Hotel & Catering Review - Issue 3 2018

ISSUE 3 2018

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A Capital Idea

BUILDING AN INVESTMENT STRATEGY

From Land & Sea

KEVIN CURRAN AND THE KEADEEN

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ISSUE 3 2018

Go to hotelandcatering review.ie for the online edition

ISSUE 3 2018

CONTENTS 10 18 20 24 THE MAN WITH 28 A PLAN #TRENDING HOSPITALITY STRESS BOOKSHELF SUSTAINABILITY

A Capital Idea

BUILDING AN INVESTMENT STRATEGY

From Land & Sea

KEVIN CURRAN AND THE KEADEEN

IN THIS ISSUE

Hospitality Stress Effective stress management can have a positive impact on your business.

A Capital Idea

COVER STORY

Tiernan Cannon examines some of the main points in developing a capital investment strategy.

14

Michael Lennon, IHF President

From Land and Sea Kevin Curran, Executive Head Chef at the Keadeen Hotel, talks food, inspiration and Paolo Tullio.

Investing in Efficiency The Iveagh Garden Hotel is harvesting energy from an underground river.

I’m positive about it from the point of view that it’s a great honour and a great learning curve for me. I hope that I’ll bring value to everybody in it”

REGULARS

NEWS

23 INTERIOR

30

HOSPITALITY

Searching for a good mattress? We take a look at several options.

32

Michael Lennon discusses his new role as IHF President.

05

A Mattress Made in Heaven

31

BOOK

DESIRE TECH SHELF

A Quick Chat With Richie Wilson

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Editorial & Production Manager: Mary Connaughton Art Director: Alan McArthur Design Assistant: James Moore Creative Director: Jane Matthews Photography: Carole Spiers Group, Hospitality Solutions, Keadeen Hotel, Clontarf Baths, Irish Contract Beds, The Natural Sleep Company, Bookassist, EVT, Honeywell Stock Photography iStock Infographics: www.flaticon.com Production: Nicole Ennis Sales Director: Paul Clemenson Managing Director: Gerry Tynan Chairman: Diarmaid Lennon

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

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 2018. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/advertiser is responsible for honouring the prize.

Editor’s

VIEW W

elcome to Issue 3 of Hotel & Catering Review.

We’ve got plenty for you to enjoy in this edition – the latest industry news, some advice on developing a capital investment strategy, and several options if you’re on the hunt for a new bed or mattress.

As part our regular Food Heroes slot, I travelled down to Newbridge and the Keadeen Hotel to meet Kevin Curran, Executive Head Chef. An interesting individual whose culinary creations have enjoyed high praise from the late Paolo Tullio, he discusses his path through the industry and why the Keadeen’s food offering is going from strength to strength.

In February, Westport hotelier Michael Lennon was appointed as President of the Irish Hotels Federation for the next two years.

Lennon takes the helm during a period of uncertainty as the hospitality sector faces the myriad challenges posed by Brexit and a severe shortage in chefs, among other factors. In our cover story, speaking shortly after his appointment, Lennon offers some insight into his plans to lead the Federation going forward and provide a boost to the sector.

We’ve also got some tips on tackling stress in the workplace, a quick chat with Sole’s executive chef Richie Wilson, a round-up of technological developments for the hospitality sector, and a few interesting additions to your bookshelf this spring.

HOTEL

Email: conor.forrest@ ashvillemediagroup.com

Enjoy the read,

Conor Forrest www.hotelandcateringreview.ie @HC_Review

2

Editor: Conor Forrest

@

info@hotelandcateringreview.ie

www.facebook.com/hotelandcateringreview

CATERING REVIEW | ISSUE 3 2018

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NEWS CHEF CAMP LAUNCHES

Photo: Colm Mahady/Fennells.

Chef Network’s inaugural Chef Camp will take place at Lough Erne Resort in Fermanagh on May 21st-22nd. Described as a gathering for Irish chefs at all stages of their careers, it’s a two-day event filled with upskilling, networking and information-sharing. Highlights will include two fully-equipped kitchens hosting skills workshops, a celebration of traditional fire pit and claypot cooking techniques at Fire & Earth, and foraging tours on the grounds of the resort. For more information see www.chefnetwork.ie.

INDUSTRY WELCOMES PERMIT CHANGES The Irish Hotels Federation (IHF) and the Restaurants Association of Ireland (RAI) are among those welcoming changes to Employment Permit Regulations aimed at helping to ease the current staffing crisis. Around 7,000 chefs are required each year to meet growing needs. The changes will make it easier for Irish hospitality businesses to source chefs from outside the European Union. Certain chef grades have been removed from the list of ineligible occupations – if an employer is unsuccessful in filling a vacancy with candidates from Ireland or across the European Economic Area (EEA), they can instead opt to hire a non-EEA national with suitable qualifications. An overall quota of 610 permits and a limit of two per establishment has been set.

The move follows the launch of a new national commis chef programme earlier this year, which has been supported by industry bodies.

According to the IHF, over 60,000 new jobs have been created in Irish tourism since 2011 and a further 40,000 are expected by 2021. A recent industry survey noted that most Irish hoteliers are planning to expand staff numbers in 2018.

“Ireland’s tourism and hospitality industry relies heavily on the consistent delivery of a quality product,” said Michael Lennon, the recently appointed IHF President. “We need a highly skilled workforce to achieve this and the additional flexibility to recruit suitably qualified chefs from outside the EU will help to ensure that we can meet this high standard.”

Chef Network members Maurice McGeehan, AirBnB; Stephen Holland, Lough Erne Resort; and David Gallagher, Redmond Fine Foods, at the launch of the inaugural Chef Camp.

GALMONT REBRAND Photo Martina Regan.

The Galmont Hotel & Spa (formerly the Radisson Blu Galway) recently held a business breakfast for its corporate clients in March, marking its rebrand and bringing together a panel of growing indigenous companies from Galway and the west of Ireland. Topics discussed include business branding, brand development, and how the west of Ireland could be positioned on a national and international scale. The Galmont Hotel & Spa has joined the MHL Hotel Collection which operates 11 properties across Dublin, Limerick and Galway.

The Galmont Hotel & Spa management team.

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ABFI CALLS FOR LABEL REVIEW

AVEA INAUGURAL CONFERENCE

INUA REPORTS STRONG PERFORMANCE

The Association of Visitor Experiences & Attractions (AVEA) held its inaugural conference in Croke Park on March 21st. Delivering interesting insights and solutions to key areas for its sector, speakers included Charles Coyle, General Manager of Tayto Park, and Mark Henry, Director of Marketing with Tourism Ireland.

iNua Hospitality, one of Ireland’s largest regional hotel groups, has reported strong financial performance as it looks to growth over the next five years. Valued at €90m, with €10m capital expenditure to date, the addition of a seventh hotel is understood to be at an advanced stage of planning.

A new EU-wide commitment by drinks producers will see the provision of further nutritional information and ingredients lists on labels or online. The move has been welcomed by the Alcohol Beverage Federation of Ireland (ABFI), which has warned that ‘draconian’ labelling provisions under Ireland’s Public Health (Alcohol) Bill could be detrimental to trade. “In particular, we are calling on the Government to remove the requirement for country-only labels, including a cancer warning label from the Bill,” said ABFI Director Patricia Callan. “While it’s clear that the industry is committed to supporting moderate drinking and encouraging responsible choices about alcohol, we believe that a focus on one health issue alone does not give a full or accurate picture to help consumers make an informed choice about their drinking.”

FLYNN HOTELS INVESTMENT Flynn Hotels, one of Ireland’s leading privately-owned hotel groups, has announced an investment of €3 million in refurbishment works across its four properties – the Newpark Hotel, Kilkenny, the Imperial Hotel, Cork city, the Old Ground Hotel in Ennis and The Park Hotel, Dungarvan. Work commenced in early 2017 on a phased basis and is due for completion in May. “The secret of success in the hospitality sector is to never stand still.

We are consistently reinvesting in our properties and in our great teams, combining superb service, beautifully appointed rooms, fine dining, and excellent facilities,” said Allen Flynn, proprietor of the Old Ground Hotel.

