Dacre, Son & Hartley launches online auction service for properties
The firm, which has offices in Bingley, Saltaire, Baildon, and Keighley, has partnered with property auction service provider, iamsold, for the venture.
The company's Modern Method of Auction combines the benefits of a traditional auction with the convenience of online bidding, allowing users to browse properties and make offers 24 hours a day, seven days a week.
Every auction property being marketed by Dacre, Son & Hartley still benefits from all the firm's marketing collateral, said a spokesperson - meaning they gain exposure across the company's North and West Yorkshire offices, as well as being listed on the firm's website and included in its mailouts to active buyers and investors; properties are also listed on property portals including Rightmove, Zoopla, Primelocation, and OnTheMarket.
Patrick McCutcheon, head of residential at Dacre, Son & Hartley, said: "Our new auction service is a way to sell property quickly and securely, to financially committed buyers, which reduces the chance of a sale falling through."
For more information about the Modern Method of Auction and the auction properties that Dacre, Son & Hartley is currently marketing, please visit www.dacres.co.uk and click 'Online Auctions.'
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So those passions combined with my previous experience (she worked for The Center for Southern Folklore, The Blues Foundation and Memphis in May, and as Director of Operations for a Destination Management & Events Company now called Leo Events) just naturally work in the restaurant world,' she said. Of the many hats she wears – including Mom – bringing people together and building a team that feels like family is what she most enjoys. 'My proudest achievement is the work family we've built and the culture of hospitality professionalism that continues to grow within our walls and beyond. We've got folks who've been with us since before we opened our doors. Hosts and prep cooks who are now senior managers. After the pandemic, we re-opened after being closed for eighteen months with 100 percent returning staff. We have more than one career staffer getting ready to retire whose kids now work here. And our alumni include three sommeliers, two restaurant owners, a handful of executive chefs, and multiple small business owners.' Aside from the non-glamourous tasks like reviewing the sales and shift reports, dealing with emails, managing social media, following up on any pressing issues, as well as meetings with business and operations managers, Deni still finds time to visit with guests, and do a little menu R&D. She recently worked with the cocktail team at the second location of Cocozza to come up with a Slurpee Martini, a sort-of silly tribute to the building's previous tenant, a 7-11. What she loves about her job is the way no two days are ever the same: 'It's like staging a live show or putting on a different event each day. You can be completely prepared, have all the players in their right spots, trained, well-rehearsed and ready to go, but it's never exactly the same from shift to shift. And that is where the magic happens! Those places, in between putting out fires, where you witness your team make someone's day, or you see a new server take ownership of our culture or watch the kitchen just work in perfect synchronized harmony and feed hundreds of people delicious dishes in just a few hours. Those are the moments.' Then there's also the rewards – and challenges – that comes from working with your spouse: 'It's definitely not for the faint of heart. But, seriously, we've worked really hard to create a place where people learn to embrace the joys of working in a restaurant, as a team really having each other's backs, and creating special moments for the people who walk through our doors.' Have a restaurant MVP story? We'd love to hear about it, please share in the comments section.
