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ON THE MENU

Common sense options for your on-site food servings…

 

KEEP THE CUSTOMERS happy with a wealth of catering options to suit all tastes.

 

According to a YouGov survey of Britain’s most popular dishes, roast chicken just overtook fish and chips at the top of the taste bud pops.
For the record, both share 85 per cent of the adult popularity vote, with the all-day English breakfast hot on their heels at 83 per cent.
In an ever-changing world, it is good to know some of the old traditions still have staying power.
But ignore the march of not just new eating habits but preferred ordering techniques at your peril. It is no good sitting back and watching your residents receive their Just Eat, Deliveroo and Uber Eats deliveries bypassing your on-site restaurant and take away options.

If Covid taught us anything it was to be flexible with our hospitality business and to embrace new ways of creating business. That means reaching for the clouds with an assortment of your own bespoke APPs to boost business including holiday cabin deliveries.
Personally, while juggling the grandchildren and their bingo cards, I loved ordering my holiday park drinks from my table via an APP only to have them arrive at the table within minutes.
Statistics provides the power to make knowledgeable decisions about our on-site catering. In another survey, OpenTable found that the average British person spends over £4k on dining out each year – that’s a quarter of some people’s annual income.

 

HAVEN HAS LAUNCHED its own Academy to train chefs for its 40 plus holiday locations.

 

EATING OUT
The study also revealed that Brits eat out 1.5 times on average per week and spend about £53 per meal. We are now seeing the evolution of industry trends, fuelled by the population’s growing appetite for eating out.
Increasingly, all-day eating is becoming the norm. Set meal times are a thing of the past – people want to be able to grab a bite to eat at any time of the day in a casual and informal environment.
Why limit yourself to just on-site customers when you can build a reputation and extend your reach throughout your geographic area. South West Holiday Parks teamed up with an award-winning Devon restaurant business as part of an overhaul of its leisure facilities at Coast View Park. The new ODE&Co restaurant welcomes park guests as well as the general public.
Visitors to the 120-seat venue can enjoy sour dough pizza cooked in a wood-fired oven from an open kitchen and prepared with impeccably sourced ingredients including organic flour and 100% buffalo mozzarella from Laverstock farm in Hampshire.
ODE&Co also takes advantage of the fresh seafood available on its doorstep, serving local catch, crab, lobster and grills. Locally sourced beverages include craft ales from Two Beach Brewing Co, organic and bio dynamic wines, local ciders on draft and soft drinks.
The restaurant has panoramic views of South Devon coast from the newly created inside and outside seating areas. The restaurant will also offer take away and delivery services using electric vehicles.
Catering to a wide range of budgets and tastes can create challenges for operators – particularly when you’re looking after diverse needs and expectations on the same site, from campers in tents to guests in luxury holiday lodges.
It’s an issue they recognise at the award-winning Tyddyn Isaf Camping and Caravan Park in Dulas, Anglesey.
The Anglesey campsite has been owned and operated by the Hunt/Mount family for 45 years. Long before a restaurant was created on site, however, food was still on offer, thanks to a very forward-thinking purchase of a pizza oven.

 

SERVICE WITH A SMILE is always appreciated. Pic. Golden Sands Holiday Park.

 

While guests can enjoy a casual meal in the restaurant, there are also options available for those who want to dine alfresco.
Thinking outside the box and a firm believer in supporting local businesses, Tyddyn Isaf partnered with The Great Orme Brewery to create their own range of four local ales and a craft lager.
Catering surely is a complicated business. Add to those complications the challenge of recruiting and retaining good staff and you will know that making money through on-site catering is not for the faint-hearted.
Hospitality and catering professionals met recently to discuss apprenticeships and their role in reducing the severe people and skills crisis in hospitality and catering. The common issues were recruitment and ensuring a path of continuous professional development.
Food prices have gone up at their fastest rate in nearly 30 years - but there is worse to come, experts have warned.
Soaring food costs and the energy bill crisis drove inflation to 5.4% in the 12 months to December, up from 5.1% the month before, in another blow to struggling families.
The last time inflation was higher was in March 1992, when it was 7.1%. And with gas and electricity costs set to rise further in the spring, analysts predict it will reach that level again.
As one of Britain’s leading family holiday companies Haven own and operate 40 award-winning family holiday parks throughout England, Scotland and Wales. Haven appear to be opting for do-it-yourself solutions, covering their catering bets with options for extreme ends of the food chain.
Holidaymakers heading to Lincolnshire’s coast could have another option for their meals with a number of jobs being advertised at a Burger King in a holiday park.
Numerous jobs are being advertised for roles at a restaurant in Mablethorpe - but the fast food chain is yet to confirm whether it will be being built.

