Dates for your diary in 2018

To help you plan the New Year, we have brought together dates of interest to hospitality operators, including major sporting events, trade exhibitions, conferences, Institute of Hospitality events, and the introduction of new legislation.

8 January 2018RMOY 2018 logo copy (4)
Restaurant Manager of the Year 2018
Royal Garden Hotel, London
Organised and hosted by the Institute of Hospitality.

15-16 January 2018
The Master Innholders General Managers’ Conference
Principal’s De Vere Grand Connaught Rooms, London
‘The Spirit of the Time’ is the title of this year’s must-attend event for hotel managers.

26 January 2018
Institute of Hospitality Sussex Branch Annual Black Tie Dinner
Spread Eagle Hotel and Spa, Midhurst

5-6 February 2018
Hotel Investment Forum India (HIFI)
JW Marriott Mumbai Sahar, Mumbai
India’s most important hotel investment conference.

9-25 February 2018
Winter Olympics
South Korea

5-8 March 2018
Hotelympia
Excel, London
The UK’s market leading hospitality and foodservice event ( 82nd edition).

11 March 2018
23rd Institute of Hospitality Awards for Professionalism Northern IrelandNI awards 1 web res
Titanic Exhibition Centre, Belfast
Formerly known as the Janus Awards, the largest event within the Northern Ireland Branch calendar.

12 March 2018
Institute of Hospitality Passion4Hospitality 2018
Novotel London West, London
The Institute of Hospitality’s flagship student and industry networking event.

20-22 March 2018
IFEX 2018
Titanic Exhibition Centre, Belfast
Northern Ireland’s premier food, drink, retail and hospitality event.

April 2018
New Acrylamide Legislation
Food businesses in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems under new EU legislation which will apply from April 2018.
Read guidance from the Food Standards Agency

1 April 2018
UK National Living Wage Increases
From £7.50 an hour to £7.83 (for 25 year olds and over)
Other pay increases include a rise in the rate for 21-to-24 year olds by 4.7% from £7.05 to £7.38 an hour, the rate for 18-to-20 year olds by 5.4% from £5.60 to £5.90 an hour, a 3.7% increase in the rate for 16-to-17 year olds from £4.05 to £4.20 an hour and a 5.7% rise in the rate for apprentices from £3.50 to £3.70 an hour.

4 April 2018
Gender Pay Gap Reporting Deadline
Private and voluntary sector employers in England, Wales and Scotland with at least 250 employees will be required to publish information about the differences in pay between men and women in their workforce, based on a pay bill ‘snapshot’ date of 5 April 2017, under the Equality Act 2010 (Gender Pay Gap Information) Regulations 2017. The first reports must be published by 4 April 2018. Read guidance from ACAS

9 April 2018
Institute of Hospitality Fellows’ Dinner
An evening of high-quality food and drink and exclusive networking.
RAC Club, London

12-13 April 2018
Hospital Caterers Association (HCA) National Leadership & Development Forum 2018
Celtic Manor, Newport
HCA celebrates 70 years with the theme of ‘Delivering Today, Enhancing Tomorrow.’

14 April 2018
The Grand National
Aintree, Liverpool

19 April 2018
Institute of Hospitality Southern Branch: Student of The Year Awards 2018
Balmer Lawn Hotel, Brockenhurst

May 2018
Royal Wedding of Prince Harry and Meghan MarkleJS137444204
Windsor Castle,  date to be confirmed

6-8 May 2018
Food & Hospitality Africa 2018
Gallagher Convention Centre, Johannesburg, SA
A gateway to the African market. With a footfall of over 6 600 of visitors over three days in 2017 – more than 80% of whom make or influence decisions.

19 May 2018
FA Cup Final
Wembley, London

25 May 2018
EU General Data Protection Regulations (GDPR) Introduced
Members have free access to our ‘Get ready for GDPR’ Management Guide

26 May 2018
UEFA Champions League Final
Kiev, Ukraine

14 June – 15 July 2018generic
FIFA World Cup
Russia

2 -15 July 2018
Wimbledon Tennis Tournament
London

7-29 July 2018
Tour de France
France

19 -22 July 2018
British Open (Golf)
Carnoustie, Angus, Scotland

20-22 July
Rugby World Cup Sevens
San Francisco

3-5 September 2018
Speciality & Fine Food Fair
Olympia, London
The UK’s leading showcase of fine food & drink with more than 850 producers.

28-30 September 2018
The Ryder Cup (Golf)
France

16-18 October 2018
Independent Hotel Show
Olympia, London
A diverse collection of suppliers and expert insights from business sessions.

5-7 November 2018wtm_image_-_reduced2
World Travel Market
ExCeL, London
The global meeting place for the international travel trade.

