HotelandRestaurantTimes June July

JUNE/JULY ‘16

€3.65

T H E B U S I N E S S P U B L I C AT I O N F O R T H E H OT E L A N D R E S TAU R A N T I N D U S T R Y

CONRAD

Re-positioning in the market

JOE DOLAN

“Happy People making People Happy”

TOM MORAN

Optimism for the Future

RAI AWARDS

The Culinary Oscars

www.hotelandrestauranttimes.ie

pa Yo pr ym ur ov en id ts er

Innovation to transform your restaurant Business doesn’t stand still, and yours is no exception, which is why we think you’ll love this new tablet based point of sale system. Brought to you by talech, in association with Elavon, our combined solution enables you to manage your restaurant, your payments and your time.

Next day funding Local customer service Comprehensive online reporting Always connected from anywhere System installation and staff training

Contact us to book your free demo today: 1800 995 085

sales@elavon.com

Elavon Financial Services Limited. Registered in Ireland – Number 418442 Registered Office: Block E, 1st Floor, Cherrywood Business Park, Loughlinstown, Co. Dublin, Ireland Elavon Financial Services Limited, trading as Elavon Merchant Services, is regulated by the Central Bank of Ireland.

www.elavon.ie/talechrestaurant

P.20

P. 14 COVER: Conrad Hotel Dublin

Contents

Editorial 4 News 5 Fáilte Interview 10 P.34 Bookassist 12 World of Coffee 14 Tour Ireland 16 Capacity Crunch 19 Elavon Innovation 20 IFSA 24 Food for Thought 27 Fáilte News 32 Secret of Successful Service 34 Joe Dolan 36 RAI Awards 38 Red Cow’s Tom Moran 40 GMIT 42 Conrad Hotel 45 Cafe Society 48 Complete Design Solutions 50 P.43 Kellys of Newport 53 Hotel & Restaurant Times is circulated on subscription to Chief Executives, Directors and Proprietors of Hotels and Restaurants in Ireland along with Architects, Interior Designers and Suppliers to the Hotel and Restaurant Industry.

Managing Editor: Cyril McAree (01-6285447, cyril@hotelandrestauranttimes.ie) Contributors: Pavel Barter, Dr Des O’Mahony, Susan Clarke, Colm Ryan, Frank Corr, Cariona Neary, Fáilte Ireland, IFSA, Tourism Ireland, Restaurants Association of Ireland, GMIT Graphic Design: Tara Mccormack Printing: Turners of Longford

ALL CONTENTS OF THE MAGAZINE ARE COPYRIGHT OF HOTEL & RESTAURANT TIMES. H&R HOUSE, CARTON COURT, MAYNOOTH, CO.KILDARE TEL/FAX: 01 6285447 EMAIL: editorial@hotelandrestauranttimes.ie WEB: www.hotelandrestauranttimes.ie

All paper used in the production of this magazine comes from certifiably sustainable forestry.

H&RT JUNE/JULY 2016

3

editorial

New kids on the block So we have a new Minister for Transport, Tourism & Sport: Shane Ross. A man well known for being controversial and outspoken. A regular contributor to a certain newspaper for some time. A man well aware of the optics of media and spin. A man unafraid to challenge what he sees as wrong or questionable behaviour, whether from bankers or colleagues in the Dáil.

editorial

So how unfortunate that we have heard little from him since his appointment. His first public address was at the recent RAI Presidents dinner: a scripted performance with tired old rhetoric of facts and figures easily available on any tourism or government website.

Since he took up office a number of key sporting events have taken place. Each had a tourism as well as a sporting angle, but sadly for someone so media savvy, the minister seemed slow off the blocks in acknowledging them. It was interesting to note that Minister Ross wasn’t at the Irish Open Golf recently. Instead, Taoiseach Kenny acted as the spokesperson for the occasion on SKY sports. No doubt Kenny now knows Ireland don’t play in the Ryder Cup! At the recent RAI awards, the industry was front and centre in all that’s good in the culinary world. Waterford are challenging Kinsale for the gourmet title within the country. We were pleased to see so many awards picked up in this part of the country. However, one aspect that needs to be addressed is the way the sector is treated by our educators.

Culinary arts and hospitality are too often seen as a stop gap or dumping ground for students. When did you last hear any Department of Education personnel extol the importance of our culinary chefs? When did you hear them talk about successful hoteliers as high achievers, in possession of inspirational professions. If we continually allow a limited vision to persist regarding the industry, it will continue to be treated low down on the list of career opportunities. Our European counterparts treat these careers as worthy and revered: a passport to the world. We just have to look at the shortage of chefs in Ireland to see that.

In this issue, Frank Corr caught up with Joe Dolan, recently-elected President of the IHF. His view of the industry is refreshing and makes for an interesting read. His election to this position shows the diversity within the IHF and its membership. Joe’s love of the industry is apparent. He is passionate about the people he works with and the environment around him. He espouses the importance of local business, and its role in giving back to local communities. Hospitality is in his DNA. Nevin Maguire, who was recently acknowledged by his peers as recipient of the Mike Butt award, is another fine ambassador within the sector. This accolade is given to people the RAI believe have gone above and beyond the call of duty in encouraging and supporting tourism. I think we all can agree that Nevin is not found wanting in this capacity.

Cyril McAree editor

4

H&RT JUNE/JULY 2016

news

NEWS Galway girls Deirdre Bennett (centre), The Nourishing Gardener, and her team won the overall Public Vote category at the Galway Startup weekend. Deirdre is a student on the GMIT Food Innovation and Entrepreneurship course. She is pictured with fellow student Lucy Bracken (left) and Roisin Kelly.

Tourism Ireland welcomes new cruise ferry

Tracing my Irish ancestry

Tourism Ireland has launched a new online film, Tracing my Irish Ancestry – My Journey Home to Ireland, to encourage people around the world to visit Ireland in 2016 and find out more about their Irish ancestry. The film will also be promoted via Tourism Ireland’s other social media platforms – with its Facebook fans (3.4 million fans worldwide) and Twitter followers (324,000+), and on its YouTube channel.

Fit for purpose The Club @ Fitzpatrick Castle Hotel, Killiney, has received a makeover ahead of the summer season with the arrival of new cardio equipment, a remodelled reception area and all new classes. For more information on the membership packages available at The Club contact Keith or a member of The Club team on (01) 230 5588.

Tourism Ireland has welcomed Irish Ferries planned investment in a new cruise ferry, costing €144m. The ferry, which is due for delivery in May 2018, is expected to operate on routes between Holyhead and Dublin and between France and Ireland.

Young talent Julie Dupouy Young has been placed in the top three at the Best Sommelier of the World Competition in Argentina. Young, who works at Greenhouse Restaurant in Dublin, and is a Portfolio Brand Ambassador for Champagne Brands with Edward Dillion and Co. Ltd., was placed third overall winning a bronze medal.

Boyne Valley’s summer of food The Boyne Valley Food Series, now in its third year, celebrates Ireland’s newest culinary region of Meath and Louth, bringing together the best restaurants, venues, farmers and food producers. This year’s programme of events runs from 29 April until 30 October. Around 50 businesses are working together this year to create a calendar of food-led events. Updated details of the Boyne Valley Food Series are available on www.boynevalleyfoodseries.ie.

To the manor born

Hayfield Manor is launching its latest charity initiative this Father’s Day, 19 June. Each time the local Toonsbridge Buffalo Burger, served with a chilled glass of Rebel Red Beer, is ordered, Hayfield Manor will make a donation of €10 to the Men’s Cancer Alliance.

IHF puts pieces together for Jigsaw Charity The IHF Western Branch Annual Hospitality Ball was held recently in the Ardilaun Hotel raised €3,390.30 for local charity Jigsaw Galway. Pictured presenting the cheque are: John Ryan, Ardilaun Hotel & Shay Livingstone, Chairman of Galway Irish Hotels Federation/ The Connacht Hotel and Justin Mc Dermott of Jigsaw Galway.

Jigsaw Galway is a free, non-judgemental and confidential support service for young people (15-25) living in Galway city and county.

H&RT JUNE/JULY 2016

5

news

Dinner’s served at Cork and Kerry Food Forum Kevin Dundon, the Irish chef, will join 75 food producers from Cork and Kerry at this year’s Cork and Kerry Food Forum. The hugely successful food event is back and will run over two days featuring healthy cookery demonstrations, as well as one of the largest artisan food markets in Ireland, including local food academy producers. The free event will take place from 12 -5pm in Cork City Hall on Sunday 26 and Monday 27 of June 2016. For more information, see www. foodforum.ie

Come fly with me Pictured as the Aviators celebrate the release of their new Single Cask with Teeling Whiskey & The DAA. Front Row Left to Right: Stephen Teeling, Jean Chambers, Mary Maloney, Anna Watters, , Angelina Kelly, Danny Joyce, John Byrne, John McCarron, Rebecca Bell. Back Row Left to Right: Ben Lucey, Ken McCabe, Paul Bannon, Stephen Gallagher, Paul Cushen.

Getting creative with food GMIT Culinary Arts students Alexandra Bourke, Catherine Carroll and Michelle Connor have been named the winners of the GMIT Development Chef of the Year 2016 competition in association with Blenders.

Pictured Front row: David Chandler, Sales Director of Blenders; GMIT Culinary Arts Management students Michelle Connor from Claregalway, Catherine Carroll from Kilmessan, Co Meath, and Alexandra Bourke from Kanturk, Co Cork; and Michelle Santry, Musgraves Food on the Go. Back Row (l-r): Artie Clifford, Chairman of Blas na hEireann Irish Food Awards, and Turlough Rafftery, GMIT Innovation Centre.

Flogas is a knockout John Rooney, managing director, Flogas Ireland at the photocall to announce their new brand ambassadors, boxers Michael Conlan and Paddy Barnes.

Pour heaven’s sake World of Coffee and the World Barista Championships are coming to Dublin’s RDS from 23 to 25 June and BWT water+more, the international water optimisation specialist, is the official Event Host Sponsor. New products and innovative equipment will be among the central themes at World of Coffee. BWT water+more, will be presenting its water optimisation solutions for coffee creations at world champion level.

6

H&RT JUNE/JULY 2016

A class act Top class international travel agents are pictued at Birr Castle with Lord Rosse; Amanda Horan and Marlene Burke, Fáilte Ireland.

news

Walking the Munster Blackwater

Flogas stumping ground

On June 19, at 7.30pm, environmentalist, long-distance walker and author Jim O’Malley will take to the stage at the Blackwater School hall in Lismore at the Immrama Festival of Travel Writing. He will tell his story of his seven-day journey, hardly an epic walk, but a memorable experience that has been recorded in his recent book – ‘Walking the Munster Blackwater’ Full details of the festival schedule see www.lismoreimmrama.com or call (058) 53803.

Pictured at the presentation of a Broil King BBQ, and a pair of Flogas Gaslight cylinders, to the winners of the Flogas Slog Sweep competition, as part of the Cricket World Cup promotions, were (l-r): Heatley Tector, producer, The Slog Sweep; Eoin O’Flynn, marketing manager, Flogas Ireland; and Sam Anderson, first team captain of the Phoenix Cricket Club. The Slog Sweep is sponsored by Flogas and is Ireland’s weekly podcast on all things cricket.

Gleneagle falls for luxury country club Sheen Falls Country Club, a unique development of self-catering accommodation in Kenmare, is to be managed by The Gleneagle Group from this summer. The development is made up of 20 town houses and a further six detached houses set among mature woodland, alongside the River Sheen.

For further information, visit www.sheenfallscountryclub.ie, email info@ sheenfallscoutnryclub.ie or call 064 6671512

French connection French travel bloggers Bruno Maltor, @votretourmonde (with his Steadicam camera mount); Morgane Trussardi, @LittleGypsyBlog; and Alex Villain, @Alexvizeo, at Titanic Belfast.

C

M

Y

CM

MY

CY

CMY

K

H&RT JUNE/JULY 2016

7

news

B&B Ireland sets up partnership with French counterpart Representatives of CléVacances with Maurice Pratt, Chairman of B&B Ireland and Marielyse Zielinski, President of CléVacances (centre). Also pictured are Helena Healy, CEO of B&B Ireland (third left); and Finola O’Mahony, Tourism Ireland’s Head of Europe (third right).

A seafood journey

A group of International media from Europe and the US are currently touring the Wild Atlantic Way on a press trip, Taste the Atlantic: A Seafood Journey, and are pictured with Eithna O’Sullivan at Eithna’s By The Sea restaurant, Mullaghmore, Sligo with Antoinette Reilly, Fáilte Ireland.

Patrick’s day

Ballygarry’s multi million deal The doors have opened to The Brasserie at Ballygarry House which is part of the latest investment of €2.8m in development to the four star Kerry Hotel Ballygarry House Hotel and Spa. The investment project, led by proprietor Padraig McGillicuddy, now brings the total investment in the property, since he took over in 2003, to €16m.

Monaghan Councillor Seán Conlon lends a hand to tourism from Canada Councillor Seán Conlon, Monaghan County Council, with Dana Welch, Tourism Ireland, in Toronto.

8

H&RT JUNE/JULY 2016

The Irish Hotels Federation (IHF) has welcomed the appointment of Patrick O’Donovan, TD., as Minister of State for Tourism and Sport.

IHF President, Joe Dolan says: “The recovery in Irish tourism has been supported by a range of targeted Government measures that have been enormously positive for our industry. As such, we look forward to working closely with Minister O’Donovan to build on the significant progress made over the last five years, during which time Irish tourism has created over 33,000 new jobs.”

Mr Dolan states however that continued growth in tourism cannot be taken for granted. Irish tourism is only at the early stage of recovery following the downturn and further progress is needed before it reaches its full potential as an engine of growth and job creation. “Our industry is now on track to create a further 40,000 additional jobs by 2021,” says Mr Dolan. “However, this can only be achieved if tourism remains to the fore of Government decision making and continues to be supported by long term policies focused on growth and employment.”

Dalata buys Kevin street address Dalata Hotel Group plc, Ireland’s hotel operator, has exchanged contracts on the purchase of a hotel development site on Kevin Street, in Dublin City Centre, for €8.1 million. The site at Kevin Street is located at the junction of New Street South and Kevin Street Upper, 600 metres west of St. Stephen’s Green. Planning Permission for a hotel development, granted by An Bord Pleanála in November 2015, includes a basement car park of 23 spaces, a reception area, café/bar and restaurant and 137 bedrooms over five floors.

Winter is coming The intricately carved door which depicts scenes from Game of Thrones - episode six of series six – will hang in the Fullerton Arms in Ballintoy, Co Antrim, as part of Tourism Ireland’s Game of Thrones campaign.

news

Nordic tour operators check out Ireland’s Ancient East Nordic tour operators visiting the Dunbrody Famine Ship with Deirdre Quinn, Tourism Ireland (right); and tour guide Barbara Hunter (left).

German journalists fly to Cork on new Aer Lingus flight from Düsseldorf

Alice Coyle, Fab Food Trails; Oliver Treptow, Tourism Ireland; Michele Wassmann, Westfälische Nachrichten (newspaper); Friedericke Schön, Laura (magazine); Dietmar Kanthak, Kölner Stadt-Anzeiger and General Anzeiger Bonn (newspapers); and tour guide Máirín Ahern, at the English Market, Cork.

What goes on in Vegas...

Las Vegas showgirls Foxy P. Cox and Azaria Starfire with Pallas Foods, Development Chef, Patrick Clement celebrating the launch of Pallas Foods latest customer loyalty scheme Relish Rewards (www.relishrewards.ie). The loyalty programme rewards selected Pallas Foods trade customers with points which can be redeemed for a range of reward items, such as sports equipment, computers, cameras, holidays and cars.

PREM Group adds golf resort to portfolio PREM Group, one of Europe’s leading hotel operators, has announced that it has purchased Tulfarris Hotel & Golf Resort, near Blessington, County Wicklow. A price in excess of €8 million was paid for the property. The four star resort is the latest acquisition by the Dublin-based company which now owns, leases and manages 43 properties across Ireland, the UK and Europe with 3,500 guest rooms and 1,500 employees under its management.

