Prepsheets control menu costs
  Brian and Tara Beattie have launched 'Prepsheets', a new tool for the hospitality industry. ...

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Rory's Virtual Irish Food Fest
By Rory Morohan This time last year, before we knew the full extent of the COVID-19 crisis, I felt ...

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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...

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Prepsheets control menu costs
Rory's Virtual Irish Food Fest
Covid creates Vera Foods
Optimizing Covers in Phase Three

Newsflash

Prepsheets control menu costs

 Brian and Tara
Brian and Tara Beattie have launched 'Prepsheets', a new tool for the hospitality industry.
The couple opened Mange Tout Limited in 1998 as a fine dining restaurant. In 2002 it pivoted to an outside catering company, and in 2011 it expanded to become a café operator. In 2021 it pivoted again to launch a SaaS product - Prepsheets.com
Prepsheets.com is the culmination of all the experience Brian and Tara gained whilst running their hospitality group ensuring that through their growth and entering new markets they remained profitable.

 

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'Skills to Advance' helps Hospitality meet Challenges

Pictured at the launch of the'Skills to Advance' programme are (from left) Andrew Brownlee (ceo, Solas), Simon Harris, Minister for Higher and Further Education, Elaina Fitzgerald, president, IHF, Niall Collins (Minister of State for Further Education) and Tim Fenn, ceo, IHF). 
solas 

Click here for more details

 
 
Skills to Advance is a policy initiative aimed at enhancing the skills of people in employment. Developed in 2018 by SOLAS (The Further Education and Training Authority) and the Department of Education and Skills, it has since been rolled out with the Education and Training Boards (ETBs) around the country. 
Skill to Advance provides upskilling and reskilling opportunities, anticipating and responding to skill needs. It particularly targets those facing changes in their work due to technology advances, changing work practices and market diversification. 
A key feature of Skills to Advance is its focus on sectors experiencing disruption or those with emerging opportunities. A current example of this is Developing Leaders for Hospitality and Tourism. Driven by the critical challenges now facing the industry, and in order to boost the retention and career progression of key talent, two new training programmes have been developed by SOLAS and the ETBs in collaboration with the Irish Hotels Federation, Failte Ireland, and Regional Skills Fora. 

 

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Rory's Virtual Irish Food Fest

By Rory Morohanrory
This time last year, before we knew the full extent of the COVID-19 crisis, I felt disappointed about the cancellation of the culinary programme at the St Patrick’s Festival in Cyprus. I had been commissioned by the Irish Embassy in Cyprus to carry out a programme on Culture Through Food for the festival.
In addition to creating the menu for a reception at the Landmark Hotel in Nicosia, I was to appear on Cypriot TV, take part in festival events in Larnaca and Paphos, perform cookery demonstrations for the Alphamega supermarket chain and the Big Green Egg BBQ company. I also developed a signature dish for the Moondog Nicosia, a popular international bar, a Celtic Irish Burger with a Guinness onion marmalade and Celtic potato wedges.
 I had visited Cyprus and the Irish embassy in January, addressing most of the festival business before returning to Ireland to work on the menu with unique Irish products such as blackened salmon with Guinness, which I oversaw the production of in Killala, Co. Mayo. I made a visit to the Cypriot ambassador here in Dublin as she had shown an interest in the St Patrick’s festival events.

 

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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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