21-22 November 2018
Sleep 2018 – The Hotel Design Event
London
For 11 years, Sleep has led the market as Europe’s premium event for hotel design and development.

November 2018 (date to be confirmed)
Asia Hotel and Tourism Investment Conference
The Galle Face Hotel, Colombo, Sri Lanka
More than 250 senior figures and decision makers involved in all aspects of hotel and tourism investment in South Asia expected.

 

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Who will be judging the Restaurant Manager of the Year 2018?

RMOY 2018 logo copy (4)
As the closing date for entries into the Restaurant Manager of the Year approaches, we reveal who will be judging the final in January 2018. We are delighted to reveal three new judges who will help find the next big name in hospitality. Romain Pottier from Rhubarb, Paul Hurren FIH from Lusso and the current title holder, Matthew Mawtus from Pollen Street Social join an already prestigious list of names. John Cousins will be the chair of judges for the final and joining him on the expert panel is: –

  • Alper Zan
  • Rory Kelly-Naughton
  • Stephane Davaine
  • Chantelle Nicholson
  • Johanna Wimmer
  • Ian Sturrock
  • Ludovic Solmi
  • Roy Sommer

What will the judges be looking for to find their next winner? What does it take to be a good restaurant manager? And why should you enter? We caught up with some of the judges to find out more.

Roy Sommer, Chairman of the F&B Managers Association commented: “The Restaurant manager of the Year award highlights the great talent in our industry. Its history has shown many deserved winners from all backgrounds. This award is about the overall package and shows that it doesn’t matter if you work for one of the best hotels in the UK, or for a high street chain. To be an award-winning restaurant manager you need to have everything under control, remain calm, guide your team through service and ensure that guests have the best possible experience. And if they don’t, it’s how restaurant managers deal with the situation that makes them stand out. For those considering entering, there is nothing to be afraid of. You will take away a lot from the day itself which will help you in your career. Previous winners have included people from contract catering, high street and Michelin restaurants, private members clubs and hotels. Everyone has as much chance as each other to take this title.”

Rory Kelly-Naughton, hotels divisional manager at Evolve Hospitality said: “This is a great opportunity for a UK restaurant manager to show their skills and knowledge to the wider hospitality industry. I am going to be looking for someone with personality, the ability to interact with everyone and a positive attitude. To be a great restaurant manager you must have an ability to cope under pressure, a logical mind set and a great sense of humour. I have been involved in this competition for five years and I have enjoyed seeing how it has developed and how the winners have done in their careers, I look forward to discovering who will take the title next. To anyone who enters the competition, my advice would be to enjoy the experience, make connections with your competitors and judges, be yourself and have fun.”

Reflecting back on his success in 2016, Matthew Mawtus, general manager at Pollen Street Social added: “To be a great restaurant manager you need to know your business inside out, have complete product knowledge, show fairness and a desire to motivate and develop staff, whilst always engaging with your guests. As a judge I am going to be looking for confidence, clarity, warmth, personality and enthusiasm but above all, a genuine love of hospitality.”

Alper Zan, operations manager and hospitality consultant, won the title in 2014 and so he has seen this competition from both sides. He told us: “This is a really special award for our industry because it provides an opportunity to recognise, learn and celebrate the success of front of house managers. It can help influence the next generation as they discover how the UK’s leading managers adapt to exceed guest expectations and help their teams develop. Hospitality is a way of life for me and not just a job. I believe we need to do more to champion front of house service and restaurant managers in our country. It is a privilege to support, learn and influence people who have devoted their life to serve others.”

Romain Pottier, director of restaurants at Rhubarb was delighted to be asked to judge the award this year. He said: “This award provides a great opportunity for talented individuals to challenge themselves in front of a panel of experienced and senior industry experts. It sets the standard of what is expected from a restaurant manager nowadays, exposing them to all areas of our wonderful industry. I will be looking for a natural ability to lead and influence people in a positive way. Candidates must be very well groomed, articulate and clearly passionate about the art of hospitality.”

Restaurant mangers have until the 24th November 2017 to enter this award and the entry form can be completed online at http://www.restaurantmanageroftheyear.co.uk/enter/.
To enter, managers must answer three questions as well as submitting a CV and reference.  The best candidates will compete in a final on Monday 8th January 2018.

 

The Menu Museum

menu museum logo large(1)A Brighton-based academic is bringing a unique archive of menus to the attention of the wider international hospitality industry and education practitioners with the aim that it will remain free to users and continue to grow.

The Menu Museum is an interactive online menu archive that facilitates research and teaching in menu design, pricing and food and beverage trends. It currently features more than 640 menus and has over 1,500 users.

