Hotel & Catering Review - March 2016

MARCH 2016

ARE YOU READY TO DOUBLE REVENUE - AND EMPLOYMENT?

Reviving

Regions the

NEW PRESIDENT TACKLES TOUGH TRADING CONDITIONS

WHAT’S REALLY HAPPENING WITH

ROOM RATE INCREASES

#TRENDING KEELINGSGOLDMEDAL | FOOD HEROES | LEGAL OFC_H&C_March 2016_Cover.indd 1

22/03/2016 14:28

CALLING ALL SPONSORS NOW WHAT’S NEW THIS YEAR?

For the first time in their 28-year history, the Keelings Farm Fresh Gold Medal Awards are being hosted outside Dublin at the 5 Star Lyrath Estate Hotel in Kilkenny on Tuesday, September 27, 2016. Held in association with Hotel & Catering Review, the 2016 event is expected to attract an audience of 600.

WHY GET INVOLVED? INCREASE

your corporate presence by supporting and encouraging best in class, excellence and innovation in your sponsored category.

REWARD

staff, suppliers, and valued customers by bringing them with you to celebrate at the only hospitality and catering awards that are both independently adjudicated and site inspected.

NETWORK

with influential decision makers at this prestigious black tie event that includes a gala dinner and presentation ceremony.

For further information: Contact: Hilary O’Shaughnessy, Sales, Marketing & Sponsorship Manager Email: hilary.oshaughnessy@ashvillemediagroup.com Mobile: +353 (0)86 3808 177

239285_Sales GMA 2016_AMA_H&C.indd 1

22/03/2016 15:01

MARCH 2016

ARE YOU READY TO DOUBLE REVENUE - AND EMPLOYMENT?

Reviving

Go to issuu.com/ ashvillemedia for the online edition

Regions

MARCH 2016

the

NEW PRESIDENT TACKLES TOUGH TRADING CONDITIONS

WHAT’S REALLY HAPPENING WITH

ROOM RATE INCREASES

#TRENDING KEELINGSGOLDMEDAL | FOOD HEROES | LEGAL

Cover image by: Fáilte Ireland

CONTENTS IN THIS ISSUE

COVER STORY

GROWING REGIONAL TOURISM

I look forward to working with the next Government to ensure tourism remains at the heart of Ireland’s economic policy. We must work closely together if tourism is to reach its full potential for economic growth and employment.”

18

Conference 2016: Pricing

21 23 26 28

Conference 2016: Tomorrow’s Tourists

31 34

Joe Dolan, 36th President of the IHF

REGULARS

03

NEWS

08

ON THE

MOVE

14

33

KEY TO INTERIOR THE DOOR

TRENDS

MARCH 2016 | HOTEL

001_H&C_March 2016_Contents.indd 1

Room rates still competitive but industry could be hit by weakening of sterling

Light Golden

Rich in both heart health nutrients and antioxidants, rapeseed oil has become an essential ingredient on the Irish culinary landscape. Grown and produced in Ireland it’s a refreshing alternative to olive oil and fits with the trend for locally sourced ingredients.

Tel: 087-9265423 Trade enquiries: Kitty Colchester info@secondnatureoils.com www.secondnatureoils.com

Fáilte Ireland advocates tourism by design rather than by default

Technology Get a virtual reality view of Ireland

Training Best Western benefits from bespoke bar training programme

Food Heroes Foragers, brewers and bakers are tops with food writers

#Ingredients

#INGREDIENT

R

apeseed oil has taken Ireland by storm in recent years. The plant it derives from, commonly known as Oilseed Rape, is an ancient one and a member of the brassica family, which grows well in Ireland; you can recognise it from its bright yellow blooms which brighten up the fields around May each year. It has been increasingly recognised in recent years for the culinary qualities of the oil and rapeseed oil makes a home grown alternative to imported cooking oils – something which has driven its growth in popularity over the past decade.

One of the first to recognise the potential here was Kitty Colchester of Drumeen Farm in county Kilkenny.

Her parents’ farm in Urlingford is one of the oldest existing certified organic farms in Ireland and they had grown oilseed rape for many years as a rotation and animal feed crop. But Kitty saw the opportunity to market the high quality rapeseed oil from the crop as a product in its own right and she now produces her ‘Second Nature Oils’ on the family farm. Produced from cold pressed certified organic rapeseed oil, the Second Nature Oils range includes the original ‘Happy Heart’ plain rapeseed oil and a variety of infused flavoured oils.

‘Second Nature’ rapeseed oil is derived from the first cold pressing, equivalent to ‘Extra Virgin’ in olive oil terms, and is produced fresh on a weekly basis without the use of any chemical solvents.

Rich in nutrients, rapeseed oil is a healthy alternative to olive oil

CULINARY USES • Sauté: Rapeseed oil has a high flash point, so can be used for cooking at high temperatures. Try it for both shallow and deep-frying. It will add a depth of flavour to fried vegetables, like cabbage, can be used as a dairy-free alternative to butter, and is perfect for roast potatoes!

• Dress: The flavour of rapeseed oils varies greatly depending on where it was grown and the type of soil it was grown in. Some have a grassy flavour while others have distinctly nutty tones. It can add great depth to salads and dressings.

• Sauce: Rapeseed oil generally has a milder, less distinctive flavour than olive oil, so is a good base for mayonnaises and marinades. It can even be used to make pasta sauces, pesto, as well as for dips and salsas.

• Bake: Substitute rapeseed oil for butter when baking cakes, muffins, breads and deserts. It’s an ideal replacement to high cholesterol fats making your treats that much healthier!

TIP: Protecting the oil from light, heat and air preserves the

nutrients and quality of the oil for longer, so store in a cool, dark place with the lid on.

MARCH 2016 | HOTEL

CATERING REVIEW

31

Legal Leman Solicitors on the options available to hoteliers when it comes to liquor licensing

36

A Quick Chat With

Graeme Dodrill

Head Chef at Suesey Street

CATERING REVIEW

1

22/03/2016 14:22

Editorial & Production Manager: Mary Connaughton Editorial Assistant: Orla Connolly Art Director: Alan McArthur Stock Photography: Thinkstock.com Infographics: www.flaticon.com Production: Nicole Ennis Sales Director: Paul Clemenson Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by:

Ashville Media, Old Stone Building, Blackhall Green, Dublin 7.

Tel: (01) 432 2200 ISSN: 0332-4400 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions.

Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2016. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review.

The promoter/advertiser is responsible for honouring the prize.

Editor’s

VIEW I reland’s reputation as a global food destination is continuing to grow, with no less than nine restaurants featured in the Michelin Main Cities of Europe guide, which published recently. The 2016 edition of the prestigious guide sees newcomer The Greenhouse join Patrick Guilbaud, as well as Chapter One and L’Ecrivain, in its Dublin line-up. Five cities are featured in the publication’s Bib Gourmand category for restaurants serving good food that represents excellent value for money. These include newcomers Delahunt on Lower Camden Street and Pigeon House in Clontarf, as well as Etto on Merrion Row, Pichet, which is set to re-open in April, and The Pig’s Ear on Nassau Street. What is particularly encouraging is that the recognition that Irish food is receiving on the global stage is reflected by initiatives and investment on the home front. An abundance of high quality produce is being made available to consumers by passionate producers who are taking a sustainable approach to food and food innovation.

One of the most interesting culinary developments in the trade is the establishment of the Chef Network, which connects the 25,000-plus chefs who are working and studying in Ireland. I would encourage chefs to participate in this exciting new initiative, whether it is by creating individual profiles, joining groups and discussions, accessing supplier directories, posting and searching for jobs, or keeping up to date with events and training opportunities. Over 100 chefs and industry stakeholders attended the launch of the network at the Food and Bev exhibition last month. That’s an encouraging start so let us hope that the network will succeed in further developing the skillset of Ireland’s chefs and help the country to build on its growing reputation, not just for quality produce, but a quality restaurant dining experience.

HOTEL

Email: maev.martin@ ashvillemediagroup.com Telephone: 01 432 2271

Maev Martin www.hotelandcateringreview.ie @HC_Review

2

Editor: Maev Martin

@

info@hotelandcateringreview.ie

www.facebook.com/hotelandcateringreview

To sign up to our online newsletter please go to www.hotelandcateringreview.ie

CATERING REVIEW | MARCH 2016

002_H&C_March 2016_Editor.indd 2

22/03/2016 12:45

NEWS ARAMARK JOINS FORCES

WITH CHOPPED Aramark has entered into a new partnership with Irish healthy food company, Chopped. The five-year deal will be exclusive to Aramark within the food services sector with outlets across education, business and industry sites. Brian Lee, Co-founder and Managing Director of Chopped, says that, on top of the four outlets they have at the moment, the company is rolling out a franchising programme with plans for five more Chopped outlets to open across Dublin in early 2016. Frank Gleeson, Region Managing Director, Aramark Northern Europe, says they will be working with the Chopped team to develop a unique offering for their customers in line with their Health and Wellness programme Right Track.

Niall Gibbons, CEO of Tourism Ireland; with Christopher Rodrigues, Chairman of VisitBritain, at ExploreGB 2016 in Liverpool.

TOUR OPERATORS GIVE IRELAND THE THUMBS UP! Tourism Ireland, together with 18 Irish tourism companies, took part in ExploreGB, VisitBritain’s flagship international event which took place in Liverpool recently. The two-day workshop involved a series of pre-scheduled, one-to-one appointments showcasing Britain and the island of Ireland to an influential audience of more than 300 international buyers from 40 countries and helping to deliver additional itineraries and brochure pages featuring both destinations. ExploreGB was also an ideal opportunity for Tourism Ireland to highlight the BritishIrish Visa Scheme to buyers in attendance from China and India.

The scheme enables leisure and business travellers from both countries to visit Ireland and the UK on a single visa.

Pictured at the announcement are Frank Gleeson, Region Managing Director, Aramark Northern Europe, Brian Lee, Co-founder and Managing Director of Chopped, and Andy Chen, Co-founder of Chopped.

DUBLIN POSTS SECOND HIGHEST VALUE GROWTH

Global hotel consultancy HVS’s annual European Hotel Valuation Index reveals that hotels in Madrid saw the biggest rise in value during 2015 - up 14% year-on-year – while Dublin’s hotels were the second strongest performers with a value rise of 13%. Meanwhile, according to the latest Hotel Price Index from Hotels.com, Irish hotel prices rose 15% in 2015 to an average of 118 per night. In Dublin, hotel prices went up by 20% in 2015. The average room rate was 129. Research in PwC’s European Cities Hotel Forecast shows that hotel room rates in Dublin rose at the fastest pace in Europe last year, with RevPAR growing by 23.3%. The main driver of RevPAR was an increase in room rates, which rose by 17.5% to 111 in 2015 compared to 77 in 2010. The average daily rate for a room has risen to 120.9 in Dublin in 2016, and is forecast to hit 130.6 next year. That would mark a return to 2007 levels. Last year Paris retained its position as the most expensive city, with an average daily rate of 252.5. In London the average daily rate is 202.2.

MARCH 2016 | HOTEL

003_H&C_March 2016_News.indd 3

CATERING REVIEW

3

22/03/2016 14:47

HOSPITALITY BUSINESSES FORECAST STRONGEST EMPLOYMENT GROWTH Irish employers are expecting to increase staffing levels across most industry sectors during the second quarter of 2016, according to the latest Manpower Employment Outlook Survey released by ManpowerGroup Ireland. The figures show that employers are reporting a seasonally adjusted Net Employment Outlook of +5% for April to June 2016, maintaining the cautiously optimistic forecast previously reported for the first quarter of the year. The Restaurant & Hotels sector employers are forecasting the strongest yearon-year growth of the 11 sectors evaluated, up 28 percentage points on the same period last year to register an Employment Outlook of +12%. The survey also shows that staffing levels across 10 of the 11 sectors surveyed are reporting growth for Q2 2016. The Manpower Employment Outlook Survey is conducted by interviewing a representative sample of 620 Irish employers. The next Manpower Employment Outlook Survey will be released on June 14th 2016 to report hiring expectations for the third quarter of 2016.

