Hotel and Catering Issue 1 2024

ISSUE 1 2024

What’s

NEW NYX Hotel and The Leinster open their doors

Meet

Tomás Carney CONRAD DUBLIN’S RESTAURANT MANAGER HAS BIG PLANS FOR 2024

GOLD Standard Goldie’s AISHLING MOORE on earning her place as one of Ireland’s most exciting chefs

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Contents ISSUE 1 2024

IN THIS ISSUE

10 12

16 18 26

23

“There are so many awards and recognitions for chefs, but not so much for front of house staff. For us to make strides in this industry, we have to make front of house roles more desirable, enjoyable and rewardable.”

Aishling Moore, Head Chef and Owner, Goldie

REGULARS

04

NEWS

15

INGREDIENTS

28 35

OPENINGS

Dublin’s hotel scene is thriving with the opening of The Leinster and NYX Hotel

DRINKS CART

The latest releases, news and all things drinks-related

RESTAURANTS

Repayment of warehoused debt could result in industry-wide closures

TALKING TO

For Tomás Carney, this year’s all about going bigger and better with Supper Clubs at The Coburg

CONNECTIVITY

David Milligan on how hotels can benefit from the best-in-class service available at Virgin Media Business

EXPERT ADVICE

Weldon Mather at Crowe explains why payroll and cost control should be top priorities for hotel operators

ECO VENUES

The Deerstone in Wicklow offers guests a new type of eco accommodation

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Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Lenny Rooney

Editor’s View Welcome to Issue 1 of Hotel & Catering Review 2024

Designer: Neasa Daly Stock Photography: iStock Infographics: www.flaticon.com Production: Claire Kiernan Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9.

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 2024. 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.

Owner and Head Chef at Goldie, Aishling Moore, has been described as a chef that’s producing some of the most intriguing and dynamic modern Irish food in the country. At just 29 years of age, she can lay claim to some of the industry’s top accolades and this year she’s adding another string to her bow – her first cookbook. ‘WHOLE CATCH’ will hit the shelves in April and contains recipes for simple, recognisable dishes that make the most of the ‘whole catch’. Goldie favourites are included such as fish trim nuggets, buttermilk fried tails, karaage hake, shimestyle marinated cuts and mussel escabeche. The rest of 2024 will be about building on the restaurant’s success thus far and further developing the sustainability-led approach that Aishling has become known for. To read more about the Cork restaurant, turn to page 23.

On page 16, Adrian Cummins outlines the RAI’s five-point plan to save food-led hospitality businesses which, if implemented, should help government avoid a tsunami of closures in 2024. The plan includes a call for the reinstatement of the 9% VAT rate and a phased warehouse debt repayment scheme over 10 years. Also in this issue, we take a look at new Dublin hotels NYX and The Leinster and on page 18, Conrad Dublin’s Restaurant Manager Tomás Carney talks about his big plans for Supper Clubs at The Coburg. For Virgin Media Business, it’s also looking like a busy year, with a host of new products and services to be launched over the next 12 months. On page 26, Hospitality & MDU Sector Manager David Milligan explains how hotels can benefit from the company’s best-in-class service.

Editor: Denise Maguire Email: denise.maguire@ ashvillemediagroup.com

As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.

Denise Maguire www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview

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Your monthly round-up...

TRANSFORMATION AT THE MORRISON After a two year refurbishment, The Morrison Dublin has re-branded as ‘Curio Collection

by Hilton’. From the lobby and reception area, through to Halo Restaurant and up through all 145 bedrooms and public areas, the five star hotel features new floors, furniture, décor, panelling and lighting throughout. Beautiful artwork, a muted palette and pops of colour now create a feeling of quiet luxury, with an edge. The bedrooms were last to be finished and are almost unrecognisable, completely redecorated and boasting new bathrooms, but retaining their iconic song lyric murals.

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CLISTE HOSPITALITY EXPANDS INTO NI

APPOINTMENT

In its first foray into Northern Ireland, Cliste Hospitality has acquired the Radisson Blu Hotel, Belfast. The hotel will be rebranded temporarily as The Gasworks Hotel and will undergo a £3.5 million refurbishment over the next nine months. This investment will include a complete refurbishment of the hotel reception, bar and restaurant, conference facilities and guest bedrooms. Following this investment, The Gasworks Hotel will partner with InterContinental Hotels Group (IHG) when the hotel becomes part of its voco brand. Cliste Hospitality has 13 hotels under The iNUA Collection brand, including The Dublin One Hotel, Muckross Park Hotel & Spa in Killarney and Radisson Blu Hotels in Cork, Limerick, Athlone and Sligo.

Dromoland Castle has announced the appointment of Olivia Frawley as Director of Resort Sales. A Co Clare native, Olivia’s new position will see her drive the overall strategic sales strategy and play a pivotal role for future growth with a key focus on USA, UK and European markets along with key domestic markets.

Previous positions include Group Director of Sales & Marketing for the O’Donoghue Ring Collection and Director of Product Development for Tourico Holidays for Northeast USA.

NATIONAL RECOGNITION FOR DAVE LAHART Dave Lahart, Director of Catering Crew Hospitality, has been admitted as a Fellow of the All-Ireland Business Foundation and University Of Limerick.

He was presented with his Certificate of Fellowship

by Margaret Considine, President of the AIBF, as well as Dr Briga Hynes, University of Limerick and Kieran Ring, Global Institute of Logistics, representing the AIBF’s Adjudication Panel. “I see this recognition as acknowledgment of the hard work and talent of the entire Catering Crew Hospitality team and my business partner Ciaran Tilley. We have come a long way as a business in a short period and that is due in no small part to the talent I am surrounded by every day. I would also like to take this opportunity to thank our fantastic clients for their support,” said Dave Lahart.

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WAGE INCREASES TO IMPACT HOSPITALITY BUSINESSES IN 2024 According to Excel Recruitment’s 2024 Hotel and Catering Salary Guide, the Irish hospitality sector is facing major challenges in 2024 when the ‘perfect storm’ of legislative employment changes take effect and employers struggle to keep up with wage demands – particularly for catering assistants and bar and waiting staff. The guide tracks changes in salary for roles across the hospitality sector, giving both employees and employers alike a sense of what has happened over the past year and what the next 12 months are likely to have in store.

Headline findings » Chefs have secured some of the greatest pay rises in the sector, thanks in large part to the huge demand for such staff. For example, the average salary of a secondyear commis chef has risen by about 14%, up from €28,000 to €32,000 » A sous chef can expect to earn an average salary of €52,000 in 2024, up from €47,000 in 2023 » A junior sous chef can now expect a typical salary of €45,000, up from €40,000 a year ago (12.5%) » There have been salary increases across the board in a variety of roles ranging from wedding coordinators and waiting staff to bar managers to receptionists, amongst others. For example, the average salary for a receptionist has increased from €32,000 to €36,000 while a wedding coordinator can expect to earn €40,000 on average in 2024, up from €37,500 in 2023.

Commenting on the findings, Shane McLave, Managing Director at Excel Recruitment, said: “Without a doubt, the biggest threat facing the hospitality industry in 2024 is the spiralling cost of employment and not a shortage of staff.

But the devil is in the detail – the wage increases we are seeing are in more junior roles. And while you might think that pay increases in lower-paid roles should not be as much of a challenge for businesses as increases in higher-paid roles, that is not the case. Positions such as bar staff, waiting staff and catering assistants are high volume roles, meaning businesses need a lot of staff in these positions in order to function. With the increase in minimum wage, we are seeing that what were once supervisory salaries are now being offered for entry-level positions as well as to bar and waiting staff, with pay rates raising from €13 to €15 per hour.

“The cumulative effect of the seemingly modest incremental increases that we are seeing across the board in these lower-paid but high volume roles is putting huge pressure on businesses in the hospitality industry and this will dominate the fortunes of the hotel and category sector in 2024. Wage increases could cripple Irish hospitality businesses in 2024.”

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APPOINTMENT Ballygarry Estate Hotel & Spa has announced the appointment of TJ Mulcahy as Hotel Manager. TJ spent 10 years in Ashford Castle, three years in Hayfield Manor and most recently, spent three years as General Manager in Park Hotel Kenmare. Thys Vogels, General Manager, said: “The new management addition of TJ Mulcahy brings a wealth of experience in the hospitality industry, ensuring that our guests' expectations will not only be met but surpassed. We live in a challenging era for recruitment and we need to maintain our standard that we are renowned for. With TJ by my side, it will ensure we have unparalleled levels of experience and can use this to bring the product forward.”

