Hotel Chocolate IS Essay

FMI

Hotel Chocolat is a British chocolatier and a unique type of

chocolate company that connects luxury chocolate making
and retailing with cocoa growing it is one of the worlds
few chocolate makers to actually grow its own cocoa.
Founded in 2004, Hotel Chocolat is a privately owned
company with the original co-founders, Angus Thirlwell and
Peter Harris, still very much involved.
Hotel Chocolat Trinity Leeds comes with an exciting
restaurant concept Hotel Chocolat Roast + Conch, more
about the restaurant here.
5 December 2013
This week Hotel Chocolat are having a Christmas shopping
day on Thursday 5th December.
Guests will receive 10% off in store and online, chocolate
samples, Prosecco whilst you shop and some fabulous
competitions. There is also a stunning FREE gift when you
spend over 65 in store.
Hotel Chocolat have some beautiful luxury boxes of
chocolate this year, Including our classic rather large

cracker, double layer, and this year we are offering a build

your own hamper service.
There are some beautiful gifts in store, including lots of new
ranges for those who are after something different to
chocolate.
Cocoa Juvenate Rich in antioxidants, vitamins, minerals
and feel-good happiness, cocoa is a natural wonder.
Perfected in our Saint Lucian Estate in our exclusive spa,
these treatments help protect, renew, enliven and uplift, all
with an invigorating scent inspired by freshly cut cocoa
pods with notes of bergamot, green tea, lime, exotic florals
and warm sandalwood
Cocoa Cuisine - Youll love what cocoa and chocolate can
do for you in the kitchen in both sweet and savoury dishes
including dips, dressings and sauces, desserts, cookies and
cakes, cocoa pasta, chocolate spreads and more.
HOTEL CHOCOLAT'S RECIPE FOR BRINGING CREATIVE IDEAS TO LIFE
Starting from an award winning website and a first retail outlet in 2004, Hotel
Chocolat now has over 70 luxury chocolate stores throughout the UK, the US and
Europe. It has also recently been named as The Most Advocated British Brand in the
UK and won the prestigious Retail Week Specialist Retailer of the Year Award.
Being such a trailblazing brand, Hotel Chocolat was finding it hard to identify a print
supplier that could not only provide excellent pricing, but also offer extremely high
quality. Thats as well as being able to support every requirement, no matter how
varied, so that they could bring their highly creative ideas to life.
After originally being brought in to make cost savings on store catalogues, Print
Strategy soon introduced an online retail management system. This enabled stores
to manage their own POS and labels, freeing up much needed time for the design
and marketing team.
As the Hotel Chocolat success story continues, Print Strategy is the first port of call
for every marketing, print or brand requirement whether its in-store display,
striking direct mail pieces or something highly sophisticated for a new product
launch.

Hotel Chocolat is committed to ensuring that your privacy is protected and that we fully
comply at all times with the Data Protection Act 1998 and the Privacy and Electronic Communications
(EC Directive) Regulations 2003.
1. The information we collect and how we use it
When you order or enquire about our products we need to know your name, address, email address,
and, if ordering, your credit card number and expiry date. If you have ordered products for a third
party we will need to know their delivery address. We gather this information to allow us to process
your registration and process any orders you may make. The relevant information is then used by us,
our agents and sub-contractors to organise delivery, provide you with statements of your account and
to communicate with you on any matter relating to the conduct of your account and the provision of
our service.
We may also use aggregate information and statistics for the purposes of monitoring website usage in
order to help us develop the website and our services and may provide such aggregate information to
third parties. These statistics will not include information that can be used to identify any individual.
From time to time we may provide your information to our customer service agencies for research and
analysis purposes so that we can monitor and improve the products and services we provide. We or
our agents and sub-contractors may contact you by mail, email or telephone to ask you for your
feedback and comments on our products and services.
We and our group companies may also wish to provide you with information about special features of
our website or any other service or products we think may be of interest to you. If you would rather not
receive this information, please click here. You can also unsubscribe from our contact list at any time
by replying to a marketing email with the word "unsubscribe" in the subject line, by
emailinghelp@hotelchocolat.com or by calling us on (+44) 3444 93 23 23.
We may also want to provide you with related information from third parties we think may be of
interest to you. If you would rather not receive this information, please login to your account and
change your preferences by clicking here. We may also provide your information to carefully selected
third parties whose products or services we believe may be of interest to you. If you do not wish us to
disclose your information in this way, please login to your account and change your preferences by
clicking here.
2. Our use of cookies and other information gathering technologies
A cookie is a small text file which we transfer to your hard drive through your web browser when you
visit our website or open certain emails. It enables our own system to recognise you when you visit
our website again and improve our services to you. The information can be used to enhance the
content of our website and make your use of it easier. For more information about cookies please
visitwww.allaboutcookies.org.
Some of these cookies are essential for you to use hotelchocolat.com.
To order products on our website you will need to have cookies enabled. If you don't want to enable
cookies you can still enjoy browsing our website for that gorgeous gift or self-indulgent treat, you'll just
have to visit one of our stores in order to purchase.
Three types of cookies may be used during your visit to hotelchocolat.com.

