doughnut

Doughnuts cause traffic jams in Blanchardstown centre

Posted on | by Aisling Rafferty

Shoppers keen to be among the first to experience US retail chain Krispy Kreme’s doughnut drive- thru experienced traffic gridlock and long delays at the weekend.

Traffic jams around the Blanchardstown Centre on Sunday were said to be “like Christmas” and were said to be caused by queues for Krispy Kreme’s doughnut drive-thru, a key feature of their first Irish retail outlet, which opened in the shopping centre last week.

AA Roadwatch reported traffic was heavy at the N3 exit from the M50, but was severely congested on the Snugborough Road and the N3 approach to the Blanchardstown Centre, as well as other roads in the centre vicinity.

AA Roadwatch’s Arwen Foley said “it was exceptionally busy around 4pm on Sunday. It seemed to come out of the blue.” Ms Foley said the AA could not say definitively what caused the jam but it appeared to be based around the shopping centre.

‘Like Christmas’

Swords-based chauffeur Ross McNally speaking to Dublin Live said he was sitting in traffic near the centre for 40 minutes on Sunday afternoon. “It was madness. It was like Christmas,” he said.

A spokeswoman for Krispy Kreme said the chain was very excited by the reception the new business had received and “more than 300 eager doughnut fans” had queued for the store opening at 7am on Wednesday last.

Pat Fitzgerald, Blanchardstown Centre operations manager, said the traffic was generated by interest in the new retail store. He said the level of interest was a “fantastic response” for the new outlet.

East meets West: Solving the Chef Crisis

Posted on | by Aisling Rafferty

Many people within the hospitality industry lament the lack of chefs in Ireland, with everyone having their own opinions and perceptions on the reason behind the low, and falling, number of chefs working in Ireland.

I myself have spoken and written about the issue many times, but as the problem reaches epidemic levels- who is actually doing anything constructive in order to try and resolve the issues?

As a proud and active member of the Restaurants Association of Ireland, I was delighted to get the call from Adrian Cummins to assist them with their latest recruitment drive. I have travelled to Korea to attend the World Job+ Recruitment Fair at the Seoul International Travel Mart 2018 (SITM) to meet and interview prospective Chefs who are interested in coming to Ireland on the new Chef Work Permit scheme, announced earlier this year. The new regulations came into effect in March this year, removing some chef grades from the ineligible occupations list and making it easier to recruit chefs from outside the EU. The is an overall quota of 610 employment permits available.

Even though it’s been a few years since I was last in my whites on a full-time basis, the Chef inside me was really excited to come to this corner of Asia. As my only previous experience of Korean cuisine came from eating on Dublin’s Parnell Street, I was excited by the prospect of trying as much of the local cuisine as possible and I have to say I was not disappointed in the slightest. The bustling but pristine streets are filled with the amazing aromas coming from street food stalls, fresh produce on display and live prawns and octopus in the tanks, a stark contrast to the mammoth New York-style skyscrapers y towering above and the familiar four and five star hotel chains that you would expect to see in Paris, London or Dublin.

And what of the Chefs?

Koreans by their nature are extremely hard working, knowledgeable, diligent and creative and this really comes across when you talk to the chefs. They are connected with food and take great pride in the skills that they gain in Culinary College and their careers, most of the Chefs have a good level of English and the main reason for wanting to come to Ireland seems to be to further that knowledge. I have met with a considerable amount of Chefs and there is great interest amongst them in coming to Ireland. Although the initial permit will be for two years, most of them are already planning to extend this further as even though there are countless restaurants in Seoul it can be difficult gaining employment opportunities and advancement in a city with over 10 million people.

If you are struggling to hire Chefs or retain them for long periods and want to find out about how Excel Recruitment can help you through the work permit process please do not hesitate to contact me for more details.

Shane Mclave General Manager

Budget 2019: Why Brexit is only one reason VAT at 9% must be saved

Posted on | by Aisling Rafferty

With the Budget looming, General Manager Shane Mclave offers his analysis on what this Budget, Brexit and the question mark over 9% VAT could mean for the hospitality industry

It’s the same story every year, as the hospitality industry winds down from a hectic summer season, attention turns to October’s Budget announcement and the debate around the industry’s 9% VAT rate begins again.