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LEYRE VELOSO CRUZ IS IHF EMPLOYEE OF THE YEAR Leyre Veloso Cruz, Guest Relations Supervisor at Conrad Dublin, was named Employee of the Year at the Irish Hotels Federation 2023/2024 Employee of the Year Awards. She was recognised for her valuable contributions to both the guest experience and team culture at Conrad Dublin, as well as her positive impact on Ireland’s tourism industry.

“We are immensely proud that Leyre’s dedication, passion and unwavering commitment to delivering exceptional guest experiences has been recognised by the IHF. Leyre’s infectious enthusiasm and committed work ethic have the most positive impact on our Conrad Dublin family and we could not be more pleased for her,” said Conrad Dublin’s General Manager, Andrew Moore.

L BLANC MEZZE OPENS IN D3 L-Blanc Mezze has opened as a weekend supper club at Cloud Café on North Strand Road, Dublin 3. The menu includes eight different small plate mezze options as well as three mains, dessert of the week and Turkish coffee. There are three different fixed menu options from ‘1 main, 2 mezzes and a glass of wine for €35’, add a dessert for €5 or opt to share with the ‘6 mezzes with a bottle of wine’ for €75.

L-Blanc was created by Arda and Anil, two lifelong friends, who wanted to share their food and culture with Irish people.

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PATRICK HANLEY RETURNS TO THE LANSDOWNE APPOINTMENT Ferrycarrig Hotel has appointed Wexford native Liam Forde as its new Executive Chef. Liam has a wealth of experience and expertise, from cooking for Bono and Tina Turner, running his own award-winning restaurant to holding Executive Chef positions across a range of award-winning dining venues. “My philosophy around great food is, if the quality is there in the ingredients, you don't spoil it. The menu at Reeds Restaurant for the winter months has been carefully considered; it features a variety of in-season local produce, there is some game, there is quite a lot of seafood and some delicious winter warming flavours.”

Twenty-six years after his parents sold the family business, Kenmare native Patrick Hanley and his wife Aileen are taking over the running of The Lansdowne Kenmare, Co Kerry.

Patrick’s parents, Breda and Bobby Hanley, owned and ran the hotel from 1972 to 2000 – known then as The Lansdowne Arms. Under the terms of the acquisition, Patrick and Aileen have a three-year period to complete the purchase of the hotel.

They will continue to run their seaside restaurant, The Strand Cahore in Co Wexford, which they bought in 2018. “I know and love every nook and cranny of the hotel. It is part of my DNA. I am very passionate about this heritage property as well as the town. Aileen and I will continue to run The Strand Cahore in Co Wexford and to which we will add accommodation in the near future. Importantly, we are equally committed to delivering the highest standards of service in both businesses.”

NEW BLASTA BOOKS FOR 2024 In 2024, Blasta Books will be releasing ‘FUNKY’ by Caitlin Ruth, whi delves into the flavour profiles found in pickled foods to create dishes that deliver on taste and texture. Looking at the plate rather than your gut biome, Caitlin offers fun and instructive ways to learn how to pickle as well as doing things outside the box. In ‘WHOLE CATCH’, due for publication in April, Goldie chef Aishling Moore inspires readers to attempt recognisable dishes that make the most of the whole fish.

Alongside step-by-step instructions, buying and storage tips, Aishling introduces clear ways to clean, prepare and cook commonly found flat fish, round fish, shellfish, even tinned fish, converting even the wariest and novice cook into a confident seafood handler.

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INGREDIENTS Thanks to their versatility, scallops are very much on the menu at Killashee Hotel, writes PHILLIP GLEESON

As an ingredient, scallops have always intrigued me. They’re on my menus in Killashee and I always order them when I see them on restaurant menus. Our scallops are provided by Glenmar Seafoods; their sweet seafood flavour is perfect for starters which we serve in The Pippin Tree. Scallops are versatile and can adapt to strong food combinations like curry powder, squid ink and chicken jus. One of my favourite ways to prepare scallops is pan roasted with cauliflower, squid and squid ink sauce. When buying scallops, it’s best to buy fresh or if in shells, ask your fishmonger to prepare.

Roast scallops, cauliflower puree, crispy squid, squid ink sauce, micro herbs Ingredients

Method

• 5 scallops per portion • 1 head cauliflower • 2 shallots • Cream • 2 fresh squid tubes • Squid ink sachet • Micro herbs • Olive oil • Seasoning • Butter

• For the cauliflower puree, chop the cauliflower into small pieces.

Finely slice the banana shallots.

Heat 50mls of olive oil and add the shallots and cauliflower. Cook for 10 minutes and try not to colour the cauliflower too much.

• Add 150ml of cream to the cauliflower and continue to cook until the cauliflower is soft.

• Transfer to blender and add 100g of butter. Blend all until smooth and pass through fine sieve. Keep warm.

• For the crispy squid, cut the squid into thin rings and coat in flour. Season with salt and pepper.

• Add some olive oil to a hot non-stick pan and add the squid.

Cook for 3-4 minutes until crispy and remove from the pan. Keep warm.

• For the squid sauce, bring 400ml of cream to the boil and add the squid ink from the sachet to the cream. Bring to the boil and leave warm.

• Heat some olive oil in a non-stick pan. Season the scallops and add to the pan. Cook for 2 minutes on one side and turn over and cook for 1 minute more. Remove from pan and rest on kitchen paper.

• To plate the dish, spoon the warm cauliflower puree onto the plate, add the crispy squid and the scallops. Spoon the sauce around and add the micro herbs.

Phillip Gleeson is Executive Head Chef at Killashee Hotel, Co Kildare

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LOCATED

on the edge of Merrion Square, The Leinster is described as Dublin’s first luxury lifestyle hotel. The new hotel is home to 55 bedrooms and suites, The Collins Club bar and supper club, a boutique fitness experience from the experts behind POWER and The O’Dwyer Suite event space. The hotel also features a rooftop restaurant curated by Chef JeanGeorges Vongerichten, his first foray into Ireland. Jean-Georges’ culinary concept will see Irish classics blended with fresh French and southeast Asian flavours, crafted from local suppliers.

Jean-Georges said: “Dublin is a city that, for many years, I’ve wanted to discover and explore. It has such a rich history and expansive cuisine, culture and amazing ingredients that I’m excited to dive into.

At The Leinster, we are bringing a taste of Asia, France and New York to the rooftop but also leaning into the local Irish producers to create a unique dining experience for all guests. We will offer familiar yet different dishes to Dublin locals and tourists alike and we look forward to welcoming you all to JeanGeorges at The Leinster!”

“Dublin is a city that, for many years, I’ve wanted to discover and explore.

It has such a rich history and expansive cuisine, culture and amazing ingredients that I’m excited to dive into”

Dublin’s hotel scene is thriving with the opening of The Leinster and NYX Hotel

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NYX

Hotel Dublin, located on the Grand Canal in Portobello, marks a €31 million investment offering 175 bedrooms, a restaurant and bar along with a state-of-theart gym. The Dublin hotel joins 13 NYX existing hotels in cities including London, Milan, Madrid and Munich. It features a modern and bold décor including bespoke artwork from Irish artists such as Shane Sutton, Janine Jordon and Art Loves, with more to be revealed in the coming months.

Guests can choose from 175 rooms including ‘Superior Star King’, ‘Deluxe King’ and ‘Deluxe Space’ options. A custom pillow menu along with an exclusively designed DREAM bed is also available. “We are thrilled to bring NYX Hotels to Dublin, a city that perfectly complements our brand’s commitment to blending innovation and design with the local culture. NYX Hotel Dublin will redefine the concept of luxury accommodation, offering a unique and personalised experience to travellers who seek both comfort and adventure,” said Simone Villari, Hotel Manager at NYX Hotel Dublin.

