Hotel and Catering Review Issue 4 2021

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ISSUE 4 2021

Taking the helm

Meet the new GM at Conrad Dublin

New Kids on the Block

Cliste on going beyond direct hotel management

Supplier Spotlight

Shining a light on some of Ireland’s top hospitality suppliers

INDOOR DINING

Back on

THE TABLE AN IMPERFECT PLAN TO GET THE INDUSTRY BACK TO WORK

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ETHICAL IRISH ROASTERS In 2009 Bewley’s became the first certified Carbon Neutral coffee company in Ireland, and we’ve been dedicated to new sustainability goals ever since. From adapting our operations to reduce the volume of waste being sent to the landfill by 84% since 2010 and reducing CO2 emissions per tonne of manufactured coffee by 62%, we are actively committed to new solutions. This sustainability journey will never be complete, however we are committed to making a difference so you can supply, serve and savour Bewley’s coffee knowing our collective efforts will have a positive impact on our shared future.

We love talk ing about coffee - get in touch with us today to talk about improving your coffee offering

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+353 1 816 0600

sales@ bewleys.com

bewleys.com/ie

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ISSUE 4 2021

Taking the helm

Go to hotelandcatering review.ie for the online edition

Meet the new GM at Conrad Dublin

Contents ISSUE 4 2021

New Kids on the Block

Cliste on going beyond direct hotel management

Supplier Spotlight

Shining a light on some of Ireland’s top hospitality suppliers

INDOOR DINING

Back on

THE TABLE AN IMPERFECT PLAN TO GET THE INDUSTRY BACK TO WORK

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IN THIS ISSUE

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There’s been a lot of discussion that these measures aren’t workable and we know they’re not perfect, but all we can do is work within the public health guidelines and try and get the industry back open RAI CEO Adrian Cummins

REGULARS

04

NEWS

28

THE LAST WORD

36

A QUICK CHAT

16 22 25 26

TIME TO SKILL UP A new Irish Hotels Federation Skillnet designed to address business and skills challenges in the industry has been launched

NEW KIDS ON THE BLOCK The newest hospitality consultancy to hit the market, Cliste aims to go beyond direct hotel management

REFURBISHED AND REFRESHED Limerick Strand celebrates easing of restrictions with new bar and restaurant

TAKING THE HELM Andrew Moore’s new role as GM at Conrad Dublin has brought him back to the hotel where he began his Hilton journey 13 years ago

SUPPLIER SPOTLIGHT Hotel & Catering Review shines a light on some of Ireland’s leading suppliers to the hospitality industry

FIXING THE FIGHTING If approached in the right way, mediation can take the heat out of the kitchen, writes Dr Gerry McMahon

ISSUE 4 2021 | HOTEL

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CATERING REVIEW

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

Editor’s View Welcome to issue 4 of Hotel & Catering Review 2021

Áine Duffy Designer: James Moore Stock Photography iStock Infographics: www.flaticon.com Production: Ciara Murray 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

Just after the government’s announcement on the resumption of indoor dining, I caught up with Adrian Cummins, CEO at the Restaurants Association of Ireland to get his take on the plan. Although it’s not perfect and has provoked a mix of emotions from restaurateurs, it’s all we’ve got to work with right now, he said. The RAI’s priority is to get people back to work and to ensure its members have the protection of the State. That means that if someone enters a restaurant with a forged document or refuses to wear a mask, it’s not the business that will face penalties but the individual. Since the start of the year, a huge amount of work has gone on behind the scenes to try and repair relationships with government. That work is now paying off, says Adrian. It mightn’t be the ideal solution when it comes to indoor dining, but it’s the only show in town.

Elsewhere in this issue, we chat to the new GM at Conrad Dublin, Andrew Moore who has just moved back to Dublin from South Korea where he held the role of Hotel Manager at Conrad Seoul. The Dublin he has returned to isn’t the city he remembers, he says. Violent scenes of anti-social behaviour have flooded social media in recent months and portray a version of Dublin that you won’t see in any tourism campaign. He also talks about the difficulty of finding and retaining staff and his ambitions in his new role.

In this issue, we also take a look at the new Irish Hotels Federation Skillnet, which aims to encourage productivity, growth and collaboration within the sector. Subsidised courses include leadership and training skills for the hotel industry, food service skills, housekeeping skills and a focus on customer care through a special ‘Welcoming Back the Guest’ programme. On page 15, Cliste Hospitality CEO Paul Fitzgerald gives us the lowdown on the new management consultancy and why the company is ideally positioned to play its part in the recovery of Irish hospitality and tourism.

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 .

prohibited. © Ashville Media Group 2021. 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.

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

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News

Your monthly round-up…

METROPOLE HOTEL CELEBRATES 124TH BIRTHDAY Noah Tobin as Mickey Mouse, Ella Tobin as Dawn Adams and Evan Tobin as Charlie Chaplin

BRIAN LOUGHEED

The Metropole Hotel in Cork city celebrated 124 years in business on June 21st. The hotel has played host to many famous faces since it first opened in 1897 including Walt Disney, Ella Fitzgerald and Charlie Chaplin. General Manager, Roger Russell said: “The past year has been incredibly challenging for those working in the hotel industry so it’s great to be able to celebrate something so unique. A total of 124 years in business is an incredible achievement. I’m proud to work with an amazing team at The Metropole Hotel and have made so many great friends during my time here. The guests are truly what make the hotel so special and we are delighted to be welcoming back many of them this summer.”

TASTE OF DUBLIN RETURNS FOR 2021 Taste of Dublin has announced the festival will return to the Iveagh Gardens this September 1st to 5th, 2021. To ensure Taste of Dublin can be delivered in a safe environment, additional sessions have been added with a reduced capacity per session. Using the Government's most current guidance, organisers will adapt the event to run in accordance with any restrictions in place at that time, while still maintaining the Taste format.

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News

Grainne Kelleher, CEO at Airfield Estate and FOTE founder JP McMahon

Irish Distillers has announced the launch of its new podcast, ‘A Perfect Blend’. Produced and hosted by radio producer Julien Clancy, the four-part mini-series focuses on the power of collaboration, by bringing stories of craft and shared passions from the world of Irish whiskey to life. The first podcast begins with Irish Distillers cooper Killian O’Mahony and President of Kelvin Cooperage in Kentucky, Paul McLaughlin, who discuss their enthusiasm for the age-old craft of coopering.

Richard Forsyth of distillery design and build firm Forsyths and Irish Distillers’ Katherine Condon feature in the second episode, while forestry consultant and Pro Silva Ireland co-founder Paddy Purser and Finbarr Curran talk about how the industry is working together on cask sustainability in the third episode. In the concluding episode, Irish Distillers archivist Carol Quinn and design duo Matthew Bolger and Emelie Lindstrom of M+E Design reflect on the art of storytelling and the unexpected benefits of collaboration. Episodes are available to download now on Audioboom, Apple Podcasts, Google Podcasts, Spotify and Stitcher.

NEW VENUE FOR FOOD ON THE EDGE 2021

IRISH DISTILLERS LAUNCHES NEW PODCAST

F

ood On The Edge is back this year in the form of a blended symposium with a mix of in-person speakers, with other speakers joining virtually. The venue for this year’s event is Airfield Estate, Dundrum in Dublin while the dates are 18th and 19th October. Confirmed speakers include Garima Aurora, the first Indian woman to win a Michelin star, André Chaing and Alice Zaslavsky. Mark Best, star of ‘Chef’s Table’ on Netflix, is also set to return to this year’s event. Virtual tickets will go on sale in July priced at €95, while in-person tickets will go on sale later in the year from €350 for two days and from €195 for one day. “The event will be streamed live so people can watch it from anywhere in the world and so we expect to grow our audience. The theme of this year’s symposium is ‘Social Gastronomy’, an important one as the industry has evolved throughout the pandemic and I hope we’ll see lasting change. Social Gastronomy is a term that encapsulates caring for food in a more holistic and total manner. It is the creation of a network of like-minded chefs and hospitality workers to forge communities that use food to transform their everyday environment. It cultivates local connections and builds long term partnerships around the world, using the power of food as a vehicle for change and development at a grassroots level. Social Gastronomy aims to create a more equitable food culture and a more inclusive society, using food as an essential tool to build a better ecology and safer environment for all of humanity to thrive.

