Hotel & Restaurant Times 201307 Jun/Jul

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COVER: Pádraic Óg Gallagher & Adrian Cummins, RAI

NEWS CLIENT RETENTION KEEP VAT AT 9% IFSA NEWS RAI AWARDS FÁILTE IRELAND NEWS WINE MANAGEMENT & SUPERVISION RAI NEWS IHF CONFERENCE CLIFFS OF MOHER WALK TOURISM IRELAND NEWS FLOGAS FOOD COMPETITION UNDERCOVER WITH INVISIO BOOKASSIST BALLYMURRIN MILKING PARLOUR GMIT LED LIGHTING BIM BORD BIA LOOP HEAD

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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) Business Development: Alan Doherty (01-2842909, alan@hotelandrestauranttimes.ie) Contributors: Pavel Barter, Frank Corr, Caroline Leddy, Niamh McGregor, Conor McTernan, Ciarán Rowe & Des O’Mahony, Tony Shone, IFSA,

ALL CONTENTS OF THE MAGAZINE ARE COPYRIGHT OF HOTEL & RESTAURANT TIMES: H&R HOUSE, CARTON COURT, MAYNOOTH, CO. KILDARE. TEL/FAX: 01 628 5447.

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Restaurants Association of Ireland, Tourism Ireland & Fáilte Ireland Printing: GPS All paper used in the production of this magazine comes from certifiably sustainable forestry.

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Renewed optimism The current economic climate continues to set challenges for the country and the tourism sector is not immune from these trials and tribulations. With our unemployment figures continuing to remain stubbornly in double digits, it’s imperative anything that can be done to alleviate the situation is considered. Incentives to assist with this crippling barrier must be innovative and clearly focussed. The issue of VAT is one such area where real progress can be made and show definitive results. This was put into stark focus at the recent RAI AGM, where economist Tony Doyle of Dublin City University outlined the reasons for retaining the rate at its current value.

editorial editorial editorial

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He addressed the conference with the analysis undertaken by the Department of Finance, as well as independent research drawing on international literature, that supports the 9% VAT retention. He began by putting the industry into perspective, showing in a practical manner the widespread repercussions a VAT increase could bring. “The restaurant sector is very large,” he said, “and depending on how you define it accounts for approximately 53,000 people, not including the catering sector’s 10,000.

It’s also an area of huge entrepreneurial effort. By and large, aside from a few chains, thousands of individual entrepreneurs show great talent and capability.”

When the issue was first mooted concern was expressed that the savings wouldn’t be passed on. However, this concern seems to have been baseless. In fact, evidence would show to the contrary.

Tony identified two broad mechanisms that are taken into account when evaluating the effects of a lower VAT rate. One of these is the concept of ‘passing on’, where restaurants pass the savings on, meaning cheaper meals, more covers and in turn increased output and jobs. The other mechanism is ‘protection’- maintaining the jobs that are already there and preventing closures.

Tony added that according to the gathered evidence this is indeed the case with the Irish experience. The VAT reduction in 2012 ensured savings were passed on to the customer and it also brought about broader job creation in the hospitality sector, with figures identifying an estimated 5600 jobs created in the subsequent twelve months, not taking into account the myriad of support jobs associated with the restaurant industry also created.

Tony said: “Expenditure is about 2.5 billion on restaurant activity. It’s also a very labour intensive industry. Every bundle of expenditure generates a lot more jobs than the multinational sector, for example, pharmaceuticals or computers. It’s a good sector to target in terms of job creation. It has tremendous growth potential.”

Other reasons for optimism were the latest CSO figures which indicated continued increases in tourist numbers and, more importantly a continued sustained growth in tourism.

The CSO revealed growth across all main market areas, led by North America and continental Europe. Given that Easter fell in March and this may have had a small influence on the figures, the general trend is still clearly very positive. Another source of encouragement is the rise in UK numbers. Great Britain’s market registered an increase of 1.4%, with 570,200 visits – the highest since 2009 and whilst this market is still viewed with concern it is encouraging to see the increase, however small. It is hoped that Tourism Ireland can build on this, as noted by Niall Gibbons of Tourism Ireland: “We know that Great Britain (-2%) continues to be challenging, with the pace of economic recovery and weak consumer confidence still continuing to impact on outbound travel. We are implementing our ‘GB Path to Growth’ plan, developed in conjunction with industry partners, to return this – our largest – market to sustained growth.” The plan is to grow British holidaymakers by +20%, meaning an additional 200,000 holiday visitors per year by 2016. And, consumer confidence is vital if we are to sustain tourism growth. Despite the challenges, it is encouraging to report on another period of an increase in tourist numbers and, talking to the industry, most are quietly confident of a good season.

The continued concern expressed re training as one area that demands focus and the need for targeted programmes to be put in place to ensure continued support of the development within the sector.

So let’s hope that our ministers, before they depart for the "Summer Hols" come up with some real and substantive initiatives to both support the sector and increase employment numbers here.

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Cyril McAree Editor

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NEWS Butlers fight poverty

NEWS

Head Chef at Stonehouse

Butlers Chocolates launched a charity initiative for St Vincent de Paul called ‘ Butlers Cup for SVP’. They donated all sales from their hot drinks nationwide, to SVP on the 14th of May. St Vincent De Paul is the largest, voluntary, charitable organization in Ireland and it combats poverty in all forms by giving practical assistance to those in need.

Retail therapy

Stonehouse, the newly opened restaurant in Clonmel has appointed Mark Ahessy as Head Chef. Mark brings fantastic experience having worked at Dublin’s Pichet, L’Ecrivain and Chapter One. He has created a summer menu packed with local, seasonal produce from Fethard Poultry to Cashel Pork. The restaurant has recently been nominated for Best Restaurant, Best Customer Service and Best Chef in Tipperary at the Restaurant Association of Ireland regional awards.

Tech travel

Luxury Ireland is a new company that offers a bespoke shopping experience to International travellers in Ireland, promoting good value and quality in brands and products. The network is member based and has collaborated with Irelands leading retailers Arnotts, Brown Thomas and Dundrum Town Centre to provide this service to target high net worth individuals. The service is booked in advance through luxuryireland.ie and can be customised to the customer’s needs and wants. Perks include refreshments on arrival, personal shopping assistants, dedicated changing rooms and concierge services.

According to Taxfree worldwide, a partner with Luxury Ireland, the total market for non-EU sales was estimated to be worth €100,000,000 last year for Ireland alone.

Corporate guests at The Tower Hotel in Waterford City are in for a treat, with their new range of smart rooms, which offer a high tech environment for business travellers. The rooms are designed to provide the ideals for working on the go, with features such as a large LCD TV, which doubles up as a tablet, and a 50megabite dedicated Wi-Fi spot. The rooms combine high tech facilities with added comfort and scenic views of the River Suir and the 13th century Reginald’s Tower.

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NEWS

Aramarks new executive chef

ARAMARK Food Services has hired Peter Brennan as Group Executive Chef. He will head up the food service menus and work on creating healthy, trendy menus, using fresh and local suppliers for over 200 restaurants. The company itself employs 4,000 people in Ireland. Peter has worked in an array of highclass restaurants from Grosvenor House, The Savoy and Turners in London and Parknasilla House and Mount Juliet in Ireland.

Open Vote

Voting in the all-island Great Carvery of the Year competition is now open and the Great Carvery team is calling on the public to help them choose Ireland’s Great Carvery Pub of the Year and Great Carvery Hotel of the Year for 2013.

Now in its fourth year, the all-island competition is firmly established as the premier carvery competition on Ireland and Northern Ireland’s culinary calendar.

Registration is now closed and voting is open to the public who will have until Sunday, 7th July to cast their all-important vote. Voting for your favourite carvery is also easier than ever as, for the first time, a text vote has been introduced alongside the traditional online vote. Simply text the word HOTEL or PUB, followed by the name of the establishment to 51500. Alternatively, you can log on to www.greatcarvery.com and follow the simple steps on screen.

For more information visit www.greatcarvery.com.

Chowder champions

Operations manager at the Conrad

For the second year running, The West Bar in Westport, Co Mayo has been given the All Ireland title for Chowder Champion. The All Ireland Chowder Cook-off took place in Kinsale and welcomed chefs, fishermen and commercial producers from all over Ireland to compete for the prize. The West Bar has a great reputation as a gastro pub and attracts locals and tourists daily.

Takis Melitsiotis has been appointed as new Operations Manager at the Conrad. Along with the management of all hotel operations he will specifically focus on the hotels service and revenue.

General Manager, Martin Mangan had this to say: “Takis understands luxury brands and the level of service and expectation associated with hotels such as Conrad Dublin. He is a very experienced manager and earlier roles with similar brands, including a privately owned luxury hotel and country club in the UK, gave Takis a real edge. He has a dynamic, can-do attitude and is a real asset to the team in Dublin.”

Starring Role at Clew Bay

Goat wins the cheese The Irish Cheese Awards, which took place at Bloom in the Park, saw St Tola Ash Log named as Supreme Champion 2013. The organic goat cheese was chosen as the top prize-winner of over 120 entries.

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The Clew Bay Hotel featured on the hit TV series ‘The Takeover’, in early May; former dragon Norah Casey leads the programme. The show saw husband and wife hoteliers Maria Ruddy and Darren Madden exiled from the hotel for 2 weeks while hotel staff took over and ran the hotel with the aim of giving it a major boost.

Operations Manager, Karen Brennan said: “We had to be different, we only had a fortnight and we were determined to succeed. It was hard work, but it was great fun too.”

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NEWS

Cork International Airport Hotel undergoes redevelopment A massive investment has been made in Cork International Airport Hotel of €750,000. The redevelopment includes plans to create a new reception and lobby area. The bar and lounge have been fully renovated and they are opening a new bar called ‘The New Yorker’. Currently in the second phase of redevelopment work, General Manager, Aaron Mansworth says it is business as usual.

Ride the Merrion Way

Weekend of Welcomes At the end of June, Adare is to host a ‘Weekend of Welcomes Festival’. The festival comprises cultural, musical and sporting events. Some highlights are a medieval banquet at Desmond Castle and a Victorian Afternoon Tea party at Adare Manor.

Other activities include village tours, concerts and genealogy workshops. The Adare Weekend of Welcomes will take place between Thursday 27th June and Thursday 4th July 2013.

Canada Calls Air Canada has decided to operate an all year round service between Dublin and Toronto. Minister for Transport, Tourism and Sport Leo Varadkar has welcomed the news saying it is a fantastic boost for Irish Tourism. North America is one of our key markets; they tend to stay longer and travel more around Ireland.

Adding to that, Delta is offering extra services between Dublin and JFK. Aer Lingus are operating extra services from Chicago, Boston and Orlando while United, US Airways and American Airline have all announced new services.

The Merrion Hotel in Dublin is inviting guests to see Dublin on their new custom-made bicycles.

The guided bike tours will take you to all of Dublin’s most loved places. The bikes comes with Merrion Helmets, tote bags, rain macs and an optional home made picnic for your basket.

These unique private tours will cycle guests to Dublin Castle, Trinity College, Grand Canal and Stephens green, to name a few spots.

Fly me to Glasgow Passengers can now fly from Shannon to Glasgow three times a week, all year round as a result of the new Flybe flight. This will be a great service for the much-valued British market and the West of Ireland.

Niall Gibbons, CEO of Tourism Ireland commented on the good news: “Great Britain is the largest and most important market for tourism to the island of Ireland and we are rolling out the new ‘GB - Path to Growth’ strategy to restore this market to sustained growth.”

Many menus at Dunboyne The Ivy in Dunboyne Castle Hotel has appointed a new Executive Head Chef.

John Nagle, previously Head Chef at the Westbury, has kicked off with new summer menus, catering for all dietary requirements including vegetarian, vegan and lactose free options. He has also introduced an Afternoon Tea menu for guests to indulge in the surroundings of the Terrace Lounge, overlooking the grounds.

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NEWS

Wallace counting calories

David Wallace, former Munster and Ireland rugby player, believes he has to be conscious of his calorie intake since retiring from rugby.

He visited the Bord Bia Quality Kitchen where Chef Neven Maguire showed him a recipe packed with protein. Wallace used to consume up to 7 meals a day during his playing career and is now eating 3 meals a day. For information and advice, check out their tips at www.bordbia.ie/qualitykitchen.

Moore takes DOB Role

There is a new Director of Business Development at Hilton Hotels Northern Ireland, Andrew Moore. He will concentrate on the commercial strategy and operations of Hilton Belfast and Hilton Templepatrick. Moore is a graduate of Galway - Mayo Institute of Technology and started his career with The Hilton Group five years ago.

His experience ranges from roles as Senior Group Conference and Events Sales Manager for a group of four hotels in London.

Strawberries get popular

Host Italy

Host, the international Exhibition of the Hospitality Industry takes place in October of this year in Fiera Milano in Rho, Italy. They expect 1600 exhibitors from 45 Countries to attend. The fair offers support to various industry players who are heading toward increasingly global markets. Companies are selected based on their purchasing power and will present their innovations, meet with others and target business opportunities.

National Strawberry week saw some positive statistics released in early June. There was a 33% increase in the retail value of strawberry sales in the last 12 months, amongst the 25-34 age group category. This is in comparison to last year’s figures, according to a new Kantar report. Total retail sales of strawberries are worth €51.7 million in Ireland.

National Strawberry Week is an initiative organized by the Irish Soft Fruit Growers Association, Bord Bia and the IFA Source some recipe inspiration from www.bestinseason.ie

Sommelier Skills

El Celler de Can Roca Wins

The 2nd S. Pellegrino Sommelier Scholarship final took place recently at the DIT Teaching and Learning Bar in Dublin. The scholarship offers students the chance to improve their skills in harmonizing water, wine and food with the aim of creating a fine dining experience. S. Pellegrino and Acqua Panna have worked together to develop a unique Water Codex, which outlines how to appreciate, serve and perfectly harmonize water with fine drinks, wine and food. Overall winner was Luke Bailey of the Blue Light Bar in Sandyford.

After seven years waiting in the wings, the Roca brothers have claimed the coveted number one spot on The World’s 50 Best Restaurants list, sponsored by S.Pellegrino and Acqua Panna.

El Celler de Can Roca in Girona has long been hailed as one of Spain’s most exciting places to eat and, having spent two years at number two on the list, it has swapped places with Denmark’s Noma, which held the top ranking for the last three years.

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NEWS

Festival of food

Kinahans Bar & Bistro overlooks the golf course and lake at the Hilton Templepatrick. It also is home to a new summer food offering with afternoon tea and bubbles, or try one of their top ten bottled beers of the world. The festival of food and drinks is open Thursday through Sunday and the beer festival runs until the end of June.

Top award for McDonalds manager

Manual Jean, manager of McDonalds in Wexford has gained a massive accolade with the Ray Kroc award. The award recognises the top performing managers in Europe based on customer experience and a positive work environment. He is one of 73 managers who have been rewarded throughout Europe. Nominated by owneroperators and staff, the award is a testament to the high standards expected by customers and colleagues alike.

History and culture attracts the crowd Ireland’s history and culture is a crucial factor in why holidaymakers make the trip to Ireland. 64% of overseas holidaymakers point to it being the primary reason to visit, and 74% are satisfied with what they see. These stats were released at Failte Irelands Tourism Conference in April. The conference showcased examples from Barcelona and Germany, where local heritage and culture proved significant generators for increased tourism and business.

Stretch to beat the slump

Over 50% of professionals suffer from lower energy levels after lunch. Lunches of carbohydrates, processed and sugary foods are often the culprit resulting in a sugar crash and people feeling tired, weak and hungry. The Hilton Dublin Kilmainham has developed a ‘Food for Thought’ programme for their customers and meeting/conference delegates.

Created with expert dietician, Paula Mee, it aims to boost mental performance, mood and concentration levels through their special menu and they also have a special ‘stretch-ercise’ programme designed by their Livingwell Health Club team, which consists of gentle stretches and exercises.

Another crowning success

Bookassist was crowned Best Mobile Solution winner at the EyeForTravel (eyefortravel.com) Mobile Innovation Awards, held in London at the Travel Distribution Summit. The award is for Bookassist’s innovative and highly successful mobile webapp solution for hotels (bookassist.org/mobile). The award comes hot on the heels of Bookassist’s win for World’s Leading Booking Engine Technology at the recent World Travel Awards in New Delhi. From an original entry list of 160 competitors, Bookassist made the final two on the shortlist for the Best Mobile Solution Award, while Bookassist client ARCOTEL Hotels (arcotelhotels.com), the stylish Austrian hotel group, also made the final three shortlisted for Best Mobile Website for their implementation of the Bookassist mobile webapp platform.

“To be associated with two finalist positions in the 8 that were shortlisted in total was quite an unprecedented achievement, we’re delighted to have won,” said Dr Des O’Mahony, Bookassist CEO H&RT JUNE/JULY ‘13

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NEWS

eLearning programme

The EHOA (Environmental Health Officers’ Association) will launch an eLearning version of its flagship primary food safety course at its Annual Conference on July 4th. For many businesses in the hospitality and catering sector, this is good news indeed. Finding the time and space to release employees for training programmes can be a real struggle when staffing levels are tight.