“NYX Hotel Dublin will redefine the concept of luxury accommodation, offering a unique and personalised experience to travellers who seek both comfort and adventure”

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Drinks

Cart

The latest releases, news and all things drinks-related

PRESERVING WHISKEY HISTORY Irish Distillers has supported the refurbishment and preservation of three antique pot stills from the former Powers John’s Lane Distillery.

The pot stills, which once produced Powers Irish Whiskey, are now owned by the National College of Art and Design (NCAD) and are located in the heart of the NCAD campus on Thomas Street. www.irishdistillers.ie

BOANN’S VINTAGE MASHBILL Boann Distillery has bottled a 140-year-old ‘vintage mashbill’ once used by the famous Preston’s whiskey bonders of Drogheda, Co Louth. ‘Winter Solstice Preston’s Vintage Mashbill’ was fully matured in an Oloroso hogshead cask of 250ltr and bottled to coincide with the Winter Solstice. “Ireland has such a rich history and relationship with whiskey and it’s great to have the opportunity to keep these old recipes alive,” said Founder Pat Cooney. www.boanndistillery.ie

DRY JANUARY A new survey by alcohol-free beer brand Lucky Saint shows that one in two are planning to stop drinking this January. Fifty percent are also planning to cut back on the amount of alcohol they consume in 2024.

Lucky Saint Founder Luke Boase said: “After thousands of years of forming social connections around alcohol occasions, we’re seeing a rapid cultural shift in attitudes towards alcohol and acceptance of not drinking.” www.luckysaint.co

DIAGEO DISTILLED Diageo’s new global report, entitled ‘Distilled: A Diageo Foresight Report’, includes five global trends that are shaping consumer behaviour – neohedonism, betterment brands, conscious wellbeing, expanding reality and collective belonging. Mark Sandys, Chief Innovation Officer at Diageo, said: “These trends underline the need for brands to embrace change, reimagine strategies and stay agile in responding to evolving consumer needs. This report is an essential tool for brands planning future innovation.” adigitalforesightreport.diageo.com

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Partner Profile

First-class

ce vi er S W

ineport Lodge is a luxury restaurant with rooms overlooking the banks of Lough Ree, near Athlone.

Owners Ray Byrne and Jane English founded the business as a restaurant in 1993 and have since enhanced their offering with leisure activities, spa treatments, 29 rooms and suites to serve a varied clientele.

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Switching to BOIPA has improved the customer service experience at Wineport Lodge

Adding new services has placed extra importance on the business’ capacity to accept electronic payments. Visitors now expect to be able to settle up from several places within the destination including the lounge, garden, formal restaurant and reception. Until recently, antiquated card readers and payment systems were preventing the Lodge from meeting this requirement with its usual flair.

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BACKGROUND Wineport Lodge has been taking card payments for years. Unfortunately, the facility wasn’t always as reliable as it is today. “With our previous provider, connectivity was a problem,” says business owner Ray Byrne. “Sometimes the machines would freeze or crash and other times we couldn’t get a charge through because of the connection. This was causing embarrassment because the customer would just be standing there in this awkward situation and they might have it in their mind that their payment has been declined,” he says These technical difficulties were becoming a bigger issue as public uptake of electronic payments grew.

“We’ve found in recent years that people want to pay with their smartphone or their smartwatch,” says Byrne. “There’s also been a change from formal to casual dining, so people are now eating in the garden or the lounge area, as well as the restaurant for a formal lunch or dinner. This meant we required more versatility to fit the business.”

That all changed when Wineport Lodge switched to BOI Payment Acceptance. We spoke to owner Ray Byrne to learn how BOIPA turned payment acceptance from a pain point into a quicker, more effective customer service benefit.

WHY SWITCH TO BOI PAYMENT ACCEPTANCE? • Better customer service in the payment process • Effective communication between business and payment provider “What we required was more versatility, from a provider with a range of technology that would fit the business. That’s where we found we clicked with BOIPA’s cutting-edge tech, as opposed to their competitor’s older kit. We also wanted the sense we were dealing with people locally. It all comes down to service and communication,” says Ray Byrne.

SMOOTHER PAYMENTS, LOWER COSTS For a busy hospitality business like Wineport Lodge, payments are only likely to be top of the agenda when they aren’t working properly.

“We always used to notice very quickly when there was a problem and what I have noticed since switching to BOIPA is a lack of problems in dealing with payments,” says Ray. “With small amounts, customers can tap-and-go and the machines are very quick with big amounts too.”

RELIABLE PAYMENTS SUPPORTED BY EXCELLENT CUSTOMER SERVICE For Ray, one of the main benefits of switching to BOIPA has been their reliability with no service downtime. The Wineport Lodge team have also been impressed with BOIPA’s customer service

and their turnaround time on resolving queries.

“You’re building a relationship there because there’s consistency in the people you’re dealing with. For example, when we look to speak to the same person as last time, there’s no issue getting through to them. Nothing is a problem and you don’t have to explain about the business, because they know it. We work at night time, so we might send an email late at night with a query and before I wake in the morning, before the business day starts, I’ll have a response.”

CONCLUSION Before switching to BOI Payment Acceptance, Wineport Lodge had an inefficient electronic payment system that damaged customer experience. Today, they can count on ‘cuttingedge’ hardware that has had ‘zero downtime’ since installation. Owner Ray Byrne has been impressed with BOIPA’s customer service and the cost savings relative to their previous provider.

“It’s the people that make the difference. The pricing is competitive and transparent, but I wouldn’t have switched on account of price if I didn’t feel I’d get the service I get with BOIPA, which is very important to our staff and guests.

What I’d say to my peers considering the switch is you’ll get a first-class service.”

“We bank with BOI, so I already had a good relationship with them and I was happy that BOIPA wouldn’t let me down. I knew once we switched, if BOIPA provided the same service as BOI do in day-to-day banking, we wouldn’t have any problems.”

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Closures

CLOSED for business For hospitality businesses already struggling with crippling costs and increased taxation, repayment of warehoused debt could result in industry-wide closures

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Closures

S

ince July 2023, approximately 220 food-led hospitality businesses in Ireland were forced to shut their doors permanently. A combination of factors is contributing to an impossible situation for restaurants and pubs that serve food, says Restaurants Association of Ireland (RAI) CEO Adrian Cummins. “Last year’s VAT increase to 13.5% rocked our industry to the core and businesses are also grappling with the 12.4% increase in the National Minimum Wage. With the wage increase, it’s not the number that’s the problem, it’s the percentage rate. Everyone is now looking for a pay rise based on that percentage, but our industry just doesn’t have that kind of money at the moment.” Supplier costs, additional bank holidays and bank interest rates are exacerbating the situation – a business that generates a €1 million turnover is looking at a hefty €100,000 bill. And that’s before you take warehoused debt into account.

The tax debt warehousing scheme was introduced during Covid to help under pressure businesses with cash flow. It’s reported that around 60,000 businesses still owe €1.8 billion to Revenue under the scheme, with 85% of the total held by only 10% of these businesses. By May 1st this year, businesses that still owe money must either have repaid their warehoused debt in full or have entered into a payment arrangement to repay the debt over an agreed period of time. Minister for Enterprise Simon Coveney has stated that the process of unwinding the debt must be carried out in a business friendly and enterprise supporting way, but insolvency experts have warned that many already struggling businesses will be unable to make repayments, potentially leading to them shutting up shop.

According to the latest Insolvency and Restructuring Statistics compiled and published by Deloitte Ireland, the hospitality sector recorded the second-highest number of corporate insolvencies in 2023 with 99, representing 15% of total insolvencies. This is a substantial increase of 62% when compared with 61 insolvencies in 2022 (and a further jump when compared with only 31 in 2021). James Anderson, Turnaround & Restructuring Partner at Deloitte Ireland, recommends businesses engage with Revenue well before the May 1st deadline to organise a payment arrangement. “It is clear that the Revenue Commissioners remain very supportive to Irish business in helping them get back on their feet post Covid. This continued support is on the basis that business remains compliant with current Revenue returns and the number of businesses which have been revoked from the debt warehouse emphasises the importance of ongoing compliance.

“The number of businesses yet to agree a phased payment arrangement is surprisingly low and I would encourage those who have not yet agreed a PPA to engage with Revenue (or their advisors) to do so before May 1 2024 to provide certainty going forward.”