I believe that Social Gastronomy uses food as a vehicle for change and development and that is at the core of Food On The Edge and everyone that speaks and takes part,” said founder JP McMahon.

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of Generation Z (18-24) report having a greater appreciation of Ireland as a holiday destination

STAYCATION SPENDING EXPECTED TO SOAR THIS SUMMER It’s been well over a year since most of the people living in Ireland have taken a holiday. According to new research commissioned by Europcar Mobility Group Ireland, 63% of the public have not taken a break since the start of the pandemic, with just over a third (34%) having taken a staycation in Ireland last year. Of those who did take a staycation in Ireland, the length of stay was relatively short with the majority (53%) taking between two and three days.

Despite the possible return of international travel later in the year as the vaccine rollout progresses, most people are still choosing to holiday at home in 2021. The majority (56%) are planning to staycation in Ireland this year in line with the easing of Covid-19 restrictions. Of those who took a staycation over the past year, 42% spent less than €500 on

their trip. In contrast, 45% of those taking a staycation in 2021 are planning to spend up to €1,000 with just under a quarter (23%) planning to spend more than that, which is evidence of potential growth in consumer confidence as the economy reopens. Over half (55%) of those aged 55+ plan on spending between €500-€1,000 on their next staycation, while seven in 10 of those aged 18-24 will spend €500 or less. 69% of Generation Z (18-24) believe that staycations are cheaper than foreign holidays. Covid-19 has also changed attitudes to holidaying in Ireland, with 46% saying they have a greater appreciation of Ireland as a holiday destination. This rises to over three quarters (77%) amongst Generation Z (18-24), with more than a third (37%) having visited a place in Ireland that they had not been before the pandemic.

IRELAND’S STAYCATION LOCATIONS

The research revealed that the west coast (46%) is the most popular staycation spot in Ireland, followed by the south coast (21%), the east coast (14%) and the midlands (13%). The west coast is the overwhelming favourite staycation spot for Generation Z (18-24), with seven in 10 choosing to holiday there. It’s also the top choice for 52% of people living in Dublin.

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News

Minutes with …..

DAVID FOX,

MD at Sodexo Ireland, on the launch of Fooditude and the opening of a new cloud kitchen in Dublin

Linked Finance launches hospitality sector loan scheme Linked Finance has launched a new loan to help support the hospitality sector as it reopens and has also been awarded an additional €5 million in funds under the Government’s flagship Covid-19 Credit Guarantee Scheme (CCGS).

The company’s new Recharge SMEs loan will provide pubs, restaurants, accommodation providers and cafes with a loan of up to €50,000 to help them reopen, restock and rehire as pandemic restrictions are eased. The term of the loan is 13 months, with no repayment due for the first month. Niall O’Grady, CEO of Linked Finance, said: “With the hospitality sector reopening we are conscious that many businesses in the sector will require working capital to reopen, restock, rehire.

Our new Recharge SMEs loan will allow companies to access up to €50,000 to support their immediate needs and help them to get back trading in what we hope will be a bumper summer for the industry.”

To apply for a loan, interested businesses should visit www.linkedfinance.com/get-aloan/business-loan/newapplication/

What is Fooditude and why was Sodexo interested in taking a majority shareholding in it?

Fooditude is a fantastic business producing fresh, healthy and fun food options that are pre-ordered from an off-site production kitchen, then delivered directly to a client’s workplace. Fooditude is a leading name in ‘delivered-in’ catering in London and we are bringing their 15 years’ experience to Dublin. Sodexo took a majority shareholding in Fooditude as part of the transformation of our food services and the provision of more flexible and cost-effective services.

Do you think cloud kitchens are set to play a big part in the future of the hospitality industry and if so, why?

Cloud kitchens allow organisations to provide healthy, quality food to employees, without the need for an on-site kitchen. This brings cost savings and supports workplace strategy during a time when many organisations are considering a footprint reduction. The key is flexibility and agility and it supports the new hybrid working models.

What other ways do you see the industry changing?

Today, consumers are looking for the same experience whether at work or at home. That experience is built around flexibility, convenience and efficiency.

Focused on improving the quality of life in the workplace, regardless of location, Sodexo is innovating to develop new offers for clients. This includes concierge services to support people’s day to day needs while they are busy at work and new food offers, with technology for on-demand ordering to enhance speed and convenience.

What are your ambitions with Fooditude?

Food fuels our health, wellness and productivity at work. Fooditude produces on-trend menus, with nutritious ingredients, inspiring people to eat well at work and be at their best. It is all about putting food at the heart of the client employee experience and offering the digital-first experience that they expect.

How has the pandemic affected Sodexo?

Covid has without doubt accelerated transformation plans. I am having many collaborative conversations with clients about supporting their current and future workplace strategy and design, enhancing their employee experience, continuing the digital transformation of services and smart building management. My focus for the immediate future is sharing insights and expertise, to support clients with solutions that are right for their business now and into the future.

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WILDER TOWNHOUSE PARTNERS WITH SMALL LUXURY HOTELS

The Wilder in Dublin has announced a partnership with Small Luxury Hotels, joining 520 of the world's most luxurious hotels. Small Luxury Hotels seek out hotels and experiences that have individual character and creativity. The Wilder Townhouse has been recognised for the time and effort that they put into their uniqueness, their high standards and most

importantly, their guest experience. General Manager Barry Francis said: “It’s an absolute honour for our beautiful townhouse to be recognised by Small Luxury Hotels as one of the most luxurious hotels in the world.

It’s great to see our hard work and dedication to creating a beautiful and unique guest experience be recognised.”

RAISING THE BAR IN CORK A new rooftop bar and terrace, named ‘The Glasshouse’, is set to open at the Montenotte Hotel just in time for the August Bank Holiday weekend. With an investment in the region of €1 million, the new addition aims to elevate the experience for guests, offering an architecturally designed, art-deco inspired setting to enjoy beautiful views of Cork city and county.

Commenting on the announcement, General Manager Brian Bowler said: “The Glasshouse will set a new standard and help to ‘raise the bar’ for Cork as a highly desirable destination with a range of amenities giving guests the luxury to rest and relax.

As a hotel, we are focused on continually innovating and always aim to create memorable experiences for guests – The Glasshouse will be no exception!”

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Great News Coming Soon

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GARY ROGERS ON WHY PEACHES MAKE THE PERFECT STARTER Peaches are in season now and I love their versatility. They’re commonly used in desserts but can also be used to make wonderful starters, like in this peach salad recipe. This is an impressive starter if you’re having people over and nice and light and perfect for the summer months.

GRILLED PEACH | BLUE CHEESE SALAD | MACADAMIA | PROSCIUTTO 4 SERVES

Ingredients:

Method:

4 large peaches in season 4 slices of prosciutto ham Blue Cheese dressing 100g Mascarpone cheese 50g Cashel Blue cheese 1 tbsp of salt and black pepper ½ lemon juiced Sweet and salty macadamia nuts 50g of sea salt 50g of sugar 100ml boiling water

Slice the peaches into wedges, remove stones and cook on a griddle pan for 2-3 minutes on each side. For the blue cheese dressing, add the mascarpone and blue cheese to a food processor, season and add the lemon juice. Blend for 6-8 minutes until very smooth. For the macadamia nuts, boil water to dissolve salt and sugar and add the nuts for three minutes. Drain off the excess liquid, spread the nuts on a lined flat tray and bake at 155 degrees Celsius until golden brown for 7-10 minutes. Cut the prosciutto ham into strips and dry in an oven at 120 degrees Celsius for 20 minutes. Present by spreading a large spoonful of the blue cheese dressing across your plate. Carefully place the grilled peaches on the dressing, allowing one peach per portion. Then place the macadamia nuts around the peaches, followed by the strips of prosciutto. Finish with a drizzle of good olive oil and some fresh basil leaves.

