FOR VFI MEMBERS O LY Interesting New Features roughout

Transcription

€5.00
Oct / ov 08
Interesting New
Features roughout
FOR VFI MEMBERS OLY
Vol. 8 Issue 7
contents
Features . . . . . . . . . . . . . . . . . . . . . . .
5-8
Legislation . . . . . . . . . . . . . . . . . . . . . . . . .
10
Employment . . . . . . . . . . . . . . . . . . . . . . .
11
Overheads & Costs . . . . . . . . . . . . . . . . . 12 - 13
VFI News Alerts . . . . . . . . . . . . . . . . . . . . 14 - 18
General News Alerts . . . . . . . . . . . . . . . . . 19 - 21
Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 - 23
Training . . . . . . . . . . . . . . . . . . . . . . . . . . 24 - 25
Technology . . . . . . . . . . . . . . . . . . . . . . . .
26
Health & Safety . . . . . . . . . . . . . . . . . . . .
28- 29
Around the Country . . . . . . . . . . . . . . . . .
30
Sports & Social . . . . . . . . . . . . . . . . . . . . . 31 - 33
Soduku . . . . . . . . . . . . . . . . . . . . . . . . . . .
34
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UPDATE
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Editor: Padraig Cribben
Asst. Editor: Elaine Comerford
Contributors: Marie Conlon /
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editorial
T
here are many matters
exercising the minds of
publicans and business
people right now. Credit
crunches, falling property
prices, falling tax takes,
budget
deficits,
falling
confidences and, indeed, poor
weather are all on the agenda.
Before this editorial reaches
you, the Government will have
made some statements in the
Budget in relation to how they
intend to deal with a number
of these issues. Indeed, we will
know whether our efforts in
relation to excise have been
fruitful or fruitless.
There is one issue which is probably lower profile than any of the
ones listed above but right now it is having a more serious day to
day effect on publicans than most of the other headaches referred
to. That is inspections from the National Employment Rights
Authority (NERA) or the regulatory authority to ensure that
employee rights are complied with. I have written previously on this
subject and at any meeting that I have attended I have spoken on
the issue. Inspectors from NERA are literally causing havoc for
members throughout the country, especially in relation to Sunday
premia and rates of pay and employment conditions for under 18’s.
I have written to each member individually and we have now put in
place a series of seminars to outline what needs to be done and
how it should be done. The timetable for these seminars is outlined
elsewhere in this publication and each member will be
communicated with separately as a reminder and an exhortation to
attend. I would encourage, no plead, with members to attend these
seminars to ensure that they are properly prepared for any
inspection. Bear in mind that some members have been caught for
back money to the tune of €20,000 and more. Much of this can be
avoided by proper preparation and understanding.
All of the other areas referred to above continue to cause
significant impact on all businesses, not least the pub business at
present. Significant regulatory interference in the pub business
continues to make life very difficult and, we believe, in many cases
the authorities and public representatives don’t fully understand
just how difficult they are making it for people in business. It is
important that you take every opportunity to bring to the notice of
your local representatives the problems you face on a day to day
basis and the actions you require them to undertake, particularly
in the area of rates and water rates.
The President has initiated a campaign with all local Councils to
bring pressure to bear in relation to rates, but this can only be
successful if followed up and followed up by your good self at local
level. You will see a copy of the letter sent to all Councillors and
County and City Managers elsewhere in this issue. There is a
window of opportunity in this area as local elections dawn.
VFI Update October / November 2008 3
A Message from
the VFI President
There is no doubt we are living in difficult times. The world financial
crisis has deepened to an extent none of us probably thought was
possible.
The major difficulty with this current “credit crunch” is that it
permeates down and affects everyone. The difficulties we have faced
in the pub industry in the last number of years have been well
highlighted and I am still upbeat that we have a vibrant membership
which is coming through a sticky patch. However, global and domestic
economic factors have dominated the news of late and unfortunately,
dominate this address.
VFI TACKLES LOCAL AUTHORITIES
All VFI members know that rising costs is a serious issue facing the
trade and extremely important.
It is a major worry for us that local authorities will look to generate
funds in the coming year from easy targets like pubs and small
businesses due to the shortfall in income from planning and
development revenues. We strongly believe that small businesses in
Ireland are already under enough pressure without another hike in
rates.
We therefore decided that, as an organisation, we could not sit back
and let local authorities raise rates at a time when things are tight and
that we would fight this on behalf of members.
We have issued a plea to local authorities not to raise commercial
rates for businesses in the coming year. We have made contact with
other Trade Associations and Chambers of Commerce in an effort to
persuade local authorities not to impose another major hike in rates.
We are also currently exploring how to raise this and highlight this
situation through national and local media.
The situation is black and white in my opinion.
Publicans have faced an enormous amount of increases in costs in the
last five years with water, refuse and other rates spiralling way ahead
of inflation and way ahead of what is affordable to most businesses.
Rates have increased by 46% over the rate of inflation over the five
year period to 2007. These rates are basically a property tax levied by
Local Authorities on the occupiers of commercial and industrial
property.
On top of commercial rates, publicans and businesses have to pay
water rates and refuse charges. In the same five year period, water
rates have at a minimum doubled and in some cases trebled. This is
crippling many publicans and small businesses.
Publicans also face huge entertainment costs every month for SKY,
Setanta and IMRO. In many cases, these costs are over €1,000 per
month or the equivalent of a small mortgage, just for providing
television entertainment.
Members can be assured that we are fighting this in every way we
can. It is also important that you, the publican, take every opportunity
to lobby your local representative, both TD and Councillor, to ensure
that the seriousness of the message is understood.
PRE-BUDGET STATEMENT
In a joint move under the DIGI umbrella, both Donall O’Keeffe of the
LVA and our own Padraig Cribben have made representations to the
government and have been very active in the media in getting the
message across.
Our argument is that taxation and regulation policies over the past
decade have put pubs at a disadvantage and the Government now
needs to reassess the cumulative impact of these policy changes.
4 VFI Update October / November 2008
The VFI and LVA both strongly argued our case and stressed our fear
that the sector would be unable to live with further tax increases in the
forthcoming budget. We argued that the old reliables are no longer
reliable. This industry is facing major challenges and it will struggle in
particular if the current high level of alcohol tax is increased again in the
forthcoming budget.
We all know that the on-trade sector accounts for tens of thousands
of jobs, supports manufacturing jobs in brewers and distillers and plays
a key role in our tourism industry and in sustaining communities in rural
Ireland. However the strength of the sector is now under more pressure
than ever before and jobs are being lost and community resources are
closing.
In our talks with government and through a statement issued by DIGI
Ireland we highlighted that Ireland has the most heavily taxed alcohol
market in Europe. Nearly €1 in every €3 spent on alcohol goes to the
Government in tax [30% of the price of a pint and 33% of the price of
a measure of whiskey are Government taxes]. And our rate of VAT [21%]
on alcohol products is higher than the rate that applies in Austria,
France, Greece, Italy, Luxembourg, the Netherlands, Spain and the UK.
We urged the government not to further increase alcohol taxation in
the upcoming Budget. Increases in excise will put even further pressure
on the pub trade. It will be inefficient in terms of tax yield and it will cost
jobs and drive inflation up.
Features
I
Pubs Around the World – Spain
A View from Fuengirola, Costa del Sol
n this day and age the sun and sand of the
south of Spain are almost as familiar to
many of us as the craic and the ceoil of
the West of Ireland. The onset of the Celtic
Tiger era and the arrival of low cost air travel
meant that the Costa del Sol became a very
accessible and affordable destination for a
huge number of Irish holiday makers over
the past two decades.
While the vast majority came for fleeting
visits, there are those who could not resist
the lure of the Mediterranean way of life and
looked for something more permanent. One
such person is Jim Walsh who, along with his
partner Lyla, own and manage the Ha’penny
Bridge Bar in Fuengirola on the Costa del
Sol. Jim and Lyla tell VFI Update the story of
their life as bar owners in a thriving tourist
town on Spain’s southern coast and the ups
and downs of running a pub in a foreign land.
Taking the Plunge
After 20 years of making the annual golfing
pilgrimage to the Costa, Jim decided to leave a
long established and successful career in the
bank to, as he puts it, “try something else”. It
was surely not as simple as that though, as
Jim and his partner Lyla - also with a long
career in the financial sector under her - took
the brave decision to suppress their
entrepreneurial spirit no longer and open a
pub in Spain.
While both knew the Irish banking system
inside out neither possessed any previous
experience in the bar trade, either at home or
abroad. However, this doesn’t seem to have
hindered their progress as six years on the
Ha’penny Bridge represents a very successful
and prosperous business undertaking for the
couple. Indeed, even as the interview is taking
place they are fresh out of one of those “crazy
weeks!”
“We have just had six groups of golfers
down this week and one of the groups
included Tommy Byrne of the Wolfe Tones. So
needless to say it was a full house every night
and involved a few impromptu late night music
sessions”, Walsh informs.
Customers
In fact it is these golfing tours, and Jim’s
intimate knowledge of the same, which has
been instrumental to the success of the
venture. Walsh explains, “Fuengirola is the
golfing centre of the coast and golfing groups
represent our main business. We organise 30
golfing packages per year from the UK and
Ireland thus ensuring a guaranteed bar trade
for 30 weeks of the year. We are also located
beside the Hotel PYR and the Las Palmares
Hotel which are the two main hotels for the
golfers”.
However important, Ha’penny Bridges’
customer base is not solely made up of golf
tourists as Lyla makes sure to point out, “Over
the course of the six years we have built a
strong customer base of couples and families
who holiday regularly in Fuengirola or own
apartments here on the Costa.”
Seasons and Economic Downturn
So considering that tourism is the backbone
of their business, does the issue of seasonal
traffic come into play and what of the effects
of the global economic downturn? “Well not
really, as Fuengirola is the golfing centre of the
coast our season runs from February 1st right
up to mid December, allowing us to close the
bar for a five week period for a well earned
rest”, Walsh continues, “and as for the
economic downturn, we have noticed a slight
reduction in the numbers of UK tourists in July
and August due to exchange rate, but no
slowdown as yet on the golfing groups.”
Differences in Spanish Pub Trade
So for those of you reading this who are
tempted to take the leap into the Spanish pub
trade yourselves, Jim and Lyla would seem to
highly recommend it. “Customers turn over
weekly so they have money in their pockets
and are generally in good form”, explains
Walsh. “Also we have twice weekly delivery of
kegs and daily delivery of spirits and mixers so
there is not a huge amount of funds tied up in
stock.”
It would also appear that the famed ‘craic’
and unique atmosphere of the Irish pub is
received well in Spain as Lyla notes, “Our
Spanish locals are amazed at the difference
in the Irish pub culture towards their own and
many are attracted in for these very
differences”.
Legislation / Regulation
So surely it can’t all be positive? What of
dreaded legislative and regulatory restrictions
which are so often the bane of publicans in
this country?
Reflecting the Irish situation, Spain has
recently introduced more stringent drink
driving legislation and a conditional ban on
smoking in public places but this does not
seem to have significantly affected trade in the
Ha’penny Bridge. Walsh explains, “Because of
our location and our customer base the new
drink driving law has not affected our business
and as smoking is at the discretion of the
publican when the interior of the bar is less
than 100 square metres, we essentially still
have smoking in the bars in Spain.”
Walsh draws similarities to Ireland stating
that, “As long as local laws are adhered to
there are no real problems. The laws are
similar to Ireland except for closing times. Our
opening hours are 8.30am to 2.00am”, and
perhaps a further difference to Ireland, “Bar
licences are freely available from local
councils subject to the usual inspections for
around €2000 and the licence must be
reapplied for on the sale of the bar.”
Service Offering
The Ha’penny Bridge is well known as a sports
bar and, considering its customer profile, it
would seem it needs to be. As a further
reflection of customer base the only food
offering is a breakfast service which finishes
at midday, specifically designed to
accommodate the daily golfing parties. The
lengths that they go to source ingredients with
a ‘taste of home’, shows a strong focus on
understanding and meeting the needs of the
customer. Lyla explains, “We ship in all
foodstuffs from Ireland including Clonakilty
black and white pudding, Wexford sausages
and Irish bacon.”
However, Lyla is sure to point out that their
main service they offer is the personal touch,
“one of us is here at all times to welcome back
our regular visitors”, she says.
What Makes a Pub Successful?
It seems the secret of a successful pub is
pretty simple and is the same the world over.
It is no great mystery and is described in a
similar fashion by the owners of the Ha’penny
Bridge in Fuengirola as it would be by anybody
else, “100% commitment is what’s required.
It is necessary to put in the long hours to
establish your business and give your
customers continuity and the constant
personal touch.”
Features
Publican Profile
Shirley & Dermot McIntyre
McIntyre’s Pub, Shannon Harbour, Co Offaly
I
t may be just three years since Shirley and Dermot McIntyre took
a leap of faith - and a complete change of career - by buying into
the pub business, but they are making an art of tradition.