A total of €278 million in warehoused debt is due from the hospitality industry, says Cummins. “Once the trigger is pulled on warehoused debt, that’s when you’ll see businesses having to close their doors. Our ask is to have the scheme extended over a 10 year period as opposed to a three year period. That would give businesses a chance to prepare and would also allow for better cash flow. The accommodation sector is also in support of this proposal as

5 POINT PLAN THE RAI HAS LAUNCHED A PLAN TO SAVE FOOD-LED HOSPITALITY BUSINESSES REINSTATE 9% VAT RATE

The 50% increase in the VAT rate for the hospitality sector to 13.5% last September is the number one cause of closures in our industry PHASED WAREHOUSED DEBT REPAYMENTS

Revenue need to give businesses a viable opportunity to pay back what they owe over a 10-year period to avoid a tsunami of liquidations BESPOKE SUPPORT PACKAGE FOR OUR INDUSTRY

Increases in wage and energy costs continue to cripple the labour-intensive, low-margin food-led hospitality industry - small, independent businesses need grant aid support to stay open HELP FOR AREAS SUFFERING REDUCED TOURISM

The government must support restaurants, cafes and other food-led businesses in areas with reduced footfall, tourism and custom due to the efforts to house refugees DELAY PENSION AUTO-ENROLMENT TO H2 2025

The additional costs that will be incurred by the planned introduction of the government’s pension auto-enrolment scheme in 2024 will prove too much for many

they can see the potential difficulties coming down the line if businesses are forced to comply with the May 1st deadline. In 2024, Ireland is going to be a very expensive destination for tourists.”

With food businesses and coffee shops and other casual eateries in particular under extreme pressure this year, something will have to give says Cummins. “I think there will be a realignment of hospitality and it will level itself out over the next 12-18 months. A balance will have to be struck, whether that’s around reduced rents or taxation.”

There is, says Cummins, a massive lack of awareness from government around the importance of the hospitality industry. “The Budget was also a disaster for the sector. The thinking seems to be that if we’re at full employment, hospitality staff can just find a job elsewhere.

From 2012 to 2016, the hospitality sector was the saviour of the economy. We were the only show in town in terms of job creation. Today, we seem to be a sub sector within an economy that should be happy with our lot. I don’t agree with that.”

In this election year, the RAI is calling for a more coherent approach from government to the hospitality sector. “Come the next election, our ask is for one business and enterprise-led department with responsibility for both tourism and hospitality. Fáilte Ireland has no responsibility for our pubs and restaurants and we have one minister for tourism and another for enterprise – there’s just no joined-up thinking and that has contributed to the situation we now find ourselves in.”

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Talking to

Tomás Carney

For the Restaurant Manager at Conrad Dublin, 2024 is all about going bigger and better with Supper Clubs at The Coburg HOW LONG HAVE YOU HELD THE ROLE OF RESTAURANT MANAGER AT CONRAD DUBLIN? It’s been a year and a half now. I absolutely love it, it’s a great place to work. As a team, we get to put forward our own ideas and creative approaches to how the Coburg is run. I think we’re all really looking forward to 2024; we’ve got some exciting projects coming up.

CAN YOU TELL ME ABOUT THOSE PROJECTS? One of my favourite initiatives at Conrad Dublin is our Supper Club event. This year, we’re going bigger and better and we’ll be showcasing some delicious wines and spirit brands and pairing them with food. I think what has made the Supper Club so successful is that it gives us an opportunity to run unique, one-off events. We get to have fun with our guests and really reach out to them.

Events like these can often feel quite formal but there’s a lovely relaxed, informal feel to our Supper Clubs.

WHERE DID YOU WORK BEFORE CONRAD DUBLIN? Before taking up my role here, I spent about four years at The Shelbourne Hotel. I started off in The Lord Mayor’s Lounge before moving into The Saddle Room as Restaurant Supervisor and then progressing to Assistant Restaurant Manager for my final year there.

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HOW MUCH OF A LEARNING EXPERIENCE WAS WORKING AT THE SHELBOURNE? It was a huge learning experience. I was so lucky with the people that I met there, both team members and customers alike. Some of my colleagues had so much experience in the industry and I learned so much from them.

Before The Shelbourne, I worked at Kilashee Hotel in Kildare. I was there for about five and a half years and started off in weddings before moving over to the restaurant.

DID YOU ENJOY THE WEDDINGS SIDE OF THE INDUSTRY? I loved it. One of the reasons I love hospitality is that no two days are the same. With weddings, each one was so different from the last. I got to be part of a couple’s biggest and most special day, which was an honour.

WOULD YOU LIKE TO GO BACK INTO WEDDINGS? I’m really happy in the food side of the business at the moment. Having the opportunity to organise more curated experiences and smaller events is exciting.

I’d never say never but I’m enjoying the restaurant scene right now.

IS THERE A PERSON IN THE INDUSTRY THAT HAS INSPIRED YOU? I probably couldn’t name just one person.

Deirdre Nix, the GM at Killashee Hotel,

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gave me invaluable advice and really helped me realise a career in hospitality was what I wanted. The Food and Beverage Manager at Conrad Dublin, Andreja Reiter, has also given me a huge amount of help and support. Even today, if I come across something I’m not sure about, I’ll run it by Andreja first to see what she thinks. Both Deirdre and Andreja have had a huge impact on my career and supported me hugely.

WHAT’S YOUR FAVOURITE DISH ON THE MENU? Definitely our venison dish. It’s served with blackberry and juniper jus and those gorgeous seasonal flavours really come through. I recommend pairing it with an Italian Barolo that we serve in the restaurant, which complements it perfectly.

WHAT ARE YOUR AMBITIONS? For this year, it’s all about getting The Coburg to the forefront of dining experiences in Dublin. I want to really push our Supper Club and for people to see the Coburg as not just an excellent dining destination, but a really cool experience. As for my career in the longer term, I haven’t decided exactly which direction I want to take. For now, restaurants is exactly where I want to be.

“I haven’t decided exactly which direction I want to take. For now, restaurants is exactly where I want to be”

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A UNIQUE LUXURY CASTLE EXPERIENCE. EMBRACED IN HISTORY, CHARM & BEAUTY. ONE OF IRELAND’S BEST CASTLE WEDDING VENUES. RELAX IN LOUGH RYNN

CASTLE HOTELS

Telephone: 071 963 2700 E: enquiries@loughrynn.ie Lough Rynn Castle Estate & Gardens Mohill, Co Leitrim, N41 WE16, Ireland Partner Profile

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Fine Dining at

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ough Rynn Castle Estate & Gardens is a luxurious getaway located in County Leitrim, Ireland. The castle has been beautifully restored, providing guests with a unique atmosphere that merges the old-world charm with modern amenities.

One of the highlights of this estate is the fine dining experience that is available to guests.

The Sandstone Restaurant provides a warm and inviting atmosphere with its old-world décor. The restaurant offers a seasonal menu that highlights local ingredients, including fresh seafood and locally sourced meats and vegetables.

Our chefs use their creativity to bring the flavours of Ireland to life through their innovative dishes. Their recipes are designed around seasons and consist largely of produce that comes from the garden – you really are getting the authentic Lough Rynn fine dining experience.

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An authentic gastronomic journey at Lough Rynn Castle Estate & Gardens

LOUGH RYNN

For those looking for a more casual dining option, the Lough Rynn Drawing Rooms offer a relaxed atmosphere with a menu featuring traditional Irish dishes and favourites. The bar is stocked with a variety of Irish whiskeys, craft beers and fine wines, making it the perfect spot to unwind after a day of exploring the Castle and Gardens.

Whether it’s the revered Sandstone Restaurant, the Drawing Rooms or Lord Leitrim’s specially designed Baronial Hall, you and your guests will enjoy the warm luxury of our surroundings at Lough Rynn Castle. www.loughrynn.ie, 07196 32700

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Kilronan Castle An unforgettable Irish experience at Kilronan Castle Estate & Spa

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ilronan Castle Estate & Spa is a luxurious retreat located in County Roscommon, Ireland. The castle, which dates back to the 18th century, has been restored to its former glory and is now a stunning hotel offering a truly unique experience.