Gary Rogers is Executive Head Chef at Carton House, a Fairmont Managed Hotel

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WE’RE HERE TO HELP

Fáilte Ireland’s top priority is supporting Ireland’s tourism and hospitality businesses to survive and recover from the impact of the COVID-19 crisis.

We have created an extensive range of business supports to guide you through operating your business during COVID-19. These have been developed in consultation with industry experts to meet urgent needs and help your business recover.

Find information on: Government Supports Financial Planning Sales & Marketing Operational Performance HR Learning & Development Employee Wellbeing

Visit www.failteireland.ie for regular updates and official information.

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Training

TIME TO SKILL UP A new Irish Hotels Federation Skillnet designed to address business and skills challenges in the industry has been launched The new Irish Hotels Federation Skillnet offers subsidised training courses and workshops to hotels and guesthouses, with the aim of encouraging productivity, growth and collaboration within the sector. Courses include leadership and training skills for the hotel industry, craft training courses on bar service skills, food service skills and housekeeping skills and a focus on customer care through a special ‘Welcoming Back the Guest’ programme. There are also a range of accredited training programmes in development for Autumn 2021 including HR management, leadership and development for new managers, digital marketing, train the trainer, facilities and IT skills. Speaking at the launch of the programme, Elaina Fitzgerald Kane, President of the Irish Hotels Federation (IHF) said: “As hotels and guesthouses continue to welcome back guests, it is an opportune time to offer bespoke training and upskilling support to their teams. The programmes offered through the IHF Skillnet support the continued development of the wide variety of careers available throughout our industry, from culinary arts to leadership and management.”

More information is available at www.ihfskillnet.ie

Course Details Six training programmes are included in the new Irish Hotels Federation Skillnet.

Here, we take a look at two of the courses in more detail.

Craft Training - Food Service Skills Delivery Interactive on-site 3-hour workshopbased training with role play and theory combined.

Who should attend?

This is designed to train, upskill and refresh those who are currently returning to work or new to work in the hotel sector.

Modules include: • Covid-19, Responsibilities & Key Control Measures (Note: this is not Covid-19 training) • Define Hospitality

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• • • • • • • •

What is Service?

To be a Waiter/ess The ‘Check Back’ Points of Service Taking an Order Station Management The Big Finish Customer Complaints

Outcomes This three-hour session will give trainees the knowledge of food service and expectation of what is required of them in their role. This programme is designed to spark passion and excitement about returning to the

workforce and eliminate any anxiety. It will also give learners an insight/refresh of what to expect when they return.

Trainer This programme has been created by Danny Desmond, Chapter One, General Manager & Sorcha Finucane of TrainedIn and is delivered by a panel of craft expert trainers.

Price €420 for delivery onsite in your premises (max 25 staff) €35 pp if an open programme (sharing with another hotel – min. 12 participants)

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Training

Customer Care Welcoming Back the Guest Delivery This three hour session will be delivered onsite.

Who should attend?

All frontline staff who engage with customers.

Modules include: • Understand latest customer care developments • Identifying customers’ expectations • Estimate the level of customer care and plans to increase it!!

• Explain madness – doing the same thing all the time and expecting a different result • Difference between service and CUSTOMER service • Calculate the “Lifetime Value” of a customer and understand the implications of losing a customer (Golden Rule!)

• Understanding why we lose customers – staff behaviour major reason • Handling complaints and empowering staff to do “something extra” • Learning from complaints – “+1” books • Setting customer care standards – appearance, friendliness, professionalism, greetings • Importance of word of mouth – must do something different to get guests to talk about you • Upselling tactics

PHOTO CREDIT: CONOR HEALY/PICTURE IT PHOTOGRAPHY

Outcomes • A recognisable superior selling and customer culture throughout • A culture which new employees will easily enter and be part of your ethos • The golden rule is understood by all - “never lose a guest” • Empower staff to deal with complaints • Immediate elimination of customer complaints • Substantial increase in delighted guests • Leading to increased percentage of returning guests • Increased sales per staff member • Increased profits!

• Great reviews Trainer The trainer is Marc Thornton of DTA Marketing, a leading marketing, sales and customer care trainer in the hospitality market.

Pictured (L-R) Minister for Further and Higher Education, Research, Innovation and Science Simon Harris; Elaina Fitzgerald Kane, President of the Irish Hotels Federation; Chief Executive of Skillnet Ireland, Paul Healy; and Irish Hotels Federation Skillnet Network and Learning Manager, Dervla O’Neill

Price €360 for delivery onsite in your premises (max 30 staff) €30 pp if an open programme (sharing with another hotel – min. 12 participants)

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News

I

NEW KIDS BLOCK

n December 2019, Paul Fitzgerald and Sean O’Driscoll purchased iNua Partnership in an MBO with the aim of pivoting the business to a talent-rich hospitality management company. Cliste provides a holistic level of services across hospitality from its offices in Dublin and Cork and will, says CEO Paul Fitzgerald, help businesses navigate the post-Covid recovery cycle that lies ahead. “Now more than ever, hospitality assets are going to need a lot of care and attention. We recognise the challenges that the pandemic will bring to hospitality in the recovery phase, but we believe we have the right systems and structures in place. Most importantly, the last 18 months have been about securing the right talent to deliver on our aim to be Ireland’s leading hotel management operator. Now, we’ve got the right team and we’re well prepared when it comes to playing our part in the speedy recovery of Irish hospitality and tourism,” said Paul.

Despite managing nine hotels and within that portfolio, 19 bars and restaurants and seven convention centres, Cliste is on the lookout for more opportunities. “That could be anything from hospitality businesses looking for preopening consultancy, assistance with post-Covid strategies and business reviews to see what’s working and what isn’t, to taking on a fullyfledged management contract. The latter would mean managing the asset from cradle to grave on behalf of the owner. We’re also conscious that the hospitality sector in Ireland is a very segregated market; the vast majority of hotels are in family ownership. We believe we can also assist in terms of managing the transition from the first generation to the second or even third in those family-owned hospitality assets.”

Traditionally, Cliste would have acquired 4 or 5 star regional hospitality assets. “We’re interested in well-located assets that aren’t overly reliant on one sector. If you have an over-reliance on rooms, the recovery time after Covid may well be elongated whereas if you have a good mix

The newest hospitality consultancy to hit the market, Cliste aims to go beyond direct hotel management

of corporates, leisure, weddings, a spa etc, you’re better placed for recovery.” Cliste is also interested in hotels that might be under the 4 star rating but have the potential to move up a grade. “There may be some hotels that with a bit of capital expenditure and love and attention, could move up.”

The company has also appointed Avenue 9 Solutions Ltd to provide strategic guidance and direction on hospitality technologies and processes at an executive level. It’s a move that will, says Paul, create a technology framework that suits both the existing portfolio and any new acquisitions or management agreements the company will make.

“Sean and I are very proud to launch Cliste Hospitality. Our team has put a lot of work over the last year and a half into preparing for this moment, creating a solid platform that can seamlessly step into any quality hospitality offering, whether that’s a city or destination hotel, a resort, a restaurant or bar group or a tourist destination, to identify and maximise any asset’s business potential. Our team’s track record shows that our guidance, expertise and systems can transform a good operation into a great one, with the right return on investment for owners.”