Hotel Chocolat session cookies that are deleted after each visit

Hotel Chocolat persistent cookies are not deleted after each visit

Third party cookies that are used by our partners, for example, to help us measure the visitors
3. How we protect your information
Security is a major issue for anyone purchasing on the internet. You need to know that a website is
legitimate, and transactions are secure before you buy. To address these issues, the Hotel Chocolat
website uses a Digital Certificate from Comodo. Our secure server software uses the digital certificate
to encrypt your credit card number. The encryption process takes the characters you enter and
converts them into bits of code which are then securely transmitted over the internet. We also keep
your information confidential. The internal procedures of Hotel Chocolat cover the storage, access
and disclosure of your information.
4. Sale of business
If this business is sold or integrated with another business your details may be disclosed to our
advisers and any prospective purchasers and their advisers and will be passed on to the new owners
of the business.
5. Updating your details
If any of the information that you have provided to us changes, for example if you change your email
address or name, please login to your account by clicking here. If you wish to cancel your registration,
please send an email by clicking here, or by sending a letter to Hotel Chocolat Ltd, Mint House,
Royston, Hertfordshire, SG8 5HL, England.
6. Your consent
By submitting your information you consent to the use of that information as set out in this policy. If we
change our privacy policy we will post the changes on this page, and may place notices on other
pages of the website, so that you may be aware of the information we collect and how we use it at all
times. We will also email you should we make any changes so that you may consent to our use of
your information in that way. Continued use of the service will signify that you agree to any such
changes.
7. How to contact Hotel Chocolat
We welcome your views about our website and our Security and Privacy Privacy Policy. If you would
like to contact us with any queries or comments please send an email by clicking here.

http://www.hotelchocolat.com/uk/help/security-and-privacy

The Facts
As well as being utterly delectable, chocolate has been scientifically proven to be good for
your health! However, like with all things in life its everything in moderation! Even the
purest dark chocolate, despite all the emotional and physiological benefits, needs to be eaten
in moderation and as part of a balanced diet. It is recommended that the intake of chocolate
should be under 50 grams of high cocoa solid dark chocolate a day this equates to about one
small bar a day.
Energy
Chocolate contains minimal levels of both caffeine and theobromine. Theobromine is an
alkaloid that is found only in cocoa and chocolate therefore it has been named after the
cocoa tree itself! (Alkaloids are a group of organic compounds made by plants that contain
nitrogen). Both have mild stimulating effects on the central nervous system that increases the
heart beat and relax the respiratory muscles. However care should be taken with domestic
pets as ithe theobromine in chocolate can be toxic for them causing diarrhoea or even death.
Research shows that chocolate and cocoa reduces fatigue and improves concentration.
Chocolate also contains a high concentration of calories in a small volume - in fact, chocolate
was given to World War II soldiers as part of their rations as a source of energy!
Feel Good Factor
Chocolate contains chemical substances know as endorphins which have a stimulating effect
on the brain. The endorphin in chocolate is called phenylethamine or PEA. When PEA is
released into the blood stream it creates positive energy and feelings that range from
happiness to euphoria. PEA can be found naturally in the body and is more prominent when
we are happy: for example when we are in love. If that feeling of love disappears or if you
are feeling blue or sad about something, the amount of PEA in your brain reduces. This is
one of the reasons why, in these situations, we crave chocolate! The PEA in chocolate
replaces the natural endorphins we have lost. It has also been suggested that women are more
susceptible to the varying levels of PEA than men.
Vitamins and Minerals
Chocolate contains an abundance of minerals which the body stores and uses when it needs
them most. Two of the most commonly found minerals in chocolate are iron and magnesium.
According to the UKs Ministry for Agriculture, Fisheries and Foods, dark chocolate contains
more iron than any other vegetable! Both minerals are believed to be very important for the
defence against heart disease and blood disorders. They also help reduce the threat of
osteoporosis in later life. Medical researchers have found that magnesium deficiency may
contribute to the symptoms of premenstrual syndrome. Therefore as dark chocolate contains a
good source of magnesium, eating it during this time could help alleviate PMS.
Antioxidants
All plants, fruit and vegetables contain healthy components called polyphenols. The
polyphenols in the cocoa bean have antioxidant properties. Antioxidants protect the body
from the effects of free radicals. These accelerate the aging process and are responsible for
the degeneration of certain function. Antioxidants have a positive effect on many aspects of
the human body. It has been proven to lower blood pressure and improve the function of the
blood vessels Some doctors state that a square of high percentage dark chocolate every day

