Category: Hospitality

Ciara Drohan MIHI, Group HR Manager of Tifco Hotel Group, has been elected the 31st president of the Irish Hospitality Institute.

With over two decades of experience in Human Resources, Ciara has held senior positions across leading hospitality brands including Jurys Doyle Hotel Group, Mercer Accommodation Group, Dunboyne Castle and Dylan Hotel, and the Cliff Group. Since 2021, she has served as group human resources manager at Tifco Hotel Group, overseeing strategic HR initiatives across a diverse hotel portfolio.

Ciara holds a Bachelor of Arts Degree in Human Resource Management and is committed to continuous professional development, with additional qualifications in mentoring, mediation, health and safety, and organisational behaviour. A chartered member of the CIPD, she brings both strategic insight and operational expertise to her roles.

In addition to her professional work, Ciara dedicated over 12 years as a board member of a European NGO representing 46 national patient associations, reflecting her commitment to advocacy and inclusive leadership.

Ciara has been an IHI board director for the past five years and was elected deputy president in 2023.

Ciara said:

“With shifts in expectations, technology and talent needs, our profession is changing – and it is our people who will lead the way forward.

“We as an organisation must remain well-positioned to influence policy, shape the future of our profession, and effectively advocate on behalf of our members. Equally important is our role in supporting educators and promoting hospitality and tourism as a respected, dynamic and rewarding lifelong career path.

“Our mission as an institute remains the same as it did since our foundation in 1966, which is to foster the career growth of individuals in the hospitality industry by offering valuable insights, mentoring, networking opportunities and events, and by celebrating excellence throughout the sector.

“With the board and IHI team, I hope to continue the good work already in place with the IHI Mentors Matter programme, IHI Rise, the Business Games, the recently launched John Toner Next Generation award, the College of Fellows and of course our annual HMA’s which celebrate professionals within our industry who are a testament to professionalism and provide exceptional contribution and an unwavering dedication to our industry.”

Taoiseach Micheál Martin T.D. visited Kilbroney Park in Rostrevor, Co Down, for a briefing on the implementation of the “Shared Island Shared Destinations” projects.

The Taoiseach was joined by Aine Kearney, acting CEO of Tourism Northern Ireland; Paul Kelly, CEO of Fáilte Ireland; and Alice Mansergh, CEO of Tourism Ireland, in the Carlingford Lough area, which is one of three destinations that will feature as part of up to €23 million in Government funding, under the Shared Island Fund.

The Shared Destinations Project will see initiatives in Cuilcagh Lakelands UNESCO Global Geopark, Carlingford Lough and Sliabh Beagh, each receive funding for the development of cross-border trails, enhanced amenities and wayfinding, and interpretation to improve the visitor experience and encourage more domestic and international visitors to explore these regions, driving economic benefits for the local communities.

Fáilte Ireland, Tourism Northern Ireland and Tourism Ireland will work in partnership with local authorities in both jurisdictions. An additional funding allocation will go to Tourism Ireland to market these projects and areas overseas to encourage valuable international visitors to the region.

Taoiseach Micheál Martin said:

“The strong collaboration from the agencies on these projects, supported through our Shared Island Fund, is very welcome, and very much in line with the ambition of building a lasting reconciliation for all communities on the island of Ireland.”

Paul Kelly said:

“Initiatives at Cuilcagh Lakelands, Carlingford Lough and Sliabh Beagh are creating new opportunities to connect communities and enhance visitor experiences across the region.”

Aine Kearney said:

“Working with our colleagues in Fáilte Ireland, Tourism Ireland and the local authorities, these projects will allow us to enhance the island’s tourism offer through the development of new compelling visitor experiences, in turn supporting our collective ambitions to develop a more regionally balanced tourism economy.”

Alice Mansergh said:

“At Tourism Ireland, we market the island of Ireland overseas, sustainably increasing the value of inbound tourism for economies and communities island-wide. We warmly welcome the new Shared Island cross-border projects, which very much align with our strategy.”

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Alcohol consumption by Irish adults fell significantly last year, continuing the major downward trend recorded over the last quarter of a century, show figures published this month.

The DIGI report was compiled by Anthony Foley, associate professor emeritus at Dublin City University (DCU), using data from the CSO population and migration estimates for April 2024 and the Revenue Commissioners’ alcohol clearances data.

It shows that average alcohol consumption per adult fell by 4.5% last year, to 9.49 litres of pure alcohol. This shows a drop of more than one third (34.3%) since 2001.

“Today’s figures offer clear proof of what many of us already know – Irish people are increasingly drinking in a restrained manner, with consumption continuing the downward trajectory that has been recorded since the millennium,” said Donall O’Keeffe, secretary of DIGI and CEO of the Licensed Vintners’ Association.