Paul Fitzgerald, CEO, Cliste Hospitality

We’re also conscious that the hospitality sector in Ireland is a very segregated market; the vast majority of hotels are in family ownership. We believe we can assist in terms of managing the transition from the first generation to the second or even third in those familyowned hospitality assets”

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Refurbishment

Refurbished +

Refreshed

Limerick Strand celebrates easing of restrictions with new bar and restaurant

I

nspiration for the new River Bar & Restaurant at Limerick Strand, which has been designed by Millimetre Design, came from the River Shannon; the flow, the movement, the teal and blue tones of the water and the trees and foliage that line the river frontage close to the Hotel.

“We sought to create a relaxed, comfortable and inviting dining and bar experience influenced by the river and its surrounds that is fresh and light in the mornings, cool and lively throughout the day and sensual yet energetic in the evenings,” said Ronan Holohan, MD at Millimetre Design.

It’s not just the physical space at the hotel that has been transformed. Menus have also been given a refresh to reflect Limerick Strand’s commitment to local suppliers and its partnership with local farms and dairies to source the freshest of ingredients.

Stephen O’Connor, General Manager at the hotel said: “To reopen with a brand new bar and restaurant has really given our team a renewed passion for the hospitality industry and we cannot wait to show her off. This represents a further commitment by the MHL Group to the hotel, following the recent upgrade of 184 contemporary bedrooms,13 suites and bedroom corridors.”

Limerick Strand has also recently appointed Paddy Anslow as Executive Chef as Tom Flavin departs to begin his new consultancy business. With a career spanning more than 20

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years, Paddy brings a wealth of experience and knowledge to his new role. He began his culinary career at Limerick Strand (formally Hilton Limerick), working alongside Tom Flavin.

Over the years he has climbed the managerial ladder with 11 years in a Head Chef capacity under his belt, working with some of the most recognised names in the industry including Glenlo Abbey Hotel & Estate and most recently, Harbour Hotel, Galway where he was responsible for the overhaul of the dining operation which included the conception of Dillisk on the Docks, three time winner of the coveted AA rosette.

Paddy is from Limerick City and in his spare time (when he’s not working in the kitchen), he enjoys nothing more than spending time with his family and young children and can’t wait to bring them foraging at Cratloe woods and fishing along the banks of the river Shannon.

“To reopen with a brand new bar and restaurant has really given our team a renewed passion for the hospitality industry and we cannot wait to show her off ”

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Refurbishment

Paddy Anslow, Executive Chef

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INDOOR DINING

Back on

THE TABLE Restaurants are set to welcome guests back inside their premises and although it’s not a perfect plan, it’s the only show in town

T

he postponement of indoor dining in early July was met by disappointment and anger by the hospitality industry. Not because the government and NPHET had based the decision around the threat of the Delta variant, but because the announcement came too late for restaurateurs who had poured so much time and money into reopening on July 5th. “It showed a complete lack of consideration and understanding from government towards our sector yet again. We had been preparing our restaurant for indoor dining over the previous two months and have spent thousands of euros in the process. Opening a restaurant takes so much planning and time yet government seems to think it’s like flicking a switch. The lack of notice and absence of forward thinking is appalling and totally unacceptable,” said Jason Horkan of The Red Bank Restaurant in Carrick-On-Shannon. To try and keep the business afloat in July, Jason converted the restaurant’s carpark into an outdoor dining area that could cater for up to 70 guests at a time. “There was huge cost and effort involved but we felt we were

Sunil Ghai, Pickle

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Adrian Cummins, RAI CEO

“We’ve had a mixed response from restaurants to the new plan. Not everyone is happy but the vast majority just want to reopen. There are some who say they’re not comfortable or that they’re wary of it and that’s their business decision”

left with no choice as the goalposts are constantly being moved by the government. We had almost 1,600 people booked for lunch/dinner over the month of July and we have tried to facilitate as many of those bookings as possible outdoors.”

Sourcing new staff is a major issue for the sector right now but Sunil Ghai from Pickle, Street and Tiffin had managed to recruit five new staff members ahead of the July 5th reopening date.

“Before Covid, we had 26 people on the payroll.

Once Covid hit, that number went down to nine and we were lucky enough to hire five more that were due to start on the 5th of July. It was extremely difficult to find those five people; they were working somewhere else so we hired them on a higher wage. Now with so much uncertainty, we can’t ask them to come back.” Outdoor dining has also affected restaurants whose only option is takeaway.

“We don’t have space to operate outdoors. We found that when outdoor dining resumed, our orders for takeaway dropped drastically. I’m not

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blaming anybody, but it’s very frustrating. All I’m asking is that the industry is given enough notice so we can prepare ourselves.”

The government’s latest plan around reopening indoor dining has been criticised by many and although it’s not perfect says RAI CEO Adrian Cummins, it’s all we’ve got right now. A phased approach will allow people who have been fully vaccinated or who have recovered from Covid-19 in the previous six months to enter cafes, restaurants, pubs and others licensed venues. Would-be diners must be able to produce evidence that they’ve been vaccinated or have immunity status; the government’s new Digital Covid Certificate can be used by people to prove they’ve had the jab.

Children under 18 can also dine indoors, as long as they’re accompanied by a vaccinated or recovered adult. The measures allow unvaccinated staff to eat a meal before or after work in the premises and social distancing measures are also set to remain in place.

A sunset clause means the law will fall in October unless it is extended by the Dáil and Seanad.

Talking to Hotel & Catering Review following the announcement of the new plan, Adrian said: “There’s been a lot of discussion that these measures aren’t workable and we know they’re not perfect, but all we can do is work within the public health guidelines and try and get the industry back open. The RAI’s priority is to get people back to work and ensure our members have the protection of the state.” If someone enters a restaurant with a forged document, it’s not the business that will face penalties but the individual. “Alternatively, if someone were to turn up without a mask, we need to ensure that the guards intervene. We want spot checks to be implemented, the same way they have been implemented in the retail sector.” However, when An Taoiseach Micheál Martin was asked recently if inspectors of indoor dining would be working 9-to-5 hours, he said he thought people would comply with the new rules. “I remember when I brought in the smoking ban. I had the exact same questions. And that’s what I meant by compliance.

I think people understand what government is doing here. They understand the rationale and the motivation behind this. And I think people will comply with it.”

The new measures have also come under criticism by organisations like the Irish Council for

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Civil Liberties who warned that the proposed system of vaccination verification is “wide open to abuse” and will discriminate against the unvaccinated. ICCL Executive Director Liam Herrick said there have been issues with forgeries and impersonation problems with similar systems in other jurisdictions.

“We are putting in place a system of health surveillance that we have never had before, which raises really profound questions about employee rights and data protection,” he said.

A communications campaign will, says Adrian, be rolled out in due course and will provide the industry and the public with reassurance about the indoor dining plan. “We’ve had a mixed response from restaurants to the new plan.

Not everyone is happy but the vast majority just want to reopen. There are some who say they’re not comfortable or that they’re wary of it and that’s their business decision.” The requirement for ventilation, which is already set out in the guidelines, is also mentioned in the plan. “I have actually suggested that every business buy a CO2 monitor costing about €100 and put it in their premises. If restaurants or other hospitality premises need to undertake retrofitting measures now or in the future, there has to be capital assistance to carry those out.”

