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Phoenix Inspire

Phoenix Inspire

 

(The Chef and Restaurant School, Novo Selo, Bulgaria)

Update October 2009

 

Dear Friends,

 

October has been an interesting, challenging and rewarding month.  There have been a wide range of activities to keep me occupied in Novo Selo and a number of people in the UK too.

 

Training venue development  

 

The application for funding to redevelop the old restaurant:  Mitko, the architect, has almost the finished the ‘project’ and plan of the venue in readiness for presentation to the appropriate body in Sofia by the Mayor of Novo Selo.  A ‘project’ in Bulgaria is a document which seeks funding from the government or an agency to do a particular task; our task is to redevelop an old restaurant into a new training venue.  6,000 lev (£3,000) was transferred from our account in Bulgaria to the Municipality to contribute towards the payment of the application.  Our contract took a little while to get sorted.  However, after I had lost my patience with the municipality’s solicitor and told him in no uncertain terms that I was not happy, it is was ready the next day for signature!  Hopefully we will hear from the government about our application with a positive outcome.  For those who have not seen the plan, you can view it on our web page www.phoenix-inspire.org

 Our application for training status: The Chef and Restaurant School will be called Phoenix Inspire.  This might sound complicated as the charity is also called Phoenix Inspire, but as Phoenix Inspire will be leading the training in the venue, our application for National Agency for Vocation, Education and Training (NAVET) training status has to be sent using our name.  Genko managed to spend a weekend in Novo Selo with us during October so that we could complete as much as possible of the 23 page application.  This document for approved training status sets out how the Chef and Restaurant School will operate, how students’ applications will be administered, what procedures we will follow, the rights of the students, the management structure, what curriculum we will deliver, who will deliver and other rules and regulations, many of them statute in Bulgaria.  Our application will enable us to teach and train Bakers, Butchers, Chefs, Pastry Chefs, Restaurant and Bar staff at different levels.

 As we are a young organisation with little history we were advised by NAVET to seek partners to make our application stronger.  With this in mind, Valentin and I met with the Director (Principal) of Vidin College on 30th October.  Fortunately Vidin College has a catering department.  Whilst it is in no way comparative to catering departments in the UK, members of staff who teach catering are approved to teach in Bulgaria.  Our meeting was extremely popular and as a result, the Chef and Restaurant will be recognised by Vidin College as a partner institution.  As a result, our application to NAVET, highlighting this partnership becomes even stronger.  Added to this I will also be adding the international names of partners who have agreed to support the Chef and Restaurant School through exchanges, mentorship, secondments and training, including one in France.  More about this in the November update.

To make it even stronger we approached the Vidin Enterprise Centre to discuss how we could support an application to establish a trans-border initiative with Serbia and Romania.  We spoke to the Director of the Enterprise Centre about our work, our aims and our intentions with great success.  It transpired that the Enterprise Centre is an approved training centre sanctioned by NAVET.  As a result of our constructive dialogue I was invited to use their training centre status whilst our application proceeds; a great outcome.  I am now planning a series of free seminars and demonstrations to the local hospitality industry during which I can promote Phoenix Inspire to a wider audience.

Based upon Kate’s question in September about what happens at Christmas in the Home, we offered to organise Christmas presents for all the children.  We are now collecting presents for 69 children; 49 from the Children’s Home, 12 from families identified by Social Service as being in poverty and 8 from the Kinder Garten in Vruv.  Thankfully a number of people are helping to achieve this worthy cause; Nigel Whiteley at City College Norwich, Kevin Buck at North Herts College, Jeremy Curtis in Peterborough and Mandy Dixon in Scarborough.  A number of organisations are sorting out 69 Christmas boxes for the children.  Each child will be given their Christmas box by Father Christmas on December 25th by Nick our Father Christmas for the day.  I will be travelling back to Bulgaria in December with these items in the lorry.

Following on from our presentation of gifts to the Children’s Home in September, financial support was offered towards presents for local children.  When Valentin asked the Director of the Social Services ‘what do you think we should spend the money on’; he was told winter boots.  So with this in mind and with thanks to Sophie my eldest daughter and her boss Sue we have organised the supply of 49 pairs of winter boots via Asda in Grimsby.  I shall not embarrass those who offered their financial support, it goes without saying, thank you.  It is greatly appreciated.  Like the Christmas boxes, I will be taking the boots back with me in the lorry in December.