MOUNT CHARLES CLAIMS CATERING GOLD 4

HOTEL

NIALL IS CATERING MANAGER OF THE YEAR Niall Hooper of Aramark was recently given the title of Catering Manager of the Year at the Irish Hospitality Institute Awards. The coveted award is sponsored

by Unilever Food Solutions and acknowledges excellence and professionalism in the Irish hospitality and catering industry. Having joined Aramark in 2007, Niall is currently Combined Services Manager for Aramark at their operation in Allianz. During his career with Aramark, he has built strong relationships with clients across a variety of sectors. Niall (third from the left) is pictured with Jim Reeves, Customer Director Ireland at Unilever Food Solutions, Cathy Meade, Key Account Manager at Unilever Food Solutions and Margaret Scully, DST and Soft Services Manager at Allianz.

Mount Charles won the gold medal in the Chef Ireland Contract Catering Competition at the Food & Bev Live exhibition at CityWest Dublin in February. The team, which was led by Gareth Curran, Head Chef at Mossley Mill in Newtonabbey, and included chefs Marcus Lemon and Linda Rowe, took on competitors from Sodexo and Aramark to take first prize with a gourmet three-course meal that had to cost less than ď Ą12.50, take no more than two hours to make, and be suitable for service in an industrial catering setting.

The Sodexo Ireland team (pictured) took silver and second place in the competition.

Sodexo’s chef team at F&B Live were (l-r): David Fountain, Head Chef at PayPal Dundalk; Diarmuid Murphy, Head Chef at EMC Ovens, and Darren Benham, Executive Head Chef at Bushmills Distillery.

CATERING REVIEW | MARCH 2016

003_H&C_March 2016_News.indd 4

22/03/2016 14:47

BELMOND GRAND TO LAUNCH IN AUGUST Luxury rail experience, The Belmond Grand Hibernian train will launch in August this year. Departing from Dublin on two, four and six night touring itineraries, the train will traverse the countryside of the Republic of Ireland and Northern Ireland.

Accommodating just 40 guests in 20 ensuite cabins, the all-inclusive journeys include daily excursions and activities to ancient castles and monuments and tours of whiskey distilleries. Guests can experience fine dining and the observation car with large picture windows looking out onto the passing countryside. Belmond Grand Hibernian is the seventh luxury train to join Belmond’s collection around the world, which includes Venice Simplon-OrientExpress, Belmond Royal Scotsman and Eastern & Oriental Express.

Ciara Fitzgerald, The Premier Inn’s Operations Manager, with the Tripadvisor Travellers’ Choice Award.

PREMIER INN SCOOPS TRAVELLERS’ CHOICE AWARD The Premier Inn at Dublin Airport fought off stiff competition from thousands of hotels across the country to be awarded a TripAdvisor Traveller’s Choice Award. The Premier Inn Dublin Airport hotel was recognised for consistently achieving excellent reviews and ranking highly for value for money. The accolade is based solely on guest feedback and takes into account the consistency and volume of reviews over the course of a year. Last year (2014-2015) over 80% of Premier Inn hotels achieved a TripAdvisor Certificate of Excellence.

CLAYTON WINS VENUE OF THE YEAR Clayton Hotel Galway has won the ‘Hotel Venue of the Year Connaught 2016’ for the second year in a row at the weddingsonline awards. The winners were revealed on February 15th at a black tie ceremony at The Grand Hotel Malahide. Over 35,000 couples voted for their favourite suppliers and venues in a range of categories, who were then judged by a panel of digital marketing professionals and wedding industry experts. The 36 categories in the weddingsonline awards 2016 include a range of wedding services offered to engaged couples nationwide, from venues and photographers to planners and flowers.

WATERFORD IS BEST VALUE DESTINATION Waterford emerged as the best value destination in Hotels.com’s Hotel Price Index, with an average room rate of 84. Limerick came a close second at 85. Room rates in Belfast rose by 23% year-on-year to an average of 123 per night while prices in Derry were up 16% to 98 on average. Cork’s prices increased by 11% to 103 per night while Killarney saw a rise of eight per cent to an average of 119. The HPI is based on bookings made on Hotels. com and prices shown are those paid by customers (rather than advertised rates) in 2015 compared to 2014.

(l-r): Jessica Mavare, weddingsonline, Nora Cafferkey, Duty Manager, Mat Bolanovsky, Head Chef, Mairead Melody, Sales & Marketing Manager, Karina Duffy, Wedding & Events Manager, and Jonathan Bryan, Managing Director of weddingsonline.

MARCH 2016 | HOTEL

003_H&C_March 2016_News.indd 5

CATERING REVIEW

5

22/03/2016 14:47

STAR WARS IN ‘TOP 10 YOUTUBE ADS’ Tourism Ireland’s Star Wars film has been listed in the ‘top 10 YouTube ads in January’ by Marketing Week magazine in Britain. Tourism Ireland commissioned the ‘behindthe-scenes’ video during the filming of Star Wars: The Force Awakens in 2014 on Skellig Michael. Tourism Ireland has been sharing the film in 14 different markets, including Britain, the US, Canada, Germany, France, Italy, Spain, the Netherlands, the Nordic region, Australia, New Zealand, India, the GCC and South Africa. It has also been shared via social media, including Facebook, Twitter and YouTube, targeting Tourism Ireland’s digital audience around the world. Since its launch, the short film has reached more than 2.5 million people worldwide during January.

MICHEL ROUX JOINS

CLUB DES CHEFS Samsung announced on February 12th that Michelin-starred chef Michel Roux Jr is to become the eighth member of its Club des Chefs.

Since its launch in June 2013, Samsung Club des Chefs has partnered with visionary chefs from around the world, using their expertise and insight to develop the next generation of luxury kitchen products to help people feel more confident when cooking at home. In Ireland, Samsung works with Michelin star chef Derry Clarke to promote the Samsung Chef Collection which includes a bespoke kitchen created by Samsung at L’Ecrivain. This spring, the Club des Chefs will be taking its innovation to the next level with the launch of an app for the recently announced Family Hub connected fridge. This app will feature recipes, cooking advice and hands-on appliance demos from the chefs. With a string of acclaimed restaurants to his name, including central London hotspot Le Gavroche and Roux, Michel’s entry into the Samsung Club des Chefs sees him join fellow food visionaries including Elena Arzak, fourth generation owner of the three Michelin-star Arzak; Daniel Boulud, one of the most revered French chefs in New York; and French three-star Michelin chef, Michel Troisgros.

FOUR STARS FOR IRELAND’S THIRD LARGEST HOTEL

General Manager Des McCann and team members from all departments at Clayton Hotel Dublin Airport.

6

HOTEL

Clayton Hotel Dublin Airport has received four star accreditation from Fáilte Ireland. Clayton Hotel Dublin Airport (formerly Bewley’s Hotel Dublin Airport) is part of Dalata hotel group and has 469 rooms. The hotel is currently being refurbished to create a new executive bedroom floor and newly refurbished superior rooms to the Clayton brand standard. The ground floor refurbishment was completed in 2014. Guests can avail of complimentary airport shuttle that departs to and from the hotel 24/7 every 20 minutes and complimentary WiFi throughout. The hotel employs over 200 team members.

CATERING REVIEW | MARCH 2016

003_H&C_March 2016_News.indd 6

22/03/2016 17:31

Tourism businesses that took part in the Ireland groups workshops in Canada included (l-r): Dana Welch, Tourism Ireland, Sinéad McGowan, Lough Eske Castle, Ron Lonsdale and Brett Walker of Collette Vacations, Mairéad Cullen, Fitzpatrick Castle Hotel, Sinéad McDermott, Leitrim Tourism, Steve Royston, The Irish Tourism Group, Elizabeth Scanlon, CIE Tours International, Paul Shortall, Lough Erne Resort, Crothur Murphy, Crafted Ireland, Liam Griffin, Griffin Hotel Group, and Jonathan Sargeant, Tourism Ireland, at the ‘Ireland Always in Season’ workshop in Hamilton.

SALES BLITZ TO BOOST

CANADIAN

VISITORS Tourism Ireland, together with a delegation of 11 tourism companies from Canada and Ireland, took part in a three-city sales blitz in Canada meeting with travel agents, tour operators, group leaders and tour planners in the cities of Toronto, Hamilton and Ottawa.

The sales blitz involved an ‘Ireland Always in Season’ workshop in each city, where the participating tourism companies had the opportunity to network with, and sell to, more than 200 Canadian travel professionals.

There was also an opportunity to meet with travel and lifestyle journalists in Toronto. Key messages included Ireland’s Ancient East, Northern Ireland’s Year of Food and Drink, Dublin and Belfast, as well as the Wild Atlantic Way. Tourism Ireland was also highlighting ease of access from Canada to the island of Ireland, which is better than ever before. Aer Lingus and Air Canada rouge fly from Toronto to Dublin all year round; seasonal services are operated by Air Transat, WestJet and ASL Airlines; and a new Air Canada rouge flight for 2016 will serve visitors from Vancouver.

GARRYVOE IS BEST WEDDING VENUE Cork’s Garryvoe Hotel took the top honours in the seventh weddingsonline awards when it was named as the top wedding venue in the country as well as the best wedding venue in Munster. A popular wedding venue destination since 1962, the hotel has a big year ahead as it is currently in the middle of a 700,000 refurbishment project which, it says, “will include very sophisticated areas to eat, drink, work and play, with an international style and service injection”.

We are delighted to welcome Keelings Farm Fresh on board again this year as our headline sponsor. As a loyal supporter of the awards for many years, this partnership underscores their commitment to the hotel and catering industry in Ireland.

SAVE THE DATE The awards will take place outside Dublin for the first time in 28 years. They will be presented at a black tie gala dinner and awards ceremony at Lyrath Estate, Co. Kilkenny, on Tuesday, September 27th.

GET IN TOUCH Visit www.hotelandcateringreview.ie /awards/ for more details.

ALLIANZ CHEF WINS ARAMARK AWARD Steven McDonnell has been named Aramark’s Chef of the Year Ireland. He will now go forward to represent Ireland in Aramark’s European Chef’s Cup which will take place in the Olympic Stadium, Berlin in May. He will compete with fellow country winners from across Aramark’s European network as they are each tasked with creating a winning three-course menu from a list of specified ingredients. Steven currently works with Allianz in their headquarters in Dublin 4 and previously worked for Ebay and Paypal, as well as many prestigious restaurants around the world, including Berman and Wallace and the Four Seasons Hotel in Sydney.

FOR EVENT ENQUIRIES: Please contact Tara, Event Manager, on 01 432 2232 or email tara.brady@ashvillemediagroup.com INTERESTED IN SPONSORSHIP & ADVERTISING OPPORTUNITIES? Contact: Hilary O’Shaughnessy Sales & Marketing Manager Tel: +353 (0)1 432 2231 Mobile: +353 (0)86 3808 177 Email: hilary.oshaughnessy@ ashvillemediagroup.com

MARCH 2016 | HOTEL

003_H&C_March 2016_News.indd 7

The Keelings Farm Fresh Gold Medal Awards, now in their 28th year, are really Going for Gold!

With 28 categories to choose from, including our new People’s Choice Awards, we will honour and celebrate the best in the hospitality and catering industry (see pages 24 & 25).

