the market prior to 13 August 2005 with new equipment or equipment that will fulfil the same function, or • The hotel has made alternative financial arrangements with a producer. In this case the hotel must provide annual information to the producer from 2009, at the end of January, adequate to meet their record keeping requirements showing WEEE was adequately treated and targets have been achieved for any WEEE in the previous year. Businesses should ask for information from the WEEE waste contractor that shows the targets are being met. Hotels/restaurants can transport WEEE to a collection point designated by a producer without a need for a collection permit as long as it is ≤ 0.5 tonnes and the following conditions are met: Hazardous Waste Regulations Requirements: Hotels generate small amounts of hazardous wastes including: Any waste materials, or their contaminated packaging, that have any of the following labels on their packaging are hazardous waste:
Harmful or irritant
Toxic or carcinogenic
Flammable
Dangerous for the environment
Corrosive (causes burns)
Oxidising (can react with other substances and give off heat)
• Records of the quantity, nature and origin of the hazardous waste; • Treatment carried out by the company or by another; and • The quantity, nature, destination, frequency of collection and mode of transport of hazardous waste transferred to another person. During temporary storage of hazardous waste onsite businesses must ensure that there is appropriate labelling on all containers and must not mix different categories of hazardous waste, or mix hazardous waste with non-hazardous waste. The Regulations prohibit disposal of waste oils to waters or drainage systems. If there is any asbestos onsite, and in the event of demolition work in this area, a demolition work plan needs to be obtained in advance. Shipment of Waste Regulations
Explosive
Materials that could be so labelled include cleaning chemicals, toner cartridges, garden chemicals, paints, wood preservatives, etc. Other hazardous waste may include: • Fluorescent tubes and other bulbs containing mercury • Batteries • Computer monitors and televisions (CRTs); fridges and freezers • Medicines • Contractors for air conditioning and refrigeration systems may generate waste liquid gases – these are classified as hazardous waste. The National Hazardous Waste Management Plan has recommended that civic amenity sites should be available for small quantities of hazardous waste such as paints, inks, etc from nonhousehold sectors. As a producer of waste (i.e. any person whose activities produce waste), including hazardous waste, hotels/ catering businesses are required to keep records. Hotels and restaurants, like all businesses, are required to compile and retain specified records on all hazardous waste sent off site and provide such information to the EPA on request. In short: if you get a C1 form – keep it on file. You don’t need a C1 form for: oils or for refrigerant/air conditioning gases if the contractor has Prior Annual Notification with the EPA. Records must be preserved for a minimum of three years. Information includes:
Requirements: Service contractors for refrigeration and air conditioning systems that take away waste or recovered refrigerant gases must have Prior Annual Notification with the EPA. Otherwise consignment notes are needed for such movements since 31 March 2008 and they would also need a permit. There is no need for consignment notes in relation to the movement of waste oils within the State. National Strategy on Biodegradable Waste Requirements: The strategy sets out options for future legislation in relation to food waste, paper waste, cardboard waste, and green waste. The continued ongoing focus on the organic fraction of biodegradable municipal waste means costs for disposal of such waste could be raised, its untreated landfilling may be banned, as well as alternative options becoming available. No legislation in force yet. Waste Management (Batteries and Accumulators) Regulations 2008 Any company can designate, in conjunction with the local authority, a collection point on its site for use by employees without any need for registration as long as the storage limit of 250kg of waste portable batteries and/or accumulators is not exceeded. Transport without permitting is also allowed in this case. A hotel/restaurant can request one of the schemes (WEEE 8
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LAW New Food Waste Regulations New food waste regulations came into force on 1 July 2010 requiring caterers to segregate food waste for separate collection. In areas where the local authority has already implemented a separate food waste collection there is no change, for all other areas the requirements are being implemented on a phased basis. From 1 July 2010 any food business producing more than 50kg of food waste per week will have to separate and segregate. Businesses producing less than 50kg have a further year to get their house in order, but only if they sent a written declaration to their local authority to this effect in advance of 1 July 2010.
Ireland collects in the Cork County area), or the individual producer if not in a compliance scheme, to collect portable batteries within 30 days. Where there is failure to do this, alternative arrangements can be made, and the scheme or selfcomplier invoiced for costs. ENERGY USE Energy Performance of Buildings Regulations Requirements: Since 1 July 2006 new buildings, or any works, material alteration or change of use of existing buildings, have to meet higher energy performance requirements (see list below). ‘Works’ is defined as including ‘any act or operation in connection with the construction, extension, alteration, repair or renewal of a building’. The following higher energy performance requirements are: - Limiting heat loss, and maximising heat gains (as appropriate) through fabric of the building. - Providing energy efficient space and water heating services including adequate control. - Ensuring the building is appropriately designed to limit need for cooling and, where air-conditioning or mechanical ventilation is installed, that systems are energy efficient, appropriately sized and adequately controlled. - Limiting heat loss from pipes, ducts and vessels used for the transport/storage of heated water or air. - Limiting heat gains by chilled water and refrigerant vessels, and by pipes and ducts that serve air conditioning systems.
- Providing energy efficient artificial lighting systems (other than emergency lighting or display lighting) and adequate control of these systems. The above is subject to transitional arrangements: not applicable where planning had been applied for on or before 30 June 2006 and substantial work has been completed (structure of the external walls erected) by 30 June 2008. For planning permission applications since 1 January 2007, any new buildings that are over 1000m2 have to have a feasibility assessment of alternative energy systems during the design stage, unless the building falls under one of the exemptions listed. Alternative energy systems listed include decentralised renewable energy supply systems, CHP, district or block heating or cooling if available, and heat pumps. Exemptions include: • An industrial building not intended for human occupancy over extended periods and where the installed heating capacity does not exceed 10 W/m2 • A stand-alone building with a total useful floor area of less than 50m2. • A temporary building as defined in the Building Regulations. Any newly constructed buildings since 1 July 2008 have to have a Building Energy Rating (BER), unless the building falls under one of the exemptions above. Any existing buildings will have to have a BER if let or sold from 1 January 2009 unless the building falls under one of the exemptions above. The NEAP (Non-domestic Energy Assessment Procedure) to measure the energy demand and CO2 emissions has been introduced in 2008. A BER is not needed for new nondomestic buildings where planning permission is applied for on or before 30 June 2008 and which are substantially completed by 30 June 2010. The promotion of best practice in boiler maintenance, use and replacement will be carried out by the Department of Communications, Energy and Natural Resources under this legislation. Inspection and Assessment of Certain Air-Conditioning Systems Regulations Requirements: Any air-conditioning systems with an effective rated output >12kW require regular inspection and assessment. Where there is more than one unit in a building, their outputs are aggregated for comparison with the threshold. A manual
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setting out procedures to be drawn up, but yet to appear even though this requirement is effective since 1 January 2008. 12kW is quite small and will likely result in most air conditioning systems in hotels and restaurants falling under this requirement. Specified maintenance, servicing and if needs be, system adaptation, must be carried out once this system is set up. Systems owners must have such systems formally and independently inspected and assessed in accordance with the official manual. Such systems must be maintained, serviced or adapted in accordance with the manual or as otherwise specified by a registered inspector or registered assessor. An authorised body or bodies is to be designated. A register of air-conditioning systems in use will be drawn up by this body. Assessors and inspectors are to be appointed by the authorised bodies. Assessors and inspectors will be obliged to comply with the official manual. The manual will set the frequency of assessment and inspection based on system size. Since 1 January 2008, the Regulations require system owners to also notify the authorised body (which is not yet designated however) without delay of any significant occurrence affecting the building or system concerned which could worsen the system energy usage, or of any significant modification/replacement of the system, in order to allow the authorised body to update the register. In advance of any manual being adopted for Ireland reference could be given by contractors to: EN standard 15240 Ventilation for Buildings - Energy performance of buildings. Guidelines for the inspection of airconditioning systems deals exclusively with ‘cooling’ components and issues. BUILDING CONTROL Building Control Acts & Regulations and Building Regulations Requirements: The Building Regulations set out detailed requirements to be observed in the design and construction of buildings. Hotels must apply these Regulations to all building work carried out. Hotels must ensure that all contractors observe the procedures set out under the Regulations during the construction of any new buildings on the site. New developments since 1 July 2004 must meet the revised version of the Technical Guidance Document Part B Fire. Construction products used in any
