The Entrepreneur

April 2013

The Entrepreneur Beaches & business: Ireland’s seaside industries

Success brewing in small places as alcohol industry surges

Steve Savage-Hard Knox Tattoo

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THE TEAM: Writing Team Alex Sheehan Jane O’Faherty Conor O’Riordan Fintan Walsh Marie Enright Fiachra McKermott Lorna McGinn Cillian Fitzgerald James O’Nolan Rebecca Maher Derek Bowler Amy O’Connor Jason Franz Marielle Xuereb Darren Mulryan Brian O’Connor Jessica Leen Hilary McGann Sub-editing Team Jane O’Faherty Fintan Walsh Fiachra McKermott Rebecca Maher Hilary McGann Darren Mulryan Design Team Patrick Jensen Amy O’Connor Jason Franz Cillian Walsh Photography Team Niamh Lonergan Niall O’Neill Circulation Team Alex Sheehan James O’Nolan Fintan Walsh Cillian Walsh Brian O’Connor

The Entrepre-

Editor’s Note THE CRIPPLING impact of the recession has left vacant buildings in every town in the country. Where once there was a hive of social activity at the local fruit and veg shop now sits a bleak, hollow reminder of how destructive the ‘crash’ has been for small and medium-sized enterprises (SMEs).

It takes courage and self-belief to set up a new business in Ireland at the moment, and this magazine will showcase a variety of people, businesses and industries which have showed resolve in difficult times.

Entrepreneurial spirit drives humanity forward, expanding our horizons by developing something which many may not have the drive or foresight to do. Entrepreneurial spirit motivates people to push themselves, encouraging healthy competition in industries, the benefits of which can be reaped by consumers. But, most importantly of all, in a contemporary sense, entrepreneurial spirit creates employment.

In recent years, large supermarkets and banks have promoted self-service banking for customers, taking the employee behind the screen out of the equation. Small and medium businesses, driven on by entrepreneurs of all ages, have the capability to create plenty of employment if supported sufficiently.

The Irish population strives for conversation.

We strive for human interaction, somebody who we can complain to or share a yarn with. This sort of connectivity with fellow human beings is being reduced in big businesses, in order to improve efficiency and profits. SMEs know the importance of pleasing their customers. Irish entrepreneurs must remain mindful of the wishes of their customers, and when they do so, we must support them.

In the same way as there has been cynicism about self-service banking, many Irish people have become wary of big businesses in general. The horse

Deputy Editor Chief Sub- Editor Brendan Roche Pamela Ryan

Head of Circulation Patrick Jensen

meat scandal was a stark reminder that we know little about the production of mass manufactured foods. It was also a reminder that the local butcher, and small businesses in general, deserved our support for maintaining excellent standards and offering a product which we can all trust.

When large companies announce that they will be creating employment, it is usually greeted by the visit of a minister and PR opportunities are a common feature. However the same recognition is not afforded to SMEs that will create the employment to take thousands of people off the dole queues and chip away at the Live Register.

A photo call at a multinational company creating 100 jobs may well be warranted, but a photo call with an entrepreneur who is providing employment to two people can potentially achieve just as much. It will give other Irish people hope and motivation to do things themselves i.e. set up their own businesses and create employment.

The layman cannot relate to the chief executive of an MNC, but he/she can take solace from the fact that a like-minded entrepreneur is doing things for him/herself. Entrepreneurs need to be given recognition for their importance in revitalising Ireland, and that is what this magazine aims to achieve.

It has been a lot of hard work, but enjoyable at the same time. It was a rush to meet entrepreneurs of all ages, and discover what drives them to compete on an uneven playing field with the ‘big boys’. We hope you enjoy this publication.

Michael Brophy Editor, The Entrepreneur

Head of Design Mary Kirby

Heads of Photography Derek Bowler Cillian Fitzgerald

“

...this magazine will showcase a variety of people, businesses and industries which have showed resolve in difficult times

- Michael Brophy, Editor

6 Educating professionals

Contents 4 Business news in brief 5 The Entrepreneur visits the National Franchise Event 8 Irish making it abroad

10 Promoting Jameson worldwide 11 The rise of the microbrewer 12 Doing agriculture differently

15 Doing small businesses right

14 Fads through the years We’ve talked to six succesful Irish entrepreneurs. Read the inspiring profiles on pages 15 through 18

18 The Limerick Milk Market in pictures The Limerick Milk Market on a regular Saturday. Photo: Derek Bowler

22 Running up the numbers - how the great Limerick Run helps the 23 Kerry men turns GAA rule into city make money new business 20 The issues with the HSE

24 A new spin on a classic shop

26 High street store goes digital

27 Ireland on the silver screen

28 Businesses on the waterfront

30 Riding the fitness-wave making money on fitness fads

31 This week in business tweets

The Entrepre-

Business news in brief BUSINESS ACHIEVERS AWARDS

Michael Brophy THE PROVINCIAL competitions in the Ulster Bank Business Achievers Awards are underway, with the Munster victors named at a ceremony last week.

The winners of the eight prize categories represented every county in the province, with Dooley’s Hotel, Waterford winning the Woman Led Business Award.

Hailstorm Commerce, Limerick, won the Best Business Start-up Award while Quigley’s Bakery, Tipperary, won the Best Established SME Award.

County Cork was represented twice on the winning podium. Irish Yogurts Ltd won the Food and Drink Award, while Capstone won the International Business Award.

Denn Agri and Manufacturing Ltd from Waterford won the Agribusiness award.

The Innovation and Emerging Technology Award was won by ViClarity, Kerry, while the Social Enterprise Award went to Clare Crusaders Children’s Charity.

The eight winners now go forward to the national awards, where they will compete against the three other provincial champions in their prize category.

One business will then be chosen from the eight categories to be named Ulster Bank Business Achiever 2013, winning a comprehensive package which includes a €50,000 publishing bursary with the Irish Independent.

A full list of award nominees for all provinces can be found on www.smallbusinesscan.com/businessachievers.

New Business Incentive Scheme LIMERICK City Council is inviting applications for a new Business & Retail Incentive Scheme.

The scheme provides financial incentives to encourage new businesses to open in the city.

Occupiers of vacant properties are offered incentives for higher order retail and office uses.

The scheme is intended to address vacancy on key Limerick City Centre streets.

The award winners in the Munster competition of the Ulster Bank Business Achievers Awards

Looking at Change in Business AN INTERACTIVE presentation in Shannon later this month, from Bob Brannock, President, International Protection, Genworth, will focus on change.

He will share his wide range of experience in management and change and will address issues such as leading change, why change efforts fail, who is receptive to change and the core elements of any successful transformation.

The event, Leading Transformational Change, will take place on Friday, April 26, at GECAS, Westpark Business Campus, Shannon, from 7.45am to 10am.

Top 10 Tips For Starting a Business

Jason Franz •Evolve to satisfy the customer – your products should reflect the current times. Give customers what they want and avoid becoming stale and too predictable.

•No penny is too small to be counted – every manager should be conscious of loose change.

•Happy employees make a happy wallet - look after staff.

•Secure the locals – build a loyalty base in concentric circles, starting from the inside out.

•Don’t be afraid to make a loss – one step back, two steps forward.

•It is more cost effective to keep customers rather than bring in new ones – don’t take existing customers for granted.

Keep them happy with rewards for loyalty.

•Beware of leeches. A successful business will always attract bloodsuckers.

•Never underestimate a good marketing strategy.

•Don’t rely on one income – be versatile.

•Love your business. Treat it as it should be treated.

Networking at the National Franchise Centre’s exhibition Brendan Roche and Marielle Xuereb THE GENTLE hum of enthusiasm reverberated around the room, as eager businesspeople shook hands, exchanged cards and made appointments.

This was the scene at the National Franchise Centre, where the National Franchise Event took centre stage.

Offering workshops, information sessions, an all-day exhibition and the opportunity to network, exuberant entrepreneurs showed up in droves.

Two-time Entrepreneur of the Year winner and CEO of BCM Business Cost Management, John Mac Namara, was keynote speaker at the event.

His speech elicited a very positive response from the attendees with many expressing how beneficial they found it.

