Licensing World - Issue 2 2024

Meet the Irish craft brewers making waves at home and abroad Crafty Brews

AMID INCREASING COSTS, NEW GOVERNMENT MEASURES FOR PUBLICANS FAIL TO HIT THE MARK

MAN with a PLAN CHRIS KELLY is thinking big in 2024

Sixty-eight

Meaningful

New measures to help small and medium sized businesses deal with rising costs have been criticised by publicans and lobby groups for not going far enough. A cash payment and an increase in the threshold for the higher rate of employer's PRSI will, says the Vinters Federation of Ireland, go some way towards easing the pressure on publicans but ultimately, the new measures are of no real benefit to businesses struggling to survive. No change has been made to the VAT rate, an inaction that will says Restaurants Association of Ireland CEO Adrian Cummins, result in the forced closure of more food-led hospitality businesses. The VFI has also painted a stark picture for the future of the Irish pub. In a recent survey, the Federation found that 37% of publicans are considering retirement within the next two years while 84% are reporting that no family member wishes to inherit the pub. With the industry at very real risk of losing many of its most cherished local pubs, government must take action by implementing specific measures that will have a meaningful impact.

On page 20, Chris Kelly talks about his plans to acquire more businesses in 2024 and the ‘pervasive’ claims culture that makes it difficult to enact effective reform. While he’s concerned about pressures on the industry, the Chris Kelly Group owner is optimistic about the resilience of the Irish pub, adding that government support is key if this vital sector is to be sustained. Also in this issue, we take a look at the craft breweries producing some of the most innovative beers on the market, both for home consumption and export.

We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.

Denise Maguire Editor

The Licensing World editorial team email: editor@licensingworld.com

Editor: Denise Maguire

Creative Director: Jane Matthews

Art Director: Lenny Rooney

Production: Claire Kiernan

Stock Photography: iStock.com

Sales Director: Trish Murphy

Managing Director: Gerry Tynan

Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55, Park West Road, Park West Dublin 12

Tel: (01) 432 2200

ISSN: 1393-0826

All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2024. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826

VISIT US ONLINE www.licensingworld.ie

The main events this summer...

Lights, Camera… Cocktails!

Over 130 competitors participated in the Best Cocktail Experience competition, sponsored by Monin as part of the Irish Restaurant Awards 2024. The theme for this year’s competition, which took place at the Dublin Bar Academy, was 'Lights, Camera… Cocktails!' The 130 competitors that took part were nominated by members of the public as part of the over 160,000 nominations made through The Irish Times website, media partner of the Awards. Adrian McFadden, Restaurant Supervisor at The Garden Room at The Merrion Hotel, was named the overall winner at the event in the Burlington Hotel.

Shortlist

Matheus Plancke - Bull and Castle

Dermot O'Connor - Café Du Parc

Mahaam Rashid - Daata Greystones

Yu Kajitani - DARUMA

Jevgenijs Fokins - Dromoland Castle Hotel

Simon O'Connor - Kinara

Ariel Sanecki - Pig's Lane

Dimitris Georgantas - Tack Room at Adare Manor

Adrian McFadden - The Garden Room at the Merrion Hotel

(winner)

Pat Thomas - The Little Pig Speakeasy

Much-loved Grogan’s barman Sean Kearney passes away

Long-standing barman at Grogan’s Castle Lounge in Dublin, Sean Kearney, passed away in April. The pub made the announcement with “great sadness” that Sean, their “great friend” and colleague of over 50 years, had passed away. Grogan’s

added that he would be missed “immensely by all”. Mr Kearney, who lived in Palmerstown, was a native of Co Offaly before moving to Dublin. He worked in the International before spending more than five decades in Grogan’s. Dublin historian Donal Fallon commented on

HEINEKEN invests in ‘Heineken Ahhh-cademy’

HEINEKEN Ireland is investing €1 million in the Heineken Ahhh-cademy, a new three-year training initiative aimed at supporting the on-trade industry in Ireland which will be delivered in six cities across the country. With 46 training sessions scheduled for the first year, the programme is expected to train 2,500 bar staff in its inaugural year.

The training initiative will be delivered by HEINEKEN quality experts and has been developed specifically for newer entrants to the bar trade, with a focus on experiential delivery or gamification, to create a more engaging and competitive learning experience. Participants will receive training in bar fundamentals, highlighting the rewarding and transferable skills gained from working in the bar industry. A combination of fast-paced storytelling and app-based tablet responses for participants is designed to make the course fun and engaging. All participants will receive a certificate signed by HEINEKEN’s Irish Master Brewer PJ Tierney and Global Master Brewer Williem van Waesberghe. Jason Cox, On Trade Commercial Director at HEINEKEN Ireland, said: “At HEINEKEN Ireland, we have huge admiration and respect for the skills required in the pub trade and we know that it can be a challenge to continuously train new entrants. We are delighted to roll out a programme that supports bar owners and equips newer entrants into the trade with the know-how and confidence to continue to deliver a quality experience in their bar.”

social media that Mr Kearney was “surely a contender” for the longest-serving barman in the city. Another commented: “A proper, wise, kindly old-school barman. Half a century of pulling porter and making magic. A titan of his trade."

Hendrick’s launches Grand Cabaret

Hendrick’s has launched Grand Cabaret, a new limited release gin inspired by a historic fruit-based libation that was in vogue in Paris in the early 20th century. Hendrick’s Master Distiller, Lesley Gracie, was inspired after reading about a stone fruit eau de vie that was served with a dash of gin and scented with rose, which gained popularity at fashionable Parisian parties in the early 1900s. This eau de vie was in turn inspired by a 17th century revelation – the distilling of stone fruit yielded an indulgent tasty portion. “This is the first time I’ve experimented with stone fruits in Hendrick’s Gin and I love how it adds a decadent depth of flavour and yet still has the signature refreshing lightness of Hendrick’s too,” said Lesley.

