Bergin's Environmental Wake-Up Call
The IHI held its first online Hospitality & Tourism Professionals Day on the 26th
November...

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Covid creates Vera Foods
Covid 19 has played a role in creating an exciting new food business for two hospitality professiona...

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Optimizing Covers in Phase Three
John Girvan, Manager at catering supplier Alliance Online Ireland (www.allianceonline.ie), shares so...

Read more

IFSA/Chef Network Operating Guidelines
Representing over 200 member companies, IFSA (the Irish Foodservice Suppliers Alliance) and Chef Net...

Read more

Bergin's Environmental Wake-Up Call
Covid creates Vera Foods
Optimizing Covers in Phase Three
IFSA/Chef Network Operating Guidelines

Newsflash

Bergin's Environmental Wake-Up Call

The IHI held its first online Hospitality & Tourism Professionals Day on the 26thmbergin

November 2020 and had 2 Keynote Speakers who delivered a very similar message with respect to our Environment and Sustainability. Unfortunately, the existing world class service providers were casually dismissed during the panel sessions.
Pól Ó Conghaile presented his Big 5mm with Sustainability front and centre,
suggesting that it might be Tourisms Fast Fashion moment and reminded
us that Climate Change has not Gone Away whilst Valentina
Doorly identified 5 Megatrends which include Climate Change and the Climate Crisis.

 

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Covid creates Vera Foods

Covid 19 has played a role in creating an exciting new food business for two hospitality professionals.corrjen1020
Damian Corr and Jenny Campbell established ‘Vera Foods’ after their restaurant management jobs fell victim to the pandemic.
The couple are now offering a range of specialist fine foods from Spain both on-line and through the Farm Markets at Whelehan’s Wines in Loughlinstown and Killruddery House & Gardens Saturday Farmer’s Market.
It all began with a chance meeting on Bray Promenade with Carlos and Bernie Martin. Damian and Jenny chatted about their favourite subject- good food and discovered that they had met kindred spirits. That chat led to further meetings and eventually to Carlos revealing   that he is stepping back from his food importing business and planning to live in Spain.
‘The news came as we were at a cross-roads in our careers’ says Damian. ‘Our jobs had fallen victim to the pandemic and we were searching for a new business opportunity. It was a perfect match. We negotiated with Carlos to take over his business and to expand its scale and reach.’

 

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Optimizing Covers in Phase Three

John Girvan, Manager at catering supplier Alliance Online Ireland (www.allianceonline.ie), shares some ideas that will help you maximise the number of covers in hansonyour restaurant while keeping everyone safe. 
 
To find the latest information for business owners regarding COVID-19, please visit the government advice centre. 
 
Now that are continuiing with  Phase Three of Ireland's Roadmap for Re-opening, the hospitality industry is starting to open up again. So, restaurant owners are no doubt going to be keen to try and maximise the number of customers you can serve to try and make up for all that lost time and revenue. In this article, I'll share five ways you can increase the number of covers you can accommodate, while also following social distancing guidelines and keeping your staff and diners safe. 
Extending your opening hours 
Many restaurants are now serving half or even a quarter of their usual capacity at any given time, and this can really take a toll on their bottom line. One solution to this problem is extending your opening hours to allow you to serve more customers while maintaining proper social distancing. Of course, if you do decide to go down this route, remember to think about how the terms of any licences might be affected — you may not be able to serve alcohol at certain times, for instance. 

 

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IFSA/Chef Network Operating Guidelines

Representing over 200 member companies, IFSA (the Irish Foodservice Suppliers Alliance) and Chef Network, with its 3,500 strong membership, have combined their efforts to IFSA Chef Network image 002launch the IFSA and Chef Network Catering Business Covid-19 Operating Guidelines and Procedures document. 

 Drafted by an IFSA/Chef Network working group, with the assistance of The Food Safety Company, the comprehensive document has been created based on the best available national and international guidance. Its purpose is to deliver information on industry guidelines and protocols which may allow and help foodservice outlets to resume business.
   “Shutting down our economy came as a huge shock to all businesses, but it’s become apparent that restarting our economy and preparing businesses for the ‘living with Covid’ phase is an even greater task that will take much consideration and planning,” adds Patrick Clement, IFSA Chair.
 The aim of the document is to help, support and advise foodservice business operators on how best to plan for the re-opening of their business.  Patrick Clement continues: 
 
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Brand Building with Video

 gregmanahan
Video is a powerful communications tool, but hotels need to have a clear reason for posting videos on social media, a hospitality industry marketing and communications specialist has said.
Film-maker, producer and videographer Greg Manahan told Micheline Corr of The Firm, that some videos featuring animals in hotel lobbies and employees cycling indoors, did not convey a positive brand image for the hotels that posted them.
He was this week’s guest on The Firm Optimist discussion series.
‘Before a hotel posts a video, management need to have a mission objective for doing so. It must reinforce the core brand message of how the customer views the hotel’, he said.
Hotels, he said, are complex products from a brand perspective and hoteliers need to be careful about the messages they convey’.
Covid 19, he said, will change how consumers see hotels, with brand perceptions in the future likely to put more emphasis on safety and hygiene’.
‘But guests will also want a great hotel experience and the challenge for hoteliers is to balance these attributes in their offering’.
The local environment is also a key to the brand proposition of many hotels’, he said. ‘Hotels need to work with their local community, their town, village or high street to offer a complete experience- just as Killarney and Westport have done so successfully’.
He urged participants in Zoom meetings to learn the basics of good presentation, including camera position, (focus on the eyes’),  lighting (‘in front of the participant and behind the camera’) and sound (‘buy a microphone’)
His three pieces of advice to hospitality businesses are to offer reassurance to customers and staff that they will be safe and comfortable, offer high speed broadband and commission high quality video which uses a story to convey the new brand proposition.
 
Watch the full interview on: https://youtu.be/emq6ni9IXSg
 
 

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