Five Irish Food Venues Being Sold

Five Irish food venues are being sold.

 

Details

As listed on Daft.ie, a property comprised of a fast food take-away and four adjoining apartments at Market Square, Mountrath, Co. Laois, is being sold via REA Seamus Browne Auctioneer & Valuer for €270,000.

A property that includes a café/restaurant at 170 Rathmines Road Lower, Rathmines, Dublin 6, is being sold via Capel Abbey Limited for €950,000.

A take-away unit property at Unit 4, Swords Manor Shopping Centre, Swords, Co. Dublin, is being sold via Redmond Property for €460,000.

La Rustica of Northgate St, Athenry, Co. Galway, is being sold via Keane Mahony Smith MIAVI for €265,000.

New Good Year Restaurant of Unit 11, Ballyowen Castle Shopping Center, Lucan, Co. Dublin, is being sold via DNG.

 

Additional Information

All of the above information comes from property listings on Daft.ie.

 

Original article by Dave Simpson on hospitalityireland.com

Four Star Pizza Partners With BWG Foodservice For Supply Deal

Four Star Pizza has partnered with BWG Foodservice in a multimillion euro deal over the next five years for the exclusive supply of all food ingredients to the Irish-owned pizza group.

Details

The new contract will see BWG Foodservice deliver an end-to-end supply solution across all categories spanning fresh food, ambient grocery, chilled and frozen products, packaging, and other catering supplies.

 

Statements

Commenting on the contract acquisition, Ricky O’Brien, BWG Foodservice director, said, “This contract with Four Star Pizza represents a very significant and unique addition to our business and we are delighted to have been selected as the company’s exclusive supplier. Our ability to deliver cost competitiveness through our consolidated supply network, our proven partnership model, our commitment to understanding our customer’s needs and our ability to deliver workable solutions were all key factors in securing this deal. Being at the forefront of foodservice distribution in Ireland, we believe we are the perfect partner to support Four Star Pizza’s future growth ambitions.”

 
 

Original article by Dave Simpson on hospitalityireland.com

Cliff Group Appoints New Joint Managing Directors

Hotel and hospitality company Cliff Group has appointed Patrick Shields and Tristan Jacob as joint managing directors.

Shields’s Responsibilities

In his new role, Shields, who has been the general manager of Cliff House Hotel for four years, will be responsible for all operational matters across Cliff House Hotel in Ardmore, Co. Waterford, and Cliff at Lyons, in Co. Kildare, in addition to the Urchin and Pantry brands and Cliff Residences.

Jacob’s Responsibilities

Meanwhile, Jacob, who had been the group director of sales for Cliff Group since 2021, will assume responsibility for all commercial matters across the Cliff portfolio, including the Cliff Home and Cliff Residence properties in Kildare and Waterford.

 
 

Original article by Dave Simpson on hospitalityireland.com

Fota Island Resort Appoints New Executive Chef

Fota Island Resort has announced the appointment of Tomasz Pawlak as its executive head chef.

Pawlak’s Background

Originally from Poland, Pawlak graduated with a degree in Culinary Art and Fine Dining from The Karol Libelt Gastronomic School and The Poznan Academy of Fine Dining in 2001. After graduating, Pawlak worked at the Mercure hotel in Poznan, where he was given the opportunity to cook for notable guests such as the president of Poland.

Pawlak moved to Ireland in 2007 and started his Irish culinary career at the Michelin starred Aniar restaurant. He then joined Killarney’s Europe Hotel, where he progressed to the role of head chef.

Fota Island Resort Responsibilities

Pawlak joined Fota Island Resort as head chef in 2018.

In his new role as executive chef, Pawlak will be responsible for all culinary aspects of Fota Island Resort including its array of dining options at The Amber Restaurant and The Cove Restaurant.

 

Original article by Dave Simpson on hospitalityireland.com

Griffin Hotel Group Returns To Profit, Details Plans For Solar Farm

Griffin Group Hotels Limited, which operates Monart Destination Spa, the Ferrycarrig Hotel in Wexford and Hotel Kilkenny, has filed its 2021 annual accounts with the CRO.