New Capri-inspired lager from Peroni

Peroni Nastro Azzurro has launched Peroni Nastro Azzurro Stile Capri, a light lager featuring a subtle spritz of Italian lemon, lower bitterness and a lower ABV (4.2%). Inspired by the taste and scent of Capri, an island in Italy’s Bay of Naples, this latest launch has notes of sun-soaked lemons and olive leaf to create an uplifting taste that delivers a fresh, crisp beer. The new product is brewed with Peroni’s signature Nostrano dell’Isola maize grown exclusively in the North of Italy, tasted daily by the Master Brewer to ensure it’s of the highest purity and softness.

Double win for Hinch Irish Whiskey

Hinch Irish Whiskey won two titles at this year's World Whiskies Awards –World's Best Blended Irish Whiskey and World's Best Blended Irish Whiskey Limited Release. Hinch’s 5-Year-Old Double Wood scooped the title of ‘World's Best Blended Irish Whiskey’, while Craft & Casks Imperial Stout Finish, the result of a collaboration with Whitewater Brewery, was honoured with the 'World's Best Blended Irish Whiskey Limited Release' award. Dr Terry Cross OBE, Chairman of Hinch Distillery, said: “We are honoured to receive such prestigious recognition for our Hinch 5-Year-Old Double Wood whiskey. This award is a testament to our unwavering commitment to crafting exceptional spirits that delight whiskey enthusiasts worldwide.” Michael Morris, International Sales Director at Hinch Distillery, added: "I am immensely proud of our team at Hinch Distillery for their dedication and commitment to crafting exceptional spirits. Winning these prestigious awards is a testament to our relentless pursuit of excellence and innovation. This year's event witnessed the recognition of several Irish whiskey distilleries and brands, further highlighting the growth and strength of Irish whiskey across the drinks industry.”

Pub owners - display prices and avoid penalties

The Competition and Consumer Protection Commission (CCPC) has issued a reminder to pub owners across the country to obey price display laws. In a letter to representative bodies, it stated that consumers must have the opportunity to understand and compare prices in the hospitality sector, particularly in light of rising prices. Sent to the Vintners’ Federation of Ireland and the Licensed Vintners Association, the CCPC’s letter highlights consumer protection law and reminds publicans of the legal requirements around price displays. This follows CCPC inspections in 2023 which resulted in fines being issued to a number of licensed premises. All licensed premises must post an up-to-date list of drink prices at the door and full price lists indoors everywhere drinks are sold. Kevin O’Brien, member of the Competition and Consumer Protection Commission (CCPC), said: “Clear price displays are essential to allow consumers to compare prices and make informed decisions about their purchases. Businesses are free to set their own prices, but they must be honest and transparent with consumers about those prices. Displaying a price list at the door is the bare minimum, and it’s required by law.”

Under Irish law, it is mandatory for all licensed premises to display two price lists:

A comprehensive price list of all drinks on sale. This should be on display in each area drinks are sold

A 16-item list which details the prices of specified drinks, which must be displayed at every entrance to the premises. This list should be on display immediately outside or immediately inside each entrance to a licensed premises

• The CCPC has also reminded publicans that in addition to displaying up-to-date price lists, they must not deceive or mislead consumers about pricing in any other way. Under consumer law, businesses that mislead consumers can be subject to penalties including fines and prosecution. Businesses can find more information on price displays on the CCPC website - https://www.ccpc.ie/

Summer in the city

The Church Café Bar in Dublin has opened its updated outdoor terrace and conservatory, along with a new summer cocktail menu. Speaking about the summer season, General Manager Darren Moore said: “We’re really excited to kick off the summer season here at The Church. We’ve updated the Terrace and have a wide array of food and drinks offerings available, perfectly selected for the summer season. Whether you are looking for a table for two or a barbeque party for 400, we can accommodate all your hospitality needs.”

Distillery opens in former Belfast gaol

McConnell’s Irish Whisky Distillery, located inside the Victorian walls of the Grade A-listed former Crumlin Road Gaol building in Belfast, has opened its doors. This is the newest distillery on the island of Ireland and brings the number of distilleries among the membership of the trade association to 50. A gala opening of the new distillery took place in April, with special guest Joe P Kennedy III, Trade Envoy of the USA to Northern Ireland, in attendance to cut the ribbon. Also among the attendees were First Minister of Northern Ireland Michelle O’Neill, Deputy First Minister Emma Little-Pengelly and Economy Minister Conor Murphy – a “former resident” of Crumlin Road Gaol, having spent time in the A wing of the prison in the 1980s. The distillery is poised to produce 500,000 litres of pure alcohol (LPA) per annum and is already operating a visitor experience. It hopes to welcome 100,000 visitors a year going forward.

Women in Irish Whiskey launches as non-profit

The representative organisation ‘Women in Irish Whiskey’ was officially launched as a nonprofit organisation at an event held at Roe & Co Distillery on International Women’s Day. Women in Irish Whiskey was set up by lifelong friends Heather Clancy and Anne-Marie Kelly to support women and gender diversity within the Irish whiskey industry. The event featured a keynote panel discussion on the topic of Encouraging Career

Development, with speakers Vanessa McMahon, Managing Director at The Great Northern Distillery, Hayley Milner, Global Marketing Manager at Roe & Co Distillery and Helen Mulholland, Master Blender at Lough Gill Distillery.

