The Editor's Hospitality Blog

The sun is out and the capital's streets are filled with grown men and women in chicken suits, dalek costumes and deep-sea diving suits - it can only be Flora London Marathon weekend.

As ever, there are oodles of runners representing the hospitality industry - and this year we are determined to celebrate as many successes as possible, not just show a picture of Gordon Ramsay and Michel Roux jnr's sprint finish.

Next week on Caterersearch, we'll be listing the finishing times of all hospitality runners who get in touch, and offering a £40 Threshers voucher for the fastest time. To be in with a shout of winning a hamper of booze from Gordon's favourite off license, just email Emily Manson and let her know your time.

Meanwhile, good luck to all the London Marathon runners - including Gordon and Michel Jnr!

Hospitality professionals wishing to purchase a commercial property or compare the value of their property to current market prices now have an invaluable

new tool at their fingertips, thanks to the launch of the Caterersearch property channel.

On our property homepage, you'll find news of all the latest property deals across the industry, including the latest on Claude Bosi's sale of his two Michelin-starred Ludlow restaurant, Hibiscus.

You'll also find our comprehensive, easily searchable database of properties currently on the market. And you'll be able to sign up for our forthcoming property newswire service, which will ensure you are always first to hear of the latest sites to hit the market.

So, whether you are looking for a riverfronting hotel in France, or a characterful village inn in East Essex, make sure you add our property channel to your favourites bar.

This week, Caterersearch features an exclusive interview with arguably the UK's greatest ever chef, Marco Pierre White.

Marco's attentions might these days be focused more upon his expanding restaurant empire; but he will be forever remembered as the first British chef ever to win three Michelin stars, and the world's youngest ever chef to do so. To read his thoughts on Ramsay, handing back Michelin stars and and his decision to head up the third season of TV's Hell's Kitchen, click here.

This week, more than a hundred of hospitality's biggest names and brains converged on London's Grosvenor House Hotel to participate in the judging of the 2007 Catey awards.

Michelin-starred chefs rubbed shoulders with public sector caterers, hotel chain supremos mingled with country-house hoteliers. All involved left the hotel with lips firmly sealed - but I can assure you that our judging panels have once again produced a set of winners that will sit well in the pantheon of previous recipients.

Cateys night this year falls on July 3rd, and you'll find the results of every category - including the Lifetime Achievement Award, which is given every three years and was last won by Anton Mosimann in 2004 - here on Caterersearch on the night.

O dear. Just when everything was going so well, I had to go and blot my copybook.

This weekend saw the climax of the 2007 Acorn Awards. For the twenty first time, Caterer and Hotelkeeper celebrated the achievements of thirty high achievers under the age of thirty from across hospitality, first with a day of networking, and then with a more formal awards lunch.

The Acorn weekend was played out against the stunning backdrop of Pennyhill Park Hotel and Spa, whose GM, Julian Tomlin and his team left no stone unturned to ensure that our winners were wonderfully welcomed, magnificently lunched, dined and accommodated.

Given such generosity of spirit on the part of all at Pennyhill Park, one might have thought the least the Caterer editor could do would have been to settle his bill on leaving.

Sadly, in the blur of thank yous and goodbyes after the awards lunch, I managed to negotiate myself through the front door of the hotel, into my car and onto the M3 without troubling the front desk staff.

Apologies have, of course, since been made, and accounts settled. Still, guests, eh? Can't live with them, can't live without them.

When thirty of hospitality's highest achievers get together at a five-star hotel for a weekend of fun and networking, it can mean only one thing: the Caterer and Hotelkeeper Acorn awards have come around again.

This year, Surrey's luxurious Pennyhill Park Hotel and Spa provided a suitably spectacular backdrop to the 2007 Acorn Awards, which celebrated the career successes of thirty individuals under the age of thirty.

Make no mistake: our winners are all destined to graduate to even greater successes in the years to come. To learn more about these future captains of industry, check out Caterersearch's Acorns coverage now.

I haven't met Bill Marriott, but I have a hunch that if I did, I'd rather like him. Bill is the chairman and CEO of Marriott International, and therefore a very busy man.

He is also 75 years old, and therefore unlikely to have his finger on the pulse of internet technologies. Yet Bill found the time and the inclination to launch his own blog, Marriott on the Move, in January of this year. Go Bill!