CATERING REVIEW

7

22/03/2016 14:47

ON THE MOVE

Move

On the

NEIL MURRAY

JP KAVANAGH

LEANN DUFFY

NEW POSITION REGIONAL CHAIRMAN, SODEXO UK AND IRELAND

NEW POSITION GENERAL MANAGER

NEW POSITION DIRECTOR OF CATERING

EMPLOYER BELMOND GRAND HIBERNIAN

EMPLOYER THE MOUNT CHARLES GROUP

JP Kavanagh has been appointed General Manager of Belmond Grand Hibernian in Dublin, the first luxury rail experience of its kind in Ireland, which will launch in August 2016.

A graduate of Trinity College Dublin, JP began his hospitality career at The Connaught, London and has since built up 23 years’ experience in luxury hotels, with the majority of his career spent operating hotels in the UK and Ireland.

He joins Belmond from the Doyle Collection’s Kensington Hotel in London. The son of a hotelier, JP returns to his hometown to draw on his specialist knowledge of the destination in preparation for the launch of Belmond Grand Hibernian.

Leann Duffy has been appointed as Group Director of Catering at the Mount Charles Group. Part of the senior management team, she will oversee the Mount Charles Group’s portfolio of catering sites, which includes Belfast Waterfront Hall and Belfast International Airport, as well as a number of high street cafés and restaurants. Her role will include business development, strategic planning, and team management across all of the company’s catering outlets. Leann joins the company from Marks & Spencer Plc, where she spent three years as Head of Bakery Operations for their in-store hospitality department, managing 530 units across the UK and Ireland. Prior to this she was the Ireland Manager for Compass Group.

EMPLOYER SODEXO GROUP

Dublin-born Neil Murray has been named the first Regional Chairman for Sodexo UK and Ireland.

Since autumn 2015 the Sodexo Group has been structured with global segments and new regional leadership teams.

Margot Slattery remains Country President for Sodexo in Ireland and reports directly into Neil, who has a dual role as Regional Chairman and CEO for the Sodexo UK and Ireland’s Corporate Services business. Neil holds a mechanical engineering degree from Trinity College Dublin. He joined Sodexo in 2009 overseeing the corporate services business and the development of Sodexo’s integrated facilities management business in the corporate sector.

8

New Appointments, Promotions and Recruitment

HOTEL

CATERING REVIEW | MARCH 2016

008_H&C_March 2015_On the Move.indd 8

22/03/2016 14:54

ON THE MOVE

ANGELA MAGUIRE

AMANDA COSTELLO-HARRIS

BARRY MCLEAN

NEW POSITION AREA MANAGER TO THE CATERING DIVISION

NEW POSITION HEALTH, SAFETY AND ENVIRONMENTAL OFFICER

NEW POSITION PROCUREMENT & COMPLIANCE OFFICER

EMPLOYER THE MOUNT CHARLES GROUP

EMPLOYER THE MOUNT CHARLES GROUP

EMPLOYER THE MOUNT CHARLES GROUP

Angela Maguire has been appointed as an Area Manager to the Catering Division at the Mount Charles Group. In her new role she will oversee the daily operational and management support for a diverse range of sites within education, healthcare, and business and industry.

Prior to joining the Mount Charles Group Angela spent six years as Operations Support Manager with Baxter Storey, overseeing a number of sites across Ireland. Her extensive industry experience also includes roles with Sodexo and Pennine Services.

Amanda Costello-Harris has been appointed Health, Safety and Environmental Officer with The Mount Charles Group. Amanda joins the Mount Charles Group from Dover District Council where she spent five years as an Environmental Health Officer and their Lead Health and Safety Inspector. Prior to this she was an Environmental Health Officer at Ballymena Borough Council and Health & Safety Officer for the Wright Group in Ballymena. Amanda is responsible for the management of Mount Charles’ health, safety and environmental practices, including risk assessment and procedural review.

Barry McLean has been appointed as Procurement & Compliance Officer at the Mount Charles Group. In this new role, he will be responsible for the development of key policies, processes and administrative procedures across each of the Mount Charles Group’s divisions. He will also work to source new suppliers and negotiate existing supplier tenders. Prior to joining the company, Barry spent 12 years with distribution specialists Exertis MSE as a home entertainment buyer in their buying and procurement team, working closely with major retailers, including Amazon and Littlewoods, to fulfill key contracts.

MARCH 2016 | HOTEL

008_H&C_March 2015_On the Move.indd 9

CATERING REVIEW

9

22/03/2016 14:54

COVER STORY

Reviving the

Regions The IHF’s new president is calling on the government to provide increased support for regional tourism, address the high cost of doing business, and reinstate investment in tourism marketing and product development.

10

HOTEL

CATERING REVIEW | MARCH 2016

010_H&C_March 2016_Cover Story.indd 10

22/03/2016 14:53

COVER STORY

MARCH 2016 | HOTEL

010_H&C_March 2016_Cover Story.indd 11

CATERING REVIEW

11

22/03/2016 14:53

COVER STORY

Joe Dolan, Owner Manager of the Bush Hotel in Carrick-on-Shannon, Co Leitrim and new President of the Irish Hotels Federation

INADEQUATE INVESTMENT IN MARKETING AND PRODUCT DEVELOPMENT IS PUTTING THE FUTURE SUCCESS OF IRISH TOURISM AT RISK. 12

HOTEL

J

oe Dolan, Owner Manager of the Bush Hotel in Carrick-on-Shannon, Co Leitrim, was announced as the new President of the Irish Hotels Federation for a two-year term at the federation’s recent annual conference in the Gleneagle Hotel in Killarney.

A second generation hotelier with over 25 years’ experience in the hotel sector, Joe becomes the 36th President of the IHF, succeeding Stephen McNally.

“Market conditions within our industry remain challenging, particularly outside of the larger urban areas and traditional tourism hotspots,” he says. “We are only at the start of a long journey and a lot more needs to be done to ensure sustained growth in tourism over the medium to longterm. Serious challenges include the high cost of doing business in Ireland, particularly around Government controlled costs such as local authority rates.

Significant additional investment is also required to support tourism marketing and product development – areas where funding has been significantly reduced since 2008. I look forward to working with the next Government to ensure tourism remains at the heart of Ireland’s economic policy. We must work closely together if tourism is to reach its full potential for economic growth and employment. Given the right support, Irish tourism has the capacity to generate a further 40,000 additional new jobs over the next five years, which would be of tremendous benefit to the economy.”

Joe is a native of Co. Leitrim and a graduate of Queens University Belfast and Cornell State University. With his wife Rosie, he is owner manager of the Bush Hotel, a three-star property located in the centre of Carrickon-Shannon. Dating back to the eighteenth century, the 60-bedroom hotel is one of the oldest in Ireland. The Bush Hotel is widely recognised for its commitment to environmental sustainability and, in 2009, was the first hotel in Ireland to be awarded the European Union Eco Label, which recognises exceptionally high environmental management and performance. Joe has been an active member of the IHF for many years. He currently serves as a member of the Federation’s National Executive Council and as Chairman of Leitrim Tourism. Prior to

his election, Joe was Vice-President of the IHF. He has held the position of Chair of the Sligo/Leitrim/Roscommon branch of the Federation and was previously a director of Fáilte Ireland North West.

“Inadequate investment in marketing and product development is putting the future success of Irish tourism at risk,” he says. “The economic upturns in Ireland’s major overseas markets have, to a large extent, masked a number of worrying challenges facing the industry which must be tackled head-on in order to secure longterm sustainable growth.” Calling for a new five-year product development plan for Irish tourism, he says that tourism growth is being jeopardised by inadequate levels of investment by the State in tourism product and infrastructure. He is also calling for the provision of a capital budget of 300m for tourism-specific projects over a five-year period. Averaging at 60m per annum, this is equivalent to one per cent of annual export receipts from tourism in the years 2016-2020. “Product differentiation, innovation and investment are key to maintaining Ireland’s competitive positioning in the international marketplace,” he says. “This requires continuous investment in product renewal to ensure that out tourism offering keeps pace with changing tastes and global competition. Unfortunately, this is an area we risk losing significant ground on as a result of cut-backs in funding over the last five years.”

Mr Dolan cites a reduction in funding for tourism marketing as another major concern for the industry. Since 2008, Tourism Ireland’s annual funding allocation for overseas marketing has fallen dramatically and now stands at an estimated 36m compared to 62m in 2008. “The knock-on effect has been a significant drop in Ireland’s share of voice across Ireland’s key tourism markets and a damaging loss of brand awareness at a time when Ireland should be planning ahead and investing in tourism promotion,” he says. “Every euro spent in destination marketing by the state results in a 34 visitor spend. It is now time to reverse the cuts to tourism funding which were made during a period of deep economic crisis.

Current low levels of investment cannot be sustained without putting our tourism brand at risk and limiting Irish tourism’s capacity to expand and grow market share.”

Mr Dolan notes that the reduction in tourism funding has implications for regional tourism, which is lagging behind in attracting overseas visitors. Unfortunately, recent growth in visitors has not been spread evenly across the country and many rural tourism

CATERING REVIEW | MARCH 2016

010_H&C_March 2016_Cover Story.indd 12

22/03/2016 14:53

COVER STORY national room occupancy rate for Irish hotels and guesthouses reached a 10-year high of 70% in 2015, driven largely by an upturn in overseas visitor numbers. This compares with a 64% occupancy rate the previous year. The survey was based on responses from owners and general managers of hotel and guesthouse businesses across the country and was conducted during February 2016.

REIGNING IN PUBLIC SECTOR COSTS The IHF survey also reveals that excessive local authority rates remain one of the most pressing issues facing hoteliers, with many premises being levied rates of up to 3,000 per bedroom and average local authority rates equating to 1,500 per bedroom, regardless of occupancy rates. “These rates are out of kilter with economic reality and Outgoing IHF President are a result of delays in carrying out revisions Stephen McNally by the Valuation Office,” says outgoing IHF President Stephen McNally. “This is unacceptable and requires immediate action. Tourism businesses operate in an exceptionally competitive international market where every euro spent in Ireland is hard won. Despite the wide recognition that hotels are being subjected to excessive local authority rates, hundreds of premises have yet to have a rates revaluation carried out. We’re calling for the necessary resources to be allocated to the businesses continue to face tough trading Valuation Office to rollout a complete revaluation of all conditions. This is further compounded by premises as provided for under the Valuation Amendment the disproportionate negative impact that Act 2015.” seasonality has on regional tourism, resulting in major challenges given the vital social and Mr McNally notes that revisions carried out to date economic role tourism plays in rural areas. have resulted in reductions of over 30% for hotels. He states that, pending the full revaluation of all hotels throughout the country, the remaining local authorities HOTELIERS REMAIN UPBEAT should therefore be instructed to reduce hotel rates ABOUT 2016 The vast majority of Irish hoteliers are upbeat by 30%. Mr McNally says that, since the downturn, hotels and guesthouses have become much leaner by about the prospects for the tourism industry restructuring their businesses and reducing operating costs. in 2016 according to an industry survey Through necessity, average overheads have been reduced undertaken by the Irish Hotels Federation by 24% since 2008. However, during the same period, (IHF) in advance of its 78th Annual Government determined costs have remained largely Conference. 92% of respondents indicate unchanged. “This needs to be a key priority for the next a positive outlook for trading conditions Government as part of a national competitiveness strategy for their business over the next 12 months. committed to reigning in public sector costs such as local Nationally, 82% of hoteliers are seeing an authority rates, water charges and energy-related levies.” increase in business levels compared to this Soaring insurance premiums are also having a time last year. Advance bookings for the detrimental impact on cost competitiveness within the remainder of the year are also performing hotels sector. IHF research reveals that 71% of hoteliers strongly, with 80% of premises reporting have seen an increase in premiums over the last year, with an increase on 2015 levels. Of those hotels premiums having increased on average by over 20%. IHF catering for corporate meetings and business Chief Executive Tim Fenn notes that insurance costs events, 64% are seeing an increase in this area within the hotel sector have now reached 36m per year, of their business compared with last year. equivalent to over 640 per bedroom. With insurance The survey also shows that 93% of hoteliers costs expected to increase further this year, Mr Fenn is are planning to invest in refurbishment calling on the Government to establish an industry taskand product development over the next 12 force to tackle the issue, including a remit to combat fraud months while 62% are planning to increase and excessive claims. their investment in marketing. The average

TOURISM BUSINESSES OPERATE IN AN EXCEPTIONALLY COMPETITIVE INTERNATIONAL MARKET WHERE EVERY EURO SPENT IN IRELAND IS HARD WON.