One of the highlights of a stay at Kilronan Castle Estate & Spa is the fine dining experience. The award-winning Douglas Hyde Restaurant offers a menu that focuses on local and seasonal produce, expertly prepared by the talented Executive Head Chef Daniel Willimont and his team. The restaurant's elegant surroundings, with views of Lough Meelagh, make for a truly memorable dining experience.

“Kilronan After indulging in delicious cuisine, guests can unwind and relax at the Castle Estate Castle's spa. The spa offers a range of & Spa is sure treatments, from massages and facials to body wraps and scrubs, all designed to exceed your expectations” to rejuvenate and refresh the body and mind. The tranquil atmosphere of the spa, combined with the stunning views of the surrounding countryside, makes for a truly unforgettable escape.

Overall, a stay at Kilronan Castle Estate & Spa is the perfect getaway for those seeking luxury, relaxation and fine dining. Whether you're celebrating a special occasion or simply looking to treat yourself to a little bit of indulgence, Kilronan Castle Estate & Spa is sure to exceed your expectations. www.kilronancastle.ie, 07196 18000

LUXURY CASTLE HOTEL LOCATED IN IRELAND’S HIDDEN HEARTLANDS

CASTLE HOTELS

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Cover Story

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Goldie’s Aishling Moore has earned her place as one of Ireland’s most exciting chefs

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his spring, Aishling Moore’s first cookbook will hit the shelves.

‘WHOLE CATCH’ – a nod to Goldie’s scale-to-tail approach to preparing and cooking fish – is the Head Chef’s first foray into food writing, but it most likely won’t be her last. “Writing is something I used to really enjoy before cooking. The prospect of writing an entire cookbook was daunting at first, but I realised that with our daily menus, I’m writing every day. The book focuses on simple dishes that are achievable at home and that make the most of the whole fish.”

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Advice

For me, the two things I worry the most about are the customers and the team. If you make sure those two things are well taken care of, everything else falls into place.

Ashling Moore opened Goldie in Cork’s city centre in 2019. Previously the Head Chef at sister restaurant Elbow Lane, she quickly cemented her reputation as one to watch and is today described as a chef that’s producing some of the most intriguing and dynamic modern Irish food in the country. In 2020, she was named ‘Best Young Chef in Ireland’ by the McKenna Guides. In 2021, Goldie achieved Bib Gourmand status and was awarded Best Casual Dining All Ireland by Food & Wine Magazine, as well as by the Restaurant Association of Ireland in 2022. Last year, Aishling was named Best Young Chef at the Food & Wine Awards. It’s been an exhilarating, rewarding and challenging few years, she says. “Winning the Best Young Chef award last year was both amazing and surprising. I sometimes feel like what we do down the other side of the country gets missed, so to be recognised on a national level was great.”

Sustainability is to the fore at Goldie. An all-

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catch approach, solutions around food waste, a no plastic ethos and a commitment to maintaining a work/life balance for staff contribute to its aim of being an ethical operation. Opening four days a week allows for private events and the opportunity to bring Goldie on the road for popups and festivals. It’s also good for staff morale.

“As well as giving staff a well-earned rest, being open four days also pushes us to create the best possible menu on each of those days. I think we’re all acutely aware of how important those four menus are and equally, how important each one of our customers are.”

Sustainability is, says Aishling, a term that’s bandied about nowadays. “I think it’s lost some of its meaning in a lot of ways. We’re not perfect and I don’t want to contribute to any form of greenwashing but at Goldie, we’re making strides every day to improve our impact on the wider environment and on our locality. We’ve stopped using cling film which even from a cost perspective, is working out better for us.

Restaurants are probably spending around €80 to €100 a week on cling film alone. I think that’s a good example of where we are in the food industry; in many ways we’re doing things

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because that’s the way they’ve always been done.” Can you see that changing any time soon?

“I think the industry has improved when it comes to sustainability but equally, I think Covid put us back a few steps. What’s really getting better is how suppliers are approaching the issue with packaging. They’re dropping in reusable containers and picking up the ones we’ve used.”

Goldie was operating just six months when Covid hit. Surprisingly, lockdown and closure didn’t turn out to be the disaster they could have been.

“I think Covid was the success of our restaurant.

Having that three month break, just six months in, gave me a chance to reflect on everything we were doing. We were able to improve all aspects of the business, from what we were buying in, how dishes were going out on the plate, our service procedures, reservations, everything.” Goldie’s

“Winning the Best Young Chef award last year was both amazing and surprising. I sometimes feel like what we do down the other side of the country gets missed, so to be recognised on a national level was great”

success, although hard-won by Aishling, is also down to her business partners at Market Lane. “I have six wonderful business partners who have a lot more experience in life and business than I do.

The pressure and stress are never all-consuming when you’ve got people like that in your life. I’m acutely aware of how lucky I was to be given the opportunity of heading up my own restaurant at just 24 years of age. There’s been so much learning and growth in the past four years and I’m grateful for that.”

Staffing isn’t an issue at Goldie. Right now, the restaurant is fully staffed and when one of her chefs decides to move on, Aishling has a list of other chefs keen to get stuck in. Finding front of house staff is more of a challenge. “As an industry, we need to improve our offering to staff outside the kitchen.

There are so many awards and recognitions for chefs, but not so much for front of house staff. For us to make strides in this industry, we have to make front of house roles more desirable, enjoyable and rewardable.” Aishling says she learned how to run a restaurant from watching how the team at Elbow Lane worked together. “Like Goldie, Elbow Lane has an open kitchen so you’re able to watch how front of house work and collaborate with the kitchen.

I think the future of restaurants is all about front of house and kitchen staff working collaboratively in order to create a smooth, efficient, hassle-free environment.”

For Aishing and the rest of the Goldie team, 2024 is all about capitalising on the restaurant’s success. ‘WHOLE CATCH’ is due out in April and will, no doubt, provide Aishling with a bigger platform to talk all things sustainable. At just 29 years of age, she’s well aware of how fast her career has accelerated. “I’ve achieved so much of what I wanted but it wouldn’t have happened without the hard work of everyone involved. My goals are to keep doing what makes me happy, which is cooking.

Right now, my priority is Goldie but whatever opportunities arise, if they’re the right ones for me and for the restaurant, then I’ll grab them.”

Favourite Dish At the moment we’re doing a lemongrass meringue pie. The lemongrass is grown in West Cork and it’s so nice to be able to say that to a customer. They’re always amazed.

We buy the lemongrass from Alex in West Cork Wasabi, along with our veg. He bring us what he has that day and we build our menu around what he supplies. The limitations of that are really fun for us in the kitchen.

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Connectivity

Get CONNECTED It’s looking like another busy year at Virgin Media Business, with more products and services due for launch in 2024. David Milligan explains how hoteliers can benefit from Virgin Media Business’ best-in-class service

WHAT IS YOUR ROLE AT VIRGIN MEDIA BUSINESS? My current title at Virgin Media Business is Hospitality & MDU Sector Manager. Ultimately what this involves is supporting and growing our existing client base and expanding Virgin Media Business’ reach into both of these exciting sectors. On a day-to-day basis, that could mean dealing with client technical or billing queries. At a more strategic level, I work internally with our products and technical teams, and externally with vendors to ensure we are meeting the needs of our clients and keeping up with trends in the market. Our goal is to always provide a best-in-class service with superior SLAs, at a price point that we hope our clients see as good value.

HOW IS BUSINESS? Thankfully business is good. There are some exciting changes in the marketplace and we have seen some new hotel openings in 2023 and more to come this year. A lot of our new business would come through referrals from existing clients and relationships that have been built up over many years. We have also seen a trend of reinvestment from hoteliers over the past 12-18 months as the sector bounces back post-Covid.

Hoteliers are seeing the benefit of partnering up with a trusted network provider and opting for enterprise-level connectivity and managed WiFi networks. Virgin Media Business has invested heavily in expanding our network so we can now provide service to almost every corner of the country. This has been a gamechanger for more remote locations that can now benefit from high speed dedicated bandwidth.

WHAT ARE THE AMBITIONS GOING INTO 2024?

It might sound like a cliché but I feel we need to keep building on the progress that has been made over the past few years.