True, some of his postings are too syrupy for comfort - witness his Mother's Day posting, Remembrances of Mom, which makes The Waltons seem like a gritty docu-drama - and one can't help imagining there's a team of script writers on hand to ensure he'll never get RSI from hammering the keyboard on his PC. Still, you have to applaud his efforts to communicate with staff and customers around the globe through the medium of web.

Beside a headshot of a perma-tanned, immaculately coiffured Bill, his latest blog describes his company's commitment to social corporate responsibility. As Bill puts it:

I feel it's our company's duty as a good corporate citizen. But we've also found that doing the right thing adds to the bottom line.

He's right, of course. Encouraging employees to take part in activities aimed at protecting the environment and assisting the disadvantaged is a great means of building a positive brand image and a healthy team spirit. Check out Bill's blog to learn more about Marriott's community projects.

Better still, let us know what your business is doing to salve its moral conscience.

There's an interesting new posting on Evanomics, the blog written by the BBC's economics editor, Evan Davis.

Evan is on a mission to help the masses "understand the world, using the tool kit of economics". On this occasion, the concept of value engineering comes under his scrutiny.

Those clever people at the London 2012 organising committee have revealed the logo for London's Olympic Games - and the public response has been less than enthusiastic.

Given that their spikey hedgehog of an emblem cost around £400,000 to develop, it's easy to see why the knives are out.

A London 2012 spokesperson called the logo "modern. bold [and] flexible".

Postings on Radio Five Live's 606 message board beg to differ: they call it "s**t" and "a bit urgh", and suggest Blue Peter viewers could have done a better job.

Elsewhere, claims have been made that the emblem plagiarises the logo of cult 70s kid's show, Tiswas.

The hospitality industry has more to gain from a successful Games in 2012 - so do you think this logo will work hard to enough to convince the world that the UK is a destination of choice?

let us know what you think.

I'm off to the Hospitality Action Question of Sport dinner at Wembley Stadium tonight. The idea is that guests get wined and dined, check out the stadium's makeover and test their knowledge of sporting trivia, while the industry's charity makes pots of cash.

I'll report back tomorrow on what goes on. Meanwhile, to get in the mood, a few of us have racked our brains to contrive a 'top ten' of sportstars with hospitality connections.

Can you think of any we've missed?

Gordon Ramsay seemed set for a career-making sign-up to Rangers FC, before a cruciate knee ligament changed his plans. Lucky he could cook a bit ...

Terry Venables Current England assistant coach, El Tel once owned a nightclub called Scribes West on Kensington HIgh Street.

Lee Dixon Former Fat Duck shareholder Lee Dixon still co-owns the Riverside Brasserie on Monkey Island.

Frankie Dettori This year's Derby winner lent his name to the chain of restaurants he launched in partnership with Marco Pierre White.

David Coulthard co-owns Monaco's "chic, affordable and accessible" Columbus Hotel with Malmaison mastermind, Ken McCullough.

Sir Alex Ferguson managed Fergie's pub after his playing career ended. Downstairs bar, the Elbow Room was apparently named in honour of his robust style of play.

Together, Sir Ian Botham and Alan Lamb (AKA Beefy and Lamby), are the face of British meat.

Shoeless Joe's Bars may not have worked out, but Victor Ubogu now runs a corporate hospitality company firm that's got a packed summer and autumn schedule.

Roberto di Matteo followed his Chelsea career by opening two restaurants, Friends and Baraonda, a stone's throw from Stamford Bridge.

(... to sound of barrel being scraped ...) Christian minister and erstwhile heavyweight boxing champion of the world, George Foreman is now making the world a thinner place, thanks to his Lean, Mean, Fat-reducing Grilling Machine.

Do you know the name of the captain of the 2002 Winter Olympics women's curling team? If so, we could done with you on our team at last night's Question of Sport fundraiser in aid of Hospitality Action.

The event was held at Wembley Stadium, whose Delaware North catering team produced a great tuna nicoise starter and a perfectly pink lamb main. Delaware North Companies UK MD Simon Dobson opted not to apply the one-hour blackout rule adhered to by many London restaurateurs between 9 and 10pm last night in support of climate change campaign, Lights Out London. Just as well - the vertiginous escalators at Wembley are hard enough to negotiate at the best of times, never mind by candlelight.