The workshops held throughout the day were run by Billy O’Connor, of The Discovery Partnership Ltd, Dermot Carberry, of Internal Solution Ltd and David Killeen, of Killeen & Associates.

These workshops consisted of comprehensive presentations on different aspects of franchising, which were followed by a flurry of questions from the participants.

There were two exhibitor rooms at the

event; this offered the chance for franchisors to meet potential franchisees, as they handed them leaflets, information booklets and conversed with them about their businesses.

Munster Tool Company, Chem-Dry and Snap were just a few of the companies to have stalls at the event, each with representatives there to try and entice individuals over.

The opportunity to network was evident to all; everywhere you looked people were being introduced to one another, numbers were being exchanged and not one individual seemed to be left isolated without conversation.

Enterprise Development Manager at Limerick Chamber, Martina McGrath, organised the event. She spoke positively about the benefits it can bring to participants.

“The National Franchise Centre is the first franchise education centre in Europe, so it’s the first of its kind which allows for a platform through which people who want to start their business can look towards educating themselves on franchising and doing so in a practical business environment,” she said.

“The franchisees who want to engage with the NFC, they’re looking at investing in a franchise. It’s an opportunity for them to engage with the various exhibitors to talk about the opportunities and the territories

that are available, while also availing of the workshops throughout the day. Furthermore potential franchisers who want to scale their business using franchising, there’s an opportunity there for them, too,” she added.

Chairperson of the Irish Franchise Association, David Killeen ran one of the workshops and believes significant strides have been made by the association in educating Irish business people on franchising.

“There’s been significant learning in relation to people’s understanding of franchising. I’ve been involved in the Franchise Association since 2002. You just hear the quality of the question we’ve been asked now relative to what we’ve been asked 10 or 11 years ago. People now have a much fuller understanding of franchising and the opportunities it provides,” he said.

Racecourse bookmaker David Coleman was one of the attendees at the event. He had “only positive things to say” about the occasion and described it as a “breath of fresh air”.

“I’ve done a course here last year and it really worked wonders. I need it to recharge the batteries,” he added.

There was nothing but optimism to be found at the National Franchise Centre, as participants left with new ideas and renewed hope for the future.

The Entrepre-

Fintan Walsh

Shannon - Producing pros since 1951

SINCE 1980, not a lot has changed in the Shannon College of Hotel Management, according to Deputy Director, Kate O’Connell, who graduated in a class of 26 that year.

One thing that has changed is the growing numbers of staff and students, while the institution has been substantially extended in size.

This is all part of its strong, traditional ethos, which has been recognised by NUI Galway President, Jim Browne, as there have been talks about affiliating the College to the University’s business school.

Ms O’Connell, who worked with South Bank University in the 1990s, said that the Shannon students graduate with the core ingredients for the industry: “Passion, great interpersonal skills, business acumen, and being able to bring that

together into teamwork and leadership.”

The college has had tremendous success in securing 100 percent employment for this year’s graduates. All of the 91 students who graduated in March subsequently secured employment.

Lecturer Sean Ruane said a large bulk of the college’s impact boils down to the size of the classrooms and the studentto-lecturer ratio.

“If you’re doing a Business degree in UL, you’re probably in a lecture hall with 300 to 400 others. In most cases here, it can be as low as 80. We actually record attendance. If they don’t show up, we know about it. The reason why we do that is so that we give them the idea that they are going out into the industry, so that they can be industryready,” he said.

Mr Ruane’s analysis of the classroom

structure is apt, as it resembles the secondary school model, where every student’s name is called out and ticked during roll call. Not only that, but there is a warm, active and intimate atmosphere between classmates – much like a secondary school class.

Despite similarities between Shannon and secondary school, Mr Ruane, who is the chief mentor for inter-college competitions, was firm when saying that the “hand-holding” stops when students begin their studies.

According to the lecturer, who has been teaching for 12 years, this has been problematic for both Irish and non-EU students.

“You have the Celtic Tiger kittens.

These are students who grew up in the boom times; they never had to cook for themselves; they never had to wash

for themselves; they didn’t have to do anything for themselves.

“There are students coming in from China, where you have one child to two parents, with possibly both of the grandparents alive. You have six adults looking after that one child. And then you deposit them here in Shannon without all that backup,” he said.

A part of the prosperous college’s ethos is that they value their relationship with their partner hotels. Though Mr Ruane knows there can be struggles with some students, he said he is always confident when putting a “stamp of Shannon College” on them when they work abroad.

When students finish their first year, they are then flown to prestigious hotels in countries where they speak the students’ second language, so they can practice their newly-acquired management skills.

But first year involves more than just 28 hours of school-book theory every week.

Because the College values its industry relations so much, students are put through an “intensive” process of theoretical and practical class work, according to Marketing Manager Sarah Geraghty.

They spend two weeks, in pairs, in a practice kitchen, where their first day is to “learn everything you need to know about cooking a potato”.

After those two weeks are completed, they are moved to the real kitchen where they are asked to present meals like in

a proper restaurant. Other food and beverage classes involve learning “the basics of bar and restaurant work,” from making a simple cup of coffee to pulling the perfect pint.

“They are not preparing the students to become chefs. In the case a chef is on leave, or sick in a hotel, the hotel manager trainee will have the sufficient skill set to do the basic fill-in work,” Ms Geraghty said.

Though this is the case, one of Shannon’s third year students, Lillian Hurley, reflected on a daunting experience when it was her turn to complete her cooking practical.

“In our cooking practical, I was asked to do a banana flambé.

The Director [Phillip J Smyth] was sitting right next to me, watching me cook, but when I was finished I knew I had passed and I was delighted with myself,” she said.

Each student must pass their foreign language exam before moving to their work placement destination. For non-EU students who have English as their second language, they stay and work in an Irish hotel. Students who are exempt from a foreign language are allowed to travel to the UK. Chinese student Junjie Su, who worked in The K Club, Kildare, said his English was “only okay”, but when he completed his second year training, he felt there was a huge

improvement. However, he admitted that he encountered difficulties.

“It was a good opportunity to speak the language. However, when you step out of the restaurant, that’s when it can become a problem,” he said.

Julian Bardini-Enright, a second year student who is currently working at the pristine, five-star Le Meridien Grand Hotel, in Nuremberg, Germany, said it has been a life-changing experience, and because of the college’s “instilled professionalism”, he has been able to impress his employers.

“It quickly became normal for me to keep up to the standards that the hotel expects, in order to host such guests [Robbie Williams, Whitney Houston, international football teams] on a regular basis,” he said. This is an institution that has aimed to perfect the concept of professionalism by preserving their globally influential ethos, ever since it set up in 1951. For over 60 years, this college has turned novices into experts in an array of disciplines, such as cooking, business modelling and hotel etiquette.

But not only that, it has also built maturity in young students in preparation for adulthood, which Sean Ruane fittingly concluded.

“They leave as girls and boys and they come back as women and men.”

Irish Making it Abroad

THOUSANDS of people left Ireland last year, many of whom will never return. The “lost generation” are moving abroad for employment, opportunity and the better life that Ireland can no longer provide. The Entrepreneur speaks to some of those young Irish men and women who are leaving Ireland in pursuit of success overseas.

“

Ideally I wanted to come here, work hard for five or six years, come back to Ireland and buy a house and be set up.

”

“Ideally I wanted to come here, work hard for five or six years, come back to Ireland and buy a house and be set up. But after spending a few years FMG (Fortescue Metals Group).” here now, I'm really after falling for the place, the lifestyle, the weather and Alan Ahern holding the 19 Kilogramme finished product at the Jundee the friends I have made, so my mind is Gold Mine, Wiluna, Western Australia. kind of made up for me at the minute Why would a young, educated and especially due to the current economic talented Irishman stay away from climate at home. Maybe in a few years’ home, carving a new life for himself time, if things pick up but for now I’m in a foreign land? The conditions of happy to stay put. It's really the best employment are a huge factor for Alan. possible place to be “stuck”. lan Ahern left Cork just after “Generally there is a greater demand for his 24th birthday in October particularly skilled workers in Austral2008, to follow his friends to Australia ia, especially Western Australia where and cure the itch of wanderlust. Unthere is a shortage of skilled tradesmen. here are many young Irish people like many of his peers who flee Ireland Wages and conditions are mostly better, who have had a taste of success in search of employment, Alan left compared to Ireland. For those who re- when the going was good. “I loved it in ally wish to succeed, it is a great place and in order to further it they must Ireland, I was happy out and busy with to go because of the huge opportunities travel abroad. Lisa Madden is one of those people, after becoming a finalist work. I had saved up some money and that are here at the moment.” wanted to see some of the world. I had The lifestyle is also something that un- in the popular TV show Britain and a few friends who had done the travel- surprisingly appeals to him. Alan cites Ireland’s Next Top Model and travelling thing and I wanted to follow suit.” the beautiful weather and the ability to ling all over the world she has now settled in London.