We’re increasing our headcount to provide another layer of support to our clients, we’re expanding and upgrading our product lines and launching new and exciting services to our customers such as a new IPTV platform, WiFi 6e/7 managed networks, increased bandwidth on our super-fast network and more to come. We are continuing to support the hospitality industry and other sectors by sponsoring events, providing mentoring and using the Virgin Media Business brand to highlight good news stories. There will be lots to keep us busy in 2024 and I hope our existing and new customers will benefit from the hard work going on behind the scenes.

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WHY SHOULD HOSPITALITY BUSINESSES OPT FOR SOLUTIONS FROM VIRGIN MEDIA BUSINESS? There are some very apparent symmetries between the hospitality sector and what we do in Virgin Media Business.

Ultimately, hospitality is all about connecting with people and providing a delightfully surprising experience at every touch point. Some of our core values at Virgin Media Business are to ensure that we are always doing our best to delight and surprise our clients and to “build connections that really matter”.

WHAT SETS VIRGIN MEDIA BUSINESS APART FROM OTHER SERVICE PROVIDERS? There are a lot of different service providers in the market at the moment. Some will provide connectivity to the front door and some will look at what happens internally in the building (WiFi, TV, voice services etc). At Virgin Media Business, we take a more holistic approach. We can provide connectivity to the building in one of three ways – we can use our fibre to the business broadband network, we can use our Enterprise Level Dedicated Fibre network or in areas that are harder to reach and we can also utilise our Comreg Licensed Radio network.

The latter two give fully symmetrical dedicated bandwidth with speeds in excess of 10Gb. Beyond the comms room, we can then look at building out a fully managed WiFi network.

Our team of WiFi engineers will ensure all required areas of a building are fully covered, with secure connectivity and sufficient bandwidth for all users. Any end-user issues will be troubleshooted directly by our 24 hour tech support team. It’s this end to end attention to detail that I feel sets us apart from the competition and gives our clients peace of mind when they partner with Virgin Media Business. We also have the benefit of leveraging the scale of the wider Virgin Media Ireland group, whether this is utilising engineering time to complete installations and upgrades to meet client deadlines or working with our colleagues in Virgin Media TV to launch an ad campaign across our TV channels for a client.

HOW IMPORTANT IS A GOOD WIFI OFFERING TO HOTEL GUESTS? There’s a saying in the industry that a guest is more likely to complain to a hotel reception if the WiFi is patchy than if their shower is cold. I think there’s some truth in that. When I first started working with hoteliers, WiFi was usually confined

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to the hotel lobby or some meeting rooms. Traditional ‘business hotels’ then saw the need to extend coverage to bedrooms, lounges, restaurants etc as travelling employees needed to connect back to the office. Nowadays, guests of all ages, from toddlers in prams to retirees, expect fast, reliable and secure WiFi connectivity across all areas of a hotel. We ensure that every area of the hotel is covered and we can provide a heatmap pre and post installation to show what coverage levels can be expected. We also monitor the internet connection coming into the hotel and all physical WiFi hardware on-site to ensure that everything is performing as expected and that we pre-empt any issues that may arise.

HOW IMPORTANT IS CUSTOMER SERVICE AT VIRGIN MEDIA BUSINESS? It’s the bedrock of what we do. It’s not an understatement to say that we wouldn’t be here without our loyal customers. We are always working to make every interaction as seamless as possible.

Of course sometimes things can go wrong – when you’re dealing with technology there’s always that risk, but I firmly believe it’s how

“There will be lots to keep us busy in 2024 and I hope our existing and new customers will benefit from the hard work going on behind the scenes” you communicate with your customers at these times that builds trust and confidence. Thankfully due to the expertise and work of our engineering and support teams, things very rarely go wrong which means our clients in the hospitality sector can concentrate on what they do best.

VIRGIN MEDIA BUSINESS IS SPONSORING THE VIRGIN MEDIA BUSINESS GOLD MEDAL AWARDS 2023 FOR THE SECOND YEAR IN A ROW. WHY IS THAT INVOLVEMENT IMPORTANT TO VIRGIN MEDIA BUSINESS? It’s important to us that we continue to support the sector. We want to give back to the industry and be involved with an event that rewards and recognises those that go above and beyond in terms of quality and customer service. We’re delighted to be involved with the Gold Medal Awards and we’re looking forward to a great night!

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Partner Profile

GET AHEAD OF THE

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Weldon Mather, Director of Hotel, Tourism & Leisure at Crowe, explains why payroll and cost control should be top priorities for hotel operators in 2024

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Partner Profile

WHAT’S THE MARKET LIKE FOR SMALL HOTELS? There will always be demand for smaller hotels regionally. If an owner is thinking about selling, it’s important they start planning now to be ready for any unsolicited offers or opportunities to sell in the future. While the overall value of hotel transactions in Ireland fell around 30% in 2023, this was primarily due to increased interest rates and a lack of availability of smaller properties.

Many smaller hotels are now contracted by the government to provide refugee or emergency accommodation and it’s likely that much of this registered accommodation, comprising approximately 12% of national registered capacity, may not return to tourism use. Up to 40% of the Ukrainian cohort are also unlikely to return home when the war ends and they will require accommodation for the longer term. Regional hotels enjoyed a very strong bounce back after Covid and in some cases, average room rates were up to 50% higher than 2019 levels. These regional assets are in high demand, especially from investors and those looking to add to existing portfolios.

IS THE OUTLOOK FOR SUMMER 2024 POSITIVE? While the demand outlook is positive there are headwinds facing businesses, with VAT having already increased last year and now minimum wage increasing to €12.70. Added to this, there’s also pension auto enrollment and other statutory benefits kicking in, so any increase in sales could be offset by increased costs. It’s important not to lose sight of cost controls even if the business is busier than ever. It’s hard to say what the remainder of the year will look like, however early indicators are that air and sea inbound capacity is likely to remain strong and domestic demand, while moderating slightly from the post Covid bounce, is still quite strong regionally.

WHAT ARE SOME OF THE DIFFICULTIES FACING SMALL HOTELS WITH HIGH FOOD AND BEVERAGE SALES? The main issue facing smaller hotels with higher food and beverage sales is that of profitability. As most operators will already know, the real profit is in bedroom sales and with increased VAT and input costs, it’s harder than ever to make a profit on food and beverage sales. One immediate action that operators can take is to revisit all purchasing contracts and selling prices to ensure the optimum margins are being achieved in both food and beverage sales. While this is an obvious first step, it’s surprising how many busy

“It’s surprising how many operators don’t forensically analyse margins on certain dishes and meal plans to ensure they are optimising profitability while maintaining quality”

operators don’t take the time to forensically analyse margins on certain dishes and meal plans to ensure they are optimising profitability while maintaining quality. There is also a big push towards sustainability and reducing food waste and while no operator wants to be seen to serve smaller portion sizes, there is merit in examining how additional servings or portions can be offered within the current service level constraints to achieve an optimum balance.

HOW CAN IRISH RESTAURANTS AND BARS DIVERSIFY? Retail sales is one way to increase turnover, for example chef’s preserves, compotes, marmalades and other homemade items that are branded and well recognised. Some businesses opt to stock produce from other providers on a sale or return basis. Whatever option you go for, any profit contribution will go towards covering fixed costs in your business. Additional high margin coffee sales and meeting room rental can also be a welcome source of income. Two more approaches might include investing heavily in differentiation or cutting back and radically simplifying your offering. City centre and business hotels might not be targeting fine dining Michelin star fine dining and should explore investing in technology and even vending machines, or delivery direct to your home/office door working in partnership with food delivery services around the city.

IS THE ADDITION OF ROOMS A GOOD IDEA FOR RESTAURANTS? It all depends on land availability or suitability of the building, planning permission, demand for this type of accommodation and whether they will meet the national quality assurance framework regulations under Fáilte Ireland requirements. Even short-term lets will soon become regulated, so it’s important to ensure your investment is future proofed to meet with legislative requirements.

WHAT’S THE ONE PIECE OF ADVICE YOU WOULD GIVE A HOSPITALITY BUSINESS GOING INTO 2024?

Foremost in any operator’s mind should be payroll and cost control, revisiting procurement contracts and where possible, automation and digitisation of tasks. It’s proving so difficult to get employees, whether at entry level or already trained in this industry, therefore operators need to focus on employee retention and wellbeing. A good place to start would be the Fáilte Ireland Excellent Employer Programme and ensuring your business offers the best possible working environment and employee benefits.