Food business employers are obliged by law to ensure their staff possesses a requisite level of food safety knowledge. This new eLearning option allows employees to go online and take bite-sized pieces of the 8 hour certified programme at times that suit the learner and the employer.

“The EHOA wants to enhance the industry standard we have in this country. This new, highly interactive and enjoyable online programme perfectly complements our existing range of leading food safety courses,” explains Caitriona Stack, EHOA Chairperson.

See details nearer the date at www.ehoa.ie.

Ballygarry family tree

Westbury is the business The Westbury Hotel in Dublin has been named the ‘Best Business Hotel Ireland’ in the Business Destinations 2013 Travel Awards. The Hotel is owned by the Doyle Collection and is a well-known 5 star Hotel in the heart of Dublin.

There are a number of aspects, which placed the Westbury above the rest.

The Gallery, which continues to offer privacy but spaciousness in an intimate setting. The Quality of Service for the guests, namely the warmth, professionalism and dedication of the staff. The bedrooms, which have been commended for their level of luxury and superb hi-tech media hubs. The commitment of the Doyle Group to investment and product rejuvenation has also been noted, with the opening of a new cocktail bar and upgrade of the Gallery, along with an upgrade in technology and offering of Wi-Fi in public spaces and bedrooms. They also were praised on the special services they provide for their regular and VIP Guests.

IHF pleased with Supreme Court ruling At the beginning of May, the Supreme Court declared Registered Employment Agreements as unconstitutional. The Irish Hotels Federation (IHF) welcomed the news. They believe that the Oireachtas should create employment law, and wagesetting mechanisms hinder business and competitiveness. The ruling is in line with a decision in 2011 by the High Court declaring that the Joint Labour Committee (JLC) system was unconstitutional.

Michael Vaughan, President of the IHF, said: “We need an environment that safeguards the 54,000 employees in hotels and guesthouses but most importantly allows for further growth in employment.”

French Write West Tourism Ireland, Aer Lingus and leading Irish incoming tour operator Álainn Tours, organised for influential French travel writers to visit Galway and Clare. The writers spanned from five different publications. Tourism Ireland operates a busy publicity programme around the world to ensure that each year a particular destination gets a raise in profile. Most recent figures from the CSO (for the period February to April) show visitor numbers up 20% compared to the same period last year.

Great taste stars Tadhg McGillicuddy is now Assistant Manager at Ballygarry House Hotel in Co. Kerry. This solidifies the family name for the Hotel, as he joins Padraig McGillicuddy as the 3rd generation hotelier to manage the House.

Under Padraigs leadership, the hotel has elevated from a 20-bedroom property to 64 bedrooms today. Their grandfather, Gene McGillicuddy, founded the Hotel in 1958.

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The first time that Ireland hosted the Great Taste Awards, a fantastic response was received to Irelands food and drink. The event took place in Dublin, as blindfolded judges tasted almost 100 different food and drinks.

The muchwanted 3-star Great Taste Award was given to five products, 35 products received 2-star awards and over 150 of the 1-star awards were granted.

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CLIENT RETENTION

Client Retention - Case Study Sodexo

By Cariona Neary

Janine Patterson, Sodexo

At a time when companies are defecting at the click of a mouse and jittery businesses are offering discounts before they’re even asked, we look at one company that has taken a completely different approach to developing a client retention strategy. Despite the recession, Sodexo, a global organisation offering a wide range of facilities management (FM) services, including catering, cleaning, maintenance and security, has managed to steadily increase its customer retention levels. Here’s the story of how this company now boasts retention levels of well in excess of 90%!

Clients for Life During one of its acquisitions in the US, Sodexo noticed that a small company it had acquired had an extraordinary retention standard, considerably better than that of Sodexo. When they investigated they found that the company was using a highly sophisticated strategy called ‘Clients for Life’ that it had licensed through a US consultant. They decided to implement the strategy worldwide. Janine Patterson, Client Relations Executive with Sodexo, explains how the system works.

“Before adopting the ‘Clients for Life’ strategy seven years ago, we started by screening our existing business. Using the Pareto Principle of 80% of your turnover and profit often comes from 20% of your business we wanted to see how our business was split. We knew that a small account attracted the same amount of resource and time investment from our operational teams as a large account. Did we have operational teams that were spending more of their time with contracts that gave us a lower return or was that just an urban myth?” Patterson explains.

A profitable customer retention strategy has to be based on retaining profitable customers, rather than all customers, the so-called ‘Right Clients/Right Terms’ principle. To work solely with clients that were worth retaining, Sodexo took the proactive step to renegotiate or terminate marginally profitable and unprofitable accounts.

“Yes, it was a hard thing to do,” Patterson admits, “but we found that the majority understood.” As part of the process, the top team sat together and developed benchmarking criteria to help them identify the right terms for our business. They also identified the types of businesses they wanted to target. Patterson believes this was extremely helpful in creating clarity right through the organisation, from senior management down to sales.

Now with a clean slate, Sodexo was ready to launch its retention strategy. “We embarked on an education programme across our whole organisation. We wanted a more consistent approach in dealing with our clients. From our clients’ perspective, they liked the fact that they were experiencing the same approach, whether dealing with our sales team or our operations team. Many of our clients are global, so having a global approach worked for them too.”

Light Bulb Moments For Patterson, a real ‘light bulb moment’ with the new strategy was the transition meeting that had to take place between Sodexo and any new client before a new contract could officially begin. “It is so important to exchange expectations about service delivery so that everyone understands what is in the contract and what is outside the contract. Everyone who has an involvement in the contract, from both sides, must attend. So the business unit manager, sales person and operations person may be there from Sodexo’s side, while all the client decision makers are also present. The contract only goes live when all the mutual expectations are fully aired and agreed.”

And it is only at this point that the sales person gets paid!

Managing mutual expectations is the cornerstone of the ‘Clients for Life’ strategy. Sodexo therefore holds regular meetings with the wider stakeholder groups involved in any contract to ensure that it is aligning its service delivery with clients’ changing expectations. Some two years before any account is due for renewal, they introduce a team account retention planning process. Using input from both external and internal research they rigorously look at how well they are performing. They want to ensure they are identifying any potential problems at the earliest possible moment.

One of the most important outcomes from the intensive management of client expectations is that Sodexo has a wide network of contacts throughout every client organisation so that their finger is always on the pulse.

And the results? “Last year we exceeded the company target of 95% retention levels. Any percentage increase in retention is a lot more valuable than simply a revenue increase, as retained clients are more profitable than newly acquired clients,” Patterson explains.

Cariona Neary is a specialist in customer retention strategy.

She can be contacted at 086 8056669 or cariona@nearymarketing.com or www.nearymarketing.com.

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VAT CAMPAIGN

Keep VAT at 9% campaign launched

As a response to the needs of the restaurant sector in creating and maintaining jobs The Restaurant Association of Ireland (RAI) presented a timely argument to the Government in 2010 to reduce VAT on food in the restaurant and catering business. The Government met these needs and the ensuing reduction of VAT to 9% in 2011 not only played a critical part in maintaining businesses and jobs but also created 6500 new positions within the industry.

The RAI, which represents 1 in 4 jobs in the hospitality industry in Ireland, recently launched its ‘Keep VAT at 9%’ campaign at its annual conference in Dublin with the same objectives. The Association is lobbying for VAT to be retained at the current 9% as it believes the circumstances that prompted the 2011 reduction still remain, especially outside the more stabilised area of Dublin. At the conference CEO Adrian Cummins said any rise in the tax would be a major blow to an industry already struggling for survival. His message was simple: VAT at 9% is working; keep it and the industry and wider tourism sector will continue to grow and create jobs.

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Dublin City University economist Tony Foley addressed the conference with the analysis undertaken by the Department of Finance, as well as independent research drawing on international literature, that supports the 9% VAT retention. He began by putting the industry into perspective, showing practically the wide reach of repercussions a VAT increase could bring.

“The restaurant sector is very large,” he said, “and depending on how you define it accounts for approximately 53,000 people, not including the catering sector’s 10,000. It’s also an area of huge entrepreThe Association is neurial effort. By and large, aside from a lobbying for VAT to be few chains, thousands of individual retained at the current 9% entrepreneurs show great talent and as it believes the capability.” circumstances that Tony identified two broad mechanisms that are taken into account when prompted the 2011 evaluating the effects of a lower VAT rate. reduction still remain, One of these is the concept of ‘passing especially outside the on’, where restaurants pass the savings more stabilised area on, meaning cheaper meals, more covers of Dublin. and in turn increased output and jobs.

The other mechanism is protection- maintaining the jobs that are already there and preventing closures. Tony said according to the gathered evidence this is indeed the case with the Irish experience. The VAT reduction in 2012 ensured savings were ‘passed on’ to the customer and it also brought about broader job creation in the hospitality sector, with figures identifying an estimated 5600 jobs created in the subsequent twelve months, not taking into account the myriad of support jobs associated with the restaurant industry also created.

So why keep the VAT rate where it is now? One argument is that the reasons the reduction was brought about in the first place still stand.

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VAT CAMPAIGN suggest this measure be retained.”

Adrian Cummins CEO voiced his concern about the repercussions of raising the tax. He said it would be hugely negative to the industry to increase the VAT again and would send shockwaves across the sector and also across Europe, as other organisations in Europe are looking at the benefits of what Ireland has done from VAT reduction around jobs.

He said: “We still have 440,000 people on the live register. Our case to the Government is this - it’s working. We will create more jobs and we see the confidence has come back into it; people are investing in equipment, investing in expansion and investing in upgrades to their facilities so there’s a knock on effect.

Increase the VAT and who’s going to absorb it? They’re not going to invest in equipment or upgrades- they’re going to think ‘how am I going to reduce hours to balance the books?’ The other side of it then is food inflation - the cost of raw materials is going up. Then the wine increase has a massive effect on us because it was targeted; the wine duty affected us more than the increase on beer and spirits as it’s the dominant beverage on the restaurant side.”

“If we think why the reduction was introduced in the first place,” explained Tony.

“Weak economic activity, huge unemployment. The economy is going to improve a bit- we will have growth rates of 1-2% next year but the basic macroeconomic and unemployment situation both in 2014 and 2015 will still be weak. The same circumstances as in 2011 still exist to a slightly lower degree so the same economic situation would warrant the same response.”

Another reason for the retention identified by the campaign is the unique growth potential of the industry.

Tony said: “Expenditure is about 2.5 billion on restaurant activity. It’s also a very labour intensive industry. Every bundle of expenditure generates a lot more jobs than the multinational sector, for example pharmaceuticals or computers. It’s a good sector to target in terms of job creation. It has tremendous growth potential.

Tourism and the restaurant sector are very important to the overall economy and this contributes to tourism competitiveness, so all the economic logic would

“ Our case to the Government is this - it’s working. We will create more jobs and we see the confidence has come back into it; people are investing in equipment, investing in expansion and investing in upgrades…

This excise increase showed to Tony a lack of joined-up thinking in policy-making.

He said if the Government don’t maintain the 9% in 2014 the restaurant sector will be in a worse position from a tax point of view than even before the introduction of the lower tax in 2011. Allowing for the wine and the normal proportion of alcohol with meals the excise increase is effectively taking 40% of the price reduction that was initially possible from the VAT. However the VAT retention is just part of what is a time of struggle and survival for the industry.

“We still have a long long way to go before we are back to what you would describe as a safe confident sustainable future,” he said. We have to be more competitive in every way. Of course this isn’t the only solution; restaurants have to be more efficient, and efficient with their staff and controlling their purchases.

We’ve all got a part to play in increased competitiveness.”

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IFSA NEWS

Welcome to our new members We are delighted to welcome the following new members who have recently joined the IFSA community: • Dairyland Cuisine • Dublin Food Sales Ltd. • GH Enterprises • N. Smyth & Co. Ltd. • Valentine & Catering Equipment Ltd. • Write the Record Ltd The benefits for our members continue to expand with monthly member profiles now being published in Hotel & Restaurant Times and the first of our HR Blogs with new Partner, SOLVERIDGE now available on the IFSA Website. See www.ifsa.eu.com/suppliersarea to view a full list of membership benefits or contact louise.mcloughlin@ifsa.eu.com for more details on membership.

IFSA supports the RAI as it launches ‘Keep VAT at 9%’ campaign Why should suppliers need to get behind this campaign and support their customers?

LESS DEMAND: It is important for suppliers to support the KeepVat9.ie Campaign because they are directly affected by the performance of the restaurant and hospitality industries.

Suppliers such as farmers, bakers, drink suppliers, to the wider groups such as those supplying cutlery, cleaning equipment, electricity and cleaning suppliers benefit most when consumption increases in the restaurants and hotels sectors. It would also mean the reduction of use of Irish products from Irish restaurants and hotels.

HUGE MARKET: The restaurant and hotel sector has thousands of enterprises spread right throughout Ireland and it uses a substantial amount of locally produced inputs. As such, it is an appropriate and desirable sector at which to target economic stimulation measures, measures which suppliers benefit from.

JOBS: If the VAT rate were to be increased, costs would have to be cut in other areas by some hoteliers, restaurants and cafés to compensate and this would mean job losses.

IFSA supports the DIT Student Award for Health & Nutrition for Culinary Arts Congratulations to Rachel Sothern, winner of the IFSA Sponsored DIT Student Award for Health and Nutrition for Culinary Arts 2012.

IFSA is delighted support this unique programme which integrates culinary arts education and performance (cuisine) with health and nutrition. Congratulations from all at IFSA to the successful students at this year’s student awards!

Pictured from left to right, Dr. Frank Cullen, Acting Head of School of Culinary Arts and Food Technology, Liam Mongey IFSA Secretary, Rachel Sothern and Mr. John Clancy, Acting Assistant Head Of School.

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Multi-million pound membership make sales soar for Henderson FoodService

Henderson Foodservice, part of the Mallusk-based Henderson Group, has experienced over 20% sales growth over the past year following their membership into the Country Range Group in January 2012, for which they are now the sole supplier in Ireland.

The Country Range Group consists of 15 independent wholesale food suppliers throughout the British Isles.

Membership into the Country Range Group means that Henderson Foodservice customers now have access to a wider range of products at competitive prices. Membership has brought almost 1,000 lines to the Henderson Foodservice portfolio.

Damien Barrett, Managing Director at Henderson Foodservice feels the sales speak for themselves; "Henderson Foodservice has become the sole supplier of almost 1,000 Country Range products to over 6,000 customers throughout Ireland.

"Henderson Foodservice has gone in to 2013 with great aspirations; we will continue to build up our sales and we have strong recruitment intentions for the year, with ten new staff already appointed in 2012, and five more already planned in these early stages of the year.

"These new recruits will take part in our extensive professional sales training development in 2013."

Henderson Foodservice has also invested in many new initiatives for 2013, including customer trade shows, the purchase of 15 new delivery lorries, 13 new replacement lorries in line with new eco-friendly legislation and a £40,000 investment in new online ordering software that will improve the customers' ongoing experience with Henderson Foodservice.

The company have recently invested a total of almost £800,000 on an innovative new Warehouse Management System (WMS) which includes; order picking, goods receiving, stock taking, put away, picking face replenishment and labour management through a voice control system.

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IFSA NEWS

Developed by Chefs for Chefs!

Delice de France offer an exclusive range of pre-prepared canapés and reception foods. Sourced from Delice de France’s sister company, Coup de Pates, the range of 55 items includes sweet and savoury canapés, pastry cases, chocolate and dessert elements. They are made using only the finest and most natural ingredients (butter is an essential element where any form of pastry or Viennoiserie is involved) and have been developed by a team including some of the most experienced chefs in France. Many items in the Coup de Pates range are made by hand and quickly frozen using the most advanced technology so as to deliver perfection upon thawing; others require the minimum of preparation and finishing ensuring the ultimate helping hand in preparation for your catering.

The Coup de Pates range is super-premium, reflecting its quality and its hand-made nature, but is priced sensitively for the current market conditions. We are confident that Coup de Pates, as in other countries, will be embraced warmly by many of the top kitchens, by the kind of customers who expect and require the highest quality combined with the greatest convenience.

FLOGAS - energy solutions for the hospitality sector Flogas has been supplying LP Gas and Natural Gas as well as providing energy solutions and technical advice to the hospitality industry for many years. This includes hotels, cafes, restaurants, guesthouses, B&Bs, self-catering establishments, holiday home complexes and leisure centres nationwide. Flogas understands that a LP Gas supply service also means providing the best possible levels of customer service and support. We create and implement a complete ‘turnkey’ energy solution specific to your business. The Flogas Energy Solutions team works to a simple brief, which is to cut customers’ energy costs.

Combined Heat and Power The Flogas Energy Solutions team has built up a wealth of experience in Combined Heat and Power Technology (CHP) as many hotels, leisure centres and swimming pools now use a CHP unit to generate heat, hot water and electricity in a single process. LP Gas and Natural Gas are the perfect fuels to operate the CHP unit as they are clean, virtually odourless and soot-free.