Commenting on the measures, the Irish Hotels Federation (IHF) particularly welcomed the news that children will be exempt from the requirement to be vaccinated and said that the announcement was an important milestone in the reopening of society and the economy and in the recovery of Ireland’s tourism and hospitality industry. “Public health remains the number one priority of hotels and guesthouses

Jason Horkan, The Red Bank Restaurant

SUPPLIERS FEELING THE HIT OF INDOOR DINING DELAY According to Unify Ordering, the digital app connecting buyers with suppliers, restaurant orders to suppliers are down by over 30% due to the delayed reopening of indoor dining. CEO Barry McNerney, who we spoke to in the last issue of Hotel & Catering Review, said that suppliers are now sitting on stockpiles of goods. “Comparing the month of June to the first week of July, overall order numbers are down by 15%, with items per order down by 35%,” he said. He added that suppliers need longer lead-in time for orders than restaurants, especially drinks suppliers who have a longer lead-in time for orders.

“All I’m asking is that the industry is given enough notice so we can prepare ourselves”

across the country and our members are firmly committed to the implementation of safety guidelines and protocols, which cover every aspect of our operations and facilities. Since the outset of the pandemic, the implementation of government safety measures has proved highly effective, helped by the strong support of our teams and cooperation of guests. Hotels have existing processes in place around the safety of indoor hospitality and now look forward to extending a warm welcome to non-residents in line with revised restrictions,” said Tim Fenn, Chief Executive at the IHF. Although it has welcomed the news that all hospitality businesses are set to reopen, the Licensed Vintners Association (LVA) has also expressed its concerns around the new system. The new measures are, says the LVA, are discriminatory and will lead to flashpoints between hospitality staff and potential customers. There remain major question marks around how it will be enforced and how hospitality businesses will demonstrate compliance. Despite its concerns, the LVA added that it believes it has no option but to go along with the new measures as the government has made it clear the only alternative will be to keep pubs and hospitality businesses closed for indoor service until September or October at the earliest. The issue of affordable ventilation for the hospitality sector should also be considered to improve public safety in indoor settings and to prevent future closures across the sector, it added.

Since Christmas, a huge amount of work has gone on behind the scenes to try and rebuild relationships with government officials. “It’s been my job to keep my eye on the prize and try and work within the public health guidelines. It’s not easy; I think sometimes the government doesn’t understand our industry and we would feel that there’s a them and us scenario. But right now, we’re moving forward. The plan isn’t perfect, but we will make it perfect over the weeks and months ahead,” said Adrian.

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Interview

Taking helm Andrew Moore’s new role as GM at Conrad Dublin has brought him back to the hotel where he began his Hilton journey 13 years ago

M

ayo native Andrew Moore is only a couple of months into his new role as General Manager at Conrad Dublin. The previous four years were spent at Conrad Seoul in South Korea, where he held the role of Hotel Manager and before that, his journey with Hilton brought him to London, Belfast and Asia. Moving back to Ireland required a shift in mindset, Andrew says. “My son was born in Korea and we were well settled there with a great network of friends but when I got the call to say a position had come up in Conrad Dublin, it really gave us the gra to come home.”

From a cultural perspective, Korea is an incredible place, says Andrew. “People are warm and hospitable and Korea is actually considered the home of the Irish of Asia. The Korean people have a great appetite for banter and a lot of business gets done in the pub. However, coming back to Ireland and to Dublin particularly has been strange as it’s not the city that I remember.”

Over the last few months, anti-social behaviour in Dublin city centre has been well-documented.

Violent scenes on social media have led to cancelled restaurant bookings as customers opt to stay home rather than risk getting caught in the crossfire. “I’m hearing a lot of concern about

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this behaviour in the industry right now. From my own perspective, we had a client in recently who is looking to book a large high-end incentive next year, bringing about 600 people to Dublin and spending about €5 million on the event.

We were walking through Stephen’s Green onto Grafton Street, seeing nothing but litter on the streets and young people drinking and engaging in anti-social behaviour. Later that evening and still quite early, we counted 10 people urinating in Stephen’s Green. For us, it was extremely disappointing and embarrassing and I know that our clients weren’t too pleased.” If more stringent measures around safety, security and hygiene aren’t introduced to try and counter scenes like these, Dublin could turn into a second or third tier city, says Andrew. “We need a greater Garda presence in the city centre to make sure people

“We’ve been working closely with universities like TUD, Shannon and GMIT and that’s been a great source of new talent for us. A number of young dynamic people have joined us which we’re very excited about”

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are abiding by the bye-laws. The type of event that this particular client is planning is exactly what the hospitality industry needs right now.

Their budget for entertainment alone was €2.5 million; the conversation over dinner was whether they should get The Script or U2 as the closing act. Tourism in Dublin is a €350 million industry on an annual basis so when you see the state that the city is in right now, it’s a real issue.”

It’s an image of Dublin that we don’t want portrayed to international tourists or to domestic visitors that are being encouraged to holiday at home this year. “Visitors walking down Grafton Street, known as the iconic heart of Dublin, are being met with closed up retail units, graffiti and homelessness. When domestic tourists are met with this type of behaviour, it’s a cause for concern. I think it’s a blip in time though, a consequence of the lockdown and I hope we’ve seen the worst of it.”

This isn’t Andrew’s first role in Conrad Dublin.

Thirteen years ago, he began his journey with Hilton as Reservations Manager in Conrad Dublin before moving to sales and leaving in 2011.

Although it’s been a few years, a few familiar faces were on hand to welcome him back on his first day. “My first few days were surreal. There were a few people that I had the pleasure of working with previously, which I think is testament to the culture that exists in Conrad Dublin. We’re all here for the same purpose – to ensure guests have inspiring experiences, not only in the Conrad but also in Dublin.” The hotel is very much in a post-Covid rebuilding phase at the moment, says Andrew. “As we prepare to open to full capacity we’re looking for new talent but we’re definitely seeing a shortage of people that want to resume their careers in the hospitality sector.

We’ve been working closely with universities like TUD, Shannon and GMIT and that’s been a great

source of new talent for us. A number of young dynamic people have joined us which we’re very excited about.” Conrad Dublin is embarking on a new chapter says Andrew, as is tourism in general. “Bookings are slow and steady; June was very positive and was actually the best month we’ve had in the last year and a half. Right now, bookings are higher than our expectations and I think that once an announcement is made about international travel, we’ll see a great boost to our numbers and to Irish tourism.”

Andrew is optimistic about his role in Conrad Dublin. “For me, I see the General Manager as the captain of the ship. It’s my role and responsibility to create a vision for the team and equip them with the tools and resources they need to deliver exceptional experiences to our guests. Delivering a good return for our owners and driving the business forward is my ambition and one that I’m excited about.”

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The safety symbol for tourism and hospitality.

As the tourism & hospitality industry reopens, it’s important to show your customers that you’re adhering to the recommended safety and hygiene processes so they know your business is a safe place to visit.

The COVID-19 Safety Charter is designed to give this reassurance.

By voluntarily signing up to the COVID-19 Safety Charter, you and your employees are agreeing to follow the relevant operational guidelines for reopening and undertake essential COVID-19 Infection Prevention Control training.

It’s easy to sign up, just visit www.failteireland.ie to find out more.

The Covid-19 Safety Charter and the Covid-19 Safety Charter logo are trademarks of the National Tourism Development Authority. Copyright © 2020 All Rights Reserved.

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04/06/2021 19/07/2021 13:01 13:03

Suppliers

Supplier

SPOTLIGHT Hotel & Catering Review shines a light on some of Ireland’s leading suppliers to the hospitality industry

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Echo Water

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MD Gerard Beshoff on Echo Water’s range of water filtration systems

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Pigsback.com This year, Pigsback.com is celebrating 21 years in business

Free Now The ride-hailing app is investing millions into home chargers for Irish taxi drivers

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Bord Bia The Irish foodservice market will recover by the end of 2022

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Partner Profile

Combining

quality with

value

Echo Water has been offering its hospitality and corporate customers a comprehensive range of premium water filtration systems since 2014. MD Gerard Beshoff talks to Hotel & Catering Review about the growing importance of sustainability and evolving with a changing market

ECHO WATER – IN A NUTSHELL Our Sustainability Commitment Offers audited carbon emissions offsets to customers through measuring the environmental impact of Echo Water product and process against a conventional water bottle model and their carbon and environmental savings.