The Cork man has been working in enjoy the outdoors as key benefits of After modelling in Dubai, France and welding and fabricating since April the Australian life.

Canada with the show, Lisa decided 2010 under the Western Australian sun. There are aspects of the Irish life that London was the best fit for her. “I “I have been working at my trade in the 28-year-old misses dearly. “There the mining industry since then. I have are lots of things that are missing from lived in London last year when I was a contestant on Britain & Ireland’s worked on different mine sites from here that you would love to take from Next Top Model. I saw then that there maintenance, shutdown work and mine home. The people here are generally construction on various types of mines nice, but I do miss the really friendly at- were huge opportunities there in the including gold, lead, vanadium and mosphere from home, the banter and of fashion industry. The fashion industry iron ore. My current job is working on course my family and friends. If I could is huge in the UK, with niches for building the processing plant for the take all that with me, I think it would be everybody.”

Although London is quite close to Christmas Creek Iron Ore Project for the perfect place to be!”

Fiachra McKermott

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Alex Sheehan

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The Entreprehome compared to some Irish people who emigrate to the other side of the globe, it wasn’t without its difficulties.

“I found it difficult finding accommodation in London City so that was hard initially. But now, I am more settled and happier with life.”

As Lisa took time out of college to pursue her career path she found the transition from student to working professional quite difficult also. “I have never been free from study and exams before in my life. At the start I didn’t know what to do with my spare time. I hate missing out on the student life, nights out and RAG week!”

Not everyone can relate to the fashion and modelling industry but Lisa has tips for those who wish to succeed in a competitive market: “In my opinion, the ingredients for success in this type of industry are excellent interpersonal skills, a positive attitude and determination. It’s very important to realise that not every job is going to be for you and not to take it personally when you don’t get it. I also think it is vital to have a plan B in such an industry, because it certainly isn’t a career for the long haul.”

Lisa believes that in competitive industries like fashion and modelling it’s important to have strong friendship and family ties in order to remain grounded and focused.

“In every industry you are going to meet

20 year old Lisa Madden, who is now modelling full time, on a recent photoshoot. cynics and I have met my share of them. home, as they will always be there to I respect everybody’s opinion but I have offer support and advice. my own very strong beliefs and do not allow anybody to undermine them.”

Lisa advises those thinking about leaving home to follow their dream career not to get disheartened at the beginning if things don’t run smoothly. She also stresses the importance of keeping in touch with family and friends back

more of.

Ivan travelled around the world in his early twenties and found a home-fromhome in Victoria, in the south of Australia. After returning home to a country in crisis, the urge to return to Victoria and an escape from the politics of Ireland was too much for Ivan Roche enjoying the Australian sun on his Ivan. day off in Melbourne, Victoria.

“Over the last few years I’ve really lost faith in the government in Ireland.

The way they are treating the people of hat drives a man to leave his fam- Ireland is ridiculous. It was very frusily, friends and job behind to go trating being in Ireland in the last few around the world? For Ivan Roche, it years. Socially, I had nothing to do and was the taste of a better life that he expe- was definitely stuck in a rut.” rienced in his flagrant youth and wanted Ivan is the manager of a meat depart-

Fiachra McKermott

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“

I have never been free from study and exams before in my life.

”

ment in an IGA store in Lightening Ridge, Victoria, similar to the Irish coop stores. Having butchered in Ireland since he was 17, it seemed the natural step to combine his love for the Australian lifestyle and his profession. “The wages are much better over here than in Ireland and the quality of living doesn’t even compare. People are a lot more relaxed over here, nobody is uptight about their lives and nobody is on your back.

There was a tension in Ireland before I left, among everybody, everyday but it doesn’t exist here.”

Living in the Australian sporting capital has meant a completely different life for the Cork native.

At 28, Ivan has spent almost half of his twenties living and working abroad.

What would he say to anybody contemplating taking that huge step in search of a better life? “Don’t be afraid to do it.

I was so apprehensive, even the second time, but make sure it’s what you want to do. Don’t do it because everyone else is, do it for your own reasons. Most importantly, don’t have any regrets.”

Success brewing in small places as alcohol industry surges

The Entrepre-

Business booms for Cork’s Jameson

Cuilan Loughnane, owner of White Gypsy, at his brewing premises in Templemore, Co. Tipperary. Pic: Michael Brophy.

market for craft-brewing in his home country. “[Craft brewers] came in with a different product, a different offering. It was more HEN it comes to chocolate, expensive but people said: ‘Well let’s a nice flavour is integral to a go out for a couple of pints and enjoy successful product. But taste it.’ It wasn’t about the extra expense,” is one of the last reasons for buying a remarked Cuilan, on his experience of particular brand of alcohol in Ireland. the industry in Canada.

Craft brewing is on the rise, and is Despite the range of stout, ales and hoping to change that trend. lagers which he produces, Cuilan According to one micro-brewer in doesn’t see his business in competition Templemore, Co Tipperary, the future with mainstream alcohol brands. “The of the industry in Ireland is bright. “The wine market in Ireland has an unnatural market trend would say to us that now percentage share of the market for a we have got roots, that we have got a country in northern Europe. And the reason for that, I believe, is that for so long the beer selection was so poor that people had no choice but to buy wine.

We believe that a lot of that wine market share will come back to us. These people are used to drinking wine, used to having flavours, and once they find out about beer, it will be a natural progression back,” he said.

The ‘price war’ between the big names in the alcohol industry has left little room for new competitors, a source of frustration for craft brewers such as Cuilan. “The big guys at the moment are operating at premium price level. They know that. They are getting away with decent variety of breweries throughout absolute murder here in Ireland. the country, it is ripe for expanding,” “It’s all about productions and volumes said Cuilan Loughnane from White and that’s where they belong, but they Gypsy brewery. are getting away with it. They are getting The 43-year-old set up his new away with it in the draught sector as brewing business in 2009 after years of well. They are selling kegs of beer for experience in the trade in Ireland and €145 which is our price point. They abroad. While living in Canada in the should easily be able to sell them for late 1990s, he saw the industry take €100 - €110,” said the Templemore off and felt that there was a gap in the native.

Michael Brophy

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The wine market in Ireland has an unnatural percentage share of the market for a country in northern Europe.

White Gypsy relies on word of mouth to sell its beers. Two draught beers are produced for local consumption, while a range of four 750ml bottled beers are more widely available in off-licenses, as a direct competitor to wine rather than beer, due to their relatively high alcohol

“

When you’ve got a piece of information that helped you to save some money, you passed that on. content.

In contrast to the competition within the premium beer market, Cuilan explained the friendly atmosphere between microbrewers. “They support each other. It was something I had seen in Canada was that they stuck together like glue. They helped each other out. When you’ve got a piece of information that helped you to save some money, you passed that on because, ‘A rising tide lifts all boats’.

You can’t do this on your own, I need the 14 other guys in the country at the moment. I need them doing the same thing as me and we all work as a unit to lift each other up,” he said. In a country where alcohol is synonymous with our national identity, one would hope that the rise of the craft brewing will offer a choice to those who want quality over quantity in the local pub.

The main entrance to the Jameson Distillery, Midleton, Co. Cork.

Fiachra McKermott

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IDLETON is a sleepy town in East Cork and with a population of less than 12,000, it is a modest expanse. Midleton is also responsible for the production of four million cases of whiskey each year as the home of the world-renowned whiskey, Jameson.