Big drive to grow golf tourism Paul Collins, North and West Coast Links; Simon Wallace, Lough Erne Resort; Áine Mangan, Dublin East Coast Golf Alliance; Joseph Cruise, Tourism Ireland; and Fergus Gannon, G Golf Ireland, at the BMW PGA Championship at Wentworth.

Jamie Oliver’s Food Tube film in Fermanagh goes live Pat O’Doherty; John Quilter, aka Food Busker; and Emily Dodd, Tourism Ireland, during filming in Enniskillen for Jamie Oliver’s Food Tube.

H&RT JUNE/JULY 2016

9

fáilte interview

Jenny De Saulles Ireland’s Ancient East has had a successful first year since its launch by Fáilte Ireland last April, proving popular with business and consumers alike. Jenny De Saulles, Head of Programmes for the brand discusses what to expect going forward in 2016.

Ireland’s Ancient East merges the eastern and southern regions of the country into a single defined brand that stretches from the border area in the northeast, through the midlands and east coast to as far south as Cork City. The Ancient East looks to replicate the success of the Wild Atlantic Way for the newly combined areas but instead of a specific touring route as seen on the west coast, consumers have the ability to define their own customised itinerary.

The past twelve months have seen encouraging turnover figures alongside positive feedback from both trade bodies and international consumers. This has been coupled with the release of several resources aimed at boosting hospitality related enterprise in the region including a new ‘mobile first’ website for consumers www.irelandsancienteast.com, a digital marketing toolkit which it is hoped will empower businesses to create their own personalised strategies and a new tv ad campaign which launches this month.

Furthermore, in one hundred of the key sites across the region new local orientation signage is being installed to hold visitors’ attention in a particular location and encourage them to interact with other attractions in the area. This is perhaps best illustrated in Kilkenny City where over 220,000 tourists walk through the gates of Kilkenny Castle each year, but according to De Saulles before the implementation of the Ancient East brand signage less than 10% of these people moved onto other locations in the city.

Ireland’s

Ancient East

Because of the success of the Wild Atlantic Way, a number of international tour operators were excited about the potential of the new brand from the outset, according to Fáilte Ireland. Jenny De Saulles believes that fostering the development of partnerships amongst accommodation and activity providers throughout the region is vital, as is the establishment of an emotional connection with the region for holidaymakers.

“When visitors know that they are going to experience the places behind the history first hand, research has shown that this is a deciding factor in choosing Ireland as a destination”, states De Saulles.

With an initial thirty-two tours designated for the region this year the geographic combination, along with the ability to sell the cultural and historic features of Ireland, have been identified by trade buyers as key components in establishing the brand internationally.

The new ‘mobile first’ website brought to the marketplace in May, looks to harness the latest technology available to not only provide access to the platform across a range of devices, but to also allow the building of customised itineraries for use during a holiday. “It’s very much based on the ‘story’ of Ireland’s Ancient East and the experience that you want to have, so if you’re interested in castles, it will tell you about all these other things related to castles that you can see and do across the region” asserts De Saulles reiterating the need for a greater cross promotion by individual organisations in the region to increase overall spending.

Efforts have also been made to replicate this virtual connection of resources amongst the ranks of front line staff, with some 2,000 workers already receiving training from Fáilte Ireland on how to best advise tourists on making the most of their time here. Describing the online experience as similar to the “shopping baskets” utilised by ecommerce retailers, De Saulles compares profiling consumers (based on their specific choices while browsing) to pairing visitors to the activities and attractions across the distinct themes on offer best suited to their interests.

With the recent release of the digital marketing toolkit, Fáilte Ireland is keen to advise businesses how they can adopt techniques to compliment the ‘new mobile first’ website in order to gain a foothold in a digital, and increasingly social media marketplace. The user friendly kit is built around the concepts of geographic location; market placement and product offering along with advice on how businesses can best communicate the unique selling points of their backgrounds with potential customers, principally by connecting with some of the wider regional themes or ‘stories’ on offer.

Pictured at the recent Ireland’s Ancient East Industry Briefing, which was attended by more than 250 tourism businesses were - Dr Michael Martin, Fota House, Cork; Jenny De Saulles, Head of Ireland’s Ancient East with Fáilte Ireland; Emeir O’Connell, Wicklow’s Historic Gaol; Paul Keeley, Director, Fáilte Ireland; Daragh Anglim, Head of Digital Marketing, Fáilte Ireland; Eamon McEneaney, Waterford Museum of Treasures and Michael Cawley, Chairman, Fáilte Ireland. [Photo: Pat Moore]

10

H&RT JUNE/JULY 2016

Fáilte Ireland is also in the process of running workshops that focus on the ‘story telling aspect’ of the brand with De Saulles keen to emphasise brand awareness. “It’s really important that we have a consistency of message, so what we advise people is to talk about the 5,000-year history, talk about the lush green landscapes but really talk about

fáilte interview the stories and the personal experience that can be had”. Included as part of the toolkit are resources, with a particular emphasis on content for websites and examples of social media campaign messages. The latter is seen as a key resource in connecting with an audience that increasingly looks to make informed decisions during their purchasing process.

Although the domestic market remains as a ‘fundamental core’, with up to 90% of turnover for some attractions coming from Irish customers, Fáilte Ireland have only recently launched the first domestic advertising campaign for Ireland’s Ancient East. Unlike the principal campaign, it will instead focus on short breaks and the daytrip market, which according to De Saulles will also help “contribute to the authenticity of the brand” in the eyes of foreign visitors.

Birr Castle

Meeting current targets set for 2020 will see unprecedented expansion for tourism in the region with a forecasted growth of 21% resulting in an additional 600,000 overseas visitors. Furthermore, efforts are being made to help correct the disparity of revenue spending throughout the east and south, which accounts for 23% of visitors to Ireland but currently holds only 11% of tourism spending by international consumers.

With the aforementioned emphasis on building a strong connection between service providers and consumers, De Saulles was quick to point to developing the brand “on the ground” as a key objective going forward into next year. This will be seen through the up skilling of front line workers, the installation of more orientation signage as well as by improving the range and quality of activities on offer.

“It’s really important when the visitor comes here that they go back with a positive experience of Ireland’s Ancient East”, declares De Saulles who cites this as a key method of building a wider awareness of the value on offer here. This will be a vital component in achieving key international revenue objectives, of which a 28% growth by 2020 has been targeted. In financial terms, this would represent an unparalleled €204m growth in revenue to the region over the next four years, with the next 18 months proving to be a vital period in achieving such a goal.

Russborough House

For businesses wishing to integrate further as part of the scheme, grant funding and tax breaks are available.

Principally this is to encourage story-based attractions throughout the region with June seeing the opening up of the next phase of grants. These capital projects will be valued between 20,000 and 200,000 with the most successful of these schemes according to De Saulles reflecting the story telling and interaction values of the brand.

Colm Ryan

Loughcrew

H&RT JUNE/JULY 2016

11

bookassist

Being Smarter About Your Distribution

By Des O’Mahony It’s interesting and exciting to see Tourism Ireland’s ongoing press releases on the growth of tourist numbers into Ireland. Overall, there has been a significant uplift in the last two years, indeed records are being broken it seems. In accommodation, the general result has been a notable rise in occupancy and in average daily rate, though of course some areas of the country see much more of this positivity than others.

Has profit in the accommodation sector kept track? Undoubtedly costs are also rising and eating into profit, but some of these costs may be more under your control as a hotelier than you might think.

Finding the time to actually think in fact is the key, because there are no quick and easy solutions and it takes time to analyse your position and consider alternatives to your current mode of operation.

Focusing on improving your distribution costs in particular, or making those costs produce better (or work harder) for you, is something you cannot afford not to do. Many of your distributors may be far better at getting a cut of the upturn than you are. A buoyant market is an opportunity to capitalise, and lowering distribution cost rather than jacking up rates is the sustainable way to do that.

12

H&RT JUNE/JULY 2016

Making A Start – 3 Steps

I have a simple (simplistic in fact) 3-step approach for any hotelier starting to really analyse their distribution and rate strategy, namely:

1. Recognise that anyone selling rooms in your hotel is your competitor.

The idea here is to assume that your best position is to be selling every single room at an optimum rate yourself (directly on your website) and that any other approach is going to cost you profit, i.e. someone else is benefitting from the service you are providing. This of course assumes that you know what an optimum rate is, which I’ve discussed before in this forum, but for now let’s focus on the distribution end.

2. Only release rooms to distributors (competitors) if you cannot find a way to sell those same rooms directly on your website at a lower cost of acquisition and

3. Prioritise distribution channels based on profit retention, not revenue.

We know we can’t sell everything only on our website. But giving anyone a share of your business should not be done lightly. The three steps above raise further issues that can help you shape your distribution strategy.

book assist

Who’s In Control?

Online Travel Agents (OTAs) do a very good job indeed in bringing you bookings and revenue. They do a very necessary job of allowing you to tap into markets you cannot otherwise reach. In fact they are so good at their online business that they are quite likely also to be taking a significant chunk of business that you could have taken for yourself at significantly lower cost.

Given their branding and advertising budgets, the question I am asked often is “How can I possibly compete with them?”. That’s the wrong question. That passive question needs to be replaced with the more assertive “Why do I let them compete with me?”. After all, you give them the rates and the rooms to do so.

Two critical areas where OTAs are growing rapidly and hotels seem to have turned a blind eye are on rate and on lead-in time.

Firstly, while the parity rules are finally changing across Europe, the real issue in rate is that hotels are funding private sale and loyalty clubs on OTAs by effectively giving them sub-parity rates so the OTAs can lock in more customers. If you are discounting so-called “private” rates on OTAs on the basis that it brings you extra business, have you analysed if it is indeed extra business or just replacement of full price business? If you are doing so, why are you not offering similar rates on your own website, using newsletter signup or promo codes to make them more “private” if necessary? Hotels need to seriously look at the consequences of helping OTAs to build their own private rate programs at the expense of their own profit.

Secondly, the danger in a high occupancy market is that hotels are so content with the here and now that they fail to see pick-up on OTAs in the very long tail until it’s too late.

OTAs, largely saturating the short lead-in time market, have started aggressively pushing the long tail market 6, 9 even 12 months out, where hotels have probably just loaded low rates and unchecked availability and look no further. Worse, if hotels are using most of the market leading channel managers to control distribution, those tools are probably putting open inventory on OTAs in the long tail with no checks at all! Without adequate rate and distribution planning, hotels are losing significant yielding capability from which the OTAs can profit. Hotels should shut down long tail availability on distribution channels until they are ready to manage it properly. Bookassist’s Distribution Management System allows this channel-by-channel control necessary for an effective strategy.

To counter these issues and regain control, you need to be confident you can build your direct business.

“

Anyone selling rooms in your hotel is your competitor

”

Is my direct-online strategy good enough to reduce distribution dependence?

Reducing dependence means improving independence. Enhancing your direct-to-web strategy so that you can stand on your own is a must. And it must be a real strategy, backed with facts and planned with deliverables, not just a secondary notion.

A direct-to-web strategy needs real coherence across website, branding, customer communication, digital marketing, rate strategy and distribution strategy. It needs priority and investment. Unfortunately, few hotels fully recognise this and the consequence is that the result of the effort is often poor.

A poorly managed direct strategy will always cost you more than you need to be spending, with poor results. Easy to see why some hotels just give up and give in to the demands of the OTAs. On the other hand a well executed and thought out direct strategy will pay dividends and not just in the short term. Direct strategy benefits are sustainable enabling you to reinvest in your direct brand rather than supporting someone else’s

Far too many times I’ve heard hotels remark that driving direct business is “too expensive” and maybe OTAs are worth it after all. Yet direct business is actually growing in the industry so somebody is doing it right and customers are clearly prepared to go direct!

Like nurturing a tree, it takes patience and investment, care and protection, to bring it to fruition. But the harvest is dependent on the work put in. If direct business to your website looks like it is costing too much in return-on-investment terms, then the solution is not to reduce spending, but to analyse why it is not as effective as it should be and take corrective action so you can reach industry standards. Companies like Bookassist play a critical role in the industry, empowering hotels to compete with the heavy weights and gain sustainable advantage. Taking the easy route and relying on everyone else to sell your rooms is not where you want to be going. The only way is down in that situation.

Time for relationship change?

What’s clear is that OTAs run a two-tier service level, where the big brand accommodation providers have less stringent contract terms and more favourable rates, while the independent hotels must fend for themselves in a one-size-fits-all world.

Clearly hotels need OTAs, but hotels should ideally be able to change or select alternate service levels that suit both sides. It is perfectly reasonable to pay an OTA an increased commission if they have truly brought business you could not get elsewhere.

But it should likewise be reasonable to be charged a far lower commission if they have used your preferential rates in special offers to deliver bookings.

Bidding by OTAs on hotel brand names is a key problem that the big brands have managed to severely limit. Why don’t independent properties have the option to limit bidding on their brand name? Seriously, independent hotels need to square up a bit more. At the very least hotels need to review their contracts with OTAs and attempt to regain control of the inventory that they know full well they could sell themselves.

Likewise, OTAs need to review the relationship they have with hotels - isn’t it time they recognise that not all hotels have the same needs and so differentiate their service offerings to them just as they do for the big hotel brands? Independent hotels are easy pickings and unless hotels take an assertive position with regard to their inventory just as the big brands did, OTAs will just keep on getting stronger to the ultimate demise of profit and sustainability.

Bottom Line

The fact is that hotels are now much more tech-savvy than before, and can reach customers far more effectively online than was the case some years ago. The tools and technology available to hotels today can help level the playing field, if they are seized upon and used properly. But a passive approach to distribution will lose out to the professional and very active OTAs every time.

You can’t blame OTAs for optimising their business, but you certainly make it easier for them to do so if you do not optimise yours.

Starting with the approach of “Anyone selling rooms in your hotel is your competitor” might be overly simplistic, but scrutinising your business from that protective position will certainly do you no harm at all.

Dr Des O’Mahony is CEO and Founder at Bookassist (www. bookassist.com), the multi-award-winning technology and digital strategy partner for hotels worldwide, and is a HSMAI “Top 20 Extraordinary Minds” recipient.

H&RT JUNE/JULY 2016

13

world of coffee

World of Coffee Dublin Learn the value that coffee can bring to your menu whilst learning about the best water systems to produce the best coffee for your customers.

World of Coffee brings together experts and professionals from throughout the speciality coffee industry to share their knowledge and experience of how great coffee makes great business.

See the latest in product trends and innovation and find out from the experts how speciality coffee can transform your business.

The event Host Sponsor is BWT water+more who will be presenting its clever water optimisation solutions for coffee creations at world champion level as the company continues to set new standards in the coffee industry.

BWT water+more - Why coffee needs good water

For a long time the taste of coffee and the quality of water were not thought to be especially related. The thinking among manufacturers of water filters for the restaurant and catering trade was dominated by a desire to protect the machinery from limescale deposits. Calcium was filtered out, and in fact the water was subsequently software.

Perhaps too soft? Countless baristas, however, were to wonder how it could be that the same coffee with the same roasting and an identical consistency of grind could taste so differently given one and the same preparation method and the same water temperature: wonderful and exactly how it should be one time, then suddenly tartish or much too flat the next. This creates uncertainty in the senses, making successful results harder to predict and plan.

That this is harmful for the business in the long run goes without saying.

14

H&RT JUNE/JULY 2016

The birth of sensory water optimisation

“It must be the water, preventing limescale alone isn’t enough”: that was the thinking a while ago of a handful of entrepreneurs – every single one a coffee fanatic – who then began to pour all their knowledge into the research and development of a new way of preparing water. They were the first in the world to do so. That was when sensory water optimisation technology was born – and the start of the triumphal march of BWT water+more.

In actual fact water is indeed quite powerful and influential when it comes to coffee. It makes up the lion’s share – up to 98% – of the drink, making it not simply a medium for extraction, but a vital ingredient too. And while it may look more or less the same the world over, that is far from true for its quality and inner values. The coffee fanatics analysed the whole thing scientifically and came to the discovery that dissolved substances in the water can impair not only the productivity of the coffee machine, but also the taste of the coffee.

To prove this, BWT water+more developed its astonishing cup tasting experiment, in which anyone – even a layperson – can verify the relationship between the quality of the water and the taste of the coffee.