In September I asked for videos suitable for children for the Kinder Garten and Children’s Home.  The response was amazing and within a matter of days I had sufficient videos.  As we had so many duplications we donated videos to the Kinder Gartens of Novo Selo and Vruv.  Whilst we were at Vruv we also donated a computer and printer, blackboards with chalks, a range of toys and a video player.

 

 

 

Anything that happens in Novo Selo never fails to surprise me.  However, during October I received an email from a fan of Phoenix Inspire with a couple of pictures of herself and a group of children at the Children’s Home.  After a couple of more emails I found out that Mandy Dixon, from Scarborough had been helping the children of Novo Selo herself.  I am pleased to say that we are now working together to meet the same common goal. I will be taking some of her goods including blankets, to Bulgaria in the lorry too.

 

Finances: We now have our own bank account in Bulgaria.  Our account is held in Piraeus Bank, Vidin.  Unfortunately, as I type all funds donated and collected are now exhausted.  The majority of the money has been spent on transporting all the equipment and other goods to Bulgaria including the purchase of the lorry.  The purchase of the lorry has paid for itself and saved us over £3,000.  I have sufficient funds to pay for travel back to Bulgaria.  Hopefully in November I will be able to let you know that we have our own charitable status here in the UK.  Thank you to Hugh Russell of the Bulgaria Project for looking after and distributing all funds donated to Phoenix Inspire.

 

Other: We have some spectacles donated already.  However, there are more people in need than we have spectacles for, so if you or your friends have and spare specs please let me know.

 

I am currently in the UK working, collecting equipment for the Chef and Restaurant School and goods for the children.  I fly back to Bulgaria on November 18th, returning on or around 28th then setting off in the lorry on 12th December and calling into London on Sunday 13th before going through Dover at 1600hrs on 13th.

 

We could do with some publicity in order to progress that little further.  Does anyone know how I can get a TV company to do a documentary of Phoenix Inspire or an article in a national paper? 

 

Please pass on details of Phoenix Inspire’s web site www.phoenix-inspire.org and our page on Facebook to friends and work mates where possible.  On behalf of the less fortunate of Novo Selo, thank you all once more for all your support.

Best wishes www.phoenix-inspire.org

 
Twitter!
The social networking site Twitter is gaining ground as a great place for getting noticed and drawing in business. Should your pub or restaurant have a presence on Twitter? We look at the advantages and disadvantages and offer you some tips to get started.

twit_bird.jpg

The most important thing that Twitter can potentially do is drive web traffic to your website. How this turns into diners at your tables is up to you. When you make an offer or promote an event through Twitter, you need to monitor the response - how many more visitors did it bring to your website?

One of the first restaurateurs to realise the potential of Twitter was Lisa Tse, of the Sweet Mandarin in Manchester. A diner used Twitter to book a table for Valentine’s Day. Lisa replied promptly with a special offer code and within hours, all her other tables were full.

Show off your work

Craig Wilkinson of The Bay Horse Inn at Forton uses Twitter to share photographs of dishes he has prepared, using a photo sharing application called Twitpic.You could also show photos of rooms, landscapes or promote kitchen prep tutorials.

‘Nose-to-tail’ chef Fergus Henderson keeps followers up to date with what he’s cooking at the St John Restaurant in London’s Clerkenwell.

Ask a question

Once you’ve built up a following you can ask a question in public and you’ll often have an answer within the hour. Twitter experts like Nikki Pilkington will point you firstly to places in their websites or blogs where you’ll find an answer, and secondly to other people who can also give you an insight.

Nikki’s tips for using Twitter in your catering business include:

  • Communicate last-minute offers
  • Use Twitpic to show pictures
  • Post customer testimonials
  • Request feedback from guests

Reward followers

If people follow you on Twitter, Nikki suggests you can send them direct personal messages (DMs) with a special Twitter code to claim their offer.

Get celebrity endorsement

Celebrities post the fine detail of their life on Twitter – that often includes where they stay and where they eat.  Masterchef judge Gregg Wallace (AKA puddingface) is one.  Wallace also met his new Cumbrian girlfriend Heidi on Twitter, but that’s another story!

Knowing that the recipient was playing in Manchester, Lisa Tse recently sent this message:
@MrPeterAndre looking forward to cooking u and the kids a lovely well deserved meal. good luck with your music and new life! Luv Lisa & wok.
Note the confident informality. Try it!

Disadvantages

Twitter eats your time

There’s no doubt that Twitter can eat into your time, so you need to schedule some time to spend on it then turn it off! Social Oomph! helps you time your posts (‘Tweets’) so that you can send them when you’re in the restaurant but your followers are on line.