“The €3 million refurbishment is an investment in our future, and ensures that our offering across all our hotels is of the highest standard for every single person who comes through our doors.”

40,000

The Newpark Hotel.

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Photo: Colm Kerr Photography.

ADDITIONAL TOURISM JOBS EXPECTED BY 2021

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Photo: Paul Sherwood.

IFWG Food Awards winners.

RESTAURANT OPTIMISM Ireland’s restaurant industry is more optimistic about business in 2018, according to a new survey by the Restaurants Association of Ireland (RAI). The survey was launched at the RAI’s recent annual conference and AGM in Adare Manor, revealing that almost half expect overall performance to be better in 2018, while three-quarters are confident about their future outlook. Alongside Brexit, issues of concern to the sector include high insurance premiums, GDPR, and staff shortages. “The Restaurants Association is delighted to see that employers are feeling optimistic about business in 2018 and are planning to invest further in the sector.

Almost half surveyed reported that turnover had increased in 2017 and that they believe business will be better still in 2018,” said Adrian Cummins, the RAI’s chief executive.“Chef shortages still prove to be one of the most prominent issues for employers in the industry.

However, the Restaurants Association has recently taken steps to mitigate this problem by partnering with recruitment specialists Global Force Resource. So far, over 100 chefs are on their way to member restaurants since we launched the partnership two months ago.”

FOOD AWARDS ANNOUNCED The winners of the 2018 Irish Food Writers’ Guild (IFWG) Food Awards were announced in early March. In a ceremony held at two Michelin star Restaurant Patrick Guilbaud on Dublin’s Upper Merrion Street, food and drink awards were given to Connemara Smokehouse (smoked mackerel), the Wildwood Balsamics range, Baltimore Bacon, and Cockagee Pure Irish Keeved cider.

Inagh Farmhouse Cheese received the Environmental Award, Sligo Global Kitchen was honoured with the Community Food Award, the Organisation Award went to McNally Family Farm, while a Lifetime Achievement Award was given to Cork’s Ferguson family of Gubbeen Farmhouse. The IFWG Food Awards are now in their 24th year, celebrating indigenous food producers and organisations across the country.

“The winners of this year’s awards give a great sense of what Ireland’s best food producers can achieve with the island’s ‘raw materials’: flavours that are sometimes bold, sometimes subtle, but always pure and natural in their expression from our fields, orchards, hedgerows, mountains and waters,” said Aoife Carrigy, chairperson, IFWG.

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Liam Heneghan, Heneghan Nurseries, Athenry with Miguel Ruiz Tully, Castlegar and Luke Coyne, Carnmore on Willie Fahy’s Farm in Athenry.

Photo: Andrew Downes/XPOSURE.

GALWAY GASTRONOMY Galway’s designation as a European Region of Gastronomy (ERoG) is being highlighted through a variety of festivals, events, projects and initiatives across food, culture, tourism and many other sectors in a bid to enhance its food culture on a lasting basis.

The year-long programme is focusing attention on the vital role played by the food sector in Galway – the city and county combined is home to over 12,000 farms and more than 350 restaurants (two with Michelin stars). “ERoG will have a lasting impact on our attitude to food in Galway,” said Galway chef and restaurateur JP McMahon. “It will nurture greater commitment to good food and show us how much food affects every aspect of our lives. I love the way it’s reaching out to so many different areas of our rich and fertile food culture.”

NESTLÉ CUTS SUGAR CONTENT According to Nestlé UK and Ireland, the amount of sugar in its products sold in Ireland has decreased by 156 million teaspoons and 3.6 billion calories since 2015. A reduction in average sugar content in breakfast cereals of 10 per cent is targeted by the end of 2018, while the brand has also announced that its Sanpellegrino sparkling fruit drinks will see a 40 per cent sugar reduction in the coming months. A sugar tax, effective from April 2018, will see a tax of 30c per litre on drinks with more than 8 grams of sugar per 100 millilitres.

30C

SUGAR TAX PER LITRE ON CERTAIN DRINKS

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Nicky Reid and Dave Mulcahy at Hotelympia.

SILVER MEDAL FOR SODEXO CHEF Sodexo Ireland achieved its best-ever result in this year’s Sodexo UK and Ireland Chef of the Year Grand Final, held at Hotelympia in the NEC London. Nicky Reid, executive chef at Almac, Craigavon, Co Armagh took home a silver medal in his first outing in the competition, impressing the judges who complimented his cooking techniques, skill and use of ingredients. On the day he prepared a starter of Kohlrabi linguine with prosociano and black truffle pesto, an entrée featuring hake with a risotto nero, langoustines and fennel, with dessert consisting of chocolate truffle tart with kumquat and bergamot ice-cream.

“Preparing and cooking three top-class courses of two plates each in a 90-minute timeframe is challenging enough outside the heat of competition, so I practised every day for two weeks beforehand so that everything was fresh in my mind,” Reid explained. “It kept me strong, focused and prevented the inevitable competition nerves from hampering my performance on the day.”

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ISSUE 3 2018

#TRENDING HOSPITALITY STRESS BOOKSHELF SUSTAINABILITY

A Capital Idea

BUILDING AN INVESTMENT STRATEGY

From Land & Sea

KEVIN CURRAN AND THE KEADEEN

ISSUE 3 2018

#TRENDING HOSPITALITY STRESS BOOKSHELF SUSTAINABILITY

A Capital Idea

BUILDING AN INVESTMENT STRATEGY

From Land & Sea

KEVIN CURRAN AND THE KEADEEN

ISSUE 3 2018

#TRENDING HOSPITALITY STRESS BOOKSHELF SUSTAINABILITY

A Capital Idea

BUILDING AN INVESTMENT STRATEGY

From Land & Sea

KEVIN CURRAN AND THE KEADEEN

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05/03/2018 18:19:12 29/03/2018 13:13

BUSINESS MATTERS

Hospitality

STRESS Stress within the hospitality industry can be a difficult topic to tackle, but effectively managing stress levels can make a positive impact on your business.

M

anaging stress levels in the hospitality sector is no easy task. It can be exciting and exhilarating at times but it’s a tough job too – long and often unsociable hours, intensive work, pay that sometimes doesn’t match the effort, while the constant need for perfection often results in a rise in blood pressure. When you find yourself in stressful situations, the body releases chemicals that provide a boost in energy and strength to help you fight or flee. That’s great when you’re in a dangerous situation, but not so helpful if you’re serving 100 diners and suddenly feel the urge to run away.

“People tend to think that stress is good for them, but it’s not. What is actually good for you, what gets you up in the morning and what motivates you and stimulates you, is pressure,” explains Carole Spiers, a motivational speaker and entrepreneur who works with businesses on effective stress management, and who recently spoke on the topic

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at the 2018 Irish Hotels Federation (IHF) conference in Cavan. “Excessive pressure equals stress. And nobody wants to get into the stress zone, because you’re not productive, you’re not working well, your body’s not working well, your mind’s not working well, and you can easily end up being an absenteeism statistic.”

The business case for managing employees’ stress levels is clear – personnel experiencing heightened stress might not perform as well, experiencing a drop in productivity and morale and often missing work as a result. “You’ll have people who are not concentrating, people who are irritable, not managing – basically people not coping,” Spiers explains.

“And when you start seeing some of those warning signs of not coping, that’s the time to do something about it sooner rather than later because it just doesn’t go away, it gets worse.

So it’s up to the manager to be aware of the warning signs earlier, and take action and do something about it and try and help that particular employee.”

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BUSINESS MATTERS

CREATING AN ENVIRONMENT WHERE STAFF ARE AWARE OF WHAT STRESS IS AND HOW IT CAN BE TACKLED IS HELPFUL; SO TOO IS WORKING ON THE VARIOUS STRESSORS IN YOUR WORKPLACE, OFFERING COUNSELLING IF IT’S NEEDED, AND CREATING PERSONAL SPACES WHERE EMPLOYEES CAN RELAX AND DE-STRESS.