Jameson expands by 15 percent every year, both in times of recession and in times of prosperity. With companies closing their doors every day of this recession and alcohol sales at an alltime low, how does a business thrive in an economic downturn as resonating as this?

Tommy Keane, Head of Distilling Operations at Jameson distillery, identifies the reasons for the continued success of Jameson: “People that have Irish heritage are very proud of it and identify with it. In saying that, it’s still got to arrive at a critical mass before people will even identify with it. It was the advertising and the promotion, in the bars and in the clubs, that grew the awareness of Jameson.

Worldwide recognition has brought Jameson to the forefront of alcohol sales the world over and the association with Rihanna and Lady Gaga, among others, has no doubt helped their sales and reputation.

Establishing Jameson as a brand was a major part of the expansion plan put into place by their parent company Pernod-Ricard, when they purchased Jameson from Irish Distillers in 1989.

A detailed plan of advertising and promotion was put in place but as the Head of Distilling Operations was eager to point out, mere marketing and sailing

in the winds of Pernod-Ricard does not guarantee sales.

“It takes a huge amount of investment in advertising and promotion to grow a brand. They had to select what it [the main product] was going to be, so that’s what the focus was on. You could say the focus since 1989 was to grow a global brand.

“Small brands don’t get recognition, you’ve got to reach a critical mass before they are universally accepted.

It’s like Nike, it’s like any brand, people talk about Jameson, people want to know about Jameson, want to be seen with Jameson. But you have to reach a certain critical mass before you get that sort of recognition.”

The Jameson label is now visible in markets all around the world. “We are in 49 markets in the US, in double-digit growth. There are about a hundred markets worldwide and in double-digit growth in close to 50 of those markets.

We are growing where the perception is it is a premium product and it is being sold at premium prices. We have literally had 20 years of consecutive growth. We [sold] four million cases last year, by 2020 we will be closing in on 10

million cases.”

The success of Jameson has resonated within the Irish whiskey industry with sales of other companies also on the up. “What we have done is grow the Irish whiskey category. Other whiskey producers are doing well on our coattails. We are launching new products to take advantage of the success of Jameson but you don’t want to mess with the brand.”

Jameson was a world-recognised brand heading into the recession, with plans in place to guide the company through to the other side. Other companies head into this financial climate with a less-solid base and face increasing difficulties staying in business. Tommy has advice for those companies facing the challenging times ahead. “It is limited what cutting costs is going to do for them. If they can afford marketing it is an absolute, absolute priority. To get through any sort of a recession, if you stop letting people know that you’re out there, if you start to kill the awareness of your product, then you’ve got no chance of growing. We would say that marketing is an absolute must.”

Midleton distillery has been producing whiskey since the early 17th century.

Quirky agri-food sector thriving

The Entrepre“We’ve had plenty of setbacks along the way” - Gerald Burns,

Ardrahan Lullaby Milk

Ardrahan Lullaby Milk Jill Fitzgerald with a selection of her cake toppers.

The agri and food sector is withstanding the recession while many other industries are collapsing. And it seems that so-called quirkier agri businesses are making great success for themselves.

We speak to Jill Fitzgerald of Cake Toppers Ireland, Gerald Burns of Ardrahan Lullaby Milk, and Caroline Rigney, Curraghchase Meats and Farmhouse B&B, who were all in the same class in UCC’s Diploma in Speciality Food Production.

Alex Sheehan

Jill Fitzgerald and Cake Toppers Ireland

CAKE toppers probably aren’t the first thing couples think of when planning their wedding day. However, Jill Fitzgerald’s quirky cake toppers have proven to be a success.

Jill, with a background in catering and living on a farm, wanted to enter the food industry market and signed up for UCC’s Speciality Food Production Diploma course. While studying, she started a wedding cake business making the occasional cake topper which proved to be more successful than the cakes, so in 2009 Cake Toppers Ireland was founded.

Jill, who also studied in Ballymaloe Cookery School, said: “The irony of the whole thing is that I have actually moved away from the food business altogether, and to be honest, I’m not sorry. There are less regulations and the ability to exercise my creative streak, it’s a real bonus.”

Fortunately there have been no major set-

backs, though creating the cake toppers is labour intensive for Jill and she doesn’t want to let anyone in on her “artistic secrets”.

In recent years, there have been a lot of entries into this market but Jill doesn’t seem fazed: “This was always to be expected, it keeps me on my toes and I like to feel I am the market leader.” The recession has impacted on almost every market.

could be considered to be a frivolous extra. Though in defence of my product, it is a very unique keepsake, custom made for the client.”

Cake Toppers Ireland is far from your standard bride and groom toppers, so their clientele must also be somewhat ‘quirky’.

“I guess it is the quirky percentage that opts for our toppers. I very rarely get requests for standard bride and groom with their wedding garb. Most want to include “I have actually moved personal touches such as their pets, hobaway from the food busi- bies, or work-related uniforms,” she said. ness altogether, and to be Jill has made a wide variety of cake toppers including for GAA fanatics, farmers, honest, I’m not sorry butchers and builders, but she also makes cake toppers for non-conventional couAsked about the impact on weddings, Jill ples. The next on the agenda is a groom said: “I am continually surprised by cli- pushing his bride in a wheelie bin and acents’ willingness to part with their hard cording to Jill: “It takes all sorts!” earned cash on something which

LULLABY Milk is pasteurised and produced on the Burns family farm at Ardrahan, Co. Cork, the home of the award winning Ardrahan Farm House cheese.

The difference between Lullaby Milk and your regular milk in the supermarket is that the cows are milked in the dark at 2am during the summer and 4.30am during the winter, when the levels of their sleep regulating hormone melatonin are higher.

The concept of Ardrahan Lullaby Milk came about by relatives and friends of the Burns family having trouble sleeping.

They came across some research of Finnish Professor Maija Valtonen, who studied the effects of melatonin-rich milk and

sleep disorders. Valtonen visited the farm in 2007 and gave the family the first licence to produce melatonin-rich milk in Ireland.

Melatonin is a naturally occurring hormone in milk, but four times as much of it is produced if the cows are milked during specific points in their sleep cycles.

Ardrahan Farm had previously achieved success before Lullaby Milk; their farmhouse cheeses are sold all over Ireland, the UK, Europe and the US. However the family wanted to focus on their new innovative product. Although the product is popular, it wasn’t without its difficulties.

Gerald Burns said: “We’ve had plenty of

setbacks along the way. Even still every day we learn a bit more about how we can improve on where we are in terms of distribution.

“We try and focus on our customers who have real problems such as difficulty getting the milk into a store or that the milk may only have a few days’ shelf life from the time they bought it.

We much rather focus our attention on things like this so we can try and provide a better service for those whom we deal with on a regular basis.”

The family plan to put most of their focus on the milk rather than the cheese.

Caroline Rigney, Curraghchase Meats and Farmhouse B&B CAROLINE Rigney’s rare breed farm started out as a hobby, but now her business has won numerous awards, such as the Great Taste Awards, or as some like to call the ‘Oscars’ of food. Her Bed & Breakfast has made the Bridgestone top 10 places in Ireland to have breakfast.

However her successes have not been without struggles. As she had no background in the farming industry, she found it quite difficult to break into the market.

According to Caroline, “There were a lot of emotional setbacks along the way.”

Caroline has many aspects to her farm

which is located in Kilcornan, Limerick.

There are the pork products; Curraghchase meats come from free range rare breed pigs such as Tamworth and Saddlebacks which she keeps on her farm.

She also has a farm shop, while her farmhouse B&B is renowned for its hearty breakfast, with products mainly sourced from the farm itself.

Caroline admits that juggling all these aspects can be difficult. “Sometimes it’s crazy but I am mostly at home and luckily have no deadlines.”

The business didn’t fully escape the recession. “It has impacted on the farmshop as ‘ad lib’ spending is gone but I do have loyal customers.”

Although people don’t have as much money to spend on free range products, Caroline believes it is so important for people to be able to trace their food. “It’s important to know where food is coming from, especially with pork as it is so intensively reared but with all foods, even fruit and vegetables, we either pay now or pay later.”

The Entrepre-

Fascinating fads of business

Jane O’Faherty and Marielle Xuereb

STARTING a business is always risky and sometimes the best of ideas can result in a flop.