So will the 9% rate be kept this year or will it return to the rate of 13.5%, which was last in effect in 2011? The speculation is rampant again this year with no indications as yet from the Department of Finance as Budget Day draws nearer.Many commentators like to discuss the ‘cost’ to the Exchequer but this is an inaccurate analysis of a much bigger picture and completely ignores how beneficial the VAT rate has actually been. According to the Revenue’s own figures, in 2012, the first full year of the 9% VAT rate, income to the Exchequer was €630m from the tourist industry. This figure is anticipated to reach 1.04bn as a result of the increased activity in the sector. The 9% tourism VAT rate has been fantastic help to the Exchequer, not a hindrance.

Since the introduction of the 9% rate, the tourism industry – hotels, attractions, restaurants, B&Bs, caravan and camping sites, activity providers and many others, have created thousands of jobs. Recent figures from the Irish Tourism Industry Confederation (ITIC) show a staggering 79,100 jobs have been created in the tourism and hospitality sector since 2011.

68% of those new jobs are outside of Dublin, a feat no other industry can come close to achieving. Tourism and jobs it creates, particularly in the regions, must be supported and nurtured.

The ITIC has set ambitious goals for the industry, such as growing overseas earnings by 65%. This is only possible with government support… and the retention of the 9% rate. Any further increases in costs will achieve nothing other than stifling demand and damage one of the country’s biggest employers. Now is not the time to meddle with a successful formula that has worked so well and has so much more to offer. With unemployment so low and the minimum wage set to increase further, salaries and wages are increasing meaning the industry is facing mounting labour costs in the coming years. Now, is the exact wrong time to place further financial pressure on the industry.

What many seem to forget is that the 9% rate is not that unusual and actually brings Ireland’s tourism industry in line with the rest of Europe. 16 of 19 eurozone countries have tourism VAT rates of 10pc or less, making Ireland fully competitive with other European cities. This point can’t be stressed enough considering we still don’t know what Brexit will look like. No matter how hard or soft it is, Brexit will have an effect on Irish tourism, a fact the government must keep in mind. Irish tourism is uniquely exposed to Brexit with 40pc of all international visitors coming from Britain.

The VAT rate has enabled Ireland’s hospitality industry to do fantastic things- attracting more tourists, grow across the country and employ thousands of people. For all these reasons and so much more, Keeping Vat at 9% is an absolute must.

Supermarket sales

Sun, sports and Love Island boost supermarket sales

Posted on | by Aisling Rafferty

All major Irish supermarkets experience growth for the sixth period in a row according to the latest figures from Kantar Worldpanel.

The grocery market continues to be intensely competitive with just 1.5 percentage points separating the top three retailers. Tesco is the fastest growing retailer, a title it holds for the seventh consecutive period, with sales up 4.8% compared to this time last year. Tesco is the only one of the three major retailers to witness a further decline in the average price paid per item, but this has been counteracted by shoppers spending more. Customers spent an average of an extra €21 during the 12 weeks ending 12 August, through both visiting the supermarket more often and buying more items each time.

SuperValu continues to perform strongly with sales up by 2.4% and a market share of 22%, thanks in part to owner Musgraves prominent SuperValu of the GAA All-Ireland Hurling and Football Championships. The brand also performed well outside of its Munster stronghold seeing sales in Dublin up by 3.6% and the rest of Leinster growing by 6.2%.

Dunnes Stores’ saw overall growth of 1.9% during the period, thanks in part to the retailer’s ‘Mix and Match’ promotion on their barbeque meat range which was advertised in the lead up to the August Bank Holiday and boosted sales of chilled burgers and grills by a third.

The discounters also saw good growth with seeing sales growth of 2.9%. Aldi were also the only retailer to see a notable increase in shoppers, welcoming an extra 40,000 customer during the 12 weeks. Lidl achieved sales growth of 1.9% to hold market share at 11.9%.

Douglas Faughnan, consumer insight director at Kantar Worldpanel, comments: “Though the retailers continue to jostle for market share, the grocers have all benefited from the spike in consumer spending as shoppers’ splash out more during the warm weather.

“It’s been a summer of indulgence for customers. Alcohol is continuing to boom – overall sales of beer, wine and cider are up 10%. Ice cream is also up by a third compared to this time last year – equivalent to an extra €10 million – and soft drinks sales have jumped by 13%. The August bank holiday provided the retailers with another opportunity to cash in, with targeted advertisements and promotional activity directing customers towards specific categories such as fresh meat, fruit and vegetables and branded treats.”