LAW relevant new developments since 1 June 2006 are required to meet European fire performance standards. Any relevant new developments at the site since April 2005 is required to meet the revised version of the Technical Guidance Document Part C which outlines radon control measures. Dual flush toilets are mandatory since 1 November 2008 in new buildings and in existing buildings where toilets are being replaced. Any new buildings or works to existing buildings, such as a material alteration or change to hotels should be aware that a statutory registration system for architects, building surveyors and quantity surveyors has come into operation since 1 May 2008. AIR EMISSIONS European Regulations on Substances that Deplete the Ozone Layer & Regulations on Fluorinated Gases, Greenhouse Gases Requirements: Need to identify the refrigeration systems, air conditioning systems, refrigerators/freezers, etc. that contain: • HCFC refrigerant gases (e.g. R22, R123) • HFC refrigerant gases (e.g. R407c, R410a, R404a), and identify how much refrigerant is contained in each item (usually on nameplates). During service and maintenance of these systems, hotels must ensure that the contractor takes precautionary measures to prevent leakages of HCFCs, PFCs or HFCs. Where fixed equipment has more than 3kg HCFC, PFC or HFC refrigerating fluid, it must be checked annually for leakages by competent personnel unless it is hermetically sealed; > 30 kg HFCs or PFCs once every six months and > 300kg HFCs or PFCs once every three months. At the end of life of such equipment must ensure that the gases are recovered by certified personnel and sent for recycling or destruction. For HFCs and PFCs need to maintain records on amounts of gases installed, added and recovered during servicing maintenance and final disposal, identification of the company or technician performing the service/ maintenance, dates, and results of checks since 4 July 2007. WATER Water & Emissions (Water Framework Directive & Regulations, Water Pollution Act & Regulations, Bathing Water Regulations, and Fisheries Acts)
Requirements: Under the water pollution legislation there is a general prohibition on entry of polluting matter to waters. Prosecutions can be made under the Fisheries Acts for allowing deleterious matter fall into any water – deleterious meaning something that will be injurious to fish, or impair their spawning grounds or food. Hotels may have a licence under the water pollution Act for discharge to sewer or to waters. Any conditions attached to this licence must be adhered to. River basin management plans to be drawn up under the Water Framework Directive will include a programme of measures. These could include the promotion of the efficient use of water, measures to address septic tanks where identified as a problem, measures to address pollution of rivers and estuaries from sewage, and measures for improving rivers for fishing. A premises could be designated as a potential source of pollution in the bathing water profile if in the vicinity of a bathing water area. Measures by local authorities to increase the number of bathing areas classified as good or excellent and management measures to prevent, eliminate or reduce the causes of pollution in relation to poor waters is to be carried out. The definition of bathing area is broader under new legislation, so that from 2011 there will be additional areas coming under the Regulations. Water Use (Water Services Act 2007 & Drinking Water Regulations) Requirements: As a user of water, hotels are required by law to meet the following duties of care requirements (since 31 December 2007): • The owner of a premises is required to ensure that the internal distribution system is sufficient and maintained to ensure that water intended for human consumption meets quality requirements at the tap. • Ensure that the distribution system of the premises, and all taps connected to it are maintained in such condition as to ensure that water does not leak from the distribution system or any taps connected to it, and shall be responsible for its repair and renewal. • The water services authority will be able to direct the owner of a premises to undertake remedial action to improve the internal distribution system to meet quality requirements or to fix leaks. • An owner or occupier of a premises
must not permit waste water to be discharged from the premises to a sewer in a manner that could cause a risk to human health or the environment, including risk to waters, the atmosphere, land, soil, plants or animals, or create a nuisance through odours. • An occupier must ensure that all drains, manholes, gullytraps, treatment systems, and waste water works serving that premises are kept so as not to cause a risk to human health or the environment, or create a nuisance through odours. • Prohibition on allowing any matter/ substance to any sewer or drain which could interfere with the free flow of sewage or surface or storm water; prejudicially effect the treatment, recovery or disposal of the contents of the sewer or drain due to its temperature, chemical composition or otherwise; cause a risk to human health or safety or cause a risk to the environment. • Prohibition on allowing any polluting matter including sewage to storm water drains. • The occupier of a premises must notify the water services authority about a leak, an accident or other incident concerning waste water discharges which can cause a risk to human health or safety, or the environment, or which could affect the treatment, recovery or disposal of the contents of the drain, sewer or treatment system, and must actively co-operate and comply with the instructions. Any future Regulations in relation to conservation of water will have to be implemented as relevant. The sanitary authority is obliged to inform the hotel when departures from standards are granted and provide advice as appropriate, and when there is potential danger to human health and remedial actions being taken by the sanitary authority. The sanitary authority is exempt from responsibility where there is a deficiency in quality due to the premises’ distribution system. However the sanitary authority must inform and advise the owner in such an event. The occupier of a premises must notify the water services authority about leaks (where not on own supply). NOISE Requirements: Hotels/bars should be aware that any person can bring legal action to have a noise nuisance dealt with under noise legislation. 8
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LAW Under new noise legislation, hotels included in the agglomerations of Dublin and Cork will be included on noise maps to be produced. Noise action plans will be produced to prevent and reduce environmental noise, which may include measures such as regulatory measures, technical measures at noise sources, landuse planning, etc. DANGEROUS SUBSTANCES Packaging & Labelling Legislation Requirements: Appropriate classification, packaging and labelling will be present on any chemicals (e.g. cleaning chemicals, swimming pool chemicals, garden chemicals, maintenance material) in use that are classified as dangerous. Suppliers of such materials are obliged to provide safety data sheets to hotels, since hotels are professional users of such substances. HABITATS & BIODIVERSITY Legislation on Natural Heritage Areas (NHAs), Special Areas of Conservation (SACs), and Special Protection Areas (SPAs) If located in or near a Natural Heritage Area (NHA), Special Area
Of Conservation (SACS), or a Special Protection Area (SPA), or such proposed areas, local authorities will give regard to such areas when granting planning permissions, discharge licences, etc. See lists of these areas by county at www.npws.ie. Department of the Environment Guidelines on Biodiversity A series of sectoral guidelines for the protection of biodiversity has been published by the Department of the Environment, Heritage and Local Government. The guidelines consist of three different documents for the business, construction, and tourism sectors. The aim of the guidelines is to protect and preserve flora, fauna and habitats when carrying out work activities in these sectors. While not a legislative requirement, these Guidelines recommend that a Biodiversity Action Plan tailored to each premises/site be included in environmental management systems or corporate social responsibility programmes. The construction guidelines could also be taken into account during any construction projects onsite.
earth2earth Compostable =
FOOD WASTE SOLUTION Bags: • Compostable to EN13432 • Heat resistant • Water Proof • High Quality • Longer Shelf Life • Competitive Price Bins: • HACCP Compliant • Waste will not exceed H&S lifting restrictions • 2 year guarantee • High Quality structure
Thorn Environmental Ltd at 01 280 8612 or email info@thorn.ie 82 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
PLANNING The Planning and Development Acts 2000 – 2002 and Associated Implementing Regulations. Requirements: Development is subject to the Planning and Development Acts. ‘Development’ means the carrying out of any works on, in or under land or the making of any material change in the use of any structures or other land. Hotels submit relevant planning applications in respect of such development, unless it is exempted development. Hotels must adhere to all conditions attached to all planning permissions received. Ensure conditions attached to all planning permissions that require action on the part of the hotel are fulfilled. For planning permissions received in more recent years, including those just for extensions, alterations, etc. can cover a wide variety of environment related issues. Actual environmental conditions attached to the planning permission for a recent hotel development include the following: • Endeavour to use sustainable sources of energy, and to operate an energy conservation policy on the design and operation of the complex. In particular
LAW the use of combined heat and power to be investigated for possible use. • Waste storage including segregation, proper collection, and recycling; proposals for reduction and on-site treatment of wet kitchen waste. • Emissions to sewer: use of grease traps; use of an oil interceptor including a maintenance regime and associated waste disposal. • Ensuring surface waters to the river is free from herbicides, pesticides, fertilisers and other substances which could have a harmful effect on the environment. Use of silt traps on surface waters going to the river. • Noise limits and associated hours; any music to be inaudible within the nearest noise sensitive receptor; noise attenuation on ventilation/air-con. • Provide a suitable environment for wildlife, particularly for birds and bats, engaging the services of experts in this regard. (The above environmental conditions are only for the operational phase of this particular development. There were additional environmental conditions relating to the construction phase.) Under 2008 Regulations hotels could
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without the need for planning permission: wind turbines; CHP; PV solar panels; thermal solar panels; ground or air source heat pumps; biomass boilers including storage and flues. Conditions are specified in respect of such exemptions (e.g. size, location, etc.). Developments requiring Environmental Impact Statements (EISs): An Environmental Impact Statement (EIS) is required for: • Holiday villages which would consist of more than 100 holiday homes outside built-up areas; hotel complexes outside built-up areas which would have an area of 20 ha or more or an accommodation capacity exceeding 300 bedrooms. • Permanent camp sites and caravan sites where the number of pitches would be greater than 100. • Sea water marinas where the number of berths would exceed 300 and fresh water marinas where the number of berths would exceed 100. • Any changes or extension of development which would result in an increase in size greater than 25%, or an amount equal to 50% of any of these thresholds, whichever is the greater. • Construction of car-parks providing more than 400 spaces. 08:23
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Prevention is Better than Cure The Clean Technology Centre at Cork Institute of Technology has produced Less Food Waste More Profit – A Guide to Minimising Food Waste in the Catering Sector. This comprehensive guide can be downloaded from www.ctc-cork.ie.
