SELECT

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RAMSAY UNRAVELLED

DAWN OF THEDESIGNER HOTEL

LUNALAW

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For more information on this product, contact: [email protected]

A warm welcome to the first issue of Select Magazine, a magazine dedicated to those working in the hospi-tality industry on the Costa del Sol.

Our team was looking for a publication which informed, inspired and entertained those working in the most important industry in the area. We were surprised to discover that one didn’t already exist. So we have set about creating this one especially for you.

Select will be published bi-monthly and the content will be concen-trated around a number of regular features:

• Launch Pad Latest food and beverage products on the market • Uncorked Tips and articles from wine connoisseurs and enthusiasts• Bites Chef profiles, restaurant reviews and recipes• Barman’s Banter Tips and profiles from professional barmen• Tricks of the Trade Advice from accounting and legal professionals• To be Fair Listings for the hottest trade shows• Pimp my Pad Commercial decoration inspiration • Toolbox Latest industry tech and gadgets• All things Artisan A look at the burgeoning artisan sector and its impact on the hospitality sector • Tradin’ Places Commercial Real Estate listings and advice and ideas on buying and selling a business• A Few Good Men Our recruitment section which will include situations vacant, insight and ideas about employment

We are striving to produce a publication that not only informs and entertains its readers, but also involves them in the conversation, so we want to hear from you!

With the help of our readers’ input, Select Magazine will become a forum to air their views and offer advice to fellow members within the industry. Please get in touch and let us have your feedback, ideas or articles for consideration.

I hope that you enjoy our first issue.

Georgina [email protected]

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Letter from the Editor

CONTENTS

A Chef’s TaleGordon’s Ramsay’s journey

BitesSelect on Ramsay’s latest addition,York and Albany Townhouse

UncorkedA sneaky peek into theChampagne Room

Barman’s BanterGeorge, from Sala Beachtells us all his secrets

Tricks of the TradeWorried about taxes and opening licences? Ask our experts

Pimp my PadThe design challenge of expanding a restaurant

Launch PadTwo drinks that are here to stay!

Tool BoxThe latest industry prototypes, gadgets and concepts

To be FairTrade shows not to be missed!

SelectedA listing of distributors througout the coast

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BEHIND

Select.

Angelo CollinsRole at the Magazine: Founder and Director

Nationality: British

Length of Time in Spain: 6 years

Reason for Coming to Spain: I wanted a better life for my young family. On first arriving in Spain, my wife and I had two small children aged 3 and 1. I preferred the environment and weather on offer for them here, especially the Mediterranean attitude towards young children, and decided they’d much prefer being here than grow up in the cold UK. We now have three children, who are all bi-lingual, live a full and charmed life and think every day is a holiday!

Why you love the Costa del Sol: The family lifestyle and di-verse international community, coupled with the village men-tality which Marbella has to offer.

Favourite Food: Thai and home cooked authentic Italian.

After an exciting journey and lots of hard work, the first issue of Select Magazine is finally here. The publi-cation would not be here without the passion and dedication of our team, so we wanted to introduce them all to you. We’ve asked them a few questions so you can get to know them better.

Favourite Costa del Sol Restaurant: Value for money and views; Nueva KasKada, Marbella. Cool lazy beach restaurant; South Beach, El Rosario. Buzzy, friendly bar with tasty bras-serie food; Nu Fluid, Elviria……..I know there are loads more which I don’t have space for here, sorry guys!

Favourite Hotel: The Oriental (Thailand, Bangkok) pure class!

Experiences in the hospitality industry: I became involved in the hospitality industry by accident 20 years ago when a good friend decided to open his own restaurant. He asked me to help him in a managerial capacity as I was too grumpy to wait tables! I later went on to run a very busy night club/restau-rant in London. Eventually I owned my own restaurant with my wife and converted a high street bank to a trendy restaurant providing a friendly fine dining experience. Upon moving here I decided to supply the industry I was used to working in with drinks I thought they should have, but didn’t! Now I’ve founded a magazine dedicated to it - I think me and this industry are inseparable, oh well, could be worse!

[email protected]

From left to right: Constanza, Georgina, Angelo, Rhea and Aloma

Georgina ShawRole at the Magazine: Editor


Length of Time in Spain: Nearly five years

Reason for Coming to Spain: I was recruited to run the PR De-partment of an Agency over here. That ended in the recession but I wanted to stay so I set up a Marketing and PR Agency of my own and have been here ever since.

Why you love the Costa del Sol: I love the lifestyle, weather, food and ambience and could never imagine leaving.

Favourite Food: I love oriental food – Thai, Chinese, Japanese are all favourites of mine

Favourite Costa del Sol Restaurant: The restaurants on the Costa del Sol are brilliant so it’s hard to choose one – The Beach House in Elviria and Trocadero in Marbella are great for something special on the beach, Patagonica is the best for steak, Roberto Ristorante at the Puente Romano is magical and I have just dis-covered Tempora in Marbella Old Town for delicious, interesting food at reasonable prices. As you can tell I love eating out!

Favourite Hotel: I have done more backpacking than anything so have stayed in some truly awful places in my time, but I really like Alavera de los Baños in Ronda for Moorish charm.

Experiences in the hospitality industry: I have been a waitress, worked in a bar and cleaned rooms in a hotel in my time – but none of it very well I’m afraid. The most fun must have been waitressing and cleaning rooms in a hotel at a ski resort for the season. The worst was being a waitress at Pirates in Magaluf, Mallorca one summer. I had to carry huge plastic trays of food in a boiling hot barn of a place for rowdy crowds on 18-30s holidays dressed as a serving wench – not my proudest moment!!

[email protected]

Constanza Mtz.Role at the Magazine: Graphic Designer

Nationality: Mexican


Reason for Coming to Spain: My mother took a job offer here but ended up leaving and I decided to stay.

Why you love the Costa del Sol: For its multicultural diversity and its quality of life, it’s just so comfortable here and very hard to leave. I am more of a city person, so at the beginning I thought I would find it hard to get used to this kind of lifestyle, but it has been pretty easy! I now consider Marbella as home.

Favourite Food: There’s one for every occasion, currently its oyster month!

Favourite Costa del Sol Restaurant: La Moraga, Casa Mono & Small World Cafe.

Favourite Hotel: Tribeca Grand Hotel in the heart of NYC.

Experiences in the hospitality industry: I can’t hold a tray and it pains me to see food leftover... so... none at all!

[email protected]

Rhea CraibRole at the Magazine: Editorial Assistant


Length of Time in Spain: 4 Months

Reason for Coming to Spain: To swap the cold Scottish sum-mer for a marketing internship and a nice tan in Spain before heading back to university and the snow!

Why you love the Costa del Sol: The sun, the sea and the wonderful people. I’ve had the best summer of my life here, will be very sad to leave and would most definitely like to make it home, one day.

Favourite Food: Tapas and Italian

Favourite Costa del Sol Restaurant: I like La Valencia in Marbella as it has a buzzing atmosphere and amazing food, Il Tartufo in the old town is a lovely Italian which in my opinion does the best Risotto.

Favourite Hotel: I visited the Melia Lebreros in Seville in July, it is a lovely hotel and in a great location, I also like the Petit Palace Plaza in Málaga, it is in a great location (right next to the shops) and all the rooms have lovely wall paintings of different flowers and their own little courtyard.

Experiences in the hospitality industry: I have worked as a waitress and a barmaid in Scotland for a few years while stud-ying. Whilst I have met some amazing people and listened to some crazy stories during my experience, I definitely prefer to be on the other side of the bar, drinking a nice cocktail.

Aloma RobertsonRole at the Magazine: Sales Representative



Reason for Coming to Spain: We decided to settle in Spain with our three young children after buying a holiday home in the mountains, just outside Malaga, as we loved the outdoor lifestyle and wanted our chil-dren to learn to speak Spanish. I have since had two more children and could never think of bringing them up anywhere else.

Why you love the Costa del Sol: I love living near the sea and being able to take the children to the beach and riding our bikes or rollerblading along the seafront and I believe the level of edu-cation here is excellent.

Favourite Food: Unfortunately I have a very sweet tooth and adore chocolate fudge cake. I also love roast dinners with all the trimmings.

Favourite Costa del Sol Restaurant: This is a very hard question for me as there are so many good restaurants here. I love the El Oceano Hotel’s view over the sea, but Bar La Risa in Alhaurin Golf Club is one of my favourites for their great roast dinners and atmosphere, I can also let all my children run around while I eat in peace!!

Favourite Hotel: I have not been lucky enough to stay in many hotels, but love Selsdon Park Hotel in Surrey, for its history and beautiful grounds.

Experiences in the hospitality industry: My very first job was as a chambermaid in the Selsdon Park Hotel for three years which was a very interesting and an eye opening experience!!!. I have never worked in a bar as am far too clumsy, but have enjoyed meeting and getting to know so many restaurant and bar owners who I admire for their resilience and stamina in this extraordinary industry.

[email protected] / 6604547965

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THEgWORD

NameGordon Ramsay

Date of birth8th November 1966

The Early YearsGordon Ramsay was born in the small town of Johnston in Scotland, at the age of 5 he moved to Stratford upon Avon, where he grew up.