Business fads are just that; great ideas that gain popularity only to be brought down by over-saturation of the market or by the topical nature of the product. From past fads to those going on at the moment, here’s a look at what has been going on.

Nibble Fish

Epidermis Eaters

GARRA rufa are small fish that eat dead skin cells from feet.

Originating in Turkey, these odd creatures have been used for centuries to treat conditions such as eczema, psoriasis, hard skin and acne. However, this therapy does not offer a complete cure, and clients would need multiple treatments to benefit after the immediate relief.

The first shop offering the treatment in Ireland opened in Limerick in 2008. Soon, outlets and spas selling ‘Doctor Fish’ treatments popped up all over the country, as well as businesses selling the fish for home use.

However, controversy emerged over health risks in 2011, after some American states banned the treatments. Many worried about the risk of infections if the same fish were used for multiple customers. Despite attempts by both shop owners and health authorities to reassure the public, the trend died down after 2011 due to concerns over hygiene.

Irish tea drinking

The healthy option

TEA drinking is so ingrained in Irish culture, it’s hard to say whether tea shops are an original fad or not. On average, Irish people drink four cups of tea a day. Some drink six cups or more.

However, tea drinking has changed a lot in the past few years.

It’s not merely a choice between Barry’s and Lyons anymore – herbal tea, green tea, white tea and oolong tea have all arrived, thanks to the tea shop trend. Perhaps tea shops are a response to the calorie-laden and expensive ‘frappuchino’ culture.

With both Unilever and Starbucks launching their own branded tea cafés soon, it looks like this could last longer than the average fad. Shops are continuing to open all over Ireland, selling everything from traditional blends to more unconventional infusions such as ‘gummy bear’ teas.

Steve Savage Mini-cake cupcakes

Affordable luxury?

Cash for Gold

The world wide phenomenon

THE CASH For Gold industry in Ireland shows no signs of slowing down.

There are 124 Cash For Gold outlets nationwide. Thanks to the price of gold reaching an all-time high, more and more people are handing in their old jewellery in the hope of earning some money in these tough economic times.

However, many have linked the success to an increase in metal burglaries around the country. There is also the question of knowing where the gold comes from.

Regulation of Cash For Gold shops has been suggested. This would mean sellers would have to produce a valid passport and two utility bills once a transaction is made, and the gold would be sent to Gardaí for 30 days.

The fact that regulation is being considered points to the idea that these shops could survive – and even thrive – in the long term.

THERE is no doubt that cupcakes will continue to be a part of our lives and yet, why are some cupcake shops closing down?

Peaking between 2006 and 2011, Ireland saw its first specialised cupcake bakery in 2008. The demand for cupcakes was enough to keep the multitude of shops that started opening in every town busy. Then just as swiftly as it grew, the demand died down; some blamed the economy, some the changing tastes of people, but it simply boiled down to people not being willing to spend a small fortune on mini-cakes. Cupcake shop owners were faced with a do-or-die situation; some chose to fully rely on contracts with hotels and big companies, some chose to expand by turning into fully fledged bakeries, while others dropped their rolling pins and moved on.

Hard Knox Tattoo

Patrick Jensen IT’S A FAMILIAR sight in Limerick. A street where the ‘To Let’ signs outnumber the open shops at least two to one.

But a few houses down the street lies Hard Knox Tattoo; the low metal-music that escapes through the door declares the shop very open. Behind the two large store front windows is the sleek and yet cosy black and white realm of tattoo artist and owner Steve Savage.

A tattoo artist for only eight years, he managed to build the well-respected studio in the midst of the hardest years of the recession and keep it running, even expanding to include more artists and a piercer.

Ten years ago Steve Savage had never even considered tattooing as a way to make a living, but then, when he was 16-years-old and had recently dropped out of school, he started hanging around a Spanish tattoo artist who owned a studio in Limerick.

“I was working stupid jobs I didn’t wanted to do, and I kept getting either fired or leaving. So this guy gave me job and said, ‘You can work here for two or

times had at least brought the rent down.

“So I found this place and I thought, ‘I don’t know where I’m going to get the money’,” he said chuckling, “but I’ll try and do this.”

He did find the money though. Preferring not to go into details, he explains how he took out a small loan combined with the small amount he had saved and put it into renting the studio and the few things he needed to get the business up and running.

“I started with the bare necessities, as long as I had four walls and my equipment, that’s all I needed. I could work from there,” said Steve Savage.

And that he did. Six months after open- Steve Savage ing he had paid off the loan, and the business kept growing.

When the recession hit Europe hard, Ste- Steve is happy to dish out a small piece ve Savage’s Spanish employer packed of advice for people starting out their up and went home to Madrid, asking own businesses in an effort to ensure Savage to take over his studio. success follows.

But instead of keeping the studio he’d “Go to your meetings and make your started his career in, Steve Savage took payments on time...just don’t be lazy, the advice of a friend and searched for a really,” he said, with a laugh. proper store front and found that the bad

three days a week’,” reminisced Savage.

Because he kept hanging around the studio, even on his days off, his Spanish friend and employer ended up offering Steve Savage an apprenticeship.

“I was pretty young, and I never thought I could tattoo. It was literally the most work I’ve ever done in my life, because I actually liked it, I enjoyed doing it. This was something worth working for,” he said.

“

Just don’t be lazy, really...

The EntrepreSteve Rayner, Group Fleet Manager at Joe Duffy Motor Group

Pamela Ryan STEVE Rayner is a huge success in the automotive industry, now working as the Group Fleet Manager at the Joe Duffy Motor Group and the General Manager at the Joe Duffy Fleet Solutions.

Rayner's finest entrepreneurial experience with new business development lies within his apprenticeship with successful businessman and TV personality, Bill Cullen. After winning TV3's The Apprentice in 2009, Rayner began working alongside Cullen.

This consisted of beginning a brand "new fleet leasing group from scratch," according to Rayner. From there he was "growing the business and growing clientele”.

Rayner first chose a career in music management. He received an Honours Bachelors Degree in Music Industry Management in the UK. After working at various successful record labels and working on a number one with Rodger Sanchez, Rayner decided that internet sales were taking their toll on the industry. "A few of my friends stayed on and had positions at Virgin records, but none of them are left there now," he notes.

Following the onset of the music industry

recession which occurred "long before the bank collapse," according to Rayner, he chose to leave the industry and apply for positions elsewhere, and found a lucrative career in sales.

"I was applying for positions that people with 14 or 15 years experience were applying for." He had no choice but to change career, he states.

Reminiscing about his time with The Apprentice, Rayner says: "Looking back, it was more of a life experience rather than a career experience.”

Learning to live with 14 different people was a challenge and the show brought with it many constraints. Rayner says that the most important thing about business is "networking", but with the constraints of the show, this was taken away.

While the show gave him confidence, he "learned more in the year I won and worked with Bill. I learned very little apart from

Edmond Harty, CEO and Technical Director at Dairymaster Engineering in UL. It was a pleasure then to something Brendan Roche as simple as apply all this stuff in the company.”

social skills. It's all about respecting people along the way, that's what matters."

Choosing his greatest career achievement stumps this entrepreneur, and it can be understood why, if viewing his career history on paper. "Selling over 1,000 cars for Bill since winning The Apprentice," he finally decides.

Quite the achievement for someone who had been "thrown in at the deep end in a business you'd never worked in before".

To budding and future entrepreneurs, Rayner offers this advice: "Just to believe in themselves and their own ideas. Stick to your own beliefs."

Nicole Sweeney, Founder of ‘Nicole Sweeney School of Dance

Hilary McGann DANCING her way to the top, one step at a time.

Dancing to the beat of her own drum, Limerick native Nicole Sweeney has successfully choreographed a career for herself while simultaneously studying for her undergraduate degree. At just 20, and with 18 years of dancing experience behind her, Nicole has just recently set up her very own ‘Nicole Sweeney School of Dance’.

Being an entrepreneur is something she says she has always dreamed about, admitting: “I always knew deep down I would set up a school, I just didn’t know how and if I would be able to.”

With experience in ballet, Irish dancing and freestyle contemporary, Nicole took to the stage one last time in April of last year, where she won the British Internationals.