The planning authority can still require an EIS for a sub-threshold planning application where it considers it would be likely to have significant effects on the environment. In deciding this it will consider: • Characteristics of the development: size, waste, resources, pollution, nuisances, and accident risk. • Location: environmental sensitivity; existing use; abundance quality and regenerative capacity of natural resources; absorption capacity of the natural environment looking at wetlands, coastal zones, mountain and forest areas, nature reserves and parks, classified/protected areas including special protection area (birds) proposed or designated special area of conservation, a Natural Heritage
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HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 83
LAW Area, or a reserve under the Wildlife Act, areas where quality standards have been exceeded already, densely populated areas, and landscapes of historical, cultural or archaeological significance. • The characteristics of potential impacts including the extent of impact (geographical area and population affected); transfrontier nature, magnitude, complexity, probability, duration, frequency, and reversibility of the impact.
Additional Relevance for Protected Structures: If a premises, or part of it is on the record of protected structures, the hotel as the owner/
occupier has a duty of care towards it. The hotel must ensure that neither the building, nor any element of it that contributes to its special interest, is endangered directly or indirectly through harm, decay, damage, or neglect over a short or long period. In general, if a structure is maintained in a habitable condition and routine maintenance is carried out (e.g. cleaning out gutters, repair of slipped slates), then it should not become endangered. The protection applies to all parts of the structure that contribute to its character and special interest, including its interior, surrounding land or ‘curtilage’, and any other structures on that land, and their interiors, and all fixtures and features of these structures. Any applications for development or alteration require consultation with the planning authority, either through preapplication discussions, the planning application process or a declaration to ensure that elements that make the
structure significant are not lost during development. Protected Structures: Certain works that are normally considered exempted development may require planning permission when taking place on a protected structure, if those works would affect the character of the structure or any element of the structure that contributes to its special interest. A hotel may ask the local authority for a declaration indicating the types of works that could be carried out without materially affecting the character of the structure. These works would not require planning permission. Generally, in a declaration, maintenance works carried out in accordance with the Department of the Environment Conservation Guidelines would be deemed to not materially affect the character of the structure and, therefore, would not require planning permission. Grant assistance for conservation is available from the local authority. u
Compliance with the law is the responsibility of each business. The above environmental summary, plus the food, liquor licensing, health and safety and employment law sections are a guide to current legislation affecting the sector. Please note, however, that
legislation is constantly evolving and therefore the guide may not include every relevant regulation at the time of printing. Businesses should take legal advice and/or guidance from their local authorities to ensure that they are
compliant with required legislation. Neither Hotel & Catering Review, nor the Green Hospitality Awards programme in the respect of the environmental section, can be held responsible for any action any business takes in respect of this guide.
Additional Relevance for Development on Foreshores: If part of the boundary of a premises borders a foreshore, it will be necessary to apply for a licence under the Foreshore Act for any development on the foreshore.
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84 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
Reference
Other important bits of information 86 92 95 97 98
JLC VAT & Tax Classification Music Licence Diary
HOTEL & CATERING REVIEW â?&#x2013; Directory & Buyers guiDE 2010-2011 85
JLC
Joint Labour Committees Setting Wage Rates for the Hotel and Catering Industry
Minimum rates of pay, and other conditions of work, for workers in certain sectors, including the hotel and catering industry, are determined by Joint Labour Committees (JLCs). Currently, there are 17 JLCs in existence, including JLCs for the catering industry in Dublin/Dun Laoghaire, the catering industry outside Dublin/Dun Laoghaire and the hotel industry outside Dublin/Dun Laoghaire and the Borough of Cork. Each JLC is composed of representatives of workers and employers in the sector concerned. While JLCs are established by means of a statutory order made by the Labour Court, they are independent bodies
which determine minimum rates of pay and conditions of employment for workers in their respective sectors. The pay and conditions agreed by the JLCs are given the force of law in Employment Regulation Orders made by the Labour Court on foot of proposals made to the Court by the JLCs. The latest EROs for the Catering JLCs for Dublin/Dun Laoghaire and outside Dublin/Dun Laoghaire came into force on 29 June 2009. These EROs set similar rates of pay for catering businesses in Dublin and elsewhere in the country, removing the divergence which previously saw businesses outside
Dublin/Dun Laoghaire pay a higher premium to staff working on Sundays than those within the capital. The most recent rates set for the hotel industry outside Dublin/Dun Laoghaire and the Borough of Cork at the time of this Directory going to press (June 2010) dated from 16 September 2009. At time of print there were no new EROs planned for the hotel or catering industries in Ireland. For an update on wage rates and conditions of employment in the future check the Labour Court website www.labourcourt.ie and subsequent editions of Hotel & Catering Review.
Catering JLC – outside Dublin/Dun Laoghaire (for the country outside the old Dublin/Dun Laoghaire Borough areas) ALSO
Catering JLC – Dublin/Dun Laoghaire (for the areas known, until 1 January 1994, as the County Borough of Dublin and the Borough of Dun Laoghaire) Rates from 29 June 2009 1. Minimum Weekly Rates of Pay A. Chef/Cook
C. Second Head Chef/Second Cook/Sous Chef Full rate
e379.19
Twelve months’ initial rate (90% of full rate)
e341.27
Full rate
During first year of training (75% of full rate)
e278.03
During second year of training (80% of full rate)
e296.56
During first eight months e272.47 of training (75% of full rate)
e333.63
During second eight months of training (80% of full rate)
e290.63
During third year of training (90% of full rate)
e326.96
Trained (full rate)
e370.70
Under 18 years of age (70% of full rate)
e259.49
During third eight months of training (90% of full rate) Trained (full rate)
e363.28
Under 18 years of age (70% of full rate)
e254.30
B. Head Chef/Cook
e386.96
E. Head Waiter Head Waitress/ Head Barperson Second Head Waiter/Second Head Waitress Second Head Barperson
D. Waiter/Waitress/Barperson
Twelve months’ initial rate e326.96 (90% of full rate) F. Clerical Worker General Worker Short Order/Fast Service Cook Counter Assistant Full rate
86 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
e363.28
e363.28
Twelve months’ initial rate e326.96 (90% of full rate) Under 18 years of age (70% of full rate)
e254.30
JLC 2. Provisions relating to 12 Months’ Initial Rate (a) Where the rate described as the ‘12 months’ initial rate’ is payable to any class of worker in accordance with the provisions of paragraph one, ‘Minimum Weekly Rates of Pay’, that rate shall be calculated at 90% of the appropriate full rate for that class of worker after the appropriate deduction, if any, has been made from that full rate in accordance with the provisions of paragraph four, ‘Board and Lodgings’. (b) The 12 months’ initial rate applies to workers for the first 12 months of employment in any of the relevant job classes by any employer. (c) This rate does not apply, or will cease to apply, two years after the date of an employee’s first employment over age 18, irrespective of the employer with whom, or the sector in which, the employee was employed. 3. Part-time or Casual Workers Any part-time or casual worker shall be paid pro-rata at the hourly equivalent of the weekly rate appropriate to his/her particular class category of employment, as set out in paragraph one. The hourly rate is calculated by dividing the relevant full time weekly rate by 39. 4. Board and Lodgings (a) If a worker employed in a catering establishment receives board and lodgings, board only or lodgings only from his/her employer, an appropriate amount, as follows, may be deducted from his or her pay: Per Week
Per Day
For full board and lodgings e7.73 e54.13 For full board only e32.14 e4.60 For lodgings only e21.85
e3.14
Where partial board is provided, the employer may deduct e1.53 per meal to a maximum amount of e4.60 per day. (b) In this paragraph, (i) ‘full board’ means an entitlement to three meals in any 24 hour period. (ii) ‘week’ means a seven day week. 5. Service Charges and Gratuities (a) Service charge, where levied will be distributed among all staff excluding management personnel and trainee managers. (b) Service charge will be distributed through the payroll system with pay for the pay period during which the
service charge was collected, but not less frequently than on a monthly basis. (c) Service charge, when distributed to employees through the payroll system, may be regarded as pay for the purposes of paragraph one. (d) Gratuities and tips shall not be regarded as pay for the purposes of paragraph one. 6. Overtime (a) Overtime shall be paid at the rate of time plus one half for hours worked in excess of the rostered hours on any day or in excess of 78 hours per fortnight. (b) Work done on a day on which a worker would normally be off duty, including Sunday, shall be paid for at the rate of double time except where an option to take time off in lieu is agreed between the employer and the worker in writing in advance. In which case the following will apply: (i) Payment at the basic rate for hours worked plus the equivalent paid time off at the basic rate. (ii) Paid time off (paid at the basic rate) for the number of hours equal to twice the number of hours worked on the day in question. (c) Each worker shall be made aware of his or her rostered duty one week in advance of the commencement of that rostered duty where reasonably possible. Any hours worked in excess of rostered duty on any day shall be paid for at the overtime rate of time plus one half up to 12am, and thereafter at double time. (d) Part-time and casual workers will be entitled to overtime on a daily basis after completion of their rostered shift or after eight hours, whichever is longer. 7. Sunday Work (a) Within the 78 hour fortnight, every second Sunday shall be regarded as a day off, except where agreed by both the employer and the employee in writing. In addition, each worker shall be entitled to minimum rest periods in accordance with the provisions of the Organisation of Working Time Act, 1997. (b) All workers rostered to work on Sunday, other than on overtime, shall be paid time plus one-third for rostered work. 8. Night Duty (a) A worker rostered to work night duty between the hours of 12am and 7am which is not overtime and is not covered by a trade union negotiated shift pay agreement, shall be compensated by the payment of an allowance equivalent to 25% of his/her basic pay, for hours worked during that period.
