The Caterassist Group lands its ‘CHERRY’

The successful Professional Hospitality Services Company The Caterassist Group has acquired the Cherry Business in Limerick & Dublin.

Cherry – founded by Kay Caball who was formerly Managing Director of The Restaurant Association of Ireland (RAI) Placement Services – the recruitment arm of the Restaurants Association of Ireland, established Cherry Placement Services in 2006.




Kay Caball is retiring from the recruitment business but by no means is retiring from the Hospitality Business. Kay is well known through the length and breath of the country from her many years involved in Catering & Hospitality.

Caterassist under the sole Management, and only shareholder of Jerry O’Sullivan will take over the Cherry Name and Business from 1st of August 2008, and will be operated under ‘The Caterassist Group’ that incorporates their Hospitality & Food Retail Recruitment Division, The Food Safety Division, and The Food Safety Academy.

In the 7 years since 2001, the company now operates 7 offices in Kerry, Galway, Waterford, Sligo, and Laois and now has added Limerick and Dublin. Jerry O’Sullivan has achieved outstanding success in this time since his entrepreneurial skills formed Caterassist and he has guided the company to being Ireland’s largest independently owned and specialised Hospitality & Food Retail service provider.


Commenting on this acquisition Jerry said, "Understanding there is a recession in Ireland and worldwide, it may not make business sense to people looking in, to buy another company especially an Employment Agency. The Hospitality Industry will always be an industry to source professional and highly experienced Managers, Chefs and Catering personnel for all Hospitality sectors. Kay Caball is synonymous with Hospitality & Catering, and I feel she has built up a huge reputation and goodwill’’.

He continued, "We will resume the highly professional services of Kay and her Team offered under Cherry and will amalgamate this with our own successful brand that has excelled in Ireland and internationally. We are not just a Recruitment Agency; we offer an array of Professional Services to the Hospitality, Retail and all Food industries nationwide, in Recruitment, Training, Food Safety, HACCP Implementation, and Consultancy & Auditing. We shall compliment the Cherry clients and candidates, and this will also strengthen our database to over 4,000 clients and many thousands of candidates".

He concluded, "Also, I wish to thank our clients, candidates and my dedicated team, where without their hard work and support we would not be successful today".

Is it ever okay to lie on your CV?

Lee got away with it on The Apprentice, but lying to a potential employer won't work in the real world, says John Meagher

Jack Murray thought he had found the perfect candidate. The young man had delivered an exemplary CV and had impressed during the interview, and now all Murray needed to do was check out his references. And that's where it all came unstuck. Murray, publisher of the Irish Media Contacts Directory, quickly realised that the references were not what they appeared.

"One of his references was purported to be a sales manager in a major Dublin company," he says. "But when I rang this person up, he was very tetchy and wasn't able to answer even the most rudimentary of questions. It turned out he didn't work in that company at all. When I phoned the company and got speaking to the actual sales manager, it transpired that the reference name given to me didn't exist and that the candidate himself had been fired from his job."

The candidate's other reference wasn't much better. This "sales agent" turned out to be his wife. "People seem to think nothing about lying on their CVs," Murray says. "I interviewed one young woman for an administrative role and she claimed to have got an A2 in English in the Leaving Cert, but when I asked her to show me the results she disappeared.

"Any employer worth his salt is going to check out these sort of details. Surely honesty is the best policy?" Not always, it would appear. A barefaced lie on his CV didn't do Lee McQueen any harm at all. The winner of the just-finished fourth series of BBC's The Apprentice claimed to have spent two years in university when, in fact, he had dropped out after just four months.

"It puts out the clear message that it's okay to lie on a CV," says Rowan Manahan, one of the country's leading recruitment consultants. "It may be a TV programme, but it's hugely popular [9.5m watched the season finale] and impressionable people out there might think that lying actually works. "But the thing is, it's not okay to lie on a CV, not in the real world anyway. Anybody caught doing this will be immediately eliminated, especially if they aren't telling the truth about something as fundamental as their education. And if your CV proves to be defective, no amount of smooth talking will get you out of it. The message you're putting out is that if you're not trustworthy on your CV, you probably won't be trustworthy in the job either.

"It is very easy for a recruiter to verify most of the content of a CV. Either by background checking -- and remember, they may seek references from people other than the carefully-chosen few that you put forward -- or by really drilling down on you at interview to justify the accomplishments you take credit for on your CV."
Lying about references is an "eejit's game", he says.