If, for instance, the calcium content of the water is too high, the more than 800 flavourings that are in the coffee bean have little chance of developing freely. The innovative sensory water optimisation process takes this into account – pushing out calcium and bringing magnesium into play and thereby giving the water a balanced mineral note where coffee flavours can develop unhindered.

The best thing that can happen to your water - BWT water+more is the official Event Host Sponsor for World of Coffee Dublin.

world of coffee

The biggest and best speciality coffee exhibition on the planet in the greatest city on the planet!!

World of Coffee arrives in Dublin a matter of days (June 23-25) and it will bring with it thousands of coffee lovers from all over the world to soak up the atmosphere, to witness extraordinary barista talent, learn, engage and simply have a great time at the many parties on offer! Owned and organised by the Speciality Association of Europe (SCAE), World of Coffee has been running for 15 years and it has grown from a conference in a hotel room to celebrating its 16th year in the surrounds of the RDS where it expects to receive over 10,000 visitors over the duration of the event – the Dublin event is expected to be the biggest ever World of Coffee.

Check out the full programme at

World of Coffee is more than an exhibition, it’s a melting pot of inspiration, education, networking and entertainment. Register for tickets now on

Over 200 of the coffee industry’s top suppliers and service providers will gather at World of Coffee Dublin bringing you thousands of coffee solutions under one roof. Features at this year’s exhibition include The Village, where you can meet over 35 micro-roasters and artisan coffee producers from around the world and the Taste of Ireland Pavilion, a top spot to taste some of Ireland’s best produce.

www.worldofcoffee-dublin.com or www.scae.com

The Competitions!

Dublin will proudly host the World Barista Championships and the World Brewers Cup for the very first time. Over 60 countries will be represented with nearly 100 competitors displaying their hours of practice to compete at World Champion level. A total of 78 judges will be on-hand to score competitors in the World Barista Championships, with a further 16 monitoring the World Brewers Cup and nerves are sure to be running high as the competitions reach their climax on finals day on June 25th. The competitions will also be streamed live on worldcoffeeevents.org/ dublin.

The Parties!

Yet again, World of Coffee promises to be the hottest ticket in the global coffee calendar with a social programme guaranteed to bring out the party animal in you. Kick off your party schedule at the Welcome Reception in Dublin’s Mansion House. Starting at 6.30pm, enjoy drinks and finger food and continue the night watching Ireland play Italy in the Euro finals 2016!

Tickets 25euro but book early to avoid disappointment.

Don’t miss out on the SCAE Party on June 23rd which will rock the Guinness Storehouse – these parties are legendary so book your tickets now for a fantastic opportunity to party in Ireland’s biggest visitor attraction. This will be a night to remember - tickets range from €50 per person for standard entry, which includes a buffet dinner, two drinks and entertainment!

www.worldofcoffee-dublin.com/sustainability-forum.html

Coffee & Cocktails - At the Barista & Bartender Alliance stage, pros from both crafts will illustrate how they can work together to create magic.

The feature, another first for World of Coffee, will include a host of competitions and not-to-be-missed demos.

The Exhibition

The Awards

The most inspiring leaders in coffee will be honoured at the SCAE Excellence Awards, sponsored by Oikocredit International. Also in line for honours at this year’s event are the winners of the World of Coffee New Product of the Show Awards. View the display of this year’s entries at the entrance to World of Coffee. Finally, SCAE needs your help to pick the best photos in our annual Photography Competition. Drop by the Photography display area next to the World Barista Championship zone to see this year’s entrants and vote for your favourite!

Ambassadors’ Club

In 2015, SCAE Ireland had a vision to establish Dublin as one of the world’s greatest coffee destinations in time for World of Coffee and create a lasting legacy that would benefit the city long beyond the staging of World of Coffee.

As a result, the Ambassador’s Club was created whereby 30 of the best cafes, restaurants, hotels and bars serving speciality coffee in Dublin would be chosen as finalists and supported through a detailed range of training and marketing initiatives. Nearly 60 outlets applied to be a part of the Club and the standard of entrants proved extremely high. The Ambassador Club members are located all over the city of Dublin so log on to www. worldofcoffee-dublin.com to visit your nearest member.

Re:co (Regarding: coffee)

Re:co is a unique European Coffee Symposium designed for high-level discussion, leading innovation and strategy development for those passionate and influential in the world of specialty coffee which will take place at the RDS Concert Hall on June 21st and 22nd.

Be Educated!

Seminars - So much to learn at the various seminars running throughout the event including the Business of Coffee and the Science of Coffee seminars. Cuppings - There will also be plenty of exclusive Cuppings in the Cupping Room including some very special cuppings from the World of Coffee Official Producing Country sponsor, Panama. www.worldofcoffee-dublin. com/cupping-room.html

Sustainability Forum - For the very first time, World of Coffee will host

the Sustainability Forum. Sustainability is the most pressing concern on the speciality coffee agenda and there is a full programme of key talks on the economic, environmental and social challenges that coffee faces.

The App

Download the official World of Coffee App and join the conversation at #DublinWOC2016 and search for ‘SCAE Community’ to follow the World of Coffee team on social media.

Tickets

A three-day pass costs €35 and a one-day ticket is €25. World of Coffee is a trade event and online registration is for coffee professionals only, but interested members of the public can buy tickets at the venue and the event will run from 10-5pm each day.

H&RT JUNE/JULY 2016

15

tourism ireland

9+ million see promotion for South East in Britain Tourism Ireland teamed up with Irish Ferries recently to promote its Pembroke to Rosslare ferry service and holidays in the South East. A joint campaign – supported by Wexford, Waterford and Kilkenny County Councils – included press ads in national British newspapers, outdoor ads in nine railway stations; online ads on premium news sites; and email marketing to the Irish Ferries and Tourism Ireland databases. As well as highlighting attractive fares and ease of access, the ads encouraged potential visitors to “Drive Through History”, reminding them that “there’s 5,000 years of history to explore in Ireland’s Ancient East”.

Outdoor ads in railway stations in England and Wales highlighted the South East.

Thumbs up for Tourism Ireland!

‘Big drive’ to grow golf tourism at BMW PGA Championship

Tourism Ireland took the top award for international marketing at the recent All Ireland Marketing (AIM) awards, organised by the Marketing Institute of Ireland, beating off strong competition in the same category from Hanley Energy, Horseware, Ornua and The Taxback Group. The award was presented for Tourism Ireland’s co-operative marketing with key tourism partners – in particular its activity to highlight the growth in air access to the island of Ireland and the co-operative campaigns undertaken to create demand around the world for those services, which helped ensure a record-breaking year for Irish tourism in 2015.

Paul Collins, North and West Coast Links; Simon Wallace, Lough Erne Resort; Áine Mangan, Dublin East Coast Golf Alliance; Joseph Cruise, Tourism Ireland; and Fergus Gannon, G Golf Ireland, at the BMW PGA Championship at Wentworth.

Mark Henry, Siobhán McManamy and Darragh Ó Drisceoil, all Tourism Ireland, with the 2016 All Ireland Marketing (AIM) award for international marketing.

16

H&RT JUNE/JULY 2016

Tourism Ireland’s drive to grow the number of golf visitors to Ireland continued recently, at the BMW PGA Championship at Wentworth, in south east England. A number of golf and tourism operators from Ireland joined Tourism Ireland at this important event in the golfing calendar. Golf holidays on the island of Ireland are a major focus for Tourism Ireland in Britain, and in other key markets around the world, and the organisation has a busy programme of promotions under way to grow the number of golf tourists in 2016 and beyond.

tourism ireland

Score for tourism! Capitalising on Euro 2016 Just as the European Championship got under way, Tourism Ireland launched its Euro 2016 campaign, to capitalise on the tourism potential of the tournament. Celebrating the historic and remarkable achievement that both Northern Ireland and the Republic of Ireland teams qualified for this year’s tournament, Tourism Ireland created a new online film – bringing the beautiful game together with some of the most beautiful places on the island of Ireland.

The video features two freestyle footballers – Jamie Knight in Northern Ireland and Dara Coyne in the Republic of Ireland – playing ball at some of our top visitor attractions, including the Carrick-a-Rede Rope Bridge, Powerscourt House and Gardens, Titanic Belfast, the Guinness Storehouse, the Giant’s Causeway and the Cliffs of Moher.

The campaign is being rolled out on Facebook and YouTube in seven markets – including France, Germany, Britain, Italy, Spain, Sweden and Canada – leveraging devotion to football in those countries. The film is also being promoted worldwide on Ireland.com (16.6 million visits in 2015) and via Tourism Ireland’s social media platforms – with its Facebook fans (about 3.6 million fans), Twitter followers (346,000), and on its YouTube channel.

Tourism Ireland is also targeting Euro 2016 fans converging in Paris from across Europe, with the film running on giant screens in the city’s official

Freestyle footballer Dara Coyne in action at Powerscourt Estate, Co Wicklow.

fan zone. The film will be shown more than 950 times – to a potential audience of up to 1.6 million people – at key times throughout the tournament and before and after all the Republic of Ireland and Northern Ireland matches.

Tourism Ireland leads sales mission to China

Fifteen tourism companies from Ireland took part in Tourism Ireland’s 2016 sales mission to China, in a bid to increase our share of this rapidly-growing tourism market. The delegation was also joined by other key partners, including the DAA, to explore opportunities for direct flights from China to Ireland; and the UK and Irish visa offices, to continue to highlight the British-Irish Visa Scheme, which enables leisure and business travellers from China to visit Ireland and the UK on a single visa.

The Irish companies – including hoteliers, visitor attractions and destination management companies – met and concluded deals with leading Chinese tour operators and travel agents, in the key cities of Beijing, Shanghai and Shenzhen. And, for the first time ever, this year’s sales mission included Hong Kong, to begin exploring the potential of the market there.

Inside track for Ireland in Italy!

Millions of commuters in Milan are seeing eye-catching ads for Ireland on trams operating in the city. It’s all part of Tourism Ireland’s latest promotion in Italy with Logitravel, a top online travel agency, which is under way right now.

Tourism companies from Ireland and Tourism Ireland staff, during the sales mission in Beijing.

H&RT JUNE/JULY 2016

17

Our Aim is to provide quality and reliable products at very competitive prices!

Caterex is a family run business based in Rathcoole, County Dublin. Since 1999 we have specialised in the design, supply, installation and servicing of catering and bar equipment. We are a one-stop provider for all your commercial catering & canteen equipment needs. Call us today for more information or for a copy of our new brochure showing our entire catering equipment range.

Grills.. Cookers.. Toasters.. Fryers.. Water Boilers.. Glass Washers.. Microwaves.. Fridges & Freezers.. Stainless Steel..

Unit B3 Aerodrome Business Park, Rathcoole, Co. Dublin. Tel: 01 257 3800 Fax: 01 401 9726 Email: sales@caterex.ie Visit our website: www.caterex.ie

Service that Sells Hospitality Training & Development Programmes designed to increase revenue Proactive Selling for Sales Teams Upselling and Cross Selling Techniques For Reservation, Front Office and F & B Teams

Cariona Neary works with Ireland’s leading 5* and 4* hotels.

Contact: cariona@nearymarketing.com Tel: 086 8056669

All major credit cards accepted.

room crisis

Dublin Visitor Accommodation Study Confirms City Faces Capacity Crunch over Next Few Years Fáilte Ireland Commissioned Report Recommends a Number of Short and Long-term Actions to tackle Issue An independent report, Analysis of Visitor Accommodation in Dublin 2015-20 by consultants Fitzpatrick Associates , indicates that Dublin will face an ongoing shortage of visitor accommodation from 20162018 even though there are a number of hotels in the pipeline.

The report, commissioned by Fáilte Ireland, estimates that, after almost ten years of inactivity, a strong pipeline of new accommodation stock is set to come on stream with an additional 5,550 bedrooms projected.

However, most of the new stock will not be available until 2018 or later and, even under the most modest growth scenario, the city faces a capacity challenge over the next two years.

In the light of the growing imbalance between visitor growth and accommodation supply, today’s report makes a number of short term and long term recommendations. In the short term, the report suggests a number of corrective initiatives, including: • Greater market intelligence through the ongoing monitoring of trends, particularly the supply pipeline, to inform debate and decisionmaking; • liaising with the city’s planning officials to help bring about greater efficiency and more certainty for those seeking to put new tourist accommodation stock in place, including – o o

o

streamlining or fast-tracking the planning process adopting a strategic development zone approach for hotels and related developments supporting the case-making for such developments

• formal initiatives to help better spread demand across the season and across the city and county; • Improving transport links to locations outside the city and suburbs.

In the longer term, to ensure that there is a sustained balance between supply and demand, the report recommends that there is greater site intensification, particularly through: • an updating of the existing statutory accommodation regulations, particularly those of hotels, so that they reflect contemporary consumer preferences aligned with international norms and allow for greater flexibility to maximise the usage of room spaces; • An examination of current maximum allowable heights with a view to increasing the number of storeys on a building to create more bedrooms from the same footprint.

The report also points to some of the causes for the current imbalance between supply and demand with much of the challenge generated by the fall-out from the rapid downturn in 2008-2010. These include: • the collapse in investment confidence and appetite across this and many other sectors and industries caused by the economic and financial crisis; • sharp falls in hotel occupancy and profitability in the wake of steep demand falls; • a strong retreat from speculative or development lending by the main financial institutions in Dublin commercial property and a significantly altered risk appetite among lenders that has remained in the period since; • strong non-hotel competition for attractive hotel sites in prime city locations; • long lead-times and uncertainty and risk associated with many phases in the development cycle; • asset deleveraging among investors faced with legacy debts.

Commenting on the report, Fáilte Ireland CEO Shaun Quinn emphasised: “Between 2010 and 2015, tourist arrivals to Dublin grew by 33%, yet the stock of available accommodation actually fell by 6%. Given this stark fact, and with further visitor growth anticipated, Dublin’s shortage of tourism accommodation may now be the biggest challenge facing the continuing growth of Irish tourism.

“We face acute pressures until 2018, at least, but I would caution all in the industry to keep an eye on competitiveness. Supply will eventually improve with the right environment but, if we lose our competitive edge in the meantime, demand could well soften – and that’s a problem which nobody in tourism wants.”

H&RT JUNE/JULY 2016

19

innovation

Plays its Cards Right phone with a Pin Entry Device via Bluetooth enabling card payments. This is ideal for event caterers or exhibitors at food festivals’.

Even more innovative is a new product called ‘talech’ (a Mayan word meaning ‘one who listens’), which converts a standard iPad into a multifunctional POS terminal. This can be used not only to accept card payments, take orders at the table, track employees, manage stock and monitor the sale of specific products. Its rich analytics allows restaurateurs gain insights into their business.

‘For instance, talech can tell a restaurateur or chef the volume of specific dishes sold at various times throughout the service, or identify the most popular item on the menu on any given day.’

While Ireland remains one of the largest users of hard cash in Europe, times are changing and the trend towards cashless payments is gaining momentum. This is particularly true in the hospitality sector where more and more domestic consumers and visitors want to pay for goods and services with a growing variety of credit and debit cards through a rapidly-expanding range of media from POS terminals to contactless handsets.

‘The trend is definitely towards card payments and more specifically contactless for transactions below €30,’ says Eric Horgan, country manager at Elavon, a card processing company based at Cherrywood Business Park in South Dublin.

‘Our transactions involving contactless terminals have grown rapidly since the limit was raised from €15 to €30 and this is very evident in bars and restaurants’, he says.

Over the first quarter of this year, the number of transactions using conventional terminals was up 21% in hotels and grew by 16% in restaurants, due principally, says Eric, to the growth of contactless payments. In bars, the switch to contactless is even more dramatic. Between Q3 of 2015 and the end of Q1 2016, contactless transactions in bars grew by a phenomenal 263% in volume and 411% in value.

Elavon, which processes millions of card transactions every day, keeps a close eye on payment trends and is investing in the technology and skills to keep itself at the cutting edge of its specialised business. The company has been active in Ireland since 2001 and is owned by US financial giant US Bancorp. It is the fourth largest processor of card payments in the US, a top six acquirer in Europe and a clear market leader in Ireland.

‘Our role is to ease the card transaction process for our customers and we do this through a wide portfolio of services’ Eric says.

