January may seem a quiet time in the hospitality industry, but it’s actually a crucial period for businesses preparing for the busy season ahead as Simon Soar, CEO of the Jersey Hospitality Association, explains.
‘Businesses may close down at this time of year, but that certainly doesn’t mean that the people working in them do. January is actually a huge period of growth in the industry as businesses look forward to the year ahead. While trade may be a little quieter, business owners and managers are busy with projects such as planning their menus and speaking to suppliers and wholesalers to make sure their requirements can be met throughout the year.
‘This is also a crucial time in terms of staff training and recruitment. It’s no good looking to recruit once things get busy, it needs to be organised now. A lot of people will have already recruited all of their staff for the year by this stage. For example, we have done two thirds of our permits for the year before the end of January, which speaks for itself and is a positive sign for the industry.
‘We need to make sure that we have the staff in place in plenty of time for the season as we also have to consider where those people are and what they are doing. We may have staff coming who are currently working ski seasons or our Kenyan staff, for example, who will need to have visas in place. If you plan ahead for all of that then as we get closer to the time it frees businesses up to focus on other things.
‘There is a huge amount of work that goes into opening for the season. For those businesses that are trading now, they need to balance their current workload with looking forward. The February half term holiday is on the horizon and it will soon be Easter. Those periods can see businesses go from being very quiet to approaching capacity within a matter of days. That needs to be planned for, from having adequate staff, to preparation from the chefs and appropriate menus and stock. If businesses are holding special events then those should be organised and all the paperwork done well in advance.
‘For those businesses that are closed at this time of year, it’s obviously the ideal opportunity to get any work done that needs to be undertaken. For those that are open but are perhaps less busy, plans need to be in place to ensure any upgrades or maintenance can be completed around the demands of customers. For example, if a hotel is running at reduced occupancy they may close a particular wing and do the work in that area before moving onto the next.
‘The key message that comes from all successful hospitality businesses is the need to plan ahead. If you’re not ready before the start of the season, then once you’re on the rollercoaster there is simply no time. Preparation is absolutely crucial and this time of year is the time to focus on it.’