22% IRISH WORKERS WHO EXPERIENCE WORK STRESS ‘ALWAYS’ OR ‘MOST OF THE TIME’ (EU survey)

RESPONSE Saying you need to tackle the problem early is one thing – actually doing it is another. Spiers notes that communication is one of the most important tools for any manager, recognising the signs and symptoms of stress and then doing something about it, taking the time to listen attentively to their employees’ issues and being approachable.

“I call it walking the talk because that’s what they need to do, because there are so many things that people will find out just by walking around and saying to them: ‘What is it that you see and I don’t see, what is going on here, talk to me’,” she explains.

There are plenty of other steps to take.

Carole Spiers Creating an environment where staff are aware of what stress is and how it can be tackled is helpful; so too is working on the various stressors in your workplace, offering counselling if it’s needed, and creating personal spaces where employees can relax and de-stress during their shift if they feel the need. Factors like job rotation and opportunities to upskill or progress in their career can provide the necessary motivation, and building commitment is key – the goal is to develop a team that loves what they do, which can be achieved by ensuring they feel part of a family or community, something more than themselves. One option could be getting involved in corporate social responsibility (CSR), partnering with charities to give something back and make a real difference within a particular community.

And it’s important to remember that there’s a dual responsibility – employees can also work on their response to stressful situations. Among the solutions commonly recommended is taking deep breaths, stepping out of that situation even just for a minute to relax, getting enough exercise in their spare time, ensuring they’re sleeping enough during the night, learning to say no when they have too much on their plate, adopting a healthier diet, and setting short-term and long-term goals that can provide a sense of achievement once attained.

As for Carole Spiers, an expert in advising businesses on how they can deal with their employees’ issues with stress, how does she cope with a difficult situation? “Listening to classical music,” she replies with a smile, “but first and foremost it’s preparation, preparation, preparation... Preparation and time management is vital for me, and knowing what I can and can’t do, which means I will delegate to others. But time management is key.”

As is the realisation that behind every absenteeism statistic is a person with their own set of needs, worries and fears. That realisation can be a key factor in building a strong and resilient team that can tackle and overcome challenges in the workplace and more easily bounce back from setbacks – a strong team means a stronger business.

“It’s easy to think ‘Oh, it’s just a statistic’, but it’s not,” she says. “They’re people and it’s up to every manager to appreciate how important that their team is. They’re only as good as their team. If their team is working with them and working together then their team will become stronger and they’ll actually make a difference to that organisation.”

#Stress management

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TAKE A BREAK: If you’re under pressure, remove yourself from the situation and take a minute or two to reset.

BREATHE: It might sound simple, but taking deeper and longer breaths from your stomach rather than your chest can work wonders.

EXERCISE: It’s tough to head to the gym or hit the road for a run after a long day, but exercise produces endorphins and makes it easier to sleep.

ASK FOR HELP: If you feel under pressure or you’re approaching burnout, don’t be afraid to ask for help from somebody you trust. The feeling of support can be very helpful.

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Commercial

PROFILE

BOOSTING

Irish Tourism

TOURISM OFFICERS RECOGNISED FOR SPECIALIST TRAINING

IT HAS BEEN A BUSY FEW WEEKS FOR FÁILTE IRELAND, FROM READYING TOURISM BUSINESSES FOR OPPORTUNITIES FROM CHINA TO HIGHLIGHTING IRELAND’S STAR WARS LOCATIONS TO AUDIENCES AROUND THE GLOBE.

Photo: Don MacMonagle.

Over 40 local authority tourism officers, heritage officers and visitor attraction managers were recognised for their participation in Fáilte Ireland’s regional tourism and revenue management programmes. Each successful participant was presented with a certificate for the successful completion of the Regional Tourism Management and the Visitor Attraction Revenue Management programmes. Both programmes focus on helping local authorities and local tourism providers to find new ways to drive tourism growth in Ireland’s Ancient East and to diversify the tourism offering to attract more overseas visitors from across Europe and beyond.

International media pictured on Dún Mór Head at Coomeenole, Slea Head in west Kerry, overlooking the Blasket Islands.

IRELAND’S STAR WARS LOCATIONS SHOWCASED

TO GLOBAL AUDIENCE

A

Photo: Pat Moore.

Aisling Hayes and Maura Hickey, Kilkenny County Council; Jenny De Saulles, Fáilte Ireland; and Grace Quinn, Kilkenny County Council.

group of over 25 of the world’s leading entertainment and lifestyle media was recently hosted by Fáilte Ireland. The group was brought in the footsteps of Luke Skywalker to see for themselves how the force was awakened as they visited the Star Wars film locations in Kerry. The trip was arranged in conjunction with Walt Disney Studios Motion Pictures/Lucasfilm Ltd™ and Tourism Ireland and timed for the week that Star Wars actor Mark Hamill took part in the St. Patrick’s Festival as International Guest of Honour.

The group of high profile media from the US, Canada, UK, Australia, France, Belgium and the Netherlands have a combined reach of over 28 million. The TV and print journalists write for some of the world’s leading newspapers and included staff from Walt Disney Studios Motion Pictures, Entertainment Tonight online, and Dish Nation/ FOX affiliates. In addition, representatives from MTV.com and LadBible.com – two of the UK’s largest online entertainment companies with 12 million viewers – were given the chance to explore Skellig Michael, where Star Wars was filmed.

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Commercial

PROFILE

m

IRISH TOURISM READY FOR DIRECT CHINA FLIGHTS

Photo: Colm Mahady/Fennells.

THE FÁILTE IRELAND ‘CHINA READY’ CERTIFICATES WERE AWARDED TO:

Madame Xue, Commercial Counsellor at the Chinese Embassy with Paul Keeley, Director of Commercial Development, Fáilte Ireland.

Glenkeen Farm Co. Mayo

Westgrove Hotel, Clane, Co. Kildare

City North Hotel, Gormanstown, Co. Meath

Europa Hotel, Belfast, Co. Antrim

Culloden Hotel, Belfast, Co. Antrim

Stormont Hotel, Belfast, Co. Antrim

Newbridge Silverware

Irish Greyhound Board

FÁILTE IRELAND AGREES CO-OPERATION DEAL Fáilte Ireland and the County & City Management Association (CCMA), the representative body for local authority managers, recently signed a Memorandum of Understanding which commits both organisations to work together in strategic areas to attract domestic and overseas visitors.

Pictured at the signing of the memorandum were Paul Hayden, Head of PMO, Education & Policy, Fáilte Ireland; Paul Kelly, Chief Executive, Fáilte Ireland; Peter Carey, Chair of the CCMA; and Anna Marie Delaney, Chair of the CCMA Economic Committee.

HOTEL

Photo: Karl Hussey/Fennell Photography.

T

he first graduates of Fáilte Ireland’s Get China Ready programme – aimed at ensuring Irish tourism businesses are prepared for growing numbers of Chinese visitors – were recently presented with their certificates at a ceremony in Fáilte Ireland’s Dublin HQ. The programme is aimed at educating Irish tourism businesses about the opportunities available from the Chinese tourist market and is part of Fáilte Ireland’s work to assist tourism businesses to diversify their market mix and reduce the risks currently posed by Brexit. The programme is being run by Fáilte Ireland in co-operation with Tourism Ireland and Tourism Northern Ireland. Fáilte Ireland anticipates training up to 150 more businesses through the programme during the remainder of 2018.

MAY THE FOURTH BE WITH YOU! A new three-day ‘May the Fourth Be With You’ festival celebrating Star Wars will take place from Friday May 4th next across villages throughout west Kerry. The festival will bring fans of the movies together to celebrate the galaxy far, far away with a host of fun events for all ages including outdoor drive-in movie screenings, guided film location walks, children’s workshops and a special céilí for Star Wars fans – fancy dress encouraged!

Further details are available at www.wildatlanticway.com.

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Man with aPlan T

COVER STORY

The

Conor Forrest caught up with Michael Lennon, newly elected President of the Irish Hotels Federation, to discover more about his plans for the sector.

he hotel business is in Michael Lennon’s blood. It stretches back to the late 19th century when his ancestor – Daniel Lennon – was station master in Tullow, Co Carlow, one of the branches on the old Great Southern and Western Railway descending south from Baltinglass. From there, passengers heading towards Wexford would travel by stagecoach on the last leg of their journey, often staying at the Slaney Hotel that sprung up in the town to serve these weary travellers. According to family tradition, the great orator Charles Stewart Parnell spoke from the front window of the hotel while fighting his last by-election in Carlow around September 1891, shortly before his death.