Details

The 2021 filing shows that the group returned to a profit of €2.8 million, following a loss of €1.2 million in 2020.

Revenue for the year was €12.5 million, representing a reduction from pre-Covid levels due to the trading restrictions on the hospitality sector in early 2021.

The Griffin Group noted that approximately 80% of revenue generated in 2021 was spent on local suppliers and staff wages.

 

Solar Farm

Additionally, the Griffin Group has full planning permission for, and is in the early project development stages of, building a five-acre 1.5-megawatt solar farm at Monart Destination Spa.

 

Original article by Dave Simpson on hospitalityireland.com

Shelbourne Hotel Of Dublin Records Increase In Revenue

Dublin’s Shelbourne Hotel has recorded an increase in revenue for last year.

Details

As reported by the Irish Independent, according to newly filed accounts for the business, last year the hotel’s revenue increased by close to 20%, to €14.6 million, which was approximately a third of its pre-pandemic revenue, while its operating loss decreased by close to half, to €4.5 million.

Additional Information

Additionally, the Shelbourne Hotel’s owner – US property investment group Kennedy Wilson – noted in its third-quarter results, which were released in early November, that the hotel generated revenue of $33.2 million during the time frame, including $14 million during the three-month period that ended on 30 September, according to the Irish Independent, which also reported that the first three-quarter figure compares to a figure of $9.2 million recorded for the same period last year, and Kennedy Wilson has predicted that its net operating income for the year will amount to $11.9 million.

 

Original article by Dave Simpson on hospitalityireland.com

Moving on up – The Westin’s new GM

The Westin’s new GM, Joanne Dillon, is back in a five star environment and it suits her

How’s the new role going so far?
It’s great. The Westin is an amazing property and the team are fantastic. It’s also great to still be within the MHL Group. I’m just across the road from Trinity City Hotel where I held the role of GM before coming here, so it’s nice to be in the same vicinity.

How are bookings at The Westin?
We’re seeing a steady return of international guests, especially the US customer. Historically, American guests loved coming to Dublin and to the Westin in particular, so we’re slowly getting back there. We’ve missed seeing them around Dublin, as I’m sure lots of hotels have. I suppose it’s hard to know exactly where we stand until the end of the summer season, but I’m optimistic that we’ll get back to our 2018/2019 figures.

How is the domestic market performing?
Obviously over the last few years, domestic business was our only business. We received great support from domestic visitors and that business is still going strong. I think people discovered their own local hotels during Covid and fell in love with them again. We’ll see at the end of the summer whether or not people decide to go abroad after two years of being in the same country.

How did you get into the industry?
Like most, I started my hospitality life with a part-time job as a teenager. It became a passion. I saw how important the industry was to where I was from in Roscommon, to the people that it employed and the services it provided. I worked at the The Fairmount Southampton Bermuda for a time before returning to Ireland in 2012 and starting my career with the MHL Collection. Two years later, I took on my first GM role.

It sounds like there’s plenty of room for growth and development within the Collection
Absolutely. In just three years, I was given the opportunity of taking on two GM roles. When I was in Trinity City Hotel, I managed the full bedroom refurbishment as well as the expansion at the hotel. In terms of learning and growing, that was a great experience. Over the years I’ve watched the group grow, adding properties like The Westin, The Intercontinental, Powerscourt, the Morgan, the Spencer, to name just a few and it’s been great to be part of that journey. The Moxie coming on board was also fantastic; very few companies were able or willing to purchase or invest in properties over the last two years. I jumped at the chance of taking on the GM at The Westin. I’ve always loved and admired the hotel since it was bought by MHL in 2014. I was also keen to get back into the five star environment again.