While hundreds of rural pubs have closed during each of the past
few years, including the only other pub in their village, McIntyres in
the remote river-side haven of Shannon Harbour, Co Offaly, has been
thriving.
Career Change
The couple both held jobs in the health sector - Shirley in the Health
Board and Dermot in a medical company. But when Dermot’s brother,
who owned the pub and had recruited his help for the odd Saturday
night shift decided to sell, they made a snap decision to start a new
life by taking up a very old one – the owners of a village pub and shop.
Of the three pubs in the village when they arrived one opens for just a
weekend each year for the local boat rally, and the other recently closed
its doors.
Customer Loyalty
Although she smiles as she says it, with a permanent local population
of as little as 30, Shirley is serious when she says that earning and
keeping the loyalty of the regulars is vital.
“I suppose the poor summer has reduced our tourist trade but the
locals and boaters have remained loyal customers and continue to fill
the pub. But you do have to give them reason for going there,” she says.
“We’re a local traditional pub and apart from the locals a lot of boaters
have boats here all year round and come from Dublin or other parts of
the country and so we’re the meeting place – we’re like a big sitting
room for everyone.
Service Offering
“We have a session with musicians every weekend. We also do a
breakfast on a Saturday and Sunday.
“We’re the only pub in Shannon Harbour so it is important to us to keep
them coming, and not have them going to the Off Licence drinking on
the boats, or our locals the same. So during the week we also have
competitions, darts and card nights, during the winter more than the
summer.
Customer Management
While having no local competition might sound ideal, they have had to
work carefully to cultivate their selling point, including deliberately
targeting an older crowd.
Features
“Particularly in the first year it was important for Dermot or myself to be
there so if someone had too much you’d have a word, and to avoid it
becoming too much a spot for a young or rowdy crowd.
Re-investment
“What money we make we’re trying to invest in the pub and improve it
in terms of décor and so on, you can’t just leave it the same, you have
to improve your facilities. You have to give them the reasons to keep
coming here and not to another town, and you don’t want tourists
coming in and not wanting to be there.”
Challenges
While they are positive about their experience, they have felt the
challenges that have affected the pub business just as keenly as
everyone else.
“It is a huge challenge, and you can’t remain complacent. From water
rates to electricity to IMRO, when we were buying the pub first we
thought it was going to be an easy life, but all these costs do make an
impact.
“We have invested a lot of money, and we bought the pub before we
knew the drink driving laws were going to have such a big impact. The
farmer that used to stop by on the tractor for a few large bottles of cider
during the summer is not doing that now. It’s our investment and we
want to make the best of it, so you have to keep the thinking cap on,”
says Shirley.
“A lot of people have to travel here. If people are stuck for a lift and if
we can’t get them a taxi we’ll drive them home. You have to where we
are. We have a few regulars we’ll always get home – usually the same
ones! If they want to have a few drinks and bring their family it’s more
than worth that to us, they are our valued customers.”
Customer Service
While they may be a small pub and remote, Shirley says the same
things, however small, that make any pub excellent apply just the same.
“When somebody walks through that door you need to make them feel
welcome and make eye contact and ask them how their day was and
have a bit of chat.
“You should have the right amount of drinks there – and if you have a
regular who asks for something you don’t have you should get it in. And
of course clean glasses are a must. It’s the little things. If someone
wants a cup of coffee at 11 at night, you give them a cup of coffee.”
Future
After all the long hours while they raise their two teenage children, the
McIntyres admit they have made big life changes, though they were
made to fit into an old mould.
“We didn’t want the traditional way to go, we wanted to nurture it, and
that’s what we’ve done. It’s our third year in operation and business
has increased year on year thank God, so we must be doing something
right!”
“It’s true that times are challenging but I’m not worried, I can see us
being here for a long time to come.”
Features
Celebrity Interview
10 Questions with
Shane Byrne
A native of Aughrim, County Wicklow, Shane Byrne is a former Irish
international rugby player. Shane became a regular fixture in the
international set up, playing at hooker, following the retirement of
Keith Wood after the 2003 World Cup. In 2005 he was selected for
the British and Irish Lions tour to New Zealand and played in the first
and third tests.
While Byrne’s international career started comparatively late, he
was a professional rugby player for over 10 years. He plied his trade
1.
What is your favourite pub in Ireland (outside Dublin)?
Paddy Phealan’s Aughrim Co. Wicklow, my local. For some
unknown reason also known as The Meath Arms (to non-locals!)
2.
3.
4.
5.
6.
7.
8.
for many years at Leinster before joining Saracens in the summer of
2005 for two years, when he then returned to Ireland.
Many may also remember Byrne’s appearance on Charity You're A
Star on RTÉ television in the summer of 2007. In June 2008, Byrne
revived his GAA career with the local Aughrim club after a 17-year
lapse. Nowadays, Byrne can seen competing with his club side
Blackrock in the AIL.
In your opinion, what factors make a pub great?
Great Bar Staff, Good Guinness helps!
Best occasion in a pub you have ever had?
1990 World cup, Packie Bonners save against Romania, jumping
around celebrating my watch flew off, pint followed it, brilliant
time! Never did find that watch…
Best thing about Irish pubs is…?
The time spent there with your friends or strangers thinking,
sharing, laughing. It’s why people go to them.
What is the best Irish pub song?
7 Drunken Nights followed closely by the practical, Show Me The
Way To Go Home!
Where is the best Pub Grub in Ireland?
I would be biased but its back to Paddy’s in Aughrim. The Grain
Store restaurant out the back serves some cracken food and they
do a bar menu that’s second to none, good pricing too.
What makes a good bar man?
1/3 best friend, 1/3 Politician, 1/3 memory man, 1/3 comedian,
1/3 mathematician, yes I know that’s too many 1/3’s but he
never has to be all at once!
What woman (from any era or time, dead or alive) would you
like to spend a few sociable hours in the Pub with?
For political reason i.e. not getting in trouble, I’d have to say my
wife. Since having twins the chances are few and far between
that we can go for a few sociables. But if for some reason she
couldn’t make it (like not been told!) Liz Hurley would do just
fine….
9.
10.
What man would you like to spend a few sociable hours in the
Pub with?
Genghis Khan, heard he was a nutter on the beer!
Best Irish bar outside Ireland you have ever been to?
Been to too many to pick one to be the best, its more about who
you are with and what you’re doing etc. Memorable one,
McNeill’s in Chicago. There on a tour. 40 paddies having a laugh
playing Shuffleboard (stupid game but great fun when drinking!)
Although watching a local karaoking Molly Malone in Ho Chi Ming
City, Vietnam is something that will be with me forever!!!!!!!!
Local & International Sporting events and Art Image specialists
Legislaon
Re-Licensing Previously Licensed Premises
One of the oldest statutes governing liquor
licensing, the Licensing (Ireland) Act 1902
(“the 1902 Act”), set in stone that no new
licenses may be granted for the sale of
intoxicating liquor. This provision was designed
to regulate the number of publicans’ licences
in existence and thereby prevent pubs from
sprouting up across the country.
In this article, I will look at whether premises,
which were previously licensed but the licence
was subsequently sold, may obtain a new
licence.
Section 18 of the Intoxicating Liquor Act 2000
(“the 2000 Act”) is very relevant to this
question as section 18(4) repeals certain
legislation which previously allowed for new
licences to be granted in certain
circumstances. The legislation which was
repealed is as follows:
(a) Section 3 of the 1902 Act
This section allowed that where, due to the
expiry of a lease, a liquor licence comprised in
the lease is extinguished or surrendered, the
licensing authority could grant a licence for
suitable premises in the immediate vicinity.
(b) Section 4 of the 1902 Act
This section provided that where, due to an
increase in population, there was a growth or
extension of any city or town, the licensing
authority could grant a licence to any applicant
provided that the licence shall be granted only
for premises situate in the parish in which
such increase in population has taken place,
and in substitution for an existing licence held
in respect of premises situate within the city
or town.
Both section 3 and section 4 of the 1902 Act
were exceptions to the prohibition on new
licences being but were abolished in the 2000
Act.
(c) Section 13 of the Intoxicating Liquor
Act 1960
This section allowed an applicant to apply for
a new licence for premises (“the new
premises”) where he extinguished two
licences attaching to two other premises in
favour of the new premises provided the
applicant satisfied the court that the licences
being extinguished were of the same
character and subject to the same conditions.
The applicant also had to show that the
licences to be extinguished were not within
another county, borough or urban district and
certain proofs about the rateable valuation.
The court could refuse to grant a licence under
this section on the grounds of character,
misconduct or unfitness of the applicant, the
unfitness or inconvenience of the new
premises, the number of previously licensed
premises in the neighbourhood or if the
existence of a licence for the new premises
would be unreasonably detrimental to the
business then carried on in a licensed
premises in the neighbourhood.
The ability to obtain a new licence under
sections 3 and 4 of the 1902 Act and section
13 of the 1960 Act was abolished by the
enactment of the 2000 Act.
These sections were still in force until 6 July
2000 (the date enactment of the 2000 Act)
and accordingly, any publican/applicant is
entitled to assert the above legislation to seek
a new licence if they lodged a notice of their
application in court prior to that date.
If no application was made under these
sections prior to 6 July 2000, then, at present,
there is no legislative basis for an applicant to
obtain a new licence for premises which were
previously licensed, and the licence
subsequently sold.
This position is further complicated by the fact
that section 18 of the 2000 Act provides that
an application for a new licence must be in
respect of premises to which a full licence was
never attached. Therefore, if a publican was to
sell his licence today, he would not then be
entitled to apply for a new licence for the same
premises at a later date.
To be certain that a licence was never
attached to a premises, it is recommended
that a licence search be carried out on the
Licensing Register in the District Court and
that a search in the Valuation Office be carried
out to ensure the premises does not appear in
the Valuation Lists as having been licensed.
This article has been prepared by Adam
Hogg, Solicitor, Mason Hayes & Curran.
NOTE: The content of this article is provided
for information purposes only and does not
constitute legal or other advice.
Employment Issues
National Pay Agreement Will Give Breathing
Space Says IBEC
A
fter what were probably the longest and most painstaking discussions in the history
of social partnership, employer and trade union negotiators have achieved a draft
agreement to present to their members for ratification or otherwise. An Taoiseach,
Brian Cowen TD, said that the terms of the agreement were supported by Government, given
the wider economic and social benefits of a National Agreement.
The talks took place against a backdrop of
extreme volatility in global financial markets
and growing economic uncertainty on the
world stage. The implosion of financial
institutions, hitherto seen as indestructible,
sent shockwaves around the world’s stock
exchanges.
At home, the sense of security and
prosperity to which we had become
accustomed began to erode. Unemployment
rose; the live register standardized
unemployment rate hit 6.1% in July; the
construction sector contracted to become a
major drag on economic growth; falling retail
sales, particularly in areas relating to housing,
demonstrated a new caution in consumers’
spending habits. In short, it became clear that
we needed to take a much more sober view of
our economic future.
The pay increases in the agreement are at
the limit of what the country can afford.
Inflation hits business long before it reaches
the individual consumer. Many Irish
enterprises, juggling high input costs as they
try to compete with companies in low-cost
economies, will be pushed to meet the higher
wage bill. IBEC negotiators had this clearly in
mind when they insisted upon the flexibility to
ensure exemptions and cost off-setting
measures for companies in difficulty.
Of equal importance is the ability of
companies to respond rapidly to the demands
of the marketplace and, in this respect, the
agreement offers recourse to voluntary
arbitration on change at enterprise level. It is
vital, however, that this essential mechanism
does not become so tortuous as to be selfdefeating: there is little point in embracing
change too late.
Government, as an employer, must also play
its part in embracing reform, honouring its
commitment to modernization and responding
positively to the OECD report on public service.
In addition, the eleven-month pay pause and
the pay increases in line with those in the
private sector allow us to hope that the
administration is finally tackling its bloated
and unsustainable public sector paybill.
An Taoiseach, Brian Cowen TD said: “A
national pay agreement will give a sense of
confidence and stability in the challenging
period ahead. The negotiations were very
lengthy and complex and the social partners
made commendable efforts to enable the
terms of a draft agreement to be identified.
"The terms of the agreement are supported
by Government given the wider economic and
social benefits of a national agreement."
IBEC Director General Turlough O’Sullivan
said: “It’s a matter now for the membership of
all the organisations to consider the draft.”
“That’s what it is, it’s a draft. But it was the
best the parties could do under the
circumstances. There are pluses. It sends out
Summary of terms of draft
national agreement
• Duration 21 months
• Pay pause: 3 months – private sector and 11 months in the public sector
• Terms: 3.5% for 6 months; 2.5% next 12 months; half a percent for those on less than
•
•
•
•
•
•
•
€11 per hour
Inability to pay and cost-offsetting measures: the terms contained in Towards 2016 are
reiterated
Voluntary arbitration on change at enterprise level
Agency workers: national framework to be established and use of agency workers
prohibited in official strikes where LCR is complied with
Public sector reform, including modernization in line with OECD report
Pensions in the context of Transfer of undertakings: Details to be finalized
Trade union recognition: No agreement to any compulsory recognition. Process
established to address the issue of employee representation and the appropriate
legislative framework. IBEC will be directly involved
Measures to address victimization in the context of trade union activity
a positive signal to the investment community
at home and abroad and it keeps the process
intact.