Sporting events like the football World Cup and pop culture TV favourites such as Love Island have also had an impact on what shoppers are choosing to buy. Douglas Faughnan explains: “Men’s skincare products and shaving soaps grew at double the rate of the overall grocery market, while sales of razor blades rocketed by 15% as Love Island enthusiasts were potentially inspired by the contestants’ hairless look. Time spent in front of the TV meant shoppers spent less time on home cooking, to the benefit of frozen and chilled ready meals sales, which jumped by 16% and 6% respectively.”

Pope's Visit 2018

Pope’s visit ‘a disaster’ for Dublin retailers and restaurants

Posted on | by Aisling Rafferty

Dublin retailers and restaurateurs saw custom drop by up to 50% over the weekend of Pope Francis’ visit in what many are calling a ‘missed opportunity’. The weekend saw widespread traffic restrictions implemented across Dublin to accommodate the papal visit, with more than 50 road closures. Business groups representing both industries are blaming poor communication around the traffic restrictions for the dramatic fall in sales.

Retail Excellence chief executive Lorraine Higgins said: “There was a 35-40 per cent decline in sales as a consequence and when sales are lost to that extent they can never be made back up.” Ms Higgins said the closures could have been manageable with better information and there was a lack of regard for businesses in the planning of the event.

“Businesses suffered as a consequence of a lack of communication around the papal visit. The understanding among the general public was that Dublin city centre was closed for business,” she said. “ “While there were restrictions on private cars, public transport was still running and it is a great pity that message didn’t get through….I can appreciate the efforts the various authorities have to go through, but the fact of the matter is the Pope wasn’t going through the city centre until some time after 4pm on Saturday, so retailers could have had almost a full day’s trading.”

Restaurants Association of Ireland chief executive Adrian Cummins said the visit was a missed opportunity to highlight what Dublin city centre had to offer. “With so many international media in Ireland this could have been a great showcase for the city, but instead it was a monumental disaster for businesses with people seeing losses of 30 to 50% depending on their location.

” Business organisations had attended a meeting at the start of August with representatives of the Garda, the National Transport Authority (NTA) and the World Meeting of Families organisers, but Mr Cummins said no further information came until the information packs were sent out to businesses and residents last Thursday. By that stage it was too late.” There was no excuse for the lack of communication, Mr Cummins said. “It’s not as if the Pope announced at the beginning of August that he was coming in three weeks’ time, the logistics surrounding this and the communications and liaison with businesses, that should all have been squared off three months ago.”

Dublin Chamber of Commerce spokesman Graeme McQueen said it had been a “tough weekend” for businesses. “This should have been a bumper weekend for retailers with kids going back to school, but it will have been even harder for the non-retail sector – cafes and restaurants – because the loss of business over those two days can’t be recovered.” The level of traffic restriction was “a little bit over the top” but the lack of information made the situation worse.

“Businesses were a bit of an afterthought, and the lack of information for customers meant they either left Dublin, or stayed put in their houses. This could have been a real festival event, and hopefully lessons will be learned for future events.”

 

Good weather equals good news for many retailers, while others felt a chill

Posted on | by Aisling Rafferty

Retail sales grew 3.4% in the second quarter of the year according to the latest report by Retail Ireland

The arrival of June’s heatwave “a good news story” for certain retail categories, such as grocery, DIY and hardware. But, for some retailers, the heat led to a decline in footfall as consumers were more inclined to headed to the park or the beach rather than the shops.

Supermarkets and convenience stores were some of the biggest winners, with the volume of sales up 5.5% in the second quarter compared to the same period in 2017. The good weather boosted the purchase of treats and “little and often” shopping and increase demand for barbecues, garden furniture and ice-cream, but hot weather also put people off shopping,

The Fifa World Cup, while not as lucrative as it might have been if Ireland had qualified, also contributed to strong sales of alcohol, soft drinks and party food sales in June, said Retail Ireland, a Ibec representative group for the retail industry.

Strong demand for gardening products, outdoor furniture and barbecue products benefitted DIY and hardware stores, which saw sales volumes rocket 10.2% year-on-year in the second quarter.

According to Retail Ireland, it was a “solid” quarter for Irish pharmacies, with the weather driving strong demand for hay fever treatments and suncare products. However, beauty sales slowed for the same reason.

“While many retail categories have been boosted by the long dry spell, other sectors such as department stores, fashion, footwear and hairdressing have reported lower than normal footfall and declining sales in the period,” said Retail Ireland director Thomas Burke. Cinema tickets, homewares and sales of electrical items and computers were also negatively affected, he added.

Women’s clothing sales were hurt by both lower footfall in June and consistently cold weather in April and May, the industry group said. Despite this, department stores have still managed a 4.1% rise in the volume of sales year-on-year, while fashion, footwear and textiles saw the volume of sales rise 2.

Stores in the wider books, newspapers and stationery business recorded a 5.9 per cent lift in sales volumes in the second quarter compared to the same quarter in 2017, with the books market also performing well.

hotel jobs

New study shows rising costs for hotels due to staff shortages

Posted on | by Aisling Rafferty

A new study has highlighted the risk of rising staffing costs for hotels as the industry faces fierce competition for staff in an economy with falling unemployment.

According to Crowe Ireland’s annual survey of Ireland’s hotel sector, the industry has seen increased turnover for the seventh consecutive year and is reaching record profitability, record occupancy and record room rates in all regions across the country. The annual Crowe Ireland survey of the country’s hotel sector said that the industry has enjoyed the seventh consecutive year of increased turnover.

The survey found that average room rates across the country rose 6.9% last year compared to 2016. In Dublin, the average room rate was 6.8% higher at €136.96. The pace of growth in average Dublin room rates last year was half that recorded in 2016, despite just 237 new rooms coming on stream. In the southwest and western seaboard, average room rates soared 8% and 9.7% respectively to €100.67 and €87.49.

Luxury hotels saw room rates rise 6.2% to €218.02, a new record. Economy hotels saw the biggest growth in average room rates, which rose 11.8% last year to €68.43.

The survey found that Dublin hotels increased their profits by 12%. Profits at hotels in the southwest jumped 17.4% on average, and by 17p% along the western seaboard. At hotels in the midlands and east, profits were 13.9% higher on average.

While this profitability is welcomed, it puts the special 9% VAT rate for the hotel industry , introduced by the Government in the depths of the financial crisis, under scrutiny as budget day approaches.

In a review of the 9% rate , the Department of Finance said it had cost the Exchequer €2.6bn since its introduction in 2011, and was now a “significant deadweight”. The Department said the reduced rate cost €490m in 2017.

Crowe Ireland partner Aiden Murphy said that payroll cost increases were the most significant threat to the hotel sector’s profitability.

The falling unemployment rate in Ireland means the premium that hotels must pay for staff above minimum wage “will have to increase”.

“There is a concern that the payroll cost for hotels, which was 34.5pc of revenue in 2017, could return to much higher levels,” he said. “Going back seven years, it would have been as high as 38pc or 39pc.”

The minimum wage currently stands at €9.55 an hour but just last month, the government agreed that the rate will rise to €9.80 from next year, following a recommendation from the Low Pay Commission. Mr Murphy said that hotels typically pay between €1 and €3 an hour above minimum wage.

Mr Murphy also said that the cost of living and accommodation in particular could push hotel workers in Dublin to move to hospitality jobs outside the capital.

“There’s a concern for certain staff in Dublin about the cost of living increasing,” he said, pointing out that workers at regional hotels would find the cost of living much lower.

Barry Whelan Excel Recruitment

7 Things To Think About Before You Leave Your Job

Posted on | by Aisling Rafferty

With unemployment at near perfect and companies crying out for great talent, more people than ever are on the move and wondering if the grass may be greener somewhere new. Barry Whelan, CEO of Excel Recruitment takes you through the things you need to think about before you make a move

In Excel Recruitment, we see a lot of people come to us desperate for a move or eager to make a change, go through the often long recruitment process, only to stay with their current employer. From salary to progression opportunities to just plain hating their boss there are many reasons people start looking for their next job. But before you request your p45, make sure you’re clear on the following points-

  1. Know your reasons

Assess why you want to make a move and figure out whether they can be fixed by less drastic measures than moving jobs. Want more responsibility or a salary increase? Ask for it. Feeling overworked or overwhelmed? Discuss the situation with your manager, assess your time management or drop something from your workload. What might seem like an overwhelming problem might actually have a simple fix that could save you time and effort doing up your CV and attending interviews.

  1. Know your goals

Similar to the first point, make a list of what you want, why you want it and why you can’t get it with your current employer. Then divide these into absolute necessities and points that are less important to you. By setting these out before you start looking for a job, you’re far less likely to waste your own time or make a rash decision and end up in another job that’s not right for you.

  1. Know your plan

Never leave a job without a job is advice our consultants dish out a lot, but for a good reason. Leaving a job suddenly or without a job to go to can look like an impulsive decision and gaps in your CV can be difficult to explain at interviews.

If you are planning on taking time off between roles or taking redundancy, make sure you’ve done the maths on how long you can afford to live without a regular salary and make sure you have a deadline for when you are going to start jo hunting again- the last thing you want is to wait too long and feel pressured to take the first job offer that comes along.

  1. Know your industry

Researching your industry, the current market and your competitor’s businesses will give you greater insight into what your next move should be and where you see yourself. It’s also a good habit to get into for when you eventually start attending interviews. You will be prepared and able to show that your research has been done. This has the added bonus of giving you a lot more confidence when selling yourself to the interviewer.

  1. Know your worth

In the same vein, knowing where your salary sits within the market is vitally important in order to ensure your applying for the right jobs and pitching yourself at the right level to prospective future employers. Research salary surveys for your industry or look at the salaries advertised on job ads looking for your level of experience to see what they’re offering. Again, do the maths to figure out whether you’re willing to take a drop in salary for your dream job or whether you’ll only consider a move for a boost to your pay packet.

  1. Know your benefits

Assess your current situation and ask yourself what you have to gain, and what you could potentially lose from your current benefits package. Does your current employer let you leave early on Wednesday for yoga class? Do you have extra holiday days built up over years of service that a new company may not match? Ask yourself the same questions about sick leave, pension, etc. and ensure you know what you want to gain, what you can’t live without and what you don’t mind losing for the right role.

  1. Know what works for you

Similarly to the above point about knowing your benefits and what you could stand to lose if you make a move. Factors like location, commute time or working environment are all important parts of overall job satisfaction but can often be forgotten about when you start chasing more money or a bigger company. Before you start sending your CV to companies, ask yourself how much of a pay increase you’d need to be happy giving up your 10-minute commute?

 

Chef Job Interviews: The Do’s and Don’ts

Posted on | by Aisling Rafferty

Excel’s General Manager Shane Mclave began his career as a chef before making the move into chef and hospitality recruitment. He’s been interviewing chefs for years and has seen it all in terms of the dos and don’ts. Read his top tips for chef job interviews here-

I have now been interviewing chefs for almost as many years as I was a chef myself and I can safely say that when it comes to certain really common questions, 50% of all chefs don’t have the answers. Many chefs, while great at what they do in the kitchen, don’t have the tools they need to prove their ability to manage a kitchen in a job interview. So what are the must-haves when going for an interview, or for that matter, what do you need to know to be able to build yourself a successful career as a chef?

Know your numbers

I understand that costs will vary from restaurant to restaurant depending on what you sell but you don’t need to be an accountant to have a basic understanding of costings. This is crucial in an interview. In broad terms:

If you are selling lobster for €30 euro, which costs you €12 to make, and sell a pizza, that costs you €2.50, for €28euro it goes without saying you will make a lot more money selling pizza then you will selling lobster. This is why pizza restaurants are everywhere and lobster restaurants are not.

When it comes to food and labour cost there is no exact formula but if you follow the rough rule of “a third, a third, and a third” you’ll be headed in the right direction. Slightly better again, would be “30, 30, 40”. This means meaning no more than 30% food cost (25%-27% would be optimal) keeping labour costs 30% and the rest should cover the cost of running the business and if you’re lucky, a profit at the end of the year.

For chefs trying to keep the kitchen running at less than 30% food cost, this works more or less in reverse i.e., if a starter costs you €3.00 to make then you multiply this by 3.5 and sell it for €10.50, if something costs you €10, then you sell it for €35.

With the numbers taken care of now comes the most important thing of all-

The Food

It’s amazing how many interviews I have sat through with chefs who don’t mention food at all. While HACCP and how you work in a team are important, when people hire a chef they above all want someone with a genuine love and passion for food and who’ll bring that enthusiasm into their kitchen. If you don’t have a passion for food perhaps you need a change of career or at least a change in kitchens.

I always ask chefs in interview ‘what the last restaurant that you ate in?’ or ‘what do you like to cook at home if you’re entertaining?’ and it’s staggering how many times I am met with a blank stare. I’ve gotten this response when interviewing seriously established head chefs from the likes of 4* hotels. Personally, I’m far more interested and excited to interview a second-year commis chef who goes foraging on their days off or grows herbs and vegetables at home and the same will be true for any potential employer so be sure to make the food central to everything you discuss in an interview.

Dress for success

Just because you wear whites all week doesn’t mean you can’t dress to impress in an interview. All good chefs are neat and clean in the kitchen and if you can’t groom yourself or dress in a professional manner then what are the chances won’t keep the kitchen neat and tidy or at least that is what a potential employer will think of you.

Barry Whelan Excel Recruitment

The Benefits of Benefits for Attracting Great Staff

Posted on | by Aisling Rafferty

With unemployment at near perfect and retailers large and small struggling to attract and retain good employees, CEO of Excel Recruitment Barry Whelan, discusses how important benefits are for attracting talent.

In 2017, the move from a client-driven job market to a candidate driven job market was completed across all retail sectors. A consistent drop in unemployment coupled with new entrants to the Irish market and a desire for the best talent from Irish retailers drove an unprecedented amount of opportunities across the retail industry. This, along with a return to growth in the wider economy and in particular, the hospitality sector has created a challenging talent environment from which to recruit, with other sectors including retail banking also looking for retailers.

Unemployment currently stands at 6.1% (3.7% Unemployment is ‘Perfect Employment’) so the competition for top talent is fierce and counter-offers are becoming more and more frequent, with employers working hard to keep talented staff

“1/3 of the workforce offered a role, turned it down due to lack of benefits”

While rising salaries are an effective way of both attracting and retaining staff, we’re seeing more and more the importance of benefits. 54% of employees seeking a new job want better pay & benefits while 30% of employees want benefits to increase their loyalty. Savvy employers are looking at the entire package in an effort to ensure retention and a happy, dedicated workforce. Bonuses, employees’ work-life balance and their level of autonomy are key drivers in ensuring staff feel valued and rewarded for their contribution to the business.

Employers are recognising that the decision to leave or stay with an employer is overwhelmingly an emotional decision and are seeking to improve loyalty through benefits. In terms of importance, the big three are most definitely pension, health and holidays. These are followed by flexi-time, flexible working hours, paid maternity/ paternity leave, sick pay scheme, weekend rotation and further education.

So what is coming down the tracks?

The top employee perks for 2017 Glassdoor USA-

IKEA- Paid Paternity for four months

Reebok- On-site gym with Cross fit classes.

Goldman Sachs- Health cover for gender reassignment surgery since 2008

Facebook- Free housing for Interns

Scripps Health- Free pet insurance

Starbucks- Full reimbursement for all workers taking an online BA Degree.

American Express- Parents are given access to a 24-hour lactation consultant, and mothers travelling for business can ship their breast milk home.

Eventbrite- The company offers workers a monthly $60 wellness allowance that can be used on anything from juice cleanses to a gym membership.

Wholefoods Market- 20% staff discount

Gap- Provides free access to the San Francisco Museum of Modern Art to corporate employees.

Swiss RE- Insurance company Swiss Re’s “Own the Way You Work” program encourages employees to embrace flexibility with their schedules and work remotely.

Southwest- Southwest offers all employees and their dependents access to Clear Skies, an employee assistance program that provides confidential counselling, work/life services, and legal consultations.

Genentech- Genentech offers unique on-site amenities, including car washes, haircuts, childcare centre, mobile spa and dentist.

Timberland- Timberland employees can take up to 40 hours of paid time off per year to volunteer.

Microsoft- $800 towards Gym membership

Deloitte- Two paid Sabbaticals

Amazon- Parental Share. Either Parent can take paid leave if one does not receive paid leave from their employer.

In-N-Out- Free Lunch