For instance, Elavon is a major supplier of POS terminals to the hospitality sector. These include counter-top terminals, portable handheld units which are widely used in bars and restaurants and cutting-edge tablets.

We can enable our customers to convert their mobile phones into a terminal which can accept card payments’, says Eric. ‘Customers merely download a an Elavon app called Mobile Merchant onto their Smartphone and pair their

20

H&RT JUNE/JULY 2016

‘In addition with talech waiting staff use mini-tablets to take orders which are immediately transmitted to the bar or kitchen, which greatly speeds up service and improves accuracy’, Eric says.

Payments technology is constantly developing, he says, with mobile phones set to be the next means of making payments. ‘Mobile wallets will be next in Ireland in the near future, a customer merely uploads their card details to a mobile phone and then taps the phone on existing contactless terminals to make a payment’.

Another added value product of special interest to hotels and restaurants who welcome overseas visitors is Dynamic Currency Conversion. ‘The Elavon terminal will automatically detect eligible cards and ask the customer if the payments is to be made in euro or the currency of the card- for instance sterling, US dollars, Swiss francs or any of 64 currencies. If the customer opts to pay in the card’s currency, the terminal will instantly calculate and display the amount due, based on that day’s exchange rate. Elavon customers will receive payment in Euros same or next day depending on their setup.

Everyone wins with this product. The customer gets transparency and a favourable exchange rate and because the exchange commission is shared, our customers generate a new revenue stream.’

Indeed Elavon prides itself on meeting the needs of all of its customers at both sides of the transaction. ‘We accept all the major cards including MasterCard, Visa, American Express, Diners Club, JCB and China Union Pay’, Eric says.

Payments for hotel rooms, airline tickets, parking and car hire are increasingly made over the Internet or the telephone and this has created both opportunities and challenges.

‘The payment process must be seamless and efficient’, he says. ‘If it is not the customer may well move away from a website even after making a decision to purchase’.

innovation

Elavon provides the technology to guarantee a customer-friendly payment system which is also available for multi-currency transactions. It is a market leader in the aviation sector where airlines use the company’s technology to enable customers to buy seats online or to buy food, drinks and gifts while airborne.

The company also helps its customers to meet their obligations in the complex area of data protection. ‘We will assess the data protection protocols of a customer and advise on any upgrades which might be necessary in order to comply with national and EU legislation’, Eric says.

For companies who sell through their websites, Elavon can offer a ‘Encryption and Tokenisation’ service which enables the customer to store card details in a secure environment and access them via a password.

Eric Horgan concludes: ‘We are a well-established international business which provides a respected service to millions of customers worldwide and we are delighted to be celebrating the 15th anniversary of our Irish presence this year’

All the on-line payments it processes feature high levels of security. Enhanced Authentication (3-D Secure) asks customers to authenticate themselves online when validating a payment, significantly reducing chargeback risk. And because Elavon uses a common platform and back-end across Europe, it is the ideal transaction processor for multi-national hotel or restaurant chains.

Elavon itself is regulated by the Central Bank of Ireland and contracts directly with both card companies and vendors. It provides terminals and other hardware to its customers and charges a transaction fee once the system is operating. The level of the transaction fee, which includes fees payable to the card company, relates to the complexity of the service required by the customer and the number of transactions which it attracts. Elavon normally makes payments to its customers on the day of the transaction or the following day, which greatly assists cash flow.

H&RT JUNE/JULY 2016

21

strategic alliance

Bookassist And RateWise Form Strategic Alliance On Revenue Management To Help Hotels Win Back Profit Dublin-based leading hotel digital strategy company Bookassist (bookassist.com) has announced a strategic alliance with Dublin-based rate management technology company RateWise (rate-wise.com) to combine their rate management and smart distribution management technologies for hotels under a shared vision of giving hotels the best tools in the market to maximise profit per room.

The newly-enhanced RateWise Revenue Management System (RMS) directly controls rate feeds to both the Bookassist Booking Engine and Bookassist Distribution Manager to allow for dynamic rate changes in a hotel’s distribution based on changes in availability, lead time, length of stay, distribution channel and other criteria. Bookassist and RateWise will now jointly bring the service to all existing Bookassist markets beginning with workshops in Vienna and Prague in mid June.

“Managing rate in such a dynamic marketplace has become increasingly difficult”, said Dr Des O’Mahony, CEO and co-founder at Bookassist. “Hotels are losing profit opportunity every day by not being able to continually optimise the rate they sell at across all their distribution channels. With this strategic alliance, combining our technology vision, we intend to solve that problem.”

“With RateWise, a hotel can dramatically reduce staff time and effort in the process of rate management”, according to Niall O’Meara, CEO at RateWise.

“The rate strategy provided by RateWise is fully customised to each hotel based on current and historical sales patterns from the hotel’s property management system. With Bookassist integration we can now also dynamically push those rate strategies online to manage rate 24/7/365.”

RateWise RMS is a cloud-based Rate Management System for hotels that calculates optimised room rates to ensure higher room sales at the best achievable rates. Every recommended rate is realistic and instantly traceable back to the property’s own rate rules and overrides.

Through full integration with Bookassist systems, RateWise will help hotels optimise their rate not just for the short lead-in times that hotels typically concentrate on, but also for the increasingly problematic long lead-in times.

The rate strategy developed is of course equally applicable offline and brings profit improvement across all of a hotel’s room sales.

Bookassist® develops and manages award-winning digital strategies for hotels to help them drive direct bookings and improve their profitability while reducing dependence on third parties. With over 100 staff at offices in Dublin, Paris, Madrid, Rome, Vienna, Munich and Prague, the company is a three-times winner of the World’s Leading Booking Engine Technology award.

RateWise provides systems and consultancy to hotels with particular focus on the area of yield management, driving increased ADR and occupancy while minimising the hands-on time needed by a hotel to manage their rates. Formed in 2007, with offices in Ireland, Australia, Moldova and The Philippines, RateWise has a client base throughout Europe, Asia and Australia.

I USED TO THINK ORDERING SUPPLIES WAS DULL, THEN THIS POPPED UP.

Register now WWW.RELISHREWARDS.IE

BIG BUTTERY FLAVOUR Up to 30% cheaper than butter.* Get your free sample at ufs.com/meadowland** *For more details on the research and average price vs butter, see ufs.com/meadowland250price **Open to UK&ROI bona fide caterers and chefs aged 18+. One sample per establishment and per IP address. Limited to 5000 samples. To apply submit your details. Closing date for receipt of applications is 23.59GMT on 31 December 2016 or when samples run out. See www.ufs.com/meadowland250 for full terms and conditions

IFSA news

THE 5TH

GOLF CLASSIC

Another competitive and friendly day with plenty of networking potential is planned for the IFSA Golf Classic on Friday, 26th August at Newlands Golf Club, Dublin 22. Alongside the general competition teams from the various association trade bodies will be challenged by a ‘crack IFSA 3-ball grouping’ for the title of IFSA Association Challenge Champions and the Contract Catering fraternity will again compete for the coveted Contract Caterer’s Trophy. The day’s golfing will be followed by a dinner and prize giving at 8pm. Places can be booked for Golf and Dinner or for dinner only. Book your place before 17th August by contacting IFSA at info@ifsa.eu.com or by calling 01 8460020.

The Biggest and Best Speciality Coffee Exhibition on the Planet

World of Coffee, sponsored by BWT water+more, arrives in Dublin next week (June 23-25) and it will bring with it thousands of coffee lovers from all over the world to soak up the atmosphere, to witness extraordinary barista talent, learn, engage and simply have a great time at the many parties on offer! Owned and organised by the Speciality Association of Europe (SCAE), World of Coffee is more than an exhibition, it’s a melting pot of inspiration, education, networking and entertainment.

The Parties!

Yet again, World of Coffee promises to be the hottest ticket in the global coffee calendar with a social programme guaranteed to bring out the party animal in you. Kick off your party schedule at the Welcome Reception in Dublin’s Mansion House. Starting at 6.30pm, enjoy drinks and finger food and continue the night watching Ireland play Italy in the Eurofinals 2016! Tickets €25 Don’t miss out on the SCAE Party on June 23rd which will rock the Guinness Storehouse – these parties are legendary so book your tickets now for a fantastic opportunity to party in Ireland’s biggest visitor attraction. Tickets range from €50 per person for standard entry, which includes a buffet dinner, two drinks and entertainment!

World of Coffee Tickets A three-day pass for World of Coffee costs €35 and a one-day ticket is €25. World of Coffee is a trade event and online registration is for coffee professionals only, but interested members of the public can buy tickets at the venue. www.worldofcoffee-dublin.com The World of Coffee Dublin is supported by IFSA.

Chef Network Update Chef Network, which launched in mid-February, has been growing steadily at a rate of about 25 new members per week. Advisory Council meetings have been held in Dublin’s Marker Hotel in March, in Belfast’s St. Georges Market in May (pictured), with another in Galway in June.

In Belfast Chef Network was generously hosted by Mountcharles Group, in the beautiful setting of their ‘Georges of the Market’ restaurant above the iconic St. Georges Market. The occasion was used to hold a general ‘Chef Network Gathering’ inviting chefs from across Northern Ireland to learn more about Chef Network and have their say in its on-going development. Welcoming chefs to the event, Mountcharles Group Chairman and IFSA Board Member Trevor Annon spoke of the unique opportunity Chef Network presents for chefs to share ideas and for greater collaboration between chefs north and south.

The Galway gathering was used to host a discussion on the topic: ‘What can we do to encourage female chefs?’, and also included a Food Tour in Galway city for Chef Network members.

The focus of Chef Network is to nurture talent and skills in the industry, support the professional development of chefs and attract people to and retain them in the industry. Chef Network hopes to achieve these objectives by connecting chefs and encouraging collaboration.

In addition to visiting Institutes of Technology in recent weeks to introduce students to Chef Network, we also filmed our first Chef Skills Video series on Pork Butchery, in association with Bord Bia, which will be available to chefs on www. chefnetwork.ie We are now actively looking for partner companies interested in sponsoring content creation, such as Skills and Chef Profile videos, or providing content relevant to chefs.

Email Stephan.murtagh@chefnetwork.ie for more info or contact IFSA staff.

24

H&RT JUNE/JULY 2016

IFSA news

Matthew Algie Leading independent roaster and commercial coffee supplier, Matthew Algie, has been supplying the hospitality industry with fresh, tasty and ethical coffee for 150 years. More than just a supplier, they understand the industry, making them the perfect partner for businesses looking to keep the coffee flowing.

Established in Glasgow in 1864, the company supplies its coffee to cafés, bars, restaurants, hotels and businesses across the UK and Ireland.

Obsessed with making the freshest, tastiest coffee, Matthew Algie know how to roast and pack to perfection. But this is never at the expense of the people or places that produce it, after all this is the company that created the world’s first triple certified coffee - approved by the Fairtrade Foundation, Rainforest Alliance and Organic Food Federation. Whilst all their coffee is ethically sourced and traceable, their hand-roasted coffees are sourced directly from one-off microlots from individual farmers, often an entire crop.

Matthew Algie also serves up first class business support; as a onestop shop, they can kit customers out with everything they need from the best beans to the right machines to suit their business. As well as providing barista training at one of their coffee schools in Glasgow, Dublin and London, they offer industry insights, support with equipment selection, menu development and advice to help drive sales.

Their sister brand, Espresso Warehouse, provides ‘everything but the coffee’ with award-winning Suki teas, hot chocolate, syrups and snacks - plus a wide range of café accessories and essentials.

http://www.matthewalgie.com/

Award winning Elliott’s Foodservice/Cash & Carry

The Sole That Changed The Industry

Shoes For Crews (Europe) Ltd (SFCE) is the European division of Shoes For Crews, LLC (SFC) which designs, manufactures, sells and distributes slip-resistant work shoes. SFC employs over 500 people in the US, Europe and China, and has distribution centres in the United States, Canada, and the Netherlands. The SFC product portfolio includes Athletic, Dress and Safety Shoes. SFC strives to create a safer workplace in all industries where floor hazards are a reality. The business focus is to deliver the ultimate in slip-resistant technology as well as classic and fashion styling through a complete line of footwear designed to improve the “quality of life” of the working person by combining slip-resistance, comfort and durability into all its products. Today, SFC protects over 100,000 workplaces worldwide.

Wherever you work, Shoes For Crews can make your job easier and safer as you walk with confidence and comfort. Stay safe on your feet with Shoes For Crews.

Your safety and satisfaction is our ultimate goal.

Our outsole features an exclusive rubber compound and a grid pattern that actually pushes liquids away and aggressively grips the microscopic roughness of the floor.

For over 30 years we’ve designed and manufactured shoes that keep you safe in the most slippery conditions.

Marco Beverage Systems ltd is a leading Irish hot water delivery systems company specialising in providing creative ideas and solutions to coffee and tea brewers in the Food & Beverage Industry around the world.

Marco is dedicated to providing excellent, reliable service with integrity and accountability. We are always looking to develop new ideas and equipment that can enhance and bring the F&B Industry to the next level.

We offer a wide range of equipment and services, including: • Boilers • Brewers • Coffee Grinders • Water Filter Systems • Bespoke Tea and Coffee Making equipment Our main market clientele are the hotel, restaurant and catering industry, the coffee industry and the tea industry around the world.

We have a global reach with manufacturing plants in Dublin and China. Our products are sold around the world on a daily basis.

We have grown throughout the recession and have grown to a staff of 75 from 50 in the last 3 years.

Elliott’s are delighted to have been awarded with The White Hat Sales & Support Award, by Stonehouse. This is a big achievement for Elliotts to have been selected by Stonehouse which is one of Irelands leading independent wholesale company with a network of 24 member companies all family run businesses totalling 30 warehouses nationwide.

Elliott’s supply many of Dublin’s leading foodservice outlets ranging from Hospitals,Offices,Pubs,Clubs,Restuarants,Cafes and Schools.

Our products range includes ambient, alcohol/tobacco, food and nonfood products, chilled and frozen products to cater for all your needs.

Our own brands include Homestead and White Hat. We pride ourselves on customer service, friendly staff, excellent value, great location and of course our prompt “Free Next Day” delivery service.

Our fleet allows us to service our customers quickly, often the same day if required.

As a family run and managed business we bring that personal touch to our customers and what we promise, we make sure we deliver on.

For all new customer enquiries please contact Shay Ryan Business Development Manager Mob: 087 2432776 Email: shay@elliotts.ie or Office at 4751850 Email: info@elliotts.ie Website: www.elliotts.ie.

Follow us on Twitter….Like us on Facebook….

Safe-linK ‘Safe-linK’ Cash Tube system transports your cash, receipts, vouchers etc from the till directly to your locked safe.

‘Safe-linK’ is a Guaranteed Irish product, manufactured and installed by APT.

‘Safe-linK’ is fully

adaptable to our customers’ requirements.

Hotels, restaurants, retail stores, Warehousing & Logistics, to name a few

Call today for your free cash security review P: 018413005 F: 018411460 E: info@safelink.ie W: safelink.ie

H&RT JUNE/JULY 2016

25

Make MORE ancillary sales, everyday with Wireless Waiter...

If you are looking to maximise ancillary sales then the Wireless Waiter system is the answer. Both customers and staff will love how easy it is to use and we can almost guarantee that you will see an uplift in sales and improved profits within the first month of use. Just what you ordered....

✓ Sales direct from the table ✓ Better customer contact ✓ Quicker billing ✓ Better table turnover

Interested?

visit wireless-solutions.ie for a video demo.

Call 018441100 or email demo info@wireless-solutions.ie for a personal demonstation.

FOOD

forTHOUGHT Funds Raised for Simon Community The Restaurants Association of Ireland is delighted to announce that over €10,000 was raised at the eighth annual Irish Restaurant Awards held on Monday 16th May in the DoubleTree by Hilton, Dublin. The money, which was raised through guest donations, was divided between the Irish Restaurant Awards 2016 official charity partner The Simon Community and The Restaurants Association of Ireland Benevolent Fund. The Simon C o m m u n i t y across the country provide support and services to over 7500 individuals and families experiencing or at risk of homelessness every year. Together, with people who are homeless, Simon tackles the root causes, promotes innovative responses and urges the government to fulfil their commitments.