#IHF Survey

92%

indicate a positive outlook for trading conditions over the next 12 months

82%

of hoteliers are seeing an increase in business levels

The average national room occupancy rate reached a 10-year high of

70%

MARCH 2016 | HOTEL

010_H&C_March 2016_Cover Story.indd 13

CATERING REVIEW

13

22/03/2016 14:53

DOOR

KEY TO THE DOOR

KEY TO THE

Openings, Closures, Refurbs and Acquisitions

5M UPGRADE UNDERWAY AT PORTMARNOCK HOTEL US real estate investment group Kennedy Wilson has begun a multimillion euro upgrade of the Portmarnock Hotel and Golf Links, which it acquired out of receivership in mid 2014. More than 5m will be spent to refurbish the four-star hotel, the group having already invested about 1m on improvements to its Bernard Langer-designed championship golf course, developed in 1995. This will include the refurbishment of 90 bedrooms, the creation of new meeting and conference facilities, a new spa and gym, an upgrade of its Seaview Lounge, an extension of its main restaurant, and a new entrance and car park.

NEW LOOK FOR

CLAYTON HOTEL CHISWICK The new-look Clayton Hotel Chiswick recently unveiled its revamped meeting and events facility, part of the hotel’s £21m extension and refurbishment, which is now nearing completion. With its own entrance and foyer the events area at Clayton Hotel Chiswick, part of Dalata Hotels, can accommodate up to 400 delegates within 10 purpose-built meeting and function rooms. All have flexible settings and seating styles, light, sound and climate control, as well as the latest technology and AV equipment. The rooms range in size from 26m² for more intimate meetings to the Chiswick Ballroom at 250m² with its own bar and breakout area. All rooms have their own beverage stations. The four-star standard 227-bedroom hotel was acquired by Dalata Hotel Group in February 2015.

BRAKES GROUP ACQUIRED BY SYSCO Sysco Corporation, the largest foodservice distributor in North America and parent company of Pallas Foods, recently purchased the UK-based Brakes Group.

Brakes Group currently has operations in the UK, Ireland, France, Sweden, Spain, Belgium and Luxembourg, and is owned

by Bain Capital Private Equity. The transaction is valued at approximately $3.1bn and includes the repayment of approximately $2.3bn of Brakes Group’s financial debt. The deal is subject to regulatory review by European Union competition authorities but the companies expect to complete the transaction before the end of Sysco’s fiscal year in July 2016.

Headquartered in London, Brakes Group will continue to operate as a standalone company within Sysco. The combined companies are expected to generate annual sales of over $40bn.

14

HOTEL

CATERING REVIEW | MARCH 2016

014_H&C_March 2016_Key to the Door.indd 14

22/03/2016 14:51

KEY TO THE DOOR

PROFITS BALLOON TO OVER 28M FOR DALATA Dalata’s full year results for 2015, published on March 2nd, show a 185% jump in annual revenues to 225m with pre-tax profits leaping from 4.2m to 28.46m. Dalata recently completed the acquisition of the leasehold interest of four hotels – the Gibson Hotel Dublin, the Croydon Park Hotel in Croydon, the Clarion Hotel Cork and the Clarion Hotel Limerick. As part of the transaction, the Group will also take over the management of the Clarion Liffey Valley Hotel, Dublin, under a short term management contract.

The group also wants to acquire the Maldron sites in Cork, Portlaoise and Dublin’s Cardiff Lane, which it currently operates under lease arrangements. In Dublin, Dalata is aiming to account for around 1,000 of the 4,000 to 5,000 hotel rooms estimated to open by 2019. This would maintain its 20% market share position in the capital.

GRESHAM GUIDING FOR €80M The Gresham on Dublin’s O’Connell Street has been put up for sale with a guide price of more than 80m. The four-star 323-bedroom hotel, which has 22 meeting, conference and banqueting suites with a capacity for 1,350 delegates, is being sold by Christie & Co and CBRE. It is owned by Precint Investments, which took it over in 2004 in a 117m buyout of Gresham Hotel Group. The National Asset Management Agency took over loans tied to the Gresham in 2011. The sellers note that the hotel now has planning permission to increase the bedroom count to 468 and is being offered unencumbered, giving the purchaser “the choice to continue trading ‘as is’ under its existing strong identity or to immediately convert to any of the most recognisable and successful global hotel brands”.

WATERFORD MARINA HOTEL SOLD The Dublin office of specialist property adviser Christie & Co recently announced the sale of the Waterford Marina Hotel in Waterford city centre to an unnamed purchaser for over 4m. The three-star hotel was constructed in 1997 and acquired by the previous owners, Frontline Asset Management Ltd in the same year. The property offers 81 bedrooms, a riverside bar and restaurant, a theatre-style function room, and on-site parking for approximately 70 vehicles. Dave Murray, Director and Head of Brokerage Ireland at Christie & Co, says that the business consistently performs strongly and that the sale represents “an ideal opportunity for the new owners to enter the Waterford hotels market at a time when the region is becoming better connected and demand for good quality hotel accommodation is rising.”

MARCH 2016 | HOTEL

014_H&C_March 2016_Key to the Door.indd 15

CATERING REVIEW

15

22/03/2016 14:51

Commercial

PROFILE

AWARDS REFLECT AGENCY’S

TOURISM SUCCESSES

PLANNING

GOLD

T

he Wild Atlantic Way won the Tourism and Economic Development category at the Irish Planning Institute National Planning Awards.

The Irish Planning Institute’s National Planning Awards are presented every two years to highlight the innovation and variety of modern planning and to demonstrate to the general public and to the planning and other associated professions successful and innovative planning projects and developments. Speaking about the Wild Atlantic Way the judges said: “The Wild Atlantic Way represents a truly regional planning initiative.

We welcome its scale, stakeholder and local authority engagement, and ambition, and commend its emphasis on balancing economic growth with protecting and enhancing the authenticity of the wild and natural environments.”

Paddy Mathews, Head of Investment & Innovation with Fáilte Ireland, accepting The Wild Atlantic Way Tourism and Economic Development award.

FÁILTE IRELAND SHOWED WHY IT RECENTLY WON A HAT TRICK OF DIGITAL, RADIO AND PLANNING GONGS WHEN IT CONFIRMED ON MARCH 7TH THAT DUBLIN HAD SECURED A 5M CONFERENCE BUSINESS BOOST FOR THE FIRST TWO MONTHS OF 2016.

AWARDS HAT TRICK FOR

TOURISM AUTHORITY

F

áilte Ireland scooped three major Wild Atlantic Way and Discover Ireland awards at the recent Accenture brands. Commenting on the wins, Daragh Digital Media Awards, organised Anglim, Head of Digital, Fáilte Ireland

by Ashville Media Group, which said: “The Digital Media Awards are were held in the DoubleTree by Hilton considered an important benchmark Hotel Dublin, including an for distinction and excellence unprecedented Gold and in digital business Silver in the Best in strategies and we are Travel and Tourism delighted to have category. The been awarded tourism authority these accolades won a Gold for our work on award for its both Discover new ‘Dublin Ireland and a Breath of Dublin. Now in Fresh Air’ the third year brand, launched of our three last October, year digital which presents strategy, we are Dublin as a actively targeting vibrant capital city visitors online. Our bursting with a variety digital strategy and of surprising experiences content marketing model and a destination where city is effectively engaging with Simone Parfrey,PHD collecting Best Travel and Tourism, won by living thrives side by side visitors and has contributed In the Company of Huskies & PHD with the natural outdoors. to record growth for Irish for A Breath of Fresh Air for Visit The Silver Award was won tourism.”

Dublin with Tara Brady, Event Manager, Ashville Media Group. for the Discover Ireland Now in their 12th year, #ThisisLiving campaign the Accenture Digital that has successfully promoted Ireland Media Awards are the most prestigious to Irish people and inspired them to digital awards in Ireland. They recognise take more holidays at home.The awards creativity and innovation across multiple night was capped off with a Silver in the areas of an ever evolving sector, which most competitive category of the night, includes digital content creation, the prize for Best Brand/Company Using advertising and marketing, mobile media, Digital. This award was won for Fáilte app development, social networking, web Ireland’s digital work across the Dublin, design and development.

In association with

HOTEL

238786_CP_FAILTE_AMA_H&C.indd 16

CATERING REVIEW

22/03/2016 14:59

Commercial

PROFILE

WITH PAIN COMES GAIN

F

áilte Ireland confirmed this month that Dublin has received a significant revenue boost of almost 5m with the news that, so far this year, four conferences are coming to the capital. The range of conferences secured serves to highlight Dublin’s broad appeal when it comes to attracting international events. The conferences include: World Institute of Pain; European Cities Marketing TIO Expert Meeting; Junior Chambers International European Presidents Meeting; and World Congress of Psycho Oncology.

“I am delighted with the news that Dublin continues to attract high profile lucrative conferences to these shores,” says Minister for Transport, Tourism and Sport Paschal Donohoe. “Business tourism is a very valuable part of our overall tourism product and performs well year-on-year. The fact that those who come here on business more often than not choose to stay on for pleasure makes it even more important.”

The news came as the business tourism industry

from across the capital gathered in the Conference Centre Dublin for an annual briefing from Fáilte Ireland where the tourism authority outlined its plans and targets for the year ahead. Business of over 138m is already confirmed for 2016 with a further 52.5m still in the pipeline. Looking ahead to the rest of 2016, Miriam Kennedy Head of Business Tourism with Fáilte Ireland said that while last year was a record year for business tourism, the organisation’s aim for 2016 is to be even more ambitious, with growth of 12% targeted. “Business tourism is a highly competitive game with a valuable return but we in Fáilte Ireland are fully committed to ensuring that we secure a large piece of the pie,” she said. In addition to the industry event, a group of top German business and conference buyers arrived in Dublin recently to enjoy a whistle-stop tour of the capital, as well as a taster of what Ireland’s Ancient East has to offer, taking in the sights and sounds of Kilkenny, Wicklow and Kildare.

LOVE RADIO AWARDS

A

Ryan Tubridy pictured with Noel-John McLoughlin, Marketing Director, Fáilte Ireland with the Love Radio Award.

s well as winning three awards at the Digital Media Awards, Fáilte Ireland’s marketing team also picked up two awards at the Love Radio Awards - Gold for Best Collaboration between Radio Station and Agency and Bronze for Best Commercial Radio Promotion.

The Love Radio Awards are all about showcasing and honouring the best in creativity in Irish commercial radio. Speaking about these wins, Fáilte Ireland’s Director of Marketing, Noel-John McLoughlin said: “In recent years, Fáilte Ireland has recalibrated its resources and put ever greater emphasis on innovation, creativity and collaboration. These accolades are a welcome reflection of this ongoing work in our marketing strategy.”

In association with

HOTEL

CATERING REVIEW

238786_CP_FAILTE_AMA_H&C.indd 17

22/03/2016 14:59

CONFERENCE 2016: PRICING

There was plenty of food for thought at this year’s Irish Hotels Federation conference in Killarney, with many speakers emphasising that national media reports about uncompetitive hotel prices are far from accurate.