Visit the new website – www.womeninirishwhiskey.com – for more information about the new non-profit

Pictured (l to r): Carleen Madigan, Irish Whiskey Association; Hayley Milner, Global Marketing Manager, Roe & Co Irish Whiskey; Heather Clancy and Anne-Marie Kelly, Co-Founders; Helen Mulholland, Master Blender, Lough Gill Distillery; and Vanessa McMahon, General Manager, The Great Northern Distillery. Photo: Johnny Mallin

Kickstart The Climate Action Journey In Your Business

Climate Action Guides for Tourism Businesses.

Fáilte Ireland has developed a suite of practical climate action guides tailored for the tourism sector to enable businesses to make more practical operational changes to reduce their carbon footprint.

LETTING Flavour SHINE

ROE & CO IRISH WHISKEY

has announced the launch of its latest expression, Roe & Co Solera Single Malt Irish Whiskey

Solera Single Malt Irish Whiskey is a vibrant, permanent addition to the Roe & Co family that uses the solera method, which incorporates fractional finishing of whiskey across a range of ages and cask types, including the first ever casks produced at the Roe & Co Distillery.

The Single Malt Irish Whiskey is produced using a fractional finishing process, where the whiskey is finished in one layer (criadera) of the solera system before a portion of it is cascaded through to the next layer. A first for the brand and a process rarely used in the Irish Whiskey industry, Roe & Co Solera Single Malt Irish Whiskey re-imagines the possibilities of flavour using four criaderas of hand selected casks. This specific finishing process is comprised of both refill and first fill American Oak ex Bourbon barrels, newly Alligator charred American oak barrels, Chestnut barrels with two custom toasting profiles to access a full 360-degree profile of the wood from spicy and sweet to nutty and tannic and four different types of Sherry casks.

Speaking about the launch, Head Distiller Lora Hemy, said: “Roe & Co Irish Whiskey is thrilled to introduce the first release of Roe & Co Solera Single Malt Irish Whiskey, a permanent addition to the Roe & Co family. With this expression we're looking at how we layer complex depths of flavour and texture in new and interesting ways. It is exciting to take a different approach and gather inspiration directly from the world of mixed drinks, with a process forward approach to whiskey. This release showcases the balance between the distillery impact on spirit character and the impact of wood, with a process that allows both to shine.” Roe & Co offers a unique flavour profile that makes it equally enjoyable in a variety of different serves whether sipped, shaken, stirred or smashed. Lora recommends serving this special first edition in your favourite glass and enjoying it whichever way you like, be it neat, on the rocks, with a dash of water, or as a delicious base in your favourite cocktail. Roe & Co Solera Single Malt Irish Whiskey has specifically been created to deliver something that’s balanced and delicious, complex and flavourful, so it holds up nicely in a cocktail serve.

Tasting notes

NOSE: Hints of muscovado sugar, apples and pears, followed by tropical fruits and sherried notes

PALATE: Maple syrup and caramel, with complex notes of roasted walnut, coconut, and dried fruit

FINISH: Medium dry finish with caramelised baked pear and luscious tropical fruits

SIXTY-EIGHT STUDENTS HAVE GRADUATED FROM THE LVA BAR & FOOD MANAGEMENT DIPLOMA

GRADUATION

Atotal of 68 students celebrated their graduation from the LVA Bar & Food Management Diploma, held at The Camden in Dublin, where they were joined by their employers, partners and family members. The graduates were drawn from two fully subscribed classes for the Diploma, which ran from September 2023.

Speaking about the graduation, LVA CEO Donall O’Keeffe said: “This graduation is one of our favourite events of the year. It is always full of joy and recognition of the accomplishments made by the graduates. We were thrilled to see so many graduates this year and to have the opportunity to share this proud moment with their partners, family members and employers. On behalf of the LVA, we would like to extend our congratulations to all the graduates on their achievement, as well as their excellent work throughout the year.

Duggan Group

Group shot from the graduation ceremony

" This graduation is one of our favourite events of the year. It is always full of joy and recognition"

“The LVA offers this Diploma in Bar & Food Management as we believe in investing in the development of staff. We know it is crucial for the longer term prospects of our members and our trade. Good staff are essential for a good pub. It has been designed to meet the needs of our members and to reflect the latest and best practices across the industry.

“To maximise the impact of the material covered, the Diploma utilises a combination of both active learning and classroom learning. We wanted to make it as practical as possible, utilising role play scenarios, case studies and real life examples to embed the learning in a way that resonates with the students.

“That approach is definitely working, with continued demand for the course, which we will be running again in autumn 2024. We hope to announce details in the coming weeks but in the meantime, LVA members and their staff who may be interested can contact us on 01 6680215 or email admin@lva.ie,” he said.

"We were thrilled to see so many graduates this year and to have the opportunity to share this proud moment with their partners, family members and employers"

Yang Kenny (3) looks up at his Dad, Mark Kenny at the graduation ceremony

Caoimhe O’Carroll of Eleanora’s Bar & Lounge, Drimnagh with her dad, Cian O’Carroll and her grandmother, Mary O’Carroll

Graduate Wiktoria Bahia of Arthur’s Bar with Flynn McKiernan (aged 2) and Sean McKiernan, also of Arthur’s Bar

Amy Byrne of Sandyford House with Allie Byrne

(Left to right) Eoghan O’Braonain, Meabh Ní Braonain and Aodan O’Braonain

LVA Chair Laura Moriarty (centre right) with sta members from the Moriarty Group

(Left to right) Danny Kenny, Ben Catchpole and Damien Boylan, all of Kenny’s of Lucan

Graduates (left to right) Paul Ra erty, Stacy Yeates, Eoghan Preston and Nicola Foley, all of RHK Bars

COCA-COLA HBC has launched Finlandia as the newest brand in its Premium Spirits o ering

Coca-Cola HBC is delighted to announce the expansion of its Premium Spirits offering in Northern Ireland with Finlandia vodka. Following its acquisition of the Finlandia vodka brand from BrownForman in 2023, Coca-Cola HBC is excited to bring this unique brand to customers.