"How stupid do you have to be? If you have to lie to get a job, just how suited are you for it in the first place and what are the chances of you succeeding if you actually get the job?" Manahan, whose book, Where's My Oasis?, looks at how to get the most from your CV, argues that it is always better to tell the truth. "If you don't have the necessary educational qualifications for a job that stipulates the requirements needed, then don't apply for that job." He also cautions against embellishing your extra curricular activities.

"You'd be surprised by the number of people who claim to be passionate about hobbies that they know nothing about simply to make themselves appear more interesting. A good recruitment consultant would be able to pierce through that in the interview straight away. I've had people who claimed to be into martial arts, an area I'm fascinated in, and when I probed them it turned out that they hadn't a clue."
Manahan believes "a significant majority" of prospective candidates lie to some extent on their CV. Even seasoned professionals, he says, are sometimes tempted to be liberal with the truth.

"I've looked over thousands of CVs as part of my job and it never ceases to amaze me how sloppy they can be. Not wishing to tar them all with the same brush, but people under 35 often have a really poor grasp of grammar and punctuation. I was on the selection committee for a blue chip company last year and we had to whittle down 500 CVs to a more manageable number. Any idea how many of those had no typos whatsoever? Zero. The standard is getting worse rather than better, although with the economy in a state of change for the worse the cockiness that many candidates have displayed over the past decade or so is likely to be knocked out of them. As a result, CVs -- and interviews -- will probably be taken more seriously."

Meanwhile, Lee McQueen -- who beat 15 other "apprentices" to win the €125,000-a-year job -- says he has learnt his lesson about lying. "I wish I'd never put it down in the first place. I'd never condone lying on a CV. It was all due to my insecurity about my education and not having a business degree; I wanted to show I'd at least attempted to go to university. But I've been reprimanded, I took it on the chin and because of that my insecurities have been exorcised and my confidence has been boosted."

Salmonella outbreak in the US

In case anyone thought that problems of salmonella were a thing of the past, the recent outbreak of Salmonella Saintpaul in the US, which caused sickness in more than 800 people, is a timely reminder of the need for continued vigilance and good traceability in supplies. Sales of tomatoes have slumped in the face of consumer worries, costing the food industry at least $100 million in lost sales. There are no winners in these situations. Industry has lost lots of money, consumers lose confidence in food safety and questions are asked about the fitness of the regulatory regime. Frustratingly, investigators from the US Food and Drug Administration and the US Centers for Disease Control and Prevention have been unsuccessful in identifying the source of the outbreak, despite taking hundreds of samples in Florida and Mexico.

This outbreak, the largest occurrence of salmonella linked to fresh produce in the US, follows a number of high profile outbreaks involving fresh fruit and vegetables. Fortunately, we have not experienced anything on this scale in the UK, but we are not complacent. As always, prevention is better than cure, and this requires good quality food safety management (HACCP) systems based on understanding where the critical hazards lie in the supply chain and good traceability when things go wrong – which they sometimes do, despite everyone's best endeavours.

Georgina Campbell Guide - 2008 Award Winners

Hotel of the Year 2008
The Merrion Hotel

Restaurant of the Year 2008
Deanes Restaurant

Chef of the Year 2008
Paul Flynn - The Tannery

Pub of the Year 2008
The Olde Glen Bar

Feile Bia Award 2008 Sponsored by Bord Bia
The Chart House Restaurant

Seafood Restaurant of the Year 2008 Sponsored by BIM
O'Grady's on the Pier

Seafood Bar of the Year 2008 Sponsored by BIM
Mary Ann's Bar & Restaurant

Food eXtra Award 2008 Sponsored by Fáilte Ireland
Enniscoe House

Natural Food Award 2008 Sponsored by Fáilte Ireland
Jacques Restaurant

Hideaway of the Year 2008 Sponsored by Fáilte Ireland
Coxtown Manor

Ethnic Restaurant of the Year 2008 Sponsored by Blue Dragon
Furama Restaurant

Wine Award of the Year 2008
Ashford Castle

Host of the Year 2008
Martina Sheedy

Business Hotel of the Year 2008
Clontarf Castle Hotel

Family Friendly Hotel of the Year 2008
Ferrycarrig Hotel

Atmospheric Establishment of the Year 2008
Hunters Hotel

Newcomer of the Year 2008
Inis Me in Restaurant

Country House of the Year 2008
Echo Lodge

Guesthouse of the Year 2008
Whitepark House

B&B of the Year 2008
McMenamins Townhouse

Farmhouse of the Year 2008
Castle Farm Country House

IRISH BREAKFAST AWARDS 2008

Sponsored by Rudd's

National Winner
Waterford Castle Hotel & Golf Club

Hotel Breakfast of the Year 2008
Waterford Castle Hotel & Golf Club

Country House Breakfast of the Year 2008
The Old Convent Gourmet Hideaway

Guesthouse Breakfast of the Year 2008
Number 31

B&B Breakfast of the Year 2008
Marble Hall

Service Charge on Hotels and Restaurants

Withdrawals of VAT Concession

For a number of years, The Revenue has operated a concession, whereby service charges on hotels and restaurants were not regarded as part of the taxable amount if they were distributed in full to staff.