Our quality is supreme Our ultra filtration system is unique in filtering water no fewer than three times to remove metals, odours, germs and other contaminants. The result is a uniquely pure product of superior quality.

Our taste is unique The result of our superior filtration system is a uniquely pure product with a distinctively fresh taste. Our still water is fresh, crisp and cool while our sparkling water has a smaller, softer bubble designed to be more pleasing on the palate.

Our value is unbeatable A superior product at an affordable price!

Onsite filtration lessens product costs, allowing businesses to offer this top quality water at an unbeatable price.

H

ow do filtration systems from Echo Water help hospitality businesses in terms of cost savings and revenue generation?

The Echo systems work as an alternative to traditional bottled water. Our superior filtration provides our clients with a premium filtered water which they in turn offer to their customers. Onsite filtration lessens product costs, allowing businesses to offer this top quality water at an unbeatable price. The systems also eliminate the need for refrigeration, stock orders, shelf space and deliveries. In addition, the reusable glass bottles eliminate single use plastic or glass waste disposal and the costs associated with this. All of that equates to huge savings, both financially and in terms of environmental impact.

HOW IMPORTANT IS SUSTAINABILITY TO ECHO WATER? FROM YOUR INTERACTION WITH CUSTOMERS, HOW IMPORTANT IS SUSTAINABILITY TO THEM? We are increasingly finding that sustainability is an area of focus for our customers. There is a significant interest in corporate responsibility, with an emphasis on reducing any negative impacts on the environment. Clients are looking for new or alternative solutions that demonstrate their commitment to being more sustainable and the Echo systems offer this in terms of efficiency, reduced carbon emissions and overall environmental impact.

We have always promoted the sustainability benefits of the Echo Water systems and this is why we invested in our new Calculator tool for demonstrating the actual benefits in terms of carbon emissions.

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HOW HAS YOUR PRODUCT OFFERING EVOLVED WITH THE CHANGING MARKET? With a proven track record when it comes to delivering cost savings, revenue generation and sustainability the Echo brand has gone from strength to strength. We have increased our presence across the whole of Ireland and the UK and thanks to our relationship-led, quality service and our range of innovative products, we have also grown our client base. Our innovation and willingness to work with customers to deliver bespoke solutions has resulted in us developing and manufacturing new products, unique to Echo Water. One example is our Fresh Fruit & Herb Infuser systems, which are now installed across a number of client sites in Ireland and the UK. Our years of experience have also identified additional and or alternative product requirements, expanding our range further.

HOW DO YOUR SYSTEMS DIFFER TO SIMILAR PRODUCTS ON THE MARKET? As mentioned above, our Fresh Fruit & Herb Infusers system is something we developed and manufactured based on a brief from one of our clients.

Since then, this system has become popular across a number of markets and is unique in design and manufacture and only available from Echo Water. Our commitment to our clients in terms of product quality, service, support and our willingness to develop new bespoke solutions to suit their specific needs is something we have always felt sets us apart.

WHAT IS THE AIM OF THE CARBON CALCULATOR? IS IT AVAILABLE TO ALL CUSTOMERS? The carbon calculator allows us to measure the environmental impact of Echo Water products and processes against a conventional bottled

water model. The assessment places a particular focus on the reduction of Scope 3 emissions, right through the lifecycle of the product and its use. This allows us to calculate an Echo Water customers’ carbon and environmental savings based on their profile of water usage and as such, providing third party validation.

The calculator tool is available to all customers; we understand that environmental impact and sustainability of their own products and processes is becoming increasingly important. Therefore, by being first to the market with this innovative calculator, we’re clearly demonstrating Echo Water’s own sustainability commitment and our efforts to support our clients in reducing their environmental impacts.

WHAT ARE THE AMBITIONS FOR THE COMPANY? To continue to develop. We always say it’s a question of when and not if. We pride ourselves on our level of service, our innovation in new product development and bringing the newest water dispense solutions to our clients.

HOW HAS COVID AFFECTED THE BUSINESS? Hospitality has been severely impacted and this would make up a significant part of our customer base. We have supported our customers throughout this difficult period by suspending any charges where businesses were unable to operate due to enforced closures.

In addition, we introduced new hands-free and contact-less pouring solutions to help customers reduce shared touch points and the spread of infection. But we look to the future positively; we have all had to adapt and cope with Covid, but we do see light at the end of the tunnel and are looking forward to a healthy and prosperous future.

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Partner Profile

Experience of the Past,

Space for the Future

O

Glandore marks 20 years in business as one of Ireland’s leading providers of flexible workspace.

ver the past 20 years, Glandore has been proud to provide a space to land and expand in Dublin, Cork and Belfast, for some of the most successful domestic and international businesses across the island. Founded by the Kelly family in 2001, Glandore is an Irish, family-owned and managed real estate business run

by Michael Kelly and his three daughters—Directors Fiona, Clare and Rebecca—offering high-end, designled serviced offices, flexible workspace, co-working space and virtual offices. Sharing the values that have been instilled by the Kelly Family throughout the years, Glandore’s mission is to create a dynamic, supportive and friendly community in which every individual and company can grow. The

Experience of the Past, Space for the Future This year marks Glandore’s 20th year in business as one of Ireland’s leading providers of flexible workspace. Throughout this time, we have provided a space to land and expand in Dublin, Cork and Belfast for some of the most successful domestic and International businesses across the island of Ireland, and we are extremely proud to have been a part of their success. We sincerely thank our members, alumni, business partners and suppliers for supporting Glandore’s growth over the past 20 years and look forward to prosperous times ahead for all.

Dublin

Cork

www.glandore.co | info@glandore.ie | @GlandoreNetwork

+353 (0)1 669 4700

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Partner Profile

On the P

pig’s back This year, Pigsback.com is celebrating 21 years in business

igsback.com, Ireland’s largest online marketplace, is celebrating 21 years in business this July. Our database of over 1.5 million active members engages with brands through our website and across our many marketing channels. We have a team of account managers with a vast bank of industry knowledge who work with clients to create promotions that meet their needs. Each client has a dedicated portal to manage their promotions availability, confirm reservations and much more.

The Pigsback team strives to deliver the highest standard of customer service to our clients and customers. We’re proud to have a 5-star Trustpilot rating from our customers. Here are just some of our recent client testimonials: • “The Team at Pigsback are extremely professional, reliable, loyal, friendly, courteous and always offer excellent prompt service, in my opinion“.

Clara Clarke, Director of Sales & Marketing, Knightsbrook Hotel.

• “It’s an acquisition strategy for us, a way to reach new customers that we can’t necessarily get our hands on”.

Valerie Steinbeck, Group, Head of Marketing at The Gleneagle Group • “Pigsback provides constant advice and guidance on what trends are producing results and is on hand to work with us to deliver efficient and effective sale campaigns”.

Liam Minihan, Group Revenue Manager, The INua Collection • “We have seen significant growth during quieter demand times and this has assisted us in increasing our revenue throughout the entire hotel”.

Aine McGuinness, Cluster Revenue Manager, MHL Hotels We would like to thank our clients for the past 21 years of business and we look forward to working with you in the future.

To chat with one of our account managers, email: marketing@pigsback.com

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Partner Profile

Going electric with

Free Now Free Now to invest €6m in home chargers for Irish taxi drivers

ON THE ROAD TO GREEN

I

reland’s leading ride-hailing app FREE NOW has announced that it will invest €6 million to help Irish drivers to buy home chargers to alleviate pain points around switching to EVs. The ride-hailing app is also urging the Government to encourage and support drivers financially to buy greener vehicles, which is crucial if Ireland is to meet its emissions targets. The company has already met with stakeholders from across the taxi, transport, charging and business sectors to see how stakeholders can work together to reduce emissions and improve air quality across Ireland.