Finlandia is a clean, dry, pure and smooth vodka and is made from pure glacial water and local barely in Finland. In comparison to other brands Finlandia is free from impurities with nothing added.

For 2024, Finlandia will be available in its Classic flavour as well as Grapefruit, Cranberry and Coconut. The brand will be launched to market with an integrated marketing plan including digital & social media, in trade engagement opportunities and sampling and activation.

VODKA A brand like no other

Kylie Magee, Marketing Director for Coca-Cola HBC Ireland & Northern Ireland commented: “Finlandia is a vodka brand like no other, its taste, heritage, and

sustainability credentials calls to our target consumers. In Ireland, Vodka is currently the second largest spirit category and projected to continue to grow ahead of the market over the next five years. We are excited to work with our customers to offer Finlandia to consumers, with new menus and a great range of mixable flavours.”

Coca-Cola HBC distributes premium spirits ranges for The Campari Group, Jack Daniels and Coke ready to drink, and Edrington.

For more information on Finlandia or CocaCola HBC’s wider range contact your local Key Account or Sales Representative.

#DrinkResponsibly

‘Just

MEANINGFUL CHANGE, RATHER THAN A NEW RAFT OF GRANTS, IS WHAT’S REQUIRED TO SUPPORT THE PUB TRADE NOW AND INTO THE FUTURE

a in theDropOcean’

In May, the Cabinet approved a package of measures aimed at providing additional support to small and medium sized businesses faced with rising costs. The package includes a targeted cash payment to businesses in hospitality, using unused funds from the Government's Increased Cost of Doing Business Scheme, along with an increase to the threshold for the higher rate of employer's PRSI to take account of recent increases in the minimum wage. Funding for energy efficiency measures for small and medium sized firms has also been increased.

While welcome, the measures simply don’t go far enough. According to the Vintners’ Federation of Ireland (VFI), some elements such as a second payment of the ICOB scheme are welcome, but the hospitality sector requires strategic measures that will support the pub trade over the longterm. Pat Crotty, VFI Chief Executive, said: “While we welcome the reopening of the Increased Cost of Doing Business (ICOB) scheme for a further 14 days and an additional payment for businesses in the hospitality sector, grants are not the answer to the crisis facing our members.

“Publicans require meaningful changes to their cost base, such as lowering the standard VAT rate and a reduction in alcohol excise rate, currently the second highest in Europe. The announcement of a change to the Employer’s PRSI threshold only covers the recent increase in minimum wage, so doesn’t result in any real benefit for our members.”

He added that sick pay benefits and the move to a living wage are significant threats to the pub trade without the correct supports. “Wage increases have to be paid every Friday so any measures offered by government must be in the context of that reality. If we don’t see a long-term reduction in costs, we face the real prospect of a decimated hospitality sector.”

A DROP IN THE OCEAN

The measures also don't include any reduction in the VAT rate for hospitality. “The support package will provide some temporary relief for food-led hospitality businesses during these incredibly challenging times for the industry but simply put, does not go far enough. The only way the government can stem the current tide of restaurant closures and secure the vibrancy of local towns and villages across the country into the future is by reinstating the 9% VAT rate for our industry,” said Restaurants Association of Ireland CEO Adrian Cummins. “What our industry wants and deserves is not short-term handouts but long-term viability. The average restaurant will face increased costs of almost €100,000 this year, compared to 2023. An extra €5,000 in the form of a double payment of the Increased Cost of Business scheme only represents a drop in the ocean. There is a substantial amount of small businesses, especially food-led businesses, still closing down - two a day is our average at the moment.”

PUBLICANS CONSIDERING EARLY RETIREMENT

2 CLOSURES A DAY by small food-led businesses

€100k INCREASED COST the average restaurant will face in 2024 compared to 2023

36%

OF TURNOVER currently consumed by labour costs alone

37% OF PUBLICANS considering retirement within the next two years

The VFI has also stated that urgent challenges facing the pub trade, including unsustainable labour costs and the escalating overall cost of doing business, is forcing many publicans to consider retirement in the next two years. Speaking in advance of the VFI’s national AGM, Pat Crotty said: "If we move to a living wage within 18 months, bank holiday pay will be almost €35 per hour for our most junior staff. Such costs are simply unsustainable for our members and could severely impact the ability of pubs across Ireland to operate viably," he says. The call for action comes in light of a recent VFI benchmarking survey which paints a stark picture – 36% of pub turnover is currently consumed by labour costs alone and that figure will increase to over 40% with the introduction of a living wage.

The survey also reveals a worrying trend about the future of the pub trade, with 37% of publicans considering retirement within the next two years and 84% reporting that no family member wishes to inherit the pub.

VFI President John Clendennen says: "While it must be acknowledged that some pubs are doing a thriving business, the findings of our survey underscore the urgency of the situation for many others. With such a significant portion of publicans looking to exit the industry, combined with a lack of succession plans, we risk losing many of our cherished local pubs unless decisive action is taken."