Displaying confidence and self-belief in her

decision to retire, she admits that she “just felt at 19 it was time to move on and start achieving something new”.

“With your own business it never really stops, there’s never a closing time as such, with phone calls from parents, ordering buses and organising classes there’s always something to do.”

She credits her father for his support and strong work ethic. Nicole says: “If it wasn’t for him I wouldn’t know what hard work really is.”

Another source of encouragement and inspiration for her came from her former mentor and dance teacher, Eilish McCarthy, who she herself began her own dance school at 19.

In February, Nicole qualified as a dance teacher and a judge at competitions. After getting into the rhythm of things, she now has 36 students following in her footsteps and dancing their way to the top.

Nicole acknowledges that it is a challenging

process setting up your own business, with plenty of twists and turns along the way.

Her advice to other young entrepreneurs is to ensure you have a qualification as a back up, as well as having your own business. Through the jigs and the reels, Nicole dreams of one day having her own studio and at least two shows a year. Encouraging others to feel innovative she insists, “Just go for it, don’t think of the failures and don’t give up if it fails once.”

EDMOND Harty is CEO and Technical Director of Dairymaster; a world leader in the development of dairy farm equipment.

Based in Causeway, Tralee, the company has customers in over 40 countries worldwide and employs over 300 people. Dr Harty recently won the Ernst & Young Entrepreneur of the Year award for 2012.

He will now go on to represent Ireland in the World Entrepreneur of the Year Awards in Monte Carlo next June.

Dr Harty joined Dairymaster in 1998, when his father was CEO. Sometimes the burden for a son following in his father’s footsteps can weigh too heavily. This was never the case for Dr Harty, who relished the opportunity to join the family business.

“There was no pressure at all [in joining the company]. You have to really like what you do, and in most cases you’ll find you’ll be good at it. That’s why I studied Mechanical

After UL, he then acquired a PhD in Mechanical Engineering in UCD. It’s this flair for Engineering which is the driving force behind much of Dairymaster’s innovation.

His ideas come to him through looking at things from the customer’s perspective.

“First of all, you need to know your customer. What issues are they dealing with and what could be improved? Then you have to understand ways to tackle these issues. You need to ask yourself, how am I going to do this better than the rest of the world?”

“Drive, ambition and vision” are what Dr Harty cites as the most important attributes for an entrepreneur. Offering advice to hopeful entrepreneurs, he says: “People should be thinking, ‘How can I do this better than anyone else in the world?’ That’s the bar you need to be setting.”

Asked what is the most important factor for running a successful business, he considers

gratitude to be instrumental.

“To lead by example.

You need a good team behind you and you need to appreciate people.

Just little things like ‘thank-yous’ make a difference.”

Pressed on the issue of the economy, he predicts: “It’s going to take a few more years. I believe it will be led predominantly by exports [exiting the recession]. It’s very important that we support Irish products and companies. That’ll make a difference.”

Katherine Carroll, Founder of Stable Diet

Jane O’Faherty A 300-YEAR-OLD farmhouse in rural Co. Wexford might not be a place typically associated with groundbreaking business.

Yet, this historic property, located off the Rosslare road, has been the backdrop for one of the South East’s most successful entrepreneurial stories.

It is here that Katherine Carroll began baking for Stable Diet, a food company she set up in 1994. Since then, it has grown slowly but surely into a renowned nationwide business, winning numerous accolades for its flapjacks, cakes and other natural products.

The daughter of a dairy farmer from Wellingtonbridge, Co. Wexford, Katherine has always had a keen interest in food. After leaving secondary school, she baked cakes and scones for her family. Her hobby then attracted the attention of Only Natural, a health food store based in Wexford town.

Katherine’s carrot cakes and granary scones soon became a bestseller in Only Natural, and it wasn’t long before other stores saw the potential of these homemade products.

Soon, she was asked to supply local Supervalu stores in Wexford town and Wellingtonbridge. Over time, her products moved

onto supermarket shelves all over the country.

Katherine then branched out into making additive-free products like granola, flapjacks, breads and porridge. In 2007, she opened the critically acclaimed 'Stable Diet' café in the heart of Wexford town. Katherine continues to bake all her products in the farmhouse, albeit with a larger team than she started out with.

Just last year, she took over running the canteen in Wexford County Council. She also cooks and packs seed mixes for 'Helen’s', which are sold in Lidl and Aldi stores.

Her passion for good, wholesome food is palpable. What’s her favourite product? “I just think the granola is so special. I love it,” she says excitedly. Now her most popular creation, the granola was once something of a problem child for Stable Diet. Every time Katherine made it in the bakery, it burned.

Despite this, she stuck with her idea until

Katherine Carroll (left) overseeing production in Stable Diet she “cracked” it. “It went from being the product that was being threatened with shelving to being our most successful product,” she says, smiling. “I’m so proud of it.”

Stories like this echo Katherine’s own advice for budding entrepreneurs. “The first thing I would say is that you have to be convinced that the product you’re going to sell is a tremendous product,” she says.

“You just have to keep trying, and be aware of the fact that it’s not going to work from day one.”

The Entrepre-

Kehlan Kirwan

FocuSMEIreland.com

Derek Bowler MANY in the business world would suggest that Shannon, Stoke-on-Trent, Ennis doesn’t quite have the same ring to it as London, Paris, New York, but for one Irish man these places hold a great significance in shaping his moniker as ‘Ireland’s SME Champion’.

At 30 years of age, Kehlan Kirwan has become the voice of the SME in Ireland.

The Founding Editor of FocuSMEIreland.com, co-founder of the #SMECommunity and Clare FM radio presenter, the Ennis native’s meteoric rise to the forefront of the Irish business world has been nothing short of spectacular.

Though he currently tastes success, it hasn’t all been plain sailing for Kirwan, as it has taken a lot of bumps and bruises for him to get to where he is today.

In 2010, a bright-eyed and bushy-tailed broadcast journalism graduate returned to Irish shores from his studies at the University of Staffordshire, with a degree and an idea.

Inspired by a concept from his father, a then 26-year-old Kehlan set about rolling out a magazine that focused on small to medium-sized enterprises in Ireland.

The magazine’s aim was to be a helpful resource for Irish small business owners. “While there were business-

magazines out there, very few focused on the small business owner, in terms of someone who would have 20 employees or less,” he said.

FocuSME magazine published five issues before closing. “At the time we started, the advertising market was in freefall and eventually we had to close it.

“In retrospect, strange to say, it’s something I look back on with fondness. I learned so much from it, about business, about myself. I realised failure is a part of life, you can sit back and take it, or you can either dust yourself off and get back on the saddle and go and try to do it all again,” said Kirwan.

station.”

In July 2011 Clare FM picked up FocuSMEs’ podcasts for a live Saturday lunchtime show entitled ‘The Small Business Show’.

The show is dedicated entirely to small business and Innovation in Ireland.

This desire to share success to all Irish SMEs led to a chance conversation on Twitter with Debbie Harper, an application designer and founder of Tús Núa Designs in Kildare.

The pair shared the same view that a hash tag should exist on Twitter where a person can promote their product or get help with a business.

The #SMECommunity was born.

The community, which grew from two

But all was not lost for Kirwan at this time. Though the magazine had failed, the accompanying website, FocuSMEIreland.com, was doing well.

Having created a multimedia enriched aspect on the site to incorporate podcasts and interviews from leading figures in the business world, Kirwan and Conn Ó Muineacháin, a freelance producer, realised that momentum was on their side.

“We realised that we had something good coming out of this, and because it was so much better quality than just a podcast, we decided to approach a radio

to 1,000 tweeters in four months, is made up of a variety of companies, from artisan food makers to metal prefabricators who now support each other through regular tweet ups and meet ups, all under the hash tag #SMECommunity.

“Right now, I think you’ll find that the solutions are coming from small businesses themselves. They have had a reality check in the last number of years that the powers that be don’t understand how an SME is run and what it needs to flourish thrive and survive.”

A snapshot of the hive of activity that takes centre stage at the Limerick Milk Market every weekend. Pics: Derek Bowler.

The Entrepre-

Conor O’ Riordan

Concerns over frontline services

The state of the Irish health system is intrinsically entwined with the state of the Irish economy. Great strides were made during the Celtic Tiger in terms of how the health system operated, how it was funded and the efficiency of the service.