Data from the ride-hailing app shows that of all 11 countries where FREE NOW operates, Ireland has the lowest share of new cars (only 16% of cars registered after 2015 vs. 63% in average across other markets). A recent survey of drivers found that Irish drivers need more assurance from all parties when it comes to switching, with 68% saying they were unsure about whether they would consider making the switch. This is compared to 37% in the UK 22% in France where the regulation and Government support for drivers is more advanced. Already in the UK, 55% of FREE NOW taxi trips are done in zero emissions capable (ZEC) vehicles.

In addition to investing in home chargers for every driver by matching the Sustainable Energy Authority Of Ireland’s grants, the ride hailing app will offset all emissions (backdated from 2020 onwards), through preservation and regeneration of forests and planting more than 20,000 trees across European cities. Along with its own commitments, FREE NOW is urging the Government to make some changes to regulation in order to help expedite the switch to cleaner vehicles. In particular these are:

A recent survey of FREE NOW drivers in Ireland found that 68% were unsure about switching to an EV (electric vehicles) in the next one to three years, with charging availability and price the key barriers for drivers • The ride-hailing app pledges to invest €6m to enable every driver to install a home charger

• In relation to grants, while there are supports in place, the Government needs to review those supports to ensure they are appropriately targeted and consider focusing on a finance model as well as grants • To ensure that we have charging infrastructure in place across the country. While home charging will help, there is a need to ensure a large and dependable spread of chargers • There needs to be a greater number of Electric Vehicles approved for use as taxis to offer drivers choice and ultimately lower the overall cost of purchase

Niall Carson, General Manager for FREE NOW Ireland, said: “We take our responsibility as Ireland’s leading ride-hailing app very seriously and want to make a significant impact on improving air quality. But we also understand that drivers cannot switch to EVs overnight and they need support from all stakeholders in order to do so. Drivers have highlighted their very real concerns when it comes to price and charging infrastructure. That is why we will help to alleviate some of the barriers to switching by significantly investing in home chargers for every driver in Ireland.

“I have written to the Minister for Transport to outline some of the key barriers and ask for action here. This will not happen overnight but all stakeholders must work together to improve Ireland’s position on this issue on the European stage. Taxi drivers are well placed to lead the way to wider switching among private car users and we can all learn a lot from their experience, but we cannot expect drivers to carry all of the costs.”

This comes as FREE NOW Europe announces it will be the first mobility platform in Europe to achieve a net zero plan and unveils plans to have at least 50% fully electric vehicle rides by 2025 and a 100% zero emission rides by 2030 in all European markets. FREE NOW Europe will push the electrification of its rides by allocating more than €100 million of resources in the coming five years.

In September 2020, FREE NOW launched its “Eco” booking option which enables passengers to specifically choose electric or hybrid taxis to support Ireland’s drive to reduce carbon emissions. A recent survey of passengers by FREE NOW showed that almost 70% of people are now more environmentally-aware in their day-to-day routines, including when making decisions on how to travel, since Covid-19.

• Research has shown that where drivers have the possibility to charge their EV either at home or at a depot, they can save up to €3,000 per year with an EV compared to an equivalent diesel car • FREE NOW Europe has unveiled plans to have at least 50% fully electric vehicle rides by 2025 and a

100% zero emission rides by 2030 in all European markets and has offset all emissions in its efforts to become carbon neutral FREE NOW Europe will push the electrification of its rides by allocating more than €100m of resources in the coming five years.

ISSUE 4 2021 | HOTEL

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SPECIALIST TEAMS DEDICATED TO YOUR BUSINESS NEEDS WE BACK BRAVE Pádraig McGillicuddy: Proprietor Ballygarry House Hotel & Spa

TALK TO US TODAY AT HOSPITALITY.SECTORS@AIB.IE OR 1890

478 833

LINES ARE OPEN 9AM TO 5PM MON-FRI

Backing Brave Customer received a gratuity. Allied Irish Banks, p.l.c. is regulated by the Central Bank of Ireland.

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Partner Profile

Recovery

AHEAD Bord Bia has forecast that the Irish foodservice market will return to pre-pandemic levels by the end of 2022

A

ccording to a new report launched by Bord Bia, the Irish foodservice market – including restaurants, hotel food and beverage, pubs, office catering and other segments that provide food away from home – will grow by 11% on last year to reach almost €5 billion by year end, with an additional 56% (€2.8 billion) growth predicted for 2022. Last year, following eight years of consecutive growth, the foodservice market fell by a stark 47% (from €8.5 billion to €4.5 billion) and Bord Bia believes it will be the end of 2022 before the majority of the industry could return to close to the pre-pandemic levels of trade.

Previous Bord Bia reporting on the impact of Covid-19 provided preliminary forecasts for the Irish foodservice industry’s recovery in 2021, but the ongoing restrictions have been more longstanding and impactful than originally estimated. In response to the ongoing impact of Covid-19 on Ireland’s foodservice industry and the knock-on effect on Irish food and drink producers, Bord Bia has published revised outlooks and a new report charting growth forecasts for the remainder of 2021 and into 2022, as the industry moves towards a full reopening from early July onwards. The ‘Outlook on the Irish Foodservice Industry Post-Pandemic’ report, co-authored by global foodservice research specialists Technomic, has been developed to equip the industry and Irish food and drink suppliers servicing this market, with up-to-date data and insights as they plan for the period ahead and includes key trends and recommendations for businesses across the sector.

Commenting on the report Maureen Gahan, Foodservice Specialist, Bord Bia and report coauthor, said: “Our end of year Market Insights report published in November 2020 documented

In the face of this outlook, the latest Bord Bia report outlines trends and recommendations for businesses as they forward plan and adapt their positioning, products and services including:

the huge hit that the industry had taken as a result of Covid-19. At that stage we estimated that even in a worst case scenario, 2021 would see growth rates of 16%, however we had not anticipated the length nor depth of the lockdown that was to follow. This has resulted in a lowering of the overall expectation for growth in 2021 to 11%, lower than the worst case scenario laid out late last year.

That being said, foodservice in Ireland has displayed resilience in the face of the most prolonged shutdown in modern memory. The industry has shown adaptability, perseverance and tenacity to survive, and with the assumption that the worst part of the crisis has passed, will begin to emerge and grow again in 2021 and beyond. We are forecasting a strong second half to 2021 as the vaccine roll-out continues at pace, coupled with pent up demand and consumer savings and we remain confident on the longer-term viability and resurgence of the industry. As the economy recovers and consumers grow more confident living in the age of Covid-19, this will see a parallel recovery in the Irish foodservice market.”

Maureen Gahan, Foodservice Specialist, Bord Bia

• Taste will continue to be the most important driver for consumers, and crave-ability should be a focus for product innovation and menu design • Continued elevated growth in off-premise — even as dine-in reopens there will be a need for offerings that can easily transition from onpremise to off-premise occasions and provide a great experience • Need for skilled labour — this was a concern pre Covid-19, now further exacerbated due to job uncertainty experienced by many during the pandemic. Labour saving solutions will continue to be sought after by foodservice operators • Safety — including items that offer a lower touch/contactless experience will continue to be important. Technology developed now will remain, and new products will evolve accordingly.

David Henkes, Senior Principal, Technomic and report co-author believes that Ireland’s foodservice industry and the Irish food and drink suppliers servicing this market are facing prolonged and significant changes due to the global pandemic and many of these shifts will be permanent. “This report highlights the key trends that have been identified and/or accelerated over the past 12-14 months. For example, with the strong demand for off-premise food (including delivery, takeaway and drive-thru), restaurant models are adapting to accommodate what is widely expected to be elevated demand, even as the pandemic ends. Seating areas are being rethought, with more outdoor space being added.