In March 2001, the European Court of Justice, in a case taken against the French Government, ruled that this type of concession was not valid and did not meet the obligations under the EU VAT Directives. As a result France withdrew their concession in October 2001.

The Irish Revenue has now decided to withdraw the similar concession, in Ireland, with the effect from 1 September 2008. From this date, hotels and restaurants will have to account for VAT on all amounts included on bills to the customer, including service charges. This applies whether service charges are distributed to staff in full or in part.

Voluntary payment (tips) made by customers and not included in the bill present to the customer will continue to be outside the scope of the VAT.

From 1 September 2008, all service charges included in the hotel and restaurant bills will be subject to VAT at 13.5%.

We would advise all Members to check carefully their billing and VAT accounting systems to ensure that, where they apply a service charge, they will comply with the revised requirement with effect from 1 September 2008.

FSAI Honoured with International WHO Food Safety Award

The Food Safety Authority of Ireland (FSAI) was today presented with the prestigious WHO Food Safety Award from the World Health Organization (WHO) in Geneva in recognition of its international contribution in promoting food safety globally. This is only the second occasion that the WHO has presented this award to an organisation for efforts concerning food safety and for its involvement in world wide food safety issues.

The WHO Food Safety Award recognises exceptional efforts in addressing food safety issues and outstanding contribution in the promotion of human health through food safety. The award specifically recognises the FSAI’s work in developing guidelines for health workers in the safe handling of powdered infant formula, in an effort to make the end product safe for infants to consume. The award also acknowledges the collaborative efforts made by the FSAI in drafting guidelines for best food hygiene management in small and medium enterprises.

Speaking at the awards ceremony, Mr Alan Reilly, Deputy Chief Executive, FSAI said, “The FSAI’s main objective is to attain the highest standards in food safety and we are delighted to accept this award, as it acknowledges our efforts in promoting an integrated science based approach that ensures the safety of food along the entire food chain.”

According to Dr Jorgen Schlundt, WHO Director for Food Safety, Zoonoses and Foodborne Diseases, the FSAI has been previously cited as a model of best practice for food safety organisations in the world. “The FSAI has been actively assisting other countries – often in collaboration with WHO and the Food and Agriculture Organization of the United Nations to improve the management on food safety. The FSAI is fully aware of the importance of close international relations on tackling food safety issues.”

The approach undertaken by the FSAI is consistent with the goals highlighted by the 2007 Beijing Declaration on Food Safety which reiterated the crucial need for an international approach to solving the world food safety problems. The FSAI has also participated in the Codex Alimentarius Commission and Ireland has provided support to promote the effective participation of developing countries in the work of the Commission.

Green light for Gresham Hotel revamp

Dublin City Council has approved plans for a major revamp of Dublin’s Gresham Hotel which will it expand the number of its bedrooms by almost 505. Owner Precinct Investment has secured permission for significant expansion and refurbishment of the hotel, including the addition of 179 new hotel rooms and a new glazed conference facility on the eight floor.



Designed by architects Cantrell and Crowley, the plans for the 288-bedroom hotel also include a day spa, fitness area and courtyard garden at first floor level.








The hotel’s restaurant and a new shop will be at Cathal Brugha Street along with the kitchens and a new function room. A new executive lounge and roof garden will be at seventh floor level.

New research reveals 52% of people do not wash the chopping board after preparing raw meat (ROI)

With the barbeque season upon us, safefood and award winning chef Neven Maguire team up to encourage good food safety practices.

safefood has teamed up with award winning chef Neven Maguire to encourage consumers to follow good food safety practices when preparing and cooking food. New safefood research revealed that when preparing food, 52% of people chopped lettuce on a chopping board that had been used for raw meat without washing it first. This practice is a cause for concern as it can potentially expose the consumer to the perils of food poisoning.