THE VFI IS URGING GOVERNMENT TO CONSIDER SPECIFIC MEASURES TO SUPPORT THE PUB SECTOR, INCLUDING:

» Re-evaluation of the impending shift to a living wage in consideration of its impact on small businesses

» Implementation of targeted relief measures such as a reduction in employer’s PRSI; a reduction in alcohol excise duty, which is currently the second highest in Europe; and a commitment to set the hospitality VAT rate permanently at 9%

» Reduce the standard VAT rate from 23% to 21%

» Development of a transition scheme for new entrants and next generation publicans to encourage streamlined succession and ensure pubs remain viable in towns and villages

Over to you...

MIKE MCMAHON Owner, Mother Macs Limerick

IS THE INCREASED PRICE OF A PINT AFFECTING BUSINESS?

We’re seeing a decline in our mid-week trade, a decrease in consumption and customers’ habits have changed to occasion driven socialising. It’s very interesting that the price of the pint is always to the fore of any conversation. This level of interest isn't given to any other product and I believe it has created a perception that the increases are larger in scale when compared to the likes of a cup of coffee from a cafe. Successive governments have used excise on alcohol to fund the exchequer to a point where we have one of the highest rates of excise in Europe – Ireland is an outlier. The net result is that the price of our pint is out of touch with many European countries and I’m concerned that this will have a long-term effect on our tourism industry, especially given the 'Irish Pub' is a major tourism attraction.

HOW IS BUSINESS AT THE MOMENT?

Business is challenging. I find we have to work a lot harder at managing the business, ensuring we manage costs while balancing staffing, product selection and opening hours, but also promoting our business as a destination/experience.

IS THE INCREASED MINIMUM WAGE HAVING AN IMPACT?

I’ve always paid my staff above minimum wage with the expectation that they provide a professional service to my customers. Staff wage has increased in line with the minimum wage increase. These are costs that we choose to absorb but as customer spend declines, I'm not sure how long more we can carry them. It will result in a further increase in the price of a pint and potentially reduced opening hours. While I understand the intent by government, I must question the logic – increasing the living wage by a mechanism of minimum wage increase isn’t practical, the cost of doing business increases and the cost of product/services increases. A more logical approach would have been to address the costs of doing business, particularly in terms of VAT and excise.

Business owners give their take on what it’s like to run a pub in Ireland today

ARE YOU OPTIMISTIC ABOUT THE COMING MONTHS?

If we remain on our current path, it will lead to a reduction of trading hours as a means of cost saving and there will be closures. Unfortunately it is more likely to impact rural pubs and I believe this will be to the loss of the community. The Irish Pub is a meeting place, a community hub that services the locality far beyond serving alcohol. Closures will lead to fragmented communities and in my opinion, to adverse mental health for some of the most forgotten in our communities. Single males of a certain age do not have any other social outlet or may not have any other interaction outside of the pub community.

"

The Irish Pub is a meeting place, a community hub that services the locality far beyond serving alcohol "

However, my late mother aways said: "It’s better to face the world with a smile than tears”. I must remain optimistic that fiscal change/ correction will be driven by government in support of our industry. My customers don't walk through the door to hear about my troubles!

Mother Macs receiving the 'Traditional Bar of the Year' award at the 2022 Bar of the Year Awards

NOEL ANDERSON Publican

HOW IS BUSINESS AT THE MOMENT?

It’s ok, but only ok. It’s solid but nothing to get too excited about.

HOW IS THE INCREASED PRICE OF A PINT AFFECTING BUSINESS?

There’s no doubt that it’s putting people off. The balloon is about to burst; you can’t keep pushing it and think the inevitable won’t happen.

ARE LOCALS LESS LIKELY TO GO TO THE PUB DURING THE WEEK?

Yes, we are for sure seeing that. There’s no doubt the bar customer is dying off and isn’t being replaced.

HOW MUCH OF AN IMPACT IS THE INCREASED MINIMUM WAGE HAVING ON THE BUSINESS?

There are too many government-imposed costs coming in at the same time. The trade is being pulled and pushed from every angle.

DO YOU FEEL OPTIMISTIC ABOUT THE SUMMER?

Good weather is key. Pray for sun!!

ANY OTHER ISSUES YOU'D LIKE TO HIGHLIGHT?

The VAT 9 in the budget is the only show in town. The sooner the goverment realise this, the better. The next budget is HUGE to hospitality in general.

PAT CROTTY Publican & VFI CEO

HOW'S BUSINESS?

The trade is currently experiencing a mixed period. While footfall is strong in many locations, the sector still faces significant challenges. Labour costs remain the biggest issues for our members, which is placing huge pressure on margins. Consumer behaviour has also shifted, with many patrons seeking more diverse experiences and enhanced offerings. Overall, while the sector shows signs of resilience and adaptation, it is navigating a complex landscape that requires continual adjustment and strategic planning to maintain and grow business in the current economic climate.

HOW IS MID-WEEK TRADE?

Anecdotally, publicans are talking about the trade being primarily focused around Fridays and Saturdays. Several factors contribute to this shift including changes in work patterns, economic considerations and evolving social habits. The rise of remote work means fewer people are commuting, leading to a decline in after-work pub visits. On Friday and Saturday nights, all the evidence suggests that customers are going out earlier and heading home before closing time. Unless you’re a well-known late bar catering for a younger crowd, the closing time rush is a thing of the past.

IS THE INCREASED MINIMUM WAGE IMPACTING THE BUSINESS?