The Flogas Energy Solutions Team also has a panel of independent experts to call upon if needs be.

A fully integrated range of appliances for your establishment Flogas provides advice on a full range of gas appliances to the hospitality business owners and we co-operate with some of the leading equipment companies to promote sales of gas equipment.

This product range includes gas fires Flogas water heaters, gas tumble-dryers and Patio Heaters. For those not on the natural gas grid, Flogas has four LP Gas terminals in Ireland at Drogheda, Cork, Ballyhaunis and Belfast combined with a nationwide network of storage and filling depots. This network ensures that Flogas can keep customers’ bulk tanks topped up and cylinder requirements fulfilled at all times.

As well as supplying LP Gas, Flogas also supplies natural gas with some of the most competitive offerings for hospitality and commercial customers in Ireland.

For more details on Flogas LP Gas and Natural Gas offerings, contact Flogas on 041-9831041 or info@flogas.ie. www.flogas.ie

Be my Valentine Valentine has a heritage of almost 60 years in supplying the foodservice sector with Swiss-made cost effective fryers that are built on the values of quality, value-for-money and durability. During that time the company has established a reputation as the leading manufacturer of Freestanding, Drop In, Galley, Computer and Table Top fryers within the catering industry.

Most recently the company launched its Evolution range with a number of innovative energy saving technologies to provide precision cooking; manufactured with chefs and commercial kitchens in mind. Built using high-quality stainless steel, the design of Valentine’s Evolution fryers allows operators to maximise the longevity of the oil used, contributing to better energy efficiency and lower oil costs.

In the last few years Valentine has extended its portfolio with a number of modern and pioneering additions. Through its sister company, Cuisinequip, it introduced Cuisinequip Induction, a new range of induction cooking appliances including Hobs, Warming Hobs and Visio Buffet.

Also within the Valentine portfolio is the Thirty-Second Flatpack. Using patented hinge mechanisms the table can be erected in just 30-seconds without the need for any tools.

When customers purchase from Valentine and Cuisinequip, they can be assured of receiving a high quality after-sales service, with a warranty period included and equipment spares available in the UK. Customers can benefit from Valentine’s three-year warranty on its fryers, five-years warranty as standard with Cuisinequip Induction and a one-year warranty with Cuisinequip products.

For more information on Valentine and Cuisinequip visit www.valentinefryers.com and www.cuisinequip.com or call 0118 939 1534.

Brilliant, Sparkling Winterhalter Winterhalter was established in Germany in 1947. The company now manufactures from three sites in Germany and Switzerland and is currently in its third generation of Winterhalter ownership. Winterhalter specialises only in the manufacture of glass and dishwashers and is able to optimize its R&D to improve washing solutions and systems for commercial caterers. Winterhalter are at the forefront of precision engineered, energy efficient and resource saving warewashers.

Winterhalter’s products are suitable for absolutely every single bar, restaurant and food service environment in the World. From small and compact undercounter machines to large conveyor machines, Winterhalter has a product to serve every washing need. The flexibility of their machines means they can wash fine and delicate crystal glasses, all the way through to catering trays and gastronom tins. Not only are Winterhalter’s products the best that money can buy, they also employ some cutting edge energy saving devices.

The newest development from Winterhalter is its new range of Undercounter (UC) series. These revolutionary glass, dish and cutlery washers can be configured to suit even the most demanding of on-site conditions. The machines are the most sophisticated of any available and can be tailored to the exact needs of your bar or restaurant.

Whatever your requirements, Winterhalter has a superior standard solution for your warewashing needs.

Brilliant, sparkling results every time.

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Top restaurants in ireland announced at santa rita/life magazine irish restaurant awards 2013 Waterford Restaurant The Tannery took home the prize of Best Restaurant in Ireland and Sunil Ghai, Head Chef of Ananda, was crowned Best Chef in Ireland at the Santa Rita/ LIFE Magazine Irish Restaurant Awards 2013, in The Burlington Hotel, Monday 10th June. Almost 800 restaurateurs and industry players turned out to attend Ireland’s biggest ever Restaurant awards where Regional and All-Ireland winners were announced in the following categories; The Tannery Sunil Ghai of Ananda The Lady Helen @ Mount Juliet The Brewer’s House Saba Renvyle House Hotel Restaurant Patrick Guilbaud The Exchequer Sol Rio Restaurant Glenilen Farm Ox Idaho Café The Happy Pear Declan Maxwell of Chapter One Sheraton Athlone Hotel Restaurant FortyOne @ Residence Kai Café & Restaurant Fishy Fishy Café Howth Dublin Cookery School Chameleon The Brasserie @ Bewley’s Hotel, Leopardstown Aniar Restaurant Castlemurray House Hotel

Best Restaurant in Ireland Sponsored by Santa Rita Best Chef in Ireland Sponsored by Tipperary Water Best Hotel Restaurant in Ireland Sponsored by Pallas Foods Best Gastro Pub in Ireland Sponsored by Faustino Best Casual Dining in Ireland Sponsored by Joseph Drouhin Best Customer Service in Ireland Sponsored by La Rousse Foods Best Wine Experience in Ireland Sponsored by Thomas Barton Best Cocktail Experience Sponsored by Smirnoff Mojito Best Kids Size Me Menu in Ireland Sponsored by Heinz Local Food Hero in Ireland Sponsored by LIFE Magazine Best Newcomer in Ireland Sponsored by Discover Diners Club Best Café in Ireland Sponsored by United Coffee Best Digital Marketing in Ireland Sponsored by QT Comments Best Restaurant Manager in Ireland Sponsored by Champagne Pannier and Classic Drinks Engaging with the Gathering Award Sponsored by Tourism Ireland Best Private Dining and Club Restaurant in Ireland 2013 Sponsored by Total Produce Best Restaurant Design in Ireland 2013 Sponsored by Bunzl Best Seafood Experience in Ireland 2013 Sponsored by Wrights of

Best

Best Decl

Best Sol R

Best Cookery School in Ireland 2013 Sponsored by Avonmore Best World Cuisine Sponsored by Tiger Beer Best Practice in Energy Management Sponsored by Calor Best Emerging Irish Cuisine in Ireland 2013 Sponsored by Fáilte Ireland Best Sustainable Restaurant of the Year Sponsored by Unilever Food Solutions

For a full list of nominees and winners log on to http://www.irishrestaurantawards.com/ Speaking at the event, the Restaurants Association of Ireland President Padraic Og Gallagher said; ‘This year’s awards have been the biggest, brightest- and the best. They are the awards everyone wants to be associated with, and everyone wants to be a winner. As a testament to their success, we’ve seen a huge increase in nominations and votes since last year, with 30,000 votes cast across 10,000 nominations for Ireland’s favourite restaurants, chefs, gastro pubs, hotel restaurants and local food heroes throughout the country.

The Irish Restaurant Awards are all about celebrating those who have brought acclaim to the Irish food scene from abroad and who keep the restaurant industry thriving at home. This year, it was great to see a variety of winners across the categories- with a Waterford restaurant winning Best Restaurant in Ireland, and an ethnic chef winning Best Chef.’

Paul and Maire Flynn of the Tannery, Dungarvan, Co. Wateford

Bes The

Best

Best Digital Marketing in Ireland, The Happy Pear

Best Casual Dining in Ireland, Saba

Best Restaurant Manager Declan Maxwell of Chapter One

Best Kids Size Me Ireland, Sol Rio

Best Hotel Restaurant Ireland, The Lady Helen @ Mount Juliet

Best Restaurant Leinster, Thyme

Best CafĂŠ in Ireland, Idaho CafĂŠ

Best Restaurant Ireland, The Tannery

Best Chef Ireland, Sunil Ghai Ananda

Just Ask! Ireland, Sargasso

Engaging with the Gathering Ireland,Sheraton Hotel Athlone

Sustainable Restaurant of the Year, Castlemurray House Hotel

Best Private Dining & Club Award, Restaurant FortyOne @ The Residence

Best Gastro Pub Ireland, The Brewers Hous

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FÁILTE IRELAND NEWS

Tourism businesses optimistic about the season ahead According to our Survey of Overseas Travellers Ireland is providing value for money to overseas visitors at rates not seen for over ten years.

Results from the survey, which was conducted with almost 6,000 overseas visitors to Ireland throughout 2012, shows that Ireland’s value for money has improved significantly and is now receiving net positive ratings across all key markets even in the challenging British market.

Ireland’s overall net rating (when negative responses are subtracted from positives) as a value for money destination has improved at a significant rate from 11% in 2009 to +24% in 2012.

Four out of ten (41%) overseas visitors in 2012 rated Ireland as good to very good value for money with another four out of ten (42%) rating us as fair in this regard. Only 17% of visitors considered Ireland as poor or very poor value for money - down from 41% in 2009.

Speaking about the research, Fáilte Ireland’s Head of Strategic Development, Aidan Pender said - “According to top-line results of our annual Visitor Attitudes Survey, the majority of overseas holidaymakers would definitely recommend Ireland for a holiday to friends and family. Our people and scenery remain Ireland’s main competitive advantages for

Gretchen Ridgeway, Barberstown Castle, Geoff Dawson, Fitzwilton Hotel Waterford, Catherine Fulvio Ballyknocken House & Cookery School were optimistic and ready to sell at Meitheal 2013, which took place earlier this year.

attracting overseas visitors compared to other destinations and almost all holidaymakers said that their holiday either matched or exceeded their expectations with North Americans the most enthusiastic about their trips, with more than half (53%) saying that their Irish holiday exceeded their expectations.

“When it comes to considering Ireland as a destination most overseas holidaymakers say that the opportunity to engage with friendly hospitable people and enjoy beautiful scenery remain important factors and interestingly, the internet and word of mouth are the most frequently used sources of information which influence overseas holidaymakers’ choice to visit Ireland.

“As the national development authority, developing Ireland’s ‘experiential capital’ and supporting tourism businesses to maximise their digital prowess key areas of strategic development for Fáilte Ireland this year, and into the future.”

Who will be this year’s top tourism town?

Fáilte Ireland has recently published the long-list of 45 towns and villages from across Ireland that are being considered for the ‘2013 Tourism Towns Award’.

The award, now in its second year, is designed to recognise Irish towns and villages where the local community goes the extra mile to enhance their appeal to tourists.

The top ten “Highly Commended Tourism Towns” will be announced at the National Tidy Towns Awards later in year with the overall winner to be announced by Fáilte Ireland in November.

The award will continue to focus on how participating towns have developed their local area in the following key tourism areas: • Sense of Place - How the town tells its own unique story to visitors, what’s special about it, and what distinguishes it from other towns.

• Local Involvement - How the local community works together to provide an authentic visitor experience.

• Tourism Products Available - What the town has to offer visitors.

• Development and promotion of the town How the town takes a unified approach to marketing and developing the town into a “tourism town”.

Beverley Sherwood, Destination 18

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Pictured with their winning certificates are last year’s winners, Portmagee, County Kerry, who formed a community-led working group and developed a three year plan focused on improving the overall visitor experience even further along with Fáilte Ireland Chairman, Redmond O Donoghue (far left), Ciaran Mulooley (rear centre) and Fáilte Ireland CEO, Shaun Quinn (far right)

Development Manager with Fáilte Ireland emphasised the important characteristics of a tourism town and the how the award scheme seeks to recognise them: “For us a good tourism town is all about the role of the community in welcoming visitors and telling the story of the local area all add significantly to the enjoyment that visitors have.”

“We have taken great care in drawing up the assessment criteria, ensuring that towns receiving an award have enhanced the experience of their visitors, improved their local ‘tourism offering’ and encouraged community wide participation in the development of local tourism.”

The top ten towns will each receive €1,000 with the eventual winner receiving a further €10,000 along with marketing and development supports from Fáilte Ireland.

Find out more and view the long list at www.failteireland.ie

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FÁILTE IRELAND NEWS

Industry prepared for the Irish Open

Local businesses from Leixlip, Celbridge & Maynooth gather in Killarney for their fact-finding mission.

With the arrival of the Irish Open to Carton House fast approaching, businesses from across County Kildare headed to Killarney recently as part of the preparations for the big event, which takes place on 27-30 June 2013.

Organised by Fáilte Ireland and Kildare County Council, the trip brought together a delegation of businesses, representing Leixlip, Celbridge and Maynooth, on a fact-finding and learning mission to Killarney, the Irish Open hosts in 2011.

Local businesses are working hard to capitalise on the event with many signing up

to Fáilte Ireland’s Customer Charter which is designed to demonstrate that participating premises are ‘on board’ to welcome visitors to Kildare and Ireland during the Irish Open.

The charter guarantees a comfortable, safe, informative and memorable experience as well as good value for money for all visitors during the event.

Fáilte Ireland has also developed a digital and social media campaign promoting the event and the wider golf experience available in Ireland.

This includes a dedicated Irish Open microsite and a specially commissioned ‘Greening in the Years’ video that highlights the great history and golden moments of past Irish Opens. It is hoped the video piece will evoke great memories with viewers encouraged to share their favourite Irish Open moment through a one-liner, an image or a video across our social media platforms.

You can watch and share the Greening in the Years video on: www.youtube.com/GolfIrelandTime2Play

Co-operation and community key to food tourism success

2012 Food Ambassador, Bríd Torrades with food experts, Valerie Howes, Arlene Stein and Rebecca LeHeup, and Fáilte Ireland Food Tourism Manager, Helen McDaid at the Food Workshop in Sligo.

Fáilte Ireland played host to Canadian food gurus Rebecca LeHeup of The Ontario Culinary Alliance, Arlene Stein, Chair of the Terroir Symposium and Valerie Howes, Food Editor of Readers Digest recently when they embarked on a week-long food journey across Ireland.

While in Ireland the experts, who were invited to Ireland by Fáilte Ireland, stopped in Sligo, Galway and Connemara to hold interactive workshops with some of Fáilte Ireland’s 2012 local Food Ambassadors, where they presented their insights on how local businesses could create dynamic food tourism destinations and capitalise on Ireland’s culinary strengths.

Among the top tips shared at the workshops was the importance of leadership in developing a successful food tourism destination and the value of working in cooperation and building networks outside of your own segment if you want to reach a larger audience.

Speaking about the upcoming workshops Food Manager, Helen McDaid says -

“We were delighted to have had three of Canada’s most prestigious ‘food gurus’ in Ireland experiencing our local cuisine and were particularly pleased to be able to get them to share some of their own insights and learnings with the local tourism industry so that they can be empowered to capitalise on Ireland’s potential as a food tourism destination. Food is not only good for the soul, it is also good for business, and has the potential to deliver on long term growth and sustainability to Ireland’s tourism industry.”

Speaking about their trip Rebecca LeHeup from Ontario Culinary Alliance and contributor to The Huffington Post said “Our week in Ireland truly exceeded our expectations. Not only was it wonderful to experience the authentic food assets available to visitors, we were also thrilled to have the opportunity to share our views and insights with so many tourism businesses that are genuinely passionate about developing Ireland’s culinary potential.

“We have seen and tasted so much this week, from Seaweed themed meals and hotels rearing, growing and serving their own food to the newly developed food trail in the Burren. As food tourism journalists and ambassadors we are delighted to be able to share these, and lots of other examples of culinary Ireland, with our our audiences.”

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WINE

To Malbec!

Frank Corr celebrates with Argentina ‘Please- not another Arthur’s Day’ was my initial reaction to an invitation celebrating ‘Malbec World Day’.

If Malbec can climb on this band-wagon are we to be assailed by ‘Days’ celebrating every grape varietal on Earth?.

Hopefully not, but regional wine producers will certainly be looking with interest at the publicity for this particular grape and wines of Argentina, generated by the third annual ‘Malbec Day’ in key territories. They will also take note of the edgy theme of this year’s event which has enlisted the support of graffiti artistes who will either enhance or vandalise (depending on your viewpoint), various public spaces around the world. The message that ‘Argentina wines are for the young’ is however very clear.

Celebrations in Ireland are low-key and centre around a wine tasting featuring some wines that are new tothis market.

Organisers Jean Smullen and Wines of Argentina can be quietly satisfied about the progress of their wines in Ireland in recent years. Nielsen figures to September 2012 show MAT volume sales of Argentine wine increasing by 14.7% with value sales for the same period increasing by 18.2%. This however is from a low base of 91,000 cases or a mere 1% of the market. Nevertheless the trend is positive with sales driven by a growing recognition and appreciation of Malbec.

The grape has its origins in South West France, where it is called Cot and is used in making wines with a hard, tannic style. Due to their intense colour and dark hues, Malbec wines were known as ‘the black wines of Cahors’. They became popular in England and later in other European markets. When phylloxera destroyed French viticulture towards the end of the 19th century, the ‘Cot’ fell into oblivion Some time earlier, in 1852 the Argentine government asked agronomist Michel Pouget to source some new grape varietals which would be suitable to their soil and climate. He responded by importing the first Malbec vines which were immediately successful, responding to the varied terroirs offered by Argentina’s landscape.