A great crowd turned up. I saw Ian Styles from Elior, who gamely brought along a real sportsman, Wasps and England rugby player Simon Shaw. David Field from Nestle was there; Malcom Plows from Coca Cola, Andy Kemp of 3663 and Arena, Peter Hazzard ...

In the event, the Coca Cola team won the event, but more importantly, £82k was raised for Hospitality Action.

By the way, the name of the curling captain was Rhona Martin.

Congratulations to everyone at the British Hospitality Association, which this afternoon marks its centenary year with a celebratory lunch at the Grosvenor House Hotel, London.

For our part, we have marked the occasion by inviting BHA Chief Executive, Bob Cotton, to guest-edit Caterer and Hotelkeeper this week. Bob's issue hits the news stand tomorrow, and is as thought-provoking as you would expect from a man known for his stongly-held opinions.

I'm going along to today's lunch, and I'll report back on what goes on later on.

The 2007 Cateys awards are over, and once again I'm left with a roster of worthy winners, a hatful of memories and a sore head.

If you were there, I hope you had a great time. If you weren't, here, in no particular order, are just a few of my highs and lows from the night.

* I'm always amazed by how many people are involved in pulling together an awards function. As I arrived in the Great Room, mid-afternoon, a swarm of staff and technicians were setting tables, ironing tablecloths, rigging lights, hanging light curtains, even painting walls. The faces of the guys responsible for building the tower of champagne glasses were a picture of concentration.

* Sabrage isn't an easy art to master: just as guests began to drift in for pre-dinner drinks, a hapless Grosvenor House staffer managed to total a whole bottle while trying to lop off its neck with a sword.

* The Grosvenor House Hotel is looking well. I had a suite upstairs, lucky me, and the makeover has resulted in really welcoming guest rooms, and a lobby area that works well.

* Guest presenter, Dara Ó Briain, was great company during the soundcheck in the afternoon. he told me about some of his worst experiences of presenting events, including one bash where every table was festooned with balloons at eye-level - "I felt like I was telling gags to a roomful of ballonheads, and they could only see me from the waist down." During the Cateys, he described the difficulties of presenting in the round (this year's Cateys were conducted on a circular stage in the centre of the Great Room). It's a great format, he said, "because it means half of you get to see my arse at any given moment".

* Radio mikes should be treated with extreme caution. My hands-free headset mike sounded like a good idea, but its tendency to cut out through my opening speech left people comparing me to R2-D2, a Dalek and Norman Collier.

* Great food, as usual, from the team at the Grosvenor House. Marcus Wareing called the veal main course the best he had ever tasted at a Cateys night.

* Cigar-smoking Richard Shepherd doesn't approve of the smoking law, as became abundantly clear in the lively conversation at our table over dinner.

* Congratulations to Yo! Sushi's Robin Rowland for the most vigorous celebration of the night - brandishing his statue in the air, he reminded me of Sir Bobby Moore holding the World Cup aloft in '66.

* The most touching moment? Richard Shepherd's bearhug with Terry Holmes, after Terry had announced he was the recipient of the Lifetime Achievement award. Richard's standing ovation from the audience was also a bit special.

* Chef Director at Lexington Catering, Rob Kirby's five o'clock shadow almost took the skin off my face when he gave me a great big kiss at end of the night.

* Best dressed guest? Clearly Simon Woodroffe (check out next week's Caterer for photo).

I got my first taste of the new Wembley Stadium on Sunday, when I attended the Community Shield match between Man Utd and Chelsea. The place looked beautiful: blue sky, red seating and green grass combined to magnificent effect.

However, the People 1st representative who kindly hosted me for the day cannot have been too impressed by the bar staff that served us our pre-match pint of lager. Clearly, here was someone in dire need of a bit of skills investment ...

You might think that paying £3.50 for a plastic mug of lager would entitle you to a civil response to your order, perhaps even a smile. You'd be wrong.

The punter in front of us asked to have his pint replaced with one with a head of froth. The attendant instead sploshed the dregs from one of an array of half-empty beakers beside her into his pint, like a broke student minesweeping in the Nelson Mandela bar, creating all the fizz of an Anadin past its sell-by date.