Missed bookings

Don’t use Twitter directly to take bookings – as you build up followers you can miss urgent messages while you are switched off.  Direct people to your website or your phone number and make your call to action clear, for example 'Call us!' 'Book now on ….!'  Le Petit Square in Newbury, Berks has a good example of an online booking form.

Dodgy dishes

If you can put photos of your dishes on Twitpic, your diners can, too. And send them to all their followers. We won’t name and shame, but it’s happened at a pub in Cumbria recently. Here’s the caption for the pic:
How not to do desserts. My husband ordered Apple Pie and Custard, this is what turned up. Served on a dated black plate, absolutely covered in cocoa powder and surrounded by a ring of strawberry/raspberry sauce. It went back.
The photographer in question is well known locally and has more than 300 followers. Take care!

Unwanted followers

When someone asks to follow you, ask yourself - what value does this person add to my business? Knowledge and insight? Potential customer? Well-connected? They won’t add value if they offer saucy photos, get-rich-quick schemes or get-more-followers schemes. You do have to block the spammers one-by-one and occasionally weed them out with Twitblock, but a single click and they’re gone.

How to get the balance right

What should you talk about in your 140-character limit? Variety is important. Lucy Whittington also answered our question on Twitter:
I follow a lot of hotels and pubs on Twitter and the ones that do it well are those that don't just send out special offers all the time! It’s important to get a balance between promoting your business, and promoting you as an individual/personality. It's about building up a picture of what you do, what's going on where you are, what new things you have,  so when you do mention a special offer its not ‘in your face’.

Add value with feedback on other twitterers you follow and retweet [forward other people’s interesting posts] that show you aren't 'all about you.

We say…

… go and have a look. Follow some people and see how they do it. Follow us! AWOLSolutions for Kim’s insights into the catering business,  and chefgoneawol for James’ photos, recipes and chat. Oh and vacancies, of course, that’s what we’re here for! And follow quirkytraveller Zoe Dawes, the best connected Twitterer in Cumbria.

Be brave. Write a few posts. Tell us how you get on!
 
Insurance. Are you covered?
While it may seem an expensive but necessary evil, protecting your property and business is extremely important. But there's a bewildering range of policies out there. Mark Whiteman from Reid Hamilton starts you thinking about the questions you need to ask.
mark_whiteman.jpgWhat's the best insurance for your hotel, restaurant or pub? There are plenty of providers of specific hotel insurance, and most of these policies will provide all-risk cover for buildings and contents, business interruption, loss of money, employer's liability, public and products liability, loss of licence and legal expenses. While there may be small differences in the detail of cover, most policies are very similar - so should you just buy the cheapest available cover?

 What will a good broker ask?

A good independent broker will go into lots of detail to ensure they pick the right policy for you, including questions about:

  • Your business property
  • The number of diners and residents you can accommodate
  • The stock and contents you hold there
  • Your turnover, gross profit and book debts
  • Where you keep cash
  • Live entertainment    
  • If you use a deep fat fryer    
  • How your premises are secured and alarmed
  • Your recent history of insurance claims.


Insurance provides no value at all until you come to claim, and that’s the point at which you need to see real value for money.  An incident at your guest house or hotel, such as a burst pipe, storm damage or small fire, may well result in a total or partial interruption to your business and that is when you need help to ensure that you can claim for all that you are entitled to.  

If you buy online, or from a direct insurer, you’ll have to present your own claim and will need to fully understand your policy to do so. However, if you have used the services of a good independent insurance broker, the process will be much more straightforward as you will have someone working for you, dealing with your claim from start to finish and ensuring that your expectations are fully met.

Reid Hamilton, independent insurance brokers based in Lancaster, have over 25 years experience of arranging specialist cover for hotels and guest houses and were the first broker in the area to promote a specialist hotel scheme for the Lake District National Park, launched in 1988. To obtain competitive and comprehensive cover, you can contact Reid Hamilton on 01524 39939 or visit their website. 

 
BRITISH FOOD FORTNIGHT -

British Food Fortnight maybe over but  to find out where to buy British Food and other fabulous articles, please visit:   http://lovebritishfood.co.uk/

 

 
Experts predict massive growth in casual dining market.

A new report from OC&C Strategy Consultants suggests branded chains will be the main driver behind rapid growth predictions. The UK casual dining market was worth £3.8b in 2007 and is predicted to be worth £4.7b by 2011. AWOL comment: “Casual dining will be less likely to be adversely affected by tough economic conditions, so lose the table cloths and promote good value local produce served in relaxed dining environment”

 
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