Love for Football and for ScotlandAt the age of 12, Gordon was chosen to play football for Warwickshire’s under 14’s. Returning to his roots in 1984 Gordon did a trial for Rangers FC in Glasgow, the team which stole his heart as a kid. During a training session he injured his knee, damaging the cartilage. But being Gordon, he was determined and battled on with the injury, causing further damage to his leg, which put an end to his football career.

Where it all BeganAfter coming to terms with the loss of his football dreams, at the age of 19, Gordon decided to enrol at North Oxfordshire Technical College to study Hotel Management. Following on from this Ramsay took a job as a Commis Chef at the Rox-burgh House Hotel, where he learned the tricks of the trade, going on to run the kitchen and 60-seat dining room at the Wickham Arms.

Bright Lights and PassionAfter a while Gordon decided it was time to conquer the bright lights of London, where he worked as a Chef in a few restaurants, before being inspired to work for celebrity chef Pierre White at Harvey’s, for over two years.

Haute CuisineDeciding that he wanted to further his career by studying French cuisine, Gordon took a job working for Albert Roux

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at Le Gavroche in Mayfair, the first restaurant in the UK to gain three Michelin stars. After working at Le Gavroche for a year, Albert invited Gordon to work with him for a season at Hotel Diva, a ski resort in the French Alps. From there Ram-say decided to move to Paris and took a job working with Guy Savoy and Joël Robuchon, two Michelin-starred chefs.Ramsay trained in France for a further three years, until the physical and mental stress of working in the kitchens be-came too much for him. Then he decided to take a year out, taking a job as a personal chef on a private yacht, Idlewild, which was based in Bermuda.

But Gordon’s heart was in the Capital, returning to London in 1993, where he took his first job as Head Chef at Aubergine in London. Within three years of working there he achieved two Michelin stars, a major achievement for someone who claims to have fallen into the industry by accident.

The Only Way is UpGordon always had big dreams and in 1998, at the age of 31, he decided it was time to set up on his own and Restaurant Gordon Ramsay was born. In 2001 the restaurant gained its third Michelin star, making Ramsay the first Scotsman and one of only four chefs in the UK to maintain three stars. Res-taurant Gordon Ramsay is the longest running restaurant to hold this award to date.

Big DreamsThis was never going to be enough for Ramsay, his dedica-tion and ambition has seen his empire expand rapidly, open-ing restaurants around the globe from Dubai and Tokyo to Canada and Ireland.

Hard Work Pays offIn 2006 Ramsay won the Catey Award for ‘Independent Restaurateur of the Year’, becoming only the third person to have won three Catey Awards, the biggest awards for the hospitality industry in the UK. In 2008, Gordon received an OBE from The Queen for service to the hospitality industry.

A Ch

ef’s

Tale

The Gordon Ramsay Story

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TV DinnersAdding to his successful career, Gordon also became a star of the small screen both in the UK and Internationally, with reality shows such as Ramsay’s Kitchen Nightmares, Gor-don’s Great Escapes, Hell’s Kitchen and The F Word.

Yes I can writeGordon has also published a number of books, many of which have become best sellers, including his autobiogra-phy “Roasting in Hell’s Kitchen”.

For more information, visit www.gordonramsay.com

“I have a veryassertive way. It’s wake up, move your ass, or piss off home.

“A

Chef

’s Ta

le

York and Albany Townhouse, London at

A Very Stylish Stay

Gordon Ramsay’s Town House, York and Albany, is nestled between the buzz of Camden and the tranquility of Regent’s Park. York and Albany is a ten bedroom townhouse, dining room and bar. This majestic John Nash building dates to

the 1820’s and was originally a coaching inn.

When Gordon Ramsay acquired this rich heritage property, it under-went a very thor-ough refurbish-ment to return it to its former glory. The re-sult is a stunning townhouse that truly captures the elegance of the Regency period with contempo-rary touches. York and Albany provides the perfect home and backdrop for a stylish London visit. The relaxed feel brings a sanctuary from the hectic London pace; indeed you would be forgiven for not

wanting to leave the luxury of Ramsay’s townhouse at all.

Head Chef Kim Woodward has worked closely with Gor-don Ramsay since 2007 and takes the helm in the kitchen fresh from The Savoy Grill.

Kim’s seasonal British menu with Mediterrane-an influences features dishes such as Whisky cured salmon with salt baked beetroot and cit-rus mayonnaise or Scot-tish venison shoulder, slow cooked in Camden ale, greens and pep-pery swede mash. Kim’s recipe for Hazlenut and Tonka Bean Cheese-cake with Balsamic roasted Strawberries is detailed over the page.

York and Albany of-fers two dining areas. Guests can choose be-

tween the ground floor restaurant and bar or downstairs with the drama of an open kitchen. In addition there are private dining options for special celebrations.

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In keeping with the Mediterranean influenced menu, piz-zas are a speciality. York and Albany Pizza is a new space housed in the former stables, offering a very relaxed ap-proach to eating out. Simple and stripped back with an exciting menu featuring daily changing toppings to cre-ate your own pizza of choice. The menu also features a medley of delicious small plates such as the pulled-pork sandwich.

York and Albany is also a favourite amongst music lovers with a monthly music night featuring local bands. it’s a night not to be missed, taking place on the last Tuesday of each month.

York and Albany TownhouseLocation: 127-129 Parkway, London, NW1 7PS Tel. 020 7387 5700gordonramsay.com

A stunning townhouse that truly captures the elegance of the Regency period with contempo-rary touches.

York and Albany Pizza is a new space housed in the former stables, offering a very relaxed approach to eating out.

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Inferior tasting fruit means inferior tasting

cocktails. So we travel the world in search of the

very best. For us that means only the sweetest,

handpicked, sun-ripened Honeoye, Elsanta,

Symphony and Senga Sengana varieties from

Poland and Spain. Well, if you’re going to create

the fi nest cocktails, the least we can do is give

you the very best fruit nature provides.

You | Spirit | funkin | The Perfect Cocktail

Not all strawberries are created equal

1. Preheat the oven to 180ºC / 360ºF or gas mark 4 1/2

2.Mix the cream cheese, sugar, mascarpone and double cream on high in a blender until smooth, remove and grate the Tonka bean in using the microplane.

3.Mix together, place into the piping bag and leave to rest in the fridge.

4.Toast the hazelnuts in a pan, cool down and crush with a rolling pin

5.For the tuilles, mix the icing sugar and the flour together, add the egg whites and whip together, grind a lot of black pepper into the mix.

6.Set trays up with Silpat mats on top. Using the pastry brush, brush the mix across the mat, sprinkle the hazel-nuts and place into the oven for 3-4 minutes.

7.When ready, remove and leave to cool.

8.Quarter the strawberries, coat in sugar, heat a small pan, when very hot, caramelise the strawberries and splash with the balsamic vinegar, remove from the heat and rest and to release syrup.

9.When plating, make a layer of tuille, piping the cheese-cake, then another tuille and cheesecake, finishing with a tuille on top, place the strawberries and syrup around the plate, garnish with baby basil.

IngredientsCheesecake

600g Cream cheese

185g Sugar

3 Tonka beans, grated

75g Mascarpone

150g Double cream

Hazelnut Tuille

180g Icing sugar

75g Plain flour

85g Pasturized egg whites

85g Melted butter – cool

150g Hazelnuts – toasted

300g English strawberries

200ml Balsamic vinegar

50g Sugar

Baby basil to garnish

Black pepper mill

HAZELNUT AND TONKA BEAN CHEESECAKE WITH BALSAMIC

ROASTED STRAWBERRIES

YORK AND ALBANY’SCHEESECAKE

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Inferior tasting fruit means inferior tasting

cocktails. So we travel the world in search of the

very best. For us that means only the sweetest,

handpicked, sun-ripened Honeoye, Elsanta,

Symphony and Senga Sengana varieties from

Poland and Spain. Well, if you’re going to create

the fi nest cocktails, the least we can do is give

you the very best fruit nature provides.

You | Spirit | funkin | The Perfect Cocktail

Not all strawberries are created equal


Tempora is a little restaurant in Marbella’s Old Town which opened its doors in June. It is a cozy little restaurant with dark wood and a warm interior and tables outside on the street. The philosophy behind it is to do something different which gives the diner real gastrono-

my, using superb ingredients but without the high prices. An-drés Perdiguero the owner, has decided that he doesn’t want to do the normal Spanish or tourist fare so he’s taking a gamble with an unfamiliar menu with lots of unusual ingredients and flavours. It’s a brave move, but would it work? Select headed down there to find out.

The food certainly packs a punch, delivering a real gastronom-ic treat with stunning presentation at surprisingly affordable prices. The service is really good too, with the owner working front of house offering lots of suggestions on things to try, se-lecting wines from the list and even adding an extra touch with chocolate from his chocolate shop to end the meal!

‘Tempora’ comes from the Spanish ‘temporal’, meaning prod-ucts of the season and this sums up their philosophy to cook with seasonal, fresh ingredients to produce the best food pos-

ALWAYS SEASONALALWAYS FRESH

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Chef Abraham Garrote Costa

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The philosophy behind it is to do something different which gives the diner real gastronomy, using superb ingredients but without the high prices.

sible. They go to the market each day and let their imagination run riot with delicious little amuse bouches which change daily. When we went the raspberries were good so the chef knocked up a raspberry gazpacho, which was a surprisingly savoury chilled shot with a rich olive oil note and then the background sweetness from the fruit. This got our taste buds tingling and made us realise we were in for a treat.