What’s the difference between managing a four star and a five star hotel?
When you’re GM of any hotel, regardless of its rating, you definitely need a strong team around you and you must possess certain qualities to allow you to do the job to a high level. I think there’s a difference of expectation from guests when you’re talking about a four or a five star. Those expectations need to be exceeded in a five star hotel and attention to detail is crucial. Every experience has to be unique. Training is also really important, but that’s the same in every hotel.

Is it difficult to get staff?
There’s a significant recruitment challenges within the industry at the moment. For us, it means we have to invest heavily in training to ensure we maintain our five star standards. That’s something that MHL is committed to. It’s been tough to recruit and retain staff but I think we’re definitely turning a corner.

How are you managing with increased supplier and utility costs?
Increases in utility costs is certainly having a big impact. It’s a huge cost to absorb. A few years ago, we began to try and manage our energy usage more effectively from a sustainability perspective. As time goes on, I those initiatives that we’ve implemented will kick in properly and we’ll see some cost-savings. We’re also moving away from single use plastic bottles in our bathrooms and investing in bulk products, which is a good way of controlling costs but also helps the environment. When the two of those come together, it’s great thing.

What are your ambitions in your new role?
To continue to drive the hospitality industry in Dublin and to ensure that The Western retains its position as one of Ireland’s top hotels. Now more than ever, it’s so important to encourage people to join the hospitality industry and to show them it’s a fantastic place to work.

You’re the first female GM at The Westin. In your experience, are you seeing more women taking up GM roles?
Yes, I think so. I’m not the only female general manager within MHL. Allie McHugh, who was the GM at our Harbour property, has taken over from me in Trinity City Hotel and I took over the GM role there from a woman. Actually, up until Allie who’s from Sligo, there has only ever been three general managers at Trinity City and they’ve all been women from Roscommon! I think I’m currently the only five star female GM in Dublin. My thinking is that the best person for the job should get the role.

Last year the hotel reopened with a €500,000 lobby refurbishment. Are there any projects in the pipeline for 2022?
In 2019, we built on 19 additional bedrooms and then obviously last year, the lobby was refurbished. With the hotel closed, it was an ideal time to get that work done and it’s really transformed that part of the hotel. For now, we’re capitalising on the work that’s been completed over the past couple of years. Let me settle in first!

What’s your favourite dish on the menu at The Westin?
One of my favourite things at the moment is the afternoon tea. I got to try it about two weeks ago and it’s not just the amazing food that our Head Chef Stephen creates, it’s the setting itself. Sitting in the Atrium and enjoying afternoon tea is an event. It’s different to anywhere else where I’ve ever had the privilege of having afternoon tea.

 

Original article by hotel & catering Review

Leading lights – TU Dublin School of Culinary Arts and Food Technology

Kicking off in September, the new Food and Drink Leadership Programme at TU Dublin is aimed at industry professionals who want to climb the hospitality ladder

TU Dublin’s School of Culinary Arts and Food Technology recently launched its new part-time blended Postgraduate Diploma in Global Food and Drink Leadership. Developed in collaboration with industry, the new programme covers a range of areas that will help drive the sector’s continued recovery. “We actually started developing the programme a couple of years before the pandemic hit. Back then, we had decided it would be a blended programme, part campus-based and part online, which was a fairly unique concept before Covid. To flesh out the programme and ensure content was reflective of the needs of the sector, an industry steering panel engaged with us and were instrumental in guiding content for the course. So it’s very much a programme for the hospitality industry, developed by the hospitality industry,” said Dr Brian Murphy, Senior Lecturer at the School of Culinary Arts and Food Technology.

The programme is ideal for people already working in the industry who may not have undergone undergraduate training. “It will not only suit candidates who already have food focused qualifications but also those who may currently engage with the sector in other ways. For example, those working in areas like HR, marketing, finance or support services who might be keen to broaden their food and drink specific knowledge and perspective through a course of study like this. It’s a programme that’s ideal for people who want to upskill in modern leadership for sustainability, food and beverage innovation management, along with current issues in the global food and beverage sector. If you look at the modules, they’re very much geared around enhancing people’s awareness of the sector on the global level.”