After the phylloxera wipe-out therefore, Argentina became the only country to have original Malbec vines of true French heritage.

Argentina is to-day the world’s largest producer of Malbec with around 76,000 ha of vines. It is well ahead of France while 20

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Seamus Daly of Quintessential Wines tasting Urban Uco Malbec with John Wilson.

Harriet Tindal of Tindal Wine Merchants showed wines from Alpamanta and Renacer.

small quantities can also be found in Spain, Australia, South Africa and New Zealand. The grape is planted along the Andes mountains from Salta to Patagonia with varying degrees of control and quality as only some regions operate a DOC system.

The growing popularity of Malbec probably owes much to the success of Shiraz which is similar in many respects. Malbec has an opaque intense black colour and it smells of cherries, plums and soft fruits. It is warm and soft in the mouth with a sweetness and usually very soft tannins. Good to look at, nice to smell and easy to drink- it ticks many boxes for consumers in the large markets. Much of the Malbec on the market is unoaked and is designed to be consumed while very young. Wines which are aged in oak for a few months are best after two to three years while icon wines can last for a decade. It is a fine accompaniment to red meats and therefore very popular with the beef-loving Argentinians.

There is of course more to the wines of Argentina than Malbec, which accounts for 36% of plantings. Bonarda (known in California as Charbono) represents 18% of vines and is increasingly blended with Malbec. Other red wine varietals include Cabernet Sauvignon (17%), Syrah (13%), Merlot (11%) Tempranillo (10%), San Giovese (6%) and Pinot Noir (5%) while Pedro Ximenez , Torontes Riojano and Chardonnay are prominent among the whites.

The production and consumption of wine in Argentina dates back to over four hundred years ago when the first specimens of Vitis vinifera were brought to the Americas by the Spanish colonizers in the early 16th century.

In 1551, the first vines were planted, spreading rapidly in the central, western and

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WINE

Kerri Judge and Clara Bouffard weere on the Febvre and Co. stand.

north-eastern areas of the country. Favoured by the optimum soil and weather conditions of the Andean region, the winemaking industry experienced rapid, extensive growth. Catholic priests who came to these lands planted vineyards near their monasteries to ensure the provision of wine for the celebration of Mass.

In 1853, the Quinta Normal - the first school of agriculture in the country - was created in Mendoza.

Michel Aimé Pouget was appointed as the Quinta’s Principal and was the first to introduce French vines in Mendoza, to promote their cultivation and to teach scientific methods to improve fruit development.

A modernisation and c o n s o l i d a t i o n programme for the wine industry was completed in the 1960’s with large w i n e m a k i n g establishments, bottling plants and a solid distribution and retail Carola de la Fuente of Catena Zapata which is represented in Ireland by Cassidy Wines. network in place. When wine consumption declined in the 1970s however thousands of acres of vines were uprooted.

The opening up of the Argentine economy in the 1990s led to further investment and a policy of producing high quality wines in smaller quantities, principally for export markets.

Most of the major Irish importers list wines from Argentina and those represented at the trade tasting included Alta Vista (Mitchell and Sons), Andeluna (Wines on the Green), Dona Paula (Gleeson Group), Domaine Bousquet (Tindal Wine Merchants), Finca Sophenia (James Nicholson Wine Merchants), Luigi Bosca /Familia Arizu (Searsons Wine Merchants), Bodegas Lurton (Febvre and Company), Trivento/ Masi Argentina (Findlater Wine and Spirit Group), Mentel (Wines on the Green), Bodega Callia (Mackenway Distributors), Catena Zapata/Alpamenta (Cassidy Wines), Michel Torino (Classic Drinks); O. Fournier (Quintessential Wines), Pascul Toso (The Vineyard, Galway), Bodegas Renacer (Tindal Wine Merchants), Salentein (Wines on the Green), Santa Ana (Classic Drinks), Trapiche (Coman Wines), Trivento (Findlater Wine and Spirit Group) and Familia Zuccardi (Barry and Fitzwilliam).

Julie Flies Irish Flag Producing world-class sommeliers does not seem to be in Ireland’s DNA. Part of the reason is a reluctance of all, but a very few Irish restaurants to invest in hiring and training a specialist wine waiter. This role is very often delegated to the Maitre D, restaurant supervisor or even waiting staff.

Yet the presentation and service of wine is an intrinsic part of the dining experience and provides the sommelier with a golden opportunity of enhancing the

guest experience as well as upselling on behalf of the restaurant.

Ireland has an active Guild of Sommeliers, but the majority of members are not practitioners. Most are ‘in the trade’, are educators or have retired. The Guild nevertheless is well regarded within the International Sommeliers Association and on most years, provides a candidate for the World Sommelier Championship. It has been doing so since 1983 when Michael Farrell of the Ashling Hotel (then owned by Ben Naughton) represented this country. Other notable candidates included Albert Mulligan who was 5th. in 1986, John Rigby of the Lobster Pot restaurant in Ballsbridge and current Guild president Mary O’Callaghan. Ireland has done best however when our candidate has been born outside of this country. Didier Fiat beat all the odds when he took the Bronze Medal in Rio de Janeiro in 1992.

This year, Ireland was represented in Tokyo by Julie Dupouy from Agen, in the Lot et Garonne department in the South West of France. Having grown up in a family and community that has great pride in its local food and wines, Julie remembers from a young age being intrigued by the beauty and aromas in nature. On her 16th birthday her grandfather opened a bottle of wine from the year of her birth, a bottle of Margaux, Chateau Marquis de Terme 1983 She began her studies in catering the following year at Lycee Jacques de Romas in the town of Nerac. She chose to specialise in Sommellerie and graduated in 2003.

Julie moved to Ireland in January, 2004 when joined Restaurant Patrick Guilbaud.

Since then she has worked in a few different Sommellerie roles including The Village at Lyons Estate, Residence Club and then returned for a longer period as Sommelier in Restaurant Patrick Guilbaud.

She is currently working in Fallon and Byrne, Dublin.

In Tokyo she was one of 54 candidates who sat a full day written examination covering many aspects of wine and beverage production and service. This was followed by a blind tasting of two wines along with the identification of three spirits.

Mary O’ Callaghan was among the judges for the semi-finals and the finals.

Paolo Basso representing Switzerland was declared the winner with Véronique Rivest representing Canada, runner up and Aristide Spies representing Belgium in 3rd place.

The competition illustrated the investment made by many countries in the training and development of sommeliers and was an indication of how essential it is for this country to make a similar investment if we are to develop food tourism.

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MANAGEMENT

Fáilte Ireland develop new Departmental Management & Supervision Programme How often have we heard it said “employees are our most valuable resource” or “treat your employees as you would like to be treated”? Many thousands of books and articles exhort managers to enhance employees’ work experience and satisfaction. These works are based on the premise that happy staff, as depicted through job satisfaction, is effective staff.

While job satisfaction may not be translated directly to mean happiness, there is a plethora of research focusing on examining employees’ ratings of job satisfaction, often suggesting a correlation between job satisfaction and increased profits. However, according to Cornell’s Centre for Hospitality Research, in their paper Questioning Conventional Wisdom: Is a Happy Employee a Good Employee, or Do Other Attitudes Matter More? This notion that good service results when companies ensure their employees’ satisfaction, has found little support in empirical research.

Instead, another factor has a much stronger effect on performance. That factor is the workplace climate, which comprises employees’ understanding of the practices, procedures and behaviours that are rewarded, supported, and expected by the organisation with regard to customer

“Through the industry knowledge, experience & professionalism of the tutors the course helped me to think on many things a little differently than I did in the past & I find myself now thinking outside the box more often. It made me more aware of my Time Management, Delegation, and the need to trust others to do the job thus enabling me to prioritise what needs to be done 1st… But I suppose the most important thing I learned was that standards don’t drop but performance does.”

Paddy Cahill, bar supervisor, Druids Glen Resort

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The Dublin Team: Edward Meade, Dolores Deasey and Martin Potts

service and customer service quality. A strong workplace climate is a precursor to effective service performance. That study reinforced existing research that for performance improvement, managers should ensure that all employees understand what is expected of them and how their performance will be appraised and rewarded.

Fáilte Ireland recognise that many organisations find themselves in a position where their supervisors/managers, whilst demonstrating a high degree of technical skills, often lack key management skills which are essential to becoming an effective manager/supervisor. Managers and supervisors need to be able to lead, delegate, communicate, motivate and build teams. They also need to recognise what is involved in staff performance: that standards are set, communicated, understood and achieved consistently by all.

These are skills which they either have or don’t have; they are skills which need to be learned. It is widely accepted that it is the responsibility of any organisation to enable their managers/supervisors to develop in a range of management skills if they expect them to operate effectively and efficiently. Fáilte Ireland also recognise that while senior managers and HR Departments can lay the groundwork through

“This course is beneficial to both supervisors and managers alike and a good refresher for those who have been working in the industry for a while.

Everything that is taught in this four- day course is applicable now more than ever as we know, things are tough out there.”

Antonia Phelan, Accommodation Manager, Courtyard Hotel, Leixlip

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The Limerick Team; PJ Hartnett, Tom Burke, Sinead Walsh, Kevin Quinn & Kevin Brown

innovative and flexible HR policies and practices, they do not always have the opportunities or time to focus on developing staff on people- management skills.

Departmental Management & Supervision Programme A new Departmental Management & Supervision Programme has been developed

by Fáilte Ireland to ensure that not only will managers and supervisors understand what is expected of them, but that they, in turn, will manage their staff so that each staff member knows exactly what is expected of them and how their performance will be appraised. There is increasing evidence that people management is positively related to superior organisational performance. This course provides participants with the principles and practices of supervisory management. It specifically recognises that to be effective, managers and supervisors need to: • Manage the operation • Manage self and • Manage others Designed as a four-day series of workshops, the programme is structured into two modules and delivered over a period of 4-5 weeks. In this way, participants are not away from their workplace for extended periods of time. Applying the learning, which is a major focus with Failte Ireland, is facilitated by a work-based project to be undertaken and submitted to the Failte Ireland presenter between modules.

Programmes can be delivered either on a discipline-specific or generic basis and may also be delivered in-company. Flexible in its design the programme can be tailored to meet the specific needs of the client and, subject to demand, can be modified to suit the novice as well as the more experienced practitioner. At present and until the end of 2013 the programme is 100% subsidised.

Programme Content Practical in approach, this programme is standards-centric, it focuses on standards of performance from a guest or customer perspective which constitutes a major part of every manager’s job: what the term standards mean and, equally important, what it does not mean, how standards are set, and why, how they are achieved and thereafter maintained. The content acknowledges that today’s managers and supervisors are just a click away from having their department publicly reviewed, and to ensure success they must demonstrate an authoritative grasp of current management principles and what it takes to be a respected and effective manager.

The content also takes into account that irrespective of how good the set standards

are, they will not be achieved or consistently maintained in the absence of people skills-hence the inclusion of leadership, motivation, communication, delegation, teamwork, coaching and problem-solving. Personal attributes are also discussed as is the need for flexibility to adjust and meet work-specific and situation-specific requirements.

☞

“As someone who has recently joined the ranks of senior management for the first time, I found the course very insightful in regards to managing a team. Previously I would tend to be task orientated rather than team focused something which has now changed for the better. After the course my reliance upon my team increased. Delegation became far more frequent, whereas previously I would take on a lot of the task myself.

This obviously gave me more time to actually manage my team and see things I would not previously have noticed regarding standards and quality.

Delegation and team management were two of the major points I took from the course and to be honest they are the two most relevant to my current work environment”.

Simon Connolly, Asst. Manager, Wynn’s Hotel

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MANAGEMENT Learning Methods The programme is based on an experiential learning design, building on the previous experience of participants. Tutor input, group discussion, self-reflection, development questionnaires, case studies and the practical transfer of learning through an interim work-based project ensures a challenging and positive learning outcome for the managers/supervisors, their teams and the business.

Although the workshops are intensive, the learning is achieved in a relaxed and enjoyable way. The programme is delivered

by Fáilte Ireland personnel all of whom come with a wealth of industry knowledge as well as excellent presentation skills.

“The feedback I have gotten from the team has been excellent. All found the course to be thought- provoking and informative, you understood our

Mairead Scanlon and Dave Strathan of the Cork Team

Caroline Byrne

“The programme helped me by simply outlining the specific goals of certain tasks and using my own skill sets to achieve the best results. I have now changed how I manage my own shift within my hotel, I now tackle some of the tasks at the start of my shift which I used to leave till the end, which has now saved me a lot of time and I don’t tend to carry my workload over to the next day which can easily happen within the hospitality industry. The Information I received regarding my Time Management, Communication and the introduction of S.O.P’s will be invaluable as I train my team towards providing an even greater customer experience for our guests.”

John Pigott, Duty Manager Trinity Capital Hotel

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requirements from the beginning and as a result everyone has left the course with new and fresh ideas in how to develop themselves and their teams going forward.

It was delivered with such enthusiasm and passion which brought about excellent interaction between the team over the four days. This made it enjoyable for all taking part,” Mary Conroy, FCIPD, HR Manager on the completion of a recent generic programme with the management team delivered by Fáilte Ireland’s Edward Meade and PJ Hartnett, in the Galway Bay Hotel .

While all of the team present on generic programmes, Dolores Deasy, Fáilte Ireland, leads out in accommodation-specific programmes, Edward Meade and Sinead Walsh on F & B, David Strahan, Tom Burke and Shane Raftery on Bar while Caroline Byrne, Mairead Scanlon, PJ Hartnett, Kevin Brown, Kevin Quinn and Martin Potts present on those aimed at the kitchen/chef or food production.

Piloted over a number of months it is now up and running regionally since January. To date a total of 217 participants have undertaken the programme representing 110 companies. Certification will be held regionally when participants, in the presence of their managers, will be invited to discuss how they implemented the learning and the outcomes. Successful participants will be awarded a Fáilte Ireland certificate in Departmental Management & Supervision.

Programme Outcomes Perhaps the most significant outcome from the programme has been the consistent comments from participants in describing the motivation, energy and enthusiasm that participants gain though the development of a new self-confidence - even from the first workshop.

For more information about this programme, contact Mary Hall, Fáilte Ireland: 01 8847756 or mary.hall@failteireland.ie

“I found the course very helpful especially in my daily routine. I feel I am more organized and more confident in what I do. It has also helped me when training others and it has improved my communication skills.”

Mihaela Ivan, Accommodation Supervisor, Carlton Hotel. Dublin Airport

FOOD

forTHOUGHT Pádraic Óg Gallagher of Gallagher’s Boxty House, Temple Bar elected new President of the Restaurants Association of Ireland. when he returned to Ireland, and so the Boxty House in Temple Bar came to be. Since then, he has been manufacturing and producing speciality Irish food such as Boxty, the Boxty wrap and Boxty pancakes.

He succeeds Brian Fallon of Fallons of Kilcullen as the 17th President of the Restaurants Association of Ireland.

Restaurants Association of Ireland Annual General Meeting & Conference Over 200 delegates attended the Restaurants Association of Ireland Annual General Meeting and Conference at the new Marker Hotel in Dublin 2 on 30th April 2013.

The theme for the day was ‘The Irish Restaurant Sector – Standing out from the Crowd’. John Healy, formerly of RTE’s The Restaurant hosted the day and introduced great guests to the delegates such as John Mullins of Augmentis Ireland, former CEO of Bord Gais & Cork Chamber of Commerce, Shane Cradock – Independent Business and Professional Performance Coach, Colin Gilligan & Anne Brindley: Euro Catering Language Project.

Brian Fallon handing the chain of office to Pádraic Óg Gallagher

Leitrim-native Pádraic Óg Gallagher was elected President of the Restaurants Association of Ireland, the representative body for restaurants, gastro-pubs and cafés in Ireland at their AGM and Conference on 30th April last.

Speaking on his election, owner of Gallagher’s Boxty House in Temple Bar Pádraic Óg said that it’s important that restaurateurs all over Ireland get involved in their local branch of the RAI as they are much stronger as an association when they are united.

“It’s important that restaurateurs fight to protect our industry- restaurants represent 1 in 4 jobs in the hospitality industry and it is vital that we lobby to keep the VAT at 9% and fight any further increases to local authority rates. We, as restaurateurs, just won’t survive otherwise.”

Several industry leaders including; Julie O’Neill: Strategic Management Consultant Food & Tourism, Tony O’Neill: Chef/ Director, Thornyhill Restaurants, Belfast, Gillian Nelis: Editor and Food Writer, Sunday Business Post, Terry Pennington: Commercial Director UK & Ireland, Santa Rita Wine took part in the Future of Food and Wine Forum giving delegates their insights in to upcoming food and wine trends in Ireland and abroad.