The Simon Community were presented with their cheque donation at The Restaurants Association of Ireland’s AGM and conference which took place on Thursday 2nd June in The Shelbourne Hotel, Dublin 2. Niamh Randall, National Spokesperson for the Simon Communities stated, “I’d like to sincerely thank Restaurants Association who have chosen the Simon

Community as their official charity partner for the Irish Restaurant Awards. All funds raised are much needed to support our work addressing the homeless and housing crisis.”

CEO of the RAI Adrian Cummins, Presidents of the RAI Anthony Gray, Patrick Quinn Head of National Office of Simon Communities of Ireland and Eimear Larkin, Corporate Fundraising of The Simon Communities of Ireland

Restaurants Association of Ireland

11 Bridge Court – Citygate - St. Augustine Street - Dublin 8 - Registered Company No. 56224

Official Sponsor of

FOODforTHOUGHT

Patrons:

FOODforTHOUGHT

The Irish Restaurant Awards The eighth Annual Irish Restaurant Awards took place on Monday, 16th May in the DoubleTree by Hilton, Dublin. Over 900 restaurant owners, chefs and industry professionals attended the sold-out black tie event which named the top establishments and restaurants for 2016. The Awards are made up of 19 different categories and celebrate all aspects of the Industry from Chefs, Restaurants, Restaurant Managers, Cafes and Gastro Pubs to F o o d Producers a n d Cooker y Schools.

Association Adrian Cummins commented “It is considered to be the holy grail of the industry to be chosen for the Awards Chef Team and have the privilege to cook a fine dining experience y, Rob Krawcyzk, for almost 900 of Anthony Duggan, Wade Murph l wel Att ie Edd their industry peers, Jessica Murphy,

L u n a restaurant in Dublin was one of the big winners of the night.

It claimed the All-Ireland Best Restaurant Title while restaurant manager Declan Maxwell also scooped up the award for Best Restaurant Manager in Dublin. Alain Kerloc’h of Ox Restaurant in Antrim was crowned as the All-Ireland Best Restaurant Manager while Enda McEvoy of Loam Restaurant in Galway claimed the AllIreland Best Chef title as well as the Connaught Best Restaurant award.

Aidan Power, Síle Seoige

Guests were treated to a lavish six course gala dinner prepared by a team of five chefs. The Awards Chef Team is hand-picked by the Restaurants Association each year and is made up of winning chefs from the previous year’s awards with each Chef representing a region of Ireland.

Chief Executive are Ad 6 182 of y rph Restaurants of Ireland of the Restaurants Wade Mu Elaine Murphy,Association

and The Aidan Power, Sile Seoige Ireland

an expecting audience of restaurant owners, top chefs and food critics. For most, they are more used to catering for 40-50 diners so to ramp up to 900 top quality presentation in one sitting is a challenge to showcase their exceptional skills and is truly relished.”

This year’s chef team included Eddie Attwell of St. Kyrans Country House, Cavan; Wade Murphy of 1826 Adare, Limerick; Rob Krawczyk of Brabazon at Tankardstown House, Meath; Ed Cooney of The Merrion Hotel, Dublin and Jessica Murphy of Kai Café & Restaurant, Galway. The Chef Team was guided by head chef of the DoubleTree by Hilton, Anthony Duggan.

Each year, the Irish Restaurant Awards endeavour to raise funds

11 Bridge Court – Citygate - St. Augustine Street - Dublin 8 - Registered Company No. 56224

Official Sponsor of

FOODforTHOUGHT

Patrons: Patrons:

Association of Staff of The Restaurants

nders of

loc’h, Declan Sau Mine Bennett, Alain Ker s ant Merch

FOODforTHOUGHT

FOOD

forTHOUGHT

for a charitable cause by holding a fundraiser on the night of the Awards final. This year, over €10,000 was raised through guest donations for the awards official Charity partner The Simon Community and the Restaurants Association of Ireland Benevolent Fund.

A full list of 2016 All-Ireland winners is as follows; Best Restaurant (Sponsored by Dalcassian Wines & Spirits and Astoria Wines) – Luna, Dublin Best Chef (Sponsored by La Rousse Foods) - Enda McEvoy of Loam, Galway Best Restaurant Manager (Sponsored by Tindal Wine Merchants) - Alain Kerloc’h of Ox, Antrim Best Hotel Restaurant (Sponsored by Elavon) -The Dining Room at Gregans Castle Hotel, Clare Best Casual Dining (Sponsored by San Pellegrino) – ETTO, Dublin Best Gastro Pub (Sponsored by Bunzl McLaughlin) The Oarsman, Leitrim Best Café (Sponsored by Aryzta Food Solutions) – Rua, Mayo

Best Newcomer (Sponsored by BWG Foodservice) - The Bay Tree Bistro, Waterford

Best Cocktail Experience (Sponsored by Ketel One & Diageo Reserve) - The Exchequer, Dublin Best Seafood Experience (Sponsored by Pallas Foods) O’Grady’s on the Pier, Galway

Best Cookery School (Sponsored

by Avonmore) - President of the RAI, Anthony Gray Tannery Cookery School, Waterford Best Digital Marketing (Sponsored by Open Table) Coqbull, Cork

Best World Cuisine (Sponsored by Keelings Farm Fresh) - Chakra by Jaipur, Wicklow Best Emerging Irish Cuisine (Sponsored by Odaios Foods) - Locks 1 Windsor Terrace, Dublin

Best Customer Service (Sponsored by Enrico n Dillion, Lisa Deveney, TheTaste.ie) - Kai Café & Restaurant, Joh of Dalcassian iato leg Bo o ellt Co y, Deene oria Wines, Staff Galway Wines & Spirits and Ast Best Wine Experience (Sponsored by Classic of Luna Drinks and Champagne Pannier) - George V winners please visit Dining Room at Ashford Castle, Mayo www.irishrestaurantawards. com. Keep up to date by Local Food Hero (Sponsored by Rewarding following us on Twitter @ Times) - McMahon of Aniar, Galway restawards or see all event images on Instagram @ Best Kids Size Me (Sponsored by Heinz) irishrestawards.

Restaurants Association of IrelandWaterford -Momo Restaurant, ne f Tindal Wi 11 Bridge Court – Citygate - St. Augustine Street - Dublin 8 - Registered Company No. 56224

Official Sponsor of

FOODforTHOUGHT

Patrons: Patrons:

Enda McEvoy of Loam

Best Private Dining & Club Restaurant (Sponsored by Peroni) Restaurant Forty One at Residence, Dublin. For more information on the Irish Restaurant Awards and to see a full list of county and regional

Staff of the Exchequer

NEW MEMBERS

Restaurant Name

County

Restaurant Name

County

Restaurant Name

County

Maxwell's Bar & Grill

Co Mayo

Clancy's Bar & Restaurant

Co Cork

Boqueria

Dublin 7

Hanleys Restaurant @ The Brog Maker

Co Kilkenny

Richmond House

Co Waterford

Baan Sujittra

Co Cork

Teach Nan Phaidi

Aran Islands

Restaurant Dollakis

Co Fermanagh

Gwen's Restaurant

Co Cork

Room 8

Co Meath

Johnstown House Hotel

Co Meath

The Oakroom @ The Sands Hotel

Co Waterford

The Catalina Restaurant @ Lough Erne Resort

Co Fermanagh

The Duck @ Marlfield House

Co Wexford

The Springboard @ The Kingsley Hotel

Co Cork

Bonners Bar & Restaurant

Co Donegal

The Grandstand Restaurant @ Shelbourne Park Greyhound Stadium

Dublin 4

Country Kitchen

Co Mayo

Mastersons Steakhouse

Co Dublin

Mullingar Greyhound Stadium

Co Westmeath

Cirillo's

Dublin 2

Zio Restaurant

Co Armagh

Ripley's Steakhouse

Co Kilkenny

Villa Vinci

Co Down

The Masters Restaurant @ Galway Greyhound Stadium

Co Galway

The Oak Room Restaurant

Co Cavan

Al Forno

Co Down

Co Limerick

Crocket's On The Quay

Co Mayo

Café Lemonade

Co Louth

The Ledger Restaurant @ Limerick Greyhound Stadium

Restaurant GiGi's @ The G Hotel

Co Galway

The Long Man Bar & Grill

Co Kilkenny

Co Kerry

Co Wicklow

An Siopa Beag

Co Cork

Grandstand Restaurant @ Kingdom Greyhound Stadium

Noah's Ark Monks Lane Bar & Restaurant

Co Cork

Conkers Restaurant

Co Donegal

The Glandore Inn

Co Cork

East Alley Bistro

Co Galway

The Fern House Restaurant @ Avoca

Co Wicklow

Kyoto Asian Street Food

Co Waterford

Deelish Food

Co Kildare

Craft Restaurant

Dublin 6W

Mitchell's Café @ Kylemore Abbey

The Masters Restaurant @ Kilcohan Park Greyhound Stadium

Co Waterford

The Grandstand Restaurant @ Harold’s Cross Greyhound Stadium

Dublin 6W

Bervie Guest Accomodation

Co Mayo

Co Galway

The Masters Restaurant @ Newbridge Greyhound Stadium

Co Kildare

The Ocean Restaurant @ The Maritime Hotel

Co Cork

Cuppacity Coffee

Co Cork

The Laurels Restaurant @ Curraheen Park Greyhound Stadium

Co Cork

Blas Restaurant

Co Donegal

The Hungry Monk Café

Co Mayo

The Real Burger Company

Co Kerry

Richmond Restaurant

Dublin 2

The Castle Lough @ The Lake Hotel

Co Kerry

Mannings Emporium

Co Cork

Eathos

Dublin 4

Co Galway

Co Meath

Co Waterford

The Gallery Café

Nan's Café & Cakery

Ormond's Cafe & Townhouse

The Ivy Café

Co Meath

Dan Sheahan's Bar & Grill

Co Cork

The Mews Kenmare

Co Kerry

The Sea Lodge Hotel

Co Kerry

The Skipper

Co Kerry

The Salmon Inn

Co Donegal

Breffni Arms Hotel

Co Cavan

Prime 74

Co Tipperary

Da Mimmo Italian Restaurant

Dublin 3

The Beara Coast Hotel

Co Cork

The Bistro Gorey

Co Wexford

Pennefeather Café

Co Kilkenny

Gaillot et Gray

Dublin 8

Millers Pizza Kitchen

Dublin 4

Darducci's

Co Cavan

Vittos Sligo

Co Sligo

Roundwood House

Co Laois

Conyngham Arms Hotel

Co Meath

Suesey Street

Dublin 2

The Parlour Café

Co Cork

Danollas

Co Mayo

The Yew Tree Restaurant

Co Roscommon

Ardmore Open Farm

Co Waterford

Michel Patisserie Café

Dublin 18

Foley's On The Mall

Co Waterford

Pickle Restaurant

Dublin 2

Timmy Mcs @ Woodlands House Hotel

Co Limerick

Pygmalion Café

Dublin 2

Associate MEMBERS Business Name

Website

Dairyglen Ltd

http://www.dairyglen.ie/index.html

Clynes Butchers

https://twitter.com/clynesbutchers

Captiva POS

https://www.captiva.ie/

First Choice ePos

n/a

Riedel

http://www.riedel.com/

Broadline Recruiters

http://www.broadlinerecruiters.com/

Fire Protection Ireland

http://fireprotectionireland.ie/

AA Caterex

http://caterex.ie/

Restaurants Association of Ireland 11 Bridge Court – Citygate - St. Augustine Street - Dublin 8 - Registered Company No. 56224 Official Sponsor of

FOODforTHOUGHT

Patrons:

Now’s the time…

My Career, My Industry, My Education…

There’s never been a better time to take the next step in your hospitality and tourism career. With a variety of flexible learning options, DIT Cathal Brugha Street offers you the chance to upgrade your qualifications while continuing to gain experience in industry.

Enrolment is now open for the following programmes: • Masters degrees in Hospitality Management, Tourism Management or Event Management (full, part-time or modular options available) • BA (Ordinary) Degree in Hospitality Management (3 years, part-time)

• BSc (Honours) Degree in Hospitality Management (1 year add-on for ordinary degree / diploma holders)

• Higher Diploma in Hospitality Management (1 year conversion programme for applicants with a degree in another discipline)

• Higher Certificate in Hospitality Services Management (2 years, part-time: 2 evenings per week)

• Higher Certificate in Hospitality Management (2 years part-time: 1 weekday per week)

• Higher Certificate in Hotel and Restaurant Service (1 year, conversion programme for applicants with a FETAC level 6 qualification or similar in another discipline)

Contact us TODAY to find out more…

School of Hospitality Management & Tourism DIT Cathal Brugha Street Dublin 1 t: 01 402 4352 e: tourism.hospitality@dit.ie DIT Cathal Brugha Street @DITCathal B

www.dit.ie/hmt

fáilte news

New €65m Capital Scheme for Tourism Projects A new Fáilte Ireland Grants Scheme for large tourism projects, which will run from 2016-2020, will provide a pool of €65m in investment to develop new, or boost existing, tourism experiences and attractions across Ireland.

The new investment scheme has been designed to support large tourism projects with significant economic potential and the ability to boost overseas visitor growth; create jobs; and promote Fáilte Ireland’s existing destination brands – Wild Atlantic Way, Ireland’s Ancient East and Dublin a Breath of Fresh Air. Under the scheme, capital grants in excess of €200k and up to a maximum of €5m will be available and the scheme is open to applications from the public, private and voluntary sectors including community groups and support for commercial projects.

The funding for the ‘Grants Scheme for Large Tourism Projects’ is drawn from Fáilte Ireland’s overall capital fund, which is valued at €125m over the next seven Minister Patrick O’Donovan launches the new years. investment scheme with Fáilte Ireland’s Director Addressing this focus on outcomes, Fáilte Ireland CEO, of Strategic Development, Orla Carroll and CEO, Shaun Quinn emphasised: Shaun Quinn “This scheme is central to the future development of the tourism sector. If we are to compete internationally as a compelling destination, we need to think big. Therefore, we wish to fund a number of big projects around the country which have the scale, the strength and the appeal to attract many more overseas visitors to our shores. We are also anxious to fund attractions and projects across all our destination brands and, ideally, we will have a good level of applications from all parts of the country.”

For further information, and to download the guidelines and application forms go to www.failteireland.ie/supports

Don’t Forget Your Wild Atlantic Way Passport Minister of State for Tourism and Sport, Patrick O’Donovan TD has launched the official Wild Atlantic Way Passport - a joint Fáilte Ireland and An Post initiative which provides visitors to the west with a recorded souvenir of their journey along some or all of the 188 Discovery Points on the world’s longest coastal touring route.

The new passport contains a section for each of the various zones along the route and visitors to Discovery Points can call in to the local Post Office to have their passport stamped with a unique motif for each one. The Wild Atlantic Way Passport may be purchased (for €10.00) at over 130 selected An Post Offices, along the Wild Atlantic Way route as well as at Dublin’s GPO and St Andrew’s Street Post Offices.

Fiona Monaghan, Fáilte Ireland’s Head of the Wild Atlantic Way, explained “This passport is a wonderful way for visitors to record their experiences along the Wild Atlantic Way. However, by encouraging visitors to visit local towns to get their passport stamped in the Post Office, we also hope the passport will help increase tourist activity and engagement with people and places along the route.”

For additional information on the Wild Atlantic Way passport visit www.wildatlanticway.com/passport

Picking up their passports: John McConnell, An Post, Minister of State for Tourism and Sport, Patrick O’Donovan, Fiona Monaghan, Head of Wild Atlantic Way, Fáilte Ireland

32

H&RT JUNE/JULY 2016

Ireland’s Ancient East Businesses to Charm Visitors with Castles & Conquests More than 50 members of the tourism trade attended a ‘Castles & Conquests’ workshop in the Newpark Hotel, Kilkenny aimed at developing ‘Signature Experience Stories’ for Fáilte Ireland’s new destination brand – Ireland’s Ancient East.