“In contrast to the negative stereotypes that once existed, alcohol consumption in Ireland is now at average European levels, with the purchase of non-alcoholic drinks continuing to increase.”

 

The report shows that total consumption in Ireland fell by 2.4% last year, to 41.5 million litres, which results in an overall 4.5% drop in alcohol intake per person, when last year’s 2.3% increase in population is taken into account.

It follows other recent data that showed that alcohol consumption in Ireland is now at average European levels. OECD data for 2022 revealed that consumption here ranks behind France, Spain and Austria, among others. A separate report by the Health Research Board last year also indicated that Ireland’s alcohol consumption was at average levels, by EU or OECD standards.

“This downward trend also raises the obvious question as to why Ireland continues to have the second-highest excise rates on alcohol in Europe,” said O’Keeffe.

“Given that we now consume alcohol at average European levels, it makes sense that we should pay excise at average European levels also.

“This is particularly true following the introduction of minimum unit pricing, which prevents the sale of strong alcohol at low prices in supermarkets and shops.”

 

According to the report, beer was the country’s most popular alcohol last year. Its market share increased by 0.4%, to 43.3%, despite an overall drop in beer consumption.

Meanwhile, wine was the second-most popular drink, increasing its market share by 0.1%, to 28.2%, in 2024. Wine’s popularity has increased significantly since 2000 (13.2%), according to DIGI.

The report shows that spirits fell by 0.4%, to 22.3%, and cider fell by 0.1%, to 6.1%.

“Across Ireland, hundreds of small rural pubs and restaurants are struggling for survival due to repeated increases in the cost of doing businesses, including staff, energy and insurance,” said O’Keeffe.

“A cut in excise would offer these businesses an opportunity to continue acting as vital hubs in their communities, as well as a crucial part of our tourism product.

“DIGI will be seeking a 10% cut in excise in this year’s Budget, as an urgent measure to give these businesses a fighting chance of survival.”

Gourmet Food Parlour has announced two new food offerings at Brown Thomas, Grafton Street, Dublin 2. The independent Irish-owned restaurant and catering group is now operating Edition Cafe and Brown’s Brasserie therein.

The two dining destinations will aim to blend Gourmet Food Parlour’s signature flair, offering ‘indulgent breakfasts to vibrant brunches and exquisite lunch menus’.

“These two new spaces will not only showcase our commitment to quality and creativity, but also offer an inviting atmosphere, where customers can enjoy memorable dining experiences,” said Lorraine Heskin, CEO of Gourmet Food Parlour. “This expansion reinforces Gourmet Food Parlour’s position as a leader in Ireland’s dynamic food scene.”

Brown’s Brasserie will continue to serve as a destination for brunch, lunch and dinner. Customers can expect a modern, European-inspired menu with Irish influences, featuring seasonal ingredients and expertly crafted dishes, such as premium slow-braised beef, prawn and ’nduja paccheri pasta, and crème brûlée French toast, to name but a few.

Meanwhile, Edition will offer contemporary dishes as part of an elevated cafe experience, aimed at those seeking artisanal coffee, delicate pastries, and light bites.

 

The expansion will see 33 staff members come under the Gourmet Food Parlour umbrella, bringing the total staff numbers for the Irish business to over 320. Additional roles will become available in the coming months, as Gourmet Food Parlour continues to add to its team.

Having opened Kitchen Italian, Corner Cafe and Homemade in 2023, and Henry’s in November 2024 – all at Arnotts – Gourmet Food Parlour now owns a total of 12 venues across Ireland, and a catering division.

“With a growing portfolio of restaurants and a successful catering division, the brand continues to push the boundaries of modern Irish cuisine,” said Heskin.

The Hanly Castle Hotel Group has shared an update on the ongoing expansion of Lough Rynn Castle Estate & Gardens, in County Leitrim.

As part of the expansion, 51 new luxurious bedrooms are being developed, increasing the total room count to 95.

“We are pleased to confirm that construction is progressing on […] schedule, with our new restaurant due for completion in December 2025, followed by the launch of the first phase of 23 additional guest rooms and suites on 1 May 2026,” said Eoin O Sullivan, general manager.

The enhancement is designed to cater to the growing demand from both the corporate and leisure sectors, in one of Ireland’s most historic and luxurious estate settings.

In addition to the new restaurant and expanded accommodation, the development will include a wellness centre – complete with indoor and outdoor pools, and heating and cooling experiences – a new entrance and arrival lobby, lounges, glazed walkways, and an oak-panelled library bar.

 

The expansion will create approximately 140 new jobs across a range of professional roles and coincides with the refurbishment of the hotel’s existing bedrooms and suites.