" There’s no doubt the bar customer is dying off and isn’t being replaced"

It’s the biggest issue facing the pub sector. While we fully support fair wages for employees, the rise in minimum wage adds to the operational costs for pubs, who are already dealing with other financial pressures. This increase can strain smaller establishments in particular, making it harder for them to maintain profitability without passing some of these costs onto customers. The introduction of mandatory sick pay is another factor contributing to increased costs. While it’s essential for the wellbeing of staff, it adds another layer of cost for pub operators. Both the increased minimum wage and mandatory sick pay require careful financial planning and operational adjustments. Therefore, we welcome the announcement from government that any further increases in minimum wage or sick pay allowance will not occur automatically and will be reviewed in the context of their impact on small businesses.

DO YOU FEEL OPTIMISTIC ABOUT THE SUMMER?

Yes, there’s a sense of optimism about the upcoming summer. While challenges such as rising costs and staffing remain, the overall outlook is positive.

" The rise of remote work means fewer people are commuting, leading to a decline in afterwork pub visits"

BESPOKE SOLUTIONS

NVERSATION CONVERSATIONIn

WITH...

CHRIS KELLY, OWNER OF THE CHRIS KELLY GROUP, IS OPTIMISTIC ABOUT THE FUTURE OF IRISH PUBS

HOW IS BUSINESS GOING?

Despite the significant challenges posed by the current cost of living crisis, which is impacting disposable income, our business remains robust. Our team's resilience and strategic decisionmaking have enabled us to maintain a positive trajectory. The diversity of our portfolio, including late-night city centre units and local suburban venues, is a key advantage. This variety allows us to cater to different customer needs and market conditions, providing stability and opportunities for growth even in tough economic times.

IS THE CONSULTANCY SIDE OF THE CHRIS KELLY GROUP IN DEMAND FROM OTHER BUSINESSES?

Yes, the consultancy side is more relevant than ever. Many businesses are navigating tough market conditions and have turned to us for guidance. We offer a range of services, from a discreet advisory/mentoring role to an overt hands-on approach, where we take over the day-to-day running of a business for a specified time.

ARE THERE PLANS TO ACQUIRE MORE PREMISES THIS YEAR?

Yes, we are actively exploring opportunities to expand our portfolio, particularly with the ‘3 Brothers’ brand which, along with my brothers Brendan and Liam, I launched last year.

WHAT ARE SOME OF THE BUSINESS CHALLENGES FACING THE GROUP?

There are many challenges facing the group and industry. Obviously, managing increased operational costs and maintaining high service standards as we face the current inflation and cost of living crisis, are key challenges. Dublin city centre has its own challenges; footfall is down on pre-Covid years, mainly due to the growth of working from home, but there are also issues with customers' perception of the city centre as a safe place at night. I hope that the recent appointment of a night time economic advisor will help. Recruiting staff continues to be a challenge, particularly at senior level. Luckily, we have a strong management team in all our venues, some of whom have been with us for many years.

NVERSATION

WHY HAS SO LITTLE BEEN DONE AROUND INSURANCE CLAIMS IN THE INDUSTRY?

The situation with insurance claims in our industry has remained challenging because the entire system is fundamentally flawed. There's a pervasive 'claims culture' where fraudulent claims are often filed without significant repercussions for those found to be fraudulent. Even when we win these cases, we still incur substantial costs. The insurance sector itself is a massive industry, where not only insurers, but also legal advisors and consultants all need to profit. This structure makes it difficult to enact meaningful reforms that could benefit everyone involved.

ARE YOU WORRIED ABOUT THE FUTURE OF THE IRISH PUB?

While concerned about the pressures on the industry, I'm optimistic about the resilience of Irish pubs. Government support is key and should include regulatory reforms, realistic financial assistance and protective measures against unfair insurance practices to sustain this vital sector.

WHAT DO YOU ATTRIBUTE THE SUCCESS OF THE GROUP TO?

The success of the Chris Kelly Group is predominantly due to hard work. Our team's relentless dedication and efforts have been the cornerstone of our achievements. This ethos stems from my own humble beginnings, where I learned the value of hard work and the importance of always striving for excellence and continuous improvement in everything I do. www.ckg.ie

IS THERE AN ETHOS AT CHRIS KELLY GROUP?

Our ethos is fundamentally about the belief that hard work pays off. I operate on the principle that honouring commitments and being a man of my word are not just virtues but essential business practices. This commitment to hard work and reliability shapes every decision we make and is at the heart of our success.

WHAT'S THE BEST PIECE OF ADVICE YOU'VE BEEN GIVEN IN YOUR CAREER SO FAR?

Always buy with your head and not your heart. Sometimes the best deal you do is the deal you don’t do.

WHAT ARE THE AMBITIONS FOR 2024 AND BEYOND?

For 2024, our ambitions are clear – we plan to expand the 'Three Brothers' chain alongside my brothers, Brendan and Liam, and add more core pub units to our group. Additionally, we're looking to enhance our hospitality offerings by adding another hotel to our portfolio, further diversifying our business, and strengthening our market presence in that sector.

www.ckg.ie

IRISH

LCRAFT BREWERIES ARE PRODUCING SOME OF

THE

MOST INNOVATIVE BEERS ON THE MARKET, BOTH FOR HOME CONSUMPTION AND EXPORT

ate last year, Bord Bia released a report showing that consumption of beer declined in Ireland by 2.1% since 2017, while Irish craft beer rose by 13.5%. There was also an increase in market share of the 79 independent microbreweries that are currently in operation in the Republic of Ireland, as consumption of craft beer rose from 2.9% in 2017 to 3.4% in 2022.