The Restaurant Association of Ireland launched their Keep VAT at 9% campaign at the conference. Over the coming months the association Pádraic Óg Gallagher was born and raised in Mohill, will be contacting County Leitrim, Ireland, where his family ran a public members to ensure they house for many years. Having opened Gallaghers Boxty are fully behind the House in Temple Bar in 1988, Pádraic Óg has over twenty campaign and contacting years’ experience in the restaurant business. Previous to their local politicians that, he had been working as a Chef and travelling in the to ensure the VAT is Caribbean and in London. While there, he observed the retained at 9% for the Restaurants Association of Ireland other emigrants eating their native food, the food they 11 Bridge Court – Citygate - St. Augustine Street - Dublin 8 - Registered Company 56224 tourismNo. industry. grew up with at home. He decided to set up a restaurant Official Sponsor of

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Padraic Og, and Brian Fallon presenting the MikeButt Award to Cait Noone.

Pat O Leary, Sinead Lambert and Michael Ryan.

Shane Craddock giving talk to delegates

Minister Leo Varadkar addressing delegates at the Presidents lunch

Terry Pennington speaking during Future of Food and wine Forum

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Restaurant Chez K’s at the Fitzwilton Hotel is one of the must do restaurants in Waterford. Situated on the ground floor of the one of the most luxurious hotels in Waterford City, the dining room seats 120 guests in a relaxing contemporary ambiance offering a stunning 3corse table d’hote dinner muneu for €21.95 pp or €18.95 for a 2 course. Chez – K’s at the Fitzwilton has just recently received the Georgina Campbell Award 2013. www.fitzwiltonhotel.ie

Temptster, the number one selling app in Ireland, is extending to Greater Dublin in June and to Cork, Limerick and Galway this summer. Temptster helps bars and restaurants attract customers during quiet periods. It takes minutes to set up repeat offers during your quieter periods. You can set up an offer from 5-7pm on a particular night to encourage people to book during the shoulder period.

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CONFERENCE

IHI Conference

Left to Right - Natasha Kinsella, FIHI, CEO Irish Hospitality Institute, Gerald Lawless, President & Group CEO Jumeriah Group, Fergal O’Connell FIHI, President Irish Hospitality Institute.

Gerald Lawless, President and Group CEO of the Jumeirah Group urged hospitality professionals to remain committed to the industry and encouraged young people to be prepared to travel overseas to seek experience in order to bring their expertise and knowledge back to Ireland. He emphasised the importance of the Irish hotel industry to the creation of further employment and jobs in the country as he spoke at the National Hospitality Managers’ Conference and AGM titled “A Gathering of Leaders” in The Marker Hotel, Grand Canal, Dublin 2, with over 120 delegates in attendance.

The Irish Hospitality Institute (IHI) has been driving professional excellence in Tourism & Hospitality since its establishment in 1966. The 2013 conference, as its title suggests involved leaders of the hospitality sector from Ireland and abroad as key presenters, followed by a panel session presenting ‘Lessons from Leaders’. The conference concluded with lunch - An Artisan Food Producers’ Showcase, arranged through the support of Bord Bia and managed by Gareth Mullins, Executive Head Chef of the Marker Hotel.

In his opening address, Fergal O’Connell FIHI, President, IHI stated ‘’A Gathering of Leaders’, the title of this year’s conference, is appropriate, I believe, because of the leadership role fulfilled not only by our distinguished speakers, but by each and every member of the Irish Hospitality Institute throughout the last six difficult years experienced by the national economy and the hospitality industry. Our presence this morning in the new Marker Hotel, in the heart of Dublin’s thriving commercial and artistic hub, is symbolic of the gradual yet significant change which is currently taking place within our country. The recessionary thinking and negativity of recent years is giving way to a new sense of confidence and a return to investment, of which this fine new hotel is a shining example”.

He continued to state: “While progress is most welcome, Government policy needs to continue to support the tourism and hospitality industry by continuing indefinitely the 9% VAT rate which has proven to be a success in creating jobs and competitiveness in our industry. The extension of the visa waiver programme to attract visitors from new and emerging markets is essential to increasing tourist numbers and must also be continued. In addition, economic renewal is also very much dependant on our ability to develop our workforce. This raises huge concerns for the sector now, given the fact that there is no longer manageable access or specific sector funding focused to drive skills training or professional development, by either government departments or state agencies. Serious consideration must be taken at government level to addressing this gap through our state agencies representing this sector. In a slow growth environment, recovery will only be achieved if Ireland wins market share in a number of key markets and our tourism

product is developed particularly through the personnel that work in it. State agencies that represent our industry must therefore be held accountable for delivering real & tangible results in this area.”

Key Note speaker - Gerald Lawless in echoing the importance of the sector and professional development stated: “the importance of travel, tourism and hospitality to the economy highlighted that 255 million jobs are being provided by the industry, almost 8% of the global employment, and that jobs in Ireland’s travel and tourism are set to expand over the coming years…

The conference boasted an exciting lineup of speakers, professionally managed by our chair of conference: Conference Chair: Jonathan Healy, Presenter, Newstalk Lunchtime 106-108FM Key Note Speaker: Gerald Lawless President & Group Chief Executive Officer, Jumeirah Group Padraig O’Ceidigh - Irish Entrepreneur Catherine Toolan - Managing Director Special Projects Hugo Arnold - Independent Food Writer & Food Consultant Our “Lessons from Leaders” panel discussion included the following Industry Leaders: David Collins, TMIHI - Founder/ Group Marketing Director Great National Hotel; Pat McCann - Chief Executive Dalata Hotel Group Ltd.; Margot Slattery Managing Director Sodexo Ireland; Paul O’Toole - Director- General Fás; Richard E Bourke LFIHI - Director Prem Group.

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TOURISM PROJECT

Cliffs of Moher Coastal Walk Major tourism project opened in Co. Clare

Tourism in the West of Ireland has been given a significant boost with the opening of the €400,000 Cliffs of Moher Coastal Walk, a 12km route providing improved public access to some of County Clare’s most scenic coastal locations. In 2007, the potential for the coastal path between Doolin and Liscannor to become an official walking route was highlighted locally to the Burren Connect Project. A working group was set up, with a view to exploring the possibility of securing comprehensive landowner permission for walkers to walk the route.

The introduction of the Walks Scheme and a Rural Recreation Officer to Co. Clare in 2008, as well as the provision of Public Liability Insurance by Clare County Council for landowners on the route, it was felt would greatly assist this process. Due to the designation of the area as a Special Protection Area, the National Parks and Wildlife Service were involved from the start, and following an Appropriate Assessment in 2009, the proposed upgrade to the path was given the green light. Funding for the significant upgrade works required also had to be secured, and it was decided that National Development Plan funding available to Local Authorities was the most suitable funding option.

Daithi De Forge, technical expert with the National Trails Office carried out an initial inspection of the route in 2009, and deemed it suitable for upgrading.

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Landowner permission was the most important element of this project, and with 39 private landowners farming the land right out to the cliff edge on a 12.7 km stretch between Doolin and Liscannor, the working group set about discussing the proposal with them. As the existing path was seriously eroded, and missing in places, landowners support in these sections was critical to actually even having a route for the walk. Individual and group meetings were held locally and on site with all landowners during 2009 and 2010. The IFA as well as all members of the working group were present at the group meetings, to address common queries and concerns. In 2010 the 5 year Walks (Maintenance) Scheme was provided by the Rural Recreation Section of the Department of Environment Community and Local Government via Clare Local Development to the 39 landowners on the route. With landowner agreement in place, NDP Funding to upgrade the route was secured by Clare County Council.

Mayor of Clare, Councillor Pat Daly performed the official opening of the standalone coastal walk which links the villages of Doolin and Liscannor, and also is part of the Burren Way long distance walking route.

Targeted at the more experienced walker, the newly constructed 12km coastal path takes walkers from Hags Head outside Liscannor Village along by the iconic

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TOURISM PROJECT

Cliffs Of Moher and into the village of Doolin. Trailheads with mapboards and designated parking for walkers are located at Moher Sports Field outside Liscannor village, Doolin Community centre outside Doolin village, and at the Cliffs of Moher Visitor Centre.

The Cliffs of Moher Coastal Walk Project is a collaborative effort between Clare County Council, Clare Local Development Company, The National Trails Office, Fáilte Ireland, the local community and almost 40 landowners along the route.

“This is a major tourism project not only for North Clare but for the growing walking tourism market in Ireland. We believe it is one of the most spectacular coastal routes in the country and will attract the type of visitors that will stay for longer in the area. Clare County Council is delighted to have been the lead authority for this project,” commented Mayor Daly.

Latest figures from Fáilte Ireland reveal that more than 775,000 overseas visitors to Ireland go hiking/cross-country walking each year. Around a third of these visitors stated that walking was an important factor in their choice of Ireland as a holiday destination Mayor Daly added: “This project significantly improves the Burren Way and provides a spectacular linear walking product for visitors to the villages of Lahinch, Doolin, Liscannor, and all villages in the wider Burren region. There is significant potential to develop and expand new and existing local tourism businesses around the walk. I wish to acknowledge the collaborative approach adopted to developing this project by local landowners and the various local, regional and national development agencies.”

75% of the funding for the multi-agency initiative is being provided by Failte Ireland, under the National Development Plan 2007 - 2013 with the balance being funded by Clare County Council. Clare Local Development Company secured the

involvement of local landowners in the project, with the National Trails Office having provided the necessary technical expertise as well as annual trail inspections and Public Liability Insurance in conjunction with Clare County Council. The successful contractor for the project was County Wexford-based Metro Building Contractors Ltd, while Clare Local Development Company and the Burren Way Ltd. are responsible for the management and maintenance of the newly opened walk.

Fiona Monaghan, Fáilte Ireland commented: “this project is an excellent example of how partnership approach to development can deliver a key project which will deliver long term economic benefits to the surrounding area. I wish to acknowledge the contributions from all the agencies involved and in particular I want to pay tribute to the support and cooperation from the landowners without whom this initiative could not have been developed. This initiative is regarded as one on the finest walks along the West Coast of Ireland and will be a key element in the development of the ‘Wild Atlantic Way’ which is a 2,500km iconic tourism route currently being developed by Fáilte Ireland along the entire Atlantic Coast of Ireland.”

Gerard Kennedy Chairman of Burren Way Ltd. stated: “This is something we’ve been working towards for several years and it’s tremendous that it has now become a reality. I want to thank the landowners on the route for their co-operation. Also Clare County Council and Failte Ireland for the funding and management of the project and Eimer McCarthy, CLDC’s Rural Recreation Officer for her tireless work on the ground. This is a wonderful tourism and recreation resource for North Clare, the benefits of which will be seen for years to come.”

According to Eimer McCarthy of Clare Local Development Company (CLDC): “CLDC’s Rural Recreation Programme and Walks Maintenance Scheme provide an important link between landowners and the funding agencies necessary to get such a project off the ground. The Walks Scheme also ensures continued communication with landowners, as well as maintenance and upkeep of the trail, and is central to the successful management of this spectacular new coastal walk into the future.”

Walkers are advised that the Cliffs of Moher Coastal Walk is a challenging, remote and exposed Cliff top trail, which requires high levels of fitness and an ability to adapt to changing and extreme weather conditions. Cliffs of Moher Coastal Walk trail maps are available to download for free from www.discoverireland.ie and www.irishtrails.ie.

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TOURISM

Chicago to Shannon air link opens Tourism Ireland has warmly welcomed the new United service from Chicago to Shannon, which will provide a welcome boost for both business and leisure tourism from the all-important American market to Shannon and the West of Ireland this summer.

Working closely with airlines is a key priority for Tourism Ireland and the organisation has put in place a busy programme of marketing activity - in conjunction with United - to help drive demand for this new route in the Chicago area and ensure the success of the service. Ads have been running in Red Eye, a daily Chicago newspaper, reaching some 180,000 readers with messages about the new ease of access to Shannon and the many great things to see and do in the West of Ireland. Senior executives from Tourism Ireland were in Chicago, where they undertook a series of interviews with popular television and radio stations - highlighting Shannon as a wonderful gateway to the west of Ireland and issuing an extra-special invitation for MidWesterners who are Irish born, Irish bred or Irish in spirit to come and visit in 2013 and join our great Gathering celebrations. And, in advance of the inaugural flight, a Tourism Ireland event in Chicago was attended by 50 influential travel agents, tour operators and journalists.

Around Dublin in 48 Hours!

In the cockpit of the United Boeing 757, in advance of the inaugural flight to Shannon, were (l-r) United captain Todd Kersting; Aidan Cronin, Consul General of Ireland; Alison Metcalfe, Tourism Ireland’s head of North America; and United first officer Clark Shelton.

Outstanding Contribution for Tourism Ireland Chairman

Winners of Tourism Ireland’s “Dublin 48” promotion, Lori Miles and Nick Hill, before their Segway tour through the Phoenix Park.

Two British tourists got the chance to experience an actionpacked 48 hours in Dublin, as part of a new Tourism Ireland social media promotion, called “Dublin 48”. The intrepid travellers, Lori and Nick from Sevenoaks in Kent, were selected from over 1,500 wannabee explorers who entered a competition on Tourism Ireland’s website, Ireland.com, and were then voted for by Tourism Ireland’s Facebook community.

The pair spent a whirlwind 48 hours sampling the city, all the time posting on the Tourism Ireland GB Facebook page and Twitter feed, sharing their adventures with the organisation’s fans and followers around Great Britain. Their packed itinerary included lots of fun and exciting activities - including a Segway tour through the Phoenix Park, visits to the Little Museum of Dublin and the Aviva Stadium, kayaking on the Liffey, a trad music tour, a bike tour and even a ghost tour of the city.

Following an extensive review of the British market last year, Tourism Ireland is currently rolling out a new strategy, GB - Path to Growth. The organisation is targeting several new audiences with strong potential for growth - including a younger, fun-loving audience looking for an exciting time in a vibrant destination, called “Social Energisers”.

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Brian Ambrose, winner of the ‘outstanding contribution to industry’ award (centre), with compère Paul Clarke and Janus Awards chairman Stephen Meldrum.

The award for ‘outstanding contribution to tourism’ was presented to Brian Ambrose OBE, chief executive of George Best Belfast City Airport and chairman of Tourism Ireland, at the recent Northern Ireland Institute of Hospitality Janus Awards 2013. The awards recognise individuals and companies exemplifying excellence and those who have made an outstanding contribution to the industry at home and enhanced its reputation abroad.

Brian Ambrose said: “It was a fantastic experience to be part of the Janus Awards and to see so many individuals receive the recognition they deserve for their hard work and professionalism.

To be recognised in such company and receive the award for outstanding contribution to the industry was indeed a great honour and a tribute to the wonderful teams I have the privilege of working with at the airport and in Tourism Ireland.”

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TOURISM

Minister Michael Ring launches “Gathering” APP Minister Michael Ring recently launched a brand new app for iPhones and android devices - designed specifically for The Gathering Ireland 2013. Called “Gathering Gestures”, the app was created by Tourism Ireland and offers a wide variety of “gestures” to ensure our international visitors get more from their holiday here and an extra special welcome in this year of The Gathering.

The app is live on the international app store - and is free for people around the world to download before they arrive here.

Tourism Ireland is promoting the app to prospective visitors through its website, Ireland.com - reaching more than 11 million potential visitors around the globe. The app is also being highlighted on thegatheringireland.com. To date, over 600 tourism organisations from around Ireland have registered their “gestures” for the new app - with the Irish Hotels Federation (IHF), B&B Ireland, Heritage Ireland, the Restaurants Association of Tourism Minister Michael Ring (centre) with Monica MacLaverty and Niall Gibbons, both Ireland (RAI) and Good Food Ireland all encouraging members to Tourism Ireland, at the launch of the new “Gathering Gestures” app for iPhones and android take part. devices.

1 Million Australians to tune in to Ireland

Filming at Bloom 2013 in the Phoenix Park in Dublin, for the popular Australian gardening TV programme The Garden Gurus, are the show’s hosts Kim Syrus (right) and Trevor Cochrane.

Images of Ireland will be seen by about one million TV viewers across Australia later this year, after scenes for two popular television shows were filmed here.

A TV crew travelled here recently to shoot scenes for a popular travel programme, called The Gurus Explore. Footage was captured at various locations around Dublin, Northern Ireland and Co Louth for the show - which will air to around one million TV viewers later this year on Nine Network Australia and HD TV station GEM. During their time here, the crew also filmed at Bloom 2013 in the Phoenix Park in Dublin for an episode of the popular gardening TV show, The Garden Gurus. That show will air in August to gardening fans - and potential holidaymakers around Australia; and two articles on Bloom will also be included in The Garden Guru Magazine, which has a readership of around 144,000 people.

Diane Butler, Tourism Ireland’s manager in Australia, said: “We are delighted that Nine Network has chosen to film scenes here for these two popular TV programmes. It is a wonderful opportunity to highlight the many things to see and do here, including our superb gardens, to a huge audience in Australia.”

Renowned travel writers’ conference comes to Cork

American journalists at the opening of the Travel Classics Writers’ Conference 2013 in Ballymaloe House, with Myrtle Allen (front, centre), Darina Allen (front, fifth right), and Shane Clarke, Tourism Ireland (front, fourth right).