 

ENSURE FIXTURES and furnishing suit your target market and menu offering. Pic. Hubbox

 

HOME GROWN
Haven is also introducing an opportunity for budding chefs to receive on-the-job skills and experience training as part of its new Haven Chef Academy.
This new training academy will provide fundamental learning experience for 200 specially selected trainees who will be inducted into an 18-month development programme with access to world class kitchen facilities, working alongside professional chefs as well as having a personal talent coach and mentor. Once initial training is completed, trainees will be placed at one of Haven’s coastal parks across the UK to embark upon priceless on-the-job training.
“This is a fantastic opportunity for anyone who is eager to get into the food & beverage industry,” said Anne Blyth, Talent Director at Haven. “This carefully curated programme will be hugely beneficial to all those selected, giving applicants the tools they need to begin a fantastic career and get that essential on-the-job training which is very hard to come by these days”.
Successful applicants will start their time at Haven Chef Academy with an initial accelerated eight week learning programme that will provide them with a sound start into the industry with several tailored masterclasses and live demonstrations leading into an on-the-job learning structure. The selected trainees will be lucky enough to be earning whilst learning at one of the best places in the leisure industry – plus they will gain a professional industry recognised apprenticeship qualification through Haven’s training partner Lifetime.

 

TAKE A REGULAR STOCK CHECK of your restaurant offerings to ensure it is suiting your customers. Pic. Cofton Holidays.

 

“Emerging out of several lockdowns where the appetite for jobs have been slim, this is an immense opportunity for those who are struggling to get back into the hospitality industry,” said Joe Hurd, celebrity chef and Lifetime Ambassador. ”These opportunities are hard to find and as no prior experience is needed applications are open to all who are hungry to start their culinary career and gain from the expert tuition on offer.”
WITH millions of British holidaymakers heading for holiday parks in the UK this year, one of the major attractions for most visitors was that the cooking would be done for them. Catering is the vital ingredient of the holiday park business menu.
From high-class restaurants to family-friendly pizza cafes, the choice on offer at many locations is vast. Quality food and good surroundings are key to the restaurant enjoyment factor with staff service and excellent menus par for the course in these competitive times.

 

 

Moving On Up

Moving On Up

At Coast View there is a mixture of accommodation on offer to suit all tastes and budgets, including spacious luxury lodges, modern wooden chalets and static caravans

At Coast View there is a mixture of accommodation on offer to suit all tastes and budgets, including spacious luxury lodges, modern wooden chalets and static caravans.

With a host of extensive improvements completed in 2016 and further plans on the table for the future, Coast View Holiday Park in Devon is going from strength to strength. The park is the flagship site for South West Holiday Parks and is nestled in the hills overlooking the pretty seaside village of Shaldon. Bought by the company in 2012, Josh Donald, and his team, has turned the tired, dated park into a modern site with first class facilities, excellent customer service and strong links with the local community.

“We see an average of 7,000 guests a year and that figure is growing year on year” reveals Josh Donald, Managing Director of South West Holiday Parks. “Moving forwards we hope to see that number rise, especially with the improved infrastructure and facilities in place as well as our new luxury lodges with their boutique hotel feel.” Last year saw the opening of Coast View’s new heated indoor swimming pool, complete with a toddler pool and boasting sea views. The park also launched a new restaurant in 2016 - ODE&CO at Coast View - with celebrated local chef and restaurateur, Tim Bouget. The bright, contemporary Italian restaurant is at the heart of the park and is proving to be a popular addition with guests.