(b) Paragraph (a) applies only to night time workers as defined in Section 16 of the Organisation of Working Time Act, 1997. PART II – Minimum Conditions of Employment 9. Normal Working Hours (a) The normal working fortnight shall be 78 hours for full-time employees aged 18 years and over, over a minimum period of eight days and a maximum period of 10 days. (b) Normally, staff may be rostered for a maximum of 10 hours per day, before overtime, but this may be extended to a maximum of 12 hours, with the agreement of the individual employer and employee. (c) Where an employee is employed in more than one employment, he or she shall inform each employer of hours worked in any other employment, to allow the employer to ensure compliance with the provisions of the Organisation of Working Time Act, 1997. (d) Subject to sub-paragraph (e), young persons aged 14 and 15 may only be employed on holiday work (maximum of 35 hours per week) or on work experiences (maximum of 40 hours per week). The normal number of hours for young persons on holiday work shall be 70 hours in any fortnight, but must not exceed 35 hours per week, and for young persons on work experience shall be 78 hours in any fortnight, but not exceed 40 hours per week. The normal number of hours for young persons aged 16 or 17 shall be 78 hours in any fortnight but must not exceed 40 hours in any week. A person who employs a young person to carry out general duties in a licensed premises may require the young person to work up to 11 p.m. on any one day, where (i) The day is not a day immediately preceding a school day during a school term where the young person is attending school, and (ii) The young person is not required or permitted to commence work until 7am on the following day and shall have regard to the Code of Practice concerning the Employment of Young Persons in Licensed Premises as per S.I. No. 350/2001 – Protection of Young Persons (Employment) Act, 1996 (Employment in Licensed Premises) Regulations, 2001. (e) In relation to workers under the age of 18, the provisions of the Protection of Young Persons (Employment) Act, 1996 shall apply. 10. Annual Leave and Public Holidays (a) All employees are entitled to annual leave and public holidays in accordance with the provisions of the Organisation of Working Time Act, 1997. 8
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JLC Entitlements to public holidays are as follows :Christmas Day, St Stephen’s Day, New Year’s Day, St Patrick’s Day, Easter Monday, First Monday in May, First Monday in June, First Monday in August and last Monday in October. Where a worker is required to work on a public holiday or where a public holiday coincides with a rest day, he/she shall be given either – (a) a paid day off on that day, or (b) a day off in lieu with pay within a month of that day, or (c) an additional day with pay added to his/her annual leave, or (d) payment for the day equivalent to twice the amount of a full day’s pay. Payment for public holidays will be calculated in accordance with the provisions of the Organisation of Working Time Act, 1997. Part-time/temporary/casual employees are entitled to payment for Public Holidays if they have worked 40 hours in the five weeks immediately prior to the day before the Public Holiday. (b) Six weeks’ notice of intention to allow annual leave shall be given by employers to their workers. (c) Where a worker has worked on any public holidays throughout the year, the days off in lieu may be taken consecutively and added to the worker’s annual leave. 11. Spreadover Duty/Starting and Finishing Time (a) The maximum period for spreadover duty shall not exceed 13 hours in any day. The maximum number of spreadover duties in any fortnight shall be five, subject to a minimum break of three hours in each duty or less by agreement between the employer and employee. (b) For workers aged 18 years and over, a minimum period of 11 hours shall elapse between a worker’s normal finishing time each night and starting time next morning as per the Organisation of Working Time Act, 1997. (c) In relation to workers under the age of 18, the provisions of the Protection of Young Persons (Employment) Act, 1996 shall apply. 12. Breaks and Rest Periods (a) The provisions of the Organisation of Working Time Act, 1997, shall apply in relation to breaks and rest periods. (b) In relation to workers under the age of 18, the provisions of the Protection of Young Persons (Employment) Act, 1996 shall apply. An employer shall not require an employee to work for a period of more
than four hours and 30 minutes without allowing him or her a break of at least 15 minutes, which is a paid break. An employer shall not require an employee to work for a period of more than six hours without allowing him or her a break of at least 30 minutes; such a break may include the break referred to above. No worker over the age of 18 shall be required to work continuously for more than four hours and 30 minutes without a break of at least 15 minutes, exclusive of main meal break. (i) Workers under 16 years of age must have the following breaks: After each four hours
half hour
In each period of 24 hours
14 consecutive hours
In any period of seven days
two days off
(ii) Workers over 16 and under 18 years of age must have the following rest breaks: After each four hours and 30 minutes
half hour
In each period of 24 hours
12 consecutive hours
In any period of seven days two days off (c) These provisions may be modified in relation to employment of close relatives in a family business. (d) As far as practicable, the days off are to be consecutive. 13. Sick Pay Scheme The following sick pay scheme shall apply: (a) The Sick Pay Scheme will be a noncontributory scheme. (b) No payment will be made for the first three days of any absence. (c) The employer is to be contacted one and a half hours prior to the employee’s normal starting time on the first day of absence. (d) A certificate signed by a medical practitioner, specifying the nature of the illness, is required on the third day of absence, and weekly thereafter. (e) At the choice of the employer, the Sick Pay Scheme will apply on an annual basis, either from 1 January to 31 December or from 1 April to 31 March, with no transfer of benefit from one year to the next. Individual employees will be eligible for benefit under the scheme after two years’ continuous service. (f ) The scheme will apply to full-time staff. The scheme will apply to part-time staff on a pro rata basis. (g) Any employee found to be abusing the Sick Pay Scheme will be subject to the full disciplinary procedures up to and including dismissal.
88 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
(h) The employer will reserve the right to refer an employee for an assessment by the company doctor/occupational health physician. The employer will meet the cost of the referral. (j) The Sick Pay Scheme will not cover absences relating to the following: - Traffic accident(s) - Substance abuse - Dangerous sports (i.e. martial arts, mountaineering, skiing, parachuting, flying as a hobby, hang-gliding) - Injuries sustained while working for another employer. (k) All staff who qualify will be entitled to three weeks basic pay, less any entitlement to social welfare payment, in any one year as set out at (e) above. For part-time staff, pay will be based on the average of the preceding 13 weeks worked. It will be the responsibility of the employee to claim social welfare entitlements while on sick leave. (l) Payments will only be made when absence is medically certified. 14. Certificate of Service Each worker shall be entitled to receive from his or her employer on termination of his or her employment, a certificate of service showing the period of such employment, in each particular grade/ position in which he or she may have been employed. 15. Bullying/Harassment/Grievance/ Disciplinary Procedures (a) Each employer will include, in the conditions of employment, details of the procedures to apply in the event of issues arising in relation to bullying, harassment, grievance and discipline. In this regard, the following Codes of Practice are to be noted: - Industrial Relations Act, 1990 (Code of Practice on Grievance and Disciplinary Procedures) (Declaration) Order, 2000 – S. I. No. 146/2000. - Industrial Relations Act, 1990 (Code of Practice Detailing Procedures For Addressing Bullying in The Workplace) (Declaration) Order, 2002– S. I. No. 17/2002. - Employment Equality Act, 1998 (Code of Practice) (Harassment) Order, 2002 – S. I. No. 78/2002. - Code of Practice for Employers and Employees on the Prevention and Resolution of Workplace Bullying, published by the Health and Safety Authority, effective 1 May, 2007. The procedures will also state that an employee may be represented, at any stage of the procedure, by a colleague or Trade Union official of his/her choice. (b) The following provisions shall apply in the event of a dismissal: (i) In the event of a dismissal, the procedures will include the warning stages
JLC to apply prior to dismissal and will make reference to verbal and written warnings and to the fact that, depending on the nature of the misconduct/performance, the preliminary stages of the procedures may be bypassed. (ii) In the event of a summary dismissal, no decision will be taken until the matter has been fully investigated by management. (iii) An employee may wish to challenge a dismissal to a Rights Commissioner, the Labour Relations Commission, the Labour Court, the Equality Authority or the Employment Appeals Tribunal or may
pursue the matter under common law. 16. Day Release Training Where a trainee is following a recognised or accredited apprenticeship training course which has as a component a day release element, he or she shall be entitled with pay to attend such course provided day release attendance is certified. Attendance on a day release programme shall be determined as a day worked for the purpose of calculating weekly working hours and statutory entitlements. 17. Notice of Termination Employees will be entitled to receive the
appropriate period of notice as set out in the Minimum Notice and Terms of Employment Acts, 1973- 2005, except in certain circumstances justifying immediate termination of employment by the employer.