The menu is really refreshing, with dishes I have never seen be-fore, showing real creativity and flair. Two intriguing and popu-lar dishes which set the tone for the cuisine are their starter of Sautéed Prawns, on Crispy Apple Rings with fondue of Par-mesan and an Onion and Ginger Marmalade and the main of Confit Cod with garlic foam.

The cuisine is Mediterranean “gastro” and this gives them the opportunity to choose delicious dishes, ingredients and inspi-ration from France, Italy and Spain, to create an intriguing but not confusing selection of dishes.

For starters we opted for Duck Carpaccio and Salmon Tartar. The duck was served with parmesan, pine nuts, apple and rocket, a light, fresh starter with lots of interesting flavours served with fabulous olive oil and bread. The salmon came with avocado and rocket which showcased the most wonder-fully fresh salmon and was a perfect summer starter.

For the main course we went for the Duck Magret with a rasp-berry reduction, mushrooms and a potato and vegetable stack. The duck was perfectly cooked with crispy fat rendered down just enough and pink, juicy meat. The raspberry reduction went really well with the duck and I was amazed by the quality of the ingredients, as well as the cooking.

We followed this by sharing the Lemon Sorbet with Cava, a tart sorbet of fresh lemons served in a martini glass and topped with a healthy dose of cava at the table. It was like a very grown-up ice cream float and really good to clean the palate.

This is real gastronomy for less and seriously good value for money considering the quality of ingredients, standard of cooking and level of service. Average starter is around 10€, mains start from 16.50€ for the duck breast, up to 22€ for the steak and desserts are 6€. Well done Tempora for trying something different – we’ll be back!

Tempora, Calle Tetuán 9, 29601, MarbellaTel. 952 85 79 33 / 618 51 44 [email protected]

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By Ángel González, Sommelier, The Marbella Club Hotel

THE SMALL

CHAMPAGNES

BIG IMPACTmaking a

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BIG IMPACT

Champagne is big business and the best known brands produce millions of bottles to be distrib-uted around the globe. At the other end of the spectrum are the small producers, passionate independent wine makers who produce cham-pagnes with the unique qualities of the soil, the

grapes and above all the passion and drive of the individual or family which produces it.

In the Champagne Room at the Marbella Club we didn’t want to neglect the smaller producers, so we have searched for a wide range of producers who may be small in size but are big hitters when it comes to quality! These are fantastic for champagne lovers who value the ex-clusivity of these products and want to try something different. Here are our picks for the best small producer champagnes:

VARNIER FANNIERE ROSÉ GRAND CRU This champagne is made from wines meticulously produced for this small bodega by producer Denis Varnier. They only produce around 40,000 bottles of this wonderful champagne each year, which is really too little, even for a small producer. This cham-pagne has Denis Varnier’s personal touch and a very refreshing taste which left us wanting more.

CAMILLE SAVES ROSÉ GRAND CRUA blend with 70% Pinot, 28% Char-donnay and 2% of Bouzy Rouge (Pinot red wine) which results in a Rosé Champagne with a sensual, elegant taste and a smooth drinking experience.

MARC HEBRAT BRUT SELECCION 1º CRU 65% Pinot Noir from Mareuil-sur-Ay and 35% Chardonnay

Brut Selection Chouilly, balances acidity with the mineral fla-vours of Chouilly to produce a fantastic champagne. This wine epitomizes the style of Marc Hebrart and is the perfect way to get to know the brand’s style.

PIERRE GIMONNET CUIS 1º CRUThis Premier Cru Champagne is the basic house wine pro-duced from the 14 acres in and around the village of Cuis. It is a lively champagne with fine bubbles, aromas of sour apples and citrus and is representative of the vibrant but slightly nerv-ous style of this producer’s champagnes.

JEAN LALLEMENT BRUT GRAND CRUVerzenay Grand Cru is a really interesting champagne which bucks the trend and flies in the face of established perceptions which pigeon-hole champagnes as bright, lively wines which are full of bubbles. The wines from Jean Lallement aren’t floral or citrus and we wouldn’t suggest them for champagne novices. However, for cham-pagne aficionados looking for a new ex-perience we’d suggest trying this powerful wine, which I’d compare to a wild animal with fangs!

LARMANDIER – BERNIER BLANC DE BLANCS 1ºCRUMade exclusively for Cote des Blancs (Avize, Bertus, Cramant, Oger), this bal-anced and refreshing wine is made with around 40% of high quality reserve wine and has a good balance of acidity and min-erals with a toasty aroma.

All these champagnes can be sampled at the Champagne Room at the Marbella

Club Hotel, Bulevar Príncipe Alfonso von Hohenlohe, Mar-bella. Tel: 95 282 [email protected]

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The Wine Academy opened in May 2012 at El Rosario, Marbella. The school offers courses which are certified by the Wines and Spirits Education Trust (WSET), giving wine profes-sionals the opportunity to gain relevant quali-fications which are recognised in over 50

countries, allowing participants to work within the industry in important markets such as the USA and UK.

PROFESSIONAL COURSES INCLUDE:

Award in Spirits WSET Level 2: This course has been de-signed to provide an in depth knowledge of spirits includ-ing Gin, Rum, Vodka and Whisky, providing focused product knowledge along with job skills for areas such as the bar and cocktail industry. The course also focuses on customer ser-vice and sales and marketing functions for retail, hospitality and wholesale within the industry. Participants will learn the characteristics of principle spirits and liqueurs along with how to identify key international brands enabling them to make rec-ommendations to customers meeting taste, quality and price requirements.

International WSET Level 2 (Intermediate): The course pro-vides theoretical and practical information about the different wine regions of the world, the process from production to retail and certain aspects of sales, marketing and distribution. The course also teaches about prices and styles of wines, the main grape varieties and food and wine pairing. Participants will also learn the key requirements and stages of the WSET systematic approach to wine tasting.

International Higher Certificate WSET Level 3: This course equips participants with in depth product knowledge about the characteristics of wines and spirits along with information on key factors which affect wine style, quality and value. Once passed, participants will be able to make professional evalua-tions on the quality and commercial value of spirits and wines, and have the ability to select specific spirits for different occa-sions and events.

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The Wine Academy of Spain have opened a new wine tasting school in Marbella, run by international wine expert and founder of The Wine Academy of Spain, Pancho Campo.

THE MARBELLAWINE SCHOOL

OPENS IN EL ROSARIO

Sales, Marketing and Event Management for the wine in-dustry: Designed to teach participants how to improve their marketing and sales techniques, by identifying promotional needs within the industry, which will result in improved sales.

The Wine Academy also offers a number of wine tours, in-cluding one day visits or weekend tours, guided by renowned experts to wineries in Ronda and Jerez. Tailor made wine trips to different regions of Spain, France and Italy can also be ar-ranged.

For more information about The Wine Academy, visit their website at www.thewineacademy.es.


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George Green, the traveling cocktail barman came to Marbella seven years ago on holi-day, fell in love with the area and has been working as a barman every summer since. George, who works at Sala Beach (previously Buddha Beach) in Puerto Banus in the sum-

mer, is also a tennis coach, which allows him to top up his tan in his spare time.

When the sun sets on Marbella for the winter, George sets off on his travels, following the sun around the world to shake up some cocktails in Australia and Asia, returning year after year as the Marbella season begins.

“I love the job because it allows me to travel. From the age of 15 I have worked in the hospitality industry, beginning my ca-reer as a service assistant in a small cafe.”

George went on to work behind the bar in working men’s clubs and ended up managing a bar in Leeds. The job allowed George to combine working in an industry which he loves while studying business and economics at university.

“I love working at Sala Beach, it’s a great boutique beach club, but it is my ultimate dream to combine my experience with my degree and open my own bar one day. When you see how much money comes through the tills, you really want to have your own till and make it happen for you.”

George believes that the trick to becoming a cocktail guru is providing service with a smile, while having some good banter with your customers.

“Some cocktails can take a few minutes to make and you need to be able to keep the customer entertained and make them want to come back. It is also important to taste the cocktail before you serve it, to make sure that it is up to scratch.”

Over the years George has been asked to make many cock-tails, the most popular being his signature frozen strawberry daiquiris, a best seller at Sala Beach. On a busy weekend George can make up to 400 a day.

George can be seen at Sala Beach in Nueva Andulucia. www.salabeach.com

Barm

an’s

Bant

er

On a busy weekend George can make up to 400 frozen strawberry daiquiris a day.

GEORGEThe Travelling Barman

Barm

an’s

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Havana Club Golden RumDash of Cranberry juice

Fresh StrawberriesStrawberry pureeStrawberry syrup

Crushed ice

GE

OR

GE

’S S

IGN

AT

UR

E C

OC

KT

AIL

Always taste the cocktail

before you serve.

Kahula is a great ingredi-

ent to add to cocktails as

it adds a nice bitter taste.

Investing in a good

blender is a must, I love

to blend and it is key

to creating the perfect

flavour.

A cold glass is essential,

especially somewhere hot

like the beach club.

*

*

*

*

GEORGE’S TOP TIPS

FOR THE PERFECT COCKTAIL

STRAWBERRYDAIQUIRI

Tric

ks o

f the

Tra

de

TAXATION

When a person opens a bar or restaurant (or any other busi-ness) they have to register for tax. The tax office is known as Hacienda and form 036 (or form 037 in certain circumstances) must be presented in order to register. This is called Alta en Hacienda or Impuestos Sobre Actividades Economicas (IAE), both phrases which will be encountered in the future.