The workshop saw tourism businesses come together to consider how the stories they tell, and the services and experiences they offer visitors, fit within the Ireland’s Ancient East proposition and brand. They are also designed to develop the overall Signature Experience Development Plan for Ireland’s Ancient East, which will play a key role in attracting visitors to the East and South of Ireland by enticing them to stay longer, and Hilary Creedon, Fáilte Ireland with Tracey and Bernard effectively turning the region, Minogue, Cashel Folk Village, Tipperary more commonly used as a transit route, into a touring route.

Meet Dublin in London

Fáilte Ireland’s Dublin Convention Bureau targeted new UK business in London recently at its biggest “Meet Dublin in London” event to date.

Almost 260 UK meetings and events buyers were in attendance and had the opportunity to meet directly with Irish hoteliers, business meeting venues and conference organisers to generate new business for the conference and meetings sector in Dublin. 260 UK Buyers Get on Board for Meetings and Conferences in Dublin with Brian The pitching to top British buyers took place McFadden, Westlife on the Silver Sturgeon boat located on The River Thames at a tailored event hosted by Irish celebrity and former Westlife member, Brian McFadden.

fáilte news Dublin Hospitality Programme Shows How to Upsell Dublin

100 members of Dublin’s tourism industry undertook the new ‘Dublin Champions Programme’, developed and delivered by Fáilte Ireland to help front of house hospitality staff deliver a better visitor experience to their guests and to authoritatively promote to tourists all that can be experienced in the city and county.

walked in the visitors shoes during a hands-on guided walking tour of Dublin. On completion, participants will have a comprehensive and confident understanding of what Dublin can deliver and they will be able to apply this knowledge to what their visitors are looking for. The next Dublin Champions workshop is scheduled to take place in the autumn.

As part of the programme participating tourism workers heard from experts during an intensive workshop and

Contact daire.enright@failteireland.ie for further information.

Future champions Beata Zselenakova and Jessica Cox from The Church Bar & Restaurant with Daire Enright, Fáilte Ireland (centre)

Tourism Businesses Set to Sell after Sales Academy A group of tourism businesses have recently graduated from Sales Academy – Fáilte Ireland’s sales and strategic management programme which been developed in collaboration with Cornell University’s School of Hospitality Management.

The Programme is delivered at two levels: The Executive Programme in Sales Excellence and the Management Programme in Sales Excellence, both of which support participants to develop new personal sales techniques and annual tactical sales plans for their business.

Is the Sales Academy Programme for you?

The next Sales Academy Programmes will commence in autumn 2016. This programme is tailored specifically for the tourism sector and is practical, relevant and immediately applicable to all tourism businesses. All modules are enhanced with national and international best practice case studies; current industry examples; online learning support; web tutorials and webinars, expert coaching on participant’s own goals and advice on the delivery of their strategic sales plan.

For further information and to apply for the upcoming autumn Sales Academy Programme contact Tara Kerry at tara.kerry@failteireland.ie

Tubs Tours Wild Atlantic Way

Martina Canty and Michael Brady of Fáilte Ireland’s Business Development team with recent Sales Academy Graduates Ryan Tubridy, and his Wild Atlantic Way bus, greets fans as he travels along the route

The Ryan Tubridy Show recently spent a week exploring the Wild Atlantic Way as part of our summer marketing campaign. The show, which travelled along the west coast route in a branded bus broadcasted from key Discovery Points Donegal, Sligo, Galway and Clare, regaled listeners of the unique experiences located in and along the route.

Nearby tourism businesses also had the chance to chat to Ryan, and his listeners, about some of the hidden gems available to visitors touring the Wild Atlantic Way. Find out what the Wild Atlantic Way has to offer your visitors at www.wildatlanticway.com H&RT JUNE/JULY 2016

33

service

five

Top Secrets of Successful Service

By Cariona Neary

The hospitality business is becoming more exciting and more competitive with the dramatic growth in tourism. You could be forgiven for thinking that the battleground for success is about zany new food concepts or funky restaurant designs. Yes, they create a buzz but for long term success – the marathon versus the sprint - the old reliables of great customer service and great food will always be your most enduring ingredients for a long life.

Think Roly’s, think Harvey’s Point, think Kelly’s Hotel.

The problem isn’t rude service, it’s indifferent service!

Customer service is so pivotal to the success of any business that one wonders why it is not a national obsession. When I’m called in to run customer experience programmes in hotels and restaurants, I like to carry out a few mystery calls by phone in advance. Business owners are often shocked at the results. It’s not that the calls are handled rudely. Almost all calls follow the same pattern – the person listens to find out what date I want to book, they quote me a price, I say I’ll think about it and they say, ‘no problem’ and we say our goodbyes. The call isn’t even recorded because they have not captured any details about me, my name, my contact details… And certainly they have not connected with me at any level in terms of understanding my needs, giving me any sense of anticipation or desire to experience what they offer, and then the wimpy finish! Every single restaurant or hotel agent lets me slip away without trying to capture the booking!

So let’s turn this service story around. Here are five tips to make your business successful.

Create a Service Excellence Programme in Five Steps Step 1: Set Service and Sales Goals

Goal setting in the hospitality business often gets stuck in finance. In businesses, too often there is a disconnect between financial targets and customer service. To make target, Heads of Departments need to translate financial targets into monthly, weekly and daily service and sales targets, including upselling

34

H&RT JUNE/JULY 2016

and cross selling a whole range of services. If your business has developed values, such as ‘teamwork’, ‘courtesy’, ‘proactivity’, then you need to translate those lofty values into success standards that are clear and applied in each department.

Step 2: Lead the Charge

A strongly led team will be more engaged, more focused and more effective.

In the busy environment that is the hospitality sector, operational issues seem to make the most noise, so on the job training and coaching gets postponed or cancelled. Where does team effectiveness come from? Ultimately it does not come from your managers and supervisors being on the floor mucking in, but rather in them leading and managing their teams. Training and coaching time has to be built into the operating rhythm of your business and not treated as something to be done “whenever you get the time”.

Step 3: Guide Your Team

Hire for attitude, train for skill. With regular on-the-job coaching and training, you can upskill your team quite quickly but it is a real uphill battle to change a person’s attitude. There is a Chinese saying, ‘If you don’t want to smile, don’t open a shop’. A great tool to help you develop the talent within your team is to use the Skill-Will Matrix.

Guide

Delegate

Will Direct

Excite

The Skill-Will Matrix can help you adapt your leadership style to manage performance in your team

Skill Step 4: Build Positive Relationships

Bad customer service happens all by itself. Great customer service is built on a network of good relationships. The senior management team need to have good relationships with their Heads of Departments, who in turn need to have positive relationships with their teams. You cannot get a positive customer experience

service

if the backdrop is all wrong.

Effective organisations are built on trust, positive attitudes and expectations and lots and lots of open communication between departments and across different levels. A customer can quickly sense a bad atmosphere. But there are other negative outcomes from poor relationships, including low levels of engagement, staff turnover and you can forget any ideas of discretionary effort or ‘going the extra mile’!

Step 5: Take Ownership and Follow Up

“If you’ve any problems, get back to me!” It is indeed tempting after training or delegating to hope that the message has got through and that your team will adopt new sales or service techniques. They won’t. As humans, our instincts are to go back to our old habits so make it your business to follow up any training within 24 hours with observation, feedback, coaching and positive re-enforcement. Conduct some mystery calls.

Research on Customer Service

We all know that loyal customers make profitable businesses. The latest research shows that rather than providing over-the-top service as a way of making an impact, simply getting things right first time and making things easy for our customers are far more motivational. Indifferent service causes a whopping 68% - that’s more than two thirds of your customers – to leave.

Every time we ask our customers to make an effort, we are encouraging them to leave. In mystery calls to some very well-known five star hotels, we have been asked to call back because the Reservation Office was closed.

Often we are quoted a plethora of pricing options that are more confusing than compelling.

So the good news is that great customer service is about getting the simple things right. While undoubtedly you may need an outside specialist to re-ignite your customer service ethos, the real magic will happen within your organisation when managers at all levels show people leadership skills.

For great customer service, everyone, every time, look after your employees first and foremost.

HARDWARE ¨ NETWORKING ¨ SOFTWARE ¨ SUPPORT Quin Road Business Park, Ennis, Co. Clare, V95 TWC1 Email: info@tierneys.ie • Tel: 065 682 8281

www.tierneys.ie

H&RT JUNE/JULY 2016

35

joe dolan

Answers to Everything Frank Corr meets IHF President Joe Dolan

Joe Dolan holds a PhD in Earth Sciences from Queens University Belfast. He has worked in oil exploration in the Middle East, built properties in Carrick on Shannon and is now President of the Irish Hotels Federation.

Joe Dolan has brought his own philosophy to the operation of the Bush Hotel. He is caring of the environment and his employees and has adopted as a motto ‘Happy People making People happy’.

‘I am also a third generation hotelier’, he tells me when we meet at the IHF offices on a lovely day in May.

He also believes that a hotel should be an integral part of the local community. ‘We sponsor Leitrim GAA and local sports clubs and we also support local arts, including an Artist in Residence who stays with us over a six month period’. He takes Corporate Social Responsibility seriously and the Bush has been recognised for its commitment with an award from Chamber Ireland.

‘My family owned a small hotel in Carrick on Shannon and I loved the business, so when the Bush Hotel came on the market in the early 1990s, I waited until the price was right- and then bought it’.

The hotel he acquired was one of the most historic in Ireland, dating back to 1790. Daniel O’Connell, Charles Stewart Parnell, Jeremiah O’Donovan Rossa and Michael Collins had all stayed there and it featured in Anthony Trollop’s first novel, ‘The McDermotts of Ballycloran’.

‘When we opened in 1993, we had eleven employees and I am delighted that eight of those continue to work for us to-day’, he says. “We have one of the highest retention and lowest absenteeism rates in the hotel sector.”

Joe says that community involvement also makes good business sense.

‘When you are seen to be involved, local people, clubs and associations will support you.’

After several owners, including a long period under the loving care of the Maher family, the Bush Hotel had fallen into disrepair and was in sore need of restoration and refurbishment when Joe Dolan bought it.

He takes the same approach to providing work experience for local young people. ‘Any boy or girl coming to us will get really worthwhile experience in hotel work which will be valuable to them as they pursue their careers’, he says.

He was the right man for the job.

And also, he acknowledges, their families are likely to support the hotel.

Joe and his wife Rose, re-opened the hotel in 1993 with 12 rooms which have since grown to 50 and they have also added a bistro, café and a 500-capacity conference/banqueting facility. A development of 66 apartments was added in 2001and in 2007 the ‘Bush Craft Yard’, which houses arts and fashion units, was created on an adjoining site. Joe’s latest project is a garden centre which will provide herbs and flowers for the hotel and will have a small children’s pet farm.

He has also used the history of both the hotel and the town to good advantage.

The hotel gets its name from a bush which grew outside the original building and provided a landmark for travellers. It inspired a Belfast poet called Bernard Gray to write in 1909:

‘When we built new rooms our guests wanted to stay in them rather than in the older rooms. Then “Nationwide” did a piece about Michael Collins staying in the hotel. We did up a room for the TV with pictures of Collins and when the programme went out, we had lots of calls from people wanting to stay in the room. I decided to close it down and do a proper themed Michael Collins room. This was a great success , so I followed up with other themed rooms including a Heritage Room which features a model of the old Carrick gaol, St. George’s Room which has a bell from St. George’s Church in the town and

‘I’ve seen that lovely Bush, from which this building takes its name, It grew so grand beside the door as the place grew up in fame; One clear, bright day it was cut away, but then it never fell, For its name and fame will always live in the lovely Bush Hotel.’

36

H&RT JUNE/JULY 2016

joe dolan

St. Mary’s Room which has a stained glass window from a local Catholic Church’.

He followed this up by naming the meeting rooms in the hotel after local writers John McGahern, Susan Mitchell and M.J. McManus.

Joe is also most environmentally aware with the Bush being the very first hotel in the UK or Ireland to be awarded the EU’s ‘Eco Label’. ‘I was invited to Abu Dhabi to talk about that’, he says.

He became active in the IHF, because ‘I love networking and the Federation is a wonderful, professional and respected organisation’. He held several officer roles before becoming President and looks forward to leading an industry ‘which has become very diverse’.

He is concerned about the imbalance of tourism growth and would like to see more co-operative marketing at local and regional levels and welcomes the development of iconic brands like the Wild Atlantic Way and Ireland’s Lakelands. ‘Five counties earn 80% of all tourism revenue while some seasonal hotels have to earn 75% of their income in 25% of the year. Clearly we need to do something about that imbalance in terms of marketing and product renewal’ The problem, he says, is more acute in peripheral tourism areas which are often more heavily dependent on visitors because of an absence of manufacturing and other economic activity.

He welcomes the commitment in the Programme for Government to retain the 9% VAT rate on tourism services, which he says, has helped many hotels to survive and has helped create 30,000 jobs.

But he is concerned that a potential Brexit could inflict serious harm on the Irish economy and on the tourism industry.

‘The recovery has been helped by a number of positive external factors such as favourable exchange rates and growth in our principal markets. These conditions cannot be guaranteed and we cannot be complacent’.

And with that, Joe Dolan sets off to prepare for the following day’s IHF Council meeting- at GMIT in Galway.

Investment in skills is also essential, he says. ‘The industry now offers excellent, well-paid careers in IT, marketing, HR, yield management and food technology and we must compete for the best people available.’

Cost competitiveness, he says, is a major issue for the sector which is very labour intensive and particularly vulnerable to labour cost increases – for example, payroll costs are approximately 40% of turnover in hotels. This means even a small increase in hourly rates can have a major influence on the bottom line. While he acknowledges that low entry-level wages are−like other sectors − a feature of the hospitality industry, new recruits can look forward to significant career opportunities. Indeed, many successful hotel managers have worked their way up from entry-level positions, he says.

He is not overly concerned about the current shortage of hotel rooms in Dublin, saying that when current projects come on line a balance between supply and demand will be achieved in 2-3 years. ‘A knock-on effect at the moment is that tour operators and visitors are now venturing future afield when they come Ireland, which is good news for regional tourism,’ he says.

H&RT JUNE/JULY 2016

37

FOODforTHOUGHT

The Restaurant Symposium The Restaurants Association of Ireland held their 45th annual general meeting, Restaurant Symposium and Presidents Dinner on Thursday, 2nd June in The Shelbourne Hotel, Dublin 2. The theme of this year’s symposium was ‘Nurturing Talent, Exploring Trends’.

The Restaurant Symposium provides an important business and social platform for Restaurant Owners, Managers, Chefs, industry professionals, service and product suppliers. This year, some of the biggest names in the industry came together to share insights, nurture ideas and to help formulate strategies that will help drive business over the next twelve months. The line-up for the Restaurants Symposium included a variety of national and international guest speakers such as;

ny rants Association Antho

President of the Restau

· Lars Peder Hedberg – Chairman, Nordics, ‘Worlds 50 Best Restaurants’ · Helena Egan – Global Director, Industry Relations, Trip Advisor

Gray, Neven Maguire

· John McGrillen - Chief Executive, Northern Ireland Tourism Board · Alison Hodgson - HR Country Director, Mc Donald’s Group Ireland · James Burke – James Burke & Associates

, Alan Clancy, Leo Molloy

Cornwall

Burke Helena Egan and James Lards Peder Hedberg,

· Malcolm Bell - Chief Executive, Visit

· Niall McKenna – Proprietor/Head Chef/ Apprenticeship Founder,James St South, Belfast

· Leo Molloy - JCF Developments, re st au r ant s include 777, Hugh Jordan Exhibition Stand Dillingers, Luna, SMS, The Butcher Grill · Alan Clancy- Owner of Xico, House, 37 Dawson St, The Ivy and the Bell & Pot Café

Following the successful conference, the Restaurants Association of Ireland held their annual Presidents · John Mulcahy – Head of Hospitality, Failte Ireland dinner for this year’s RAI president, Anthony Gray of Restaurants Association of Ireland Eala Bhán in Sligo. Anthony will remain 11 Bridge Court – Citygate - St. Augustine Street - Dublin 8 - Registered Company No. restaurant 56224 Official Sponsor of

FOODforTHOUGHT

Patrons: Patrons:

FOODforTHOUGHT

FOOD

as the RAI President until 2017. Guests in attendance on the evening included Minister for Transport, Tourism & Sport, Shane Ross T.D. and Chef Neven Maguire.

forTHOUGHT

Neven was also the recipient of this years ‘Mike Butt Award’. Mike Butt was the founding President of the Restaurants Association of Ireland in 1970 and contributed many positive years to the development of the Irish hospitality and tourism industry. This prestigious award is presented

John Mulcahy of Failte

of James St. South Ireland, Niall McKenna

annually at the Restaurant Association of Ireland presidential dinner to those who have had a positive effect on tourism in Ireland. Neven received this award for his outstanding contribution to the hospitality and tourism industry in Ireland over the years.