For some quick serve restaurants, dining areas are being reduced in size or eliminated altogether.

“Meanwhile, technology has been a key enabler for restaurant and foodservice operator survival and success during the pandemic, and further investment in this space will move forward at an accelerated pace, while the importance of sustainability, particularly in packaging, but also in food waste, local sourcing and other critical areas, is expected to return and accelerate. Many of these changes are here to stay and we would encourage all foodservice operators and suppliers to remain informed, and use these insights to refocus and reboot the foodservice aspect of their business in order to best service their customers as the market reopens.”

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ISSUE 4 2021

ISSUE 4 2021

Taking the helm

Meet the new GM at Conrad Dublin

Taking the helm

New Kids on the Block

Meet the new GM at Conrad Dublin

New Kids on the Block

Cliste on going beyond direct hotel management

Supplier Spotlight

Supplier Spotlight

Cliste on going beyond direct hotel management

Shining a light on some of Ireland’s top hospitality suppliers

INDOOR DINING

Shining a light on some of Ireland’s top hospitality suppliers

Back on

THE TABLE

INDOOR DINING

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Back on

THE TABLE

AN IMPERFECT PLAN TO GET THE INDUSTRY BACK TO WORK

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AN IMPERFECT PLAN TO GET THE INDUSTRY BACK TO WORK

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ISSUE 4 2021

Taking the helm

Meet the new GM at Conrad Dublin

New Kids on the Block

Cliste on going beyond direct hotel management

Supplier Spotlight

Shining a light on some of Ireland’s top hospitality suppliers

INDOOR DINING

Back on

THE TABLE AN IMPERFECT PLAN TO GET THE INDUSTRY BACK TO WORK

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Ashville Media’s online digital publications are now available to view our website

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Bookshelf

IN CONVERSATION

With. .

Alfred Moisan, a 12-year-old would be chef from the UK, has produced a book of interviews with some of the best chefs in the world

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itled ‘In Conversation With... Wisdom from the World’s Greatest Chefs, Winemakers and Hospitality Masters’, the book includes interviews with 70 top Michelin chefs and star sommeliers including Spaniard Ferran Adria from the El Bulli restaurant in Catalonia, Roxanne Lange from the Clos Maggiore restaurant in Covent Garden, French wine-maker Sandrine Garbay of Chateau d’Yquem and Julie Dupouy, President of the Irish Guild of Sommeliers. The idea for the project came about when Alfred’s parents told him he was spending too much time playing on his X-Box during lockdown.

His response was: "Alright, I'll write a cookery book."

During its first week of publication, Alfred had the satisfaction of seeing ‘In Conversation With...’ outsell books by Gordon Ramsay, Mary Berry and Jamie Oliver at various times in Amazon's list for 50 best-selling cookery books. Any profits from the book will be donated to FareShare, a charity fighting hunger and food waste. Lindsay Boswell, Chief Executive at FareShare said: “A huge thank you to the incredible Alfred for supporting FareShare.

Funds raised through this book will make a huge difference to our organisation.

They will be helping to get good food out to communities, who are facing hunger across the UK.”

Pod Life...

A PERFECT BLEND Irish Distillers has launched a new podcast called ‘A Perfect Blend’, bringing Find your stories of craft and next favourite shared passions podcast with from the world of our pick of the Irish whiskey to best life and featuring commentary from some of the industry’s most influential voices who reflect on shared aspirations, lessons learned and hopes for the future. The first podcast begins with Irish Distillers cooper Killian O’Mahony and President of Kelvin Cooperage in Kentucky, Paul McLaughlin, talking about the age-old craft of coopering.

Listen on Audioboom or Apple Podcasts

SCOFF THE BALL The tastiest podcast around, Tam Cowan chats his way round Scotland discovering the people and foods that have turned the country into a proud food nation. In the latest episode, Tam talks to Lorna McNee, the chef behind Glasgow’s first Michelin star in 18 years. Other interviewees include Bake Off’s Flora Shedden and Robert Smith, owner of the famous Anstruther Fish Bar. Listen on www.bbc.co.uk or Apple Podcasts

RACIST SANDWICH Food and the way we consume, create and interpret it can be political.

From discussions about racism in food photography to interviews with chefs of colour, podcast hosts Stephanie Kuo and Juan Diego Ramirez hash out a diverse range of topics with humour, grace and little pretension.

Listen on Apple Podcasts or Spotify

EXTRACT FROM ‘IN CONVERSATION WITH…’ IF YOU WERE TO DIE AND COME BACK AS AN INGREDIENT, WHAT WOULD IT BE? A fugu fish. So I could at least end my days in the hands of a trained professional.

Rasmus Munk, Chef and co-owner of Alchemist, Copenhagen

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A Quick Chat

A Quick Chat with Daragh Moore

The co-founder and Franchising Director at The Wine Buff talks about the pomp around wine tasting and their soon to be launched own-brand range of wines

WHERE DOES YOUR INTEREST IN WINE COME FROM? I was 24 years of age when The Wine Buff was established in Limerick and so my interest in all things wine came from Paddy O’Flynn. It was a baptism of fire really. I knew the difference between red and white wine and that is pretty much where my starting point on understanding wine was. From listening to the way Paddy spoke so passionately about wine in terms of flavours, styles, aromas and taste, it definitely caught my interest and I really haven’t stopped learning since.

HOW’S BUSINESS? It’s great to see restaurants and bars starting to re-open as closures slashed our wine sales.

We had to adapt quickly to online and click & collect and the loyalty of our customers really helped over the last 16 months.

IS THE SUSTAINABILITY OF A WINE A CONSIDERATION FOR CUSTOMERS? DOES THE LEVEL OF THAT CONSIDERATION DIFFER ACROSS AGE GROUPS, MALE/FEMALE ETC? Customers and millennials, in particular, want to know more about where their wine comes from, how it’s made and how it makes it onto the shelf. In response to this, we have seen a significant increase in the wines we stock made using organic agriculture and winemakers using sustainable practices.

IS THERE MUCH INTEREST FROM PEOPLE WANTING TO BECOME A FRANCHISEE? We always have a steady stream of people interested, although Covid and the uncertainty over the next few months have made people cautious. We opened in Kilkenny last November in the midst of Covid and the shop is proving a great success. We are quite rigorous in our selection; we want people who are focused on delivering a great customer experience.

WHICH AREA OF EUROPE IS PRODUCING THE MOST EXCITING WINES AT THE MOMENT? Rioja in Spain is quietly reinventing itself, moving away from large scale production to the more traditional village wines, made in smaller quantities by family-owned vineyards. The quality price they are achieving punches way above other regions in Europe.

WHAT’S THE MOST INTERESTING THING YOU’VE LEARNED ABOUT WINE SINCE BECOMING FRANCHISE DIRECTOR AT THE WINE BUFF? There’s a lot of pomp around wine and wine tasting so what I’ve learned is everyone has their own taste; there is no right or wrong when tasting wine. Don’t be put off by the so-called experts in the wine business.

WHAT’S YOUR FAVOURITE WINE? One of the very first red wines I ever tried was a Bordeaux red called Pelan Bellevue, made by Regis Moro. It showed me how amazing wine can be and when I visited Bordeaux a year later, I visited Regis and enjoyed his wine even more. Today Regis produces his Pelan Bellevue organically and it is still as delicious as when I first experienced it over 20 years ago.

WHAT ARE YOUR AMBITIONS FOR THE BUSINESS? There are a few locations where we would like to open a Wine Buff franchise, mainly in the Dublin market. We’re also currently working on developing our own brand range of wines, a project spearheaded by Paddy in Saint-Émilion. It will be produced by our top wine makers, with all wines signed off by Paddy and is set to launch in a few months.

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