Leading American travel writers came to Co Cork recently, to attend the renowned Travel Classics writers’ conference. The conference, regarded by many as the world’s foremost networking event for travel writers and editors, took place at Ballymaloe House in Shanagarry, bringing together celebrated editors from a wide range of high profile publications - including Condé Nast Traveler, National Geographic Traveler, Harper’s Bazaar, AFAR, Saveur and Coastal Living - all of which reach hundreds of thousands of readers across North America, as well as globally, helping to deliver huge exposure of what Ireland has to offer American holidaymakers.

Niall Gibbons, chief executive of Tourism Ireland, said: “We are delighted to welcome some of the most influential and prominent American travel and lifestyle journalists to Ireland, to show them at first-hand what makes the island of Ireland unique. We are particularly pleased that they have chosen to host their 2013 conference here, as we celebrate this special year of The Gathering. Tourism Ireland has a busy programme of promotions under way in the United States to highlight The Gathering; we are actively reaching out to the Irish Diaspora, inviting them to come home and visit Ireland this year.”

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COMPETITION

Cooking up a storm at inaugural Flogas Mayo masterchef competition Twenty-three competitors turned up the heat at the inaugural Flogas Mayo Masterchef Competition on Tues 30 April 2013 held at the Mayo Abbey Cookery School just outside Claremorris. Watched by a large audience, budding student chefs from the School joined seasoned professionals in vying for top honours in the five competition classes. Michael Keogh, local area representative for Flogas, was on hand to present the prizes to the winners.

Michael Keogh of Flogas, said, “We are one of the leading suppliers of LP Gas to the hotel, restaurant and hospitality industry. Because of this, we are always looking at ways to encourage and promote standards of culinary excellence so we were delighted to come on board and support this very worthwhile initiative.”

Ann-Marie Heneghan, manager of FÁS LTI Cookery project at Mayo Abbey, said, “We run courses all year round including a 48 week FAS full time Professional Cookery Programme which has proven to be very successful with 85% of last year’s students now in employment. We also run other short Culinary Skill Programmes. The idea for the Master Chef Competition originated with me and assistant coordinator Ronan Fox, when we were looking at ways to demonstrate what our students are capable of.”

“ …we are always looking at ways to encourage and promote standards of culinary excellence so we were delighted to come on board and support this very worthwhile initiative.

Furthermore, we want to thank Flogas very much for their generous sponsorship of the event, which enabled us to present prizes to all our winners. It helped to ‘sharpen the knives’ and give the competition that extra bit of good-humoured edge on the day,” AnnMarie quipped.

The School also enlisted the willing support of the Chefs of Mayo Club, which

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Barry Ralph of the Bayleaf Restaurant in Castlebar, winner of the Fish Open class at the Flogas Mayo Masterchef 2013 competition was presented with his prize by Michael Keogh of Flogas Ireland.

Kathleen Staunton from Castlebar, a student at Mayo Abbey Cookery School, who took 3rd place in the Celebration Cake Class at Flogas Mayo Masterchef 2013, was presented with her prize by Michael Keogh of Flogas Ireland.

set out the competition rules and criteria for each class as well as organising the professional judging panel.

The Fish Open Class was won by Barry Ralph of the Bayleaf Restaurant, Turlough, Castlebar, who prepared a dish of Clew Bay scallops with burnt apple and vanilla curd, black pudding and pistachio crumble, celeriac, pickled apple and smoked paprika scraps. The judges remarked on ‘how innovative and wellexecuted the dish was and how all the ingredients worked very well together’.

However, one of the big surprises of the day was Declan Martin from Hollymount, a mature student at the Cookery School. Declan scooped second place in the Fish Open Class, usually one of the most challenging categories in any culinary competition, even for professional chefs, because of the propensity to overcook it. Declan prepared a dish of Seared Fresh Seabass, petite ratatouille, orzo and fresh tomato sauce. The Judges commented that ‘the fish was perfectly cooked, the sauce had an exciting and beautiful flavour to complement the fish and the ratatouille bed was just perfect.’ Third place went to chef Mark Gallagher from Claremorris.

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COMPETITION The judges were ‘blown away’ by the time and effort put into the fine artwork on the winning entry for the Celebration Cake Class, won by Melody Chung of the Mayo Abbey Cookery School. Fellow students Kathleen Staunton from Castlebar came second and Brendan Slattery of Milltown third.

Brendan Slattery also took first place in the Hygiene Excellence award, open to students only who were judged for their performance in the Junior Chicken Class.

The judging panel was Anthony Kelly, proprietor/chef of the Riverside Restaurant; Charlestown; Gerry Luskin, executive head chef at Ballina Manor Hotel; Yvonne Murphy, proprietor of the Devour Bakery Ballinrobe and former Pastry Chef at Ashford Castle; Fergal Colleran, senior sous-chef, Hotel Westport; Bernie McPhillips, head pastry chef at the Radisson Blu Hotel, Cavan and Kieran Sweeney, proprietor/chef of the Market Kitchen, Ballina.

“ The Mayo Abbey Cookery School was set up just over two years ago. It is a charitable non-profit making organisation, supported

by FAS and is run by a voluntary management committee.

Declan Martin (Hollymount), a student at Mayo Abbey Cookery School, who scooped 2nd place in the Fish Open Class at Flogas Mayo Masterchef 2013.

An overjoyed Declan said, “I am just so delighted to be placed second and with the support I’ve received from my family, tutors and classmates. A year ago, my life was very different, I was unemployed and spent days trawling the pages of the local paper looking for work. I always liked cooking and I couldn’t believe my luck when a local paper advertised a course in the Mayo Abbey Cookery School; it was a chance to fulfil a lifelong ambition. The skills I gained built up my confidence and I now combine my Level 5 FETAC cookery course with part-time work in the Knock House Hotel under chef Frank Lyons.”

The Irish Chicken -Junior Chef class was for the catering students only and Shane Doherty from Tubbercurry scooped first place with his herb and butter basted Supreme of Chicken with scotch egg on a bed of straw potatoes. The judges said it was a ‘nice tasting well presented dish, with the scotch egg cooked to perfection’. Second place went to Melody Chung of Ballina and third to Elaine McDonagh of Claremorris.

The Decorated Gateau Class was won by Bicky Bissell, pastry chef at the Hotel Westport, with her black forest gateau with a decorated cuff of sponge and chocolate shard. The judges commented that it was’very well put together with two varieties of cherry and a lovely two-tone outer sponge. Great technique on the quenelles of cream on top and overall, a very skilled and professional work of art.’

Chef Philomena Noyes came second and catering student Ciara Freyne from Castlebar took third.

The Hot or Cold Plated Dessert Class was won by student Charlie Doyle with his creation, ‘Charlie’s Surprise’, a marinated chocolate sponge marinated in kirsch layered with strawberry mousse, encased in a feathered white and dark chocolate casket with a strawberry coulis. Students Shane Flannery and Shane Doherty came second and third respectively.

Seamus Doherty, chairperson of the Chefs of Mayo Club, said “As our name suggests, we are very much involved in the promotion of the catering industry in our county and we had no hesitation in becoming involved in the Flogas Mayo Masterchef competition. We want to encourage Irish people to get into the trade and help produce food of the highest standard here in Mayo. The west of Ireland has many well established hotels and restaurants and we need to turn out the best chefs to keep up the standard.”

The Mayo Abbey Cookery School was set up just over two years ago. It is a charitable non-profit making organisation, supported

by FAS and is run by a voluntary management committee. A horticultural school is based in the same premises which supplies most of the fruit and vegetables to the catering school. The cookery school provides lunches for the Active Age groups on Fridays and Wednesdays. They have a shop open to the public on Fridays selling scones, pastries and jams produced in-house.

There are continual courses taking place aimed at equipping learners with the basic skills necessary in preparing, cooking and serving simple everyday meals. For further information, contact Mayo Abbey on 094-9365735.

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PERFORMANCE IMPROVEMENT

Undercover with Invisio Insights into how Irish Hotels & Restaurants are raising the bar.

Tony Shone is a Director of Invisio, a training and consulting company that works with Hotels and Restaurants across Ireland to bring about performance improvement.

He takes us undercover to see how Irish Hotels are staying ahead by focusing on quality.

Fact: 80% of customers would recommend hotels they visited to a friend (Invisio 2012 National Survey of customers) - Conversely that’s 1 in 5 that won’t. What’s the figure for your business and what can we do to address the situation?

You can’t manage what you can’t measure - and what gets measured improves. Leading Irish hotels and restaurants are applying this principle, not simply to financial results, but to service and sales excellence and employee engagement. Keep looking in the rear view mirror of the car and you might crash. Smart owners and operators look ahead at the ‘dashboard’ and measure factors that lead to future profits.

At Cork International Hotel, General Manager Aaron Mansworth is passionate about quality: “Our new owners have put a significant investment into a major redevelopment of the hotel but recognise it is the team that will ultimately have to deliver the return on investment and not the bricks and mortar. It is really about getting customers in, and then getting them to return and tell others. The combination of sales audits, e-comment cards and mystery customer reports gives me vital management information. We scrutinise every report and look to see what we need to do to get 100%. We get a detailed analysis of how we are performing on all key sales and service standards, the progression, gives us the focus and motivation to constantly drive the business forward.”

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Insights by Invisio is a suite of performance measurement tools including mystery shopping, test calls, customer and employee surveys and sales audits. These provide Hoteliers and Restaurateurs qualitative and quantitative feedback and measurement.

We help clients to clarify and redefine standards and set and monitor targets for continuous improvement.

The Tifco Hotel Group has been using these tools for over 15 years “When we opened our first hotel, Clontarf Castle we knew that focusing on quality in everything we do would be key to our success.

Despite a few gruelling years, that still holds true.

Though tempting to look at short-term savings, we never compromised and continued to invest in programmes like Insights and this has paid off. The customer doesn’t want to know about our challenges, if we take a piece of business, we always have to ensure consistently high standards,” says Group Operations Director, Mary Buckley Arguably, there is nothing terribly complicated Mary Buckley about delivering service excellence. Hire people with the right attitude; train them, keeping motivation levels high and regularly reviewing performance. If only it were so simple, especially when businesses have to do more with less. Understandably people have questioned the investment needed for such initiatives, but can we afford not to? As a speaker at an IHF conference some years ago said, ‘we can complain that we train staff and they leave - but consider the scenario where we don’t train staff - and they stay!’ As Bill Marriott once said, ‘look after the associates (staff) and they will look after the customer’, our research demonstrates the link between service excellence and employee engagement; those with the highest levels of employee engagement are the ones that score highest from the customer perspective.

Social media and online reviews are also driving the standards and training agenda.

Negative reviews result in untold damage. Recent statistics from Google suggest 88% of customers research before buying, so managing the customer experience is becoming ever more critical.

Invisio’s large volume of test calls highlight the potential hotels have to lose business; Callers often know rates before calling having checked out third party websites. Our research found that only 27% of the public we surveyed believed they could get the best rates from the hotel directly, so when a customer does call, the handling of these calls as with other sales enquires is absolutely critical. By recording and analysing test calls, strategies can be put in place to help win the business and gain through upselling.

A typical mystery customer report measures 400-500 standards, but it is not simply about results from one visit, rather continuous improvement. At the Grand Hotel, Malahide and Marine Hotel Sutton, Managing Director Matthew Ryan uses Insights to benchmark standards in service and products. He has found that the best results can only be achieved from a team approach where everyone has a belief that they make a difference. All departments achieving over 90% are awarded a prize at the end of the year. These qualifying departments are entered into another competition and the best performing department group wins a very significant prize to be shared out amongst all the team.

This type of reward gives all departments the chance to get something even if they see one department running away with the big prize. “It has really developed healthy competition amongst the team, no one wants to let the team down. There were just a few percentage points between the winning team and some other departments - you can be sure they will want to win next time and of course for the winners, having achieved such a high score the emphasis now is on maintaining it.”

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PERFORMANCE IMPROVEMENT So how are Irish Hotel’s performing?

Year to date averages show improvements in all areas, however no one is complacent. Anything less than 100% is an opportunity to improve. The top-performing hotel in the period scored 95%. A key opportunity for many is in house sales effort, where results for the period came in at 77.9% - a little time and effort here can bring big results, both in terms of service and customer satisfaction.

Sales Audit data shows both ‘Proactivity’ and ‘Sales Management’ scores low at 78.6%. What does this mean in practical terms - Too often proposals are sent out with little in terms of follow up.

On a positive note, our 2012 National Survey of customers found that 87% of customers believed standards had been improved and maintained. So whilst there is much done - there is more to do, and always will be as long as there is competition. Focus on lead indicators that produce future profits and remember ‘What gets measured - improves’.

Would you like to see how your hotel or restaurant measures up? The Hotel & Restaurant Times in conjunction with Invisio are offering three lucky readers a complimentary mystery customer report on their business. Simply email the editor@hotel&restauranttimes.ie to be entered into a draw, results will be announced in next months edition of the magazine.

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ONLINE MARKETING

Seizing opportunities in ever-changing AdWords Ciarán Rowe and Des O’Mahony

Figure 1: Adwords image extensions are currently in beta.

Google’s AdWords remains undiminished as a necessity for any hotel serious about online business. A very large percentage of search users still do not distinguish between AdWords and natural search results at the top of search results listings, while at the same time the majority of search users still focus their clicking actions at the top of the search results page. These facts combined mean that engaging in pay-per-click (PPC) advertising is critical for online revenue generation.

Google continues to enhance AdWords to make them more attractive to the public and more likely to be clicked. Success in capturing clicks depends on quickly adopting any new approaches available in AdWords, since it is these fresh new approaches that appeal to jaded eyes.

Here are just some of the enhances being rolled out in AdWords at the moment that we are analysing for effectiveness.

Enhanced Campaigns Enhanced Campaigns is due to take effect from July 22nd and is about targeting the reality of the multi-device world that we live in. At the moment, AdWords campaigns are set up separately to target each kind of device, for example desktop or mobile. But research (from Google) indicates that people often accomplish a task over a period of time while moving between platforms, desktop to tablet to phone etc.

Such a task might be researching a trip leading ultimately to booking a hotel.

The idea of focusing campaigns on a single platform therefore limits the reinforcement capability of an advertiser to be ubiquitous, or at least makes it more difficult to manage.

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With Enhanced Campaigns, AdWords advertising campaigns will be amalgamated into one master campaign with the option to create mobile-preferred adverts and site links to unify the campaigns across platforms. Google says that this is to allow easier control and targeting for AdWords users, and cite improved reporting and more powerful marketing tools.

See: http://adwords.blogspot.ie/2013/02/introducing-enhanced-campaigns.html What is key here for Google is to ensure that advertisers opt into the mobile advertising network to improve Google revenue. After all, Google’s Android mobile operating system is pushed out for free precisely to create an increased target for Google’s advertising. Mobile advertising takes advantage of the mobile platform with location-detection advertising and click-to-call options, together with tracking of phone call conversions. Lots to be gained here as an advertiser.

Social Extensions / Annotations Social Extensions (now transitioning to being called Social Annotations) link your business’s Google+ Page to your AdWords campaigns, so that all your +1s, whether from your Google+ Page, your website, your adverts or your search, get unified and tallied together.

Unifying data in this way is a similar philosophy to the ubiquitous approach adopted in Enhanced Campaigns: it shouldn’t matter what device someone is on or what element of your online presence they like, your business is a single online entity.

In practice it means that each of your online elements will see the total +1s and so each will look like it has been more heavily interacted with. This may make it more attractive in the eyes of a potential customer. It also means that Google is essentially saying that businesses should push their Google+ Page more as an additional way to be liked online.

See: http://www.google.ie/ads/innovations/socialextensions.html Dynamic Search Advertising The main thrust of AdWords is to serve advertising based on keywords matched to the user’s search terms. This requires the creation of campaigns based around keywords targeting. But with Dynamic Search Advertising, you can instead target relevant searches with ads generated directly from your web site content, dynamically.

With Dynamic Search Advertising, Google keeps a fresh index of your website’s content using organic web crawling. When a search occurs, Google can determine that your website content is relevant and can dynamically generate an ad with a headline based on the query.

Dynamic Search Advertising is an approach that is very useful for advertisers

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ONLINE MARKETING

Figure 2: Adwords advertising enhanced to feature attractive site links which directly bring searchers to the advertised offer.

with limited experience, or for those who may not have the resources to analyse keyword volume for their business. But it also is an addition to standard AdWords approaches and, according to Google, can result in 5%-10% of additional clicks.

Google data indicates that every day 16% of searches that occur are ones that Google has never seen before. Keyword targeting is extremely difficult therefore in about one seventh of searches, and this is where Dynamic Search Advertising can help.

See: http://www.google.ie/ads/innovations/dynamicsearchads.html Similar Audiences Google remarketing allows you to reach people who have already visited your site by serving them adverts through the Google Display Network when they are elsewhere online. You’ve probably experienced this yourself online, where adverts for stuff you’ve been looking at seem to follow you around!