Room Rate Increases

Signal Recovery, Not Growth

18

018_H&C_March 2016_Pricing.indd 18

22/03/2016 14:47

I

CONFERENCE 2016: PRICING

HF Chief Executive Tim Fenn said that the industry was making enormous strides in growing market share “thanks to highly effective marketing and a competitively priced product. This is reflected in recent research by Fáilte Ireland showing 95% of holidaymakers saying they are satisfied in terms of value for money, which is a significant factor. Irish hotels are among the most competitively priced in Europe and significantly lower than our key competitors. While there has been some growth in rates recently, it is important to recognise that these are recovery room rates from a very low base following the downturn. This is enabling hoteliers to reinvest revenues within the sector, enabling the industry to enhance its product and create additional employment.”

Statistics from Sarah Duignan, Director of Account Management at STR Global, backed up Tim Fenn’s assertions. Both Dublin and London enjoyed occupancy rates of 82.1% in 2015 and, in fact, Dublin and Cork are viewed as very attractive to tourists from a cost point of view. When it comes to average room rate, Dublin and Cork compared favourably with London in 2015 and she stressed that the increase in room rates that many hotels are posting is a sign of recovery on the back of a low base, not growth. “Dublin and Cork are key destinations in Europe and are seen as very affordable by tourists,” she said.

“There has been a consistent recovery in the tourism industry throughout Ireland over the last five years but most of the recovery has taken place over the last 18 months and the recovery in RevPar is less robust in the regions.” For Dublin, she is predicting growth of 1.9% in occupancy and five per cent on the average room rate in 2016.

In fact, one of the major concerns that Aiden Murphy, Partner with Crowe Horwath, has about the future growth of the industry revolves around currency. “One in five hotel rooms in Ireland are sold to UK residents and one in three in Dublin so I am concerned about the impact of any weakening of sterling,” he said. “The average room rate in Dublin was 117 in 2007, 80 in 2010 and 115 in 2015 so the industry is in recovery territory in terms of the room rate. In 2007 Ireland welcomed four million visitors from the UK. That dropped to three million in 2010 but by the end of 2015 that had risen to 3.6 million so that indicates a strong recovery in our share of the UK market but the exchange rate has been crucial to those numbers. In 2007, it was 0.68

and when it went to 0.89 visitor numbers fell off.

Today it is 0.79 but UK visitors will experience a price increase in 2016 and I think that will impact the room rate more than visitor numbers.”

DEVELOPMENT, TRANSACTIONS, VALUES, BRANDS Referring to ITIC’s estimates that Dublin requires 30 new hotels or 5,000 bedrooms by 2020, Tom Barrett, Head of Hotels and Leisure with Savills Ireland, said that a number of hotel development sites in Dublin have been granted planning permission and, if all of these proceed, we could see a 20% lift in Dublin hotel bedroom supply. “This new supply could meet the majority of the ITIC’s forecast demand,” he said.

He identified the following areas as being those most likely to generate new hotel bedrooms for the Dublin market – the Docklands (north and south), areas adjacent to O’Connell Street, Christchurch and the Liberties, and Dublin Airport. He estimated that these areas combined, along with new stock emerging in Cork city, would generate 4,000 rooms in total.

Savills estimates that hotel transactions exceeded the 1bn mark for the first time in 2015. This figure

A four star hotel in Dublin was worth

60m in 2007

value dropped to

10m in 2010

and moved up to

ONE IN FIVE HOTEL ROOMS IN IRELAND ARE SOLD TO UK RESIDENTS AND ONE IN THREE IN DUBLIN SO I AM CONCERNED ABOUT ANY WEAKENING OF STERLING...

UK VISITORS WILL EXPERIENCE A PRICE INCREASE IN 2016 AND I THINK THAT WILL IMPACT THE ROOM RATE MORE THAN VISITOR NUMBERS.

19m in 2013

and values are set to rise to

52m in 2016

Conor Kane, Clayton Hotels, Martin Holohan, Mespil Hotel, Michael Vaughan, Vaughan Lodge and Dick Bourke, IHF at the annual Irish Hotels Federation Conference in the Gleneagle Hotel, Killarney.

MARCH 2016 | HOTEL

018_H&C_March 2016_Pricing.indd 19

#Hotel Values

CATERING REVIEW

19

22/03/2016 14:48

CONFERENCE 2016: PRICING was driven mainly by over 60 single asset sales with a combined value of in excess of 650m. The balance comes from the 11 Irish hotels in the Moran Bewleys and Jurys Inn Groups, which were acquired by Dalata and Lone Star respectively in 2015.

“It is still cheaper to buy a hotel in Dublin than it is to build one,” said Tom Barrett.

“However, consumer sentiment is back to 2001 levels, which is a big improvement.

Occupancy is growing and pricing is increasing. Energy prices are coming down which is a big plus for the hotel industry.”

Tom said he was cautiously optimistic about the future of the transactional market. “Visitor numbers were up 17% in the month of January and oil prices are coming down but bank shares are down and the possibility of Brexit is influencing the value of sterling,” he said.

Looking at hotel transactions over the past five years, in 2011 they were close to zero, in 2012 20 hotels were sold and in 2013 that doubled to 40 hotels, with an average transaction size of 5m generating over 200m worth of sales.

In 2014 over 400m in transactions was generated and that rose further to over 1bn in 2015. Savills Ireland has identified three categories of sales: up to 10m – these accounted for 14% of total value in 2015; 10m to 40m – these accounted for 20 of the properties sold in 2015, and Dalata accounted for six of them, with sales spread around the country; and 40m plus, which accounted for 50% of value. “Last year all of the sales in the 40m plus category were in Dublin and included Jurys Inns, Intercontinental, Bewley Moran Group and the Ballsbridge Hotel. 60% of the properties sold in the 10m to 40m were bought by Irish buyers – seven were in Dublin and there were also sales in a number of regional areas. Over 40 hotels were sold in the under 10m category in 2015 where there were a lot of domestic buyers and some international buyers such as iNua, Philip Hotels, Great National Hotels, McGettigans, and Davy Stockbrokers, who were acting for an international buyer. Entering 2016, over 15 hotels are sale agreed, with total transaction values of over 70m.

By way of demonstrating the extent to which hotel values have recovered Tom Barrett said that a four star hotel in Dublin was worth 60m in 2007, dropping to 10m in 2010 and moving up to 11m in 2012 as profit began to return. In 2013, values recovered further

20

HOTEL

Tom Barrett, head of hotels and leisure, Savills Ireland.

to 19m and in 2016 it looks like profits and sales have almost made a full recovery with the Dublin four star hotel value rising to 52m.

The market has witnessed a lot of hotel name changes in recent years. Tom said that12 brands now account for 15,000 bedrooms in Ireland and 60% of the hotel bedrooms in Dublin. The Clayton and Maldron brands account for 1,700 bedrooms and those brands are heading towards 3,000 rooms.

Other brands that have really made their mark in the Irish market in recent years include Hilton, Carlton Rezidor, Great National, Marriott/Starwood, Best Western, Jurys Inns, Choice Hotels, IHG, Travelodge and Talbot. “We are seeing more branding and more sustainable branding,” he said. “With the pending merger of Marriott and Starwood, this new group will have four hotels in Ireland – two from each brand group.”

Aidan Murphy of Crowe Horwath said that in 2007 the average sale price per hotel room was 340,000 and that dropped to 60,000 in 2010 but is now back at 300,000. “The development of new hotel bedrooms in Dublin has begun so I’m cautiously optimistic for 2016,” he said. On the downside, he pointed out that the OTA share of room sales is increasing each year by two to three per cent. There will be a rise in the minimum wage so that will lead to higher payroll costs for hoteliers, and there may be a skills shortage coming down the tracks

so hotels have to invest in staff and in training. He cited three major positives in his outlook for the hotel sector – investment, the competitive landscape, and the funders now operating in the market. “Extensions and new builds will progress in Dublin and extensions will progress in Cork, Galway and Kilkenny,” he said. “A lot of regional hotels have deferred cap ex and it is overdue but the profit levels are now there to invest. The hotel buyer of recent years has invested to make a profit and they have followed the initial hotel purchase with further investment, which is great, but that has made the market more competitive so the owner occupiers need to be tuned into this and respond.” With new buyers and new brands comes new funders, such as Origin. “The new funders are more expensive but they will lend at higher levels,” he said. “2016 will see the work out of the remainder of the Nama loan book and also of the loan books of the major banks. I believe the recovery in the hotel sector will be maintained in 2016 but at a more modest rate than in the early years of the recovery.”

CATERING REVIEW | MARCH 2016

018_H&C_March 2016_Pricing.indd 20

22/03/2016 14:48

CONFERENCE 2016: TOMORROW’S TOURISTS

TOURISM

BY DESIGN RATHER THAN BY DEFAULT

Tourism revenue could be doubled to €8bn by 2030, with employment of 300,000 in the sector, if the right approach is taken and the sector is ambitious enough.

T

hat’s according to Fáilte Ireland CEO Shaun Quinn who was speaking at the IHF Conference. He advised delegates that Irish tourism needs to try to shape its future, taking the best insights to hand and plotting a course for sustained growth.

Mr Quinn emphasised that this will not necessitate a doubling of visitor numbers but rather a greater focus on higher yielding market segments and on growing the length of stay. He told delegates that the west coast accounts for 30% of overseas hotel nights. Dublin accounts for 50%. “If people could be encouraged to stay longer that could result in 20% of overnight stays occurring in the regions,” he said. “Growth from 200,000 jobs to 300,000 by 2030 is achieveable if the season is extended.”

He looked at five global trends that he believes are relevant to the Irish tourism industry: global travel growth, the over 60s market, the millennials, affluence and globalisation. Over the next 15 years, the number of people travelling internationally is estimated to roughly equal the number that travelled over the past 100 years. In other words, by 2030, two billion people will engage in international travel – an increase of one billion more than today. Mr Quinn emphasised that Ireland could win a large slice of this increased market but potential growth will be a question of ‘from whom’ rather than ‘from where’. He believes that the greatest potential for growth is to be found among an older more affluent demographic, as well as among millennials.

TOMORROW’S TOURISTS The number of people over 60 will double to 1bn by 2030 and this cohort will account for 50% of the wealth in the world. They will spend more on holiday travel than any other age group. Similarly, we are looking at millions of millennials in the years ahead. By 2020 the 18 to 34 age group will account for half of all travel on the planet.

“They tend to merge business and leisure travel and are more into self promotion than self fulfilment,” he said.

“Also, 20% of these are mobile only users.”

So what do these five trends tell us about the punters of the future? “The new tourist is about ‘I am what I do’ rather than what I own,” he said. “The challenge is to offer experiences that create memories and lead to repeat visitors or third party referral. Virtual reality technology is also important. Fáilte Ireland is using it on the Wild Atlantic Way brand and it is a major trend in tourism Shaun Quinn, CEO, Fáilte Ireland

MARCH 2016 | HOTEL

021_H&C_March 2016_Tourism.indd 21

CATERING REVIEW

21

22/03/2016 14:47

CONFERENCE 2016: TOMORROW’S TOURISTS

#Making Trends Work The Joie de Vivre hotels provided a sense of fun and intrigue for the visitor. For example, guests were asked to sing when they arrived to check-in at the hotels. Visitors who did received an upgrade and videos were posted online to increase consumer engagement. Fans could vote on their favourite, who won a free two night stay!

Guests at Ritz-Carlton were asked questions on Facebook such as how they like their coffee. For respondents who booked a stay, staff surprised guests with detailed knowledge of the preferences.

globally. Also, we are living in the age of the mobile first consumer. Smart phones are becoming the dominant planning as well as booking device.

Travel planning online is now a big part of the travel experience so it is important that brands are presented well online for mobile. A great example of a brand that is using technology to the full is the Citizen M hotels in Amsterdam where the guest’s personal smartphone becomes their room key and a tablet in each room controls the guest’s environment.”