Fast forward five generations and Lennon found himself at the helm of the family enterprise – his father had managed the hotel until his death in 1980 and his mother, a nurse, had taken over its running. Educated at the Rockwell Hotel and Catering School before moving on to Cathal Brugha Street to study Hotel Management, Lennon began his career in Chicago before returning to Ireland and, following a short spell overseeing operations at the Slaney Hotel for a year before it was sold, he wound up in Galway’s Great Southern Hotel. A desire to further his education led to a marketing

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degree earned by night, around the time he met his wife Joanne – a member of the McEniff family which owned hotels in Dublin and Sligo.

They married and moved to Donegal for several years before deciding to purchase the Westport Woods Hotel, where they’ve been ever since.

Both of Lennon’s parents were active members of the Irish Hotels Federation (IHF) in their day, and Lennon has followed in their footsteps.

Involved with the IHF across the board for more than two decades, including a spell as vice-president under Joe Dolan, he was elected as the Federation’s President for a two-year term beginning in February 2018, taking charge of a body that represents some 1,000 hotels and guesthouses employing more than 60,000 people across the country.

“I’m positive about it from the point of view that it’s a great honour and a great learning curve for me. I hope that I’ll bring value to everybody in it,” he says of his election. “I think leading from the front and getting the organisation to work well is very important and we have a good executive there. We’ll focus a lot on HR issues, we’ll focus on lobbying government, we’ll focus on the big things that are coming up – it was classification in Joe’s term, GDPR is a big thing now at the moment and just making sure that we have the technological skills there. And then [there’s the] whole area of training and development – we’ve talked about the changes in the business, the skillsets that are required there to lead that, and we have good people there.”

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COVER STORY

Photo: Naoise Culhane.

WE NEED TO BUILD ON THAT SUCCESS, PARTICULARLY FOR THOSE PARTS OF RURAL IRELAND THAT ARE IN DANGER OF BEING LEFT BEHIND.

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COVER STORY FORWARD PLANNING Among Lennon’s priorities during his term is addressing the various challenges facing the industry in the coming years, developing a business environment that will support sustainable growth in Irish tourism. Brexit, of course, is chief among these issues, posing a particular risk to Ireland’s regions. Almost two years on from the vote in June 2016, we’re still not entirely sure as to how it will play out – the issue of a soft border with Northern Ireland has yet to be settled, not to mention other agreements.

Britain is our single largest source market in terms of tourism numbers, the majority of whom travel here to holiday or visit friends and relatives. Last year 250,000 fewer visitors travelled across the Irish Sea, dropping from 3.9m in 2016 to 3.6m in 2017. According to Tourism Ireland, estimated losses last year from the British market stand at just over €60m.

Worrying trends are also emerging via Crowe Horwath’s online self-assessment tool for tourism businesses, developed in partnership with Fáilte Ireland to allow those in the tourism sector to assess their level of readiness for what’s to come. Half don’t have a plan to deal with Brexit or have yet to develop a market entry strategy for new opportunities. For its part, the IHF is planning to work on the high cost of doing business in Ireland to help businesses withstand the effects of Britain’s departure from the EU. “Brexit is going to define our country over the next 10, 20, 30 years. The relationship with Britain is so important, the relationship with Europe is so important,” Lennon says.

“Tackling the high cost of doing business in Ireland will help to ensure that the right business environment exists to withstand the negative impact of Brexit.”

As part of this focus, Lennon explains that he’s looking to conduct a review of the wedding reception market, examining the changes that have evolved within that sector over the last couple of years, including the impact Brexit has already had on those venues in Border counties. But plans are also afoot to increase marketing and product development support for Irish tourism and expand the availability of skills and training support for those working in the tourism and hospitality industries. As a result of recent growth, tourism now supports more than 230,000 jobs and, with the right backing, there’s the potential to generate an extra 40,000 new jobs by 2021. Lennon notes that diversification can prove key to spreading the economic benefits of tourism further across the country, explaining that opportunities exist to funnel more visitors through regional airports such as Knock, Shannon and Cork.

“In recent years, we have seen how market diversification and new product development can open up new parts of the country to tourism to great success,” Lennon says. “We need to build on that success, particularly for those parts of rural Ireland that are in danger of being left behind. And, as an industry, we need to continue to prioritise the development of best-in-class training and skills programmes for our employees, helping them to build successful and flexible careers.”

All of this requires a clear knowledge of how much benefit tourism provides to the Irish economy. Lennon speaks about the need to more accurately capture and quantify the economic benefits of tourism in what is known as a ‘satellite account’, a term first developed by the United Nations that allows for a measurement of economic sectors that aren’t defined as national industries. Tourism, in particular, can benefit from this measured analysis – it’s an amalgamation of a variety of industries including accommodation, food and beverage services, travel agencies and transportation. That was among the topics discussed by University of Limerick Professor Jim Deegan at the IHF’s annual conference in February.

“It gives a better measure for the value of tourism to our economy. We need to show, as a group, our value to Ireland Inc. so to speak,

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PLANS ARE ALSO AFOOT TO INCREASE MARKETING AND PRODUCT DEVELOPMENT SUPPORT FOR IRISH TOURISM AND EXPAND THE AVAILABILITY OF SKILLS AND TRAINING SUPPORT FOR THOSE IN THE TOURISM AND HOSPITALITY INDUSTRIES.

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COVER STORY

Photo: Naoise Culhane.

that this is bringing in a lot of foreign money. If you look at Tourism Ireland they say there are 10 million visitors coming in and it’s worth [around] €5 billion to the economy,” says Lennon, noting that marketing spend by country councils or individual businesses needs to be taken into consideration “because they all have a proportion of their turnover being invested in marketing – whether that’s focused upon the home holiday or international market space. Yes there is duplication but the question should be are we getting the best return on investment upon all that is being spent?”

EVOLUTION It’s been almost a quarter of a century now since Lennon and his wife took over the Westport Woods Hotel. Ireland has changed substantially in the intervening years, but has the hotel sector evolved in that time?

Training and development is increasingly moving in-house, he notes, augmented by block release courses managed by regional training organisations including Institutes of Technology. Food has changed substantially – both in terms of the variety produced in Ireland and people’s awareness of what’s available. Ireland’s food and drink offering has grown significantly in scope and economic significance; last year overseas visitors spent about €2 billion on food and drink and Fáilte Ireland believes that food could boost tourism revenue by as much as an additional €400 million in the next five years. The issue of sustainability has also risen to prominence as the world realises that a wilful disregard for the environment is pushing us towards the edge – the hospitality sector is well-placed to lead the way on a more environmentally friendly approach to business. But some things haven’t changed.

“It’s still very focused on the customer and retention of customers.

It’s still the old-fashioned way – you still have to talk to them, look after them, mind them and love them and everything else you’re supposed to be doing with customers,” Lennon muses. “It’s still [about] the basics of good customer care and looking after people, making sure that they have a great experience. And I don’t think that has changed in 24 years. If anything we probably lost it [somewhat] but I think it’s being rejuvenated after that recession we had in the late 2000s. I think people are getting to understand that the customer is king and we still have to look after their needs in a cost-effective way.”

Communication, he notes, is a key factor in developing a good customer relationship. Given his background and training in marketing, it’s no surprise that the Westport Woods Hotel makes effective use of tools including e-zines and a social media presence. Other factors, too, can prove useful – Lennon explains that he’s considering doing more with the story of Gráinne Mhaol, the 16th century pirate queen whose direct descendants lived in nearby Westport House, an opportunity to leverage the local history and heritage that exists in abundance across the country.

Success, Lennon adds, also results from working with others, whether through informal or formal arrangements. That’s where the IHF comes in – a union or gathering of hotels that brings together a broad and in-depth range of experience from around the country in a bid to tackle challenges and take advantage of presented opportunities.

Lennon is frank on the benefits of pooling resources, noting that it’s not just of benefit to hotels of a certain size or location.