BRIGHT FUTURE : “We have already carried out extensive changes at the park over the last few years, but we aren’t stopping yet. We have plans for more luxury lodges to be created and have already had great interest from potential owners about these,” explains Josh. “To compliment the swimming pool, we plan to add a luxurious spa and beauty rooms as well as a state-of-the-art fitness suite and envisage this being in place by 2018. Our much-awaited Portland Drive development is now open and we are currently working the new phase of lodges.” At Coast View there is a mixture of accommodation on offer to suit all tastes and budgets, including spacious luxury lodges, modern wooden chalets and static caravans. The park is open 365 days a year for holiday home owners and holidaymakers can visit between April 1st and November 1st. This year is shaping up to a busy year for the park, with bookings already up on last year. “We have a range of clientele at the park and everyone is welcome. Our choice of accommodation means there is something for everyone and every budget,” says Josh.

The ODE&CO restaurant offers breakfasts, fresh-baked breads, artisan coffees, lunch and dinner menus that feature fresh pasta, salads, grills, seafood and wood-fired oven pizzas

The ODE&CO restaurant offers breakfasts, fresh-baked breads, artisan coffees, lunch and dinner menus that feature fresh pasta, salads, grills, seafood and wood-fired oven pizzas

Last year saw the opening of Coast View’s new heated indoor swimming pool, complete with a toddler pool.

Last year saw the opening of Coast View’s new heated indoor swimming pool, complete with a toddler pool.

EYE ON THE BALL :  “We also run a number of promotions during the season that are very well received and are perfect for catching that much needed, last minute break.” He adds: “There is no denying that we are facing challenging times as a country and Brexit means many businesses are being cautious. While we are seeing a steady rise in visitors across all of our parks as more people are holidaying on home soil, we are aware we have to keep our eye on the ball at all times.” In terms of local attractions, Coast View is situated next to a golf course and owners receive free membership at Teignmouth Golf Club, which is a short drive from the site.

The city and the moors are all on the doorstep so guests can be as active as they wish. The reception team is on hand with information and suggestions of places to visit and free Wi-Fi throughout the park means guests can easily look up local attractions. Says Josh: “For us, the park can only be a success if our guests are happy. We are a family business and pride ourselves on offering value for money holidays and a first class experience. From the moment they drive into Coast View, to the moment they wave goodbye, we want guests have had a great time and we would love to see them return for another holiday. “We believe our attention to detail, excellent customer service and flexible approach are all deal breakers, but it’s the stunning views across the Jurassic coastline that really put this park on the map.”

Coast View Holiday Park Tel. 01626 818 350 www.southwestholidayparks.co.uk

Holiday Snaps – Josh Donald Managing Director of South West Holiday Parks

Holiday Snaps- Josh Donald Managing Director of South West Holiday Parks

holiday snapsHow is 2017 shaping up for your parks?  We are very excited about the 2017 season and feel that the staycation will be stronger than ever with more and more families choosing to holiday in the beautiful South West. Demand is already up on last year for camping, holiday lodges and private lodge ownership.

What challenges are currently facing the holiday park sector?  Not just meeting, but exceeding, our customers’ expectations is our greatest challenge. We strive to offer the very best in accommodation, facilities and service and the expectations of our customers are rising at the fastest rate I have ever seen.

How have visitor expectations changed during your time in the holiday business and how have you reacted to those demands?  Our customers will not accept poor service or accommodation and they are right. We are constantly re-investing to ensure that we keep ahead of our competition. Customer retention is very important to us and proves that we are getting it right.

If you had to identify one element, what is the most crucial aspect to the success of the park?   Our team. Everyone plays their role to ensure the smooth running of the business and we work hard to ensure we pull together and deliver the best parks we can for guests.

 

Who is the most important person in the business and why?  We believe that our customers are the most important people. They are the reason we are in business and what we offer them really matters.

What has been your most interesting experience in the industry?  Developing Coast View, Shaldon and taking it from a run-down out-dated holiday camp to a dynamic five star holiday park. We are not finished yet and there is still much to do but the transformation has been incredible and very rewarding to see.

What is the best piece of business advice you have been given and by whom?  My father once told me ‘customer first or you’ll have no customers’ and this has stuck with me ever since, and works because it is so true.