They must produce a tax return at the end of every quarter; March, June, September and December, when the following payments must be made:

Income tax (Form 130): Based upon a payment on account of 20% of net profit

IVA (Form 303):At this moment in time not many bars pay IVA (Spanish VAT) because there is usually a rebate as output tax is usually a lesser percentage than input tax, although this may change in the next budget

Rental retention (Form 115):If you rent the business premises this is currently 21% of the rent

Payment of these taxes has to be made by the 20th day of the following month except for January where forms 130 and 303 (together with an annual IVA summary in form 390) are to be filed by 30th January.

If any of the forms are negative they are usually filed by the accountant via the internet. If positive, the forms are presented by the client to his bank for payment and the bank sends the forms on to Hacienda.

ACCOUNTANCY ADVICE FOR BARS AND RESTAURANTS

TAX TELLS

Accountant Julian Tankard from First Contact S.L. will be answering all your questions on money matters. This issue he is giving us the lowdown on Spanish tax basics for bars and restaurants.

First Contact, S.L, can assist you in your accounting and tax affairs, help you keep your books and records and assist you in compliance with the various rules and regulations to which you will be subject. Our English and Spanish partners have been assisting people in business on the coast since 1997. You can find out more at www.firstcontact.es or call us on 952 66 73 17 / 600 620 079.

RENT AND RETENTIONS

There is often confusion regarding the repayment of rent and retention. Rent is subject to IVA (from 1st September 2012 at 21%) and in order to ensure that Hacienda receive payment of income tax from landlords, it is a legal requirement for ten-ants of business premises to deduct 21% of the rent from the landlord (it is a coincidence that this is the same percentage as the IVA) and pay this to Hacienda at the end of every quarter. Hence, for a business paying €1,000 per month in rent, the landlord will be paid exactly €1,000 and Hacienda will be due exactly €210 per month by way of retention, which will be paid at the end of every quarter. The business will be deemed to have paid €210 in IVA on that rent and this will be deducted from his IVA payment at the end of the quarter, or if applicable, reclaimed at the end of the year.

LATE PAYMENTS

There are always penalties for late payment in relation to taxa-tion. It is better not to be late with the payment of the retention (form 115) because this carries a larger immediate penalty than other payments. Additionally, this can cause a problem with the landlord at the end of the year, as the non-payment is a ma-terial breach of the payment provisions in the business lease. In relation to the payment of tax and IVA, it is possible to apply to pay in instalments. Interest will be charged (at a commercial rate), but there is no financial penalty for doing so. Application has to be made before the due date for payment.

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In future issues we will deal with Social Security and work contracts as well as licensing issues and dealing with the Town Hall.

ACCOUNTANCY ADVICE FOR BARS AND RESTAURANTS

If you would like Julian to answer your questions in a future issue of the magazine please email them to [email protected].

OPENING A BAR OR RESTAURANT

LEGAL EAGLEUnderstanding the Spanish law is crucial to opening and run-ning a successful business. Alejandro de Luna from Luna Oli-ver Abogados will be guiding us through the ins and outs of this important subject.

For this issue of Select we asked him about the legal require-ments of opening a bar or restaurant and to clarify a few Span-ish terms.

Select. What paperwork is needed legally to open a bar orrestaurant?

Alejandro. There are a number of key licences and pieces of paperwork which you need in order to open a bar or restaurant in Spain.

* NIF or NIE number if you are not resident in Spain* A rental contract or purchase deeds for the premises* If you are going to undertake a refurbishment or construction at the premises you need a Building Works license issued by the Town Hall (Licencia de obras neg. urbanismo)* Opening and installation license issued by the Town Hall (Li- cencia de apertura y actividad neg. industria).* The owners need to register at the tax office and social security either as self employed, or as a company. * Public liability insurance

Take the time to get this all in place. Opening without any of these elements can be very difficult and businesses can incur penalties if they do not do it correctly.

Select. You always see signs on businesses talking about a traspaso. What is it?

Alejandro. A “Traspaso” is a transfer of a business. In Spain you refer to the price somebody pays when buying a business as a “Traspaso”, which is why you will see it on the estate agents’ signs.

If you buy a restaurant or a bar it doesn’t matter if the vendor has a freehold or a leasehold, you will pay for the value of the business. This is calculated based on a number of factors including the brand, the number of clients, the reputation, the amount of profit etc. This is what we call “Traspaso”.

Select. Thanks for clarifying that. What is a projecto?

Alejandro. A “Projecto” is the plan that an engineer or an archi-tect needs to prepare and provide to the Town Hall in order to get the building works and opening license for the activity. On the technical side this should include:

* Floor plans including information on the evacuation proce- dures in case of fire, security arrangements and health and safety compliance.

* The Town Hall has a municipal urban plan (PGOU) which cat- egorises the different buildings in each location. They require the exact location of the premises and full description of the works to make sure this complies with the PGOU.

Select. When buying a bar or restaurant, what are the kind of fees I should expect to pay?

Alejandro. These vary greatly, depending on the complexity of the transaction, the value and the amount of work needed. As a guide somebody could expect to pay approximately 1% of the purchase value.

Select. How long should I expect the legal process to take, from when I agree the purchase or takeover the premises?

Alejandro. Unfortunately this is difficult to say as it really de-pends on how long the Town Hall take to issue the license. However there is a recent regulation which should speed up the process considerably.

For small bars and restaurants with a capacity of less than 50 people, it will be possible to open once you have got your pa-perwork in place and have applied for an opening license. This is “declaración responsable” and means that you take the re-sponsibility that everything is correct prior to opening so you can start trading without an opening license.

De Luna Oliver Abogados guarantees personal and accessible legal advice in the following areas; Civil Law, Real Estate, Corporate Law, Bankruptcy, Litigation and Public Procurement. Their language skills are Spanish, German and English. To contact them call 951 968 033, visit www.delunaoliver.com or email [email protected]

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If you would like Alejandro to answer your questions in a future issue of the magazine please email them to [email protected]

From Designer Handbags to Luxurious Hotels

THE RISE OF THEDESIGNER HOTEL

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When it comes to fashion, Louis Vuit-ton, Gianni Versace, Rosita Missoni and Christian Lacroix are unparalleled in their creativity and brand power. However these gurus have some-thing else in common, they are now

conquering the world of hospitality and applying their design genius to create stunning hotels which feel like home.

A hotel by a fashion designer is a great way to express a brand’s philosophy and align the hotel with a certain lifestyle. They represent the very epitome of the design focused hotel and offer guests beautiful design details, wonderful fabrics, strong colour themes and the brand’s signature touches. Although most hotels cannot spend the time and money on this level of design, us mere mortals can certainly learn

a thing or two from them and get inspiration for our own projects.

These designer hotels all share a total dedication for design. Their growth and success shows the increasing tendency for guests to look for hotels with a defined visual identity and personality. Hotels which express a very strong identity through design run the risk of alienating potential clients as well as inspiring, but at least they have a differentiating factor which can be used for marketing and will keep people com-ing back for more.

We love the ambition and design of these hotels and the pic-tures are fantastic. In each issue we will be showcasing one of them to inspire and give you ideas. As it is the first issue, here are three of our favourites; the Bellechasse in Paris, White 1921 in St Tropez and Rosita Missoni in Kuwait and Edinburgh.

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The Bellechasse, situated near the Oray Museum in Paris, is an impres-sive yet intimate hotel, full of character. All 34 rooms are dressed by Christian Lacroix, combining the baroque inspi-ration of the fashion designer with the influences of a highly historic district to create a Parisian ‘Left Bank’ feel with a unique style.

Lacroix has playfully blended past, pre-sent and future with bold colours and graphics. He has created and applied seven distinct themes – Patchwork, Avengers, Saint-Germain, Tuileries, Mousquetaires, Jeu de Paume and Quai d’Orsay. Room features include; rustic wooden flooring, gold leaf de-signs, traditional tweeds and velvet mixed with an Arabian glow.

For more information,www.lebellechasse.com

CHRISTIANLACROIX

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This leading fashion brand has re-cently opened a hotel, White1921, in St Tropez. It offers just eight bedrooms, each with their own individual interior design, but unified with a theme of white, elegant minimalism. The hotel also has an exclusive bar which has a number of signature cocktails and vin-tage champagnes from brands includ-ing Moët and Chandon dating back to 1921.

For more information,

www.white1921.com

LOUISVUITTON

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Established since 1977! With staff who speak, English, French, Spanish and Scandinavian, CBS offers a

trustworthy and high quality service with over 15 years experience on the coast!

As they say in Stavanger “Du ringer, Vi bringer”

For more information:T: 952 460 584F: 639 276 880

E: [email protected]

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The Missioni Hotels are a way of life, applying without restraint the Missoni design ideas to their hotels in Edinburgh and Kuwait. These hotels, designed by Rosita Missoni and developed and managed by The Rezidor Hotel Group, are for people who share a passion for fashion, design and ultimate luxury. The designs are bright and textured, full of Italian luxury with all rooms consist-ing of reversible sheets, bathrobes and designer products. For more information,www.hotelmissoni.com www.rezidor.com

ROSITAMISSONI

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HORIZONSEXPANDING

The Design Challenge of Expanding a Restaurant

T he decision to move into larger premises is an important one for any growing business, but one which can be particularly challenging for a restaurant.