EXPERIENCE BRANDS He told delegates that, in the context of the new and emerging tourists of tomorrow, Fáilte Ireland’s development of three big experience brands is spot on and reflects the tourists desire for unique experiences. “Our brands are a way for the trade to improve regionality and seasonality,” he said.

“We are trying to increase dwell times in visitor attractions – on average it is 20 minutes - so we need to focus not just on the attraction itself but on the area it is in. Also, the influence of the sharing economy means there will be a growing interest in alternative forms of accommodation. Successful destinations will have to embrace these trends.

The key is to accept that the punter is changing and to focus on arousing the curiousity of the new and emerging segments in the market and exploiting the opportunities offered by communications technology. We need to believe in our ability to continually reinvent ourselves and that, to quote Seamus Heaney, a further shore is reachable from here.”

#Visitors to Ireland Visitor numbers to Ireland from the UK have increased by 20% over the last five years, by 51% from the US and Canada, and by 66% from longhaul destinations. Last year US travellers to Ireland grew at 50% more than they did to Europe. Tourism Ireland CEO Niall Gibbons gave delegates an insight into how different overseas markets view Ireland. “Tourists in the UK regard Ireland as competitive,” he said. “They love Ireland but they are looking for more compelling reasons to come here. We are predicting a good year with growth of more than five per cent. However, the message from UK tourism operators is that they feel squeezed out

by Irish tourism operators so that is something the industry needs to address. When it comes to the US market, the season is looking good, although stock markets and pensions have taken a dip so that is the only possible grey cloud on the horizon. One major positive is that there has been a huge change in the perception of Ireland as a food destination in recent years. Regarding the mainland European market, Germany has expressed concern about pricing and the availability of accommodation but we have got a great reaction to the Wild Atlantic Way brand. Consumer confidence in our main markets is reasonably good so the future success of Irish tourism is about managing risks. Tourism targets are easily within our grasp via collaboration and innovation.”

Pictured at the launch of the 2016 Be Our Guest Guide during the Irish Hotels Federation’s annual conference are newly-elected IHF President Joe Dolan; Annemarie Phillips (Diageo); Breffni O’Reilly (Diageo); outgoing IHF President Stephen McNally; and Niall Caffrey (Diageo). Sponsored by Diageo, the Guide is renowned as Ireland’s largest and most definitive accommodation listing, featuring hundreds of premises across every county.

22

HOTEL

CATERING REVIEW | MARCH 2016

021_H&C_March 2016_Tourism.indd 22

22/03/2016 14:47

TECHNOLOGY

– NOW VIRTUALLY IMPOSSIBLE TO MISS Fáilte Ireland piloted virtual reality tours of the Wild Atlantic Way at the recent International Tourism Fair in Berlin and it is looking at integrating the VR experience across its tourist office network.

F

áilte Ireland has captured a number of experiences along the Wild Atlantic Way for virtual reality (VR) viewing, giving people the chance to remotely experience 3D tours of the coastal route. VR gives Fáilte Ireland the chance to show buyers and potential visitors just what they are missing. The experiences will be shared on the Oculus store where millions of people with VR headsets can download and enjoy them. Ultimately, the tourism authority plans to offer the technology to trade and industry partners to use for their own promotional activity.

“Virtual Reality is proving to be a game changer in how experiences are consumed and this technology is set to be the most exciting innovation in travel and tourism marketing during 2016,” says Fáilte Ireland’s Director of Marketing, Noel-John McLoughlin.

“I am delighted to say that Ireland is leading the virtual charge and is at the forefront of this new wave of innovation.”

The Virtual Reality (VR) experiences created by Fáilte Ireland include: a beach horse-riding experience on one of Ireland’s most beautiful beaches with the imposing Ben Bulben Mountain as a backdrop - with Ursula Schweiger O’Connor from Island View Riding Stables; climbing one of the tallest sea stacks in Europe in the northern headlands of Donegal - with Iain Miller from Unique Ascent; surfing the crest of a wave directly below the Cliffs of Moher in Co Clare - with world renowned

champion surfer, Ollie O Flaherty; and cycling through some of the most rugged landscapes on Ireland’s Wild Atlantic Way - with Patrick O’Regan from Burren Way Mountain Bike Tours.

Fáilte Ireland piloted the use of these experiences on VR headsets at ITB Berlin (March 9th to 13th), one of the world’s largest tourism trade fairs with 10,000 exhibitors from 187 countries and territories and with approximately 100,000 international trade visitors and members of the public in attendance. The virtual reality experiences were commissioned by Fáilte Ireland and filmed during February

by Big O Media using specialised cameras to create suitable material to stream through Samsung VR Gear and Oculus Rift Technology.

“This is brand new technology and Fáilte Ireland wants to exploit ‘early mover advantage’ to ensure that Ireland stands out and that we can grab attention for new experience brands such as the Wild Atlantic Way,” says Amanda Horan, Sales Development Officer with Fáilte Ireland who piloted the demonstration in Berlin.

“The reception we received in Berlin proves that this accessible and interactive technology can open up great potential for Irish tourism.

Emerging technology like this will also significantly influence our ongoing experience development work – along the Wild Atlantic Way, across Ireland’s Ancient East and in Dublin - as we strive to improve the interpretation and animation of storytelling at key sites.”

MARCH 2016 | HOTEL

023_H&C_March 2016_Technology.indd 23

CATERING REVIEW

23

22/03/2016 14:44

27TH SEPTEMBER 2016 LYRATH ESTATE HOTEL & SPA, KILKENNY

ENTRIES NOW OPEN

2016 CATEGORIES NEW FOR 2016 NEW CATEGORIES • Ireland’s Wedding Venue • • Ireland’s Business Hotel • • Ireland’s Newcomer Restaurant • • European Restaurant • • Ireland’s Industrial Caterer •

PEOPLE’S CHOICE • My Favourite Place to Eat... • • My Favourite Place to Stay... •

RESTAURANT CATEGORIES

HOTEL CATEGORIES

CROSS SECTOR CATEGORIES

• Ireland’s Fine Dining Restaurant • Ireland’s Casual Dining Experience • Ireland’s Wild Atlantic Way Restaurant • European Restaurant (NEW) • Ireland’s Newcomer Restaurant (NEW)

• Ireland’s Five Star Hotel • Ireland’s Four Star Hotel • Ireland’s Three Star Hotel • Ireland’s Country House & Guest House Experience • Ireland’s Hotel Spa Experience • Ireland’s Hotel Breakfast • Ireland’s Family Friendly Hotel • Ireland’s City Hotel • Ireland’s Business Hotel (NEW) • Ireland’s Wedding Venue (NEW)

• Ireland’s Wine Experience • Ireland’s Guest Experience • People Awards – Ireland’s Front of House Team/Team Member • Ireland’s Chef of the Year • Ireland’s Innovative Supplier • Service to the Industry • Supreme Winner

FOR EVENT ENQUIRIES, PLEASE CONTACT: Tara Brady, Event Manager T: +353 (01) 432 2232 E: tara.brady@ashvillemediagroup.com W: www.hotelandcateringreview.ie/awards

#KEELINGSGOLDMEDAL Events GMA 2016_AMA_H&C.indd 24

22/03/2016 18:06

INTRODUCING THE PEOPLE’S CHOICE AWARDS!

A nationwide poll will be launched asking the public to nominate their favourite place to eat and stay. The top three in each province and in Dublin will be site inspected by the judging panel. Their scores will be combined with the scores from the Public Vote to decide the winner in each of the five provincial categories, along with the overall People’s Choice award winners.Visit www.hotelandcateringreview.ie/awards to nominate your favourite places to eat and stay!

Events GMA 2016_AMA_H&C.indd 25

R

R

The esteemed judging panel will travel countrywide visiting all shortlisted properties. After the blind site visit, all marks are compiled to choose our finalists.

OUN

D

Each property can enter up to five categories.

From all entries, the judging panel will review written submissions to form a shortlist of properties for site inspection.

OUN

D

OUN

D

R

JUDGING PROCESS

The judging panel will decide the award winners in each category.

Certain categories will be open to a Public Vote.

Award recipients will be announced at a gala awards dinner on Tuesday, September 27th.

22/03/2016 18:07

TRAINING

ACADEMY ADDS

F ZZ TO BEST WESTERN BAR

The Best Western Academy Plaza Hotel recently benefitted from a bespoke three-step training programme for its bar staff.

26

HOTEL

T

he Dublin Bar Academy has helped the Best Western Academy Plaza Hotel put extra fizz and polish into its cocktail offering for guests and bar patrons. The Academy runs professional training courses for bartenders, as well as workshops for corporate and private clients in cocktail making, wine and whiskey tasting and craft beer. Seamus Brennan, the Deputy General Manager of the 304 room Academy Plaza Hotel in Dublin’s city centre, sought expert advice in revamping the cocktail menu and training staff in this area.

After coming across Dublin Bar Academy online, he met Richard Linden, Co-owner and Head Instructor, who recommended a bespoke three-step training programme to enhance the skills of his hotel bar staff. Richard conducted an expansive three-hour presentation at the hotel which covered alcohol history, fermentation versus distillation, spirit categories, and the history of the cocktail. Availing of the opportunity to test Richard’s skills first hand, the bar personnel were treated to his premier cocktails in an exclusive tasting session.

The second training session consisted of a full day at the Dublin Bar Academy’s new premises in North King Street, focusing on mixology techniques. The session was attended by the hotel’s core bar team, along with the duty and assistant manager.

A shortlist of 12 cocktails, chosen by bar staff, was presented to the remaining Best Western team members at the third and final session. Finally, a total of eight cocktails were selected to appear on the exclusive new beverages menu. To ensure the cocktails are mixed to the highest standards, Richard will also be employing a ‘mystery shopper’ to visit the team in the coming months. “We were very impressed at how knowledgeable Richard was, not only about cocktails but about drinks in general,” says Seamus. “He had no problem with any question that was thrown at him. He was an excellent trainer, very approachable, and was able to demystify and breakdown the cocktail making process in a simple and straightforward way. We now have a

CATERING REVIEW | MARCH 2016

026_H&C_March 2016_Training.indd 26

22/03/2016 14:50

TRAINING

Richard Linden (left), Co-Owner and Head Instructor at the Dublin Bar Academy, with Seamus Brennan, Deputy Manager of the Best Western Plus Academy Plaza Hotel, Findlater Place, off O’Connell Street, Dublin 1.

WE WERE VERY IMPRESSED AT HOW KNOWLEDGEABLE RICHARD WAS, NOT ONLY ABOUT COCKTAILS BUT ABOUT DRINKS IN GENERAL.

menu of eight classic cocktails that are very drinkable and sellable but will also be made and presented to a very high standard. I particularly like the idea of the mystery shopper visit as it will keep everyone on their toes! It’s safe to say that we are delighted with the result.”

Swedish born Richard Linden has been working in the hospitality industry in Ireland and abroad for over 15 years.

His five star hotel experience includes The Park Hotel in Kenmare, the Cliff House Hotel in Waterford and the Chewton Glen Hotel in England.

He and his business partner Ronan Rogerson, who owns the Drury Buildings restaurant and the All Bar None bar hire and catering company, established the Dublin Bar Academy in 2012. Originally located in Francis Street, an 85,000 investment resulted in the revamping of an old Victorian warehouse in North King Street, around the corner from Smithfield Square. On February 9th Richard and Ronan hosted a sparkling opening night of cocktails, wine, spirits

and beer for over 200 hotel, bar and hospitality industry guests.

“The investment in the new premises means that the Academy is now one of the most advanced training centres in the world,” says Richard. “We have a lot of students coming to us from abroad. Over 1,200 people attended our full-time and part-time courses last year, and we are aiming for 2,000 this year.

Already bookings are double what they were 12 months ago.”

The DBA now operates the franchise for the European Bartender School programme in Ireland. The European Bartender School is the largest of its type in the world and its London branch trains 50 students a month on its four-week full-time bartender courses.