“Hopefully this draft agreement will give us
some breathing space to confront the very
serious difficulties that the economy is facing.
The architecture of the agreement is capable
of responding to whatever needs an
organisation has in terms of their commercial
and economic circumstances.”
O’Sullivan added: “The next step is for
ourselves, employers and trade unions and
government to consider the draft to consult
widely and to take soundings from our
members and to make a decision which could
take several weeks that this is the right course
of action for the country.”
Asked if the draft agreement was close to
what he had hoped for, he said: "It gives us a
pay pause which is necessary in terms of the
public finances and which helps taxpayers
there has been considerable commitment
from the public service sector to drive the
reform package.”
Date of Implementation and Duration
Except where otherwise agreed at local level
this Agreement should come into force on the
expiry of the first module of Towards 2016 in
each individual employment or industry and
shall last for 21 months.
The draft Agreement reached between the
parties covers a range of initiatives including:
Setting up a process to develop a national
framework on the employment and rights of
temporary agency workers; while prohibiting
their use in the case of official strikes or lock
outs; Optional recourse to voluntary arbitration
on change at enterprise level; Setting up a
time-bound process in which the issue of
employee representation and the appropriate
legislative framework will be addressed; The
introduction of a statutory prohibition on the
victimisation of employees based on their
membership or non-membership or activity on
behalf of a trade union, and on incentivising
non-membership of trade unions; Making
provision for pensions under the Transfer of
Undertakings Directive; and commitments in
relation to public service modernisation,
including responding to the OECD Report on
the Public Service.
The terms of the draft Agreement will now
be considered by the relevant councils and
executives of the social partners with a view
to ratification.
Over the next few weeks, IBEC officials will
consult with members at regional and sector
councils.
Overheads & Costs
A
Electricity & Energy Management
fter labour, electricity is one of the biggest costs to your business. The escalating cost of electricity is because most is generated by
fossil fuel, most of which is imported and subject to price fluctuations and linked to the cost of oil per barrel.
Consider the possibility that in five years time your electricity bill will be double what it is today. In ten years time it will be four times
today’s bill. While inflation today runs at 5%, energy inflation is closer to 20%.
Becoming energy efficient from both a cost and environmental perspective will become essential for business survival. It is easier to
increase profitability by reducing costs than by increasing sales and turnover.
That’s the bad news.
The good news is that with a little thought, the goodwill of your staff and some changes to your work practices and with the minimum of
expenditure you could easily save 20% on your electricity, gas and water costs.
Please read and implement the following article before you spend €400 – €500 on an energy consultant. The advice will probably be
similar. If you have some spare cash invest in a couple of cases of low energy bulbs. You’ll notice the difference in your next bill.
ENERGY MANAGEMENT:
your Bill
• Understanding
If you can’t measure it you can’t manage it. Yet how many of us
really understand our electricity bill or can read the meter. It’s very
important to take the time to become familiar with your energy bill.
How many units do you use? The cost per unit? Standing charges
and max demands?
is Electricity Used?
• Where
Walk through your business. You need to identify areas with highest
energy consumption. Make a checklist of where you are wasting
energy or opportunities to save energy.
Plan
• The
Prioritise your findings into an action plan. Make your staff aware.
Split it into departments, i.e. bar, restaurant, kitchen. You’ll need full
co-operation from these heads of departments for the plan to
become normal working routine. Your plan could be as simple as
bullet points on an A4 poster on the wall instructing staff to turn off
fryer grills during afternoon, or lights when guests leave. The poster
should mean your plan stays in operation, even if your staff move
on!
MONITORING YOUR CONSUMPTION:
Consumption can go up as well as down. You can monitor your use by
reading your meter or get a much more detailed profile of your
consumption patterns by registering online. Regular monitoring means
you will quickly identifying problems and quickly see savings on
changes that you make. Thank and encourage your staff when you do
start to make savings!
A Cultural Change
Saving energy is fairly straightforward. A big part is forming good habits
and turning equipment off when it’s not in use. Use high consumption
equipment more efficiently or at night. It’s a good idea to check the
percentage of electricity you use at night. Night rate is around 8c per
kwh versus 19c day rate. Find out when night rate starts. Could you
transfer more of your consumption to night rate, bearing in mind pubs
are busiest at night.
LIGHTING:
Would you believe one third of your total energy consumption is on
lighting! Changing your old style bulbs to CFL (compact fluorescent
tubes) is one of the most cost effective initiatives you can make. We
first installed these in 1994 in our bar and didn’t replace them until
2000/2001. Low energy bulbs use 80% less electricity typically 8 – 11
watts and last up to 15 times longer than standard bulbs. One low
energy bulb will save €170 over its lifetime. A medium sized bar could
easily have around one hundred bulbs.
12 VFI Update October 2008
Are your old style fluorescent lights getting tired? The newer tubes,
26mm wide rather than 38mm wide give a brighter light with no flicker
or strobe effect. These use an electronic rather than magnetic ballast
and use about 30% less energy. The light is better so you’ll probably
need fewer lights units. In our restaurant rather than using 8 – 11 watt
CFL bulbs we use 2 watt flicker bulbs in the chandeliers. This gives a
very nice effect using next to no energy with CFL’s in main wall fittings.
Flicker bulbs last 25 plus years.
Special Note
Never dump old fluorescent tubes or CFL’s. They are classed as
hazardous waste. Your electrical wholesaler should be happy to accept
these for safe disposal.
LIGHTING CONTROL:
Consider running your outdoor lighting off a timer. Timers are better
than ambient light sensors. You don’t want your pub lit until 8am in the
morning! Consider fitting CFL’s or waterproof fluorescent tubes rather
than 300 – 500w halogen flood lights. There are some very attractive
new low energy fittings being introduced.
OCCUPANCY SENSORS:
A motion sensor wired to the light fittings turns on lights on detecting
movement and turns off after a pre-set time has elapsed. These are
invaluable for infrequently used parts of your premises such as cellars,
stores, staff room, corridor or toilets where lights can be left on for days.
Generally speaking, each area will need its own sensor. We once had
an electrician who wired the set of toilet lights to one PIR sensor in the
corridor. After a short period of time the lights turned off and the
unfortunate occupant was required to shuffle out to the corridor and
wave a hand to turn the lights back on ….. you have been warned…
NATURAL LIGHT:
Is it possible to improve natural light in your building? We replaced
some solid timber doors with doors half panelled with safety glass and
no longer need these areas lit during daylight hours. Could you fit a
Velux window over your kitchen?
REFRIGERATION:
Could you reduce the number of fridges in your bar and consolidate
your stock to one fridge? Some members are turning off fridges during
the week and only using all their fridges at the weekend. Experts
suggest turning off coolers at night to save 25% on running costs but I
am not convinced by this. After a busy night fridges warm up and are
open while staff re-stock. This happens late at night. The fridge is under
load to cool down and it’s using cheaper night units, 8c versus 19c. By
8.00am onwards only the minimum of power should be required to
maintain temperatures. The alternative is cooling down a warm fridge
using expensive day units. We have a wine cooler on a seven day timer
Overheads & Costs
that only turns on for the weekend. Midweek, our wines are chilled in
the bar coolers.
Keep an eye on fridge temperatures. Over-cooling cold rooms or
bottle coolers places stress on machinery and wastes energy. Full
length PVC curtains fitted behind cold room doors are extremely
effective in preventing cold air escaping, especially in a hot kitchen,
saving energy.
•
•
Top Tips:
Keep fridge doors closed!!
Every two months spend 5 min brushing down cooler condenser
fins. Your fridge will stop working efficiently and will eventually stop
working altogether necessitating expensive repairs if it’s not
cleaned.
Pull your fridge, salad bar or cooler away from the wall. These units
need air to circulate. Your compressor is probably working over time.
Watch your temperatures drop when you do this, saving costs.
Avoid placing coolers or any fridges near a heat source or oven.
Check door seals regularly.
•
•
•
P.S. Never turn off fridges if they contain food!
BAR:
Consider labelling or colour coding banks of light switches to avoid all
lights being turned on whether required or not when you open your bar.
Don’t immediately turn on glass washers. You can usually trade for a
few hours before you need to turn these on.
Have a regular cleaning and maintenance programme for your
equipment. Keep water boilers and glass washers clean and descaled.
Clean equipment works more efficiently. Turn off water boilers when
not in use. On warm sunny days open windows and doors to let air, heat
and light into your premises. At night draw curtains to keep heat in.
Consider your patterns of use. Could you use washing machines or
tumble dryers at night? Some pubs are starting to use ice makers at
night and storing the ice in a cold room.
•
•
•
•
•
Top Tips:
Turn off as much as possible at night, including water boilers and
under counter water heaters.
Turn off flat screen TV’s and stereos at the socket as these
appliances use significant power in standby mode.
Set your washing machine to 40ºc rather than 60ºc.
Lowering your heating thermostat by 1ºc could reduce heating costs
by over 7%.
If you have air conditioning don’t let it compete with your central
heating. Heat should cut out at 19ºc and air conditioning turn on at
24ºc.
Check that frost thermostats in sheds or out houses are not turned
up too high.
•
CATERING:
I spoke to a colleague recently who said his energy bill was crippling. He
had two solid top stoves and fryers going from morning until night with
extractor fans and air conditioning to cool down an over-heated kitchen.
Catering operations consume large amounts of energy, in some
kitchens over half of this is wasted and dispersed in the kitchen as
heat.
•
Top Tips:
Have a regular cleaning and maintenance programme for your
equipment. Keep dishwashers and combi ovens clean and
descaled. They will operate better.
switch on extractor fans when needed. Clean filters weekly.
• Only
Variable speed drive fans enable you to adjust speed of fans to
fryer and elements clean to prolong life of oil.
• Keep
cooks quicker if you use a lid on a pot.
• Food
modern grills and salamanders have dual zones so you only
• Most
turn on half the appliance during quieter periods.
more efficient to have two smaller combi ovens than one large
• It’s
one. They use half the energy and cost half as much to purchase.
requirements. They also use less energy.
•
•
•
•
•
•
It’s a versatile option allowing you to steam and bake in each oven
simultaneously.
Keep the doors closed. You lose 20% of heat when you open the
oven door.
Cook more than one item in your oven at a time. Use your oven
efficiently.
Generally speaking gas appliances are cheaper to run than
electrically powered equipment.
Six burner gas ranges are much more efficient to run than single
burner solid top stoves.
Avoid 0 – 60 in 10 seconds. Don’t turn everything on at once, this
could add up to 100kw of power. Some hotels use a generator to
avoid this spike in consumption.
When replacing equipment only buy the very best energy efficient
models. They’ll pay for themselves many times over.
And Finally…
Consider zoning your premises. Do you really need to open your bar
lounge and restaurant midweek? Could you contain your operation to
one portion of your premises? Likewise if you have a B&B or hotel try
to contain your guests to one floor, rather than heating and lighting
multiple floors for small numbers.
Ask your electricity supplier to provide you with a 24-hour profile.
This shows electricity consumption every 15 minutes over 24 hours and
can give clues to possible wastage and opportunity to save.
Ask your staff not to turn on everything at once, particularly in the
kitchen. This causes a spike on your consumption figure and you can
be penalised for it depending on your tariff.
At this stage you could consider sub metering of your premises or
alternatively buy a plug in energy monitor to discover individual
appliances energy consumption.
We intend to install a “slam shut valve” when we upgrade the bar
consumer board. This valve turns off all ring mains except fridges and
alarms when it’s pressed last thing at night. It’s a useful safety feature
and should also prevent unwanted consumption.
Maximum Import Capacity (MIC)
This is a pre-arranged set amount of electricity measured in KVA’s. You
undertake not to exceed this during your billing period and are
penalised quite heavily if you do.
If you have implemented comprehensive conservation measures or
trade less days or hours, you could be consuming a lot less than the
pre-arranged amount. For example your MIC could be 60 KVA’s and
your new consumption 47 KVA’s so you could reduce your MIC from 60
to 50 KVA’s saving perhaps 1 KVA @ €5 x 10 = €50 per month.
Some County Councils have initiatives in place to assist businesses
become more energy efficient and reduce waste.
Special thanks to Niall O’Connor, Monaghan County Council, for his
on-going advice and conducting of energy surveys.
This article was compiled by Sean Redmond of Andy’s Bar &
Restaurant in Monaghan.