The Hanly Castle Hotel Group has also committed to restoring the historical outbuildings on the property. The estate’s famous walled gardens continue to be restored and planted, using sustainable techniques and self-cultivated organic soil.

The Minister for Agriculture, Food and the Marine, Martin Heydon, joined David Kelly, CEO of FBD Hotels & Resorts, and Ger Alley, general manager of the Killashee Hotel, as the special guest at the official launch of the Reserve at Killashee last week.

The Reserve is the newest addition to the Killashee Estate, located across the road from the hotel on its own 4.5-acre grounds at Rathasker, in County Kildare.

“The Reserve is a great example of sustainable tourism, in line with the growing demand for environmentally conscious travel,” said FBD Hotels & Resorts’ Kelly.

“Everything in the building has been designed with sustainability and energy efficiency in mind. Renewable energy systems have been installed, including air-to-water technology and solar panels on the roof, and all nine bedrooms have air conditioning.”

With nine en-suite bedrooms that can accommodate up to 18 people, a dining room, a boardroom for ten, a library, a living room, and a large, spacious kitchen area, the property is wheelchair accessible.

 

Outside, the former stables have been transformed into a private wellness area, featuring a sauna, a six-seater hot tub with a louvred canopy, a relaxation area with four Gharieni beds, and a fitness area equipped with a yoga space, a treadmill, and a fitness bike. The patio decking area houses a barbecue section, and the surrounding mature gardens feature designated walks.

“Incorporating wellness into this new offering was really important, with the wellness pods, walking trails and outdoor yoga spaces to complete the experience,” said Kelly.

The self-contained property can be hired independently or used in conjunction with events in the hotel.

It is geared towards corporate groups, wedding parties, and friends’ and multigenerational family gatherings. It is multi-purpose and can also be used for activities such as yoga retreats, courses, and product launches.

The Herbert Park Hotel & Park Residence has been ranked #2 in Ireland and is now placed amongst the top 1% of hotels worldwide

The Herbert Park Hotel & Park Residence has been ranked #2 in Ireland in the TripAdvisor Travellers’ Choice Best of the Best Awards 2025, continuing its remarkable climb in the rankings and celebrating one of the hospitality industry’s most people-first leadership teams.

The hotel has risen consistently in the rankings – from #24 in 2023, to #11 in 2024, to be named one of Ireland’s most loved hotels based on guest reviews, and is now placed amongst the top 1% of hotels worldwide.

At the heart of this success is General Manager Egle Tamosauskaite, who was named Leinster General Manager of the Year at the Irish Hotel Awards 2024 – and was the only woman in the category.

“This award is a reflection of our people,” Egle said. “When you give your heart to your team, they give it back – to the hotel, to our guests, and to each other. That’s what makes us different.”

Egle’s journey is unique too – she began her career at Herbert Park Hotel & Park Residence as a junior receptionist 20 years ago, and now leads a team known for its staff loyalty, low turnover, and commitment to promoting from within. During the past year, no staff members have left to join competitors, and the hotel has welcomed four new female chefs into its kitchen team under Head Chef Kevin Ramen, who has been with the hotel for nearly 20 years.

Established in 1996, Herbert Park Hotel & Park Residence is proudly Irish and family-owned, remaining independent since day one. Over the years, it has become a trusted choice for business travellers, embassy staff, event attendees, and long-stay guests. Known for its consistency, discretion, and warm hospitality, the hotel offers exceptional service in a relaxed, welcoming setting.

Reflecting on the recent milestone Joanna Fall, Director of Sales, Revenue & Marketing said:

“This recognition wouldn’t be possible without the unwavering support of our corporate partners, travel agents, and loyal guests. Their trust means the world to us, and we’re grateful to continue welcoming them back, time and time again.”

“Our rise in the Tripadvisor rankings is driven by what guests tell us: they recognise our people.  They feel at home here. They come back.” Egle said.

The Metropole Hotel in Cork has confirmed the appointment of a new General Manager, who brings over 20 years of experience in hospitality to the role.

Louise McNamara has been named as the latest appointee to the hotel, which is located in the Victorian Quarter area of Cork City.

Prior to joining The Metropole Hotel, Ms McNamara has held a number of senior leadership roles in some of Ireland’s most respected and prestigious hotels including Mount Juliet Hotel, Fota Island Resort, Windward Management and Capella Hotels and Resorts. She was also the Deputy General Manager at The Montenotte Hotel, where she contributed to the hotel’s award-winning reputation.

A graduate of the Galway-Mayo Institute of Technology, Ms McNamara holds a degree in Hotel and Business Management and is passionate about team development and innovation in the hospitality industry.

Speaking about her announcement, Ms McNamara said:

“It is an honour for me to join the team at the Metropole Hotel, which is currently undergoing an exciting renovation of its ground floor area. I look forward to working with the team to bring a unique experience for all our customers, both locals and visitors alike.”