is the equivalent of taking aspirin also know to have good cardiovascular effects.
Antioxidants may also help strengthen the immune system and protect against certain
immune system diseases such as cancer and rheumatoid arthritis.
Recent research has shown that drinking a glass of red wine a day can promote good health as
it contains antioxidants. The same is true for Chinese green tea. Premium chocolate has more
antioxidants than a glass of red wine and 2 to 3 times more antioxidants than green tea.
Research has shown that the slight bitterness we taste when drinking green tea or eating a
high percentage dark chocolate are attributed with the polyphenols in these products. .
Cholesterol
Cocoa and high percentage dark chocolate contain no cholesterol. However, milk chocolate
contains a small amount due to the addition of milk fats. Premium chocolate also contains a
good percentage of cocoa butter which is high in saturated fats. A 1/3 of cocoa butter comes
from stearic acid. Although it is a saturated fat, stearic acid does not raise the bad cholesterol
(LDL) as most other saturated fats do. Stearic acid is converted in the liver to oeleic acid
which is a heart healthy monounsaturated fat. Another 1/3 of chocolates total fat comes from
oleic acid itself. In a recent study in America, volunteers followed a diet where the majority
of their fat calories came from either chocolate or from normal butter fat. The volunteers who
consumed the chocolate fat did not show an increase in their cholesterol levels, but those who
ate the normal butter fat developed elevated LDL cholesterol levels.
http://www.hotelchocolat.com/uk/rabot-estate/our-story/chocolate-facts

Leadership
Innovation, authenticity and ethics are the key principles behind the
highly successful Cambridge-based Hotel Chocolat brand. Now 25 years
old and with a turnover of 65m, listening to customers and reacting is of
paramount importance.
According to Peter Harris, Hotel Chocolats Co-Founder, Its not only
listening to the customers, its quizzing the customers and asking them
the right questions so that you understand what they want from you.

The award-winning luxury chocolate maker has prospered during the

recession and continues to buck the high street trend of independents
closing down.
Were very careful. We take on limited length leases. We dont pay
excessive rents and we use the data from our shops to determine where
our other shops will be successful when were selecting them for the
future.
We have been very sensible in an interesting market. Rents have actually
come down for new tenants. Those who signed up on long leases years
ago are really suffering badly.
In an interview for Cambridge Judge Business Schools website, Hotel
Chocolats co-founder says the growth and development of the last 25
years has not been easy, with many challenges which have always been
resolved.
Everybody makes mistakes in business but you have to learn from them
and you have to get better, more refined with better knowledge and
better data.
On fear of failure, Peter Harris said the privately owned company, now
employing over a thousand people, has posted losses in only one year in
its history.

We have faith in our abilities. Were very grounded. We love reinvesting

our profits in the business, developing the business, and were never short
of new ideas.
At a time when many firms have complained of little support from the
banks, he added that Hotel Chocolat enjoys a good relationship with its
bank based on a personal philosophy that he returns better figures than
he forecasts.
In other words you present figures to the bank and you do better than
those figures, that way they feel more secure with you. Conversely, if you
undershoot your figures you unnerve them. Ive always taken the
approach to give them figures that are cautious which I know we can beat
and that leads to a good relationship.
Peter Harris was a guest speaker on the Cambridge Leadership Seminar
Serie

http://www.jbs.cam.ac.uk/media/2013/peter-harris-hotelchocolat-recession-apart-we-still-like-chocolate/

Technical Manager
Objective of role
To own and drive compliance of a safe, legal, quality focused environment to Hotel Chocolats
required Technical Policies and standards. To challenge and improve manufacturing standards
through peer and team structure.