A person wholly or mainly engaged in the preparation and/or service of food at a counter and ancillary duties.
who works on a casual basis. Under the Protection of Employees (Part-time Work) Act, 2001, a part-time employee is considered as working, at a particular time, on a casual basis if at that time:(i) he or she has been in the continuous service of the employer for a period less than 13 weeks, and that period of service and any previous period of service by him or her with the employer are not of such a nature as could reasonably be regarded as regular or seasonal employment, or (ii) he or she fulfils, at that time, the conditions specified in an approved collective agreement (as defined in section 11 (5) of the Act) that has effect in relation to him or her, and regards him or her for the purposes of that agreement as working on a casual basis.
PART III – General Provisions 18. General Nothing in this Employment Regulation Order shall be taken to exclude, limit or be in any way inconsistent with the rights of any employee under any statutory enactment.
Definitions of Job Classes (a) Chef/Cook A person who has completed three years’ service at cooking duties and is engaged in the preparation and cooking of food for service to the public and/or staff.
(b) Short Order Cook/ Fast Service Cook
(f) Clerical Worker
A person wholly or mainly engaged in clerical, reception and/or cashier duties.
g) General Worker
A person who is solely engaged in the preparation and/or cooking of any one or a combination of the following: hamburgers, beef burgers, fish, chips, pizza, pancakes and snack foods.
(c) Waiter/Waitress
A person who has completed two years’ service and is wholly or mainly engaged in the service of food at a table and ancillary duties.
(d) Barperson
A person who has completed two years’ service who is wholly or mainly engaged in the service of alcoholic drinks and other beverages and ancillary duties.
(e) Counter Assistant
A person wholly or mainly engaged in any one, or a combination, of the following:general kitchen portering duties, the preliminary preparation of food prior to cooking, and other general duties, including cleaning or washing-up duties, not covered in the definitions of the other classes of workers contained in this panel.
(h) Part-time Employee
A part-time employee is an employee whose normal hours of work are less than the normal hours of work of a full-time employee engaged in comparable work.
(j) Casual Employee
A casual employee is a part-time employee
(k) Period of Service
The period of service specified in the definitions at (a), (c), and (d) of this panel shall include time spent on a training course.
HOTELS JOINT LABOUR COMMITTEE (except the County Borough of Cork and the areas known, until 1 January 1994, as the County Borough of Dublin and the Borough of Dun Laoghaire) Rates effective from 16 September 2009 Statutory Minimum Rates Of Remuneration Section I All hotel workers while training (i) Under 18
e248.31
SECTION II Experienced adult hotel worker (i) Cook Trained
e354.43
Second Head Cook
e382.09
Head Porter
e373.00
*Note: This rate applies to a worker able and willing, as required, to perform the general work of a hotel not covered in the other job descriptions herein, as part of normal duties.
Head Cook
e399.99
(ii) Age 18 and over e265.93 First one-third period (not exceeding 12 months)
(ii) Waiter/Waitress
e354.43
e283.55 Second one-third period (not exceeding 12 months)
Head Waiter/Waitress
e373.11
(iii) Barperson
e354.43
Third one-third period e319.20 (not exceeding 12 months)
Second Head Barperson
e362.47
Head Barperson
e372.38
(iv)House Assistant/ General Worker*
e354.43
(ii) First year after date of e283.55 first employment over age 18
(v) Porter
e354.43
Second Head Porter
e362.71
(iii) Second year after date of first employment over age 18
Following completion of third period
e354.43
Note: Training is formal structured training as defined in accordance with Section 16 of the National Minimum Wage Act, 2000.
Second Head Waiter/Waitress e362.71
SECTION III Hotel workers not covered by Section I or II (i) Under age 18
e248.31
e319.20 8
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 89
JLC Section IV Board & Lodgings If a hotel employee receives board and lodgings, board only or lodgings only from his/her employer, the following amounts may be deducted from his/her pay: Per Week*
Per Day
For full board and lodgings e7.73 e54.13 For full board only e32.14 e4.60 For lodgings only e21.85
e3.14
Full board means an entitlement to three meals a day in the hotel. No compensatory payments are due for not availing of this entitlement, with the exception of statutory entitlements. *Per week means a seven-day week. Service Charge Where service charge is distributed to an employee through the payroll, the amount so distributed can form part of the weekly earnings referred to above. This and other components which may be taken into account to determine an employee’s average rate of pay are set down in Part 1 of the Schedule to the National Minimum Wage Act, 2000. NOTES: In calculating the statutory minimum rate of remuneration applicable to any of the workers specified in Sections I, II or III of this Part, the following provisions shall apply:1. A worker who has completed a fulltime hotel training course of six months’ duration, under the auspices of Fáilte Ireland or a Vocational Education Committee shall, on commencement of employment, be placed on the appropriate second year scale. 2. A worker who has completed a full-time training course of two years’ duration, under the auspices of Fáilte Ireland or a Vocational Education Committee shall, on commencement of employment, be placed on the appropriate third year scale. 3. In any hotel where only junior staff of any of the following categories are employed – waiting, cooking and bar staff, house assistants and porter – the following provisions shall apply:(a) where four juniors are employed, one of the four shall be placed on the next higher scale (b) for each additional three juniors employed, one additional junior shall be placed on the next higher scale. 4. In any hotel where none of the cooking
staff is on full rate, one of the cooks shall be paid a rate one year in excess of the highest prevailing rate of any of the cooking staff. 5. In the case of temporary staff employed in seasonal hotels, the season, or that part of the season during which the hotel is open, shall count as a full year for the purpose of calculating the appropriate rate of pay applicable the following season. PART II STATUTORY CONDITIONS OF EMPLOYMENT Nothing in this Employment Regulation Order shall be taken to exclude, limit or be in any way inconsistent with the rights of any employee under any statutory enactment. Section I – Normal Working Hours 1. During the season the normal working fortnight shall be any 10 days. 2. During the off-season the normal working fortnight shall be 10 days, calculated on the basis of alternate Sundays off. The ‘Season’ means the period commencing on the Sunday before Easter Sunday and ending on the last Sunday in September. 3. The normal number of hours for workers aged 18 years and over in any fortnight shall be 78 hours. 4. Hours of work for young people: (i) Young persons aged 14 and 15 may only be employed on holiday work (maximum of 35 hours per week and seven hours per day) or on work experience (maximum of 40 hours per week and eight hours per day). The normal number of hours for young persons aged 14 and 15 on holiday work shall be 70 hours in any fortnight, but must not exceed 35 hours per week and seven hours per day, and for young persons on work experience shall be 78 hours in any fortnight, but must not exceed 40 hours per week and eight hours per day. (ii) The normal number of hours for young persons aged 16 and 17 shall be 78 hours in any fortnight but must not exceed 40 hours in any week and eight hours per day. Section II – Holidays 1. All employees are entitled to paid annual leave in accordance with the provisions of the Organisation of Working Time Act, 1997, which include: (a) Four working weeks in a leave year in which the employee works at least 1,365
90 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
hours (unless it is a leave year in which he or she changes employment), (b) One third of a working week for each month in the leave year in which he or she works at least 117 hours, or (c) Eight per cent of the hours an employee works in a leave year (but subject to a maximum of four working weeks). 2. Entitlement in respect of Public Holidays will be in accordance with the provisions of the Organisation of Working Time Act, 1997. 3. Six weeks’ notice of intention to allow annual leave shall be given by employers to their workers. 4. Where a worker has worked on any public holidays throughout the year, the days off in lieu may be taken consecutively and added to the worker’s annual leave. Section III – Other Conditions Of Employment Overtime Rates: 1. Overtime shall be paid for at the rate of time-and-a-half. Overtime rates shall be calculated by reference to the hourly rate, which shall be the appropriate weekly rate without board or lodging divided by the declared normal number of hours worked per week. 2. A worker rostered to work night duty, which is not overtime, shall be compensated by the payment of an allowance equivalent to 20% of his/her basic pay. 3. Sunday Work (i) Work performed on Sunday, shall be paid for at time and a third. The extra which is additional to normal pay will be based on the appropriate rates without board or lodging. (ii) When an employee works on a Sunday which is in addition to the 78 hour rostered fortnight he/she shall be paid time plus one half of the rate without board or lodgings. (iii) Where, on the coming into effect of this Order, a more favourable rate of payment in respect of Sunday working than those provided for in subparagraphs (i) and (ii) was payable to any worker, such rate shall continue to be payable to that worker unless otherwise agreed between both the employer and the employee and/or their representatives. (Written records of any such Agreements must be retained by the employer and copies given to the employee and /or their representatives.)