It requires investment in terms of time and money and if not done correctly you can lose what made it special and popu-lar in the first place. From a design point of view the biggest challenge is to allow the essence and feeling of the original restaurant to move into the new space, but without trying to create a replica.

There are a few key points to consider when relocating to new premises:

By Sally Blackshaw, Director of Blackshaw Interior Design

Remember, people are not always that open to change, so try to strike the right balance with the design. Don’t be too radical as it will alienate the regulars, but you must also think ahead and use the move as a chance to make the design fresher and the space work better for your future client base.

A design should be eye-catching and striking. A good design can make the difference between a potential client want-ing to come in and take part in the experience, or walking straight past unaware of your existence.

Don’t get lost in the complexities of creating and maintain-ing a successful business and forget exactly what it is that makes your restaurant special and stand out from the crowd. Only by clearly defining that and expressing it in the design, marketing and the whole dining experience will the new premises maintain what made you outgrow your old site.

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A good design can make the difference between a potential client wanting to come in and take part in the experience, or walking straight past unaware of your existence.

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DESIGN IN ACTIONIl Tartufo Italian Restaurant, Marbella Old Town The owners of Il Tartufo in Marbella Old Town had been very suc-cessful in a small, cozy restaurant and outgrew their old premises. A corner plot came up just next door and they decided to take the leap and allow the restaurant to expand to a larger interior space and a huge terrace with the potential for an extra 40 covers in the summer months.

Our challenge was to recreate the feel of a warm, buzzy, welcom-ing restaurant, which had attracted such a loyal following in their old premises, whilst also recognising the opportunity to freshen up the design and open it up to a wider audience.

The first immediate change was to open up the windows, replac-ing them with sliding glass panels. The connection between the interior and exterior during the summer months is vital. It improves communication between the restaurant and the terrace, allowing the clients to see exactly what sort of experience they will be en-joying and view the chefs at work.

Secondly, we needed to bring through the feeling and ambience from the old restaurant. This was given by rustic exposed brick-work and a dark wooden finish which was very distinctive. We incorporated this into our design and brought it up to date with huge custom made silk lampshades in the signature colours of mushroom and burnt orange.

The colour scheme was important for expressing the identity of the restaurant and giving it a sense of place. The burnt orange is contemporary whilst reminding us of rustic Italian buildings. This is combined with regal purple and Bordeaux colours, which work well in restaurants as they can be both warm and contemporary. These wine colours and the signature mushroom, which had fea-tured heavily in the old restaurant, were brought to the fore in the new premises to give the existing clientele a sense of familiarity as well as a fresh new look.

We also worked on the corporate branding and logo, updating it whilst not straying too far from the original. A mistake many res-taurateurs make is how to use their corporate identity. It’s easy to over or under brand a space - what you’re looking for is to use just enough to stick in people’s minds. We used sign writing on the exterior along with the vinyls on the windows, and the illuminated Laser cut acrylic lettering on the bar to pick out the logo and give it a strong identity without over doing it. To define the terrace area and make it part of the interior space we prepared stylish exterior banners.

By using design we took this restaurant to the next level and now it looks like it could compete with some of the main players in the world of gourmet. We always aim to create designs which will help our clients to be a success as a business, increasing profits by enhancing the customer experience and making the space work for the client. Never underestimate the power of design!

Blackshaw Interior Design SL has a team of professional de-signers and contractors which can execute all commercial design projects to the highest standard. For more information call952 818 038 / 657 051 298, email:[email protected] or visit:www.blackshawinteriordesign.com

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BELIEVE THE

HYPE

WITCHES’

Hype Energy launched in 1993 offering a great tasting range of energy drinks made with quality ingredients and it has since expanded to over 40 countries. The brand has recently launched in Spain and can be found on the Costa del Sol in Iceland (Puerto Banus), Hipercor, Tribeca, Zoo Lounge, Guey and Lineker’s.

Hype Energy drinks include no artificial colours or preserva-tives and contain up to 10 vitamins. There are currently four products in the Hype Energy portfolio for Spain. Each one has a different identity and appeals to a slightly different target market:

HYPE ENERGY: made with real cranberry and elderberry juice for a seriously fruity flavour and contains 10 vitamins.

HYPE ENERGY MFP: the brand’s bestseller has a classic en-ergy drink flavour that packs a massive punch for maximum energy.

HYPE ENERGY ENLITE: the low calorie ver-sion of MFP that despite being packaged in a pink can, is equally popular with men!

HYPE ENERGY SHOT: a non-carbonated, pocket-sized version of Hype Energy MFP that gives an im-mediate energy boost.

Jason Morgan, Managing Director of HMS Distribution, says that since the launch of Hype Energy drinks in Spain the re-sponse has been overwhelming. “We couldn’t be happier with the initial feedback we’ve had from clients,” he reveals. “We knew we had to pitch a competitive package to retailers and the hospitality industry, so our strategy has been to offer a qual-ity product at an affordable price.”

Jason and his team always do everything possible to support their partners and provide them with all the tools they need to maximize revenue. Hype Energy’s unique shot glass is the perfect example, there’s one compartment for a 25ml shot of alcohol and one compartment for 55ml of Hype Energy – they don’t mix until you knock back your shot. This is a quick and effective way of getting a direct energy boost, and the clients love it!

Babicka is the world’s first worm-wood vodka, distilled in the unspoilt landscape of the eastern region of Czech Republic and inspired by the earliest forms of vodka known as witches’ brew.

From the wormwood fields to the pure crystal waters of the low mountain ranges, the deep 10,000 year old springs to the fertile low lands of Moravian corn, Babicka is created using only natural in-gredients, ensuring that its subtle smoothness, texture and floral bouquet are unique to the brand.

The spirit is inspired by the 16th century Czechoslova-kian peasant women, Babick-as, who used wormwood in their potions to enhance sen-suality, creativity and love. Babickas are known as leg-endary figures of wisdom and compassion in Czech history, renowned for having mystical healing powers.

Babicka’s signature worm-wood, which is known as an aphrodisiac, is collected us-ing a traditional method. The plant is handpicked when in full bloom before being hung upsides down to dry natural-ly. Once dried thujone, a part

Hype Energy Drinks – Now Available in Spain

Laun

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ad

For sales and distribution enquiries, please call Jason Morgan:629 829 743www.hype.com

BREW ANYONE?

of the plant, is extracted and used to infuse the vodka.

Founder Alex Clarke was inspired to create the world’s first original wormwood vodka, after years of experience in the drinks and travel industry. After discovering a 500 year old distillery in the Czech Republic which produced both absinth and vodka, Alex wanted to keep the spirit and name of this creation as close to its birthplace as possible. For him naming and producing Babicka was about paying homage to centuries of craft and legend.

Babicka has a sweet taste of rich vanilla, caramel and ani-seed and has won many industry awards for quality and taste. Find out more at www.babickavodka.com.

Babicka will be available on the Costa del Sol throughSelect Brand Imports. Email [email protected] for stockist information.

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THE NEXT GENERATION PAYMENT SYSTEM

NEW “PERFECT DRAFT” SYSTEM SOLVESTHE PROBLEM OF LIMITED CELLAR SPACE

Perfect Draft is the new self-contained beer dispensing sys-tem from AB InBev UK which needs no installation and delivers great quality draught beer in a convenient format.

This brilliant piece of technology provides outlets with the chance to give their consumers the perfect draught experi-ence, even when they do not have the space or cooling equip-ment for a traditional dispenser.

The Perfect Draft dispenser is available now to on-trade cus-tomers in a range of four beers: Leffe, Hoegaarden, Lowenbrau and Becks, which all come in six litre kegs.

It is suitable for pubs, cafés, bars, restaurants and hotels where cellar space might be limited. The system allows outlets restricted to serving mainly bottled beers to expand their offer, increasing the choice available to customers, a massive ben-efit for the hospitality industry.

For more information about the product, please visit www.ab-inbev.com

THEPERFECT DRAFT

The latest industry prototypes, gadgets and concepts

Nexus Smart Pay is the latest loyalty pro-gram and state of the art payment sys-tem which is set to launch on the Costa del Sol later this year. The system is the first of its kind, operating on a finger-print scanning system which eliminates the need to carry cash or credit cards around, improving security and allow-ing easy purchasing anywhere within the network of Nexus partners.

The system has been created to provide the highest level of security, using the latest technology, eliminating fraud and security risks which can occur through the use of credit cards.

The network will be made up of premium businesses which include; hotels, the food and beverage industry and golf cours-es. These partners will also offer discounts on products and services and allow consumers to receive loyalty benefits at the point of sale.

Partners and consumers are able to view account details and transaction history through the online system which acts like a bank account. Network partners will have an individual web-page on the Nexus website, allowing them to edit the content to match their marketing strategy.

Some of the biggest benefits of the system for businesses are that partners have access to a targeted group of consumers for direct marketing, social media support and the system encour-ages consumers to spend more as funds are always available. Partners are also able to sell their products or services through the Nexus e-commerce system.