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Call us to get a quote Tel. +(353) 09622907

Picasso Mobile

POS

Handheld system for hotel restaurants and bars.

Save time by taking orders directly at the table.

With Picasso Mobile POS the servers can save valuable time, taking and sending orders directly from the guest table.

POS can access your entire Picasso Appetite product range, post sale to room account or table tab, handle splitbills and more. The Picasso Mobile POS is available on Android / tablet / iPhone / iPad. No training is nessesary. The Picasso Mobile POS is easy to operate for both regular and occasional employees.

Maybe you can reduce your staff expenses?

For more info contact: AK Techotel Ltd. | Unit 2, Christendom Enterprise Centre, FerryBank, Co.Kilkenny | X91 V5WN Tel. +(353) 09622907 | info@techotel.ie

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Salvo Rizzo srz@techotel.ie Tel +(353) 0858418937

Picasso Digital A cloud based all-in-one solution

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Partner Profile

AKexpands TECHOTEL into UK

Following a successful expansion into the Irish market, Picasso Digital is now available in the UK offering a host of digital hotel, conference and restaurant solutions

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K Techotel is the company behind one of the world’s most automated cloud-based hotel systems. Picasso Digital is adaptable to all sizes of hotels and venues.

Widely known in the Scandinavian countries, Picasso Digital is developed in Denmark and well established in Sweden, Norway and Ireland. Now, Picasso Digital is ready to be launched with Mona AI in the UK. Picasso Digital is a Property Management System that’s versatile and adaptable to its users requirements. Over the last few years, tourism businesses have been diligent in reviewing their costs and reducing them where possible – as a leader in its field, Picasso Digital can create a competitive advantage for its clients. Picasso Digital is constantly evolving to include digitally automated functions that can integrate all the functionalities required for any hotel. The benefits are undisputed and endless and include easy access, integration to mobile devices, greater support to operators, reduction of human error, reduction on staff expenses, one access to multiple functions, just to mention a few.

Picasso Digital is an all-in-one system that provides everything within the PMS such as a POS system, an online booking engine, a channel manager, marketing tool, online shopper, online guest book, accommodation and maintenance management, all working together as one system. This allows for one training system, one staff log in and one set of accounts. The staff training costs are a fraction of having to install multiple systems, saving precious time and effort.

Picasso Digital is easy to learn, intuitive and hugely powerful, all in a cloud-based solution, meaning it’s accessible from anywhere with an Internet connection. As part of the services we offer, AK

Techotel is on hand to help properties move and integrate Picasso Digital with most third-party software.

The new digital assistant “Mona AI” is designed to manage and carry out time consuming tasks in the hospitality sector, freeing up valuable customer time at the reception desk and saving on operating costs. Mona AI can control reservations for you as well as sending confirmations with check-in information via SMS and email, rooms allocation, processing payments with split bills, credit card or invoicing, contactless key delivery, check-in and check-out of guests, along with SMS and email notifications to relevant staff regarding any issues.

Having the best hotel management software to meet your needs is the best way to improve your hotel’s operational efficiency. Every hotel is different!

To find out more about AK Techotel, Picasso Digital and the brand-new Mona AI digital assistant platform, visit www.techotel.ie

“With over 1200 installations completed, AK Techotel knows what is required”

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Partner Profile

Your Questions, Our Answers Meet the minds behind the insights at Excel Recruitment NEIL REDMOND, HOSPITALITY RECRUITMENT CONSULTANT 2 Quick Facts About Neil: • Four years in recruitment • 18 years working as a chef in 4 & 5 star hotels

WHAT MAKES YOUR APPROACH TO RECRUITING CHEFS STAND OUT AND UNIQUELY POSITIONS YOU IN THE CULINARY TALENT MARKET? My unique approach to recruiting chefs is rooted in my extensive background of 18 years working as a chef myself. Starting from a young age, I honed my culinary skills through hands-on experimentation and professional experience in renowned establishments, working under the guidance of accomplished chefs such as Dylan McGrath and Ryan Stringer. This journey allowed me to run my own restaurant, earn awards and contribute significantly to the opening and success of various high- profile properties.

After spending years of my life in the hospitality industry, I’ve come to intimately understand the ups and downs faced by both chefs and establishments. The shift into the hospitality recruitment industry felt like a natural next step, fuelled by my genuine passion for connecting the right talent with the right opportunities. Getting to know chefs isn’t just a part of the job for me – it’s something I genuinely enjoy. Having walked in their shoes, I grasp what they truly want from their careers and in a time where staffing shortages are widespread, my understanding of this industry allows me to bridge the gap between what individuals seek and what businesses need. It’s not just about placing a candidate; it’s about making connections that make sense for everyone involved and this is what helps me to excel when recruiting chefs for busy establishments.

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ELAINE SHERRY, GALWAY BRANCH MANAGER 2 Quick Facts About Elaine: • Six years in hospitality recruitment • Over 20 years working across the four major players in the contract catering industry

WHAT SIGNIFICANT TRANSFORMATIONS HAVE YOU OBSERVED IN THE CONTRACT CATERING SCENE SINCE YOU STARTED? Having worked in contract catering since the 1990’s, I’ve witnessed a remarkable transformation within the sector. Gone are the days when the workplace “canteen” languished in the basement, relegated to the shadows of the building. Today, workplace food services are not just an amenity but a pivotal employee benefit, recognised as an integral part of the business by employers. The evolution has been nothing short of phenomenal. Catering companies now orchestrate a symphony of services, adapting to diverse service times, culinary offerings and choices. This transformation stems from the changing landscape of workplaces, driven by increased diversity, a growing appetite for healthier and sustainable dining experiences and the advent of hybrid working models. The Covid-19 pandemic, far from impeding progress, prompted caterers to innovate and offer versatile solutions, tailor-made for diverse workplace environments. From co-working spaces to traditional offices, contract caterers now tailor their services with precision, addressing the unique needs of each client. The adaptability displayed during these challenging times has showcased the resilience and creativity of the industry.

Intriguingly, the sector has become a magnet for top-tier talent seeking not just a job, but a career path characterised by continuous growth. Forwardthinking companies in this space understand the value of their employees’ contributions and invest wholeheartedly in continuous learning and development.

Professionals within the contract catering sector now adeptly manage high-volume businesses, seamlessly blending quantity with quality. Their prowess in keeping the wheels of Irish industry turning every day is not just a testament to their skill but also to the sector’s indispensable role in the broader business landscape.

CATERING REVIEW | ISSUE 1 2024

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KEVIN MARREN, HOSPITALITY RECRUITMENT CONSULTANT 2 Quick Facts About Kevin: • Two years in recruitment • 25 years working in hotels and bar groups

WHAT DO YOU ANTICIPATE AS THE KEY TRENDS SHAPING THE HOTEL INDUSTRY IN 2024?

In 2024, the hotel industry is likely to witness a significant shift in the labour market dynamics, driven by evolving preferences and expectations of workers. With the recent substantial increase in the minimum wage and the commitment to further align it with the living wage over the next two years, we can anticipate a growing emphasis on benefits and perks within the workforce. As employees increasingly prioritise factors beyond basic salary, hotels may experience a surge in demand for comprehensive benefit packages. This includes not only financial considerations but also perks such as health insurance, retirement plans and flexible work schedules. The adjustment to a higher minimum wage can act as a catalyst for businesses to re- evaluate and enhance their overall compensation packages to attract and retain top talent. Employees are becoming less inclined to adhere strictly to traditional working hours, seeking a better work-life balance.

Hotels that are able to offer flexible scheduling options and perhaps even explore innovative arrangements like compressed work weeks may find themselves more appealing to prospective employees. In response to the changing landscape, hotels are expected to go beyond conventional benefits and explore creative solutions as salary hikes can only go so far. Having spoken to many of our clients, we have seen an increase in the standard benefits being offered to their staff, like pensions, extra holidays, 4-day weeks, etc. As the competition for skilled and motivated staff intensifies, staying atuned to these emerging trends will be crucial for hotels seeking to maintain a competitive edge for the coming year and beyond.