JLC 4. Finishing Time* (i) Workers shall be entitled each week throughout the year to either one early finishing night at 7pm or two at 8.30pm (ii) Workers under 16 years of age shall not be required to work before 8am or after 8pm (iii) In general, 16 and 17 year olds cannot work between the hours of 10pm and 6am except where the Minister is satisfied that special circumstances exist and the day in question is not the day before a school day, in which case they may not work between the hours of 11pm and 7am. 5. Spreadover Duty This issue is covered by the Organisation of Working Time Act, 1997. Compensatory rest allowances will be applied in accordance with that Act. * Provisions 4(ii) and 4(iii) above may be modified in relation to the employment of close relatives in a family business. 6. Breaks* (i) Workers under 16 years of age must have the following rest breaks:After each four hours:
half-hour
In each period of 24 hours:
14 consecutive hours
In any period of seven days:
two days off**
(ii) Workers over 16 and under 18 years of age must have the following rest breaks:After four and a half hours:
half-hour
In each period of 24 hours:
12 consecutive hours
In any period of seven days:
two days off**
(iii) No adult worker shall be required to work continuously for more than four and a half hours without a break of at least 15 minutes, or for more than six hours without a break of at least 30 minutes. * Provisions 6 (i) and 6 (ii) above may be modified in relation to the employment of close relatives in a family business. ** As far as practicable, the days off are to be consecutive. 7. Certificate of Service Each worker shall be entitled to receive from his/her employer on termination of his/her employment a certificate of service showing the period for which he/she was employed and the standing of his/her employment at the date of termination. 8. Bullying/Harassment/Grievance/ Disciplinary Procedures Each employer will include, in the conditions of employment, details of the procedure to apply in the event of issues arising in relation to bullying/ harassment, grievance and discipline. In this regard the codes of practice contained in S.I. No. 17 of 2002 (Bullying in the Workplace), S.I. No. 78 of 2002, Employment Equality Act, 1998 (Code of Practice) (Harassment) Order, 2002 and S.I. No. 146 of 2000 (Grievance and Disciplinary Procedures) are to be noted. Dismissal In the event of a dismissal, the procedures will include the warning stages to apply prior to dismissal and will make reference to verbal and written warnings and to the fact that, depending on the nature of the misconduct/ performance, the preliminary stages of the procedures may be bypassed. (a) In the event of a summary dismissal, no decision will be taken until this
matter has been fully investigated by management. (b) The procedures will also state that an employee may be represented, at any stage of the disciplinary procedure, by a colleague or Trade Union official of his/her choice. An employee may wish to challenge a dismissal to a Rights Commissioner, the Labour Relations Commission, the Labour Court, the Equality Authority or the Employment Appeals Tribunal or may pursue the matter under common law.
Workers to whom this Schedule applies: 1. Workers employed in a hotel undertaking anywhere throughout the State except the County Borough of Cork and the areas known, until 1st January, 1994, as the County Borough of Dublin and the Borough of Dun Laoghaire by the persons carrying on that undertaking and who are engaged in any of the following work:(a) the preparation of food or drink; (b) the service of food or drink; (c) the provision of living accommodation; (d) the retail sale of goods; (e) work incidental to (a), (b), (c) or (d); (f ) work performed at any office or at any store or warehouse or similar place. But excluding: (i) Managers, assistant managers, trainee managers, receptionists, head storemen and housekeepers. (ii) Workers affected by a Registered Employment Agreement.
HOTELS JLC (for the areas known until 1 January1994 as the County Borough of Dublin and the Borough of Dun Laoghaire) As this JLC has not yet made proposals to the Labour Court, no ERO has been made. In the absence of an ERO, minimum rates of pay for the sector are as specified in the National Minimum Wage Act, 2000.
National Minimum Wage The National Minimum Wage is currently e8.65 per hour for an experienced adult worker. An experienced adult worker is an employee who has any work experience in any two years since turning age 18. Employees who are
in their first year of employment since turning 18 are entitled to e6.92 per hour. Employees who are in their second year of employment since turning 18 are entitled to e7.79 per hour. Employees who are under 18 years of age are entitled to e6.06 per hour. u
HOTEL & CATERING REVIEW â?&#x2013; Directory & Buyers guiDE 2010-2011 91
TAX
VAT RATES
Standard Rate: 21%, Reduced Rate: 13.5%
ITEM
RATE
COMMENT
Accommodation
Reduced
Includes hotel, guesthouse, B&B, caravan park, camp site or similar establishments.
Accommodation: Cancellation Charge/ Retention of Deposit
N/A
Eg, room in hotel is hired, deposit paid and then booking is cancelled and deposit retained by the hotel. No service is supplied, and therefore no VAT is chargeable.
Beauty Salon
Reduced
Includes sun bed treatment but does not include sales of cosmetics which are liable at Standard.
Catering: Café Meals
Reduced
Relates to sit-down service. For mixed sales see SP VAT 10/92. Standard on alcohol and soft drinks. No input credit.
Catering: Café Takeaway Meal (Cold)
Zero
If there are facilities for the consumption of the food on the premises then in the absence of an agreement with the local district for the separate identification of the takeaway sales, all sales reduced. Excludes soft drinks, confectionery, which are Standard.
Catering: Café Takeaway Meals (Hot)
Reduced
Excludes soft drinks, confectionery – Standard.
Catering: Canteen Subsidy
Nil
Subsidy paid by employer to staff canteen operator towards cost of staff meals is not regarded as taxable in the hands of the employer. The canteen operator must continue to account for VAT on any payments received.
Catering: Hospital Meals to Patients
Exempt
Catering: School Meals
Exempt
To students of a school in the school.
Catering: Service Charge
Reduced
Where included on the bill, regarded as part of the consideration for the meal (w.e.f. 1/9/08 – previously concession may have applied). Voluntary payments (tips) made by customers and not appearing on the bill remain outside the scope of VAT.
Conferences: Deductibility
N/A
With effect from 01/07/07, VAT incurred in obtaining accommodation for the purpose of attending a conference is deductible, subject to conditions as set out in S12(3)(ca) of the VAT Act 1972 (as amended).
Conferences: Professional Organisers
Standard
Corkage: Wine
Standard
Drink: Alcoholic
Standard
Fee charged for opening and serving wine. E.g. where customers in a restaurant, or at a wedding reception provide their own wine. Not regarded as the provision of food or drink.
Drink: Beverages With Meal Reduced
Excluding beverages chargeable to excise duty (Standard) such as beers, wines. Soft drinks, bottled waters, minerals etc. with meal also Standard. Fruit juice with meal is Reduced.
Drink: Coffee
Reduced
Rate applies to hot drinks. Coffee powder, beans etc. are liable at zero, cold coffee drinks are Standard.
Drink: Fruit Juices
Standard
Other than cooking lemon juice and certain baby juices which are liable at zero. Fruit juice served with a meal is Reduced. Freshly squeezed juices with limited shelf life are also Standard.
Drink: Smoothies (takeaway)
Standard/ Zero
General term used to describe a range of blended fruit drinks. Standard rate normally applies. However, if it can be verifiably demonstrated that more than 50% of the volume consists of milk or yoghurt, then zero rate applies.
Drink: Soft Drinks/Minerals/ Standard Bottled Water Drink: Tea
Reduced
Rate applies to hot drinks of tea. Tea leaves, bags etc., are liable at zero. Cold tea drinks are Standard, as are soft canned drinks with tea flavour.
Nightclub Admissions
Standard
Meals liable at Reduced where charged separately from the admission.
Pub Licence: Private Sale Of
Standard
Taxable in principle. However, sale to a registered person of a pub licence, with or without accompanying assets, comes within the scope of S3(5)(b)(iii), and is not regarded as a supply for VAT purposes.
Sport, Golf Club Membership Fees (Member-owned Club)
Exempt
Non-Profit making. Annual subs and capital levies-exempt. However additional green fees, pay as you play fees are taxable, short term membership and corporate subs are taxable. See Information Leaflet on Revenue website www.revenue.ie.
Sport, Golf Course Fees
Reduced
VAT @ Reduced chargeable on green fees, membership fees, driving range fees and hire of equipment incidental thereto. However the hire of equipment from another party such as a golf professional/shop at the course is a separate supply - Standard.