A potential Nexus partner is considered to be any business that caters to both residents and visitors within their area. If you feel like you meet the criteria then visit their website for more information, www.nexussmartpay.com

international paymentseXpertly done

Send business payments to and from Spain the easy way!Consistent bank beating exchange rates

VeriSign security used by 97 of the World’s top 100 banks

Track payments 24 hours a dayTransfer £250 up to £300,000 at the touch of a button

Don’t let the banks cash in. www.hifx.co.uk

HiFX Plc is authorised by the Financial Services Authority under the Payment Services`Regulations 2009, registration 462444, for the provision of payment services.

Tel: +34 951 203 986

Contact our Spanish Office:

Avda Manolete, Centro Plaza Local 12-13,

[email protected] 29660 Nueva Andalucia, Malaga, Spain.

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Cardola was founded in 2009 by the Marbella Club (MC) Hotels Group. Realising there was no existing product on the market that satisfied the ‘virtual concierge’ need of its own hotels, Car-dola set about developing its own.

Over the past two years, Cardola has developed and refined VirtualHotel – a guest-focused, multi-platform solution – which is accessed on an iPad, tablet and in-room consoles.

This virtual concierge technology has been tried and tested in three luxury hotels, providing guests with instant and conveni-ent access to everything hotels have to offer - both before and during their stay – enabling the hotels to enhance customer service levels.

Now available for iPadsHotel guests can now access hotel services and local informa-tion from the comfort of their own iPad with the launch of the VirtualHotel app. The app eases the stress of planning ahead by enabling guests to view menus and find out about hotel events and local attractions, before they have even set foot inside the hotel.

The application is currently used on in-room iPads within three luxury hotels including the Marbella Club Hotel and the Ho-tel Puente Romano. From August hotel guests will be able to download the same application to their own iPad, extending the services of the hotel by providing access to information and services wherever they are.

IPAD APP LAUNCHED TO EASE THE STRESS OF SUMMER HOLIDAY PLANNING AND FLIGHT DELAYS

The VirtualHotel application is easy-to-use and, once checked-in, guests will have access to a range of services and options, including the ability to view restaurants and reserve a table, book a round of golf at a local course or request concierge services – all from beyond the vicinity of the hotel. There is also an option to view the bill and check the local weather.

The application was designed by Cardola, who identified a gap in the hospitality market to increase sales and developed a so-lution from within a luxury Spanish hotel. “Luxury and service go hand-in-hand” says Franck Sibille, Area General Manager for the Marbella Club, Hotel Puente Romano and Schlössle Hotels. “Our team is always available to personally assist and enrich the guests experience at the hotel. The Cardola Virtual-Hotel Service compliments that exceptional service, with the added convenience of being in the privacy of their room, suite or villa.”

“Since deploying Cardola VirtualHotel, the Marbella Club Hotel has seen a significant increase in room service sales year on year.”

The application is supported by iPad 2 and iPad 3, provid-ing high resolution images to support content and the option of viewing information in multiple languages - removing the daunting prospect of translating your request from one lan-guage to another.

For more information visit www.cardola.com

Hotel guests can now access hotel services and local information

from the comfort of their own iPad with

the launch of theVirtualHotel app

VIRTUAL HOTEL

Authorised dealer

Cash RegistersEPOS SystemsTouchscreen SystemsVideo Surveillance SystemsHandheld Order TerminalsRestaurant Paging SystemsForged Note DetectorsPaper Rolls and Ink SuppliesService and ReprogrammingLoyalty SoftwareLabel and Bar Code PrintingBack O�ce Stock Control and Reporting Software

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Email: [email protected]

ABL Retail Systems SL - CIF: B92766237ABL Systems (Gibraltar) Ltd. - Co Reg. 103870

www.spaincashregisters.com

A�ordable solutions for hospitality and retail Prompt reliable delivery to

all areas

Over 20 years industry experience Evening & weekend support

Soluciones económicas para hosteleria y comercios Entregas rá

pidas y �ables a

toda

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are

as

Con más de 20 años de experiencia Servicio nocturne y de �n de semana, en casos de emerg

encia

En Español

Authorised dealer

Cash RegistersEPOS SystemsTouchscreen SystemsVideo Surveillance SystemsHandheld Order TerminalsRestaurant Paging SystemsForged Note DetectorsPaper Rolls and Ink SuppliesService and ReprogrammingLoyalty SoftwareLabel and Bar Code PrintingBack O�ce Stock Control and Reporting Software

Tel: +34 902 11 20 27 Mob: +34 661 669 941Gib: + 350 606 11202

Email: [email protected]

ABL Retail Systems SL - CIF: B92766237ABL Systems (Gibraltar) Ltd. - Co Reg. 103870

www.spaincashregisters.com

A�ordable solutions for hospitality and retail Prompt reliable delivery to

all areas

Over 20 years industry experience Evening & weekend support

Soluciones económicas para hosteleria y comercios Entregas rá

pidas y

�ables a to

das l

as a

reas

Con más de 20 años de experiencia Servicio nocturne y de �n de semana, en casos de emerg

encia

En Español

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To b

e fa

ir

Trade fairs are a good way of finding new products and suppliers whilst keeping up with the latest industry trends and meeting new contacts. There are many international trade fairs which take place throughout the year. Here is our list of top trade fairs in the coming months:

HOSTELCOWHEN: 17th - 21st October WHERE: Barcelona, SpainWHY GO: Taking place at the Gran Via Exhibition Centre, Hostelco is a must for restaurant and hotel industry profession-als. The international exhibition showcases the latest machin-ery, equipment and services. It offers the opportunity to find clients and suppliers from all over Europe and discover new knowledge of food, produce and food technologies.For more information visit: www.hostelco.com

TO BE FAIR

SPECIALITY & FINE FOOD FAIRWHEN: 2nd - 4th September WHERE: London, England WHY GO: The fair showcases the best artisan food and drink to high quality trade buyers. The show promises to be bigger than ever this year, in addition to the 600 exhibitors there will also be live cookery demonstrations by top chefs in the fine food forum, educational seminars and the chance to sample winning food produce from the prestigious Great Taste awards. With so much on offer, this is the perfect opportunity to find out what is new in the world of speciality food.For more information visit:www.specialityandfinefoodfairs.co.uk

HOGATECWHEN: 2nd - 5th September WHERE: Essen, GermanyWHY GO: Hogatec is a four day show which will be a trend setter for products related to the hospitality, food and beverage industry. The fair will be separated into different sections which include ambience, design, luxury goods and food and bever-ages, providing a great opportunity to make many international contacts for your business.For more information visit: www.hogatec.de

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ACCOUNTANTFirst ContactArea Covered: Málaga to Sotogrande

AIR CONDITIONINGAirflowArea Covered: Málaga to Sotogrande

AirtecArea Covered: Mijas Costa

Cool WavesArea Covered: Málaga to Sotogrande

Esola SystemsArea Covered: Málaga to Sotogrande

KoldairArea Covered: Nerja to Estepona

BAR & RESTAURANTEQUIPMENTAlba HosteleriaArea Covered: Málaga

Bar EquipmentArea Covered: Málaga to Sotogrande

EurohostelArea Covered: Málaga to Sotogrande

BAR SNACKSLeo DistributionsArea Covered: Málaga to Sotogrande

BREADDulcesolArea Covered: Málaga

PansurArea Covered: Málaga

BUILDINGATRArea Covered: Málaga to Sotogrande

Building & LanscapingArea Covered: Málaga to Sotogrande Carbol SLArea Covered: Málaga to Sotogrande