Ioannis Pantelidis FIH, principal lecturer in hospitality and culinary arts at the University of Brighton, started the website with his colleague Ken Woodward. Pantelidis says: “I had a big collection of restaurant menus that I was using for food and beverage management-related modules, so I had numerous folders that I used to carry to my classes. When I came to Brighton I started teaching a module with Ken. He had his own collection, so when we put the two together we had about 500 menus which we scanned and uploaded onto the website. Since then a further 140 menus have been uploaded by users, which is great.”

The collection includes a menu replica from the Titanic (1912) and a 19th century menu from the Dorchester Hotel, London.  Menus can be searched for by country and year of origin. Once registered, users can upload their own menus or collections of menus.

Pantelidis adds that the website continues to be a work in progress and wants to bring it to the wider attention of the international hospitality community in order for it to grow.

The website can be an important teaching aid. Pantelidis has used it to compare a 1970s Dorchester menu with its equivalent today. He says: Students are able to explore the differences – how the pricing strategies differ, the design and the types of dishes on the menu. I want to keep the website free and I want the community to use it.”

The Menu Museum won the 2017 Teaching Innovation Award,  presented by
The Council of Hospitality Management Education, in association with the SHARE center.

The Menu Museum received initial funding from the European Union. Subsequently both the Savoy Educational Trust and Trigger Solutions have helped with server hosting and maintenance costs.

For further information about supporting the Menu Museum, please contact:
Dr Ioannis S. Pantelidis FIH – Principal Lecturer
Admissions, recruitment, marketing & WP leader
School of Sport and Service Management
University of Brighton,  Darley Road, Eastbourne, BN20 7UR
Tel:  +44 1273 64 4748   Email: isp12@brighton.ac.uk

HQ Magazine Autumn 2017 out now

001_HQ_AUTUMN_2017_1

Your autumn edition of HQ Magazine has arrived in the UK and been dispatched to the rest of the world. It is available to view on our website now.

In this issue, our cover feature is on how to close the gender gap in hospitality. Globally, 70% of hospitality and tourism workers are female, and yet men hold the vast majority of management and board positions.

More women than men gain university degrees and women earn more than men early in their careers. But the situation starts to reverse when people get into their mid-thirties. Sometimes the pay gap appears because women take time off to have children. Sometimes they get ‘stuck’ at a particular level.

Tracey Fairclough MIH presents brand-new research based upon interviews with 100 women from our sector and, most importantly, provides a new road map towards achieving greater equality.

We report from an Institute of Hospitality roundtable discussion of GDPR and present the best ways to prepare for the new data protection laws that come into force in May 2018. Our participants found that GDPR is actually a good opportunity to spring-clean their data and re-think their marketing strategies.

Other topics covered this autumn include preparing chefs for the open kitchen environment, job-jumping and what it means for career progression and the new health-conscisousness sweeping through hospitality.

Editor Ben Walker AIH says: “I am encouraged to see so many of our members taking the initiative to get in touch and contribute excellent articles to the magazine. The majority of our magazine is generated by members for members. My warmest thanks go to all of our marvellous contributors. A big thank you also to our designer Miranda Willan at H2O Publishing for an especially eye-catching cover.”

Members can view the magazine by logging into the members’ area of our website.

If you are not a member, please join the Institute of Hospitality now to receive your copy of HQ Magazine.
Here is a free download from the current issue:

Report from Institute of Hospitality Roundtable on GDPR

 

 

 

 

Institute of Hospitality Endorses Training Programmes for the Homeless

IMG_2026 low res
Providence Row bakery trainees celebrate the endorsement of their training programme by the Institute of Hospitality.

The Institute of Hospitality has endorsed training programmes that help people affected by homelessness enter the catering industry and turn their lives around.

The catering and bakery training courses are provided by Providence Row, a charity that works with more than 1,400 homeless and vulnerably housed people a year in East London, offering an integrated service of crisis support, advice, recovery and learning and training.

Peter Ducker FIH, chief executive, Institute of Hospitality, says: “Endorsement by the Institute of Hospitality demonstrates that Providence Row’s training courses meet a wide range of essential criteria and benchmarks relating to quality standards and quality learning outcomes.”

Dominic Gates, Enterprise and Training Manager, Providence Row, says:  “We’re absolutely thrilled to gain this prestigious endorsement as it’s a fantastic acknowledgement of our team’s great work offering catering and baking training to people affected by homelessness, substance misuse and mental health issues. In the last seven years, we’ve developed a traditional ‘soup kitchen’ into a supported training kitchen, offering people quality training to help them move away from homelessness and back into employment.”

Providence Row Charity has been helping vulnerable people for 160 years. It has been running the Catering Trainee Scheme for the last seven years, having worked with over 200 trainees, food designers, and nutritionists and over 20 professional chefs at Andaz Hotel Liverpool Street and other catering establishments. Providence Row has two full-time chefs with catering backgrounds. In addition, Andaz Hotel Liverpool Street provides workshops and work experience placements for trainees.