The new programme is extremely varied and includes a mix of sensory, networking, expert speaker and off-campus gastronomic experiences as part of the module delivery. The ‘Food and Drink Innovation’ module lets students use the wide range of facilities available at the new Grangegorman campus while other modules such as ‘Gastronomic Engagement’ provide opportunities for students to network with different parts of the food and drink sector beyond the confines of the lecture hall. Facilities at the Grangegorman campus include 11 training kitchens, including a product development kitchen. two training restaurants, a food processing kitchen, a training bar, a 150 seater demonstration kitchen, a culinary shop where produce from the kitchens is sold and a wine sensory lab.

For employers, the programme could be a way of attracting and retaining new staff. “It presents employers with an incentive to offer existing or potential new staff. Research shows that employees in the hospitality industry aren’t just after pay increases anymore. They want to avail of training programmes to progress their career and offering those type of programmes means you’ve got a better chance of hanging onto valuable staff members. It’s something that hospitality businesses are really going to have to invest in if we’re to attract staff into the industry.”

Starting in September 2022, the course runs over three 12-week semesters, with a work/life-balance-friendly blend of online and on-campus delivery. Interest so far has been good, says Brian. “We’ll probably take on 16 entrants to the course and we’ll continue to raise awareness about it over the summer months. We also recently got validated for an add-on Masters so once participants complete the Diploma, they will be entitled to advanced entry onto an MSc in Gobal Food and Drink Leadership. So, there are huge opportunities associated with the Diploma.”

Applications for the Postgraduate Diploma in Global Food and Drink Leadership are now open. For further details contact programme chair Dr Brian Murphy at brian.j.murphy@tudublin.ie or visit https://www.tudublin.ie/study/postgraduate/courses/global-food-drink-leadership/

  

The Details

What is… Global Food and Drink Leadership?

The Postgraduate Diploma in Global Food and Drink Leadership is an innovative course that fosters participants’ understanding of the food and drink sector and provides a leadership perspective on key issues facing the industry. This course is delivered in a blended way through on-campus and online engagement. It has been developed by an experienced academic team and industry experts with a strong food and drink background and aims to foster in participants a deeper understanding of the sector that will help advance their future business career in the food and drink industry.

Minimum Entry Requirements

An NFQ Level 8 undergraduate degree or equivalent classification (2.2 or higher) in a relevant discipline or an NFQ Level 7 undergraduate degree in a relevant discipline together with significant industrial or academic experience. Candidates who do not reach the minimum academic requirements but who can demonstrate sufficient sectoral knowledge and experience may be considered for entry to the course. Candidates may be required to attend for an admission interview.

If English is not your first language you will need to provide evidence of your English language proficiency as detailed on our website. Applicants for this course should have a minimum IELTS (Academic Version) English Proficiency of 7 overall (or equivalent) with nothing less than 6 in each component.

Course Content

The course is delivered part-time over 18 months and encompasses important thematic areas such as leadership, food policy, sustainability, food media and new product development. It is delivered over three consecutive semesters. There are three single-semester modules and two of the modules are delivered across two semesters.

Semester 1

Integrated Food and Drink Innovation

Food Discourse in the Media

Semester 2

Integrated Food and Drink Innovation

Integrated Food and Drink Leadership

Gastronomic Engagement

Semester 3

Integrated Food and Drink Leadership

Global Food Policy and Culture

Schedule

As this is a blended programme participants will alternate weekly between one day of face to face attendance at TU Dublin’s City Campus in Grangegorman and one day of online learning the following week. The course is scheduled to take place on Thursdays.

Progression

On successful completion of the Postgraduate Diploma, students will have the opportunity, if they wish, to undertake a supervised research thesis. Successful completion of their thesis will enable students to graduate with an Add on MSc in Global Food and Drink Leadership. Fees for the Add on MSc are not included in the programme fees for the Postgraduate Diploma.