“We have strength in Dublin and we have a capacity issue there.

We need to get more [rooms] and we need to lobby to make the planning process a little bit more streamlined,” he says. “But we need to also be cognisant of the smaller operator, the guesthouse operator – the backbone of what Irish tourism was about in years gone by. As a group we can do that. If we work together we’ll be stronger.”

Winter view of Croagh Patrick from Westport Quay.

#Destination

Westport House.

Westport

Westport town clock.

An active member of the IHF’s Mayo branch, Lennon was also heavily involved in the creation of the Destination Westport marketing group, resulting in substantial investment in the town. It’s a group of Westport businesses dedicated to sharing what’s on offer there, from music and hillwalking to history and local food. “It’s important to me that Westport is strong and that we’re working together,” he says. “We spend about €100,000 per year on that but we get probably €200,000 or €300,000 worth of promotional and PR [gain] out of it. It’s very important that we all know our place, we know our segmentation and we know that we’re getting value for what we’re doing.”

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FINANCE

A

Capital Idea The development of a hotel’s capital investment strategy is an essential step in ensuring its success. Tiernan Cannon examines some of the main points in developing such a strategy.

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iven the very nature of hotels – real estate assets consisting of a large number of depreciable components that wear out with guest use – the associated capital investment strategy should receive careful consideration. Hotels can be extremely vulnerable to the demands of a fluctuating marketplace and, by falling behind industry trends they can become obsolete, failing to attract customers and ultimately failing in the process.

Continuous evolution is key – guest expectations change with time, particularly in the wake of technological advancements that ultimately alter the very experience of staying in a hotel. A successful, properly executed strategy can improve a hotel’s overall value, but mistakes could prove devastating. A clear view of the business and its future path is important from the beginning.

“A key question for any hotel [should be], do you have an exit strategy?” suggests Martin Lynch, founder of hospitality consultants and profit enhancement specialists Hospitality Solutions. “The hotel may be owned by a multinational or an investment company, and the strategy here may be to flip it or turn it around and sell it on. Whereas a family-owned business may be based around refurbishment and renovation and holding [onto] the business for the next generation. Also, if the hotel wants to buy into a brand – whether that is a national or international brand – then your strategy may be dictated to you.”

Capital investment strategies are naturally different from one another, depending on the specific needs of the hotel, and both the opportunities and risks have to be considered. Take the example of a renovation programme. This could potentially allow a business to capture greater market share, increase existing revenues, create new revenue streams, or decrease operating costs through greater efficiencies. However, the success of a renovation is not a given. If the hotel is already in a strong market position the owners might consider whether, in fact, a renovation programme at that particular time is actually worth it. Renovations tend to be a fact of life for hotel owners, but in some cases deferring works for a year or two proves more beneficial. The process might negatively disrupt the guests’ experience to the detriment of the hotel’s reputation. If the business is already in a strong position, this disruption might do more harm than good, meaning that a deferral is a more appropriate course of action. This allows the hotel to save money and maintain its present revenue stream. It also allows the owners to reflect on the hotel’s existing assets and to make a more informed decision as to what needs to change and what doesn’t.

MARKET KNOWLEDGE Investing in the right areas is another key factor. While a strategic capital investment can greatly improve overall returns, over-capitalising can prove devastating. It is therefore absolutely essential that hotel owners and investors think carefully about their strategy and where they invest. They must know their market, and they must understand their competition and how they operate.

Failure to consider market fundamentals can be a costly mistake.

“Hotels are about the staff that look after the guest,” says Lynch. “Invest in people – capital for staff development and training is as important as other areas. You need to future-proof your products and stay fresh, whether that be in technology or refurbishment, et cetera.”

Assessing where the hotel is within its life cycle is a clear component of a strategic decision-making process. It is also important that the hotel identifies

FINANCE

Martin Lynch, founder, Hospitality Solutions

the areas within which it already genuinely delivers – the areas where value is being added to the hotel and its brand (and also the areas where it is falling short). It might be wise to commission detailed building surveys and property condition reports, taking the time to see where the hotel’s strengths and weaknesses lie. This will ultimately help to ensure that the right amount of money is being spent in the right places, thus making it go that bit further towards the overall success of the hotel. Furthermore, as Lynch advises, looking abroad can also help serve the hotel’s strategy well.

“Look and see what people are doing outside Ireland,” he says. “You can see what the next five years will be like. It’s so much easier than it was ten years ago. Data is much more easily sourced via the web.”

There’s another point to consider – taking a look at the hotel’s current team and assessing their ability to execute on strategy will help to determine if a given capital investment is appropriate. If the hotel’s team is incapable of managing the strategy, it is doomed to fail. The team’s ability should be carefully and rationally considered in designing and implementing any capital investment strategy.

The hotel market is changeable, and those within the industry must keep up with current trends. As Lynch notes, it’s all about what guests want. “Expectations are changing.

Experiential tourism and activities are now expected,” he says. “Hotels need to partner with business to service this demand. It’s no longer just a matter of guests checking in and expecting them to be content.” With the right strategy, growth and success is achievable.

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FOOD HEROES

From

&

Kevin Curran, Executive Head Chef at the Keadeen Hotel, speaks about his cooking style, influences, and a friendship with Paolo Tullio.

Land

If

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you ever have the opportunity to dine in Newbridge’s Keadeen Hotel, opt for a meal in Saddler’s Bistro. The atmosphere is warm, the staff friendly, but it’s the food that really makes it – restaurant quality in a relaxed and casual setting. Part of that is down to the quality of the ingredients – think Clonakilty black pudding, organic poultry from nearby Feighcullen Farms, crab claws from Kilmore Quay or wolffish sourced from the Arctic (on occasion). The rest is the result of the hard work and talent of the team behind Executive Head Chef Kevin Curran.

Kevin’s path to the Keadeen has been varied. It began down in Clare at the age of 15, working in the kitchen of Durty Nelly’s in Bunratty and, while he trained at RTC Galway, he explains that his real education stemmed from Roger Perrott, who owned Goosers Bar & Restaurant in Lough Derg. Kevin has fond memories of a huge influence on his career, a towering man from the north of England who taught him about the importance of food provenance, cooking with seasonal ingredients, and always using the best products you can acquire.

From there he traded Ballina for Bavaria, working in the shadow of Hitler’s Eagle’s Nest near the town of Berchtesgaden under a chef by the name of Fritz. Spending almost three years there, he describes it as a ‘different world’ – standing on a rug in the Eagle’s Nest that was gifted to Hitler by the Japanese emperor Hirohito, or in

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front of a fireplace presented by Mussolini. But Ireland beckoned once more and he made the move back to Dublin where he began cooking for some of the country’s well-known faces in McGrattan’s of the Lane, across from Government Buildings (he recalls socialising with the actor Matt Dillon following a shift), the Russell Court Hotel and Le Mistral on Harcourt Street.

But it was at the Osprey Hotel in Naas, Co Kildare, where Kevin took over as head chef, that his career would receive a major boost. On one of their busiest evenings, word quickly came through that the late Paolo Tullio, the renowned food critic who wrote for the Irish Independent and made regular appearances on Newstalk and RTÉ radio, had arrived with his son Rocco. Nerves were high, but clearly an impression was made.

“The following Saturday I got the review and couldn’t believe it. We were blown out of the water,” Kevin recalls.

“The only other restaurant that matched us that year was Mint and they had a Michelin star.” The food received a rare 10/10 rating and was awarded ‘The Best Hotel Meal’ in Ireland in 2010, with Tullio noting that the attention to detail was of the sort “you normally only find in restaurants that sport a Michelin star”. High praise indeed. Later, when Kevin was working with the Hodson Bay Hotel in Athlone, Tullio showed up once more, writing afterwards that ‘Knowing that a good chef was in the kitchen was enough to goad me into a drive to the Midlands’.

The two became good friends after that, and it’s clear that Kevin still cherishes that friendship – there’s a real

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FOOD HEROES

Photos courtesy Keadeen Hotel.