Dr. Thomas Quigley, Director, Science and Technical, safefood explains, “The spread of dangerous bacteria such as E. coli and Campylobacter through cross contamination is extremely common when preparing a meal, either for a BBQ or a meal indoors. It is important that different cooking utensils and clean or separate chopping boards are used for raw and ready-to-eat foods to prevent the spread of dangerous bacteria.”

Consumers were observed in a test kitchen and the results revealed that of those that did wash the chopping board, 66% did not wash it properly with hot soapy water. 32% of participants still had bacteria from raw meat on their hands when they left the kitchen. Also, 90% of kitchens tested positive for raw meat bacteria at the end of food preparation .

“Our research also revealed that two thirds (66%) of people did not check to make sure beef burgers were cooked thoroughly by cutting into the burger. Quarter of the burgers were also found to be underdone minced, skewered or rolled such as burgers, sausages and kebabs should be cooked thoroughly and never served rare or pink in the middle. When meat is chopped or minced, any bacteria present are moved around and into the centre of the food. These meats must be cooked thoroughly until piping hot all the way through, the juices run clear and until there is no pink meat left to kill any bacteria that could cause food poisoning,” Dr Quigley continued.

Supporting safefood’s focus on food safety, Neven Maguire said: “Cooking on the barbecue can be a fun and relaxing way of eating healthily over the summer months. However, putting together a healthy balanced menu for friends and family is pointless if the meat is not cooked thoroughly. Good food hygiene practices such as hand washing and using separate utensils and clean or separate chopping boards for salads and raw meat are easy to follow, and prevent the spread of bacteria. By following safefood’s advice eating outdoors will be a safe, enjoyable and healthy experience – and all you will have to worry about is the weather!”.

safefood’s advice for preparing food to enjoy barbecues and outdoor eating is:

• always wash chopping boards with hot soapy water after preparing raw meat or use separate chopping boards to prevent the spread of dangerous bacteria to other foods
• use separate cooking utensils and plates for raw meat and cooked foods
• always keep ready-to-eat foods such as salads and cooked meat completely separate from raw meat – harmful bacteria in raw meat, poultry and meat juices can contaminate cooked food and lead to food poisoning
• always wash your hands before and after handling any food, particularly raw meat
• make sure that your meat is properly cooked – it should be piping hot all the whole way through, the juices should run clear and there should be no pink meat left
• when cooking your meat, turn it frequently to ensure it is cooked evenly
• marinade used on raw meat should not be used to coat vegetables or cooked meat
• keep all your perishable food in the fridge or cool box for as long as possible – germs can multiply rapidly as food reaches higher than normal storage temperature

Unite profits report sparks row

Earlier, an analysis carried out by the Unite trade union found that the average profit made by Irish companies is 55% higher than the euro zone average and more than double the figure for UK firms.

The union says its findings are drawn from OECD, EU and CSO figures up to 2006, and show that Irish firms make €45,800 gross profit per employee. Unite claims the findings show that recent calls by employers for wage freezes are based on 'false analysis' of Irish companies' health.

The union says its report strips out accounting practices which may distort profit figures.
But IBEC director Brendan McGinty accused the union of failing to acknowledge the 'dramatically changed' economic conditions now facing the country. "The private sector is not prepared to pay for higher public sector pay growth through the loss of their jobs or businesses", he said.

Debate on pay positions heats up

More unions and employers having been setting out their positions on pay as the debate on a new national agreement intensifies. The Mandate trade union published research showing that a third of retail workers are earning less than €10 per hour. Separately, the Irish Hotels Federation (IHF) called for wage restraint in the 'short-to-medium term' because of big challenges facing the hotel sector due to a substantial slowdown in domestic consumer demand.
Mandate said more than 310,000 people worked in the retail sector, making it one of the largest employers in the country. General secretary John Douglas warned that there would be no new national pay deal unless the issue of low pay was addressed. Mandate is looking for a 'substantial' flat rate increase for low paid workers in any new deal.

Meanwhile, IHF president Matthew Ryan said hotels could not recover the cost of legally binding wage increases awarded in 2007 and 2008 through price increases or extra sales. He said it was now 'fundamental' that there was a pay pause until at least the end of the 2009 season. "The approach to national pay bargaining must take fully into account the competitive challenges in sectors of high labour intensity, such as Hospitality where the net profit margins are low," he said.

SIPTU has rejected the IHF call. The union's Dublin regional secretary Patricia King said: "This industry generates profits for some of the wealthiest businessmen in the country, yet most of the 97,500 workers it employs are earning only slightly more than the national minimum wage."