 

Original article by hotel & catering Review

The Spa, Johnstown Estate

The newly refurbished spa at the Meath property is providing a welcome boost to profits

A well-managed hotel spa offering an extensive range of treatments and services will help increase both your customer offering and your revenue. That’s what Spa Manager Dara Mulhooly and the rest of the team at the newly refurbished spa at Johnstown Estate have found since opening ‘The Spa’. During lockdown, €3.5 million was spent on the new amenity, which features Elemis products and equipment from spa specialist Gharieni. Stand-out features include a rooftop thermal suite, a Rasul mud chamber, a Quartz sand bath and a spa café.

With the refurb, the aim was to position The Spa as one of the top destination spa hotels in Ireland and that’s what we’ve achieved, says Dara. “Weekends are pretty much fully booked all the time and mid-week business is strong and improving all the time. After the past couple of years we’ve had, people just want to get out and experience the luxury of a spa again. The whole concept of wellness has become such a huge industry. We’re finding that people are becoming increasingly aware of the benefits of self-care,” said Dara.

The Spa at Johnstown Estate is considered a fundamental business segment of the property, says Dara. “When we reopened, the majority of people booking a trip here were coming to use the spa. We work very closely with the sales department and between us, have developed a variety of packages for guests. The aim is to give the guest as much choice as possible.”

It takes 43 full-time and part-time members of staff to keep the spa operating like clockwork. “We’re really fortunate in that we have 24 talented therapists, which is amazing considering how difficult it is to get staff at the moment. We put a lot of effort into staff retention and team training. Providing staff with benefits and opportunities to advance their careers has worked for us when it comes to retaining our staff. Some of our therapists have been with us for over 12 years.” The Spa at Johnstown Estate is also home to Elemis’ Irish training hub. “Trainers are frequently over from the UK, so that provides our therapists with lots of opportunities to upskill. One of our own therapists has actually trained to be an Elemis trainer, so she’s able to train the team on site. In addition, over the past year we’ve worked closely with Dunboyne College and our local Education and Training Board to facilitate our staff to complete courses, not necessarily in beauty or treatments but perhaps in management. Education is key and it’s something we take very seriously here at Johnstown Estate.” Keeping staff engaged and interested reduces the risk of them leaving the business, says Dara. “If you’re coming into work and doing the same thing day in day out, if nobody is investing in your future and education, you’re likely to become demotivated. It’s so important to give people opportunities. We’ve found that some staff members aren’t interested in additional training and that’s fine, but for the staff that are, we’re providing those opportunities.”

Huge effort has gone into the ‘journey’ that guests take when they enter the spa. A new dining area, complete with a chef on site, provides guests with Afternoon Tea or a light bite. All treatment rooms feature beds and equipment from Gharieni, while three specialist Gharieni beds offer guests an additional experience. “The high standard of customer service that we offer our guests is so important. When a guest comes into us for a spa experience, there are so many different elements to that experience but the overall goal is that they leave relaxed and refreshed, having benefitted from their experience.”

 

Original article by hotel & catering Review

Five Irish Food Venues Being Sold

Five Irish food venues are being sold.

Details

As listed on Daft.ie, a property comprised of a fast food take-away and four adjoining apartments at Market Square, Mountrath, Co. Laois, is being sold via REA Seamus Browne Auctioneer & Valuer for €270,000.

A property that includes a café/restaurant at 170 Rathmines Road Lower, Rathmines, Dublin 6, is being sold via Capel Abbey Limited for €950,000.

A take-away unit property at Unit 4, Swords Manor Shopping Centre, Swords, Co. Dublin, is being sold via Redmond Property for €460,000.

La Rustica of Northgate St, Athenry, Co. Galway, is being sold via Keane Mahony Smith MIAVI for €265,000.

New Good Year Restaurant of Unit 11, Ballyowen Castle Shopping Center, Lucan, Co. Dublin, is being sold via DNG.

Additional Information

All of the above information comes from property listings on Daft.ie.

 

Original article by Dave Simpson on hospitalityireland.com

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