RECENT DEVELOPMENT WORKS IN SADDLER’S BAR & BISTRO AND THE BAY LEAF RESTAURANT HAVE INJECTED A NEW LEASE OF LIFE INTO THE HOTEL’S FOOD OFFERING, AND THE PUNTERS ARE RESPONDING.

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FOOD HEROES warmth in his voice when he recalls his time spent with Tullio, a man he describes as easy to talk to, easygoing, and who knew his stuff when it came to food.

“It was really humbling to see a renowned food critic like Paolo Tullio writing such glowing reviews about my food a few years ago, and when he came to Athlone a few months later it was a real vote of confidence for the quality of the food I was producing at the time,” he said earlier this year. “He was a really great supporter of mine and often offered me great advice and encouragement.

Sadly, he has passed away now but he will always be remembered as a great supporter of chefs and restaurants all around Ireland.”

Photos courtesy Keadeen Hotel.

RAISING THE BAR These days Kevin oversees a busy kitchen at the Keadeen Hotel, which might cater for 80 covers on a quiet night. Recent development works in Saddler’s Bar & Bistro and the Bay Leaf Restaurant have injected a new lease of life into the hotel’s food offering, and the punters are responding. When Kevin arrived in Newbridge in 2011, eight covers went out on the first Wednesday, which he was told was normal for mid-week. The night before I visited the Keadeen, on a Tuesday, the kitchen sent out 104 meals. Two weeks beforehand, the figure was a record 185 and he predicts that they’ll reach the 200 mark before the middle of 2018.

Kevin maintains that the quality of the team behind him has and is playing a major role in that success. Senior chef Killian has worked with him for more than ten years, as has his head kitchen porter and his storeman.

Another chef, John, has been working there for 40 years, producing classics like Café de Paris sauce or cucumber and dill soup. And then there’s the inimitable Rose O’Loughlin, the hotel’s owner and an industry legend. A graduate of the Shannon College of Hotel

Management who opened the Keadeen with her husband Joe back in 1970, Kevin describes her as having “more energy than you and me put together”. Her focus has always been on achieving high quality and, when they first met, he was told to get whatever he needed to raise the hotel’s culinary standards. “That was six years ago – she’s never said no to me since,” he adds.

A focus on quality food doesn’t hurt either.

Kevin’s cooking style centres on the seasons and the best available from land and sea. The menu has evolved in recent years with the addition of up to six daily specials, providing a nice touch of diversity in items like wolffish or guinea fowl. Local and Irish food is an important factor – vegetables come from Ross Rooney down the road in Rathangan, fish from Nick’s Fish in Newbridge, and free range chicken and duck from Feighcullen Farm.

Kevin has built up face-to-face relationships with those and other suppliers over the years, something he highlights as a key factor in a well-oiled kitchen and an interesting menu, and crucial in the event of a hiccup.

“Your suppliers are your wealth in this business. If you’re getting top-end stuff coming in the door it’s very hard to go wrong.

If you get a fabulous piece of fish and it’s as fresh as you can get and you put it on a pan

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with a bit of butter and salt and pepper, bang – you’ve got a product,” he explains. “It’s great when you have a local supplier because you don’t have to overorder. And if you’re ever stuck... If I ring any of my lads, they’ll pick the phone up. They know I’m not ringing to say hello, they know I’m in trouble! It happened on Mother’s Day. I had to ring Ross Rooney and he got stuff into me on Sunday morning.

It’s all about the personal touch, it’s about meeting the suppliers, talking to the suppliers, saying ‘This is what I want, what can you do for me, I want specials, I want anything that you have that’s a bit different’.”

MOVING FORWARD So where to from here? The Keadeen is building on its growth and momentum, with the possibility of a kitchen expansion to keep pace with increased footfall. There’s plenty on offer to anyone who walks through its doors – the new Atrium Lounge offers light bites, cocktails and afternoon teas, Saddler’s focuses on restaurant food in more laidback surroundings, while The Bay Leaf Restaurant provides a fine dining option. Kevin believes that the casual experience in particular is becoming increasingly popular.

“I was in London for Hotelympia and we went to a Michelin star gastropub in Chelsea.

It was just incredible. It was this pub in Chelsea and when I say a ‘pub’ it was a pub – there were guys sitting up at the bar drinking – as casual as you get, a knife and fork, serviette.

The food was spectacular,” he tells me with a smile on his face. “I have a feeling there’s going to be a lot more of that here. It wasn’t the room, it was the food [that] spoke for everything, but it was lovely, it was casual. All they had was four starters, four main courses, three desserts. And it was £50 a head.”

Before I leave, talk turns again to support and teamwork and the influence of figures like Roger Perrott, Paolo Tullio and Rose O’Loughlin throughout his career. These days it’s Kevin’s turn to provide advice and guidance to the next generation of culinary artists – Mark, one of the latest additions, began washing pots in the Keadeen’s kitchen four years ago and qualifies as a chef in May, adding an extra dimension to a team that blends youth and experience. “[I am] delighted for him, proud for him.

He’s delighted for himself,” says Kevin. “The likes of Roger Perrott from my early years was inspirational. It makes a difference – builds confidence and builds confidence in the young lads as well, [so that] they’re not afraid to use their own initiative. You have to treat your staff right. And then you get the most out of them.”

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Interior DESIRE The Baths at Clontarf have reopened to the public after a long hiatus, blending vintage and contemporary style.

Closed since 1996, the iconic Clontarf Baths has recently reopened following an extensive refurbishment of the baths and the addition of a quirky restaurant.

The Baths is a child, family and date-friendly eatery with a fun, seaside theme – think light fittings that resemble beach balls (custom made by Lightcraft), seats made to order

by Italian designers Devon & Devon and which look like baths, and bathrooms that echo the style of beach changing rooms. A separate dining section is cordoned off by ropes tied in sailing knots, orange parasols offer some indoor shade, and an Instagram photo mosaic hangs on one of the walls, featuring pictures of Sandymount Strand or Clontarf.

The design was created by Rebecca Gernon, a UCD graduate who founded Dubaibased Serendipity by Design. “As an expat from Dublin, Ireland as a whole continues to inspire me, and the baths allowed me to bring its quirky and playful personality to the forefront,” says Gernon. “The humorous signs featuring our own colloquialisms dress the walls, accompanied by a grand mosaic of the infamous Poolbeg.

The Art Deco architecture of the building provided a stylish and eccentric era to emulate.”

INTERIORS

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UTILITIES

Investing in

Efficiency The Iveagh Garden Hotel

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ome 90 metres below Harcourt Street runs the River Swan, hidden from sight for the majority of its course beneath Terenure, Rathgar, Rathmines and parts of Ballsbridge, before joining the River Dodder near the Aviva Stadium. It was discovered beneath the surface during rigorous testing at the site of what would become the four-star Iveagh Garden Hotel, a unique low-energy hotel in the heart of the city that places a love of nature and the environment at its core. Designed by architects DMOD and spanning a total of 56,000 square feet, two new storeys have been added to the site, the 152-bedroom hotel’s Georgian façade was carefully restored, and a completely revamped interior added blending classic and modern features. But the real innovation is waiting behind the scenes.

Rewind to the beginning of the project and the development team, led by Brian McGill and his son Barney, decided to create a hotel with the lowest carbon footprint possible. It

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5,000L

The Iveagh Garden, Dublin’s newest hotel, is harvesting energy from an underground river.

DAILY WATER SAVINGS THANKS TO FAST DELIVERY.

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Photos: Kip Carroll

UTILITIES

wasn’t a simple task, requiring the removal of the existing four-storey buildings’ entire fossil fuel-based heating and plumbing system and replacing it with one grounded in natural energy. But, as the hotel’s owner noted, “You cannot put a value on nature, it’s the most important asset we have, and I want to use it.”

The result is a modern hotel powered by a thermal energy system that cools and heats the building via this natural energy reserve.

The initial test well was drilled at the rear of the hotel and provides energy for passive cooling of the south side at 11°C – once it passes through the system the water’s temperature rises to 16°C and has enough energy left to heat the north side without burning fuel.