RestaurantsTraAssociation of Ireland rt Shane Ross nsport, Tourism & Spo for

nister 11MiBridge Court – Citygate - St. Augustine Street - Dublin 8 - Registered Company No. 56224

Official Sponsor of

FOODforTHOUGHT

Patrons: Patrons:

tom moran

The Red Cow at

20

The Red Cow Moran Hotel celebrates twenty years of trading this year and ever present during that period has been proprietor Tom Moran. The Limerick native marks the milestone with construction of a new seven storey building on the property.

The Red Cow Moran is amongst the most recognisable hotel brands across Ireland and despite its split from the Bewley’s Hotel Group, Moran remains optimistic for the future. That optimism is reflected in the current expansion project at the Red Cow site, which looks to capitalise on the current bed shortage being experienced across the Dublin market where demand can out weigh supply by up to 3,000 bed nights during peak periods.

“We’re under serious pressure for demand” notes Moran when detailing the phases of construction which are on schedule to start opening in August. Those new facilities will include a total of 152 bedrooms split between executive and family accommodation featuring floor to ceiling windows that provide a commanding view of the Dublin skyline.

Furthermore, there will be a fitness suite and coffee dock along with a wine and tapas bar – all of which will integrate with the atrium of the principal building.

The current development project marks the first expansion for the Moran family since the sale to Dalata in 2014. The initial August accommodation launch will be followed by the introduction of ancillary facilities that will come on stream to be fully operational by the end of the year, with strong interest from consumers already reflected in bookings to date.

The expansion being carried out at the property was originally granted planning permission prior to the recession and at the time allowed for the construction of a seventeen-story development, with the current design making it possible for another seven stories to be retro-fitted should the need arise. Indeed the development was somewhat prompted by the sale of the wider Bewley’s Hotel Group with the hotel no longer capable of sending overflow bookings elsewhere in the city.

“At the time the council were very happy to give us the seventeen story block, as they see us as a gateway to Dublin” notes Moran, who this year celebrates three decades of continual trading at the location, first with the Red Cow pub and continued to the present day with the landmark hotel.

Throughout the growth of his portfolio, the hotel remained the flagship location for the Limerick native, with the site now holding the key to the next cycle of expansion for the family.

40

H&RT JUNE/JULY 2016

When the economic downturn occurred, the intention for the Moran family was to always retain ownership of their flagship property, which has formed the financial base of their operation for the last twenty years and provided the initial funding to purchase the Bewley’s Hotel Group. When the decision was made to sell, the biggest influence was in fact the need for financial restructuring due to a marked devaluation in property prices as opposed to turnover issues.

tom moran

Once the decision was made to restructure financially the process was conducted in a relatively straight-forward manner, with a number of strong offers naturally emerging for the Bewley’s Hotel Group. Regardless of level of challenges facing a business, Moran holds the belief that independent organisations such as his own have a necessity to make even more accurate key decisions in the right time frame as opposed to larger, publically traded counterparts.

Although such a restructuring phase may test the resolve of many in similar circumstances, Tom points to the advantage of having several members of his immediate family involved in the day to day operations of the company. “My role is overseeing it all, which I enjoy” states Moran adding that the tight bond that can be found in such a cohesive unite can be a contributor to success throughout any situation.

On advice to those facing tough decisions for their own business, Moran was quick to note the importance of working with banks and consultants should the circumstances require.

“The key thing is to get professional advice, you go to the top lawyers and that’s what we did”, declares Moran when speaking of his approach, believing that there is a substantial advantage to working with the most experienced advisors possible.

Over the years Moran has naturally seen many changes and trends throughout his own enterprises and the industry at large, but maintains that quality and personality will always prove a successful blend in attracting repeat business. Of those changes principally he points to a change in drinking culture with consumers “no longer drinking as much in pubs as they used to”, with the availability of bar food now a necessity on getting substantial numbers through the door in that respect.

Regardless of what industry changes may have occurred in that time frame, one constant at the Red Cow has been Moran’s relationship with core suppliers over the decades, which in some cases stretch back to the first days of business at the hotel. The majority of produce served at the Red Cow emanates from Irish farms, with the desire for quality ensured through extensive dialogue with wholesalers and even includes visits to farms to ensure standards exist right through the production process.

The current build already has the positive indicator of the first three months of the accommodation being fully booked past the first phase opening. With the completion of the project on the horizon, Moran added that he would be open toward the possibility of “re-expanding his portfolio, given that many key staff members have been retained as part of Moran Hospitality” following the break away from the Bewley’s Hotel Group.

“We also have no borrowings at the moment, so we have a clean sheet and will be in a better position than others looking to buy” states Moran on the possibility of further acquisitions. Additionally, he pointed to the relative strength of former assets during the period of their sale and indicated a potential return to similar locations across Ireland and even the United Kingdom being a logical progression in time to come.

In an industry that is increasingly dominated by consolidated brands and third party bookings, the Red Cow under Moran maintains a strongly personable presence in the Dublin market. With construction nearing completion, the future looks encouraging with the new facilities set to reinforce the strength of the Red Cow name for future years, with further potential expansion at the site still possible. The reason for such expansion in the eyes of Moran, being primarily down to the strength of that brand as a result of consistent quality through the years.

Colm Ryan

H&RT JUNE/JULY 2016

41

GMIT news UNIQUE LEARNING EVENT FOR GMIT TOURISM & ARTS STUDENTS Wine journalist Lesley Williams delivers Albariño Masterclass Irish Examiner journalist Lesley Williams, in association with the Spanish Embassy, delivered the Albariño Masterclass which explored some of the world’s most famous white wines, to students in GMIT’s College of Tourism & Arts (CTA) recently (Friday 15 April).

Denomination of Origin (DO) Rías Baixas is renowned for the Albariño grape, an indigenous variety that produces some of the world’s best known white wines.

Located in the Galicia region of north-western Spain, which bears a strong resemblance to the green fields and rocky coasts of Ireland, Albariño is the flagship of this coastal region. In Rías Baixas’ unique climate, Albariño shares the same mineral-rich soils and cool climate as the world’s other renowned white wine-producing regions, including France’s Loire Valley, New Zealand and the Rhine region of Germany.

The Albariño lecture was the second Masterclass delivered to GMIT Tourism & Arts students this semester. In February, world renowned sherry expert Javier Hidalgo delivered a Sherry Masterclass to first year students on the Bachelor of Business in Retail Management and third year students on the Bachelor of Business in Bar & Restaurant Management, and staff, at the Galway (Dublin Road) campus.

Elizabeth Fox (left), GMIT lecturer, and Lesley Williams who delivered the Albariño Masterclass in association with the Spanish Embassy to degree students in the GMIT College of Tourism & Arts.

GMIT’s own wine and sherry expert, lecturer Elizabeth Fox, also took part in organising this event. She was recently awarded a special prize for the highest result in the ‘World Certified Sherry Educators Programme’ in Spain. Elizabeth is now one of 25 professionals from around the world who qualify as a Sherry Certified Educator for 2015.

Speaking about the recent event, Elizabeth Fox says: “the Masterclass on Albariño was very educational for the students, who enjoyed the opportunity of tasting a selection of Albariño from the same region from various producers.

All of the wines showed different characteristics however like family members; they also had a familiar flavour profile, showcasing the Albariño grape variety’’.

For further information about GMIT Tourism and Arts programmes: http://www.gmit.ie/college-tourism-and-arts/college-tourism-arts

European Region of Gastronomy Jury visit Galway and GMIT Three of the European Region of Gastronomy Jury, led by Dr Diane Dodd visited Galway and GMIT last week for a whirlwind 48 hour visit. The official designation will be handed over to Galway in June at the IFAMA conference in Aarhus- Central Denmark Region. The award will be presented by the European Commissioner for Agriculture and Rural Areas, Phil Hogan The process to seek this designation began last summer following engagement with the European Capital of Culture team and food was identified as a strong theme. Last September Galway County Council, Galway City Council and Galway Mayo Institute of Technology signed the cooperation agreement allowing Galway to become a member of the European Region of Gastronomy Platform. Teagasc have also joined the

Jury panel and Lisa from Saol Cafe in Galway who organised a lunch in County Hall with produce from all Galway food producers.

42

H&RT JUNE/JULY 2016

platform and have been leading discussions on how Galway’s farming and agriculture sector will support and engage with innovations and the programme of work.

The European Region of Gastronomy Award recognises innovation and integration in gastronomy, culture, tourism and economy. The regions awarded the title should demonstrate their uniqueness through offering a comprehensive and complex experience to a visitor created as a result of creative coexistence and appreciation of culture, gastronomy, and art or artistic expressions.

The Jury decision was communicated with the assembled audience and noted the extensive and far reaching stakeholder base the Galway team had engaged with. The jury also commended the ‘grass roots initiative’ approach the Galway team adopted in terms of embedding this work across communities and schools.

During their visit to Galway the Jury experienced many aspects of gastronomy and culture including an engaging Food Tour experience with Sheena Dignam (https://www.facebook.com/Galway-Food-ToursAround-the-Market-Place-1395621034053388/) , the launch of the Galway International Arts Festival, visits to various local producers including Kelly’s Oysters, The Friendly Farmer and the European Capital of Culture event ‘Taste of Headford’. They also spent half a day in GMIT discussing research opportunities for the school and the soon to be launched European Young Chef Programme which GMIT will host in 2018.

GMIT culinary graduates also had an opportunity to cook for them when they dined in West at The Twelve Hotel in Barna, Kai and Cava.

Galway will host a platform meeting for European partners in 2017 and this will see more gastronomes and food experts visit our city and Institute.

GMIT news

Industry Collaboration -

Irish Hotels Federation Meeting in GMIT

Dr Fergal Barry, President of Galway Mayo Institute of Technology recently welcomed delegates from across Ireland to the Irish Hotels Federation meeting hosted by the Institute on the main campus Galway campus.

President of the Federation Joe Dolan, CEO Tim Fenn and colleagues from across Ireland, including many GMIT graduates heard from the President of the ongoing financial challenges the higher education sector faces.

In addition Cáit Noone, Head of the College of Tourism and Arts (CTA) outlined how the school has grown over the last eight years and shared updates on student’s numbers, staff profiles, curriculum development for the future and USP’s.

The event was an excellent opportunity for the school to update colleagues on all developments including new work based learning programmes currently in development and post graduate opportunities.

If any industry colleague would like to join CTA curriculum focus groups please email cait.noone@gmit.ie for further details.

GMIT President, Dr Fergal Barry

GMIT Culinary Arts Management Students Win Award for their Veggelicious Cake Range Cork, Meath and Galway students win ‘GMIT Development Chef of the Year’ accolade from Blenders GMIT Culinary Arts students Alexandra Bourke from Co Cork, Catherine Carroll from Co Meath and Michelle Connor from Co Galway, have been named the winners of the GMIT Development Chef of the Year 2016 competition in association with Blenders.

The event is the culmination of a year’s work by the fourth year students on the Bachelor of Business in Culinary Arts Management degree, bringing together modules in New Product Development, Business Creation, Business Plan, Visual Design and Sensory Analysis. In groups of three, students were tasked with developing an innovative food product as well as a business plan for their product.

Five groups, totalling fifteen students, presented their ideas to a panel of judges which included Artie Clifford, Chairman of Blas na hEireann Irish Food Awards; Michele Santry, Food To Go Musgrave Retail Partners Ireland; and David Chandler, Sales Director Blenders.

The winning team’s project ‘Veggelicious’ is a vegetable-based cake range that is gluten free, dairy free and free from refined sugar with varieties, lemon and courgette, ginger and parsnip, and chocolate and beetroot. The product was right on trend being entirely natural and extremely low in sugar and was presented with a clear business plan.

David Chandler, Sales Director from Blenders commented “We are delighted to be sponsoring the Blenders GMIT Development Chef of the Year and we would like to thank the students and staff of the college for all their hard work that went in to creating a truly wonderful event.”

This year’s competition was open to fourth year students undertaking the Product Development module as part of their Culinary Arts Degree.

All competitors received a commemorative chef jacket from Blenders for participating in the event and a bursary was awarded to the winning team.

For more information on GMIT’s Culinary Arts programmes, visit: http://www.gmit.ie/college-tourism-and-arts/college-tourism-arts

The winning team: Front row David Chandler, Sales Director of Blenders, GMIT Culinary Arts Management students Michelle Connor from Claregalway, Catherine Carroll from Kilmessan, Co Meath, and Alexandra Bourke from Kanturk, Co Cork, winners of the GMIT Development Chef of the Year 2016 in association with Blenders, and Michelle Santry, Musgraves Food on the Go. Back row, L to R: Artie Clifford, Chairman of Blas na hEireann Irish Food Awards, and Turlough Rafftery, GMIT Innovation Centre. [Photo by Joe Travers.]

All the entries were to a really high standard; Products were Bellaroons Macaroons, Supergrain superfood crisps, Just Add Water gluten-free instant soup, and Strictly Vegan spiced vegan burgers. All of the students did themselves and their lecturers proud with their projects.

Lecturer and mentor Anne O’Leary says the standards were exceptionally high. “Working in groups have provided the students with the opportunity to learn collaboratively. It gives the students peer support, allowing for the sharing of ideas and knowledge and at the same time allowing student to understand the dynamics of group work. This transferable skill is required by employers of our graduates.”

H&RT JUNE/JULY 2016

43

INFORMED Your partner in delivering financial success We believe giving clients direct access to our most experienced partners is key when it comes to helping them make the optimal business decisions. Isn’t it time you leveraged our experience to make better financial decisions?

Talk to us about how we could help you by calling us on: +353 1 6142500 or email us at info@smith.williamson.ie

Smith & Williamson Freaney Limited Authorised to carry on investment business by the Institute of Chartered Accountants in Ireland A member of Nexia International

UNIFORMS

Recently designed the uniforms for Conrad Hotel new look

www.dvprofessional.ie

www.smith.williamson.ie

Conrad Hotel

Martin Mangan started as general manager in the Conrad Dublin on the 1st of April 2008 and he has been in the position eight years now. “It’s gone by very fast. I thought I’d be here three years but the recession hit so that put the brakes on a lot of things!” Martin describes his first year in the position, “despite starting on April fool’s day I was very lucky, we had a very strong six months trading before the recession hit in September 2008 when everything just fell off a cliff”.

Martin describes how the hotel managed during the early recession period, “We had already begun to look at the business strategically and we knew, even before the recession that we needed to make changes to the structure as it was unsustainable long-term and we needed to create value for our shareholders ultimately. Unfortunately, a lot of the savings made were eaten up by the decline that we saw in our business between Sept 2008 and 2012. We lost a lot of good team members, who had a lot of service, so then our challenge became how do we maintain the level of expertise we were losing and keep the standards of service. We invested heavily in training and development and as a result we actually saw an up-swing in our service quality”.

H&RT JUNE/JULY 2016

45

Conrad Hotel

During the tough years of the recession Martin estimates that turnover dropped by as much as 30%. Martin continues, “We didn’t ask the Team to take a pay cut but we did ask them to work hard and do more and they did. We managed to hold on to loyal customers and we got through it. By 2012 we were beginning to see an upswing but it was tough for a good three and a half years”.

However, Martin believes you learn more in a recession than you ever will in a boom. “I remember the recession in the 1990’s, the Gulf War, SARS, the second Gulf War and then Foot and Mouth. But the years we have just come through are nothing like those times were”.