JENNIFER MAHER, DIRECTOR OF HOSPITALITY 2 Quick Facts About Jennifer: • 15 years in recruitment • 12 years working in bars, hotels, restaurants and front of house

WHAT SHOULD THE INDUSTRY FOCUS ON AMIDST CHALLENGES? Without a doubt, the biggest threat facing the hospitality industry in 2024 is the spiralling cost of employment. In 2023, businesses faced many closures due to challenges such as rising energy and staff costs, interest rate hikes and severe staff shortages, particularly in the retail and hospitality sectors. While the government extended the 9% VAT reduction for gas and electricity until October 2024, it’s a broad measure and may not address the specific needs of struggling businesses. The hospitality and tourism sector, in particular, has been hit hard, with the VAT rate reinstated to 13.5% in September 2023. This has led to increased prices for hotel stays, meals and entertainment, causing people to cut back on discretionary spending. The combination of the 13.5% VAT rate and other impending government measures could be detrimental to businesses in this sector. One potential solution is reinstating the reduced 9% VAT rate for the hospitality and tourism sector, extending it to other small businesses and providing relief to those struggling to stay afloat. Additionally, addressing staffing shortages is crucial. The current Stamp 2 visa model for international students is not fit for purpose as it limits their work hours and hinders their contribution to alleviating staff shortages. Adjusting the visa system to allow students to work more hours would benefit both their financial situation and industries relying on their labour force. Skilled staff are harder to come by, which has created a candidate-driven market and our business salary survey found that over 68% of respondents are struggling to attract and retain talent and will be utilising the services offered by recruitment agencies daily for permanent hires, temporary and contingency workforce in 2024. Excel boasts a pool of over 2,500 ready-to-deploy temporary workers and have assisted numerous businesses in similar scenarios. We welcome enquiries from both prospective candidates and clients, leveraging our experience to effectively meet your staffing needs. Looking ahead, the Government need to clarify the increased employment costs faced by Irish SMEs as a result of rises in the national minimum wage, the introduction of the planned living wage and other measures proposed to improve working conditions in Ireland and they also need to put in place far greater business supports than those that are currently available to ensure a smooth transition for all.

ISSUE 1 2024 | HOTEL

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CATERING REVIEW

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Wishing the to best of luck s this year’ the nominees in Virgin Media ld Business Go s!

Medal Award

“The quality of the applicants they bring to the table is excellent, and it cuts back on a massive amount of time wasting. We always enjoy working with Micheline and the team. They are professional, efficient and have a no nonsense approach to recruitment.”

DOMINI KEMP | ITSA GROUP

“Find out how we can deliver the future leaders for your business”

Our Service Expertise

Why Choose Us?

Market-leading hospitality recruitment.

As the market-leading hospitality recruitment agency, we specialise in finding the top talent for leadership roles. Over the last two decades, we have helped Ireland’s hotels, restaurants, caterers and events companies fill thousands of positions, delivering the perfect candidate for crucial roles in general management, food and beverage, revenue, sales, marketing, and at senior chef levels.

Strategy Matching top talent with leadership roles.

Service We are a small agency with a big heart!

Contact Us www.thefirm.ie jobs@thefirm.ie 01 475 2903

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Eco Venues

to Back The Deerstone in Wicklow offers guests a new type of eco accommodation

Nature

T

he Deerstone Eco Luxury Hideaway in Laragh, Co Wicklow, opened its doors in late 2023.

Owned by Kirsty Foynes and husband Kevin Nowlan, the new venue aims to brings a different kind of offering to the market, one that combines impressive scenery with simple, sustainable luxury.

From the outset, the decision was taken to refurbish rather than demolish the existing five cottages and B&B on the site, bringing them to an A1 BER rating. “We really wanted to bring the venue up to a luxurious standard and make it as eco-friendly as possible. Our aim was to have very little impact on the site; rather than build new structures we wanted to use the footprint of what was already there,” says Kirsty. The only new structure on the site is the roundhouse, a building used for large group gatherings as well as yoga, meditation and workshops.

Accommodation includes private outdoor hot tubs and showers, four shepherd’s huts and two ensuite double bedrooms in the main lodge, all designed to integrate into the natural landscape. So far, bookings have come from corporate groups, family gatherings and hiking groups.

“We’ve had a great mix so far.

Corporates are particularly enjoying the venue and its amenities which include a lovely big sauna for large groups, ice baths, seaweed baths and a swim spa. We also have a great team that includes masseuses and yoga teachers and we collaborate with local hiking experts and foraging experts. We set out to make the venue as multi-functional as possible and I think we’ve achieved that.”

The cottages are self-catering, but The Deerstone team can organise a local private chef to cater for guests in the dining room (previously a shed on the site). Green technologies and measures to minimise waste have also been employed on site. Eco-friendly Sisal carpets by Deco Design, along with biodegradable slippers and towels by BC Software, also feature at the venue. “We’ve used local, Irish suppliers for

“We set out to make the venue as multi-functional as possible and I think we’ve achieved that”

furniture, décor and amenities. We’ve also used handmade bespoke furniture

by Wicklow-based Snug.ie, sustainable light fittings by Copperfish Lighting, Irishmade sofas and wool-filled eco mattresses from Respa.”

Alongside the roundhouse, firepit and cottages, Kirsty loves the terrace. “If I was to pick my absolute favourite place at The Deerstone, it would be sitting on the terrace of the roundhouse looking at the river and soaking in the beautiful scenery.”

ISSUE 1 2024 | HOTEL

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A Quick Chat

A Quick Chat with

George Leahy ARE YOU CONCERNED ABOUT RECENT BUSINESS CLOSURES IN THE INDUSTRY? This is a really worrying time for the industry, although closing any business is never nice and can be quite stressful to all involved. As an industry, we will be losing some terrific property and food and beverage offerings for not only the local consumer, but visitors to Ireland from the UK and overseas. Also, the effect that closures can have on teams in any property that faces closure, where you could have people working together for many years, can be huge.

The General Manager at The Midlands Park Hotel on meeting the challenge of staff retention

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HOW WAS BUSINESS IN 2023?

Business in 2023 did not come without its challenges. Like many of our industry colleagues, we faced the same challenges around rising energy costs, increased inflation rates and the VAT increase on 1st September. On the other hand, our team retention was quite positive (even since, dare I say the dreaded Covid word).

We have been able to keep our leadership team intact and even grow it from the talent we have in Midlands Park Hotel.

Aside from these challenges, we have seen the conference side of our business show growth, which has a positive impact on our dining outlets as well as our corporate room occupancy.

HOW DIFFICULT IS IT TO FIND AND RETAIN STAFF? Our team retention rate is quite positive and below the national employee turnover percentage. We recently completed our Great Place To Work survey and had an 86% response rate.

This will allow us to use the data we gather to help improve our employee experience. Some of the initiatives we undertook in 2023 included our annual Christmas and Summer Party departmental team bonding days. We also upgraded our team rewards initiative and our teams organised amazing events for International Women’s and Men’s Day. We also provide educational courses for many of our team members in conjunction with our amazing colleagues in the Laois & Offaly Training Enterprise Board.

WHAT ISSUES ARE MOST LIKELY TO IMPACT YOUR BUSINESS IN 2024?

Some of the areas impacting business in 2024 include the challenges we face with inflation and concerns over energy costs. The rising cost of doing business in Ireland might also deter UK and international business travellers.

CATERING REVIEW | ISSUE 1 2024

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Kickstart The Climate Action Journey In Your Business Climate Action Guides for Tourism Businesses.

Fáilte Ireland has developed a suite of practical climate action guides tailored for the tourism sector to enable businesses to make more practical operational changes to reduce their carbon footprint.

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Find out more at failteireland.ie

09/01/2024 13:01

Smart decisions. Lasting value.

Is your business in financial difficulty?

If your business is suffering from cash flow issues, arrears of taxes, increasing debt or pressure from creditors, it may be time to consider the Small Company Administrative Rescue Process (SCARP). SCARP is the new low-cost process that can restructure the balance sheet of businesses facing financial difficulties.

For companies with good prospects, we can use the SCARP to devise a rescue plan that can save your business.

Contact us for a free and confidential consultation Aiden Murphy, Partner E: aiden.murphy@crowe.ie

Declan Hanly, Director E: declan.hanly@crowe.ie

T: 01 448 2200

Audit / Tax / Advisory

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www.crowe.ie

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