Since the economic downturn however, the health system’s progress has slowed.

Ireland is quite a high spender worldwide when it comes to health, with 9.2 percent of Ireland’s GDP going towards healthcare. However, its outlay is mediocre in European terms – for instance, the United Kingdom devotes 9.6 percent of its GDP to healthcare, Denmark spends 11.6 percent and both France and Germany spend a whopping 11.9 percent of their GDPs on healthcare.

Ireland currently has 31.73 doctors for every 10,000 people. Again, in world terms this is a high figure but in Eu-

ropean terms it is average. Norway, in comparison, has 41.69 doctors for every 10,000 people while Austria has 48.59.

The HSE’s vision, according to their National Service Plan 2013, is to deliver “a public health service that is leaner, more efficient and better integrated to deliver maximum value for money and respond to public needs”.

The HSE, however, is restricted by cuts to its budget. In the same document it is stated: “The HSE is required to impose expenditure reduction targets for 2013

and to do so “involves prioritising some services over others to meet the most urgent needs”.

There are concerns that frontline services will be affected due to the cuts to the HSE’s budget and this is acknowledged: “While it will be impossible to avoid an impact on frontline service delivery in 2013, not least due to significantly reduced staff numbers, at all times the safety of our patients is paramount.”

Overcrowding still an issue in Limerick’s A&E

“I think the

The budget cuts have, without question, affected how the HSE can operate.

The Mid-Western Regional Hospital in Limerick has on a number of occasions this year been forced to ask members of the public not to attend the Accident & Emergency department unless in case of a genuine emergency, due to overcrowding.

Limerick City Councillor Maurice Quin- Cllr. Quinlivan said: “I think the situalivan (Sinn Féin) has in particular been tion is disgraceful. This was meant to be scathing in his criticism of the over a Centre of Excellence but now you’ve crowding situation.

situation is disgraceful

got people waiting on trolleys and not enough ambulance staff. We’ve never had it before and it’s only gotten worse since they transferred the services from Ennis and Nenagh.”

Cllr. Quinlivan focused on government cuts as the main source of the HSE’s woes, stating: “There’s just been cuts for years and years. Back in 2004, Mary Harney said we had a massive problem and here we are nine years later still the same.”

We took to the streets of Limerick and put one simple question to the people of the city: What do you make of the Irish health system in its current state?

Conor O’ Riordan & Cillian Fitzgerald

I’m from America so it’s a little bit different. We just moved over to national healthcare and there’s a big debate in the States; it’s not classic American, I guess. I’ve noticed in Ireland the pharmacies in the corner are pretty nice. In the States, if you get sick, you go to the doctor but here you can just go to the pharmacy and get your flu or your cold tablets so in that regard it seems a lot quicker. (Eli Poole)

The Danish perspective for free or not

It’s rubbish. All those politically appointed people that are on those boards are getting totally unjustified salaries. There have been too many cuts and I think they should start cutting management and those at the top first and try to protect those on the frontline.

(Jerry Moore)

Patrick Jensen More than a decade ago the World Health Organisation (WHO) released its Health Report 2000, which among other things ranked the health services of its 191 member states.

The highly debated ranking measured the health services on a series of different criteria, ultimately placing France in the number one spot.

The booming economy of Ireland had the health service at a respectable number 19, above countries with fully taxfunded, universal health care systems like Denmark, which was placed as the 34th best health service system.

The ranking was the target of such fierce criticism that the WHO has since refused to rank the health services again.

So, even though Ireland’s HSE is dealing with accusations of being sluggish, expensive and top heavy, and the Danish health service is often perceived internationally to be one of the best systems in the world, there is really no way to compare how years of European recession and the establishment of the HSE has had an impact.

In Denmark, all aspects of the health care system except for dental care is paid by taxes, so anything from a visit to the doctor’s office to a triple bypass operation will cost you no further.

While this has its obvious advantages, there’s downsides as well. An issue that has been spiritedly debated in Denmark over the past decade is whether or not to

charge a small fee to consult a regular physician, so as to limit what is referred to as “unnecessary” consultations.

And Danes do visit the doctor quite often – in fact there were over 41 million registred doctor’s consultations in Denmark in 2011. That comes out to almost eight visits per person, or once every seven weeks. And that doesn’t include hospitals or specialised doctors.

Using fees to bring down this number is of course frowned upon by the defenders of the welfare-state, but neither side can definitively prove it one way without trying it.

So now the question is, has the time come for the old bastions of free health care to try new measures?

For the past number of years we’re all under pressure with financial obligations so I think the financial situation has impacted on disabled people, pensioners and healthcare in general.

We’re slowly going back to third world, unfortunately. There’s an awful lot of cuts that have been made to the frontline. (Kevin O’Flanagan)

It’s absolutely appalling. It doesn’t matter if you’re public or private, it’s appalling. We have, I’d say, one of the worst health systems in the world. I’d rather be in Cuba and that’s a communist country. (Niamh O’ Hara)

The Entrepre-

Global success made of new GAA rule by two Kerry men

Boost for Entrepreneurs as Great Limerick run generates 10 million for Limerick Scenes from Pery Square last year at the beginning of the Great Limerick Run

Darren Mulryan LIMERICK will receive up to €10 million over this year's May Bank Holiday when over 7,000 participants enter the city for the Great Limerick Run. This boost comes at a time when entrepreneurs look for encouragement in the local marketplace to set up new innovative business ideas. Last year the Great Limerick Run was awarded the 'Best Sport, Art and Culture' award from the Midwest Chamber of Commerce.

The event has been a buoy for business creation especially in Limerick City Centre, after a recent report carried out by the Focus Consulting group on

behalf of Limerick City Council revealed that the event has been a major player in bringing in just under €2.4 million in income for Limerick city hoteliers and business.

Director of the event, John Cleary spoke of the importance of creating this event so that other budding businesses can develop to make Limerick boom again.

“The work we do with Shannon Development enables us to look at the bigger picture for jobs creation in Limerick.

The race gives businesses a surge in income but also an opportunity to expand and grow. The race itself brought in just under €2.4 million for Limerick business in the last 12 months through sponsorships and sales and that’s a measure of the success we have had. This shows setting up a business is a possibility even in the current economic climate. The support we have received is incredible.”

Like many entrepreneurs, John Cleary – along with Joe Leddin – researched a niche in the market and spent over 16 months looking for sponsorship and a business model which could be sustained over a long-term period. This stability came in the form of partnership with Shannon Development and regeneration agencies who promote growth in both first time business and existing models.

Limerick Development Director Owen

Prendergast of Shannon Development spoke of the great importance the run has for local business with entrepreneurs taking the driving seat in growth nationwide. “Each year the Great Limerick run becomes an anchor for the Riverfest activities and it provides a great feel good factor to the people in the community. It is by far the biggest participated event in Limerick and it brings in much needed income for the area.”

With healthy figures for Limerick City this year, the business market is wide open and the example of the Great Limerick Run shows how research and hard work can pay off in setting up your own business.

Cillian Fitzgerald PAUL O’Sullivan and his business partner Shane O’Connor have set up an innovative business, selling club-coloured gum shields to GAA clubs.

The young double act from Mid Kerry came up with the brainwave to set up SP Gaelic Gear after the GAA made a new rule whereby all underage players up to minor level must wear gum shields as of January 1 this year. The two colourful minds came together and identified the business opportunity that this compulsory new ruling presented them with and began researching the idea in December.

“

Neither of us had experience of setting up a new business “We decided it would be a novelty for kids to wear their club colours as mouth guards as opposed to wearing plain black or white ones. So now they could have their jersey, shorts, socks and mouth guard all in the same colours,” said Paul.

SP Gaelic Gear is only a sideline for the duo at the moment, with Paul still working in Dollinger and Shane still working in FEXCO during the week.

However it is a time consuming venture for both of them at present as it occupies most of their time off at weekends and in

Paul O’Sullivan displaying examples of his club-coloured gumshields the evenings during the week.

“Before we set up the business it was a case of a lot of research on the internet and then finding a supplier that we were happy with the quality of the mouth guards and it was also very important with the GAA ruling that the product was CE marked,” revealed Paul.