As we stepped up to the counter, she scrutinised us wordlessly. Were we another couple of trouble makers about to make her life difficult by demanding lager with a suggestion of carbonation? the truth was even worse than that: I was about to attempt to settle a £7 bill with a £20 note. This flaming liberty drew a withering look and a silence that was broken only by an expansive sigh.

Now, I know that serving lager to 80,000 baying football fans must bring its own challenges. Still, I reckon visitors to our national stadium deserve a modicum of respect and civility. Having enjoyed the hospitality of the staff at the O2 Dome recently, I know it's not an imposssible ask.

In this week's Caterer and Hotelkeeper, we offer twenty surefire ways to hang on to your most valued hotel, restaurant, bar and contract catering staff. Here are just five of them, to whet your appetite.

Our top twenty was put together with the assistance of such luminaries as Jane Sunley, from learning providers Learnpurple; and Sean Wheeler, group director of people development, Malmaison/Hotel du Vin.

ONE Keep things interesting: vary tasks and responsibilities to avoid staff boredom.

TWO Carry out regular appraisals: formal objectives provide focus and motivation, as well as a valuable communications channel.

THREE Don't be a harsh critic: avoid a blame culture, but let staff to learn from mistakes made.

FOUR Allow people to grow: allow employees the chance to strectch themselves and shine.

FIVE Say thank you: easy to do, just as easily forgotten.

Let me know what tools you use to motivate staff and keep them onboard.

Spare a thought for our embattled pub and bar operators. First, there was the bureaucratic headache of the updated Licensing Act to negotiate, in 2005.

Then, in July of this year, there was further upheaval and an increased burden of responsibility when the ban on smoking in public places went live.

Now, we learn that smoking ban and Licensing Act are conspiring together to place some high-street operators in a legal cul-de-sac.

The smoking ban dictates that customers have to head outside to light up, either in a dedicated space or outside on the pavement. If they don’t, license holders are held to account.

But then who is to blame if clusters of smokers act noisily or rowdily outside and become a nuisance for local residents? You guessed it: it’s the license holders – and the Licensing Act empowers local authorities to suspend licenses and impose enforced periods of closure upon them.

In other words, compliance with one law is, in some cases, directly leading to non-compliance with another.

Of course operators need to be mindful of their duties to their local community; but for local authorities to take such a Draconian approach so quickly (and examples are already emerging) is unfair. They should cut operators some slack as they come to terms with the huge changes to their commercial landscape in the past year.

Read more news on the licensing change on Caterersearch.com

I found a dusty old book at my parents' house this weekend, which set me thinking about the hospitality industry's continuing problem with public perceptions of its potential to offer a worthy career path.

Called Careers for Boys, the book was published in 1938 and features a range of insights into the various jobs and professions open to young men seven decades ago that are quaintly dated. "It is a mistake to assume that the coming of the motor age has done away with the necessity for veterinary surgeons", begins one chapter; while another states that "Today, as ever, the sea has an irressistible appeal for the manly, adventure-loving type of British youth".

I scanned the contents page for any mention of catering and hotelkeeping, and found none. Finally, under a concluding round-up at the back of the book entitled "Other careers", I found hotel and restaurant work listed among other such marginal pursuits as brewing, the Ministries and plantation work ("Life in distant parts of the Empire always has a strong appeal").

When I left University in the late Eighties, it never occured to me to enter the world of hospitality. Indeed, when a friend of mine accepted a full-time job managing a restaurant in Bristol after we graduated, I remember thinking her choice a very odd one. In the four years since I joined the Caterer, my views have altered hugely, to the extent that, if I had known 20 years ago what I do now I reckon I would have spurned journalism in favour of a career in hotels.

I can understand why hospitality held such low currency for careers officers seventy years ago. Hotels were far fewer in number than now; and the restaurant and contract catering booms were still decades away. But why does the image problem persist in 2007?

I think we need more role models the general public can relate to. When youngsters think about hospitality, Jamie, Gordon and Marco spring to mind, along with the poor, beleagured drones they bark at. But these public figures are atypical of the industry.

Instead, we need to ensure that the mention of hospitality conjures images of job satisfaction, international travel, creativity, even glamour - for these are all pleasures that a career in hospitality can offer. Do children appreciate that GMs can live in style in exotic locations around the globe? That sommeliers are courted by wine merchants and get to tour vineyards and champagne caves? That hotel reception staff get to speak to a huge range of people, anonymous, famous and infamous? And that all these job functions, carried out well, can create enormous personal fulfilment? Probably not.