VFI Update October 2008 13
VFI News Alerts
AIB Merchant
Services New
Charge for
Laser
Cashback
The VFI have agreed a new Personal Accident policy with Hibernian Insurance. Cover is
available to all proprietors, as well as staff and family members as required. The policy
covers you, not just in the workplace, but for 24 hours, worldwide. The policy also covers
injury due to assault, and we think it is very good value.
A new additional charge of 20c per
Benefits Summary:-
cashback
transaction
has
been
introduced by AIB which is additional to
the 20c already charged for the Laser
purchase transaction.
Elavon Merchant Services, which has an
affinity agreement with VFI, confirmed
that they will not be introducing such a
charge for their customers.
Laser card charges for VFI members are
only 15c per transaction with Elavon and
their charges for credit card transactions,
terminal rental, etc. are also much lower
than the competition. They also provide
free terminal rolls and free registration. If
you are not already with Elavon, why not
have a talk with their Sales Team on 1850
20 21 20, or email [email protected]. If
you were already with Elavon prior to
November 2007, when the affinity deal
commenced, make sure you are now on
the VFI affinity rates.
NEW PERSONAL ACCIDENT
POLICY (INCLUDING
ASSAULT) FOR VFI MEMBERS
Death or Permanent Total Disablement
€100,000
Total Deafness or Loss of Speech
€ 50,000
(e.g. loss of limb or eye)
Loss of Hearing in one ear
€15,000
Smaller injuries at various percentages
Temporary Total Disablement
€650 per wk
Medical expenses related to above
up to €2,500
Exclusions:Suicide
Dangerous Sports
Accidents attributable to alcohol or drugs
Premium is €48 per person per annum.
For further information please contact one of the following at Hibernian Insurance, 42/43
Lower Baggot Street, Dublin 2.
Siobhan Brady
Liam Pike
Jessica Ivers
01-6078811
01-6078801
01-6078813
[email protected]
[email protected]
[email protected]
The above information is for general information only. Please refer to Hibernian for full
details of the policy.
Do you have a question?
FAQ ’s
Over the past couple of years we have published the most
Frequently Asked Questions (FAQs) and the answers to those
questions in successive editions of Update. We have now
compiled a little booklet of all of those FAQs and the answers
that have been supplied to those questions.
Any VFI Member who wishes to receive a copy of that little
booklet incorporating all of the questions and all of the
answers can simply ring VFI Head Office and a copy will be
sent to him/her.
Q. Do pubs only serving drink need to register with the HSE as a Food Service Operator?
A. Yes, under the relevant Statutory Instrument and European Regulation, such establishments do need to register
as a food services operator with the HSE.
Q. If you are extending your premises within a licensed area do you need to take any action, besides getting
planning permission?
A. Yes. The existing licence needs to be extinguished and a new licence obtained in the Circuit Court.
Q. I want to run a promotion and offer all drinks at a particular price - can I do this?
A. The 2003 Intoxicating Liquor Act prohibits the selling of alcohol at a reduced price during a limited period on
any day. "Reduced price" means a price less than that regularly being charged for the intoxicating liquor during
an earlier period after 10.30am (12.30pm on a Sunday) on the day concerned". The Act does not prevent licence
holders from reducing prices for a longer period of at least one day or for that matter from raising prices later in
the day.
VFI News Alerts
Gas Monitors
Christmas Trading Hours
There has been much discussion on the
requirement for gas monitors in recent
months. This discussion has taken place
internally within the Federation and
externally with the suppliers of draught
products. While some of these
discussions are ongoing, BOC Gases have
indicated that it is their intention to
resume a level of pressure on publicans
with Cold Rooms and cellars to install
monitors for safety purposes.
There is always confusion about trading hours over Christmas so we have published the hours of trading
in full below.
For those who decide to install monitors,
there are many alternatives to BOC and
some are considerably more cost effective.
I have outlined before the details of BTI
Engineering in Rathcoole, County Dublin.
We can now add two other companies
whose offering is at the lower end of the
cost scale, namely, Ntron Ltd, Mullaghboy
Industrial Park, Navan, Co Meath (046 907
1333) and CSL Ltd, Carlow – see contact
details in advertisement on this page.
Monday 22nd December
10.30am – 11.30pm (Normal Hours)
Tuesday 23rd December
Wednesday 24th December
10.30am – 11.30pm (Normal Hours - Christmas Eve)
Thursday 25th December
Christmas Day – CLOSED ALL DAY
Friday 26th December
10.30am – 12.30am (Normal Hours – St Stephen’s Day – Public Holiday)
Saturday 27th December
10.30am – 12.30am (Normal Hours)
Sunday 28th December
12.30pm – 11.00pm (Normal Hours)
Monday 29th December
Tuesday 30th December
Wednesday 31st December
10.30am – 12.30am (New Year’s Eve – Eve of Public Holiday)
Thursday 1st January
10.30am – 11.30pm (Normal Hours – Public Holiday)
Remember that the Intoxicating Liquor Act 2008 changed the hours for selling alcohol for consumption
off the premises. Regardless of whether you hold an On Licence or an Off Licence you can only sell “Off
Sales” between 10.30am and 10.00pm Monday to Saturday and 12.30pm – 10.00pm on a Sunday.
Note: 30 Minutes drinking up time after all closing times.
Cost effective CO2 monitor for cellars
No maintenance or rental costs
Clear digital display of gas readings
Single button test
Minimum 5 year sensor life
Secure and robust
IP65 protection against water & dust
- highest rating on the market
■ Proven in UK, Europe and Australia
■ Repeater unit with 9m cable supplied
■
■
■
■
■
■
■
List Price €400-
VFI members €290- once off fee.
(ex VAT.)
As used by
Contact: CSL
Tel. 059 914 3464.
Email: [email protected] Mobile: 086 0455812
VFI News Alerts
Short
Measures
T
Go Local!
he VFI have teamed up with the IFA to support an initiative called
“Go Local” aimed at encouraging the public to support their local
organisation / business within the community. This initiative will take
place between the 23rd and 28th of November with Friday being
designated for supporting Social Interaction. The plan is that each day
will have a theme and a co-sponsor / partner. Sunday will be themed
Family / Friends with the Church; Monday will be Local Services with
An Post; Tuesday will be Local Jobs with IFA Countryside; Wednesday
will be Local Community with FBD; Thursday will be Local Produce with
Bord Bia and Friday will be Social Interaction with the VFI. Every
member will receive a letter shortly outlining full details of the initiative
and it is important that members at all levels support it and hold some
sort of event.
W
Raising the Bar
e’ve noticed in the publication “The Publican” that a number of
British licensees are coming up with new and innovative ideas to
increase footfall. These range from hosting and organising treasure
hunts, having themed food nights and regular quiz nights.
With consumer uncertainty and this year’s dreadful summer, business
has been tough for a lot of people. If you’re doing something that’s
helping to get people in and have come out on top in difficult trading
conditions we’d love to hear from you. Maybe you have put on a special
event or found a way of making quiet midweek nights thrive. Let us
know and we’ll share your idea with members around the country.
M
Scamwatch
embers should be aware of another nasty scam, this time
involving your mobile phone. A company has licensed a number
(starting with 0870 or 0044870) and is ringing mobile numbers
around Europe. They deliberately only let the phone ring twice and
hang up. The scam is to get people to phone back and thereby make
money – you phone and all you get is an answering machine, the
longer you listen, the more you are charged
So if you miss a call from a number starting with 0870 or 0044870 do
not ring it back.
A
Marketing Your Pub – VFI Website
new VFI website is currently being developed and designed to be
more appealing to the general public. As you know many visitors,
either from at home or abroad, use the internet to check out the pubs,
restaurants and hotels in the area they are travelling to before they
get there. The information they get from the internet plays a major part
in deciding where they end up drinking, eating or sleeping.
So, if your premises is not featured on the internet you are losing out
on potential customers.
Pubs really need to look at how they market their wares, and what
better way to do that than on the VFI website. We would like to invite
you to advertise your pub and all the services and facilities you offer
on the new website. You don’t have to be computer literate or even
know how to turn a computer on – you can just supply the information
to us, and Head Office will do the rest.
If you already use the internet you will have the option of updating your
page yourself, so if your music offering or menu changes regularly,
your page can be constantly kept up to date. If you have your own
website, we can have a link from our site.
Interested? Let us know by phone, 01 492 3400 or e-mail,
[email protected], and we’ll send you the forms for completion.
BAR COUNTER FOR
SALE
all enquiries to the following
086 8439706
This letter was sent to each County and City Councillor and County
and City Manager by the VFI President, Val Hanley. Members are
urged to make contact with their local Councillors to ensure the
message is taken on board.
VFI News Alerts
Irish Pubs Dish up Tasty Treat
Seventeen Irish pubs feature in the recently published Michelin Eating Out in Pubs 2009
Guide – 13 of which are VFI members.
Entries added since last year include three Mayo pubs: Crockets on the Quay in Ballina, JJ
Gannon's, Ballinrobe and The Sheebeen, Westport. The fourth new entry is The Poacher's Inn,
Bandon, Co Cork.
The Poacher's Inn is praised for its "winning combination of smart, comfortable surroundings
and wholesome, home-cooked food" and "intimate upstairs restaurant, where cheery, attentive
service keeps things ticking along nicely".
The Michelin inspectors found Crockets on the Quay, Ballina to be "a proper Irish pub, with a
spacious, dimly lit and atmospheric interior". The guide praises the "fresh, hearty cooking . .
. quality ingredients . . . plenty of choice . . . and ultra-friendly staff". JJ Gannon's in Ballinrobe
has a "stylish, seductively-lit front bar" and the "fantastic selection of wines by the glass
complements an interesting menu of modern classics".
The Sheebeen in Rosbeg, Westport, is described as "an attractive whitewashed, thatched
pub" where cooking is "fresh and simple - everything is home-made, including the bread - with
the more interesting dishes to be found among the large selection of daily specials".
Dublin is represented by just one pub - the Cellar Bar in the Merrion Hotel. The Clarendon
Café Bar which was listed in the previous guide has since closed.
Michelin inspectors selected 563 pubs, including 84 new entries, for their cooking.
The guide's editor Derek Bulmer said "the standard of cooking in British and Irish pubs keeps
getting better and better. We are seeing a growing confidence in our culinary heritage, greater
use of local, seasonal ingredients and a rediscovery of regional specialities."
A spokeswoman for Michelin said that pubs were selected for inspection in a number of ways.
"Establishments can request a visit themselves, our readers recommend places to stay and
eat and our inspectors also find places," she said.
"When we visit, we go unannounced, eat, pay the bill and then introduce ourselves. We do not
like anyone to know we are going, as the experience may not be the same as other diners
may have.”
Congratulations to all those who were included in the Guide and to their team for ensuring
their standards are kept at the highest level.
• Vaughans Pub, Liscannor, Co Clare
• Mary Anns Bar, Castletownsend, Co Cork
• The Oarsman Bar, Carrick-on-Shannon, Co Leitrim
• Larkins, Nenagh, Co Tipperary
• The Poacher’s Inn, Bandon, Co Cork
• An Sugan, Clonakilty, Co Cork
• Burke’s Pub, Clonbur, Co Galway
• Crockets on the Quay, Ballina, Co Mayo
• Cronin’s Shebeen, Westport, Co Mayo
• WG Dalton, Kinsale, Co Cork
• Morans, Kilcolgan, Co Galway
• JJ Gannon, Ballinrobe, Co Mayo
• The Lobster Pot, Carne, Co Wexford
Dial to Stop
Drug Dealing
The Department of Community, Rural and
Gaeltacht Affairs has written to the
Federation seeking our support for the Dialto-Stop Drug Dealing Campaign which was
launched at the end of September. The
initiative has a national remit and involves a
number of local / regional campaigns and
will be run through the mechanism of the
Local / Regional Drug Task Forces.
The campaign is designed to encourage
members of a community to provide any
information about drug dealing in their area
through a free, confidential and anonymous
telephone line - 1800 940 320. Information
will then be forwarded to An Garda Síochana.
In addition to providing further information
which will aid the Gardaí in their efforts in
tackling drug dealing in local areas, it is
expected that the campaign will have
significant added value in promoting greater
links between the community and the Gardaí
and in promoting drug awareness at local and
regional levels.
The campaign aims to target people who may
have this type of information through a variety
of channels i.e. local and national media,
schools, colleges, retail outlets, pubs and night
clubs.
Drug Task Force members will be approaching
licensed premises owners in the areas where
the campaign is rolled out to raise awareness
of the campaign and will be requesting
permission to display promotional material.
Your support in this campaign would be
appreciated.
VFI News Alerts
T
Japanese Delegation Seeks VFI’s Views
he President, Val Hanley and Chief Executive, Padraig Cribben, recently received a delegation of six from the Prefecture of Kanagawa
in Japan including the Governor, Mr Matsuzawa. The purpose of the meeting for the Japanese delegation was to understand the effect
of the smoking ban as they are currently contemplating such a move.