Similar Audiences is a refined version of Display Network targeting using remarketing audiences, rather than just remarketing to one individual. You can serve ads to people whose browsing patterns are similar to the browsing patterns of your existing site visitors.

Again, similarity should mean better chances at clicking and should add to the success of your existing targeted Adwords campaigns.

See: https://support.google.com/adwords/answer/2676774?hl=en Adwords Image Extensions Google announced Image Extensions in early June to allow advertisers add images to AdWords (see figure 1). As yet it is not clear what the criteria for display will be.

Can all adverts have them or is it only the number one spot? It is likely that images will only appear if the context of the search indicates to Google that the searcher would benefit from imagery.

What is obvious though is that Image Extensions would be far more appealing to searchers. They would likely make organic search results even less appealing, reducing the value of SEO in comparison to SEM.

Improving the Click Rate At Bookassist, we continue to improve the click rate for hotel adverts not just by employing Google technology, but also by integrating with the dynamic pricing options of the Bookassist Booking Engine. As figure 2 shows, Bookassist’s Traffic Builder online marketing team creates far more attractive adverts for hotels with detailed site links that serve targeted actions with pricing. This is far more appealing than generic online travel agent advertising.

Advertised actions such as “Advance Purchase Rate from €72” and “Stay Longer and Save up to 15%” within the ad content have proportionately higher clickthrough rates because they are more relevant to searchers than just “Book here”. And using deep linking into Bookassist’s Booking Engine, customers can be brought directly to the actual offer being advertised, with a book now button right next to the offer, rather than just being sent to the hotel’s website to fend for themselves.

Eliminating barriers between what’s being advertised and the action to book is critical to improve conversion.

Beyond the Click The science of capturing clicks in increasingly complex, but remains a very first step. Delivering conversion on that precious click is even more important. The key is “nose to tail” integration of advertising, quality web presence, clarity and attractiveness of the product on offer, and advanced booking engine capabilities to serve without barriers. Only with this level of integration can clicks lead to conversion, and onwards to improved online revenue. No single link in this chain can be neglected.

Ciarán Rowe is Senior Search Specialist and Des O’Mahony is CEO at Bookassist (bookassist.org), the award-winning technology and online strategy partner for hotels.

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GUESTHOUSE

The Old Milking Parlour at Ballymurrin Quaker Farmstead What a privilege it is, to live in such an old County Wicklow farmhouse, with memories dating back some three hundred and fifty years. Old doesn’t always mean beautiful, but in this case the resolute simplicity of its Quaker influenced architecture still shines through.

The adventure with this amazing place began in 1994, when, after a five-year sojourn in Jersey (Channel Islands variety) we returned to Ireland, subconsciously looking for a new challenge. The first sight of the house was one of those ‘this is it’ moments, and we haven’t looked back. We estimated that there was a ten year development plan in front of us: now in its twentieth year, the plan has been... almost completed. Research in the Quaker Historical Library tuned us in to the reality of a thriving farmstead, lived in by Quakers from Suffolk who came, misguidedly, for a quieter life during turbulent times for religious people, culminating in Cromwell’s revenge on the unfortunate Catholics who supported the royals at the time.

Recent history also took its toll on the farmstead. Separated from its land, the buildings had deteriorated, and the outbuildings were in ruinous condition. As architects, with conservation experience, (iCON Architecture and Urban Design, www.iconicity.ie) we felt we could see

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through the dismal appearance and devised a sustainable proposal to improve the outbuildings whilst covering cost.

We commenced the Old Milking Parlour project in 2002. Designing for ourselves made an interesting change. We wanted to convert the old mucky cow shed into elegant self catering accommodation, whilst being sure that its earlier vocation would shine crisply through. After meandering through the planning process and generating a financial plan, we applied successfully for a grant from Wicklow Rural Partnership, based on our determination to present the building as an exemplary conservation as well as an eco-friendly place.

Their contribution allowed us to ensure that quality was paramount. We opted for underfloor heating with a geothermal heat pump energy saving system. Attached is a solar collector, for water heating. We used only sustainable materials, although

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GUESTHOUSE writers enjoy longer breaks here - the peace of the history and unique ambience of this 17th century Quaker settlement providing the inspiration to complete promised projects.

Our guests have been universal in their appreciation of the building, which seeks its own identity from within the settlement, and the ‘zizz’ of the interiors which have a sharp bright modernity without a sniff of kitsch. We love the place ourselves; its high, open roof spaces create the hush of a church; the sun searches out every corner, reflecting against the mica finish of the mineral paint; it is a haven of peace and simplicity - light, airy, flowing spaces, stone walls, ancient cross beams, and original cow byres - a chic, authentic, experience.

Sumptuous sofas offer comfort and relaxation in front of the wood-burning stove. We have strived to provide for the needs of our guests, and were honoured to be considered one of the two best selfcatering cottages in Ireland by the Sunday Times in July 2012.

our sensational porcelain floor tiles did have to make the journey from Italy. We used limewash on stonework, and organic elsewhere. Although the thick stone walls are considered a source of heat loss, authentic restoration would only be achieved by their retention - and we could not contemplate covering them with insulation and plasterboard. This decision could be counter-balanced by provision of excellent insulation elsewhere.

The collapsing roof required complete replacement, but we mirrored the size and spacings of joist and collars, and we were generous in our use of Velux rooflights to allow the south sunlight to pour in during the day, heating our porcelain tiles for free. The roof is insulated with Actis multi-foil insulation, 30mm thick, yet as effective as 200mm of more conventional products. We chose this to avoid raising the profile of the roof.

We kept the interior as open as we could to reflect its earlier use. Rooms are generous and connected via the stepped areas, which originally organised the cows in their stalls. There is privacy of course in the elegant en-suite wetrooms and the two double bedrooms. The 4 old door openings, once low and wide to accommodate milking cows are retained, but the doors, now glazed, open onto a mature, private, south-facing garden with lavender-edged barbeque terrace and organic herb trough.

We opened to our first guests in August 2004, and we have had a succession of visitors since then from all parts of the globe; most visitors coming from the UK, but increasingly from the continent with guests from Germany, France, Netherlands and Italy, and even from further afield - Australia and the US. Our Irish guests too, take advantage of short breaks during winter months.

We aim to provide the perfect getaway, far from the madding crowd, a haven close enough to the capital to reduce isolation, yet just minutes from golden beaches within unspoilt, historic, undulating pasturelands at the foothills of the Wicklow mountains. We are privileged to have had musicians, poets, artists and

The world around and outside the Old Milking Parlour is a small valley of almost total privacy. During the Spring we seem to live in an aviary, with flyovers from red kites now as well as the gatherings of tits and finches, blackbirds, doves, magpies and jackdaws. For the last few years we have struggled to mitigate the effect of the healthy appetites of thousand of rabbits who consider our garden to be a wonderland of fresh grass and tasty shoots.

All of this is encapsulated in the historical reality of its buildings and the Quakers who lived here continuously until 1889. They created a special place of great simplicity.

They made the landscape of Ballymurrin.

Their community was scattered around the coastal areas of Wicklow, We are greatly privileged to be the custodians of this place. Belatedly it has been placed on the Register of Protected Structures, and considered formally to be a building of national interest.

You can find us at www.ballymurrin.ie.

We also have a historical site with information on visits to our own house at www.ballymurrinquakerfarmstead.eu H&RT JUNE/JULY ‘13

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TOURISM COLLEGE

College of Tourism & Arts, GMIT, Galway

College of Tourism & Arts An Introduction This College of Tourism and Arts (CTA) was formed in September 2012 when the existing Hotel School and the School of Humanities merged. As some readers will know the first degree in Hotel Management in Ireland came from this school in 1977. Here, you can earn internationally recognised degrees in the fields of tourism, art & design, culinary arts, film & documentary, heritage, hotel management, bar & restaurant management event management, and retail & customer service.

The world of tourism is a flamboyant and vibrant one. GMIT is a pioneer of education in this area and graduates are instantly recognised and eagerly sought by employers. Work placement, national and international can be found in all tourism programmes. This experience Cáit Noone-Head of School, Tourism & Arts increases the employability of students by providing the If your interest lies with the Arts or Media industries then the opportunity to gain invaluable industry experience and by newly formed Centre for Creative Arts & Media (Cluain Mhuire enhancing work skills. Faculty throughout the college enjoy long- campus) is the place for you. The strong sense of community standing professional relationships with industry colleagues and among students and staff at the Centre for Creative Arts & Media many join the Institute having worked in hospitality, tourism and makes it an exceptional place to study. A low student/teacher related sectors. ratio means smaller classes and allows for much interaction with The College of Tourism and Arts also has a strong commitment lecturers, creating a collaborative atmosphere. Students benefit to language and cultural studies. Languages feature in many from expert staff, passionate about their profession and their programmes throughout the institute and remain a key focus in research hotel management and culinary arts programmes. In addition the We look forward to working with all partners in the future and college offers a unique award in religious studies. thank you for your continued support.

Programmes on offer in the College of Tourism & Arts - GMIT Full-time Programmes Higher Certificate in Culinary Arts. Supported by Failte Ireland Higher Certificate in Hospitality Studies. Supported by Failte Ireland Higher Certificate in Business - Tourism Higher Certificate in Bar Supervision. Supported by Failte Ireland Bachelor of Business in Hotel and Catering Management Bachelor of Business in Culinary Arts Management Bachelor of Business in Bar and Restaurant Management Bachelor of Business in Tourism Management Bachelor of Business in Retail and Customer Service Management Bachelor of Business in Event Management with Public Relations Bachelor of Arts in Heritage Studies Bachelor of Arts in Art and Design Bachelor of Arts (Honours) in Hotel and Catering Management Bachelor of Arts (Honours) in Hotel and Catering Management Bachelor of Business (Honours) in Culinary Arts Management Bachelor of Arts (Honours) in Heritage Studies Ard-Dioplóma i nGaeilge Fheidhmeach agus Aistriúchán Bachelor of Arts (Honours) in Fine Art - Add On Honours Degree Bachelor of Arts (Honours) in Design in Textiles - Add On Honours Degree Bachelor of Arts (Honours) in Film and Documentary Part-time Programmes Professional Cookery Traineeship (day release) apply directly to GMIT. Supported by Failte Ireland Total Immersion Chef Programme (apply directly to GMIT). Supported by Failte Ireland Bachelor of Arts in Culinary Arts (Flexible Learning, apply directly to GMIT). Supported by Failte Ireland Bachelor Arts in Religious Studies Bachelor of Arts (Honours) in Hotel and Catering Management - Add On Honours Degree

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TOURISM COLLEGE

The LINKS Office In 2008 the former Hotel School opened the LINKS Office to manage all work placement activity for students in the school.

Since then the work placement provision has grown throughout tourism and hospitality programmes and each year almost 500 tourism students undertake work placements all over the world.

The LINKS Office team oversees the placement and monitoring of these students. In addition to managing work placements, the office co-ordinates and manages a schools liaison programme.

This programme provides various opportunities for secondary school students to spend a day in the College of Tourism and Arts.

During the day in the college young people meet faculty and students, take part in some classes and have a tour of the facilities. This interaction provides young learners with a real life experience of the tourism programmes and also provides an opportunity for us to answer their many queries regarding the tourism industry. In addition the LINKS office manages all alumni activities for graduates of the college. We would encourage graduates of the College of Tourism and Arts to keep in touch with us, join us on Facebook (insert address) and Twitter (insert address), we can ensure we keep you up to-date with our progress and news and hope you can do likewise.

Finally, if any tourism operator (hotel, restaurant, bar, tourism business etc) would like to become an approved work placement provider then do get in touch, all contact details are listed below.

The LINKS office Team- Jessica Duffy, Bernie Merry and Margaret Mulchrone.

If you have any questions, please contact the LINKS Office by email at linksoffice@gmit.ie or at the following numbers: Bernie Merry +353 91 742565-bernie.merry@gmit.ie Jessica Duffy +353 91 742427-jessica.duffy@gmit.ie Margaret Mulchrone +353 91 742428margaret.mulchrone@gmit.ie

The Foodie Forum - February 5, 2013 Following its successful launch in 2012, the College of Tourism and Arts once again hosted the popular open Foodie Forum in February 2013. Visitors to this year’s event were in for a unique treat with a wide ranging variety of workshops, demonstrations, debates, and a stellar line up of master classes with leading local and internationally recognised chefs including Enda McEvoy of

Aniar, Martin O’Donnell from the Twelve Hotel, Wade Murphy formerly of Doonbeg Lodge, JP McMahon of Aniar & Massimo’s and, in association with Redmond Fine Foods, Martijn Kajuiter, Executive Chef of the Cliffhouse Hotel and author of “Lets go Disco”, to name a few. The public event was one of a series of events marking GMIT’s 40th anniversary this academic year.

Organised by lecturers in the College of Tourism & Arts, Cormac Handy, Jacinta Dalton and Colin Gilligan, the GMIT lecturer and event organiser Jacinta Dalton says last year’s event was a huge success due in part to the interactive nature of the activities but also due to the incredible line-up of culinary demonstrations.

Chefs, restaurateurs, producers, business advisors and members of the general public had a unique opportunity to mingle, network and in many cases forge very successful and lucrative business relationship,” she explains.

“In recent years there has been a huge wave of activity on the food front in Ireland and particularly in Galway. As lecturers and practitioners in the industry we are excited about this and very passionate about educating people about food and food trends and the economic benefits of supporting this new wave. We have so many food producers on our doorstep and the Foodie Forum last February showcased the incredible range of local produce.”

GMIT Foodie Forum organisers and culinary arts lecturers Cormac Handy, Colin Gilligan and Jacinta Dalton, College of Tourism & Arts.

Gastronomy West - May 9, 2013 International and Irish experts led the way on May 9th when the college hosted the first major symposium on Gastronomy in the west of Ireland.

An exciting line up of topics was discussed and debated including Best Practice in Food Tourism, The Effect of Diet on Depression, Policy around Genetically Modified Food, Fishism, Traditional Irish Food on Irish restaurant menus, Language Training for the Hospitality Sector, Good Practice for Farmers’ markets, and much more.

Speakers included Board Bia’s Marketing Director Una Fitzgibbons, award-winning restaurateur JP McMahon, Caoimhe Ni Dhuibhinn of Fáilte Ireland, Perry Share of IT Sligo, Hans Wieland of The Organic Centre, Irish Angler magazine editor David Dinsmore, Izaskun Zurbitu of the Spanish Embassy, GMIT lecturers Colin Gilligan, Anne Brindley, Maria Conboy, Ulrich Hoeche, and many others.

From L to R, Martin Ruffley, Event Organiser & Culinary Arts Lecturer CTA; Anne BrindleyEvent Organiser and Language Lecturer CTA: Una Fitzgibbon- Bord Bia;Hans Wieland, The Organic Centre; Suzanne Meade, Galway Oyster Festival and David Dinsmore, Irish Angler Magazine.

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LIGHTING

LED Lighting - Industry Report

By Conor McTernan Are you looking at reducing your electricity costs as well as improving the atmosphere in your premises? Think no further. LED lighting has exploded onto the global market at a rapid pace. LED (which stands for Light Emitting Diode) technology has become the most desirable choice for energy efficient illumination today; LEDs are lighter on both your wallet and the environment. The industry is growing at a rapid pace and will continue to do so for the next two years. The LED boom has come about as a combined result of price decreases and notable advancements in technology.

So what are LEDs? LEDs are basically small and efficient solid-state lighting devices that can be integrated into a multitude of products to provide both clean white and coloured light. LED bulbs use up to 90% less energy than traditional incandescent lights and up to 60% less than the common low energy saving CFL (Compact Fluorescent Lights) lights.

The savings in a hotel or restaurant facility come down to wattage and the running time, Jamie Sharp a specialist at Irish Company FibreLED breaks it down for us. “Before LED lights were available, powering an unnamed hotel with 450 down lights spread over seven floors, all turned on 24 hours a day could cost somewhere within the region of €30,000 a year. The 44

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cost to upgrade said hotel to LED lighting was pricey at €12,000 but the running cost with LEDs is now only €3000. That’s a 90% decrease in consumption with a buyback of about six months, it pays for itself in no time.”

However there are some pitfalls which buyers should beware of. A lot of cheap Chinese LED products have been imported into Ireland in recent years. These cheap, sub-regulation products have caused problems for both buyers and traders alike. Poorly designed products often come with exaggerated claims while failing to deliver on the quality specifications. The key to well working lights lies in good design. Cheaper products will be poorly designed with brightness, colour quality and light output all depleting over time.

Its quality that’s important says Jamie, “We lost out on a lot of projects over the years because we never went down the cheap road with Chinese imported products. We don’t just supply the goods, we work with the hotel sampling, getting

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LIGHTING colour right and working with dimming control etc. it’s the quality end of things that’s important to us.

More often we have found that about six months down the line a project that we missed out on will come back to us after being burnt badly.

With LED, if you buy cheap you most likely will buy twice.”