How we alter misconceptions, I don't know. But I have a nagging doubt that hospitality is no better at shouting about itself now, than it was in 1938.

Yesterday I wrote a blog in which I bemoaned the lack of role models in the hospitality industry, other than the usual TV-chef suspects.

It subsequently occurred to me that Springboard's forthcoming Buddy Day offers you and everyone else working in hospitality to become role models for a day.

Each year, on Buddy Day, hospitality workers bring a companion in to work, to highlight to them what a great place the world's fastest-growing industry is to work in. For employers, the initiative also offers the chance to showcase jobs and careers in your business and to meet potential new recruits.

Springboard describes its 3663-sponsored Buddy Day as:

"a hands-on work experience day that involves the candidate (The Buddy) shadowing an employee for a day. Buddy Days provide candidates with a taste of what a particular job involves, the skills and attributes they would need and a chance to sample the atmosphere of a particular working environment. It could literally be anything from shadowing the MD to helping out in a kitchen or assisting in a leisure club. In fact, it could be just about anything involved in your business operation."

Buddies are typically either potential recruits (youngsters in school, college or university, the unemployed, career changers and returners) or influencers (parents, teachers, career advisors, Jobcentre Plus advisors, councilors - or anyone in a position to promote the sector positively).

Springboard's Buddy Day takes place on Thursday 1st November. To get involved, contact Springboard directly.

In a recent blog I reported on how Marco Pierre White, AA Gill and Tom Parker Bowles had linked up for a photoshoot in support of industry charity, Hospitality Action. this week's Mail on Sunday published the fruits of their labour.

The three agreed to pose together for the latest HA awareness advert. This ongoing series of adverts depicts top chefs suffering the sort of life-altering set-backs often experienced by beneficiaries of HA funding. Previous ads have portrayed Raymond Blanc being led by a guide dog, Heston Blumenthal living rough and Anton Edelmann languishing in a hospital bed.

Once they had finished the shoot, AA Gill and Marco went out to lunch at a restaurant Gill was reviewing for his Sunday Times column, still in full tramps' outift. In the column - which is well worth a read for a first-hand account of the day - Gill describes being "dressed up in a vomitous suit by Detritus and Garbage and a stinking, slimy shirt and dead man’s shoes. My face was distressed and my ankles blackened, and snot was rubbed into my hair."

The first day of the new year was an exciting one for Trunkwell Mansion House proprietor, Bob Walton. As well as formally taking over as the new chairman of the Restaurant Association, Bob was also made an MBE in the Queen's New Year honours list.

Bob described the award as "a wonderful feeling, it's made my Christmas wonderful." But according to the Reading Evening Post, Bob's local MP was not so thrilled. Frustrated that his ongoing campaign to secure a knighthood for Reading Football Club Chairman John Madejski was again unsuccessful, Martin Salter, the member for Reading West, said:

“It’s a weird and wonderful system when you can acquire an honour for running a restaurant and yet other people who have done many good things are still waiting in the queue.”

Mr Salter is clearly unaware of Walton's four-year vice-chairmanship of the Restaurant Association, and his strong track record in promoting Hospitality to youngsters as a career of choice.

There were also MBEs for John Williams, Executive Head Chef at the Ritz and Chairman of the Academy of Culinary Arts; and Lesley Gardner, secretary to the chief executive of industry charity, Hospitality Action. Gardner has worked for HA for 37 years, during which she has been actively involved in all aspects of the charity.

HA chief executive Penny Moore was thrilled for Lesley, saying:

"Whilst Lesley isn't employed in a welfare or beneficiary support role, she has continually taken it upon herself to become actively involved in the beneficiaries' welfare in her own time. This is way over and above what she is required to do. She is a truly remarkable individual and I am absolutely delighted, in this, our 170th year, that she has achieved public recognition through this great honour.”

Congratulations to Bob, John and Lesley from all at Caterersearch.

Have you ever wanted to know the secret to attracting the very best hospitality workers to your company? Or wondered what other companies do to be selected as one of Caterer's Best Places to Work in Hospitality? Look no further.

