SSC is making its mark in catering education
In response to Clive Robertson's comments about the Sector Skills Council (SSC) (Caterer, 24 April), as a member of the SSC editorial panel, I don't feel that education has been missed out or its value denied or diminished.
As Bob Cotton pointed out (Caterer, 1 May), the SSC is about making employers the driver behind the influencing of skills, and working with existing partnerships to bring about the changes that are needed to help the sector increase productivity.
As a restaurateur faced with a chronic shortage of skilled workers, I approached the SSC with a solution to the skills shortage facing the Indian catering sector.
I found the support and advice given by the SSC to be tremendous, and, as a result, a college has been set up in Bangladesh, affiliated to Coleg Llandrillo in North Wales, to offer NVQ Level 1, 2 and 3 training in catering. The college has met with an overwhelming response from the Indian catering industry, as the skills shortage is faced by everyone in the sector.
The new SSC will form partnerships with education, inform them of what is required and negotiate the best way forward. Mr Robertson's image of the SSC as an ostrich is quite difficult to understand, as ostriches do not actually bury their heads in the sand.
K Hussein, Restaurateur, by e-mail
Indeed, one could say that ostriches have long necks and can see far ahead. - Ed.
When they make money, they go at a good clip
Having always been told that American hotel managers, in general, are far better at turning a profit than their European counterparts, my son has eventually given me an insight into how they may, in part, achieve this.
The other week, he was staying in a well-known four-star chain hotel in Tulsa, Oklahoma, when he had occasion to go to reception and ask for some paper clips.
The receptionist then gave him a box of clips, but he told them that a full box was not necessary as he only needed three paperclips in total.
The clerk then handed him the requested three paper clips and said: "That will be 30 cents, please."
Dumbfounded, my son handed over the money.
No doubt there is a lesson to be learnt here for receptionists in the UK, but I'm stumped if I know what it is.
Peter Crome, Managing director, Chewton Glen, New Milton, Hampshire
Youth and enthusiasm are a rare mix nowadays
Can David Goldfarb (Caterer, 24 April) please tell us where to find youngsters "with energy and enthusiasm"?
We have, in the past couple of years, been keen to take on the young. We have invested in training packages, and offered the packages to the staff. They weren't interested because, basically, it meant that they had to apply themselves and do some studying.
We find that staff loyalty is sadly lacking. Many drift from job to job; they come to work when they choose, do the work (or not) and walk out if you remonstrate with them. Of course, they always blame you and call you a terrible employer.
Last year, we ran an Essential Food Hygiene course in-house so that the staff wouldn't need to travel. We closed the hotel for the day and supplied lunch - of the eight who attended the course, we have only one left on staff.
Mr Goldfarb refers to young people who "have a positive approach, sharp presentation, and have managed their careers well and kept their skills up to date". In our experience, the young present applications incorrectly spelt or incomplete, and sometimes have wild imaginations as to their abilities.
We interviewed a young chef who wanted to take over the cooking for a 42-cover restaurant but had never heard of a goulash and, when asked to make an apple crumble, went to the nearest supermarket and bought packets of crumble mix.
Mr Goldfarb's last statement is correct, however: "They have the ability to add value to a company." That is what everyone needs to remember, including young people.
Employers take you on to do a job of work; they are not charities, they provide work and, at the end of the week, pay you for a job well done. If the work is not well done, the business will go downhill and your job, and your money, will go with it.
Sue and Ken Dyson, Sandbeck Private Hotel, Whitby, North Yorkshire
Tamper-proof labels are a sticking point
Can anyone help? I have been looking for a tamper-proof label to put on our jam and chutney jars and sauce bottles, etc. I have tried many companies, but to no avail.
I need a sticky label about 4.5cm long and 1cm-1.5cm wide, maybe printed with fruits or our name, "River Cottage Foods", or in the style of Bonne Maman's Jam's labels.
Can anyone send me samples and prices for, say, 2,000, 3,000 or 5,000? Many thanks in anticipation.
Nicholas Coombs, River Cottage Foods, 7 West Quay Mews, 12 West Quay Road, Poole, Dorset BH15 1JD
Ex-management team mourns Méridien fate
We have watched over the past months, with growing incredulity, the continuing downward spiral of what used to be a successful and distinctive hotel business.
Le Méridien (Caterer, 1 May) used to be distinctive for a lot of good reasons - year-on-year significant profit growth and global expansion, built on a solid platform of hard work, professional pride and a belief in people, values and teamwork.
It seems now only distinctive for a series of press headlines containing words such as "crisis" and "casualty", and phrases such as "bank covenants", "the value has slumped" and "in the hands of a syndicate of banks".
We were singularly stunned by the revelation that one of the looming options for the chain is to be put it into administration.
What a fall from grace; what a sense of impending loss for all those who devoted significant parts of their professional lives to make it a success as a hotel brand with a French accent and a respect for local culture - the only company that many wanted to work for.
One can certainly accept that most of the industry is suffering from force majeure at the moment, but why is this particular group apparently worth less than its debt?
Perhaps one could gain some insight by reading the recent press statement from OHT hotels in Bangkok, announcing yet more of the chain's hotels going to the competition: "We have found an alliance that respects and shares our values and that is committed to building and strengthening our relationship."
We mourn what seems now only to be predictable - the passing of an elegant European lady that had the world at her feet.
We will, however, always remain inspired and bound together by the memories and formula of our collective past success - one team, one voice.
With affection and sadness,
The former management team of Le Méridien Hotels and Resorts