The building’s plant room is located in a space excavated beneath the basement car park and houses an energy exchange system mostly

consisting of pumps powered by electricity produced in an onsite gas turbine, complemented by waste energy from the kitchens. Cooling this turbine results in a handy supply of hot water that is stored on each floor near bathrooms and ensuites for instant use. If there’s a temperature change required, the bespoke energy management system runs its calculations and swaps energy between areas that need higher or lower temperatures. No emissions are created, the pumps only require a small amount of energy, and the hotel’s standby system is only used during servicing.

The efficiencies don’t stop there. The hotel’s electrical design minimises power consumption, low power LED lighting is used inside and out, and smart controls avoid lighting unoccupied areas.

The building’s envelope – the space between the interior and

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#Energy Attitudes exterior – has been sealed and insulated, the wastewater system operates using the principles of gravity (no pumps needed), the lifts use low energy operating systems, while air handling units in the bedrooms feature heat recovery ventilation. The net result is a reduction in the building’s energy consumption and carbon emissions by 80 per cent, an impressive achievement aided by the fact that the building itself was recycled rather than knocking and starting from scratch.

The project was guided by the Sustainable Energy Association of Ireland’s (SEAI) EXEED programme, one that places efficient energy management at the forefront of design. The SEAI got behind the project and offered financial support on the condition that they could performance test a system that has the potential to become a flagship for new developments. Grants of up to €500,000 are available under the EXEED programme, covering new design projects and major energy upgrades of existing buildings in both the private and public sectors, lowering the financial risks and enabling a long-term focus.

For those interested in retrofitting a low energy system for their business, it doesn’t have to be a lengthy or difficult process once you’ve got the right people involved. You don’t always have to start from scratch – upgrading the building’s combined heat and power unit (CHP) unit can improve efficiencies and reduce your overall spend on fuel. While it does represent a significant initial investment, systems like the one developed at the Iveagh Garden Hotel have the potential to pay for themselves within a relatively short span of time, not to mention fostering invaluable goodwill among customers who recognise the importance of taking an environmentally-friendly approach to business.

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Photo: Kip Carroll

UTILITIES

According to the recent Calor Business Energy Barometer, there’s plenty of potential for renewable energy growth in Ireland.

Only 11 per cent of Irish businesses reported a switch to renewable energy, though 85 per cent of those who haven’t made the move are open to doing so. “Much of the focus to date has been on renewable electricity, but thermal energy accounts for a substantial part of Irish business energy use,” said Gino Vansteenhuyse, Calor CEO. “As an industry leader, Calor is committed to making it easier for businesses and homeowners to use more sustainable energy sources. Calor LPG delivers a 30 per cent reduction in carbon emissions compared to diesel. That saving rises up to 80 per cent with our new renewable BioLPG offering. We are delighted to be the first to deliver this solution to the Irish market. This will be a first step for Calor and for many of our customers in moving to a new cleaner energy.”

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Commercial

PROFILE

Coca-Cola Zero Sugar DRIVES GROWTH

NEW 200ML AND 330ML COCA-COLA ZERO SUGAR GLASS PACKS ARE DRIVING COLA CATEGORY GROWTH, OFFERING A SIGNIFICANT OPPORTUNITY FOR THE ON-TRADE.

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oca-Cola Zero Sugar is driving cola category growth, with a 26 per cent increase in value and an additional 7.7 million transactions delivered through the brand in 2017 versus prior year. While the zero sugar brand accounts for 17 per cent of all cola sales in the grocery channel, it currently delivers just 1 per cent in the on-trade, representing a huge opportunity for growth.

To help capture this growth opportunity for its on-trade partners in 2018, Coca-Cola HBC Ireland and Northern Ireland has launched a new 200ml glass pack for mixability, in addition to the 330ml pack for the ‘straight-drinking’ or ‘with food’ occasion.

This expansion comes in advance of the introduction of the Government’s tax on sugarsweetened soft drinks, in effect from April 6th 2018. As a direct result, the price per litre of Coca-Cola Classic will increase from that date, but the no sugar options in the Coca-Cola range (Coca-Cola Zero Sugar and Diet Coke) are not affected by the sugar-sweetened drinks tax.

In line with ongoing efforts to respond to changing consumer tastes and demands, Coca-Cola is also continuing its focus on its ‘Hero Zero’ marketing strategy, which makes low and

HOTEL

no sugar variants the easier choice for consumers. These variants, which are tax exempt, will also offer greater value for wholesalers, retailers and consumers from April 2018.

Across the island of Ireland, Coca-Cola HBC already sells more low and no-sugar beverages than any other company. Forty-three per cent of all cola sold has no sugar and the company envisages that this will increase to greater than 55 per cent by 2020.

In addition to a continued marketing drive behind the nosugar drink, this ambition will be achieved through increased distribution.

“In line with our overall strategy, we are increasing the marketing and availability of Coca-Cola Zero Sugar across licensed outlets,” says Matthieu Seguin, General Manager, Coca-Cola HBC Ireland and Northern Ireland.

“The introduction of the new 200ml glass pack, in addition to the 330ml pack, comes in advance of the introduction of the Government’s tax on sugar-sweetened soft drinks which will come into effect in April. As a direct result of this tax, the price per litre of Coca-Cola Classic will increase.

However, our ‘zero sugar’ colas will be exempt from the soft drinks levy, offering value for both consumers and our retail

partners. We are continuing our reformulation programme to reduce sugar across our portfolio, while retaining the same great taste of our drinks.

By April 2018, more than 60 per cent of our sales volume will be made up of drinks will less than 5g sugar/ 100ml and will, therefore, be tax exempt.”

Similar moves have been taken across Coca-Cola’s portfolio, with a reduction in sugar of approximately 13 per cent since 2010. Fanta Orange has undergone further sugar reduction ahead of April 2018 to bring the sugar content below 5g per 100ml and Sprite, which is already a mid-calorie drink, has moved to no sugar in Q1 2018. Both will be exempt from the government’s tax on sugar sweetened soft drinks.

As the core Schweppes range continues to deliver growth in the category, all key variants will be reformulated to reduce sugar to less than 5g sugar per 100ml. The new lower sugar recipes for Tonic, Bitter Lemon, Elderflower, and Ginger Ale will ensure that they will be tax exempt and affordable.

This work is part of ongoing efforts across the globe to respond to consumer needs and will also help to reduce the impact of the new government tax on sugarsweetened drinks on retailers and consumers alike.

From April 2018, the sale cost of relevant products to our retail and wholesale partners will include the cost of the new Government tax. It will be applied to all products subject to the tax and in line with the taxation bands. It will also be reflected in our recommended sale prices (RSP). However, as always, the sale prices of our products are at the discretion of our wholesale and retail partners.

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SUPPLY LINE

A

In honour of National Bed Month in March, we take a look at several companies and products for hoteliers in search of a good mattress.

Mattress Made in

Photo: Barry Murphy Photography.

HEAVEN

RESPA Respa has been hand-making premium Irish beds in Co Meath since 1947, priding itself on a combination of traditional craftsmanship with advanced technology and high-quality materials. The company specialises in sprung interior mattress systems for the hospitality industry with different spring counts and filling combinations to suit individual guest needs. Among its clients is The Fitzwilliam Hotel in Dublin, which noted that “We have used Respa beds for almost fifteen years at the Fitzwilliam Hotel Dublin. The quality of their product is exceptional in terms of durability and comfort. We regularly get asked by our guests for the details of our bed suppliers which is encouraging.�

For more information see www.respabeds.ie.

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SUPPLY LINE HONOURABLE MENTIONS WESTIN HEAVENLY BEDS: Westin Hotels recognises the importance of a good bed for a quality customer experience, and decided to make its own.

Manufactured by Simmons, it comes in a variety of sizes with a pillow top mattress featuring individually pocketed coils and a premium foam filling. Delivery is available to Ireland.

Hotel Platinum Pillowtop produced by Irish Contract Beds.

IRISH CONTRACT BEDS THE NATURAL SLEEP COMPANY Known for their comfortable beds and hotel mattresses, The Natural Sleep Company has been hand-making products in Ballylanders, Co Limerick since 1984. Their two most popular mattresses for hotels include Ultimate Flotation and Pocket Sprung Foam Encased. The former offers incredible comfort thanks to a layer of memory foam, providing support for your guests’ entire body and relieving pressure on pain points.