Hospitality recruitment specialists, HR on Tap have sent me a list of reasons why some companies fail to find good staff. There's some good stuff here, I think:

Are you looking in the right place? An advert in trade press will hit people in the right industry, but most readers will statistically be outside your region and most will probably not be looking for a new job. Local papers have similar problems – you get the location right, but not the industry or job seekers. Spread your net wider and it’ll be easier to catch the right people.

Are you offering the right package? Too much money is just as bad as not enough! You need to be competitive but without either making applicants suspicious or imagining the job is more senior than it really is.

Are you looking for Mr / Ms Perfect? Be realistic – it’s really rare to find the absolute perfect match of experience, skills and qualities that you imagine the role needs. How much of it is essential and how much can you train? The more open-minded you are, the more candidates you’ll have to choose from.

Are you flexible enough? If you offer flexible working, flaunt it! It’s a major plus for many people to know that they’ll get a decent work/life balance or be able to work around the school run. Be explicit about this in your adverts

Do you have to advertise? You might find that your perfect candidate isn’t actively looking for a job. Do your homework and you might just find that gem hiding away somewhere, just waiting for the perfect opportunity to coax them away.

Are you prepared to train someone? It might not be as painful as you think. How about someone from a completely different industry? Just because they’ve never worked in your industry before, doesn’t mean they can’t. And if they have transferable skills from another industry, you’ll probably find training doesn’t take nearly as long as you’d think.

Are you well known as a good employer? If not, why not? It’s not all about the money. For some people, switching employers is a big deal and they need to know they’re doing the right thing. You don’t have to be a huge corporate to have a strong employer brand! Get known as a great place to work and you’ll soon reach a point where great people approach you, rather than you having to hunt them down.

Think like a marketing expert! If you can get your head around how to attract customers, then attracting staff isn’t so different. Understand your audience, know where to find them, give them what they’re looking for.

Don’t try to change people. If you want to find real star performers, put talent first (the behaviours and actions that come naturally and are hard to teach) and skills, experience and qualifications last. It might take a couple of days longer to train the person in the skills you need, but it’ll be worth it in the long run. Trying to change behaviours might succeed to a degree, but rarely to any great extent.

Yesterday's Mail on Sunday quoted the British Hospitality Association's chief executive, Bob Cotton as saying that his industry considered British applicants "unemployable".

Cotton's comments were made at a recent parliamentary inquiry into tourism. Now he has written a response to the Mail on Sunday article, which I'm reproducing in full below. What are your thoughts on the issue? Do many British youngsters lack a decent work ethic? Do workers from overseas provide a long-term solution to staff shortages in hospitality? And what should be done to draw greater numbers of British workers into the sector?

"Last week, in giving evidence to the Parliamentary Select Committee on Tourism, the high incidence of employment of migrant labour in the hospitality industry was raised.

I believe that this is one of the major challenges facing the industry. Hospitality employs so many migrant workers because it is clear that few British youngsters want to make a career in the hospitality industry – at a time when unemployment among British young people is high and rising, and when too many others are on benefit.

Of course there are many British workers, like overseas workers, who are highly motivated, very willing to work and eager to learn new skills. The industry would far prefer to recruit these young people if they were available but many employers have found, too often, that British youngsters lack a work ethic and the motivation to learn. When migrant workers are knocking on their door and asking for a job, then it is little wonder that hospitality employers look to overseas workers to fill the many excellent and worthwhile jobs that are available.

The industry has always been highly cosmopolitan. The current wave of migrant workers is nothing really new. It follows a similar influx of workers from other countries in the past, and the industry – and the general economy - has gained hugely by their presence.

If the education system could produce more young British people who are more motivated to work, want to learn new vocational skills and are keen to make a career in one of the most important of this country’s economic drivers, then employers would snap them up.

Political spin supremo Alistair Campbell last night urged the hospitality industry to speak with a single voice when lobbying government.

Speaking at the Arena Lecture at London's Intercontinental Hotel, the former director of communications and strategy to Tony Blair admitted he had been surprised to discover the size and scale of the industry while researching his speech. Given the range of social and economic issues facing hospitality operators, he said, hospitality has an opportunity to make an impact on government.

"You've got a right to make your voice heard", he added.

Campbell told guests that effective political lobbying depends upon understanding government's bigger picture and presenting clearly on the "big points where you've got to be heard".

The event saw 3663's Andy Kemp step down as Chairman of Arena. He is succeeded by Mat Baker of P&G Professional.