Responsibilities
Quality Management System

Create, implement and maintain a quality system that will ensure accreditation of the sites
and deliver a world class standard (initially to a BRC).

To ensure, through the team, that the HACCP and due diligence system is maintained and
amended as any plant or process changes take place.

Establish a robust system to ensure new suppliers and supply are managed to minimise
operational disruption.

Manage and control all aspects of the Quality System to ensure compliance with all regulatory
bodies.

Manage NPD/1st Production visibility, attendance at 1st production runs and feedback on
performance.

Utilise line control systems to focus production teams to ensure compliance with quality
standards.

Ensure that excellent GMP standards are set, maintained and audited at all times and ensure
team approach of continual improvement in system and techniques.

To manage external pest control contracts at both production and distribution sites.

Host and facilitate all external inspections and/or audits.

To ensure micro biological regimes are in place for both product and environment and that the
analysis results are used to improve standards.
Team Responsibilities

Promote, develop, support and engage with a culture of continuous improvement, coach
quality staff in production to perform and grow in their roles.

In conjunction with the category teams ensure that product development from concept to
execution is optimised to ensure operational efficiency.

To liase with the Operations Managers to ensure hygiene standards are maintained through
the management of the hygiene function.

To create visibility of zone performance on the shop floor in conjunction with Zone Teams.

Work with the HR team to promote effective and transparent communication with integrity at
its core.

Facilitate cost-effective training, coaching and counselling to maximise employee

performance and return on investment.

Liaise with the training co-ordinator to identify and deliver training on time and in budget.

Be an ambassador for HC both externally (organisations and customers) and internally

(management colleagues and staff).

In the absence of the Technical Manager the duties will be covered by the Quality Assurance
Manager (Hadley Park).
Cost

Take an active role in setting annual operational budgets and ensure a control mechanism is
in place for the regular review of that budget at a nominal code level.

Analyse staffing levels, productivity through a collaborative culture, deliver a cost focused
team ethic.

Liaise with the training co-ordinator to deliver the training needs on time and to budget.

Mange the technical application of the NPD pathway ensuring all launch stage gates are met
within set timeframes.
Product Quality

Ensure 100% compliance with the product specification to deliver product within agreed
quality parameters.

Effectively communicate and manage any 1st productions, specification changes and
concessions.

To manage through the team the control of product quality from Concept through to the end of
life.

Lead customer complaint trending (Internal & External) process to ensure timely and accurate
responses are given to customers, utilise trend analysis to focus Process, Packing & Distribution
teams on focus areas for improvement.

Responsible for managing shelf life product assessment, validation and continuous product
improvement.

Technical Support during NPD process including approval of new suppliers, product, process
in order to meet Business needs.
Continuous Improvement

Work with Operations team to investigate root cause of both customer complaints and internal
non conformance (Including concessions) to ensure permanent resolution to ensure no recurrence of
issue.

Manage supplier performance through robust intake process and Non Conformance system
to allow rating of suppliers.

Ensure compliance with all health and safety systems and champion a safe working culture
and environment.

To keep up to date with all relevant food legislation and communicate this as required.

Ensure that all reporting procedures and systems are accurate (Complaint Trending, Non
Conformance, Quarantine stock) and updated regularly.

Chair regular action meetings reviewing GMP outputs and trending to ensure corrective
actions have been put in place and are being delivered.

Skills & Qualifications

Food Science/Technology Graduate or similar discipline

Advanced HACCP diploma (Desirable)

You MUST have a proven track record of Technical services management within a food
manufacturing environment.(min 4 years Experience)

Be a resilient Manager who can instil a positive work ethic into their team.

Continued delivery of BRC A standard

Ability to motivate and develop individuals & teams.

Managing teams through KPIs (Cost, Complaint, Non Conformance, Rework reduction).

Concise & effective Communication, Verbal & Written.

IT literate Word, Powerpoint & Excel.

Astute commercial acumen.

Key Attributes

Passion, energy and aspiration in line with Hotel Chocolat brand and core values

Strong self-awareness, communication, networking and interpersonal skills

Commercially aware

Ability to plan, organize and work on multiple tasks simultaneously

Ability to effectively prioritise and execute tasks in a high-pressure environment

Able to identify and drive IT plans in line with overall business strategies

Efficient and well-organised with good administration, planning and organisation skills and
ability to prioritise tasks

Act with professionalism, discretion and sensitivity

Self-starter with a positive attitude

Strong attention to detail

Flexible and willing to travel