Richard intends to match that number in two years time. The Academy also works closely with the Vanguard Beer Collective, has a two-day Illy Barista training course, and plans to offer Wine & Spirit Education Trust courses later in 2016.

MARCH 2016 | HOTEL

026_H&C_March 2016_Training.indd 27

CATERING REVIEW

27

22/03/2016 14:50

FOOD HEROES

Forget

and

Culinary Cults Real ‘super foods’ aren’t about fads or trends. The foods worth celebrating are about consistent quality, long-term sustainability, hard work and a massive dollop of passion.

The 2016 IFWG Food Award winners (l-r): Sharon Greene, Wild Irish Foragers (Offaly), Rod Calder-Potts, Highbank Organic Orchards (Kilkenny), Kirsti O’Kelly, Silver Darlings (Limerick), Joe Fitzmaurice of Riot Rye Bakehouse and Bread School (Tipperary), Cuilan Loughnane,White Gypsy Brewery (Tipperary), Ralph Haslam, Mossfield Organic Farm (Offaly) and Julie Calder-Potts, Highbank Organic Orchards (Kilkenny).

28

HOTEL

T

hat’s according to the chairperson of the Irish Food Writers’ Guild (IFWG), Aoife Carrigy, who was speaking at the recent 2016 IFWG Food Awards.

Six IFWG award winners were announced, including the first-ever award for an Irish stout. In another first, the awards ceremony was hosted at the two-Michelinstar Restaurant Patrick Guilbaud, where industry luminaries gathered for a lunch prepared by chef and co-owner Guillaume Lebrun, who incorporated the winning produce into a special menu.

The 2016 winners are Wild Irish Foragers for its full range of products, Silver Darlings for its pickled herrings, and Mossfield Organic Farm for its organic milk. White Gypsy Brewery received the Irish Drink Award for its Russian Imperial Stout.

Joe Fitzmaurice of Riot Rye Bakehouse and Bread School was presented with a Special Contribution to Irish Food Award and this year’s Environmental Award went to Highbank Organic Orchards.

“As a nation, our focus should be on the abundance of incredible produce throughout Ireland that is being made available to consumers by passionate producers who take a sustainable approach to food and food innovation,” says Aoife Carrigy. “That could be by re-embracing traditional approaches to age-old food sources such as milk, apples or wild berries, or by applying a modern perspective to traditional foods such as Irish fish, stout or bread. What’s really interesting about this year’s winners is that they are representative of the new energy that is emerging from the midlands for food and drink.” The Guild expressed its thanks to Bord Bia for its

support of the awards and its work on the home and export markets on behalf of the Irish food industry. There was plenty of evidence of how that work yields dividends for artisan producers at the Salon du Fromage in Paris (February 28th to March 2nd) where Irish farmhouse cheese makers, The Little Milk Company and Cashel Farmhouse Cheese, took the top honours at France’s premier cheese and dairy products event. The two artisan cheese makers won the Coup de Coeur prize which was awarded to eight exceptional cheeses, following a blind tasting test by a jury of nine chefs and cheesemongers.

The winners were selected from a total of 72 entries from 30 producers.

The Salon trade event showcases 190 artisan dairy producers from 12 countries.

Over 6,000 buyers and visitors, primarily French, attended the event over the four days. In addition to providing market insight and logistical support, Bord Bia arranged meetings with buyers for the seven Irish companies participating at the event - Cashel Farmhouse Cheesemakers, Cooleeney, The Little Milk Company, Knockdrinna, Wicklow Blue, Cahills and Carrigbyrne.

According to Noreen Lanigan, Bord Bia Manager for France and Belgium, there has never been a better time to introduce French buyers to Irish farmhouse cheese. “French cheesemongers now stock on average 16 foreign cheeses from their total selection of 130, representing around 10% of their turnover,” she says.

According to research carried out by Salon du Fromage in advance of the show opening, over 30% of cheese shops intend to increase their range of imported cheese. “This is already translating into a significant increase in Irish artisan cheese imports to

CATERING REVIEW | MARCH 2016

028_H&C_March 2016_Heroes.indd 28

22/03/2016 15:05

Previous participants in the Food Works programme (l-r): Roisin Hogan of HiRo

by Roisin, a range of fresh vegetable flour noodle and pasta based chilled meals, which are now listed in all 223 SuperValu stores, and sisters and chocolatiers Natalie and Karen Keane of Bean & Goose chocolate company.

#Say Cheese French cheesemongers now stock on average

10%

foreign cheeses in their total selection

30%

of cheese shops intend to increase their range of imported cheese

18

tons of Irish artisan cheese are imported into France per year

FOOD HEROES

#Chef Network

France, which have trebled since Bord Bia’s presence at the Salon two years ago and now amount to approximately 18 tonnes per year,” she says.

FOOD WORKS Bord Bia is also supporting the food entrepreneur at home with its Food Works business development and accelerator programme.

Ambitious individuals with an interest in building an international food or drink business in Ireland are being sought for participation in the programme which is jointly run by Bord Bia, Enterprise Ireland and Teagasc.

“The mentor support and industry contacts have been invaluable,” says David Carey of Nutraplenish, a producer of protein water. “Nutraplenish is teaming up with Musgraves for a nationwide launch in April of this year and we are already beginning our export journey with our sights firmly set on the UK market initially.”

Through a series of workshops and one-toone mentoring, successful participants are given the business supports required to develop an initial concept into a winning food product with global export potential. The supports provided by Bord Bia, Teagasc and Enterprise Ireland include consumer market research, business plan development, technical advice, and commercial viability testing, in addition to fast track access to R&D facilities and possible investors and state funding. Over the past three years, following a competitive process attracting in excess of 250 proposals, a total of 60 start-ups from all food sectors have participated in Food Works. The Food Works team have revealed that 60% of these businesses are now trading, which is deemed extremely positive given the high rate of start-up failures within the first 12 months of launching, while 32% of them have started exporting.

Apart from the support network that is available for the artisan producer, both at home and abroad, a new professional network for Ireland’s chef community was launched at the Food & Bev Live exhibition in Dublin on February 16th.

Chef Network connects the 25,000plus chefs working and studying in Ireland. Sponsored by Bord Bia, it was developed with the support of the Irish Foodservice Suppliers Alliance (IFSA) to attract and retain chefs in the industry, to improve standards of training, to promote and maintain culinary skills, and to encourage chefs to work together and learn from each other. Chef Network is supported by the website chefnetwork.ie, an online platform that enables chefs to easily connect and collaborate with their peers. It allows users to create individual profiles, join groups and discussions, share and discover resources, access supplier directories, post and search for jobs, and keep up-to-date with events and training opportunities. Over 100 chefs and industry stakeholders attended the launch of Chef Network where they heard from chefs involved in its development, including JP McMahon of the EatGalway Group, Julianne Forrestal, Executive Craft Chef, Sodexo Ireland, Niall Hill, Executive Chef, The Butlers Pantry, Stephen Holland, Executive Sous Chef, Lough Erne Resort, and Michael Quinn, Lecturer, WIT.

Julianne Forrestal, Stephen Holland, JP McMahon, and Niall Hill at the launch of Chef Network.

MARCH 2016 | HOTEL

028_H&C_March 2016_Heroes.indd 29

CATERING REVIEW

29

22/03/2016 15:05

Organics…

Naturally Good For Business

WILD IRISH SEA VEG Tel: 087-0922555

IRISH Seaweed

Trade enquiries: Evan Talty info@wildirishseaveg.com www.wildirishseaveg.com

DUNANY FLOUR Tel: 086 3397551

Trade enquires: Andrew Workman leoniew@eircom.net

SECOND NATURE Tel: 087-9265423

Trade enquiries: Kitty Colchester info@secondnatureoils.com www.secondnatureoils.com

THE FOOD SAFETY COMPANY IS THE LEADING FOOD SAFETY TRAINING COMPANY IN IRELAND

Food Safety Company provides: • • • • • •

Food Safety Training HACCP Implementation Nutrition & Calorie Posting Health & Safety Services Kitchen Management Advice Mystery Guest Audit & Customer Care Training

With a network of consultants nationwide, this proven track record means that owners/managers can have complete peace of mind that their business is operating to the highest standards ensuring both quality and safety in the workplace and compliance with legal and HACCP guidelines.

Follow Us

Contact Details: Dublin: +353 21 4355917 ⁄ Cork: +353 1 2091904 info@thefoodsafetycompany.ie www.thefoodsafetycompany.ie

030_H&C_March 2016_Adverts.indd 1

@ashvilleteam

/ashvillemedia

large medium & , ll a m s in Available ications digital publ ne on Issuu. edia’s onli Ashville Mw available to view media ille v are no sh /a m uu.co www.iss

22/03/2016 15:08

Light Golden

Rich in both heart health nutrients and antioxidants, rapeseed oil has become an essential ingredient on the Irish culinary landscape. Grown and produced in Ireland, it’s a refreshing alternative to olive oil and fits with the trend for locally sourced ingredients.

#INGREDIENT

R

apeseed oil has taken Ireland by storm in recent years. The plant it derives from, commonly known as Oilseed Rape, is an ancient one and a member of the brassica family, which grows well in Ireland; you can recognise it from its bright yellow blooms which brighten up the fields around May each year. It has been increasingly recognised in recent years for the culinary qualities of the oil and rapeseed oil makes a home grown alternative to imported cooking oils – something which has driven its growth in popularity over the past decade.

One of the first to recognise the potential here was Kitty Colchester of Drumeen Farm in county Kilkenny.

Her parents’ farm in Urlingford is one of the oldest existing certified organic farms in Ireland and they had grown oilseed rape for many years as a rotation and animal feed crop. But Kitty saw the opportunity to market the high quality rapeseed oil from the crop as a product in its own right and she now produces her ‘Second Nature Oils’ on the family farm. Produced from cold pressed certified organic rapeseed oil, the Second Nature Oils range includes the original ‘Happy Heart’ plain rapeseed oil and a variety of infused flavoured oils.

‘Second Nature’ rapeseed oil is derived from the first cold pressing, equivalent to ‘Extra Virgin’ in olive oil terms, and is produced fresh on a weekly basis without the use of any chemical solvents.

CULINARY USES • Sauté: Rapeseed oil has a high flash point, so can be used for cooking at high temperatures. Try it for both shallow and deep-frying. It will add a depth of flavour to fried vegetables, like cabbage, can be used as a dairy-free alternative to butter, and is perfect for roast potatoes!

• Dress: The flavour of rapeseed oils varies greatly depending on where it was grown and the type of soil it was grown in. Some have a grassy flavour while others have distinctly nutty tones. It can add great depth to salads and dressings.

• Sauce: Rapeseed oil generally has a milder, less distinctive flavour than olive oil, so is a good base for mayonnaises and marinades. It can even be used to make pasta sauces and pesto, as well as for dips and salsas.

• Bake: Substitute rapeseed oil for butter when baking cakes, muffins, breads and deserts. It’s an ideal replacement to high cholesterol fats, making your treats that much healthier!

Tel: 087-9265423 Trade enquiries: Kitty Colchester info@secondnatureoils.com www.secondnatureoils.com

TIP: Protecting the oil from light, heat and air preserves the

nutrients and quality of the oil for longer, so store in a cool, dark place with the lid on.

MARCH 2016 | HOTEL

236747_CP_IOFGA_AMA_H&C.indd 31

CATERING REVIEW

31

22/03/2016 15:02

Partners in Food

PROFILE

the MASSES

ENTERTAINING

OLIVER BYRNE, GROUP EXEC HEAD CHEF WITH THE PRESS-UP ENTERTAINMENT GROUP, TALKS ABOUT MANAGING THE CULINARY FARE IN A DIVERSE HOSPITALITY PORTFOLIO. Q: What does your role as Group Exec Head Chef entail?