The Metropole is part of the Trigon Hotel group, which also includes the Cork International Hotel, and is one of the most historic hotels in the area, having first opened its doors 127 years ago.

Aaron Mansworth, Managing Director of Trigon Hotels, said:

“We are delighted to welcome Louise to the team. She has been a wonderful asset to the hotel and our colleagues since her arrival. She brings decades of experience to the iconic Metropole Hotel on MacCurtain Street. Her appointment marks a significant step in the continued evolution of the hotel’s guest experience and service excellence.”

New data from Meaningful Vision reveals the subtle shifts in consumer traffic across Ireland’s foodservice industry that are influencing changes to regional and daypart performance. Most obviously, the overall number of foodservice visits declined by 4% year-on-year in Q1 2025, reflecting the concerns of increasingly cautious consumers.

Burger and Chicken outlets experienced the most significant drop in footfall. Interestingly, these segments also recorded the largest increase in the number of stores, possibly indicative of overextension amid slowing demand. Meanwhile, coffee shops and pizza venues proved more resilient, showing the smallest declines in visitor numbers.

Regional dynamics tell a compelling story. While Dublin experienced a notable 7% decline in traffic, the rest of the country saw a modest 1% increase. This shift suggests growing opportunities outside the capital, as traffic patterns begin to decentralise. Northern Ireland in particular, boasts healthier traffic trends, with an almost 5% increase year-on-year, closely linked to the growth in the number of outlets in the region.

Morning traffic declined slightly, falling from 17% to 14% of total visits. Both early (6am – 9am) and mid-morning (9am – 12pm) periods saw reduced footfall. This drop was observed across all major foodservice segments, suggesting fewer consumers are eating out early in the day.

The lunchtime period gained momentum, with its share increasing by 1% in restaurants and almost 2% in fast-food, continuing the trend observed in 2024. Fast-food segments performed particularly well here, posting a 5% year-on-year increase in visits, though burger and chicken chains were exceptions and registered declines.

 

The afternoon period saw the strongest share gain, rising from 30% to 32% in fast-food, with a 4% increase in the number of guests. While the burger and chicken segments declined slightly, their losses were less than during lunchtime.

Dinner emerged as the fastest-growing time slot, with a 5% increase in traffic compared to Q1 2024 for fast-food, and an even higher 7% growth for restaurants and pubs. Its market share in fast-food rose from 14% to 16%, driven primarily by rising visits to burger and pizza restaurants. In restaurants this daypart is responsible for 25% of overall daily traffic and grew by 2% as well.

By contrast, the late evening period showed a consistent decline in traffic across all segments, highlighting a shift away from late-night dining.

“Despite an overall drop in visits, the data presents clear growth opportunities, particularly in afternoon and dinner dayparts, and outside of Dublin,” said Maria Vanifatova, co-founder and CEO of Meaningful Vision Ltd.

“While certain segments like burgers and chicken face traffic challenges, the growing number of outlets signals continued brand investment and confidence.

 

“Understanding when and where consumers are dining will be crucial for foodservice operators looking to navigate Ireland’s evolving market landscape in 2025.”

Ryanair chief executive Michael O’Leary on Thursday hit a share-price target that could earn him over €100 million, a payout he told investors earlier this month would be good value compared to the salaries of football stars.

The share price of Europe’s largest low-cost carrier on Thursday closed above €21 for a 28th consecutive day, meeting a key condition of a share-option scheme, originally set in 2019 on the eve of the COVID-19 pandemic.

If O’Leary, 64, remains with Ryanair until July 2028, he will be granted the option of buying 10 million shares at €11.12 per share, according to the company’s annual report.

At Thursday’s closing price of €23.74, that would represent a discount of €126 million.

“I think we’re delivering exceptional value for Ryanair shareholders in an era when Premiership footballers and managers are getting paid 20-25 million a year,” O’Leary said when asked about the share option on an analyst call earlier this month.

 

“I think Ryanair shareholders are getting a particular value out of our share options – both mine and the rest of the management team,” he said on the call, after the airline reported an annual after-tax profit of €1.6 billion.

A Ryanair spokesperson earlier this week said the airline was not planning to comment on Thursday’s milestone as the options would not vest for another three years.

In his three decades as chief executive, O’Leary has helped transform Ryanair from a small Irish regional carrier to Europe’s largest airline by passenger numbers.

He is the airline’s eighth-largest shareholder with 44.1 million shares, representing 4.15% of the company. He was granted a significant stake in the 1990s during his early years as chief executive.

Ryanair’s share price fell as low as €8 at the start of the COVID pandemic, just months after the €21 target was set.