Beyond Ireland’s shores, there’s plenty of room for growth. Export market performance has almost doubled since 2017. It was reported that 60,300 hectolitres of craft beer were exported in 2022, compared with 30,500 hectolitres in 2017. France, Italy and the UK were identified as the most high-potential markets. Half of microbrewers do not currently export, but two-thirds of these intend to export in the next three years.

Commenting on the report, James Dunne, Board Director at Independent Craft Brewers of Ireland and Operations Director at Galway Bay Brewery, said: “It’s reassuring that the craft beer market is growing albeit at a low rate. It’s also reassuring to see that exports are growing strongly and that’s a key focus for Irish craft beer companies. In particular, the focus on the green economy and sustainability is always key for exports.”

Brewers have commented that one of the biggest challenges in the sector is in the on-trade and gaining access to taps. There is also appetite to improve sustainability across sectors, with top priority on reduction of energy usage across beer producers.

Over 90% of microbrewers consider sustainability as extremely or very important to their company.

"Our customers understand the benefits of purchasing locally produced, sustainable products that have a positive impact on the local community” on

OF MICROBREWERS CONSIDER

SUSTAINABILITY

Sullivan ' s Brewing Company

Sullivan's has a rich history of brewing beer. The company opened for business over 300 years ago, bringing a truly authentic brand to the global beer consumer. Founded in 1702 in Kilkenny, at its height in the late 1800’s Sullivan’s was exporting to the USA, Australia and across Europe. Having fallen on troubled times in 1918 due to a sizeable lost horse-bet in Douville France, the brewery and trademarks were acquired by James Smithwick in 1919, the brand being dormant ever since.

The Smithwick family revived the business in 2016 with the mission of bringing brewing back to Kilkenny, after the Smithwick brewery was moved to Dublin in 2012. Relaunching Sullivan’s in Kilkenny has long been the company’s mission; its new brewery is currently under construction in the centre of the city and a first brew-date is planned for late this summer. Since its revival, Sullivan’s Brewing Company has focused on producing craft beers that honour its heritage, while appealing to modern tastes. Brewer Ian Hamilton is a true artisan and widely considered to be one of Ireland’s most experienced technical brewers, honing his skills in Ireland, the UK and Africa over 40 years. Distribution at the company is also on the rise, both locally, nationally and globally.

Sullivan’s core range of beers include Maltings Irish Ale, Irish Gold, Black Marble Stout, Pale Ale and Na Boii Pilsner, available in 30 litre keg format through Bulmer’s Ireland or via direct delivery. Its 500ml bottle range is available through its wholesale partners Barry & Fitzwilliam, Bulmer’s Ireland or through its direct delivery network.

Sullivan’s says it is delighted with the support it has received from the licenced trade, particularly in Ireland. “Our customers understand the benefits of purchasing locally produced, sustainable products that have a positive impact on the local community and that also help reduce our carbon footprint. We have received very positive feedback from our customers as we have maintained our current price structure, despite the challenges that have arisen through the cost-of-living crisis. This has made us a more attractive proposition for potential customers,” said David McSweeney, Head of Sales ROI at Sullivan's Brewing Company.

AS EXTREMELY OR VERY IMPORTANT TO THEIR COMPANY

Within the Irish beer market there is a growing curiosity for different beer styles as the consumer becomes ever more discerning. Thankfully, Sullivans' simple and traditional beer styles resonate well with modern consumers. “Our blend of Irish brewing tradition and contemporary craft beer culture, with a commitment to quality and authenticity, connects well with beer enthusiasts both in Ireland and abroad,” said David.

Kildare Brewing Company

In an era where environmental concerns and consumer expectations shape the very fabric of the hospitality industry, Kildare Brewing Company in Sallins, Co Kildare and also home to Lock 13 Brewpub, has embarked on a bold new venture. Spearheaded by owner and founder Barry Flanagan, the company’s dedication to crafting exceptional, flavoursome brews has taken a sustainable turn with the introduction of its new glass bottle range. This initiative not only reflects its commitment to environmental stewardship but also caters to the discerning tastes of its clientele, aligning with the premium experience that Ireland's pubs and restaurants strive to offer.

The recent implementation of the Deposit Return Scheme (DRS) in Ireland, coupled with growing concerns over the environmental impact of aluminum cans, has prompted many within the industry to reassess their packaging choices.

Kildare Brewing Company views these challenges not as obstacles but as opportunities to reinforce its dedication to quality and sustainability. By transitioning its small batch, premium brews from aluminum cans to glass bottles, the company has taken a significant step towards reducing its environmental footprint. “Moreover, the introduction of glass bottles is a nod to the rich tradition of beer consumption in Ireland. In a landscape where the on-trade environment is synonymous with quality and authenticity, serving beer in cans has often felt incongruent with the expectations of Irish consumers. Glass bottles, however, offer a tactile and

visual premiumness that cans can’t match,” says Barry. Beers from Kildare Brewing Company are available both in kegs and now in elegantly designed glass bottles and are, says the company, a testament to its philosophy of crafting beverages that are truly "made from the land to be matched with food from the land." This ethos is at the core of its operations, reflecting an aspiration to offer a heightened dining experience that celebrates the local produce and compliments the culinary delights served by Ireland's pubs and restaurants. “For publicans and restaurateurs seeking to elevate their beverage offerings, our bottle range presents an unparalleled opportunity to blend tradition with innovation, offering your customers an experience that is both authentically Irish and environmentally conscious.”

