Depreciation costs 'itsa'

The restaurant and food retail business operated by  chef Domini Kemp recorded a cash profit last year as margins remained tight.
The itsa brand - established by the food writer and her sister, Peaches, in 1999 - operates 18 outlets across Dublin and Cork, employing 90 full-time staff.
The business includes seven Itsa outlets and new accounts show that accumulated losses at Itsa Bagel rose from €30,162 to €140,925. The €110,763 increase in losses takes account of non-cash depreciation and value write-off costs of €194,058.

RAI Slams 'Unworkable' Calorie Counts

The RAI has opposed Government plans to introduce calorie counts on restaurant menus.
 The proposals, which were approved this week at the Government’s Cabinet meeting, will require food outlets to post calorie information alongside the price for all items offered on menus, at the point where the food is ordered.
Adrian Cummins,cero of RAI said that the proposals would be 'virtually impossible to monitor' and would cost every restaurant €5,000 a year.
 'To really implement this, each EHO will have to come in, take a sample of the food, send it to a lab to be tested, and wait for the results to come back to see if the correct calorie count was displayed', he said
He said  that without an ability to actively monitor the implementation of calorie counts, some food outlets could simply post lower counts than competitors.
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Fast Food Dominates Dine Out Market

A new study by Bord Bia shows that fast food and takeaways dominate the €6.13bn Irish catering industry.


In fact we spend €2.38bn or 38pc of our eating out budget in "quick service" restaurants and fast food is the fastest growing sector as customers watch their wallets.
By contrast just 11pc or €687m is spent in full service restaurants, a Bord Bia conference in Dublin on the food service sector will be told today.
Meanwhile 6.4pc is spent in hotels and 5.6pc in coffee shops, with another 4.6pc spent in workplace canteens.
But though the decline of Irish pubs has been much lamented, they're now very important places to eat accounting for over €1.5bn or a quarter of how much we spend on food.
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Restaurants Must Advice on Alcohol hazards

The Government is proposing new rules on alcohol labelling which will make it compulsory to include health warnings and advice, the amount of pure 


alcohol and calorie counts.
Pubs and restaurants will be obliged to provide this information to customers.  
The Cabinet has agreed  plans to ban below-cost selling of alcohol products by introducing a minimum pricing unit as part of new measures to tackle alcohol misuse.  
The proposals contained in a long-delayed Bill, also include calorie and health warning labelling and marketing restrictions.
But proposals stop short of a ban on drink companies sponsoring sports events.
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Nine Retain Michelin Stars

Patrick Guilbaud (pictured with Guillaume Lebrun and Stephane Robin) may have quietly raised two fingers last evening (a-la Helen Mirren in 'The One Hundred Foot Journey') when a call revealed


 that his restaurant had again retained two Michelin stars.
Indeed all nine of Ireland's Michelin star restaurants will be pleased at the 'no change' results this year, although some star-seekeers will be disappointed.
All of Ireland’s nine Michelin star restaurants have retained their status.
Restaurant Patrick Guilbaud, at the Merrion Hotel in Dublin, remains the only two-star establishment in the countrywhile single stars are held by Thornton’s at the Fitzwilliam Hotel, Chapter One, and L’Ecrivain, all in Dublin City, Bon Appetit in Malahide, Campagne in Kilkenny City and the Lady Helen at Mount Juliet Hotel, the Cliff House Hotel, Ardmore, Co Waterford, and Aniar Restaurant at Lower Dominic St in Galway City.
Twelve restaurants have been awarded the Michelin Bib Gourmand including Etto on Merrion Row Dublin.


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