Almost a third of the population in Kanagawa smoke, with a ratio of
approximately 3.5, to 1 male to female. Much of the smoking is done
outside of the home in bars and Cafés. These bars and Cafés are not
necessarily in the same style as Irish bars and many could be on the
3rd, 4th and even 6th floors of buildings with no access to any external
area.
VFI President, Val Hanley and Chief Executive, Padraig Cribben
picured with members of the Japanese Delegation.
In this context the Governor and his officials wanted to understand the
effect that the smoking ban had in Ireland. He was also worried about
the effect on revenue from an administration point of view as significant
income is derived from excise on tobacco there also. Val Hanley
outlined all of the problems arising from the implementation of the ban
here and the delegation left somewhat perplexed by the potential loss
of revenue and the balance that they need to create between driving
people out of the pubs and the problems that that might cause
domestically.
It is interesting to note that smoking bans are on the agenda a long
way from where we started it all.
Members
Competition
Congratulations to Kevin Daly, Daly's
Tavern, Cornaseer Village, Roscommon
Road, Athlone, Co Rocommon who is
the winner of the AC Nielsen / VFI
Update readers competition in the last
issue. The mandatory closure for
people found to have served underage
is not less than 2 days.
EMAIL: [email protected]
General News Alerts
Supermarkets Not Strict Enough on Alcohol Sales?
A
Almost half of consumers say it’s “easy” for under-18s to buy drink in supermarkets
ccording to figures from a recent
survey, consumers think that
supermarkets aren’t doing enough to
prevent under-18s getting their hands on
alcohol. Almost half of those questioned felt
that it was ‘easy’ for under age shoppers to
purchase alcohol in supermarkets, and the
same proportion felt that it was easier for
under-18s to buy drink in a supermarket
than in an Off-Licence.
The figures are the result of the most recent
Consumer Intelligence survey from Empathy
Research, which asked consumers their
opinions about the sale of alcohol in
supermarkets. While just 12% thought it was
“very easy” for under age shoppers to
purchase alcohol in a supermarket, a further
33% said it was “easy” for them to do so. Only
4% of respondents felt that it was “very
difficult” for consumers under the age of 18
to buy alcohol in supermarkets.
D
When compared to pubs and Off-Licences,
however, supermarkets had a good reputation
of enforcing the same regulations and checks
regarding underage drinking. 56% of
consumers felt that supermarkets were just as
strict as pubs and off-licences about ensuring
those purchasing alcohol are over the age of
18. The 44% remainder – still a high
proportion – said that supermarkets were less
stringent about not selling to under-18s. The
results show a fairly even split between those
who are concerned about supermarket
alcohol sales and those who feel it’s not an
issue. The figures reflect the current mood
regarding new alcohol legislation for retailers curtailed opening hours. While some are in
favour of the new rules, which aim to curb
under-age and antisocial drinking, others feel
that the measures are too stringent, and are
likely to result in a drop in sales for retailers
and inconvenience for consumers.
How Easy is it for Consumers under 18 to purchase Alcohol
Very easy
12%
Easy
33%
Neither nor
26%
Difficult
25%
Very difficult
0%
4%
10%
20%
30%
40%
50%
60%
70%
80%
90% 100%
Q. How easy do you think it is for consumers under the age of 18 to purchase alcohol in supermarkets? n=500
Takeover of FindlaterGrants by DCC
uring the last month FindlaterGrants has been bought by DCC
plc from the C&C Group. DCC is a major sales, marketing,
distribution and business support services group with its
headquarters in Dublin and quoted on the Stock Exchange.
It has five operating divisions, including a Food & Beverage Division
which includes Robert Roberts. This Division distributes a wide range
of owned and agency brands, together with the specialist Wine
Merchants, Woodford Bourne. They combined entity of Woodford
Bourne and FindlaterGrants should give DCC approximately 10% of the
wine market.
FindlaterGrants will operate as current with no change to any
operational elements and invoicing arrangements will remain
unchanged.
Heineken Acquisition of Beamish & Crawford Approved
The Irish Competition Authority has recently approved the
acquisition of Beamish & Crawford by Heineken Ireland.
The acquisition brings together two companies with a strong brewing
tradition and heritage in Cork and two exciting beer portfolios. It is
believed this combination will provide a strong competitive number 2
player in the beer market of today, which will ultimately benefit both
customer and consumer.
Heineken entered the beer market in Cork in 1983 following its
acquisition of Murphy Brewery (then in Receivership). Today, following
over two decades of investment and growth, the Irish operation now
manages a beer portfolio that includes: Heineken (Ireland’s no. 1
lager), Amstel, Coors Light, Murphy’s Irish Stout and a range of
speciality beers.
Beamish & Crawford, which up to recently was a wholly owned
subsidiary of Scottish & Newcastle, has been in operation since 1792.
The brewery’s brand portfolio comprises of Beamish Stout, Fosters,
Carling and Miller Genuine Draft and is supported by a strong brand
value and business culture.
There is still much uncertainty regarding the intentions of the Miller
and Carling brand owners in respect of how they might wish to see their
brand(s) developed and distributed in Ireland. You will be advised as
soon as they make their intentions known. Heineken Ireland have said
they would very much welcome them as valuable additions to the
Heineken Ireland Portfolio and they will work very hard to achieve this.
Heineken Ireland have stated that they look forward to engaging with
Beamish & Crawford, commencing a review process in merging both
operations and developing a business configuration which will underpin
the sustainable future of brewing in Cork. The merging of the Beamish
& Crawford brand portfolio into the Heineken Ireland operation will
result in such brands benefiting from a wider national distribution in
the marketplace.
Until further notice, it will be ‘business as usual’ for all Heineken Ireland
customers and those of Beamish & Crawford.
General News Alerts
Pubs Must Sell 25,000 Extra Pints
to Pay for SKY
Trade Group Research Claims to Have Found True Cost of
Having Satellite Service
SKY has come under fresh attack over research claiming some pubs
have to sell 25,000 extra pints over the football season to cover the
cost of a subscription.
The figures from the Association of Licensed Multiple Retailers (ALMR)
in England suggest that a typical pub has to more than double its usual
takings over the bar on all 92 Premiership match days to break even.
The group’s figures are based on an average SKY subscription costing
£15,000. However, SKY says that nationally an average commercial
subscription is much lower, at around £5,400.
The ALMR said that thousands of pubs are ditching the satellite service,
while others are raising the price of drinks or being forced to charge an
entry fee to fans.
Nick Bish, the ALMR’s chief executive, said: “SKY has exploited its
monopoly position in the commercial sector to impose enormous price
increases on pubs.
“They shouldn’t underestimate how important the sector is: we
estimate that SKY now generates £340 million annually from pub
subscriptions, covering the majority of its £433 million outlay on
Premiership TV rights.
“If SKY continues unchecked, more and more pubs will be faced with
the stark choice of pulling the plug or passing on costs in uncompetitive
beer prices.”
However a spokeswoman from SKY said: “Our product helps pubs
attract customers and increase sales. We invest almost £1 billion a
year in sport and we provide value for money through a year-round
schedule of live sport of which the Barclays Premier League is just one
important part.
“Our customers also benefit from coverage of the UEFA Champions
League, World Cup qualifiers, the FA Cup, and Carling Cup as well as live
cricket, golf and rugby union and rugby league.”
Media regulator Ofcom is currently investigating the pay TV industry
and looking at whether to refer the situation to the Competition
Commission.
The Morning After
The issue of drink driving is more than simply deciding how to get home
from the pub or a party. Increased morning breath testing has led to
real concerns for people who, although they found alternative methods
to get home safely the night before, now feel they may risk being over
the drink driving limit the next morning.
MEAS, the alcohol social responsibility organisation behind
drinkaware.ie, have re-launched successful nationwide campaign, in
conjunction with the Road Safety Authority (RSA), to raise awareness of
what a standard drink is - a glass of beer, or a small glass of wine, or a
pub measure of spirits - and the period of time it takes the body to
eliminate it. The aim of the campaign is to reduce incidences of road
collisions due to ‘morning after’ drink driving when many individuals
are unaware of the continuing effects of alcohol. Fionnuala Sheehan,
Chief Executive of MEAS, explains, “There is a lack of public awareness
about what a standard drink is and how long it takes our bodies to
eliminate it. This campaign can play a vital role in increasing our
understanding of how alcohol affects us and when it is safe to drive.”
“People believe that many things – a couple of hours sleep, a big
breakfast, a cup of coffee, a cold shower – are enough to enable you
to drive the morning after a night out. The fact is that only time can
allow your body to eliminate alcohol and to recover so that you are fit
to drive again”, continues Fionnuala Sheehan. “On average, it takes
the body roughly one hour to process one standard drink and no ‘cure’
will change that. There is simply no way to speed up that process.”
A
In addition to a national radio and poster advertising campaign,
drinkaware.ie have produced handy information cards explaining what
a standard drink is and how it affects your body. The cards are
specifically designed to be kept for future reference. Not only will they
fit into your wallet, there is also a space on the card so people can write
in their local taxi number. These cards will be distributed at Garda
checkpoints and will also be displayed in national retailers, including
Dunnes Stores, Tesco and Superquinn, plus a number of licensed
premises and off licences.
Campaign materials are available free of charge from MEAS. To
request the ‘Morning After’ posters or info cards, please contact MEAS
on 01 6114811 or email [email protected].
Exciting Addition to the Coffee
Table - The Irish Pub
new coffee table type destination book has recently been launched by James
Fennell and Turtle Bunbury. It is a wonderful collection of stories and old
photographs on pubs from all over the country. It has both a historical and a
social context and recounts the history of many landmark pubs and characters within
the business. It is certainly a recommended addition and read for anybody with a
sincere interest in the pub trade.
General News Alerts
Canada - A Market of Much Potential
I
reland's best year for Canadian visitors was 2000, when an estimated 98,000 came here.
Last year that figure was almost reached again when, by Fáilte Ireland estimates, 96,000
Canadians came to visit.
That is well down the list of European destinations visited in 2007 by Canadians with
Germany getting 371,000, Italy 326,000, Holland 259,000 and Spain 189,000. Given the
historical ties it is not surprising that the big numbers went to France at 746,000 and the
UK at 950,000.
Canada has long winters, so it's not surprising
that Canadians take many trips to the sun,
over 1 million to Mexico, and about three
quarters of a million each to Cuba and the
Dominican Republic.
International travel by Canadians is at an all
time high, and perhaps not surprising given
that it's one of the world's wealthiest nations.
For the past decade the economy has been
growing rapidly with very low unemployment
and Government surpluses.
Canada is one of the few developed nations
that is a net exporter of energy, having vast
deposits of oil and natural gas. In fact Canada
is the world's 7th largest producer of oil at over
3 million barrels a day. Apart from oil, Canada
is the world's largest supplier of zinc, and also
produces very large quantities of gold, nickel,
aluminium, lead, and of course timber.
• Canada
is big! As the second largest
country in the world, spanning six time
zones and stretching from the Atlantic to
the Pacific to the Arctic oceans, it covers
almost 10 million square kilometers. The
country is made up of 10 provinces and 3
territories.
The population is 32.8 million. 77% of
Canadians live in cities and towns, most
within 200km of the US border. Some of
the major cities are: Toronto, Montreal and
Vancouver. Ottawa is the capital city,
located in the province of Ontario.
Canada gained independence from Britain
in an incremental process which began in
1867 and ended in 1982.
• It's
an ethnically diverse nation with 34
ethnic groups having at least 100,000
members each. The largest ethnic group is
"Canadians" at 40%, followed by English at
20%, Scottish at 14%, Irish at 13% and
German at 9%. Almost 80% profess to be
Christian, with Catholics making up the
largest group at 44%.
• With 2.6 million residents, Toronto is the
fifth largest city in North America, and one
quarter of Canada's population is located
within 100 miles of the city. Toronto's
Pearson Airport handles almost 30 million
passengers per year, that's about 5 million
more than Dublin. Unlike Dublin Airport,
Toronto is in the process of closing down its
Terminal Two. Mind you they still have 3
Terminals. Interestingly the Airport is run
by a non-profit agency called the Greater
Toronto Airports Authority.
• With all these terrific numbers travelling to
Europe, and given that 13% claim Irish
ancestry, one would expect a greater
number of Canadian visitors. But there's
history, which may go some way to
explaining
this
apparent
under
performance. Up until last year Ireland was
operating under a bilateral air agreement
with Canada which was negotiated in
1957. Under this agreement the only
Canadian city open to an Irish carrier was
Montreal. For a number of years Aer Lingus
operated a service which originated in
Chicago via Montreal. But this never really
provided the impetus which was needed to
make the market take off. Toronto was the
city which needed the lift, and while Air
Canada provided a daily service in summer,
supplemented by some additional flights by
Air Transat and Flyglobespan, a year round
service is what is needed to stimulate the
true market potential.
• However,
all is now changed and a new
agreement reached last year replaces the
restrictive arrangements which were
previously updated 50 years ago. Now any
carrier may provide service between any
point in Canada and any point in Ireland.