The Institute of Hospitality offers an endorsement service to training providers for the recognition of quality professional development and training.  

 

Institute of Hospitality’s new autumn webinars

webinar logoInstitute of Hospitality webinars are a series of informative and educational online presentations, available to members and non-members, and designed to help you advance in your professional careers and businesses.

Industry professionals and experts share their knowledge and know-how during live online sessions, that you can access from the comfort of your home, office, or from any mobile device.

Our webinars include Q&A sessions and follow-up materials. If you are unable to attend, you can log into your membership area to retrieve any past webinar recordings anytime*.

We have delivered over 50 webinars, helping hundreds of individuals improve their personal and professional skills, as well as their business knowledge.

Webinars are complimentary for members of the Institute of Hospitality. Non-members can access our live sessions for £10 (incl. VAT).

Book your webinars now

12 September 2017 3pm UK Time
First Impressions – WOW!
Sarah Brickwood MIH and Jo Woods of Smart Revenue look at the impact of the service provided to those making email or telephone enquries on eventual bookings.

26 September 2017 3pm UK Time
Food Waste Recycling
ReFood, experts in food waste recycling, look at the facts, figures and the ways to save money and food, as they celebrate the opening of their £32m anaerobic digestion facility in Dagenham.

10 October 2017 3pm UK Time
Brexit’s impact on hospitality
John Coldicutt, chief marketing officer, Planday, and the Institute’s chief executive Peter Ducker FIH present the unique findings from our survey of your experiences of Brexit.

31 October 2017 3pm UK Time
How to become a black-belt negotiator
Tom Flatau of Teamworking International advises on how to get that all-important emotional buy-in, shift the balance of power in your favour, and stop getting beaten down on price and making unnecessary concessions.

14 November 2017 3pm UK Time
How to blend e-Learning with other formats
Pete Fullard of Upskill People provides a case study of the University Caterers Organisation’s strategy to work with the specific needs of its membership to implement e-learning as part of a blend of wider methods of delivering, tracking and analysing knowledge and skills.

28 November 2017 3pm UK Time
Loyalty and love
Reka Mizsei, lectuerer, Glion Institute
Are hotel guests loyal because of the incentive they get from loyalty programmes or are they loyal because they love the brand? Do hotels need a loyalty programme to gain brand love?

12 December 2017 3pm UK Time
Immigration and discrimination – planning for 2018 and beyond
Jonathan Gray, partner employment and licensing law, Pitmans LLP
To review the latest thinking on Brexit and immigration issues as at the end of 2017, and to consider how to fill the potential staff/skill gaps of the future by being a successful equal opportunities employer. This will include how to properly manage the gender pay gap reporting obligations and what to be aware of from an age discrimination perspective when seeking to attract and retain younger and older workers.

Book your webinars now

Note: If the scheduled time (3pm UK time on Tuesdays) is not convenient, you can still access the webinars at a later date from our website.

 

Institute of Hospitality acquires Academy of Food & Wine Service and Hospitality & Leisure Manpower

The Institute of Hospitality has made two important acquisitions: The Academy of Food & Wine Service and Hospitality & Leisure Manpower.

 The Institute’s chief executive Peter Ducker FIH explains how these businesses will fit into the Institute’s strategic plans regarding customer service and productivity.

“For 30 years the Academy of Food & Wine Service has provided training programmes, offering a pathway to management for those working in front-of-house service. It has run some important industry competitions and provided support to its members as the professional body for front-of-house food & beverage service.”

“Given our increased focus on training and the development of our own online training using the Upskill People platform, this acquisition gives us a tremendous wealth of training material which will be of tremendous value to the industry, both in the UK and overseas.”

Hospitality and Leisure Manpower (HALM) is a national training, research and consulting group, founded and managed by David Battersby OBE FIH, a former president of the Institute of Hospitality and co-founder of the Gold Service Scholarship. HALM has developed algorithms to benchmark productivity in hospitality.

In 2001, with the British Hospitality Association, Battersby launched the ‘Profit Through Productivity’ programme with backing from the Government and key trade associations. ‘Profit Through Productivity’ provided regional workshops across the UK to help businesses increase their profits and efficiency.

Ducker adds: “Given the pressures of wage inflation and the concerns associated with recruiting and retaining talent, this acquisition will enable us to help members identify opportunities within their businesses, and will also give us a service of value to the industry at large, worldwide.”

Institute chairman Stephen Kyjak-Lane FIH MI comments:

“In 2018 the Institute celebrates its 80th anniversary. These strategic acquisitions, combined with advances the Institute is making on a number of fronts demonstrate clearly that we are as important and relevant to the industry today as ever. Over the coming months you will see these two organisations re-emerge, delivering valuable support to our great industry.”

 The two organisations were previously owned by the British Institute of Innkeeping.