Concept BuildingArea Covered: Málaga to Sotogrande

Dimension 4Area Covered: Málaga to Sotogrande

GecontecArea Covered: Málaga to Sotogrande

Jan LovasArea Covered: Málaga to Sotogrande

The Roofing SpecialistsArea Covered: Málaga to Sotogrande

TK ConstructionArea Covered: Mijas Costa

Total BuildArea Covered: Málaga to Sotogrande

Webb & Sons Plant HireArea Covered: Málaga

Woods ConstructionArea Covered: Málaga to Sotogrande

BUILDING & DECORATINGK&M ServicesArea Covered: Málaga to Sotogrande

CAR & VAN HIREAutos AlquilemeArea Covered: Málaga to Sotogrande

CASH REGISTERSABL SystemsArea Covered: Málaga to Sotogrande

CATERING FURNITUREC MontesinosArea Covered: Málaga

JardinsurArea Covered: Coín

SolucionesArea Covered: Málaga

CATERING PRODUCTSCash Sierra NevadaArea Covered: Málaga

CHEESE SUPPLIERSQueSur SAArea Covered: Málaga

CIGARETTE VENDINGMACHINESEstanco IgnacioArea Covered: Málaga to Sotogrande

CLEANINGBio ControlArea Covered: Málaga to Sotogrande

Carpet & UpholsteryArea Covered: Málaga to Sotogrande

ClearflowArea Covered: Málaga to Sotogrande

Crystal Clean OvensArea Covered: Málaga to Sotogrande

MouldbustingspainArea Covered: Málaga to Sotogrande

PipetekArea Covered: Málaga to Sotogrande

Soap OperaArea Covered: Málaga to Sotogrande

CLEANING PRODUCTSDistindetArea Covered: Málaga

MifemaArea Covered: Fuengirola

Segarpe SLArea Covered: Málaga

COFFECaffegustoArea Covered: Nerja to Gibraltar

COMPUTERSComputer CityArea Covered: Mijas Costa

DECORATIONAim Building SuppliesArea Covered: Marbella

Kandm servicesArea Covered: Málaga to Sotogrande

Life in ColourArea Covered: Málaga to Sotogrande

Mike GoodallArea Covered: Málaga to Sotogrande

The Paint ShopArea Covered: Málaga to Sotogrande

vista glass curtainsArea Covered: Málaga to Sotogrande

DESIGNKubic Design SolutionsArea Covered: Málaga to Sotogrande

DRAIN CLEANINGdrain and leak solutionsArea Covered: Mijas Costa

Drain TeamArea Covered: Mijas Costa

DRINKS SUPPLIERSelect Brand ImportsArea Covered: Costa del Sol y Costa Blanca

Costa Bar SuppliesArea Covered: Málaga to Sotogrande

BWSArea Covered: Málaga to Sotogrande

ELECTRICIANSphase2 electrical serviceArea Covered: Málaga to Sotogrande

Electrician in SpainArea Covered: Málaga to Sotogrande

ENERGY SUPPLIERMarbenergiaArea Covered: Marbella

EVENT ORGANISERSCasino EntertainmentArea Covered: Costa del Sol

FIRE EXTINGUISHERSCoytexArea Covered: Málaga to Sotogrande

FISHDecaArea Covered: Málaga

EcomsaArea Covered: Málaga

FreskisolArea Covered: Torremolinos

LopemarArea Covered: Málaga

FLOOR POLISHINGMarble FloorArea Covered: Málaga

FROZEN BREADAntonio VazquezArea Covered: Málaga

LET US HELPIf you are interested in contacting any of the suppliers in our directory or want to know more about their products or services, email us with your enquiry to:[email protected]

For all your business needs, Selected services and products along the coast

Sele

cted

GarcimarArea Covered: Málaga

Los MellizosArea Covered: Benalmádena

Pan & SweetArea Covered: Málaga

RodriguezArea Covered: Torremolinos

FRUITS & VEGETABLESFruiteria Manzano de OroArea Covered: Málaga to Sotogrande

Frutas VillalobosArea Covered: Mijas Costa

Frutas Y Verduras AliantoArea Covered: Fuengirola

FURNISHINGCortideaArea Covered: Málaga to Sotogrande

in vogueArea Covered: Málaga to Sotogrande

Rattan DesignArea Covered: Málaga to Sotogrande

TLD FurnishingsArea Covered: Málaga to Sotogrande

FURNITURE RENTALBonisillaArea Covered: Málaga

GAMES MACHINESOnline Gaming MachinesArea Covered: Málaga to Sotogrande

GENERAL FOODCalpreseArea Covered: Málaga

Cial Garcia MorenoArea Covered: Málaga

Sierra MarArea Covered: Málaga

PlayafoodsArea Covered: Málaga to Sotogrande

KFMArea Covered: Málaga to Sotogrande

Sol MapesolArea Covered: Churriana

GLASS CURTAINSelite glass curtainsArea Covered: Marbella

kianoArea Covered: Mijas Costa

R-DMCsArea Covered: Málaga to Sotogrande

HALAL MEATGodoyArea Covered: Málaga

HEALTH INSURANCEAdeslasArea Covered: Costa del Sol

SanitasArea Covered: Málaga to Sotogrande

ICE CREAM SUPPLIERSNestleArea Covered: Málaga

INDUSTRIAL MACHINECLEANINGSHSArea Covered: Málaga

INFORMATIONExpat Advisory ServiceArea Covered: Málaga to Sotogrande

INSURANCEIbex InsuranceArea Covered: Málaga to Sotogrande

Right Way InsuranceArea Covered: Málaga to Sotogrande

The Insurance CentreArea Covered: Málaga to Sotogrande

INTERIOR DESIGNBlackshaw Interior DesignArea Covered: Málaga to Sotogrande

LAUNDRY SERVICESLavaexpressArea Covered: Fuengirola to Este-pona

LAWYERSDe Luna OliverArea Covered: Marbella

LIGHTING & SOUND EQUIPMENTMarbella EntertainmentArea Covered: Marbella

Creative LightingArea Covered: Marbella

MEATBonisillaArea Covered: Pizarra

Carnes de BurgosArea Covered: Málaga

Carnicas AndresArea Covered: Málaga

Carnicas CoviherArea Covered: Málaga

Club GastronomicoArea Covered: Málaga

FamadesaArea Covered: Campanillas

GT McKennaArea Covered: Calahonda

Merca SurArea Covered: Málaga

The Scottish ButcherArea Covered: Estepona

MEDIAAlpusatArea Covered: Málaga

costasysArea Covered: Mijas Costa

Easy ComputersArea Covered: Málaga to Sotogrande

Electronics BenavistaArea Covered: Estepona

GB TVArea Covered: Fuengirola to Este-pona

Malaga GraphicsArea Covered: Málaga

MegacallArea Covered: Málaga to Sotogrande

Orbit Home EntertainmtArea Covered: Estepona

Sky Shop SpainArea Covered: Málaga to Sotogrande

Skydigital Area Covered: Málaga to Sotogrande

OPEN 7 DAYS A WEEK

TEL: 952 373 233 [email protected] MANUEL FRANCO CUBEIRO 28 POL IND EL PINILLO TORREMOLINOS

SAME DAY DELIVERY even on a Sunday!

NEXT DAY INSTALLATIONOnce deciding to use BWS for your draught prod-ucts we will arrange to do your install the very next working day. We will even arrange with your previous supplier to remove all the old equipment for you.

STORAGE A lot of bars have limited storage space, so by ordering daily you can maximize your working area.

OUT OF HOURS On occasion, some bars find themselves running out of draught after their supplier is closed for the day. Here at BWS we have two areas that stock an emergency supply of kegs which all of our customers have access to. This facility is available from 6pm until 10pm. (This out of hour service is collection only).

PRICING We can offer excellent prices and discounts on all our products, making some of them the cheapest on the coast.