Any expert working in the trade will tell you that you can buy the cheapest product, but do so at your own peril. If going down the cheap route it is recommended that you should first do a trail on just one hotel room for example before you commit to the further spend. Top retail stores such as Marks & Spencer’s for example use LEDs and they repay their installation costs in electricity saving within 2 years.

An LED with a good fitting should last for 50’000 hours and have a five-year guarantee; a standard Halogen bulb will last for only 2000 hours. Ellen Duggan from award winning lighting supplier and family business Willie Duggan Lighting explains that there is a lot of misinformation in the marketplace today. “People think they can just take out their Halogen bulbs and put in LED bulbs, that’s not the case. You’ll get poor lighting if you do so. You need to replace the fittings too. It may seem expensive but it will repay its costs in energy savings.” “You really need to talk to people and do your research. We’re not out to sell poor products just to make a sale. Before we put a product on sale we put it on test to see if we’re happy to sell it.”

A lot of people are pushed towards buying replacement lamps, which are a lot cheaper because they don’t understand the benefits of the fitted lamp and the initial cost of proper fittings may scare people off at first but in the long run it will pay itself off. Ellen agrees, “With replacement lamps the heat sink (which gives the LED its long life) is basically non existent, shades can be off and the minute you switch it on you’ll loose 30% of its life.” - “If you have the money to spend go for the expensive option, if you don’t have it, don’t go for the replacement LED bulbs. We were called over to a Radisson in London for an evaluation. They spend thousands on replacement LEDs, and they’ve done a poor job. The replacement lamps create no atmosphere.”

If you’re unsure on which lights to go for, companies like Sharp, Samsung, Bridgelux and Xicato are all are producing high quality LED products. It’s these companies who carry out the research and quality control on their products. They set today’s standards. “You need to be realistic in a hotel or restaurant scenario it’s imperative that you stick with the branded products. You can buy a Chinese lamp for three of four euro but their not guaranteed to even meet heath and safety regulations. There’s some very poor quality bulbs on the market today.” says Jamie, “We supply Toshiba bulbs which retail for about £17 sterling online, we’ve supplied about 8000 of them into the market in the past eighteen months, and we haven’t had one back.”

The best time to consider making the switchover is while carrying out a renovation, the cost with installations, re-wiring, and sampling at the planning stage of a new development the lighting can be put into a budget to optimize what you get for your money. A retrofit is where you’re replacing what’s already installed.

However there’s not as much room for improvement during a retrofit.

FibreLED recently fitted the new lighting system at the newly opened Marker Hotel in Dublin’s Grand Canal Dock. The lobby features a high output led strip recessed into the ground, it illuminates the area with rich white light. It’s very impressive and all for negligible running costs.

This is an emerging technology, and like anything there are a huge amount of inferior products tarnishing the market, which is a major problem. So revise this information and do your research before you make an investment. LED is the future of lighting and it’s 90% of what’s specified by professionals and experts alike today.

Irish company PowerLED, through association with leading manufacturers such as Mitsubishi and Verbatim, have developed a quality selection of retro fit LED solutions for both the Commercial and Domestic sector. PowerLED is one of many companies that have received approval from The Sustainable Energy Authority of Ireland for a number of their products. SEAI approved products can substantially reduce the payback period of investing in LED as businesses can avail of tax incentives and grants under this scheme.

Majella Kelleher, Head of Energy Demand Management, Sustainable Energy Authority of Ireland said “Lighting accounts for about one third of the total electricity used in hotels and other similar businesses. Conversion to more efficient lighting and controls can not only reduce costs significantly but often improve the quality of light provided. LEDs, for example, offer savings of up to 90% compared to typical incandescent fixtures.

Tax incentives are also available for lighting upgrades meeting minimum efficiency criteria. Businesses considering such upgrades should check out the Accelerated Capital Allowance scheme.”

Enter the Sustainable Energy Awards 2013 and be part of a ten year celebration of inspired energy savers. Whether you’re an individual, group, organisation or business you could get public recognition for your sustainable energy achievements.

Find out more on www.seai.ie/energyawards.

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SEAFOOD

When storms at sea are brewing This month Marilyn Bright talks to Myles O’Brien of The Tavern Bar & Restaurant at Murrisk, Co Mayo, where local seafood is emphatically the star of the show.

Warnings of gale force winds and fifty-foot waves might seem like bad news for many coastal businesses, but at The Tavern Bar and Restaurant above Mayo’s Clew Bay, it’s a call to step up production in the kitchen.

When storms at sea are brewing, the mighty rollers attract super fit surfers from every corner of the globe and their reviver of choice is The Tavern’s hearty seafood chowder served up with homemade brown bread.

Myles and Ruth O’Brien’s seafood mecca at Murrisk has been serving up their ocean-fresh specialities for thirteen years, and it’s a popular port of call for holiday makers heading to nearby beaches or pedalling along the Atlantic cycle path at the bottom of the Tavern’s garden. And, as Croagh Patrick looms above, the number of pilgrims and mountain walkers climbing this iconic peak mean that numbers dining in the bar, restaurant and garden terrace can rise to as many as 500 - 600 a day at the height of the sunnier season.

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“We were first in the area to make a feature of seafood and, as the water in Clew Bay is so pure, it is a huge part of our menu,” Myles comments. “We get specialities like local oysters and lobsters delivered straight to the door.”

Myles, who trained as a chef at RTC Galway, went on to spend three years in Australia in seafood and Asian restaurants and a further three years in Boston, a city famously described as the home of the cod. Ruth trained in hotel management in Cathal Brugha Street and arrived in Boston’s Ritz Carlton via Marlfield House and Ashford Castle.

Returning together to Ireland, the couple recalls the year spent demolishing and rebuilding the old licensed premises they bought at the foot of the ascent to Croagh Patrick in Murrisk. In the beginning, the O’Briens lived above the bar-restaurant and, as business expanded, the upstairs was revamped to provide a fine dining space. “But things change and you have to adapt to the times,” Myles observes. “As fine dining declined, we upgraded the bar menu to bistro style and now we have three areas serving food all day.’’

Fresh lobsters in a tank greet summer visitors and Murrisk farmed oysters are served up in half a dozen ways - Kirkpatrick style grilled with bacon lardons, oysters Rockefeller finished with spinach and hollandaise, beer battered in a crispy coating or simply au naturel with red onion vinaigrette. Fish is mostly local and flagged on

“ As fine dining declined, we upgraded the bar menu to bistro style and now we have three areas serving food all day.

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SEAFOOD The Tavern’s seafood chowder, a creamy style with a good variety of fish made to Myles’ recipe adapted from the chowder served in the Boston Prince Charles Hotel sells “by the ton”. Prep is done in-house, with bones and shellfish trimmings used for stocks and sauces. Prawns are shelled in the kitchen and the shells and heads are then cooked down with leeks, onions and tomato purée to make the red stock for a seafood tagliatelle main course.

Although Myles reckons that at least ten different varieties of fish appear on the menu most days from April to September, continuity of supply can be problematical on the West coast, when boats are affected by weather and sea conditions. Two years ago he invested in a blast chiller and vacuum packer which enables him to buy in quantity when supplies are good. “To keep the quality, fish has to be dealt with right away. When we get a big delivery of something like pollock fresh off the boat, I have a retired local fisherman who comes in to help and we’d often work into the night after staff have gone home. The prepped fillets are packed in portions of four, chilled immediately and they’ll be just as fresh when we’re ready to use them.”

“ Ten years ago you couldn’t have sold anything like the cajun spiced sea trout or fish cakes with Thai green aioli that are on our menu now

the menu - organic salmon and sea trout from Clare Island, langoustines from Killary harbour, Sean Grady’s farmed clams and Clew Bay mussels and summer mackerel.

Supplier Honoretta McKamara gets a special menu mention in Honoretta’s fresh Cleggan scallops served up with award winning black pudding from Kelly’s of Newport.

Scallops may also feature in classic coquilles St. Jacques or the Tavern’s ribsticking seafood pie with chunky fish in creamy white wine and dill sauce under a potato topping. Fresh baked cod with Clew Bay mussels in a tomato, coriander and garlic sauce is one of the most popular dishes Myles says, second only to the signature chowder.

Reflecting on changes he’s seen over the dozen or so years, Myles recalls a dining out market that was very much well-done steak and salmon. ‘’Food culture has grown now and people’s expectations are higher.

The Greenway has brought tourism to this part of Mayo, and international visitors have added influences. Ten years ago you couldn’t have sold anything like the cajun spiced sea trout or fish cakes with Thai green aioli that are on our menu now.”

Myles also finds that customers are willing to try new things when they’re properly explained. “Servers must taste dishes so they can sell with confidence.

With a good product and enthusiastic staff you can educate people to open their taste buds and get the most enjoyment when dining out.”

This article is taken from GCG syndicated portfolio.

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FOOD

Adding value to the €6billion Irish Foodservice Market Bord Bia Supplier Development Programmes 2013 Seventeen Irish food manufacturers are participating on two bespoke Supplier Development Programmes focused on developing relevant marketing and commercial skills and winning new business in the domestic foodservice market. This initiative is aimed at ensuring that the range and quality of products on offer meets the needs of the hospitality industry.

The Market Entry programme is being run in partnership with La Rousse Foods and is intended to support small and emerging companies. The Market Development programme is being run in partnership with Pallas Foods and aims to assist companies that are currently selling to the Irish foodservice market build on existing sales, while identifying potential opportunities in the UK foodservice market.

Each programme comprises four day-long workshops over a

six month period and eight hours of one-to-one mentoring per company. Workshops involve presentations and insights from key foodservice distributors, operators and Irish suppliers that have valuable tips and advice to impart.

In addition, each programme offers access to an independent industry Taste Panel for feedback on product taste, packaging, pricing and general suitability of product range for the foodservice market.

Despite recent challenges, foodservice in Ireland remains a large market (valued at €6bn p.a. at consumer prices in 2012), containing major opportunities for suppliers offering innovative products and solutions to meet changing consumer needs. The aim of Bord Bia’s programmes is to equip participants with the skills and competencies to realise those opportunities.

2013 Market Entry Participating Companies Burren Smokehouse 100% Irish smoked salmon, mackerel and trout.

Birgitta Curtin M: 087 822 4173 E: birgitta@burrensmokehouse.ie W: www.burrensmokehouse.ie Meade Potatoes Ireland’s largest growers, packers and distributors of fresh produce.

Pauric Young M: 086 775 9503 E: pauricyoung@meadepotato.com W: www.meadepotato.com Empire Donuts Specialists in hand-made, American style yeastraised donuts.

George Ardagh M: 087 277 6350 E: george@empiredonuts.ie W: www.empiredonuts.ie Foods of Athenry Producers of a range of premium gluten free (as well as wheat and spelt) bakery products.

Siobhan Lawless M: 086 852 8920 E: siobhan@foodsofathenry.ie W: www.foodsofathenry.com Newgrange Gold Premium Irish seed oils (rapeseed and camelina) from the Boyne Valley.

Jack Rogers M: 085 728 8416 E: jack@newgrangegold.ie W: www.newgrangegold.ie O’Donohues Craft bakers producing a range of individual frozen ‘penny loaves’ specifically designed for the foodservice industry.

Louise O’Donohue M: 086 355 8873 E: louise.odonohue@odonohuesbakery.ie W: www.odonohuesbakery.ie Oishii Foods Japanese and Asian food specialists.

Ciara Troy M: 087 661 8367 E: ciaratroy@oishiifoods.com W: www.oishiifoods.com The Scullery Purveyors of award-winning artisan sauces, pickles, relishes & plum puddings.

Florrie Purcell M: 086 174 4402 E: florrie@thescullery.ie W: www.thescullery.ie

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FOOD

2013 Market Development Participating Companies Celtic Pure Award winning spring water.

Jimmy Burns M: 087 667 1404 E: sales@celticpure.ie W: www.celticpure.ie Freshcut Foodservices Deli range of handmade pies, quiches and ready meal solutions, in addition to bespoke range of hand cut fruit salads.

Dermot Skehan M: 086 255 8164 E: skehand@yahoo.ie W: www.freshcutfoodservices.com McCaughey Foods Family business supplying full range of cooked and sliced meats.

Catherine McCaughey M: 086 854 2003 E: catherine@mccaugheyfoods.com W: www.mccaugheyfoods.com M&M Products Ltd Manufacturers and suppliers of high quality, fresh breadcrumbs and stuffings.

Norman McInerney M: 087 626 6088 E: normanmcinerney@magusm.ie W: www.magusm.ie Nature’s Oil Comprehensive range of oils, mayonnaises, ketchups and vinegars.

Dermot O’Donnell M: 0044 788 5173 995 E: d.odonnell@naturesoils.ie W: www.naturesoils.ie Patisserie Royale Fresh and frozen dessert specialists.

Derek Cowley M: 087 418 5064 E: info@royale.ie W: www.royale.ie Rockabill Shellfish Range of fresh and frozen quality seafood, with fleet of 12 trawlers.

Gareth Giles M: 087 283 4465 E: domesticsales@rockabill.ie W: www.rockabill.ie The Fresh Soup Co. Manufacturers of soups, sauces potato gratin and frozen pizza products.

Ronan Carr M: 086 855 1931 E: ronanirch@iol.ie W: www.thefreshsoupcompany.com Walsh Family Foods Manufacturers of fully cooked and frozen hand held snacks and appetisers.

Declan Conway M: 086 810 1919 E: declan.conway@walshfamilyfoods.ie W: www.walshfamilyfoods.ie

The Supplier Development Programmes form part of Bord Bia’s wider foodservice programme which focuses on providing Market Information, building Company Capability and developing New Business for Irish food and drink companies in the Irish foodservice market.

For more information on any of the suppliers or for general queries, please contact Maureen Gahan, Foodservice Specialist, Bord Bia. M: 087 668 6129 E: maureen.gahan@bordbia.ie

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DESTINATIONS

Loop uses it’s Head to be named Best Place to Holiday in Ireland Clare County Council and Loop Head Tourism recently had reason to celebrate with the announcement that Loop Head Peninsula in County Clare had been named ‘Best Place to Holiday in Ireland’.

The award was as a result of an Irish Times competition - which has been running since March - where members of the public were invited to nominate the places they love to holiday. Loop Head was named the overall winner from a shortlist that featured the Glen of Aherlow, Co Tipperary; Inishbofin island, Co Galway; Derry City and Killarney, Co Kerry.

Mayor of Clare Councillor Pat Daly congratulated the community of Loop Head on the Peninsula’s success in the competition, adding: “A huge amount of work is being carried out by local community groups, supported by Clare Local Authorities, to promote the Peninsula as a visitor destination to both domestic and international tourists. The fact that Loop Head has been selected ahead of more 1,400 destinations throughout Ireland is testament to the quality of the tourism product on offer there.”

Mayor Daly said Loop Head’s rich heritage and natural beauty has played a key part in the Peninsula’s success.

He continued: “Loop Head is one of Ireland’s most scenic locations and possesses an abundance of natural vistas, unique geological and archaeological sites, recreational amenities, and a wide range of festivals and events throughout the year.

The success of the Loop Head Lighthouse visitor project is just one example of how the local community has benefited from tourism-related business in recent years.

Other examples include the West Clare Railway, Kilkee Roadtrain, Dolphin Watching, various arts and crafts trails, and the development of some of Ireland’s most unique cycling and walking routes. Loop Head’s success in the Irish Times shortlist will further establish the Peninsula as a popular visitor destination.”

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Reacting to announcement, Cillian Murphy, Chairman of Loop Head Tourism stated: “Significant work has been undertaken during the past 4-5 years in establishing a community-wide approach to tourism development across the Peninsula. As a result of this, we have seen many members of the community establish their own tourism-based initiatives that are complemented by the supports being made available by other established local businesses, the Loop Head Tourism network, Clare County Council, Clare Local Development Company (CLDC) and Fáilte Ireland.”

Mr. Murphy added: “Loop Head excelled in this competition not only because it possesses a rich variety of visitor attractions and activities and one of some of Ireland’s most unique scenery, but also because it matched the competition criteria that were very much focused on community, sustainability and the quality of the tourism product on offer. This reflects a shift within the tourism sector to visitors looking for a genuine and organic holiday experience, which is something that Loop Head offers in abundance.”

“We are immensely proud of the sustainable tourism product that has been developed on the Loop Head Peninsula. Community-driven tourism that is supported by a network of family-run businesses, each with a shared sense of ownership of the overall tourism product, has been key to our success. As a community we will continue to explore new ways by which we can further enhance this offering and in doing so establish Loop Head Peninsula as one of Ireland’s most unique and successful visitor destinations,” Mr. Murphy concluded.

Visit www.loophead.ie or www.clare.ie for more information on the Loop Head Peninsula.

FLOGAS

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And it’s not just great for cooking! Flogas provides you with instant, economical central heating, hot water, gas fires, and even gas tumble driers. Now you can enjoy the unique benefits of gas, wherever you work. With an all-Ireland distribution network, expert technical advice and dedicated after-sales service, it couldn’t be easier to switch today!

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