This provides a real prospect of year round
services with perhaps new gateways, in
addition to the lucrative Toronto base. As
with all long haul routes however what is
now needed is a return to stable and
affordable oil prices. While that may not be
around the corner, it will come, and with it
the prospects for substantial growth in the
number of Canadian visitors. We should at
least match the numbers who visit
Scotland estimated at 175,000 annually.
• Of those Canadians who do visit, 8 out of
10 are on their first visit to Ireland. About
75% of the visits occur between May and
September. 40% hire a care, and Dublin
and the South West are the most popular
destinations within Ireland.
• The length of stay is impressive with almost
half staying for 9 nights or more. 83% are
on their first visit, and half are in the 35-64
age category.
Almost 80% listed exploring sites and
finding out about culture as their main
motivation for choosing to holiday in
Ireland.
But they do find Ireland expensive with an
uncomfortable 64% expressing the view
last year that their holiday represented
poor or just fair value for money.
Ireland ranked 10th in a recent ETC/Menlo
study of Canadian top 10 aspirational
destinations.
• Canada
itself has a massive tourist
industry with tourism revenue last year
reaching $71 billion, 77% of this coming
from the domestic market and 23%, or $16
billion, coming from foreigners, who made
18 million overnight trips to Canada.
Almost 75% of these were predictably from
the Americas with Britain next at 6%,
followed by France, Germany, Japan,
Australia, South Korea and China
Food
A
Fabulous Festive Food
t the heart of every Irish
pub is the need to
socialise, relax, unwind
and celebrate. With Christmas
‘just around the corner’ it is time
to plan your food and help you to
compete with all the alternative
food outlets. In this article, Fred
Cordonnier, Associate Director
with Hospitality Consultants,
Conor Kenny & Associates and
a 2 Michelin Star trained Chef,
guides you to superb and simple
ideas to capture the market and
the imagination, regardless of
your skill, size, market or
kitchen.
“We have a very creative Chef”
Most regulars expect a free Christmas drink. Very few expect ‘free’ food.
The whole point is to reward and acknowledge loyalty and make a good
statement about your business and proposition. Serving great
complimentary food will capture their imagination, custom and loyalty.
For the more dynamic, creative and adventurous Chef, consider small
glasses with shrimp and home made mayonnaise. Or, Foie Gras on
brioche toast. Equally, if you have a more conservative market, there is
nothing as delicious as a piping hot mug of home made thick wintry
soup and crusty thick bread. It all depends on your budget, market, skill
and sense of adventure.
“But we don’t have a kitchen!”
Even a pub without a kitchen can innovate. Remember, Christmas is
as much about giving as it is receiving. In Ireland there is still a healthy
tradition of the Licensee buying the customer a drink. The point is not
the drink, it is the acknowledgement. So too with food. There is nothing
quite as tasty as simple food to accompany a night of pints, fun and
craic.
So, if you don’t have a kitchen, race off and meet with your local Fish
& Chip Shop. Ask him to create mini bags of chips complete with little
strips of battered fish. Give him a time to deliver and make sure he is
punctual, clean and cheerful. Not only will your customers appreciate
it, they will also see your effort and ingenuity.
“We have a little Kitchen”
Many pubs do have a small kitchen. The first golden rule is to create
something within your skill set. Do not try to win awards with fancy food
that nobody really likes.
Make sure your Chef or Cook comes up with some freshly cooked
Finger Food. Again, a mini Fish & Chips are always very popular. If you
want to move a little higher up the quality chain, try Scampi and make
sure your kitchen produces a simple but delicious Dip too. These are
inexpensive options that are proven to work.
“We have a good Chef in-house”
Whatever you cook and present must reflect ‘the norm’ in your kitchen.
Also, it must be used as a good advert for what you can do. Properly
executed you will leave a compelling message for future parties,
functions, birthday’s, funerals and so on. So, for the kitchen with a Chef,
create a ‘Tasting Platter’ something that can be produced quickly, cost
effectively and with real flavour. Once you do this well, it can very easily
be a ‘shared dish’ that is added to your menu. Perfect for the pint
drinker, the pit stop on the way home, for those who need to eat without
having a full meal, or party people. To be effective it should be a
maximum of 2 bites, not too hot to handle, tasty, well seasoned and
spicy enough to encourage them to enjoy lots of sparkling water!
“We have great food but are just too busy”
If you have a busy pub with very little space on tables and are far too
busy to have waiting staff going back and forward to tables, you can
create food ”goody” boxes with savoury snacks, a nice selection of
quality potato and vegetable crisps, nuts, pretzels and dry fruits. If you
really love your customers you can also surprise them with little treats.
At Christmas, this could be mince pies or well cut Christmas cake slices
or perhaps even a little home made chocolate.
“To finish”
Finally, it is always easy to do the ‘easy’ thing but that will never sustain,
let alone develop your business. Today, Pub customers are more
demanding and challenging than ever before. They seek innovation,
difference, great service and good food. If you do the ‘easy’ thing you
will walk your business right into the open arms of your competitors. If
you do the difficult thing, your customers will notice and they will repay
your investment in them.
If you need help with your food, contact Fred at Conor Kenny & Assoc at www.conorkenny.com or 01-631-5525
Food
T
10 KITCHEN SECRETS YOUR CHEF IS HIDING FROM YOU
he kitchen is unchartered territory for
many bar and restaurant owners who
are afraid to question the Chef on
matters that they are not too familiar with.
Well, it’s time to get familiar, because your
kitchen could be hemorrhaging money and
if its your business, you’ll want to know how
and why. These ten points will help identify
where some of your cash could be going:
1. When stock is ordered, it is normally
stored by a cook or cleaner with no
interest in the First In First Out system of
storage and so piles everything on top of
older stock, increasing spoilage and
expensive unnecessary wastage.
2. The Chef keeps no record of what he has
produced each day so has no way of
referencing how much preparation he
needs to do each day resulting in over
production and thrown out food. A Record
of Production should be implemented
that cross references the number of
orders with items produced with any other
details relevant such as local special
event that brought in business etc.
3. The Chef has no “Kitchen Bible” in place
that should contain all his recipes,
guidelines for production, induction for
4.
5.
6.
7.
new cooks etc, meaning that when the
Chef is off duty, all recipes are prepared
by the cooks the way they want to prepare
them resulting in inconsistencies and
potential unhappy customers.
The Chef has not scheduled the staff
correctly in the kitchen so nobody can
leave the kitchen for a break because it’s
too busy. Instead, the cooks eat and drink
at their station, which is both unhygienic
and impossible to monitor what they
consume.
The Chef has hired some part time cooks
and has not allowed any time to train
them on the menu and the procedures of
the kitchen. This results in spoiled foods,
over preparation and general chaos.
The part time worker hired to clean the
pots and pans has very little English, so
the Chef has not spent any time showing
him how the machines work or what
chemicals to use in what quantities. The
result? Expensive cleaning chemicals
overused and machines running with half
loads wasting energy and water.
The Chef has not shown staff how to trim
meats properly with the result that more
meat is being thrown away than is
Reci
Spicy Potato Wedges
necessary. Unskilled cooks afraid to show
the Chef their mistake hide the trimmings
in black rubbish bags in the kitchen never
to be seen. Start by removing the black
rubbish bags from the kitchen and
replacing them with large fish box size
containers for the waste that the Chef has
to inspect before it is allowed to be thrown
away. Train the cooks how to use a knife.
8. The Chef allows staff to take home left
over meals with the result that staff
purposely over produce to ensure there
are meals left over each night. Is your
kitchen feeding staff families too?
9. The last Chef on duty (normally the
dessert chef) is only worried about his
section and hasn’t bothered to check that
every other section is closed up correctly
for the night with the result that many
containers are left uncovered, fridges are
left unlocked and ovens are left on. But
at least his section is clean….
10. The Chef is too busy in the office with
paperwork to worry about points 1-9 and
this is costing you money. Lots of it. It’s
your kitchen, so don’t be afraid to step on
toes if it’s costing you money.
Courtesy of
Method
1.
2.
3.
4.
5.
6.
8 large (1.2kg)
3 tbsp (45ml)
2 tbsp (36g)
1 tsp (3g)
180 ml
3
2tsp (10 ml)
Cut potatoes into wedges, place in a
large bowl
Drizzle the potatoes with ¾ of the oil
and sprinkle with Cajun mix
Pre-heat the oven to 200°C / 400°F /
Gas Mark 6
Place the potato wedges on a lightly
greased baking tray
Place into oven and cook for 35-40
minutes turning regularly
Serve in individual bowls and
accompany with whipped cream soured
with the vinegar or lemon juice and
garnished with chopped scallions
Ingredients (Serves 6)
potatoes, washed & cut into 5 – 6cm length wedges
vegetable oil
cajun spice mix
grated ginger
whipped cream
scallions, finely chopped
vinegar or lemon juice
Alternative Options
1.
2.
Sweet potatoes can be used as an
alternative to baking potatoes
Guacamole can be used instead of the
soured cream, or crème fraiche as a
healthy option.
Training
UPCOMING EVENTS
ONGOING EVENTS
NERA Information Seminars
At this stage there is no excuse for being unaware of the National
Employment Rights Authority’s (NERA) existence and purpose.
Ignorance of the law is no excuse for non compliance and could
result in heavy fines which could have a serious effect on the
successful running of your business.
Roadshows
The Roadshow concept has been on the go for the past few years.
During this period we have covered all counties.
Roadshows were held in the following areas:
Those who attended found the seminars very informative and
beneficial to their business. A number of the attendees were
unaware of the powers and scope of a NERA inspection and the legal
requirement for our members to be compliant with existing
employment legislation. Unfortunately attendances were
disappointing at both venues.
Purpose
The purpose of the Roadshows was to create a local and informal
setting, in which invitational speakers gave expert presentations on
specific area of interest and benefit to our members. These
presentations were followed by lively Question & Answer sessions
and a relaxing meal and drinks where all had the opportunity of
interacting and getting to know each other better.
We have held 2 half day pilot NERA seminars in;
•8th Sept 08 - Letterkenny for County Donegal
•18th Sept 08 - Cavan Town for Counties Cavan and Monaghan
We plan to hold further NERA seminars throughout the county over
the next 6 weeks. The following seminars are now scheduled (some
will obviously have taken place as this issue goes to print):
Date
Tues 14th Oct 08
Wed 15th Oct 08
Thurs 16th Oct 08
Thurs 16th Oct 08
Venue
Castletroy Park Hotel
Limerick City
Anner Hotel, Thurles
Kilkenny / Tipperary
Kildare
Laois / Offaly /
Carlow /Kildare
Montenotte Hotel
Cork City
Wed 22nd Oct 08
Enniscorthy
Thurs 23rd Oct 08
Longford
Tue 28th Oct 08
Ballina
Wed 29th Oct 08
Wed 5th Nov 08
Mon 10th Nov 08
Counties
Limerick / Clare
Navan
Tralee
Galway City
Cork
Wexford – Waterford
– Wicklow
Longford / Leitrim/
Westmeath /
Roscommon
Mayo / Sligo
Louth / Meath
Kerry
Galway
• Letters of invitation will be forwarded to all members in each
county at the appropriate time.
• Each workshop will be limited to 150 member attendees only and
places will be filled on a first come first served basis.
• The cost per attendee will be €30.
• It is in your interest to attend.
•February 08
•March 08
•April 08
•May 08
•June 08
Arklow
Longford
Horse & Jockey
Newbridge
Castlebar
Content
Pensions Planning Your Future
On Trade Opportunities
Presented by FBD Life &
Pensions
Presented by Diageo Ireland
We intend on holding further Roadshows in the New Year. The
format will be similar but the content will be remodelled to reflect
current business needs.
***********************
Chairperson & Secretaries Induction Workshops
The final workshop took place in Mallow on Wednesday 17th
September 08. This workshop catered for County Chairpersons and
Secretaries in the South and Southwest regions. It was well
received by all who attended.
We hope to be in a position to continue with these workshops next
year, albeit in a different format.
COMPLETED EVENT
Quality Food Toolkit
The final two Fáilte Ireland Food Toolkit Workshops were scheduled
for 2nd Oct 08 in Cork. These workshops are now closed and we
will not be holding any further Quality Food Workshops.
This food toolkit has proven to be of enormous benefit to all our
members who have availed of it.
We have a limited number of Fáilte Ireland Food Toolkit Disk packs
available in VFI Head Office, please phone or e-mail your request to
us on 01 492 3400 or [email protected]. These will be supplied
on request on a first come first served basis.
Fáilte Ireland hope to have the complete toolkit available for
download from their website later in the year. We hope to have exact
details in the next edition of Update.
Also, Fáilte Ireland are working on a 1 day Food Training
Programme. This is planned to commence early 2009. We expect to
have exact details in the next Update.
Training
RSA
RESPONSIBLE SERVING OF ALCOHOL PROGRAMME
ALMOST 10,000 BAR STAFF ARE TRAINED IN RSA – DO YOUR STAFF KNOW THE LAW?