The material quickly adjusts to body weight while insulating properties help keep you warm at night.

The second option is described as the ‘perfect all-rounder’, designed to offer a great night’s sleep. A combination of super soft foam and a pocket sprung interior results in premium spinal support that adapts to the body’s natural curves.

On top you’ll find a durable knitted fabric top layer which is incredibly soft and results in a more enjoyable experience.

For more information visit www.naturalsleep.ie.

Irish Contract Beds produce luxurious bespoke hand-made beds for the contract and hospitality market. Designed and manufactured in Co. Tyrone, the awardwinning collection of luxury beds use the highest standard of natural fillings and spring technology to give your guests the ultimate in relaxation.

Delivering UKAS-accredited Source 5 beds across Ireland, the UK and internationally, Irish Contract Beds know that every room is unique, and so offer a personalised service for zip and link beds, tufted or quilted finishes, luxury pocket or bonnell springs and fabric that is customisable to your needs.

Clients include hotel groups, independent hotels, B&Bs, student accommodation, hostels and guesthouses. With more than 10 years of experience, Irish Contract Beds offer a dedicated client executive, direct factory pricing, and trained installation teams.

To learn more visit www.irishcontractbeds.ie or email nuala@irishcontractbeds.ie.

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KING KOIL: Made under license in Kilcullen, Co Kildare since 1982, King Koil has received an endorsement from the International Chiropractors Association. Support features are designed to improve back and spine care while you sleep, and the brand offers a variety of products to maximise the guest experience.

HYPNOS: A family company based in the UK, Hypnos bills its beds as the ‘most comfortable in the world’, handmade in their Buckinghamshire workshops and found in hotels across the globe. The Affinity Collection blends traditional handcrafting with the latest pocket spring technology, resulting in what it describes as a ‘haven for rest and relaxation’.

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HOSPITALITY TECH

HOSPITALITY

TECH ESSENTIAL PRODUCT KNOWLEDGE

EVT

TECHNICAL BAKING Baking is going high-tech thanks to the new EyeVBox IP from EVT. The waterproof and dust-tight image processing tool can check for colour, browning, length and width of products, the height of dough (through 3D inspection), breakage errors and toppings. It can also improve the packaging process for baked goods, check correct quantities, or if the packaging is closed.

To discover more, visit www.evt-web.com.

SPORTS EVENTS 365

INTELLIGENT PRICING Sports Events 365, which provides a database and tickets for sports and music events across the world, has launched a new B2B pricing support intelligence service. The new service is designed specifically for hotels and airlines to allow them to optimise their room or flight prices based on information around upcoming events.

According to the company, this type of intelligence is aimed at revenue managers working in Western Europe and North American hotels. “Once they learn to use the information in our database and implement it – they benefit twice,” said Sefi Donner, Sports Events 365 founder and CEO. “First, they get an early warning system that helps them spot key dates in the sporting calendar which will boost demand. Second, they get a tool that enables them to offer effective cross-selling.”

To discover more, visit www.sportsevents365.com.

BOOKASSIST

MOBILE FIRST Bookassist has recently unveiled V10 Mobile, the company’s new mobile-first booking platform for hotels. Developed using feedback from hoteliers and customers, V10 Mobile aims to make use of intelligent data and incorporates the latest in user interface technology. A full feature mobile booking platform, features include room configuration with dynamic pricing, meal plan choices, promo code and voucher entry, intelligent pricing for mixing rates and discounts on certain days, and the ability to add extra beds to rooms. The tool is being introduced on a phased basis and interested hoteliers are being invited to register their interest.

To learn more, visit www.bookassist.org.

HONEYWELL

CUSTOMER CONTROL Honeywell’s new INNCOM e7 is an enterprise-level thermostat for hotels, incorporating Amazon Alexa voice control to boost the guest experience – customers can configure room temperature, lighting, curtains and other amenities. Designed to deliver energy savings, it features a straightforward interface that can detect a guest’s proximity and display relevant information. The device can be integrated with major property management systems and when used as part of a networked system it provides useful real-time data. An easy and reliable back-up of the device’s configuration means that routine maintenance or replacement is simple.

For more information, see www.honeywell.com.

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BOOKSHELF

THE IRISH GRANNY’S POCKET FARMHOUSE KITCHEN Author: Publisher: RRP: Available:

Tony Potter BBC Books €4.50 Easons.com

Fans of old-fashioned Irish cooking will thoroughly enjoy Tony Potter’s new compilation of classic recipes.

Alongside instructions on how to recreate traditional favourites including soda bread or bacon and cabbage, there’s some interesting tidbits on Irish traditions and history – next time you’re making a Christmas cake make sure that everybody in the house takes a turn to stir for good luck!

Book SHELF Bulk up your book collection this month.

BETWEEN HARLEM AND HEAVEN

Authors: JJ Johnson, Alexander Smalls RRP: £28.99 (€33) Available: Amazon

New York’s Harlem neighbourhood is a colourful melting pot of people, cultures and food. The latter is the subject of Between Harlem and Heaven, which recounts more than 100 recipes that explore the melding of Asian, African and American cuisine over the years, complemented by essays on the history of this diverse NYC borough.

An interesting read, perfect if you’re struggling for culinary inspiration.

CLASSIC

Author: Publisher: RRP: Available:

Mary Berry BBC Books £11.99 (€14) Amazon

The Queen of Cakes, Mary Berry, has recently published a new collection of recipes from her hit BBC One series. A step-by-step guide to reproducing culinary perfection, ranging from drop scones and beef burgers to lemon syllabub and rack of lamb, Classic is a great opportunity to discover more about good cooking without a fuss, and learn from a master of her craft.

IRISH HOTELS – A CELEBRATION Authors: Frank Corr RRP: €30 Available: Irish Hotels Federation

Eight decades of the Irish Hotels Federation is celebrated in a new book

by Frank Corr, launched at the recent IHF conference in the Slieve Russell Hotel. The book charts significant industry milestones over the past 80 years, and celebrates the men and women who have shaped the sector.

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A QUICK CHAT

“We knew we wanted it to be high-end, we knew we wanted it to really reach out, to offer products and produce and offer fish that ordinarily aren’t on menus.”

INSPIRATION: RICK STEIN

I‘ve always admired Rick Stein, I suppose he’s considered to be a TV chef, or a celebrity chef, but he’s not your normal TV chef. He’s a man that’s completely and utterly in love with what he does and I love that about a chef.

RICHIE WILSON FAVOURITE INGREDIENT: PINK GRAPEFRUIT

At the moment, citrus is high on my list. Obviously, when you’re using creamy sauces with fish you want that citrus to cut through the fat.

ON SISTER RESTAURANT: FIRE

In a restaurant, you’re completely and utterly focused on the food and the service and the guest. And it’s amazing how quickly you become so obsessed with taking care of just that one restaurant, you know. And one that’s so successful as well.

“We knew in our heart and soul (excuse the pun!) that we wanted to put a seafood restaurant in here.

And we knew we didn’t want it to be just your average seafood restaurant.”

WISH LIST PACOJETS

I’ve always loved Pacojets, and we have a real ice-cream maker here – it makes rich, creamy ice-cream and that’s lovely if we’re just doing ice-cream – but a Pacojet does so much more.

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Photo: Con O’Donoghue.

“We absolutely want to champion Irish produce, when and where it’s possible and when it’s available to us. But we also want to be able to give people a product that, in general, wouldn’t be there for people.”

Richie Wilson, Executive Chef at bold seafood restaurant Sole on South William Street, chats to Hotel & Catering Review about his vision for the restaurant, inspiration, and Irish produce.

PREFERRED DISH SEA BASS

It’s a sea bass dish with cauliflower purée, purple potatoes, Romanesque broccoli, deep-fried oysters, wild garlic oil and then it’s cooked with just a little bit of a shallot, red wine vinegar and butter.

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Barry and Fitzwilliam Irish Distributors for Brewdog.

FOR ORDERS CONTACT: sales@BandF.ie | (021) 4320900 or (01) 6671755 www.bandf.ie

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