VAT on Food
For a detailed list on VAT rates on various foodstuffs see www.revenue.ie/en/tax/vat/rates/index.jsp 92 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
TAX
EXCISE DUTY Spirits Beer
Wine
Other Fermented Beverages: (1) Cider and Perry
Other Fermented Beverages: (2) Other than Cider and Perry Intoxicating Liquor Licences: (1) Manufacturers’ Licences
Intoxicating Liquor Licences: (2) Wholesale Dealers’ Licences Intoxicating Liquor Licences: (3) Retailers’ On-Licences Intoxicating Liquor Licences: (4) Retailers’ Off-Licences
Spirits Retailer’s On-Licences (Pubs, Hotels) - Based on Level of Annual Turnover
€31.13 per litre of alcohol in the spirits Exceeding 0.5% volume but not exceeding 1.2% volume
€0.00
Exceeding 1.2% volume but not exceeding 2.8% volume
€7.85 per hectolitre per cent of alcohol in the beer
Exceeding 2.8% volume
€15.71 per hectolitre per cent of alcohol in the beer
Still and sparkling, not exceeding 5.5% volume €87.39 per hectolitre Still, exceeding 5.5% volume but not exceeding 15% volume
€262.24 per hectolitre
Still, exceeding 15% volume
€380.52 per hectolitre
Sparkling, exceeding 5.5% volume
€524.48 per hectolitre
Still and sparkling, not exceeding 2.8% volume €32.93 per hectolitre Still and sparkling, exceeding 2.8% volume but not exceeding 6% volume
€65.86 per hectolitre
Still and sparkling, exceeding 6.0% volume but not exceeding 8.5% volume
€152.28 per hectolitre
Still, exceeding 8.5% volume
€216.00 per hectolitre
Sparkling, exceeding 8.5% volume
€432.01 per hectolitre
Still and sparkling, not exceeding 5.5% volume €87.39 per hectolitre Still, exceeding 5.5% volume
€262.24 per hectolitre
Sparkling, exceeding 5.5% volume
€524.48 per hectolitre
Distiller of spirits
€500
Rectifier or compounder of spirits
€500
Brewer of Beer for sale
€500
Maker for sale of Sweets
€500
Maker of Cider or Perry for sale
€500
Wholesale Dealer in Spirits
€500
Wholesale Dealer in Beer
€500
Wholesale Dealer in Wine
€500
Wholesale Dealer in Spirits or Wine
€500
Retailer of Beer
€500
Retailer of Wine
€500
Retailer of Sweets
€500
Retailer of Cider
€500
Retailer of Spirits
€500
Retailer of Beer
€500
Retailer of Cider
€500
Retailer of Wine
€500
Retailer of Sweets
€500
Hotel
See Spirits Retailer’s On-Licence
Restaurant
€3805 (New) 500 (Renewal)
Theatre/Place of Public Entertainment
€500
Less than €190,500
€250
€190,500 but less than €381,000
€505
€381,000 but less than €635,000
€1140
€635,000 but less than €952,500
€1775
€952,500 but less than €1,270,000
€2535
€1.27m or more
€3805
* Rates as per Budget 2010. Changes may be introduced in subsequent Budgets. See www.revenue.ie for details.
Air Travel Tax Section 55 of the Finance (No. 2) Act 2008 (No. 25 of 2008) provides for an excise duty, called air travel tax (ATT), on departures of passengers on flights from Irish airports. ATT is an excise duty on air travel and it is charged, levied and paid in respect of every departure of a passenger on an aircraft from an Irish airport on or after 30 March 2009.
Rates of Tax
There are two rates of ATT. A rate of €2 will apply where the flight is to a destination located not more than 300 kilometres from Dublin Airport. This covers all flights within Ireland and flights to the following locations in the UK: Cardiff, Glasgow, Prestwick, Liverpool, Manchester, Blackpool and Isle of Man. A rate of €10 will apply to flights to any other destination.
Exemptions from Tax
ATT does not apply where an aircraft is not capable of carrying 20 or more passengers. Departures from an airport from which the number of departures of passengers in the previous calendar year was less than 50,000 are not subject to the tax. ATT does not apply, therefore, to departures from Donegal or from Sligo Airports. In addition, the departures of certain persons on aircraft and from airports to which ATT applies are exempt from the tax. These are: • The crew of the aircraft (including any relief crew). • A disabled person who has requested and availed of assistance from the airline operator in accordance with EU Council Regulation 1107/2006, and one person travelling with the disabled person for the purposes of providing care and assistance to the disabled person. • A child under the age of two who does not occupy a seat on the aircraft. • Transit and transfer passengers.* * A transit passenger is a person who is on board an aircraft which lands at an airport in the course of its journey and who continues his or her journey on that aircraft. A transfer passenger is a passenger who arrives on a flight to an airport and who leaves on a further flight (other than to the airport where the passenger’s journey started), where both flights are part of a single booking and where the length of time between the scheduled time of arrival of the flight to the airport and the scheduled time of departure of the flight from that airport is not more than six hours.
Which Airports are covered by the ATT? • Cork Airport, Co Cork. • Dublin Airport, Co Dublin. • Galway Airport, Oranmore, Co Galway. • Kerry Airport, Farranfore, Killarney, Co Kerry. • Knock (Ireland West Airport), Knock, Charlestown, Co Mayo. • Shannon Airport, Shannon, Co Clare. • Waterford Airport, Killowen, Waterford, Co Waterford. u
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 93
STAY INFORMED! JUNE 2010 Vol 54 No 10
IreLanD’s Top Bar
thE ELm tREE
Lorraine & Derek Walshe WInnERS oF thE BAR oF thE YEAR 2010 EXCLUSIV
Bar Awar E ds Full Repo rt
LW June 2010-wed.indd 1
08/07/2010 13:34:55
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REGISTRATION
Hotel Registration & Classification It is mandatory under the Tourist Traffic Acts 1939-2003 that all hotels are registered with Fáilte Ireland and comply with a set of criteria for the classification concerned. The Fáilte Ireland Hotel Classification scheme was developed in close consultation with the Irish Hotel Federation and incorporates all star rated categories and has a point scoring system, which endeavours to meet and exceed consumer expectations. There are five levels of classification ranging from one to five stars in the hotel sector. The Hotel Classification scheme is a mandatory scheme and all hotels must attain the one star minimum entry level requirements in order to comply with the Registration and Renewal of Registration Regulations for Hotels 2003. To obtain a higher star rating, a progressively higher quality and range of services and physical facilities must be provided across all areas. All two star, three star and four star hotels will also have the option to score a number of points from a menu of optional facilities and services. The assessment is divided up into ‘quality areas’ that represent aspects of the business that contribute to the quality of the guest experience. Each quality area contains a series of minimum requirements. These are aspects of the facility and service that must be in place in order to meet visitors’ fundamental requirements. These minimum requirements must be met to ensure eligibility for a star grade. The full list of minimum requirements, classification criteria and assessment forms for each grade can be viewed on the Fáilte Ireland website, www.failteireland.ie.
Conditions for Participation
All establishments are required to: • Meet or exceed the Fáilte Ireland minimum entry requirements for classification purposes. • Observe all of the requirements set out in the Registration and Renewal of Registration Regulations for Hotels 2003. • Be assessed annually, and in the event of complaints, by authorised contractors of Fáilte Ireland. • Pay an annual registration fee. • Complete an annual information collection questionnaire either online or by post, as required. • Maintain appropriate standards of guest care, cleanliness and service. • Describe accurately in any advertisement, brochure or other printed or electronic media, the facilities and services provided. • Adhere to and not to exceed the approved scale of charges agreed with Fáilte Ireland or the prices quoted at the time of booking. • Remove all relevant display signs, print material and web content, where an establishment, for whatever reason, ceases to participate in the Fáilte Ireland Registration & Classification Scheme or falls out of registration.
New Standards for Spas, Golf & Pubs
Cancellation of Registration
Fáilte Ireland, the national tourism development authority, has launched a number of new programmes to certify standards in the Irish tourism industry. Among them is a categorisation programme for the spa and wellness sector which was designed by Fáilte Ireland, following consultation with the industry, as a consumer-driven quality assurance scheme. The voluntary scheme approves operators under four key spa and wellness categories: Destination Spas, Resort Spas, Hotel Spas and Specialised Retreats. Fáilte Ireland has also introduced a new Golf Minimum Standards Scheme. Introduced in 2010, the scheme is voluntary and designed to help golfers navigate the variety of courses and facilities available in Ireland.
Cancellation of registration has very serious consequences among which are: 1. The inability to renew a liquor licence. 2. A prohibition on the use of the name ‘hotel’ to describe the business. 3. The necessity, in the subsequent renewal of registration, to obtain confirmation of compliance with planning permission, fire officer requirements and hygiene regulations. 4. The property being subject to the most recent registration criteria and not the registration criteria under which the premises was previously registered. 5. Failure to maintain registration of a hotel can seriously reduce the value of the property. 6. Failure to renew registration of a hotel is, in many cases, a breach of the borrowers’ covenants in the loan agreements of banks and other lending institutions.
A new National Standards Framework Pub Accreditation scheme was announced by Fáilte Ireland at the Vintners Federation of Ireland’s annual general meeting in May 2010. This national accreditation scheme, which was still under-development as this Guide went to press, is currently being trialled in a number of pubs around Ireland. In addition, a new classification scheme for the B&B sector was launched by Fáilte Ireland in January 2010 following extensive consultation with the industry. Further details about B&B classification, as well as the pub accreditation scheme and categorisation for the wellness and golf sectors, can be found in the Business Supports section of the Fáilte Ireland website, www.failteireland.ie.