The RSA programme is supported by the VFI, Irish Hotels Federation, Fáilte Ireland, the HSE, Drinks
Industry and MEAS. It covers fundamental topics such as;
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The RSA programme is a 3 hour interactive workshop which guides Managers and Staff in the
GHYHORSPHQWRIWKHLURZQ¶KRXVHUXOHV·JLYHVVWDIIWKHFRQÀGHQFHWRKDQGOHGLIÀFXOWVLWXDWLRQVDQG
become familiar with new legislation which directly affects them. Each participant is provided with
DVDPSOHKRXVHSROLF\ZRUNLQJPDQXDODQGFHUWLÀFDWH
AUTUMN/ WINTER WORKSHOPS
:RUNVKRSVDUHFXUUHQWO\UXQQLQJDFURVVWKHFRXQWU\,I\RXKDYHVWDIIPHPEHUVDQG\RXDUHLQWHUHVWHG
LQUXQQLQJDZRUNVKRSRQVLWHSOHDVHFRQWDFWWKH56$&RRUGLQDWRURQRUUHWXUQWKHDWWDFKHG
ERRNLQJIRUPZLWKDSUHIHUUHGGDWHDQGZHZLOOEHKDSS\WRRUJDQLVHDZRUNVKRSIRU\RXUVWDII
,I\RXKDYH±VWDIIPHPEHUVDQGZRXOGOLNHLQIRUPDWLRQRQVKDUHGZRUNVKRSVSOHDVHFRQWDFWXVRQ
[email protected] for a current list.
RSA WORKSHOP BOOKING FORM
Applicant’s Name:
_____________________________________________________
Premises Name:
_____________________________________________________
Workshop Preferred Date: _____________________________________________________
Preferred Time:
Mobile/ Contact Number:
Morning ________
Afternoon __________
Evening ___________
____________________________________________________________
2QUHFHLSWRIWKHERRNLQJIRUPDQ56$UHSUHVHQWDWLYHZLOOFRQWDFW\RXWRFRQÀUPH[DFWWLPHVDQGGDWHV
WE REQUIRE A MINIMUM OF TWO WEEKS NOTICE FOR ON-SITE WORKSHOPS
Return booking form to: ‘RSA’, PO Box 11090, Dublin 16 or email to [email protected]
FOR MORE INFORMATION CALL THE BOOKING OFFICE ON: 086 1718641 OR EMAIL:
[email protected]
Technology
Stock Control Can Effect Your Bottom Line in
More Ways Than You Think
It is most important in any business which holds stock to know what the
optimum levels of stock are for each product and for inventory as a
whole.
Order Quantities and Minimising Incremental Cost of Stock
Optimum Order Quantities can be determined, which maintain
inventory at the most cost efficient levels. The total incremental cost of
inventory is the cost of replenishing plus the cost of carrying stock. The
cost of replenishing includes the administration cost of ordering,
receiving, recording receipts, stacking, and invoice processing. This cost
would be very high if we restocked every day on a just-in-time basis,
but reduces if we order large quantities less frequently. On the other
hand, the cost of holding stocks increases in proportional to the
average value of stock held.
If both of these costs are known and plotted on a graph it is possible
to see where Total Incremental Cost is minimised and this gives us our
Optimal Order Quantity (sometimes called Economic Order Quantity).
If you have a computerised stock control system you may have to
estimate these costs and the system will use this information to set
order levels.
Obviously this theory is based on continuous level demand so it needs
to be adjusted to allow for seasonal demand, for instance you do not
want to run out of stock at Christmas time!
It is worth looking at some of the costs of holding stock. Costs vary from
one business to the next, but the following table shows the normal
range encountered.
Costs of Holding Stock
Description
Cost of Interest / Opportunity Cost*
Cost of Storage Space(Temperature Control, Rent)
Handling and Stocktaking
Damage / Pilferage / Spoilage /Past Sell by Date
Insurance
Total Holding Cost
Cost as %
of Stock Value
8 - 15%
1 - 3%
1 – 3%
4 – 8%
1 – 3%
15 – 32%
*Opportunity Cost is the return you could make if the money you have
tied up in stock were invested elsewhere.
The Benefit of Improving Stock Turnover
These costs add up to a surprisingly significant amount. The total
Handling Cost is likely to average at least 20%, which comes straight off
the bottom line. Therefore it is important to keep stock levels as low as
possible. For example, say total purchases are €300,000 p.a. and
average stock on hand is €100,000 then the stock turnover is 3 times,
and the cost of holding stock is €20,000 (€100,000 x 20%).
If you increase stock turns to 5 times per year, average stock would be
€60,000 and cost of holding €12,000.
This is a saving of €8,000 per annum straight to net profit. In order to
generate this much net profit from additional sales, you would have to
sell €160,000 extra (assuming net profit 5%). Try this calculation using
your own figures to see what it might mean to you.
Record All Losses
It is a good exercise to regularly examine the components of these costs
with a view to minimising them and finding areas for improvement.
One area which requires careful watching is the whole area of damage,
pilferage and spoilage. These costs can grow steeply when stock levels
are very high, especially if really good stock-keeping controls are not in
place. Whatever the situation it is very important to record all losses
identified and to show them in your accounts. There is one particularly
good reason for this, Tax Inspectors. If you have a VAT / Income Tax
inspection, the Inspector will look at your total purchases and calculate
what your sales should have been. They will base this calculation on
your selling prices and mark-up and not allow much adjustment for
losses. If you are losing, say, 8% of stock through breakages, pilferage
or spoilage, your theoretical sales will be down by over twice that
amount. Inspectors use an average mark-up of about 127% (equivalent
to 56% Margin) in their calculations, so your 8% loss multiplies up to
over 18% of your sales. Even though you never made these sales you
will be assessed for VAT, Penalties and Interest on the calculated sales
shortfall. To make matters worse you may also be assessed for Income
Tax plus interest and penalties on the full 18% of sales even though
you never had those sales. The inspector assumes you did have the
sales but did not record them in your books!
Therefore it is vital to record all stock losses in your accounts. You
should keep a book for recording these on an ongoing basis and adjust
them by reducing Purchases Account and charging Stock Losses
Expense Account.
MONAGHAN BROS
Knocknakill, Mayo Abbey, Claremorris, Co.Mayo
•
•
•
•
Complete manufacturers of ﬁtted bar, hotel, disco and restaurant seating.
Loose furniture designed and manufactured to your individual needs
Stacking chairs and folding tables are also available.
We also oﬀer a full Re-Upholstering service.
COME AND SEE OUR LARGE SHOWROOM
Nationwide Service – Tel 094-9365504
Experienced Tradesmen
www.barfurniture.net
Health & Safety
FIRE SAFETY
Who is Responsible?
Licensed trade personnel like most people nowadays take their
responsibility to fire safety seriously, however many express frustration at
not being sure what to do or if what they are doing is correct. The following
is a series of questions and answers on this subject.
Who is responsible for fire safety in the work place?
The Fire Services Act 1981 places the responsibility on every person
having control over premises to take all reasonable steps to guard against
the outbreak of fire on such premises, and to ensure as far as is
reasonably practicable the safety of persons on the premises in the event
of an outbreak of fire. It also requires any person on the premises to
conduct himself in such a way as to ensure that as far as is reasonably
practicable that any person is not exposed to danger from fire as a
consequence of any act or omission of his.
What is meant by Fire Safety?
Fire Safety has three main parts:
1. Designing or constructing of premises in such a way that:
(a) Fire is unlikely to occur in it
(b) If fire does occur there is a safe and relatively short escape route
away from the fire for anyone in the building, and that the fire is
not allowed to spread throughout the building but is retained in
one section or compartment of the building.
This is called Passive Fire Prevention.
2. Providing the building with the devices, equipment and facilities that
in the event of fire occurring therein will:
(a)
(b)
(c)
(d)
Alert the occupants to the existence and location of the fire
Facilitate the escape of occupants from the building
Limit the spread of the fire within the building
Automatically extinguish the fire or allow occupants to fight the
fire when it is safe to do so.
This is called Active Fire Protection.
3. Providing personnel with the training, discipline and routine to ensure:
(a) That the passive prevention system in (1) above is retained and
operational at all times
(b) That the active equipment in (2) above is tested and repaired if
necessary on a regular basis
(c) The risk of fire occurring is minimised by good housekeeping
practices and, in the event of it occurring, that all personnel are
trained to react positively with a view to evacuating the building,
calling the Fire Brigade, fighting the fire where it is safe to do so
and how to assist the Fire Brigade when they arrive.
These are called Management Precautions.
Where does one start?
Start by looking at your premises and ask the following questions:
• Can I escape in two directions from any part of the building in the
event of a fire?
• Are there self-closing doors leading onto all staircases?
• Are corridors, staircases and any part of escape routes made of noncombustible material?
• Is the distance between fire doors not greater than 60 metres?
Health & Safety
•
Are kitchens and boiler houses separated from the rest of the
building by fire resisting construction?
If the answer to any of these questions is NO or you are concerned
about the construction of any part of the building then your Passive
Fire Prevention may not be up to the standard required and you should
contact your local Chief Fire Officer and ask him to have your premises
inspected and reported on.
To check your active Fire Protection arrangements examine the
following:
• What method is there of raising the alarm in the event of fire
including calling the Fire Brigade?
• Is there emergency lighting on escape routes to assist evacuation
in the event of fire?
• Are there emergency exit signs and notices instructing the
occupants what to do in the event of fire?
• What fire fighting equipment such as fire blankets, fire
extinguishers and hose reels are there on the premises. Where are
they and how are they operated?
• Is there an automatic extinguishing system in high risk remote
areas such as boiler houses?
• Is there adequate water for fire fighting purposes for the Fire
Brigade?
Where you have any doubts as to the adequacy of the equipment in
your premises contact your local Chief Fire Officer for advice.
• How does your premises rate in Management Precautions?
• Does your establishment hold regular fire drills?
• Are the staff trained in the use of fire fighting equipment?
• Are the means of escape kept free and available at all times?
• Is the fire fighting equipment checked regularly and serviced
annually or after use?
•
•
•
•
Is the electrical installation including emergency lights checked
regularly and certified in accordance with ESB rules?
What precautions are taken on a regular basis?
Do you know where the Fire Brigade would get water for fire
fighting?
Is there a fire safety register on the premises and is it kept up-todate?
If the answer to any of these is NO or that you don't know you should
get advice from your local Chief Fire Officer.
In September 1985 the Fire Services Act of 1981 was updated with
S1249 of 1985. This refers to premises licensed for the sale of
intoxicating liquor.
The main requirements for the publican are as follows:
• The provision and maintenance of exit signs, emergency lighting
and notices in procedures to be followed in the event of a fire.
• The provision and maintenance of fire extinguishers and equipment
for the detection of fire.
• The holding of regular evacuation drills and records of when these
drills are held.
• Attention to the internal construction of premises and the materials
used in that construction.
• Avoiding the use of flammable materials in bar fittings, furnishings
and interior decor.
• Ensuring that persons employed in the premises receive
appropriate instruction and training in what to do in the event of
fire.
• Not exceeding the maximum number of persons allowed to be on
the premises at any one time.
• Providing adequate access for fire appliances and equipment.
• Allowing the local fire officer to enter and inspect the premises at
all reasonable times.
Fire Safety Check List
Means of escape from all areas
of the premises:
•
•
•
•
Safe areas
Emergency lighting
Exit signs
Clear and readily openable doors
Compartmentation:
•
•
•
•
Fire isolated areas
Self closing doors
Automatic doors
Water curtains
•
•
•
•
•
•
•
Portable fire extinguishers, number, type,
location
Hose reels
Sprinklers
Special hazard fixed systems
Internal hydrant systems
Booster pumps
Hose and hose lines
Adjacent street water mains - size and
distance
No obstruction to protection equipment
Fire Protection Equipment:
•
•
Housekeeping:
•
•
•
Rubbish storage, methods, accumulation
and removal
Flammable liquids - storage and quality
Regular maintenance and cleaning
Closing Tasks:
•
•
•
•
Switch off appliances
Closure of openings between areas
Removal of refuse to outside areas
Final check before locking up
Maintenance of Equipment:
•
•
•
Firefighting
Mechanical
Electrical
Communications:
•
•
•
•
Internal
Direct brigade alarm telephone
Emergency telephone numbers
Local warning system
•
•
•
•
•
Electrical power isolation. Gas isolation
Access for personnel and equipment
Availability of staff technical advice
Location of sprinkler valves
Ventilation control
Facilities available to Fire
Brigade:
Staff Training and Knowledge:
•
•
•
•
•
•
Evacuation and emergency procedures
Uses and methods of operation of
installed fire equipment
Fire prevention knowledge applicable to
the situation
Rescue and first aid
Fire notices
Availability of fire squads - equipment
Around the Country
The Cloch Bán’s Got Talent
The Cloch Bán Bar in Clonroche, Co Wexford recently held its 22nd
Annual Talent Competition. The event was judged by Alan Corcoran
of South East Radio and a great night was had by all. Pictured here
are the lucky winners. (L – R) Matty Murphy, Best Song; Alan
Corcoran, South East Radio; Darren Buckley, Overall Winner
receiving Ramey (Buzzer) Ryan Perpetual Cup from his sister Mary
Furlong, Jim Redmond, Most Entertaining; and Ann Marie Lambert,
Adjudicators Prize. The competition was sponsored by Prendergast
Amusements, New Ross.