A: My role covers a lot of different operational areas, including food costs, labour costs, food quality, menu design, staffing, and kitchen design, as well as establishing pricing structures with our suppliers.

Essentially, I look after all things food-related for the Group.

Q: Is it challenging managing the culinary operation in a Group with such a diverse hospitality portfolio, including, among others, Bison Bar, Captain Americas, The Clarence, Cleaver East, the Dean Hotel, The Workman’s Club, and Peruke & Periwig?

A: It can be challenging but it is a lot easier when you are there from the start of the project - from the research of the concept, to the kitchen design, menu tastings, and the staffing of the restaurant.

When that happens you really feel at the end that you know the product inside out and you are comfortable with and confident in your managing of the particular business.

Q: Can you tell me about the key culinary innovations that you are introducing this year?

A: I like different restaurants in our group for different reasons.

For instance, Wow Burger at The Workman’s Club is one of my favourite places because if you are going to open a kitchen with only one thing on the menu - a burger - it better be really good. We put a lot of work into getting it just right and I think we have succeeded. And the same process is applied to all restaurants in the Group - we try to be the best that we can be with whatever theme or concept we are trying to create.

Q: What is your vision for the culinary operation in the PressUp Entertainment Group?

A: I want to continue to grow our current brands and stay fresh in the current market because there are a lot of really good food operations out there so it is very important not to get complacent or take your customer base for granted.

For this reason we strive for continuous improvement through regular staff training and by refreshing our menus. The market is changing very quickly now

Q: What type of relationship do you have with Keelings and with your other food suppliers?

A: I take my relationship with Keelings and with all our suppliers very seriously. I like to think it is more of a partnership.

To be able to talk about different things like new products, out of stocks, late deliveries, price changes, etc, is key because open communication can fix most problems that pop up from time to time. With Keelings, in particular, supplying fresh produce, delivery times, seasonality and quality are key. I talk to Kevin in Keelings on an almost daily basis and they really do deliver for us on all fronts.

Colm Bury, Managing Director, Keelings Farm Fresh with Oliver Byrne (right), Group Exec Head Chef, Press-Up Entertainment Group.

Dublin: +353 (0)1 895 5301

Wexford: +353 (0)53 9147447

Email: farmfresh@keelings.com

Cork: + 353 (0)21 4968088

Belfast: +44 2890324236

Web: www.keelings.com

235108_CP_KEELINGS_AMA_H&C.indd 32

so a hospitality business has to stay on top of trends to ensure that they remain relevant.

22/03/2016 14:59

INTERIOR TRENDS

Interior DESIRE

Style Tip

Use what you love, be that a favourite colour, work of art or piece of furniture, and build your design scheme around that.

Adrian McCarthy of AM Interiors primary objective in refurbishing the Gleneagle Hotel Killarney was to modernise public spaces and inject the hotel with renewed vitality.

Gleneagle Hotel, Killarney

BLACK WALLPAPER

www.aminteriors.ie

ANTIQUE BEVELLED MIRROR

www.littlewoodsireland.ie

GLASS ROUND TABLE

www.kian.ie

PANEL LANTERN

www.corklighting.com

END TABLE

www.aminteriors.ie

GREY WALL PAINT

Adrian McCarthy

www.farrow-ball.com

To capture a more contemporary atmosphere within the foyer and reception area of the Gleneagle Hotel, Killarney, Adrian moved away from the previous colour palette, which consisted of rusty golds, and instead chose a mixture of warm greys, aubergines and lime greens accented with black. “This highlighted the many features of the original Georgian building, while also giving the space a fresh modern feel,” he says. For the main feature in the redesign, Adrian chose a statement carpet that would dominate customer attention. “The oversized modern print accentuates the floor plan of the building.

Its colour palette adds a real wow factor and creates an an amazing first impression.” In addition, he incorporated bespoke printed glass panels, backlit with LED interchangeable lights, into the core public spaces of the hotel. These panels were then framed by a specially commissioned quartz counter top and pillars.“This really draws the eye to what I deem to be the heart of the hotel - the reception area,” says Adrian.

FLOOR LIGHT

www.aminteriors.ie

LILY FLOWER CARPET

www.edgecarpets.com MURCIA TUB CHAIR

www.ezlivingfurniture.ie

MARCH 2016 | HOTEL

033_H&C_March 2016_Interior Trends.indd 33

CATERING REVIEW

33

22/03/2016 14:43

LEGAL

IS YOUR HOTEL

SUITABLE FOR LIQUOR LICENSING? Many developers and investors are looking at transforming rundown hotels or historic buildings to deal with the shortage of hotel bedrooms in Dublin but the suitability of the proposed premises for liquor licensing is often overlooked.

I

t is clear that Dublin is currently facing a shortage in hotel accommodation, both in the city centre and in its outlying areas. Therefore, it comes as no surprise to see regular announcements of plans to build new hotels across the city. Developments have recently been announced for sites on the north and south side of the city.

However, Fáilte Ireland has indicated that, even with the developments currently in the pipeline, the predicted demand for rooms will not be met. So, in terms of opportunities in the Irish property market, it is no surprise that rundown hotels, or historic buildings ripe for development, is where a significant portion of investment is being allocated.

For these projects planning is generally the headline issue. However, what is often overlooked at the outset is the suitability of the proposed premises for liquor licensing. All hotels will require the use of a ‘bar’ so it is essential that the property/premises selected for development is capable of being licensed.

LICENSING A HOTEL There are a number of methods of licensing a hotel to serve alcohol to its guests and, indeed, to members of the public.

34

HOTEL

Publican’s Licence Obtaining a seven day ordinary licence in respect of the premises is the least restrictive method of licensing a hotel premises. Some of the oldest and best known hotels in the capital, such as The Shelbourne Hotel and The Gresham Hotel, are licensed in this fashion. This is because these establishments pre-dated the creation of the ‘hotel’ licence provided for in the Licensing (Ireland) Act, 1902.

However, this method of licensing a hotel premises has recently come back into vogue due to the restrictions associated with a ‘hotel’ licence. As with all applications to licence any premises with a ‘new’ publican’s licence, the applicant must be in a position to offer an existing publican’s licence for extinguishment. Purchasing such licences for extinguishment involves an investment of approximately 60,000.00 to 90,000.00 on behalf of an applicant.

The applicant will also have to satisfy the Court, among other things, that the new hotel premises has never previously been licensed with a publican’s licence.

This is confirmed through a search of the licensing register as far back as records exist, which should be verified by a search of the Valuation Office against the property’s address. It would be worthwhile for this search to be undertaken prior to purchase. If the

CATERING REVIEW | MARCH 2016

034_H&C_March 2016_Legal.indd 34

22/03/2016 14:49

LEGAL

IT IS WORTHWHILE ATTEMPTING TO SECURE A LICENCE AT THE OUTSET OF THE DEVELOPMENT RATHER THAN A FEW WEEKS BEFORE THE LICENSING APPLICATION. publican’s licence in return for it. The hotel licence remains a hotel licence and, as such, the proprietor must continue to maintain the bedroom requirement set out in s.2(2) of the 1902 Act. Furthermore, it is generally accepted that a ‘hotel’ licence may not be sold on for extinguishment in return for a new publican’s licence. A ‘hotel’ licence which pre-dates July 4th 1960 may be converted to a full publican’s licence if certain conditions are met.

property was previously licensed, it can significantly complicate a licensing application and could be used as leverage when negotiating the purchase price.

Hotel Licence Section 2 (2) of the Licensing (Ireland) Act, 1902 created a form of conditional publican’s licence which could attach to a ‘hotel’ premises. In order to fall within the definition of ‘hotel’ under the 1902 Act, a premises must (a) hold at least 20 bedrooms if located in a ‘County Borough,’ which can be taken to mean a city, or 10 bedrooms if located outside a city; and (b) NOT have a public bar.

The (b) requirement is clearly very restrictive on modern hoteliers. One could even go so far as to say it is unworkable.

Accordingly, s. 19 of the Intoxicating Liquor Act, 1960 provides a means for proprietors of hotels to apply to the District Court for permission to have a public bar in the premises. However, in order to make such an application, proprietors must again proffer a full ordinary seven day on-licence for extinguishment to the Court.

It is important to note that making an application under s. 19 does not convert what was previously a ‘hotel’ licence into a full publican’s licence, notwithstanding that an applicant has extinguished a

Catherine Lyons, Leman Solicitors

Current Trends Given the above restrictions attached to hotel licences, it is unsurprising that more and more developers of new hotel premises are choosing to licence them with full publican’s licences. Quite apart from anything else, licensing the premises in this manner means that the licence will retain its investment value, and could possibly increase in value. Publican’s licences which are suitable for extinguishment can be difficult to source, depending on market conditions. It is worthwhile attempting to secure a licence at the outset of the development rather than a few weeks before the licensing application, otherwise it may be necessary to pay a premium to ensure that you have a clean licence to extinguish.

DECLARATORY PROCEDURE For a hotel developer, the declaratory procedure for licensing applications is also worth considering. The declaratory procedure allows an applicant to apply to the Circuit Court, in advance of initiating works on the premises, for confirmation that the proposed hotel as outlined is suitable to be licensed. The declaratory stage is the substantive stage and objectors will be called. If the declaratory order is granted, the risk of any complications arising at the certificate stage (when the licence is granted) are significantly reduced.

Furthermore, there is less likely to be any delay in opening by reason of objectors, as objectors will have been dealt with at the declaratory application.

Maria Edgeworth, Leman Solicitors

#About the Authors

Leman Solicitors are a corporate law firm with a specialist expertise in liquor licensing. For further information on this article or on related issues please contact the authors Catherine Lyons and/ or Maria Edgeworth.

MARCH 2016 | HOTEL

034_H&C_March 2016_Legal.indd 35

CATERING REVIEW

35

22/03/2016 14:49

A QUICK CHAT

WISH LIST: PACOJET

I have my eye on a Pacojet appliance for making purées and sauces but it has a big price tag so I think I’ll have to make some money before I ask for one!

GRAEME DODRILL

All our cheese is Irish, like the Bellingham Blue Cheese from Louth, and the meat is Jack McCarthy black pudding from Cork.

I was brought into the restaurant to make good food a bit more accessible. That approach comes from our manager John who wants to create a room that is really buzzing for our customers.

INGREDIENT: JAPANESE VINEGARS

We are using a lot of quite good Japanese style vinegars that we have brought in.

We wanted to be all things to all people, from offering Dover sole on the bone to a light salad, soup or burger.

MEAL: FISH

My favourite meal to prepare would be fish. It is so elegant. You don’t have to play around with it. You just add a couple of soft flavours to accentuate the fish.

We have started to use French chocolates on our desserts so we are currently going through a couple of blends of chocolate.

36

HOTEL

Former Head Chef at Saisons and Mulberry Gardens, Graeme Dodrill talks to Orla Connolly about shifting the focus from fine dining to something for everyone at Suesey Street.

INSPIRATION: PADRAIC HAYDEN

Padraic Hayden with Camden Kitchen was my mentor when I was in One Pico. He taught me a lot about how to be a chef and how to manage a kitchen. I was very fortunate to work under him.

CATERING REVIEW | MARCH 2016

036_H&C_March 2016_Quick Chat.indd 36

22/03/2016 14:29

45 MAGAZINE TITLES ▲ 10 EVENTS ▲ 3.6 MILLION REACH

DID YOU KNOW

Ashville Media Group is Ireland’s largest publishing and events company.

You’ve almost certainly read our magazines or attended our events.

Our mission is to connect your brand with the largest audience in Ireland.

(01) 432 2200 ▲ info@ashvillemediagroup.com

Ashville Iceburg Advert.indd 1

22/03/2016 15:53

239006_1C_KEELINGS_H&C.indd 1

22/03/2016 15:03