Click for More: www.failteireland.ie/Business-Supports/Quality-and-Standards HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 95
RAIL
Free Rail for Amberley Quality and Environmental Services Ltd are a water management and certification company specialising in water quality certification, technical support and bespoke treatment. Water types include surface water, groundwater, drinking water, leisure water and wastewater. We provide water quality related technical support and advice for clients on water quality issues including Legionella risk assessments and controls as well as legal compliance assessments on drinking water, leisure water and wastewater. We also provide training, documentation and auditing services for companies registered to ISO 9001:2008 and ISO 14001:2004, as well as environmental consultancy in Section 4, Section 16 and IPPC waste licensing. Barntick, Ballynacally, Co. Clare, Ireland. Tel: 353-65-6838109 Fax: 353-65-6838055 Mob: 353 86-8342840 Email: info@amberley.ie
Older Visitors Visitors to Ireland aged 66 or over can now avail of free rail tickets under the free rail travel scheme announced in Budget 2010. The scheme, which was developed by Fáilte Ireland in conjunction with Iarnród Éireann, allows overseas visitors aged 66 or over to reserve free rail travel by accessing www.discoverireland.com or calling a local LoCall number to arrange for a Golden Trekker Reservation, which can be used to book their free Golden Trekker Tickets when in Ireland. The Golden Trekker Tickets will take the form of a fourday Trekker ticket, or a sequence of four-day tracker tickets depending on the length of stay, providing visitors with unrestricted rail travel for a set period. Each four-day trekker ticket is worth €100.
www.amberley.ie
Launching the new free rail scheme for over 65s from overseas were John and Mary Thompson from Dorset, England with Eddie Halpin, Iarnród Éireann.
Accessing Tickets
To avail of a Golden Trekker, your guests can send an email to goldentrekker@tourismireland.com or contact their local Tourism Ireland office at least 72 hours prior to their arrival in Ireland, and provide the following information: ✓ First and last name ✓ Date of birth ✓ Passport Number or National Identity Card Number ✓ Visitors can apply for up to three warrants (each warrant is valid for four days. If they intend to travel for longer periods, they have to apply for more than one warrant). To apply for up to three warrants, they will need to indicate the following for each warrant: • The date they wish their Golden Trekker to commence for each warrant • The train station that they will be commencing they journey from for each warrant ✓ Country of residence ✓ Email address and/or postal address ✓ Origin of first rail journey. u 96 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
MUSIC
Music Licences If you play copyright music in your premises you are required to obtain a music licence from the Irish Music Rights Organisation (IMRO).
Why the Need for an IMRO Licence?
Musical compositions just like any other copyrighted material (computer software, books and videos) are the legal property of their creators. Thus when you use this material in your hotel or restaurant you must first obtain permission from the copyright owners to do so. The cost and time involved in securing the authority for each and every piece of music that you may use in your premises would be an unaffordable and almost impossible task for you. IMRO can provide you with a music licence that covers any use of copyrighted music whether it be by means of a television, radio/CD/digital music player, jukebox or live music etc, that may take place on your premises. Signing an IMRO licence means that you can legally use IMRO copyright music in your hotel or restaurant for just one payment per year.
Where Do Your Licence Fees Go?
IMRO functions as a non-profit organisation and all distributable royalties collected by IMRO are paid directly to the people who compose, publish and write the music that you are playing in your hotel or restaurant. IMRO also uses a proportion of the royalties collected to help foster and develop both new and established music writers through workshops, seminars and sponsorship of a wide variety of projects throughout the country. By paying your annual licence fee to IMRO you are enabling songwriters to continue writing songs that you will ultimately use to improve the way in which your business operates. By protecting music writers’ rights IMRO encourages and reinforces the creativity that helps everyone develop and prosper. By taking out an IMRO licence you have instant access to millions of musical works covering all styles and musical tastes all of which can be used by you to improve the way in which your hotel operates.
How Much Does an IMRO Licence Cost?
The level of royalties due with regard to music use in hotels is dependent on a number of factors. These factors include: The level of featured music events, for example, discos, live music sessions, cabarets or weddings that may take place on your premises. The capacity of these events is also taken into account when calculating the appropriate royalty charge. The provision of background music by means of record/digital music players/CD players, relayed radio or music sourced by satellite dish or cable. Seating capacity in these areas will determine the overall royalty due for background music. Jukeboxes and video jukeboxes are charged under a separate tariff.
For hotels with leisure centres charges are based on the area in which background music is audible and the number of aerobic and keep-fit classes taking place throughout the year. Thus smaller establishments will typically be paying less than larger hotels but for as little as a few cents a day you can select from millions of musical works to enhance the way in which your business operates. IMRO charges have been agreed in consultation with the Irish Hotels Federation, the Restaurants Association of Ireland and the Irish Dancing & Entertainment Industry Association. You must get an IMRO licence before musical performances in public begin and if you contact IMRO before you start using music your first year royalty charge could be significantly reduced.
Does it Matter How the Music is Performed?
The simple answer here is no. Whether the performance is by means of a record/CD/digital music player, television, radio, jukebox, video or live performance an IMRO licence is still necessary. You might say ‘but I already have a television licence’ or ‘I’m using my own CDs’. Possession of a television licence does not cover the public performance of music on your premises. Similarly when you purchase a record or CD the price you pay only covers the right to play the music in non-public areas such as your home. Once you play music on your premises it becomes a public performance of music. Musicians or artists whom you may have engaged or permitted to perform on your premises do not hold an IMRO licence – the responsibility is yours to ensure that your hotel or restaurant is licensed correctly for any music that may take place. u Further info: IMRO Licensing Department – 01 661 4844, licensing@imro.ie or www.imro.ie.
HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011 97
CALENDAR
Dates for Your
Diary 2010 HOLIDAY
REPUBLIC OF IRELAND NORTHERN IRELAND
New Year’s Day
1 January
1 January
St Patrick’s Day
17 March
17 March
Good Friday
2 April (Bank Holiday)
2 April (Public Holiday)
Easter Monday
5 April
5 April
Spring Bank Holiday
3 May
31 May
June Bank Holiday
7 June
Battle of the Boyne Anniversary
12 July
Summer Bank Holiday
2 August
30 August
October Bank Holiday
25 October
Christmas Day Holiday
27 December (in lieu)
27 December (in lieu)
St Stephen’s Day/Boxing Day
28 December (in lieu)
28 December (in lieu)
2011
INDUSTRY EVENTS: COMING UP IN 2010 Meet in Ireland 2010 8 September
Convention Centre Dublin
Euro-toques Family Day 12 September
Phoenix Park, Dublin
Hotel Website Marketing Conference 14 September
Crowne Plaza Hotel Dublin Airport
HMS People Management Conference 15 September
Royal Marine Hotel, Dun Laoghaire
Hotel & Catering Review Gold Medal Awards 20 September
The Shelbourne Hotel, Dublin
HOLIDAY
REPUBLIC OF IRELAND NORTHERN IRELAND
New Year’s Day
3 January (in lieu)
3 January (in lieu)
St Patrick’s Day
17 March
17 March
Good Friday
22 April (Bank Holiday)
22 April (Public Holiday)
Easter Monday
25 April
25 April
Spring Bank Holiday
2 May
30 May
June Bank Holiday
6 June
Battle of the Boyne Anniversary
La Rousse Foods & Euro-toques: Richard Corrigan’s Nose-to-Tail Eating 20 September
La Rousse Foods Demo Kitchen, Dublin 12
Euro-toques Food Awards 18 October
12 July
Summer Bank Holiday
1 August
29 August
October Bank Holiday
31 October
Christmas Day Holiday
27 December (in lieu)
27 December (in lieu)
St Stephen’s Day/Boxing Day
26 December (in lieu)
28 December (in lieu)
Virtual Diary Trade Promotions: Visit www.promotionsireland.ie for a full list of in-Ireland workshops, seminars and promotions, overseas promotions and business tourism events. Festivals and Events: Visit www.discoverireland.ie/festivals for full list of festivals and events across Ireland. Industry Diary: For a list of upcoming food, drink, hotel, catering and tourism industry events subscribe to Hotel & Catering Review’s Weekly Bulletin, which includes details of upcoming trade events.
Dublin (see www.euro-toques.ie for location details closer to the date)
IHI Patrons’ Evening 28 October
Westbury Hotel, Dublin
World Travel Market 8-11 November Excel, London
IHI Founders’ Banquet & Hospitality Management Awards 25 November
Convention Centre Dublin
Euro-toques Young Chef of the Year Competition 29 November
You can subscribe for this free weekly ezine online at www.hotelandcateringreview.ie. u 98 HOTEL & CATERING REVIEW ❖ Directory & Buyers guiDE 2010-2011
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