Oriel Licensed Vintners’ Ladies
Golfing Society
Oriel Licensed Vintners’ Lady Captain’s day was held recently in
Dundalk Golf Club. The sun shone (for a change) and 63 played.
Pictured here are (L) Kate Smyth, Captain, whose family runs The
Brake and the Clermont in Blackrock, Dundalk, and Catherine
McGuinnes, winner of the Captain’s prize.
TRASLATIOS
MICHEAL O’SIADHAIL
Micheal O’Siadhail was born in Dublin in 1947. Poet, lecturer, linguist, he has published collections in both Irish and English.
BREACLACH
Gluaiseann na sluaite leo is fágann
Ina ndiaidh an fuíoll mar bhotún staire
Le aithrist ortha feasta i meon is i ngnás;
Clár a leasa, dar leo, a bheith dhá réir.
Breac áirithe é an fealsamh ar deoraíocht
Díleachta aimsire idir dhá cheann an mheá
Gan ceann faoi is fós gan tóigeáil a chinn
Ag scríobadh a scéil go ciúin i gcéir a anama.
Ach b’fhéidir gur hiomaí sin babhta cheana
A scalladh gan choinne léas caol an léargais
Ar bhuilcín corr dítreabhach san Éigipt fadó,
Ar mhanach tuata thiar ag tóigeáil scrathógaí
Ar bhreachlach fhuar in Árainn nó Sceilig Mhíchíl
Cá bhfios nár aimsigh snáthaid chaol an tsolais
An ceol úd ag seinnim I gcéir a n-anama
Scód go scriúta, sheol na sluaite leo.
STOY PATCH
The crowds move on and leave
After them the remnants as history’s blunder
To mimic them in mind and manner;
Their welfare, they say, to be as them.
A peculiar fish is the philosopher in exile
An orphan of time in the balance
Without bowed head or yet head on high
Scratching his story in the wax of his sole.
But maybe many’s the time before
The thin beam of insight was flashed out of the blue
On some odd posse of hermits in Egypt long ago,
On a laymonk gathering dungcakes in the west
On a cold stony patch in Aran or Skellig Rock.
How can we know the find needle of light didn’t catch
In their soul’s wax that music playing?
Sheet to shroud, the crowds sailed on.
Translated by the Author
Social & Sports Calendar
VFI President’s Prize
Tuesday 2nd September 2008
Rathcore Golf Club,
Enfield, Co Meath
Sponsored by Heineken Ireland
County Winners
1st Place: Cavan – 45pts, Ollie O’Dwyer (12), Matthew Gaffney (20), Jimmy Murray (22)
2nd Place: Galway – County – 41pts, Tommy Lawless (12), Gerry Raftery (18), Patrick Comer (20)
3rd Place: Kildare – 39pts, John Brennan (20), Kevin Lawlor (18), Colm Smith (20) (last 6)
4th Place: Wexford – 39pts, John Hosey (8), Tom Dunbar (11), Hal Reburn (14)
Visitors
1st Place: Irish Distillers Ltd – 38pts, Aidan Fogarty (15), Pat Flynn (17), Kevin O’Dwyer (12)
2nd Place: Heineken Ireland – 37pts, John Crowley (18), Dan Deasy (17), Michael Deveney (14)
3rd Place: VFI Credit Union – 36pts, James Farrell (9), Denis Corbett (15), Fred Daly (24)
1st Place: The Cavan team which won the overall members prize photographed
at the presentations L to R: Seamus O'Donoghue, Captain, VFI Golf Society. Jimmy
Murray, Val Hanley, President, VFI, Matthew Gaffney and Oliver O'Dwyer.
2nd Place: Galway County - L to R: O'Donoghue, Captain, VFI Golf Society. Patrick
Comer, Gerry Rafferty, Val Hanley, President, VFI and Tommy Lawless.
3rd Place: Kildare Team - L to R: Seamus O'Donoghue, Captain, VFI Golf Society.
Colm Smith, Kevin Lawlor, Val Hanley, President, VFI and John Brennan.
4th Place: Wexford Team - L to R: Seamus O'Donoghue, Captain, VFI Golf Society,
Hal Rayburn, Tom Dunbar, Val Hanley, President, VFI and John Hosey.
1st Place: Irish Distillers. L to R: Kevin O'Dwyer, Val Hanley, President, VFI, Pat
Flynn, Aidan Fogarty and Seamus O'Donoghue, Captain, VFI Golf Society.
3rd. Place: VFI Credit Union. L to R: James Farrell, Dennis Corbett, Val Hanley,
President, VFI, Fred Daly and Seamus O'Donoghue, Captain, VFI Golf Society.
©John Quirke Photography
HEINEKEN IRELAND VFI UPDATE READERS COMPETITION
WIN €150 now and be in with a 1 in 8 chance of winning €1000!
The red star in the Heineken logo is a well known trade mark for the brand and has been for a very
long time now. We have hidden the red star somewhere in this issue (not on this page) of VFI Update
magazine. All you have to do is send the number of the page the star appears to the address shown
below. It couldn’t be any easier, so go and find the page and enter the competition NOW!
WHAT PAGE DOES THE HEINEKEN STAR APPEAR ON IN THIS ISSUE?
Answers by email or postcard clearly stating your name and address, contact number and VFI membership number to Heineken
Competition, VFI House, Castleside Drive, Rathfarnham, Dublin 14, or you can fax to 01 492 3577 or email [email protected].
Congratulations to John Milne of John G Milne's, Barrack Street, Crinkle, Co Offaly, who won the September competition!
VFI Update October
VFI Update
/ November
October 2008 31
Sports & Social
T
VFI National Fly Fishing Championship
he 7th National Vintners Fly Fishing Championship took place
on Lough Mask on the 9th and 10th of September.
Unfortunately, the two-day event was hit by bad weather and
the anglers only fished on the Tuesday. Still, some cracking trout
were caught and once again the event was an outstanding success.
Sponsors
In recent years, Tipperary Water was the main sponsors and this year
Diageo Ireland took over that role. Dennis Markey, Trade Relations
Director with Diageo was in attendance and he outlined Diageo’s
delight at being able to sponsor the event. He said he hoped to
participate himself next year.
VFI President, Val Hanley also attended the reception and said he was
amazed at the numbers who had participated in the event. He also said
he was delighted to see so many VFI members and their guests
enjoying themselves.
Raffle
Tuesday night finished with the annual raffle for the local angling clubs,
Tourmakeady and Ballinrobe. Quite a substantial sum was raised and
Diageo Ireland doubled this.
Top Rods
Unfortunately, as mentioned above, the weather played havoc and
fishing on the Wednesday was cancelled. However, the Gala dinner and
presentations went ahead that night. The Gala Dinner was outstanding
and the service was top class, which is always the case in Burke’s of
Clonbur.
Thomas Burke, Burke's Bar & Restaurant, Kieran Browne,
Ciaran's Bar Ennis, John Cahill, Cahills of Kildysart, Co Clare,
Frankie Byrne, Val Hanley, VFI President, Dan Dennehy, VFI, Dennis
Markey, Diageo and Tom Sweeney, VFI
The Weather
As the group gathered in Burke’s of Clonbur on the Tuesday, the
weather was on everyone’s mind. Gale force winds had been predicted
for the week, but it was looking good for Tuesday. The anglers headed
out to Lough Mask and the conditions were quite good but as the day
progressed the promised wind arrived and most boats fished out the
last few hours of the competition in sheltered waters.
Reception
The participants arrived back to Burke’s Bar where they were greeted
with a Whiskey reception and complimentary drinks. While the anglers
mingled Tom Sweeney, John O’Shea and Dan Dennehy got right into
the thick of the action with the task of weighing the fish. Computer
genius, Michael McCarthy took all the details and in no time at all the
leader board was on display.
Dick Willis of the Bridge Bar Mallow was top Vintner,
pictured with John O'Shea, Dan Dennehy and Tom Sweeney
There were over 40 prizes including the draw winners. Dick Willis of the
Bridge House, Mallow, Co Cork was Top Vintner with a gross weight 3
trout of 2.604kg. Heaviest fish was caught by Willie Pat Sheehan from
Doneraile, also Co Cork. Willie had a super trout of 1.925kg. Winning
Team this year were Mike Keady, Tom Dennehy, Michael Hegarty and
Tom English. PJ O’Brien from Mallow won the first prize in the draw – a
weekend in Ashford Castle.
Thanks
The officers of the VFI Fly Fishing Championships would like to thank
Marie and Pat Cooney of Tipperary Water for their support in the past
and also Diageo Ireland for their support this year.
Thanks to Tom Sweeney, John O’Shea and Dan Dennehy for organising
the event and making it work like clockwork.
Burke’s Bar and Restaurant is now part and parcel of the
Championships and special thanks must go to the Burke family who
really know how to look after their customers. The food,
accommodation and drinks were all top class as usual.
Willie Pat Sheehan caught the Heaviest Trout
Sports & Social
MIDLANDS LICENSED VINTNERS’ GOLF SOCIETY
President’s Prize Day
John Morrissey
Date: 20th August 2008
Venue: Gowran Park
Sponsor: Diageo Ireland
Winner:
Kevin Farrelly
Third
Seamus Dolan
Second
Cat I
Cat II
Cat III
Mick Delahunty
Gerry Nea
Donald Meehan
Nicholas Murtagh
Past President’s Prize Winner:
Hugh Conlon
Captain’s Prize Day
Kevin Farrelly
Points:
Handicap:
39
11
40
38
29
38
33
40
Date: 10th September 2008
Venue: Rathcore Golf & Country Club
Sponsor: C&C Britvic
16
Overall Winner
Seamus Dolan
10
Cat I
Mick Delahunty
15
18
19
9
Second
Cat II
Cat III
Seamus Hayden
Kevin Farrelly
Mick McCawley
Past Captain’s Prize: Terry Coughlan
Points:
Handicap:
34
22
40
10
33
11
29
22
32
29
16
11
Suduko
HARD
SUDUKO - HOW TO PLAY
Fill in the grid so that every row, every column, and every 3x3 box ‘‘area’’ contains the
numbers 1 through 9. A number can appear only once on each row, only once on each
column and only once on each area. There’s no math involved. The grid has numbers,
but nothing has to add up to anything else. You solve the puzzle with reasoning and
logic. It’s fun. It’s challenging. It’s addictive.
The Buffalo Theory
One afternoon at Cheers (the bar where everyone knows your name), Cliff
Clavin was explaining the Buffalo Theory to his buddy Norm.
Here's how it went:
MEDIUM
'Well ya see, Norm, it's like this. A herd of buffalo can only move
as fast as the slowest buffalo. And when the herd is hunted, it is
the slowest and weakest ones at the back that are killed first. This
natural selection is good for the herd as a whole, because the
general speed and health of the whole group keeps improving by
the regular killing of the weakest members. In much the same way,
the human brain can only operate as fast as the slowest brain cells.
Excessive intake of alcohol, as we know, kills brain cells. But
naturally, it attacks the slowest and weakest brain cells first. In
this way, regular consumption of beer eliminates the weaker brain
cells, making the brain a faster and more efficient machine. That's
why you always feel smarter after a few beers.'
In light of the recent
financial turmoil, here's
some sound advice.
If you had purchased £1,000 of Northern Rock shares one year ago it would
now be worth £4.95, with HBOS, earlier this month your £1,000 would have
EASY
been worth £16.50, £1,000 invested in XL Leisure would now be worth less
than £5, but if you bought £1,000 worth of canned beer one year ago, drank
it all, then took the empty cans to a UK aluminum re-cycling plant, you would
get £214. So based on the above statistics the best current investment advice
is to drink heavily and re-cycle.
Last Issues Solutions ...
EASY
MEDIUM
HARD
KEEP YOUR BUSINESS RUNNING WITH THE RIGHT INSURER.
Whatever business you’re in, your local FBD representatives are always open to a
chat. They’ll give you an instant quote and advise you on the most appropriate
way to protect your stock, your premises, your staff and your customers.
&DOO LQWR \RXU ORFDO RIÀFH WRGD\ WHOHSKRQH RU HPDLO LQIR#IEGLH
BUSINESS INSUR ANCE
More cover for more businesses.
FBD Insurance plc is regulated by the Financial Regulator

FOR VFI MEMBERS O LY Interesting New Features roughout

Transcription

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