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.

 

Advertisements

Institute of Hospitality welcomes payment specialist Lolly

PrintThe Institute of Hospitality announces a new business partnership with Lolly, a Point of Sale (PoS) and payments specialist serving small hospitality businesses across the UK: from coffee shops, pubs and night clubs, to mobile catering, pop ups and corporate caterers.

Peter Ducker FIH, chief executive, Institute of Hospitality, says: “Efficient payment systems mean a faster service, with more customers served in less time. The Institute of Hospitality prides itself on offering great partnership deals to our community of members and we are delighted to welcome Lolly, a hospitality-specific company that provides essential support to our diverse, dynamic and entrepreneurial industry.”

Peter Moore, CEO of Lolly, comments: “Through our membership of the Institute of Hospitality, we hope to align ourselves with industry colleagues, and to benefit from the knowledge-sharing and best practice, which – in turn – we will pass on to our own clients. Best practice is vital to the success and growth of the sector.”

The company offers a complete point of sale package where customers can use its EPoS software on tills and PoS tablets. Lolly then networks these to card payment machines, to speed up service and provides a cloud-based back office, supplying real-time business analytics.

Lolly provides enterprise level EPoS at an affordable price. Today, it is the only UK business of its kind that can truly scale from a downloadable product to a fully connected real-time network of tills, powered by an enterprise-level inventory reporting management system.

For more information visit the Lolly website: https://www.itslolly.com/

Masterclasses for #Chefs show how to make the most of provisions

The Institute of Hospitality’s membership is made up of hospitality professionals in all types of roles across our exciting industry. Many of our members work within the foodservice sector. Their roles range from restaurant management to chef roles in upscale restaurants or gastropubs, to care catering and teaching.

The Chef Masterclasses can be used by professionals, students and academics to save £££. Ker-ching!
These Chef Masterclasses can be used by professionals, students and academics to save £££. Ka-ching!

If you’re responsible for foodservice or are teaching or studying in this area, these brief Chef Masterclass videos show you how to make the most of your food investment. For example, get practical tips and ideas on how to get more from valuable ingredients and waste less meat, vegetables or fish.

Good for you, good for your business and good for the environment!

 

Drop a dime on food crime with the FSA’s Food Crime Confidential

Do you suspect a business of dishonesty involving food, drink or animal feed? The NEW Food Crime Confidential is a reporting facility where anyone with suspicions about food crime can report them safely and in confidence, over the phone or through email.

Food Crime Confidential is overseen by the Food Standards Agency’s National Food Crime Unit (NFCU), which works with partners to protect consumers from serious criminal activity that impacts on the safety or authenticity of the food and drink they consume.

The facility is particularly targeted at those working in or around the UK food industry. Employees of the hospitality industry are well-placed to provide information which could help the NFCU identify and pursue offenders.

The National Food Crime Unit would like to hear from anyone who has suspicions:

  • that food or drink contains things which it shouldn’t
  • that methods used in your workplace for producing, processing, storing, labelling or transporting food do not seem quite right
  • that an item of food or drink says it is of a certain quality or from a specific place or region, but it doesn’t appear to be.FoodCrimeConfidential

‘Drop a dime’ on suspicious activities: call 0207 276 8787 or email foodcrime@foodstandards.gsi.gov.uk

Allergens in food cost more than you think. Use our #AllergensToolbox to keep your customers safe

The benign looking peanut can kill
The benign looking peanut can kill

The tragic death of a young pub manager after consuming a nut-tainted curry has resulted in a six year prison sentence for the owner of the Yorkshire curry house. The jury determined that the owner had tried to save money by substituting a cheaper nut product, then failed to inform customers.

The UK’s Crown Prosecution Service and the police are warning caterers and the food service industry that they have a duty of care to customers. UK food service businesses must comply with the Food Information Regulations regarding labelling and informing customers about the 14 allergens in their food.

The message is clear: you will be prosecuted if you violate the law. To ensure that you and your staff understand your obligations with regard to allergens and customer safety, use the Institute of Hospitality’s free-to-members Allergens Toolbox.

Book our forthcoming webinar on the 31st May, 3pm – Achieving Top Food Hygiene Ratings HERE. The webinar is presented by Melissa Thompson MIH, Director at Safer Food Scores. Melissa was a contributor to the Institute’s Allergens Toolbox and will answer your questions about food hygiene and allergens during the webinar. Seats are limited so book now!

 

 

Students & foodservice managers: “7 Steps to Food Cost Control”

It’s great when industry executives share wisdom gathered from years of experience in the industry and influential teachers and mentors. Kirby Payne’s succinct article, recently published by the experts at HVS Consulting, shows how a former professor still inspires Payne.

Use these 7 steps to see if your business is managing its food costs effectively
Use these 7 steps to see if your business is managing its food costs effectively

In his article, Payne highlights “7 Steps to Food Cost Control”. The list is derived from the teachings of Payne’s former professor at Florida State University, the respected hospitality academic and author Peter Dukas.

The hospitality industry adapts to the business world, but in many areas, i.e. customer service or fine dining, the tried and tested methods never lose their importance for the industry. Similarly, the 7 steps are still applicable today even though they were developed and taught over 40 years ago.

Find Payne’s practical article outlining the 7 steps HERE. Reading between the lines, however, we’d say this article is more than a practical list of how to control costs; it is a subtle tribute to the impact of Professor Dukas’s teaching.

How secure is the UK’s £200b food & drink industry?

FoodCrimeFollowing the horsemeat scandal in 2013, food crime hasn’t been making front page headlines. However, that doesn’t mean the problem has gone away. Food and drink crime often occurs ‘under the radar’ and can be difficult to detect. In addition, the sheer volume of the UK’s food and drink outlets in an industry worth £200 billion means the sector is particularly vulnerable to illegal activities from lone fraudsters to organised criminals.

The impact of food and drink fraud shouldn’t be underestimated.  The harm caused to the consumer by fake or adulterated products can result in serious illness, injury or even death. For example, the dangers of fake vodka come to mind. In business terms, this type of fraud undermines legitimate companies, the government and the sector as a whole.

Here in the UK, the Food Standards Agency’s recently formed National Food Crime Unit (NFCU) focuses on the security of food and beverages by working with UK police, Europol and Europe’s Food Fraud Network. The NFCU’s aim is to protect consumers from unsafe, adulterated or bogus food and drink by helping to prevent, detect and prosecute criminal activities involving food and drink fraud.

An excellent new NFCU report examines the issue of threats to our food and drink. Food Crime Annual Strategic Assessment: a 2016 baseline makes informative reading for anyone working in or researching the foodservice industry from kitchen staff and students to contract caterers and business owners. The report explains the impact of food and drink crime and assesses the threats posed to particular commodoties – from meat and fish to olive oil and supplements. It also highlights criminals’ techniques to help flag up suspicious activities and affected products for both consumers and the industry.

If you suspect food or drink fraud or have concerns about the provenance of a product, contact your local authority or the NFCU so they can undertake an investigation. Use the FSA’s online search facility to find the local authority’s food law enforcement officer, or send details to the National Food Crime Unit at: foodfraud@foodstandards.gsi.gov.uk.