Where do you see yourself and the company in ten years’ time?  Still growing, developing and learning I hope. Perhaps with several more parks to add to the SWHP brand but without forgetting that we never wanted to be the biggest; just the best.

Where do you go on holiday?  We appreciate how lucky we are to live in Devon but we do spend a lot of time with family and friends on the Isle of Wight. We also love Cornwall, France and Italy but never get to go as often as I would like.

 

Serving Up Success

Serving Up Success

Switched on park operators are upping their game to compete in the lucrative food and beverage market…

When Cofton Country Holidays in South Devon embarked on a major redevelopment of the leisure facilities on site, a key aim was to improve the restaurant and bar areas. Pic: Fruition Creative Services.

When Cofton Country Holidays in South Devon embarked on a major redevelopment of the leisure facilities on site, a key aim was to improve the restaurant and bar areas. Pic: Fruition Creative Services.

The UK’s restaurant scene has never been so appetising. In fact, a study by OpenTable found that the average British person spends over £4k on dining out each year – that’s a quarter of the average annual income. The study also revealed that Brits eat out 1.5 times on average per week and spend up to £53 per meal. We are now seeing the evolution of industry trends, fuelled by the population’s growing appetite for eating out.

Increasingly, all-day eating is becoming the norm. Set meal times are a thing of the past – people want to be able to grab a bite to eat at any time of the day in a casual and informal environment.
Many restaurant outlets are also stepping up their investment in the coffee market, driven by our thirst for coffee outside the home. Even fast-food operators are improving their offerings to get in on the highly lucrative coffee shop culture.

SWITCHED ON

Now switched on park owners are upping their game to compete in the increasingly competitive food and beverage market place. South West Holiday Parks has teamed up with an award-winning Devon restaurant business as part of an overhaul of its leisure facilities at Coast View Park.

The park, located in Shaldon, underwent a major refurbishment to make way for a brand new restaurant, pool, gym and spa facility. The new ODE&Co; restaurant opened earlier this summer and welcomes park guests as well as the general public. “The park wanted to move away from the traditional ‘hi-de-hi’ style holiday venue, to offer guests a more high-end lodge park with improved facilities,” explains Sales and Marketing Consultant Jim Gandon. “The new restaurant is one of the main elements of the renovation project and the response we have had since it opened has been amazing.”

Visitors to the 120-seat venue can enjoy sourdough pizza cooked in a wood-fired oven from an open kitchen and prepared with impeccably sourced ingredients including organic flour and 100% buffalo mozzarella from Laverstock farm in Hampshire. ODE&Co; also takes advantage of the fresh seafood available on its doorstep, serving local catch, crab, lobster and grills. Locally sourced beverages include craft ales from Two Beach Brewing Co, organic and bio dynamic wines, local ciders on draft and soft drinks.

“Catering facilities can really make or break a holiday park, that’s why South West Holiday Parks felt it was essential to get advice from the experts before investing in the new restaurant,” says Jim.
“The park’s location is a hotspot for tourists and Tim Bouget, owner of ODE, is a renowned chef, so it’s a perfect fit.” The restaurant has panoramic views of South Devon coast from the newly created inside and outside seating areas. The restaurant will also offer take away and delivery services using electric vehicles.

BALANCING ACT

We are now seeing the evolution of industry trends, fuelled by the population’s growing appetite for eating out.

We are now seeing the evolution of industry trends, fuelled by the population’s growing appetite for eating out.

It’s important to remember that the quality of the food needs to be reflected in the design and layout of the restaurant, to create the ultimate dining experience for customers. When Cofton Country Holidays in South Devon embarked on a major redevelopment of the leisure facilities on site, a key aim was to improve the restaurant and bar areas.

The park worked with design company Fruition Creative Services to create a welcoming environment for guests in the bar and carvery area on the ground floor and the breakfast server on the upper level.

“There are two elements to the design process that need to be addressed in all projects,” explains Mark Green, Director at Fruition Creative Services.
“What it looks like to attract customers and how it functions to ensure customers have nice time and come back or stay longer.

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