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'Skills to Advance' helps Hospitality meet Challenges

Pictured at the launch of the'Skills to Advance' programme are (from left) Andrew Brownlee (ceo, Solas), Simon Harris, Minister for Higher and Further Education, Elaina Fitzgerald, president, IHF, Niall Collins (Minister of State for Further Education) and Tim Fenn, ceo, IHF).

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Skills to Advance is a policy initiative aimed at enhancing the skills of people in employment. Developed in 2018 by SOLAS (The Further Education and Training Authority) and the Department of Education and Skills, it has since been rolled out with the Education and Training Boards (ETBs) around the country.

Skill to Advance provides upskilling and reskilling opportunities, anticipating and responding to skill needs. It particularly targets those facing changes in their work due to technology advances, changing work practices and market diversification.

A key feature of Skills to Advance is its focus on sectors experiencing disruption or those with emerging opportunities. A current example of this is Developing Leaders for Hospitality and Tourism. Driven by the critical challenges now facing the industry, and in order to boost the retention and career progression of key talent, two new training programmes have been developed by SOLAS and the ETBs in collaboration with the Irish Hotels Federation, Failte Ireland, and Regional Skills Fora.

Rory's Virtual Irish Food Fest

By Rory Morohan

This time last year, before we knew the full extent of the COVID-19 crisis, I felt disappointed about the cancellation of the culinary programme at the St Patrick’s Festival in Cyprus. I had been commissioned by the Irish Embassy in Cyprus to carry out a programme on Culture Through Food for the festival.

In addition to creating the menu for a reception at the Landmark Hotel in Nicosia, I was to appear on Cypriot TV, take part in festival events in Larnaca and Paphos, perform cookery demonstrations for the Alphamega supermarket chain and the Big Green Egg BBQ company. I also developed a signature dish for the Moondog Nicosia, a popular international bar, a Celtic Irish Burger with a Guinness onion marmalade and Celtic potato wedges.

I had visited Cyprus and the Irish embassy in January, addressing most of the festival business before returning to Ireland to work on the menu with unique Irish products such as blackened salmon with Guinness, which I oversaw the production of in Killala, Co. Mayo. I made a visit to the Cypriot ambassador here in Dublin as she had shown an interest in the St Patrick’s festival events.

Covid creates Vera Foods

Covid 19 has played a role in creating an exciting new food business for two hospitality professionals. corrjen1020

Damian Corr and Jenny Campbell established ‘Vera Foods’ after their restaurant management jobs fell victim to the pandemic.

The couple are now offering a range of specialist fine foods from Spain both on-line and through the Farm Markets at Whelehan’s Wines in Loughlinstown and Killruddery House & Gardens Saturday Farmer’s Market.

It all began with a chance meeting on Bray Promenade with Carlos and Bernie Martin. Damian and Jenny chatted about their favourite subject- good food and discovered that they had met kindred spirits. That chat led to further meetings and eventually to Carlos revealing that he is stepping back from his food importing business and planning to live in Spain.

‘The news came as we were at a cross-roads in our careers’ says Damian. ‘Our jobs had fallen victim to the pandemic and we were searching for a new business opportunity. It was a perfect match. We negotiated with Carlos to take over his business and to expand its scale and reach.’

Optimizing Covers in Phase Three

John Girvan, Manager at catering supplier Alliance Online Ireland (www.allianceonline.ie), shares some ideas that will help you maximise the number of covers in your restaurant while keeping everyone safe.

To find the latest information for business owners regarding COVID-19, please visit the government advice centre.

Now that are continuiing with Phase Three of Ireland's Roadmap for Re-opening, the hospitality industry is starting to open up again. So, restaurant owners are no doubt going to be keen to try and maximise the number of customers you can serve to try and make up for all that lost time and revenue. In this article, I'll share five ways you can increase the number of covers you can accommodate, while also following social distancing guidelines and keeping your staff and diners safe.

Extending your opening hours

Many restaurants are now serving half or even a quarter of their usual capacity at any given time, and this can really take a toll on their bottom line. One solution to this problem is extending your opening hours to allow you to serve more customers while maintaining proper social distancing. Of course, if you do decide to go down this route, remember to think about how the terms of any licences might be affected — you may not be able to serve alcohol at certain times, for instance.

IFSA/Chef Network Operating Guidelines

Representing over 200 member companies, IFSA (the Irish Foodservice Suppliers Alliance) and Chef Network, with its 3,500 strong membership, have combined their efforts to IFSA Chef Network image 002 launch the IFSA and Chef Network Catering Business Covid-19 Operating Guidelines and Procedures document.

Drafted by an IFSA/Chef Network working group, with the assistance of The Food Safety Company, the comprehensive document has been created based on the best available national and international guidance. Its purpose is to deliver information on industry guidelines and protocols which may allow and help foodservice outlets to resume business.

“Shutting down our economy came as a huge shock to all businesses, but it’s become apparent that restarting our economy and preparing businesses for the ‘living with Covid’ phase is an even greater task that will take much consideration and planning,” adds Patrick Clement, IFSA Chair.

The aim of the document is to help, support and advise foodservice business operators on how best to plan for the re-opening of their business. Patrick Clement continues: