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    Archived pages: 58 . Archive date: 2012-07.

  • Title: Hospitality Solutions
    Descriptive info: .. Home.. Services.. Clients.. About Us.. Contact Us.. Blog.. Hospitality Solutions – Martin Lynch.. Beech Hotel.. http://www.. hospitalitysolutions.. ie/wp-content/plugins/slideshow-gallery/vendors/timthumb.. php?src=wp-content/uploads/slideshow-gallery/slide2.. jpg&w=940&h=280&q=100&a=t.. Aroma Coffee.. php?src=wp-content/uploads/slideshow-gallery/slide3.. Mary's Bar & Restaurant.. php?src=wp-content/uploads/slideshow-gallery/slide1.. Since 2003 Hospitality Solutions has been helping large small businesses, public private organizations in the hospitality, tourism food sector increase profitability by improving kitchen practices.. Find out more about our services – get in touch to see how we can help.. Are you looking to increase your profitability?.. Would you like your customer care practices to really deliver exceptional service?.. And would you like peace of mind that your Food Safety Food Hygiene practices are fully compliant and effective?.. You’ve come to the right place.. Our founder,.. Martin Lynch.. , has outstanding international experience working with some of the world’s best chefs and entrepreneurs, such as Gary Rhodes, Nico Ladenis and Paul Flynn.. We offer three key areas of consultancy to all types of hospitality businesses, from five star hotels to local bars, restaurants and delis:.. Business Development Profitability.. – use key financial advice, planning and operational strategies to reduce your costs and  ...   Business Development.. Management Consultancy.. Training Workshops.. We deliver the following Food Safety Training programmes courses.. CIEH Level 2 Awards in Food Safety.. CIEH Level 3 Awards in Food Safety.. CIEH Level 3 Award in HACCP in Catering.. EHOA primary food hygiene training.. The National Hygiene Partnership MOFH.. We also offer Food safety Food Hygiene courses that lead to.. FETAC Level 4.. 5 Food.. SafetyTraining Programs.. on the National Framework of Qualifications.. Our Clients Partners include.. Got a Question?.. Call Hospitality Solutions on 00353 74 9149892 or email - info@hospitalitysolutions.. ie.. Join Our Mailing List.. Subscribe to our newsletter to recieve updates and latest news that will help your business!.. Email Address.. Follow Hospitality Solutions.. Recent Posts.. Wild Mushroom Hunting in Donegal.. Blowing The Budget But It Was Worth It.. Menu Planning and the Cost Implications for Business.. Martin Helps Spreads The Cost With LCN Readers.. Running A Tourism Buisness in Ireland.. Contact us.. |.. Hospitality Solutions Copyright © 2011.. All Rights Reserved.. Hospitality Solutions Killygordon Co Donegal Ireland Tel – 00353 74 9149892 Mob – 00353 87 2449747 Hospitality Solutions Copyright © 2011..

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  • Title: Services | Hospitality Solutions
    Descriptive info: Hospitality Solutions provide a range of services that greatly assist with business development, customer care, and food safety and hygiene.. Some of the results we have achieved for our clients include -.. Operational Experience coupled with a sound knowledge of current industry trends means we can advise on the followingFinancial Advice.. Operational Consultancy.. We deliver legislative training on the following -.. Food Allergen Workshop.. Safety ProgrammesOther Training Programs include -Kitchen cost operations training.. Business clinics..

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  • Title: Clients | Hospitality Solutions
    Descriptive info: We have many satisfied clients throughout Ireland the UK, read below what some of them had to say about Hospitality Solutions.. As a result of working with Hospitality Solutions, our businesses have seen significant improvement in dinning numbers, improved operating efficiencies, increased sales and customer satisfaction scores, and improved bottom line profits.. Martin was also instrumental in assisting Mary’s becoming Northern Ireland food bar of the year at the LCN awards.. I would strongly recommend Martin lynch to any business with a desire to improve food quality, upgrade menu selections, increase profitability, and objectively assess current operations with an eye toward positive improvement”.. Henry McGlone, Owner Mary’s Bar and Dorman’s and The Opera in Magherafelt”.. www.. marys.. -.. bar.. com.. “We have used Martin for various levels of consultancy for our expanding outside catering event management business.. Martin s comprehensive knowledge of the industry has helped us grow our business from a small to medium size company within a short period of time.. We would highly recommend Martin to anyone looking to steamline and expand their business.. ”.. John Simpson, Director.. hospitalityservices247..  ...   service that can look at your current position and address any gaps in systems, EHO compliance and legislation and his services are invaluable to small businesses that may not have the resource”.. Ciaran O Neill,.. General Manager,.. cityhotelderry.. com/.. “Martin is a true professional and highly experienced in his field.. He delivers an excellent mentoring service and a tailor made programme to suit clients needs.. I have no hesitation in recommending Martin for any hospitality projects,he is extremely personable and trustworthy and goes the extra mile to ensure client satisfaction.. Siobhan Barret-Doherty.. stationhouseletterkenny.. Martin Hospitality Solutions came on board with Aroma in 2010 They were brought in to provide our company with management advice, review our current catering operations , update our Food Safety Management System provide HACCP training advice that would assist bring us to the next level of operations.. They delivered this in very a professional and efficient manner.. Tom Dooley, owner, Aroma coffee shop mini bakery, Donegal Town.. If you would like to learn more about how we can help your business , please.. contact us.. for a chat..

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  • Title: Contact Us | Hospitality Solutions
    Descriptive info: Hospitality Solutions.. Killygordon.. Co Donegal.. Tel 00353 74 9149892.. Mob 00353 87 2449747.. E-mail martin at hostpitalitysolutions.. Join our mailing list below for lots of useful.. information and advice that will help your business.. Your Name (required).. Your Email (required).. Telephone(required).. Subject.. Your Message.. Sorry for this, but it helps keep spam at bay!.. Please type the letters in the box below..

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  • Title: Blog | Hospitality Solutions
    Descriptive info: Our Services.. Food Safety Food Hygiene.. Customer Care.. Published.. July 13, 2012.. By.. A damp start to July has been the bain of Irish agriculture local farmers.. Whilst Damo are local farmer tends to the ewe s lambs in this inclement weather, even his 4 4 struggles over the damp ground hence its parked at the top of the lane its a trudge down the fields to keep the Agri.. Continue reading.. Posted in.. Uncategorized.. Leave a comment.. June 30, 2012.. When booking a table at the Ledbury restaurant a quote I heard from a TV chef came to mind “Restaurants are not a revenue stream – there a bottomless pit that you throw money into hope one day you get your money back!” But hey that.. June 1, 2012.. As most business operators in the hospitality trade will tell you they’ve been living with rising costs.. So how can you absorb costs like this be profitable.. A good place to Start is with your current menu.. Menu planning and the importance of the menu is an.. April 27, 2012.. I am delighted to be penning several articles for the.. LCN Licensed Catering News.. First published in 1940, LCN magazine, as it has fondly become known, is regarded by many of its readers as the ‘Bible’ of the licensed and catering trade.. The business newspaper for the hospitality.. March 29, 2012.. A briefing paper entitled “Reducing State Imposed Costs on the Tourism Industry:.. The Case for Better Regulation” by Failte Ireland makes for a great insight into regulation across the tourism  ...   are the essence of business.. Results which leads to better business for them –it gets them more customers, attracts more attention to their service converts to the profitability of the business.. The highlights of 2011.. January 10, 2012.. A Review of the year led me to file Hospitality Solutions highlights of 2011.. Working with the team at Hotel WestPort to bring the food to 1 AA rossette standard which was awarded to the Hotel in October.. hotelwestport.. ie/dining.. html.. Well done to Declan, Stephen all the team.. The Oarsman winning the national award for Food Pub Of The Year 2011 at the Annual.. How a 30 minute conversation with Hospitality Solutions helped a Client to save €3,000 on food costs.. November 1, 2011.. On a recent review with a new client the question was asked “how can we control costs on our food margins with out affecting the quality of the food the choice of dishes that we offer?” – we looked at the average weight on a roasting striploin of beef , spoke with the butcher re specified the weight.. Hospitality Solutions Why we will be working even harder with our clients over the next decade.. October 20, 2011.. “High food prices here to stay, says UN and OECD”.. Hefty food bills are here to stay, according to a report backed by the United Nations, which warns of another ten years of climbing prices.. The OECD s forecast is that over the coming decade, real prices for cereals could average as much as 20pc higher and those for meats as..

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  • Title: Business Development & Profitability | Hospitality Solutions
    Descriptive info: Do you know how much each item costs on each plate of food you send out? What about the napkins and table dressings? How are your energy costs? Every cent counts.. Food bills are set to rise rapidly over the next 10 years: Flour by 20% and poultry and butter by a staggering 30% and 40% respectively.. We can help.. Our clients achieve on average a 10% reduction in core food costs and related expenditure.. We can help you to better that average.. Controlling your costs increasing your profit.. Accurate costing of food items, menus and products – how to achieve a consistent healthy gross profit margin with a manageable food  ...   Labour cost and Rota numbers – how to service a business from a cost effective wage budget % savings on weekly basis over x 52 weeks = A big savings.. Lean Hospitality – your business design, layout, work flow, what efficiency savings are on offer.. Mentoring on a business to business level – individual cost savings.. “purchase in season” “purchase local” how applicable is this to your business.. Yes, you will have an initial outlay if you believe we can help, but just look at the return – you will get much more back in immediate cost savings and long-term strategic enhancements to your business.. Call us today on 00353 872449747..

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  • Title: Customer Care | Hospitality Solutions
    Descriptive info: The art of profitable hospitality is service that sells.. What does this mean to your business? How do you treat your customer from the first point of contact?.. From the moment they see your website online or open your door to the moment they finish their pint, meal or show and leave, a customer’s impression of your establishment is being made every second.. And that translates into profit or loss on that occasion, repeat business in the future and word of mouth marketing.. Are you confident you’ve got it right from the.. Greet, Meet Feet.. ?.. And how do you sell your restaurant, bar, hotel, diner – this is where friendship, loyalty, and of course the feel good factor that leads to repeat business starts.. Remember, 90% of all communication is non-verbal.. Have you got it right?.. We can help you attract the right customers by offering exceptional service  ...   to achieve.. Ambiance décor – the presentation of your place, staff dress and attitude code.. What market? – know your customer! Research your target market and fulfill them.. Mystery shop service – know your competitors! Be aware of the fact and figures of your marketplace and the latest changes.. Menus and up selling – logical ways to improve your offering in keeping with your brand and changes in the market.. Marketing – Unique Selling Points are ingredients so use them.. Are you part of a food scene group, trend or trail? Check out new menus and concepts or maybe new markets for existing business.. Yes, you will have an initial outlay if you believe we can help, but just look at the return – you will get much more back in immediate cost savings, sales and long-term strategic enhancements to your business.. Call us today on 00353 74 9149892..

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  • Title: Food Safety & Food Hygiene | Hospitality Solutions
    Descriptive info: Safety is rightly an essential fundamental of your business – and a legal requirement.. It’s simple.. If you want your business to succeed, the food and drink you serve must be safe to consume and your premises must be safe and clean.. The welfare of your customers and your staff is at risk, not to mention your reputation and your whole business.. But best practice is very achievable.. It doesn’t have to be costly or burdensome.. The right training, organization and management will help you meet your Food Safety obligations without breaking the bank.. We can take the hassle out of Food Safety and set you up with fully compliant practices that are easily maintained, giving you peace of mind and best practice  ...   and well-managed business.. Effective Farm-to-fork management:.. Developing a food safety management system from the supply chain through to your customer.. Compliance with current legislation.. : Peace of mind knowing you fully meet your legal obligations.. On-going support and advice.. : As your business changes or if an incident occurs, we can help you stay focused with follow-up audits and reviews plus independent audits for third parties.. Expert Food Safety Training for your team.. :.. Keep everyone safe by training your staff well.. We offer accredited training courses and workshops from CIEH, EHOA, NHP from induction-basic- to management, HACCP supervisory training.. We also offer.. Food safety Food Hygiene courses that lead to FETAC awards at levels 4 5 on the National Framework of Qualifications..

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  • Title: Wild Mushroom Hunting in Donegal | Hospitality Solutions
    Descriptive info: Collecting the first wild mushrooms of 2012 in Donegal.. Whilst Damo are local farmer tends to the ewe s lambs in this inclement weather, even his 4 4 struggles over the damp ground hence its parked at the top of the lane its a trudge down the fields to keep the Agri food business at the front off our economic recovery.. I have been empathising with Damo his plight.. I suggested it could be a good season for wild mushrooms I d keep him updated on my wild mushroom foraging.. So far July has been warm damp and this been proving great for wild mushroom.. I have been out twice so far this month have collected around 3kilos.. A nice mix of Ceps girolles.. Its been the earliest  ...   the soil.. The great thing about this is that the mushrooms are well preserved relatively soil free.. I literally stumbled across a real bounty of girolles ceps last September, I got lost in the middle of the forest was going in a straight line completed a semi circle came across the new patch.. Try it some time, get yourself a good mushroom guide book, a bit of local knowledge go mushroom foraging.. Leave a Reply.. Cancel reply.. Your email address will not be published.. Required fields are marked.. *.. Name.. Email.. Website.. Comment.. You may use these.. HTML.. tags and attributes:.. a href= title= abbr title= acronym title= b blockquote cite= cite code del datetime= em i q cite= strike strong.. Receive news updates via email from this site..

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  • Title: Blowing The Budget – But It Was Worth It | Hospitality Solutions
    Descriptive info: When booking a table at the L.. edbury.. restaurant a quote I heard from a TV chef came to mind “Restaurants are not a revenue stream – there a bottomless pit that you throw money into hope one day you get your money back!” But hey that was a quote from a restaurateur turned trouble shooter – may be he was just trying selling the fear get more bucks for his bang!.. As customer or dinning guest you could often use the trouble shooters same analogy when dinning out – throwing money at this restaurant hoping for a decent meal.. I knew that my meal at the.. Ledbury.. restaurant was going to be a dinning out experience of epic proportions.. The meal was composed around a six course lunch, five different tasting wines is now firmly ranked as the best dinning out experience in my twenty five years in the Hospitality industry.. Superlatives are not enough to describe this dinning experience.. The service was professional, friendly very relaxed I was guided through my wine choice by the fantastically knowledgeable.. sommelier.. From my 2010 Riesling, Young wines, Crawford River from Western Victoria which melted into my “.. Ceviche.. of scallops of seaweed herb oil, kohlrabi  ...   Duck Ham, Parmesan.. Mousserons.. Cooked in Earl Grey Tea.. A marriage of flavours that tell you this is why I love food.. Earthy, clean columns of asparagus with the perfect elements-seasonal cooking at its finest.. If you are a red wine buff a stead fest fan of Red from europe only for me please then go seek out this 2007 merlot, Cafaro from the Napa Valley you may emigrate to North America just to be closer to a merlot probaly the most delicous glass of red I have had the good fortune to taste.. Feather blade of ruby beef with smoked bone marrow, pickled walnuts crisp potato.. Rich, earthy, velet, melting bone marrow a robe of flavour covering slow cooked beef.. Unadultered red meat-beef tasting of beef!.. When your on a roll you roll with it.. Two desserts a glass of 2011.. Moscato.. d asti, La.. Morandina.. , Piedmont in Italy.. Whipped ewes milk.. yoghurt.. with strawberries, blueberries sweet.. cicely.. meringues.. Pretty as a picture such delicate flavours, but move over for Pave of chocolate with milk puree.. lovage.. ice cream.. Silky smooth chocolate the stand out.. Go their taste it.. ice cream will be your new fix.. The.. Restaurant, 127.. Road, London w11 2AQ..

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  • Title: Menu Planning and the Cost Implications for Business | Hospitality Solutions
    Descriptive info: Menu planning and the importance of the menu is an essential tool in creating the power to bring customers in though your front door.. The menu is a highly important factor not only because of its content but also in the way it is set out.. The way dishes are displayed and its use to maximize profit.. When creating the menu it is vital you understand the basic principles Know your customer base.. Know your produce how to match/marry produce.. What food gross profit margin you want to achieve how much can you charge per item/dish on the menu.. Okay, assuming that you have established your customer base via location or social media old fashion word of mouth.. Let’s move on to the produce/ingredients how they marry together.. Most business will leave this to the head chef.. It normally takes the form of the following brief – write me a menu on what you want to cook? Or let’s write a menu that you can cook well what the customers want.. The latter statement tends to work much better as it satisfies the chefs cooking creative needs focuses on the customers taste.. Working  ...   the “usual” suppliers? Do you check invoice prices with agreed price list? Are you using a branded product when a yellow label product is better value? Do you employ a stock taker to measure your food gross profit? If you answer yes to all these, well done you’ll be ready for the decade of rising prices.. Harrods Food Hall Morel Mushrooms.. Having pondered on my lack of success in collecting Morel mushrooms.. I was curious as to what the market price of these luxury mushrooms would be in a large food hall.. Well on my most recent trip to London I snapped the photo modest price tag.. Whislt browsing in Harrods Food Hall I was also reliving ever taste sensation from a long lunch.. Having just finished dinning at.. The Ledbury Restaurant in Notting Hill.. Superlatives are not enough to describe this dinning experience, but in my next blog post I ll give it a try.. So next blog round will also look at gardening in the Finn Valley updates on the wild raspberries Wild Bilberry.. Coming down the blog line will be How to do extraordinary food with ordinary ingredients #Keep it Natural..

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  • Archived pages: 58