Now the Conrad is undergoing a refurbishment of more than eightmillion euro. “Well, we’re calling it a complete re-positioning because it’s so extensive! Planning started two years ago and it felt like a great vote of confidence from our key stakeholders. We began work in November 2015. We’ve completed 50% of our bedrooms and we’ve just opened our new brasserie, The Coburg , named after the Iveagh Gardens, which once was called The Goburg Gardens. The Coburg is an all day true brasserie experience. It is open all day every day from breakfast right through to 11pm serving the same menu all day. In keeping with a brasserie, The Coburg is what you would expect to find in London, New York or Paris, serving classic brasserie dishes, but with a very distinctive Irish twist where there is a real focus on locally sourced seasonal produce using artisan suppliers. Some dishes include; fresh whole grilled mackeral, steak frites, seafood boulibase, lobster roll and steamed mussels.

Martin continues, “The design narrative for the hotel is Nature and Literature and I think we’ve been really successful in creating a sense of place and welcome. Our designers have taken references from the Iveagh Gardens with its diverse and chequered history to the characters conjured by Jonathan Swift, the hotel interior shall be softly steeped in this rich and elegant tapestry with it’s own story to tell”.

In terms of design, the team at the Conrad worked with Fabled Studios based in London whose Director’s before setting up Fabled Studios worked for the late David Collins who hailed from Ireland and emigrated to London many years ago. Martin explains, “We considered the arrival experience of our guests’ right through to our bedrooms. We are currently

46

H&RT JUNE/JULY 2016

Conrad Hotel

finishing our new bar and lounge called Lemuels. Lemuel is a pseudonym of Jonathan Swift and named after the fictional character Captain Lemuel Gulliver in Gulliver’s Travels so it ties in with our literature theme. We are confident Lemuels will become a destination in its own right”.

“We believe we are creating really interesting spaces that people will want to visit whether they are guests of the hotel or locals.

Our bar, Alfie Byrnes by Galway Bay Brewery is a craft beer bar serving over 35 craft beers and one of the largest collections of premium Irish Whiskeys .We were actually one of the first hotels to offer such a concept and it has been an incredible success”.

The Conrad Dublin’s commitment to working with Irish businesses also extends to the various aspects of the hotels refurbishment. “We used local Irish companies such as Dunmore the Fitout out Company from Kilkenny who have produced some exquisite pieces all produced in Kilkenny and the quality is a testament to the great Irish craftpeople working in this sector. We used Castlebrook, another well known Irish company for our case goods in the bedrooms and a lot of our seating, in the Coburg and Lemuels. Our main contractors are Townmore Construction from Offaly who have been with us throughout the entire project”.

to wear name tags in our outlets and we have given careful consideration to the look and ethos of our staff and how that fits in to the hotel overall”.

So is the hotel on track with the re-positioning so far? Martin says, “we will be finished the current phase, by the middle of June which includes, 92 bedrooms, corridors, the complete refurbishment of the ground floor including the creation of two new exciting outlets The Coburg and Lemuels and an external face lift and new entrance to the Conrad. In late November we hope to commence work on the remaining 100 bedrooms, which we hope to complete by early 2017”.

According to Martin The Conrad Dublin represents smart luxury, intuitive flawless personalised service and the brand promise for Conrad Hotels and Resorts which is “Never Just Stay, Stay Inspired”. This is what Conrad Dublin guests can expect when arriving at the new look Dublin Conrad.

As well as investing in the physical aspect of the hotel, the Conrad is also investing in its staff. Martin explains, “Debra Vale the well known Irish Designer has designed a bespoke wardrobe for our staff, tailored to each individual. Our Team are no longer required

H&RT JUNE/JULY 2016

47

CAFÉ SOCIETY

3

It is traditional to think of the Irish as a nation of tea-drinkers, with the current rise on our high streets of the coffee shop being a more recent American import.

The reality is that the seemingly unstoppable growth of coffee shops through out the land is a phenomenon that has been seen before in Ireland.

5

2b

1a.

1b.

2a.

2b.

2c.

3.

4.

7

3

2a

2c

BE609WH Craft White Low Cup 12oz - (case of 36) BE639WH Double Well Large Saucer - (case of 36) BG909BL Cappuccino Cup - case of 6) BG910BL Cappuccino Cup Saucer - (case of 6) DE605 Stoneware Milk Jug 568ml - (case of 6) C4082 Catalina Latte 28cl, 10oz - (case of 12) CB679 Looping Drinks Tumbler 26cl - (case of 24)

4

6

5.

6.

7.

8.

9.

10.

11.

8

9

DF378 Lexpress Drinks Stencil DF362 Tulipcup Pastry Cupcake Case (case of 200) DF363 Tulip Stainless Steel Sheet: 22 Muffins BB455 Espresso Tumbler Crumple Cup (case of 6) BB336 Basalt Slate Tray Ident 14x8cm (case of 6) DF372 Master Class Artsea Appetiser Serving Set BG673 Basalt Rect 2/4 Tray Slate 54x16.5cm Black (case of 2)

Bunzl McLaughlin, 72 Cathedral Road, Armagh, BT61 8AG. Tel: 048 3751 1999 email: bmlmarketing@bunzl.ie

CAFÉ SOCIETY

The trend for coffee houses in Ireland dates back initially to 1698, to country towns found in Dublin, Cork, Limerick, Kilkenny, Clonmel, Wexford, and Galway, and slightly later in Belfast and Waterford in the 18th century.. As the popularity of tea grew rapidly during the 18th century the number of coffee shops went into sharp decline and they had virtually disappeared by the end of the century.

1a

But in the late 1990’s the coffee shop started to make a dramatic comeback driven in no small part by the establishment of the 3 major chains who have come to dominate the market in recent years. The most recent phase of this growth has been the rise

1b

of the third-wave of Artisan coffee shops with their holistic focus on everything involved in delivering the perfect cup of coffee, from the quality of the beans themselves, through the roasting process to the way the coffee is made and served by the barista.

22

So if you want to take advantage of history’s latest love affair with the coffee shop and create the Artisan look for your café, bar or restaurant, how best to do it? We’ve put together a range of ideas to inspire you..

The growth is set to continue with the

23a

23b 23c

rise of the third-wave Artisan coffee shop

2b

Catering Design Solutions (CDS) are a division of Bunzl Mclaughlin, the leading supplier of catering supplies across Ireland. CDS are experts in commercial design, as well as specialists in the provision of equipment and furniture, partnering with globally recognised suppliers. Having worked with Micro Roasters to leading names in the Coffee industry, CDS works closely with customers to achieve the right design solutions. CDS create a video walk-through, to provide a greater insight into how the completed design will look when implemented.

2a

Once design is complete Bunzl McLaughlin bring you the very latest trends and ideas from around the world to create the look and atmosphere of your service - we’ve got it all..

For a free consultation please email bmlmarketing@bunzl.ie

20

17

12 14

18

10 15 13

16

11

12.

13.

14.

15.

16.

17.

18.

DE357 Large Ribbed Glass Dome DE361 Round Serving Board In Acacia DF373 Master Class Artesa Glass Two Tier Storage Jar D7833 Large Rustic Fruit Box D7832 Medium Rustic Fruit Box EC703 Baroque Display Crate DE456 Melamime Driftwood Serving Board 27x14cm (case of 6)

19

19. D7806 Patisserie Block/Riser 20. DE565 Tuscany Paddle Chalk Board Stand Acacia Wood (case of 6) 21. DF379 Wire Memo Board 22. DF375 Le ‘Xpress Deluxe Coffee Grinder 23a. C8923 Preserve Jar Clip Top Lid 1 litre (case of 12) 23b. C8922 Preserve Jar Clip Top Lid 0.75 litre (case of 12) 23c. C8921 Preserve Jar Clip Top Lid 0.5 litre (case of 12)

Bunzl McLaughlin, 72 Cathedral Road, Armagh, BT61 8AG. Tel: 048 3751 1999 email: bmlmarketing@bunzl.ie

21

design

Catering Design Solutions

gives Star Treatment to new Dublin Restaurant Ideally located in Dublin’s Silicon Docks Osteria Lucio is the beautiful restaurant of two Michelin star Chefs: Ross Lewis (Chapter One, Dublin) and Luciano Tone (Ristorante La Fermata, Italy). The chefs who have been friends for many years, created Osteria Lucio to unite their love of the very best of food from both Ireland and Italy.

Having worked with members of the Bunzl Catering Design Solutions (CDS) team before, Chef Lewis knew it would be a good fit to work together on this complicated project and with a quick turnaround being essential; CDS were keen to provide everything required from beginning to end.

Ken Lynch, Business Development Manager of Bunzl CDS talks through the brief, “Ross had taken over a pre-existing restaurant and the front of house area combined three main elements; a large wood fired pizza oven, a bar and a barista station; but the functional design of the workspace didn’t flow well. This meant the staff where very constricted in their movements and competing for space. The existing front counter was cold and uninviting for customers to sit at, it needed to be redesigned to be more inviting and to increase revenue intake”.

Ken continues, “Working closely with Ross Lewis and Interior Designer Kari Rocca, we talked through the various problems and how it was important that the new space look, feel and work more efficiently. We went through several drafts to refine the layout and to make sure it functioned effectively. After the initial design process CDS drafted a full 3-D render so the client could see exactly what the space would look like and then digitally “walk” the area on computer to know exactly how each section will work . The client can see the finished look from all angles so every aspect can be ironed out before any work begins on site. Once the design process was complete the real project management began”.

Utilising Bunzl’s global presence, Catering Design Solutions work with a number of trusted Irish, UK and European suppliers; this ensures that once a projects design and functional layout is agreed, they are confident in completing the work as quickly as possible.

Ken explains, “We understand that in today’s market our clients generally have a seven day operation. This means any large fit out and refurbishment time has to be kept to

50

H&RT JUNE/JULY 2016

design

Typical CDS customer presentation

a minimum to prevent negative impact to profit. The works on the Osteria Lucio project had to take place within a tight three day fit-out program which presented considerable challenges in terms of trades and logistics. It required effective project management between all trades and we got as much as possible done off-site. We prefabricated the main front counter for example, so that when the existing counter was removed, refitting and installation was completed very quickly”.

CDS successfully created an inviting and functional front of house area in the Italian style restaurant. They increased the available seating at the counter to improve revenue whilst creating a seating destination, where customers can interact with the staff. In addition, they increased the internal counter space needed to allow prep work for pizzas, starters and bar operations; including a cocktail preparation area. Finally they managed to integrate a dedicated Maître d’ station; all without encroaching upon the existing restaurant table space.

However, did such a precise brief create any new challenges for Bunzl CDS? Ken says, “This was a complicated brief. It was very detailed and it had a very particular set of requirements in terms of space efficiency and design.

Chef Lewis was very clear in what he wanted, he had visited restaurants in the United States and he had a good understanding of the softness and warmth he wanted to bring to the counter. Kari was keen to bring some unique design finishes in this project which met those particular requirements. For example, the main counter combines three finishes in bespoke joinery, Carrera marble and pristine subway tiling. We installed a unique hanging display unit in lacquered mild steel and Kari also used lighting in a way that maximises the warmth and softness our client was looking to create”.

Bunzl CDS are well known for their ability to inform clients of the market leading solutions for efficiency and function in any kitchen area. Ken and his team were able to present their clients with the latest innovative and cost efficient appliances and storage solutions for this project. “There was limited scope for new equipment within the project however Ross was keen to

integrate a good quality refrigerated counter for additional storage. A GRAM unit was selected, both for its high quality build and as they are the market leader in energy efficient commercial refrigeration. We are very aware that in today’s market, efficiency in all areas, including appliances is critical to maximising profits for our client’s .Bunzl CDS are always looking at trends in this area”.

Osteria Lucio received a beautiful, functional front of house counter with appealing seating, a defined and usable Maître d’ Station, as well as more efficient workflows and extended prep space in the pizza area for chefs. However, where CDS excels is in the behind the scenes work. The design and project management from beginning to end that goes into creating a unique finish for a quality restaurant.

www.cateringdesignsolutions.net Ken Lynch, Business Development Manager M: 086-7956211 T: 048 37511999 E: ken.lynch@bunzlcds.com Linkedin: Ken Lynch Twitter: KenLynch_BCDS www.cateringdesignsolutions.com follow us on:

Bunzl McLaughlin, 72 Cathedral Road, Armagh, BT61 8AG Call for free quotation

H&RT JUNE/JULY 2016

51

The great taste you can trust. Flora, a blend made with 100% plant oils, is lower in saturated fat than butter* Discover the full story at ufs.com *Flora Original is 78% lower in saturated fat than butter, Flora Buttery is 70% lower in saturated fat than butter.

artisan produce

“Up to a standard not down to a price”

now available nationwide Nationwide Distributors Lynas Foods, lynasfoodservice.com/ 048 7035 0600 (ROI), 028 7035 0600 (NI)

Derrynaflan Foods, www.derrynaflan.com 021 4636450 La Rousse Foods, www.laroussefoods.ie 01 6234111 (ROI), 028 9043 2522 (NI)

A Quick Guide to Kelly’s Products

Kelly’s Black Pudding Kelly’s White Pudding Catering sizes black, white and black with a white core

For the best part of a century Kelly’s Butchers in Newport, Co. Mayo have been quietly making their mark with superior black and white puddings and speciality sausages. Today, with the increased capacity their new state-of-the-art manufacturing facility gives, Kelly’s quality products are available countrywide through a network of distributors.

Started by Dominick Kelly in the 1930s, the business has been run by three generations of the family ever since.

The company motto is “We make up to a standard, not down to a price” a confident declaration of their commitment to premium quality. The packaging has been updated, pack sizes have changed to suit the catering and food service market – but the products remain exactly as they were.

In terms of the product Kelly’s puddings have a compelling USP - they don’t break up when cooked. This gives chefs the flexibility they need in terms of presentation as well as confidence in a superior flavour. Chefs are using them as components within complex dishes, as a garnish and even within sweet dishes. Kelly’s Puddings have moved with confidence from the breakfast buffet onto the most elegant dinner tables in the country.

Sean Kelly is a regular face on TV and voice on radio both in Ireland and abroad, and Seán Kelly was ceremoniously made Ireland’s first Knight of the Black Pudding. The business has consistently featured as prize winners in national and international competitions for artisan food produce. This has brought them to the attention of quality food stores everywhere – for example Kelly’s were recently asked to supply samples to Harrods of London. SuperValu and the Musgrave Group have been long-time supporters of Kelly’s products and the family would like to thank them for their help and assistance.

Why chefs love Kelly’s Puddings

- Exceptional taste and flavour - Hold shape when cooked - Convenient catering sizes - Outstanding texture

H&RT JUNE/JULY 2016

53

artisan produce Testimonials Neven Maguire, MacNean Restaurant, Blacklion

“For me Sean Kelly symbolises everything that is good about Irish food, his passion, his love of good food and his products are so consistent and delicious. I am very proud to know him and use his produce in the restaurant”

Georgina Campbell, Ireland Guide, Georgina Campbell Awards

“A legend in the West of Ireland and first port of call for many discerning visitors, this excellent family-run butchers shop operates its own licensed abattoir and is especially famous for sausages and puddings, notably the traditional ‘Putóg’. A cheery figure instantly recognisable in his jaunty butchers hat, Sean is the very best kind of butcher, tirelessly championing local produce and constantly dreaming up delicious new ways to give traditional foods relevance in a fast changing world.”

Tom O’Connell, O’Connell’s Restaurant Ballsbridge

“It must be the best part of ten years now since we first added Sean Kelly’s Newport Black Pudding to our menus. We consider it to be one of the finest Black Puddings in Ireland. It is consistently excellent. It ‘sings’ on its own ... served with a little Bramley Apple Sauce and some Grainy Mustard Cream - delicious.”

John McKenna, Food writer and The Bridgestone Guide

“Sean Kelly is a revolutionary, and one of the principal instigators and architects of the County Mayo culinary revolution that has blessed the county in the last decade. His creativity, and his passionate championing of his town and his county, is always inspiring, not least because Mr Kelly does it with a twinkle in his eye.”

www.kellysbutchers.com

54

H&RT JUNE/JULY 2016

Kelly’s Black Pudding and chocolate truffles by Jonathan Keane of Lisloughrey Lodge

Bring out the best in every burger.

Discover menu winning burger recipes at UFS.com

21 - 22 June 2016 DUBLIN, IRELAND