To discover more about products from Kildare Brewing Company or to request a sample pack, visit www.kildarebrewing.ie or contact barry@kildarebrewing.ie

"The introduction of glass bottles is a nod to the rich tradition of beer consumption in Ireland"

Dew Drop Inn & Brewhouse

Part of The Hartes Group, Dew Drop Inn & Brewhouse is an awardwinning gastropub located in Kill, Co Kildare. It joins The Ballymore Inn and Hartes Of Kildare, two other gastropubs owned by the Group. Growth over recent years has been driven by an upsurge in craft brewing and a renewed interest in beer with flavour. It has, says the Group, taken much time, investment and sleepless nights to get to its current success. Since September 2019, Dew Drop Brewhouse has been brewing beer onsite for its local community. Originally, the aim was to produce premium quality local beer at affordable prices for customers at the three gastropubs. The business has since expanded and today, Dew Drop Brewhouse beers can be found on the shelves in many retail outlets, particularly in Co Kildare.

In September 2023, the Dew Drop Inn & Brewhouse’s long list of accolades reached

In September 2023, No Fury Helles Lager took home

Gold at the Blas na hEireann awards

new heights when its No Fury Helles Lager took home Gold at the Blás na hEireann awards. Currently, the brewhouse has four core products in its portfolio, however the company is constantly trying new recipes and producing interesting seasonal beers.

As well as serving lunch and dinner, Dew

Drop Inn & Brewhouse also offers brewpub experiences such as tours of its microbrewery followed by a fun interactive beer tasting, or a microbrewery tour followed by food and beer pairings. Brewpub experiences are currently available on Saturday’s and pre-booking is essential.

Franciscan Well

Franciscan Well is the number one craft beer brand in Ireland (CGA, July 2023).

The brand is testament to the enduring appeal of craft beer, a market now worth more than €75 million annually in Ireland, representing a five-fold increase since 2018. The expansion of the craft beer market in the country is one of the most significant developments in the sector in recent years.

The story of Franciscan Well goes back to the seventeenth century. The brand is widely credited as a leading pioneer of the craft beer movement, helping to create and elevate the Irish craft beer market. Today, its centuries-old brewing techniques combine perfectly with its modern contemporary creativity.

The Franciscan Well portfolio now consists of four product lines – Chieftain IPA, Rebel Red ale, Well Hazy Session pale ale and Shandon Stout. The latter has helped propel the craft stout market to become the best performing segment within the already buoyant Irish craft beer category, growing by 12% year-on-year in the last quarter of 2023 (CGA, November 2023).

The other significant change over recent years has been evolving customer patterns and trends. “While traditional Irish stouts and lagers have always been popular, the craft

CONSUMPTION OF IRISH CRAFT BEER ROSE

13.5%

year-on-year in the last quarter of Channel Manager, Goretti Bracken.

beer movement has introduced diverse new options and innovative and experimental flavours to meet the changing tastes and expectations of increasingly discerning consumers. We’re continuously innovating to respond to customer behaviour. People are socialising and drinking differently than before and they want to experience new things,” said Franciscan Well’s Brand in Channel Manager, Goretti Bracken.

"People are socialising and drinking di erently than before and they want to experience new things”

Goretti added: “At Franciscan Well, our continued success is down to our commitment to balancing tradition and innovation. We want to provide new, memorable experiences to our customers, but that always needs to be underpinned by excellence. We need to be nimble and responsive to ensure we meet their needs and uphold our proud legacy and heritage in the Irish craft beer market.”

Earlier this year, Franciscan Well launched its Docklands Series of craft beers. This innovative series pays homage to the craft, culture and vibrant spirit of Cork, aiming to capture its essence in every brew, ensuring that each installment has its own distinct character and flavour profile. The limited-edition Hazy IPA launched throughout February at various participating pubs in Cork city, a fitting setting given Franciscan Well’s strong Cork roots. This latest addition to the portfolio is a testament to Franciscan Well’s commitment to producing deliciously balanced beers year-round.

The Franciscan Well Brewery marked its 25th anniversary last September – a testament to the consistent popularity of one of Ireland’s first craft breweries.

Flatley Whiskey

Produced in partnership with NOEL SWEENEY, MICHAEL FLATLEY has launched 'The Dreamer’, his first signature Irish whiskey

Flatley Whiskey 'The Dreamer’ has been crafted in partnership with Master Blender Noel Sweeney and distilled at the Great Northern Distillery.

A distribution deal with Dalcassian Wines and Spirits will bring the new whiskey to bars, hotels and independent stores throughout Ireland North and South, while SuperValu is already stocking the whiskey in over 175 stores across the country. It will also be launched internationally over the next few years, with an initial release in the US planned for later this summer.

“For me, Irish whiskey, much like Irish dance, embodies the essence of Ireland – its history,

TAKES CENTRE STAGE

its spirit and its ability to bring people together in celebration. Irish Whiskey was a favourite of my father’s. It was through his passion that I came to appreciate its complex flavours. So, it's a very proud moment to launch Flatley Irish Whiskey, as I know he will be smiling down on me.

“I brought in the very best team for Flatley Irish Whiskey, led by CEO Jim Clerkin, renowned in the international drinks industry, Master Blender Noel Sweeney and Pierrick Bouquet who was the genius behind some of the most successful wine and spirits brands internationally. They all understood my vision, my desire to craft a whiskey that would be remembered from the first sip and could be enjoyed by all. The result is an exquisite blend that is rare and bold and I’m very proud of it.”

Commenting on ‘The Dreamer’, Noel Sweeney said: “This five-year-old triple-cask blend combines grain whiskey and double-distilled malt matured in former bourbon, port and Pedro Ximenez sherry casks. It embodies a quintessential Irish Whiskey style with smooth complexity.”