It's tough going but hotels still make it
Hindsight is easy - and generally useless. It's foresight that's clever; it's the attribute that all generals, politicians and business operators need if they are to be successful.
Guy Hands seemed to have it in abundance when he led Japanese investment bank Nomura to the Compass offices in May 2001 and slapped £1.9b on the table for the Le Méridien hotel brand. "Thanks very much," said Compass boss Francis Mackay, "that'll do very nicely. I'm getting out of hotels." (Now, there's a man with foresight.)
Hands thought he was being canny. He'd sold 4,000 Enterprise pubs for £2b, and so hotels looked like a sound investment. And why not? The market was on a roll, occupancies and room rates in London were sky-high, and tourism was growing worldwide by 6% year-on-year. Hands had a good financial track record and he brought gravitas to a hospitality industry that was crying out to be taken seriously in the City. It looked good all round.
Unfortunately, events conspired against Hands and Le M‚ridien. Foot-and-mouth disease, Ground Zero, war in Iraq and the Sars virus turned hospitality into a disaster movie, and hit the hotel group for six. OK, everyone else suffered as well, but what chance do you have when you've just paid top whack for properties with high rent and suddenly there's no income? It's like fixing up a mortgage a month before taking a pay cut.
Of course, there will be those who say that the deal was flawed from the start, that personal ego played too big a part in the negotiations, and that the purchase price and the subsequent leaseback rents were far too high.
But that's easy to say now. At the time, we all gasped at the high-rolling figures. We got a thrill out of the "mega deal". We wished we had Hands's business acumen and audacity, and it made most of us proud to be associated with stories that were making the front pages of the financial press. We loved every moment of it, and it's easy to forget that now.
It's all crumbling to dust, but there is one important point to remember - hotels can still be sound investments and, very soon, someone is going to have the foresight to step in and make a killing on the very desirable properties that fall out of the collapse of Le Méridien. Whoever they are, it'll be a wise move - I just hope they have better luck than the previous owner(s).
Forbes Mutch, Editor, Caterer & Hotelkeeper
Mashterclass
Potatoes have always had a touch of the Cinderella about them, playing their role in a meal in an unsung-hero sort of a way. But this week, in our masterclass with food writer Michael Raffael, we give them centre stage, exploring varieties with chef David Cavalier (see page 36). It's packed with recipes from pommes lyonnaise to pommes salardaise and pommes mousseline to the humble pommes sauté.
Amanda Afiya, Chef Editor
Master glass
Joe Public is increasingly clued up when it comes to alcoholic drinks. Gone are the days when a round was three pints of lager and a packet of crisps - a scarily large number of customers now know what makes the perfect mojito. Which means that you can't put just anyone behind your bar - your staff need to know their stuff. We talk to the experts and reveal trade secrets for the slickest bars in town (see page 22).
Helen Adkins, Restaurants & Bars Editor