THE ONLY DRAUGHT SUPPLIERON THE COAST THAT OFFERS A

7 DAY A WEEK DELIVERY

45

WificonnectArea Covered: Málaga to Sotogrande

X Pat TelecomArea Covered: Málaga to Sotogrande

MEDICALHelicopteros SaniariosArea Covered: Málaga to Sotogrande

MOBILE PHONESMega MobileArea Covered: Costa del Sol

MONEY EXCHANGEHifxArea Covered: Málaga to Sotogrande

OIL SUPPLIERSAceitselninoArea Covered: Málaga

PerezsolArea Covered: Málaga

PEST CONTROLContraplagas Area Covered: Mijas Costa

Costa Pest SolutionsArea Covered: Málaga to Sotogrande

DesinsectacionesArea Covered: Málaga

Guadalplaga SLArea Covered: Campillos

Nigel Poole ServicesArea Covered: Málaga to Sotogrande

Oikos Sanidad AmbientalArea Covered: Málaga to Sotogrande

PlagiserArea Covered: Málaga

PHOTOGRAPHYDavid Toms PhotographyArea Covered: Málaga to Sotogrande

PLANT HIREAlmuco Tool HireArea Covered: Málaga

Coastal Machinery SalesArea Covered: Málaga to Sotogrande

JCB Plant HireArea Covered: Málaga to Sotogrande

PLUMBINGEnglish Plumbing ServicesArea Covered: Málaga

Pimlico PlumbersArea Covered: Málaga

Marbella PlumbingArea Covered: Málaga

POOL TABLES VENDINGSuperpoolArea Covered: Málaga to Sotogrande

Pool TablesArea Covered: Málaga to Sotogrande

PRE-COOKED FOODSEuropaxArea Covered: Málaga

PRINTINGBFPArea Covered: Málaga to Sotogrande

DigiprintArea Covered: Málaga to Sotogrande

EyeprintArea Covered: Marbella

KMG PrintingArea Covered: Mijas Costa

MijascardsArea Covered: Mijas Costa

Ndi3printingArea Covered: Marbella

PROMOTIONSCooldealsArea Covered: Málaga to Sotogrande

LittlewebArea Covered: Málaga to Sotogrande

RECRUITMENT AGENCYAdeccoArea Covered: Torremolinos and Marbella

RECRUITMENT & TRAININGCosta CateringArea Covered: Marbella

REFRIGERATIONWilliamsArea Covered: Málaga to Sotogrande

REMOVALSFast Cat InternationalFocus Transport

RESTORATIONDamptech SpainArea Covered: Málaga to Sotogrande

Design InwoodArea Covered: Málaga to Sotogrande

South Coast Domestics Area Covered: Málaga to Sotogrande

ROOFERSBJF BuildersArea Covered: Málaga to Sotogrande

Buidling & ScaffoldingArea Covered: Málaga to Sotogrande

SALE AND RENTAL CLEANING MACHINESMaquilimpArea Covered: Málaga

SECURITYAlarma UniversalArea Covered: Málaga to Sotogrande

Fortress SecurityArea Covered: Málaga to Sotogrande

IronworksArea Covered: Málaga to Sotogrande

Knockout LocksArea Covered: Málaga to Sotogrande

Metalwork ServicesArea Covered: Málaga to Sotogrande

Security of SpainArea Covered: Málaga to Sotogrande

Target SecurityArea Covered: Málaga to Sotogrande

SHUTTERS & GLAZINGMarkilux AwningsArea Covered: Málaga to Sotogrande

Mosquito NickArea Covered: Málaga to Sotogrande

SIGNSMister ExhibitArea Covered: Málaga to Sotogrande

SOLAR ENERGYClima EsteponaArea Covered: Málaga to Sotogrande

Generador-ElectricoArea Covered: Málaga to Sotogrande

Solosol Power Area Covered: Málaga to Sotogrande

SPICESLeo DistributionsArea Covered: Málaga to Sotogrande

SPRING WATERMondarizArea Covered: Málaga

TOLDOSSunshine ToldosArea Covered: Málaga to Sotogrande

Shade Sail CompanyArea Covered: Málaga to Sotogrande

Toldos CintranoArea Covered: Málaga to Sotogrande

SafariArea Covered: Málaga to Sotogrande

TRANSLATIONTranslatorArea Covered: Málaga

T.V. REPAIRSTelevision RepairsArea Covered: Málaga

UNIFORMSNew Uniform SLArea Covered: Benalmadena

uniformes costa del solArea Covered: Málaga

USED OIL RECYCLINGCilnianaArea Covered: NuevaAndalucía

SavisolArea Covered: Málaga to Sotogrande

VAN RENTALOne Way Van HireArea Covered: Málaga to Sotogrande

VENDING MACHINESExpendaArea Covered: Málaga

WATER TREATMENTSProaguaArea Covered: Torremolinos

WINDOWS & DOORSAcristaliaArea Covered: Málaga to Sotogrande

All TecnoaluminioArea Covered: Málaga to Sotogrande

Glass CurtainsArea Covered: Málaga to Sotogrande

technoaluninioArea Covered: Estepona

If you would like your business to be included in Selected section, please email them to:[email protected]

Artis

an

46

For decades supermarket chains have been taking over the world, pushing down the price of food, increasing mass production and squeezing the independent retailer off the high street. This has been a dominant trend for such a long time that now consumers are looking for something less sterile

and are actually prepared to pay more for an artisan product with a personal touch.

Slowly but surely we can see this influence on the World’s high streets and the hospitality industry is sitting up and taking notice. Artisan butchers, bakers and candlestick makers are making a wel-come return and everything from chocolatiers to wine makers are getting in on the act. This is giving consumers a lot more choice and they want to see this reflected in the restaurants, bars and hotels they frequent.

Rustic bread rolls made in-house always add a nice touch at the beginning of the meal, if fruit and vegetables can be grown in your own garden even better. However, if this is not possible, how about taking the time to research your local producers and see if you can utilise the high quality products being grown and made on your doorstep? Not only will this give you environmental credentials as you will minimize the food miles, but it will give your business a local identity and a connection with the community.

Yes these products are undoubtedly more expensive, but the stories and people behind the products can be used for marketing purposes and there’s no doubt that your customers will notice the difference in quality.

In Andalucia we are blessed with the most fantastic locally grown ingredients and in Spain the supermarkets have seemed to take less of a hold. You can still find a whole host of traditional producers of stunning cheeses, olive oil, organic vegetables and of course the legendary jamon. In an online survey conducted by a restaurant last year to find out the favourite locally produced food, a wide range of products were praised; from tomatoes and avocados to boquerones and piquillo peppers. One participant wanted to shine a light on one of their local producers which really sums up the spirit of the artisan producer. “We live inland, in the mountains of the Sierra de las Nieves. The nearby village, Yunquera, is small, but very proud of its cuisine. In our village, we have a shop that sells only pork - ‘Ibericos Yunquera’. The man who owns it is very passionate about his pork. He produces the feed and then uses it to feed his pigs. He butchers the pigs himself, and then makes the most gorgeous pork products. My favourite product is his criollos, they produce almost no fat in the pan. They have a gorgeous taste of ‘sausage’, but with no filler, so much better than the English version. They have a gorgeously garlicky taste, that does not overpower.”

The recession has also seen people diversifying and people from all walks of life are abandoning their office jobs to indulge their passions for creating something special and trying to make it into a business. This gives us handmade soaps, jewellery, greeting cards and fantastic cakes, biscuits and breads which are popping up in lo-cal markets and online. This is a great opportunity for the hospitality industry to source really special products which could be unique to your business.

The Backlash againstMASS PRODUCTION

In our next issue we will

be launching an Artisan section. This will be a place to

showcase the best locally grown and produced items, tell you about local

markets and shine a spotlight on this trend.

If you have a favourite product from the local area we should feature in our next issue please let us know.

Email [email protected]

PREMIUMQUALITY

LOCALLY PRODUCED

48

Many people have a dream of opening up a bar, restaurant or hotel on the Costa del Sol as it is such a popular area with tourists, expat residents and the Spanish year round. Unfortunately in a large number of cases that dream has turned into a nightmare, as people have invested in an inappropriate business without doing their research or get-ting the right support.

There are many opportunities for buying businesses which have suffered in the crisis, and there are some excellent deals available as a result. However, it is important to en-ter into any possible aquisition with your eyes open, with a sound understanding of why the venture failed and what you can do to ensure that it does not happen to you.

Have no doubt that this is a difficult and uncertain time to enter into business in Spain. The IMF predicts that the economy will not start to rise again until 2014, with it tak-ing until 2017 to recover to the level prior to 2007. How-ever, look around the Costa del Sol and you will see bars and restaurants doing well and even expanding despite the difficult times. There is clearly an opportunity to thrive if you choose the location and premises carefully and understand the local market sufficiently to be able to give them something they want.

TIPS FOR BUYING AND CREATING A PROFITABLE BUSINESSMake sure that you have professional advice from awell-respected commercial real estate agent and consult Spanish speaking, independent legal advisors to ensure that everything is correct and in order.

Coming Up in Select ...

Take the time and pay money, if required, for good impar-tial advice which will get you the right property for the best price. It is certainly a buyer’s market, so negotiate hard and be willing to walk away if you think you can get a better price. Choose a location with good year round footfall and budget for sufficient marketing to draw the customer to you. Know your competition – sample your competitors and evaluate what they are doing well and what they could be doing better. Think what you could do to stand out from the crowd. Undertake market research to see what people want and listen to the response. There’s no point bringing a concept from abroad if there isn’t a need for it here.

Set the right price – in these times of austerity price mat-ters more than ever, but not at the expensive of quality. If there’s something which makes your product premium, and therefore have a high price, make sure you can justify that and inform your customers why they should pay more.

Tell the world – don’t forget the importance of marketing. Without properly informing your local market how will peo-ple know why they should come and see you? Keep them coming back for more – you need to set a high standard and keep to it. Only then will the custom-ers reward you with becoming regulars hence providing a steady revenue stream.

W e are setting our sights on becoming the reference guide for the hospitality industry on the Costa del Sol and have ambitious plans for expanding our magazine for future issues. In our next issue we will have sections for Commercial Real Estate and Recruitment.

Buying a Business inSpain During the Recession...AMAZING OPPORTUNITY OR NAIVE MADNESS?

Do you have a business for sale?Email a description and images through to [email protected] and we’ll include it in future issues.

Coming Up in Select ...

According to the OECD Report “Tourism trends in the OECD area and beyond”, jobs in tourist related activities accounted for over 12% of total employment in Spain, the highest of all the countries surveyed. This is obviously even higher in the coastal areas and the sector represents a crucial source of employment for young job seekers who are suffering in the current economic crisis.

The high unemployment in Spain is well documented, but if we look at the tourism and hospitality sector as a whole, it seems to be relatively resilient and even improving fol-lowing a few tough years.

The recession started to effect tourism in 2008 and intensified in 2009 by reducing the volume of tourists, the length of stay and spending by personal and busi-ness travellers. This of course had a knock-on effect on employment in the industry, but there were large regional variations.

Hospitality professionals have an advantage over other sectors as they work in a global industry and, if they are prepared to travel, can move from region to region follow-ing the jobs. Even in the worst parts of the global reces-sion, areas such as China and the Arab Emirates were growing, so there are always opportunities.

SPAIN IN 2012For 2012 the picture is looking brighter with the Spanish Ministry for Industry, Energy and Tourism reporting that in

Jobs in the HOSPITALITY INDUSTRY

June there was an increase of 4.7% in the number of tour-ists, compared to June last year, and even more interest-ingly that the average spend per traveller also increased by 3.8%. In total the tourist spend in the month of June was 5,833 million Euros, a significant contribution to the national economy.

In Andalucia there was a 5.5% increase in average spend per traveller, but a decrease of 4.6% in the number of visi-tors. This represented a 1% increase in tourist spend over-all, compared to the previous year, and broke the down-ward trend seen in the last five months. The market which is contributing most towards this growth is the American market which is slowly discovering the area partly thanks to the visit of Michelle Obama.

Unfortunately we don’t have a crystal ball, so it remains to be seen what effect the recession will have on the hospi-tality industry long term. Whatever happens, it will con-tinue to represent a crucial sector for employment and one which will always offer opportunities in Spain and beyond.

Rather than follow the lead of most media and dwell on the lack of opportunities, we would prefer to look at the jobs that are out there for our sector. For this reason we are launching our recruitment section in the next issue and would like to invite employers and recruitment agencies to list their situations vacant with us free of charge.

Please send your jobs to:[email protected] before 28th September for inclusion in our October issue.

AND HELP OUR READERS FIND THE RIGHTSUPPLIERS AND SERVICES FOR THEIR BUSINESSES

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Avenida del Sol29649 Mijas CostaMálaga - SpainT: (+34) 952 93 44 78M: (+34) 606 347 [email protected]

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