Paul admitted to having a few teething problems when first setting up the business.

“Neither of us had experience of setting up a new business. You must register your business, set yourself up for VAT, you are dealing with customers and invoicing. So there is a lot to deal with.”

Paul feels that SP Gaelic Gear’s gum shields are ideal for the children’s market as the club coloured gum shield is attractive to young players as well as being of good value.

“If you bring a child to the dentist to get a mouth guard fitted, a few weeks down the line they may have lost them.

So we are going into the market with a low-cost mouth guard so if they do lose them, it is only €4 or €5 to replace them.”

SP Gaelic Gear have supplied mouth guards to clubs around the world, from their native county in Kerry to places as far afield as New York, with the quantity of mouth guards being ordered ranging from 20 to 50 mouth guards per club.

The two Mid-Kerrymen plan on expanding SP Gaelic Gear further in

the future by stepping into the training equipment market.

“At the moment the mouth guards are a kind of a base for us where we can get good contacts with clubs, while we think then there would be a market there for us to get into supplying training equipment,” said Paul.

Paul advised anyone planning on setting up their own business to ensure to conduct thorough market research before making the move.

“Before starting out really do your research and get feedback from as many people as possible. Ensure there is a market for the item you’re going to sell and that it is of good enough quality that people are going to buy it,” he advised.

The Entrepre-

Butler’s Corner shop - Don’t fail, adapt Rebecca Maher

Fish tanks, dog leads and toys for your pet are also available.

WALKING in the front door you could Once again you could be forgiven for be mistaken for being in an ordinary thinking you have been transported into corner shop. There are groceries on the another shop. shelves and milk in the fridge. There are But no, you are still here. Still in the chocolate bars to choose from and crisps corner shop. to munch away on. There are little brown bags of penny sweets made up behind When these bigger suthe counter. Jars of bonbons, flying saucers, and all kinds of traditional boiled permarkets came, the pressure sweets line the shelves.

It is just like any other corner shop. was applied and most shops And yet it is different.

Pass the groceries, pass the sweets and suddenly you are in party central. There closed down. We couldn’t take are shelves dedicated to cards for every occasion, banners with 'Happy Birthday' our customers for granted any and 'Congratulations' scrawled across more them, balloons of different colours and candles to compliment the cake.

In line with the party accessories, there is But it is no ordinary corner shop. It is a whole area dedicated to wedding acces- Butlers and it is unique. sories. There are sashes of every colour, 52 O’Connell Street in Dungarvan, samples of chair covers, pictures of a va- County Waterford, has been home to riety of backdrops, candelabras, Roman Butlers shop since 1966. For a long time pillars and a TV screen highlighting the they were just like every other corner vintage cars available for your wedding. shop, with one exception; they owned You might think you have moved to a the only ice-cream machine in Dundifferent shop. garvan. Maurice Butler, proprietor, said: A wedding boutique even.

“Once upon a time every shop had its But no, you are still in the corner shop. own customers. Local shops had local The groceries are still on the shelves, the customers and that suited us for years.” milk is still in the fridge and the penny However as a new age of supermarkets, sweets are still sitting behind the coun- like SuperValu and Dunnes Stores, exter. Further down, the back of the shop ploded on to the market there seemed to opens out and it is full of pet supplies. be little to no room for a small shop like Dog food, cat food, fish food, rabbit food Butlers to compete: and bird seed line the shelves.

“When these bigger supermarkets came,

“

the pressure was applied and most shops closed down. We couldn’t take our customers for granted anymore.”

Maurice says they had to take a step back and focus on what they could offer in order to survive: “We had to look at our strong points and ice-cream was one of them.”

At this stage most shops in the town had invested in cone machines and were making whipped ice-cream just like Butlers, which meant that Butlers were no longer original. However, Maurice likes to do things differently, and the concept of expanding his ice-cream sector was no exception: “We had to look further and ask ourselves how will we set ourselves apart and make our ice-cream different?”

The answer lay in artisan ice-cream.

Maurice believes this type of ice-cream allows Butlers to offer something truly individualistic: “To stand out, you need to be different.

To be different you have to have something unique to offer.”

In 2000 Maurice made his first trip to Italy, to a town called Loano. It was here he would perfect his craft of ice-cream making by adopting traditional Italian ice-cream methods. Maurice now travels to Italy every January where he attends an ice-cream course. He believes the trip is very important for him, his ice-cream and his customers: “We learn a lot and it allows us to, once again, differentiate ourselves. Our customers like to hear it too. They appreciate the effort.”

“To stand out, you need to be different.

To be different you have to have something unique to offer.”

In the same year that the concept of artisan ice-cream emerged for Butlers so too did the idea of designing weddings.

Maurice says that the brainwave into the wedding trade occurred somewhat by accident: “I was looking for balloons for my own wedding. We looked around to see what was available in our town and saw there weren’t any wedding decorators.”

Since then the trade has truly blossomed and almost every aspect of a wedding can be catered for in Butlers. However there is competition as hotels are now offering wedding packages for couples.

Maurice says he has had to sit back and re-evaluate: “It’s important that we keep moving before things change completely. We looked at the industry and we saw a market for ice-cream.”

Butlers then set about incorporating icecream into weddings: “We reintroduced ourselves. We make ice-cream and we’re good at it. It’s all about selling our story; who we are and what we do.”

As well as the ice-cream, Butlers Weddings are now focusing on wrapping rooms, a feature that hotels cannot offer: “Initially we struggled to buy one backdrop, now we have eight of them and are in the process of making our own one.

We will push on wrapping rooms now.”

The final piece to the jigsaw that is Butlers lies right at the back of the shop.

It might seem slightly random or downright out of place but Maurice insists the pet section is a vital part of the shop.

The original shop sold two types of bird seed and Maurice says it is just “some-

Staff member Patricia Hennessy serving ice-cream

whether he ever feels he has spread himself too thin.

“I’m guilty of not paying enough attention to every sector and some areas can be neglected slightly. It is easy to become trapped; running around just about keeping everything going.”

Maurice insists that a strong work ethic goes a long way to ensuring a successful business: “Work ethic is very important to survival. You will not survive on ideas alone.”

Technology has played a big role in helping Maurice expand and market his business. He says he has often had to apply himself outside his comfort zone.

“Wedding fairs are vital for bookings but they were new to me and I had to work outside my box.”

He also insists that food fairs are a great way to meet customers and show off Butlers ice-cream: “Food fairs allow us to bring the icecream to the people, not the people to the icecream.”

Looking to the future, Maurice can predict many changes for his business.

He says he is currently researching the idea of Proprietor Maurice Butler holding his award building an ice-cream winning “Supercookies” ice cream manufacthing that grew itself ”. He says the pet turing unit at the back of the shop where section is “unusually selling well”. he hopes he will be able to supply big So, with a shop essentially selling a little orders. bit of everything it is fair to wonder “We know people won’t necessar-

ily continue coming to us but we have improvised before and we will improvise again.”

However he insists he will not be making any rash decisions.

“Every idea costs money and every decision has to be made jointly. The worst thing in the world is to just dive in to something.”

Despite the recession, Maurice is confident that Butlers won’t go down the same road as so many other shops.

“Seventeen shops closed down because they had nothing different to offer.

We would have been number 18 if we couldn’t do something different. The only things that saved us were ice-cream and bird seed and we developed them.”

What you see today is the result of that development; a passionate owner who has nurtured a business that continues to grow and change despite the economic downturn.

The Entrepreneur, April 2013 Follow us on Twitter! www.twitter.com/TheEntrepMag

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Opportunities Online The death of the Celtic Tiger brought the online fashion world to life, with three new retail companies emerging

McGinn sisters Grace, Sarah and Jennie, who are behind online lifestyle magazine Prowlster

Jessica Íde Leen

W

ith the prosperity of the economy still under construction, different aspects of the business sector have had to adjust accordingly to maintain survival. Businesses that once thrived and sat comfortably in retail units on the high streets of Ireland are slowly, one by one, meeting their fate; closing their doors on the road and opening their windows online.

According to the Business Register in the CSO, the preliminary figure shows that 2,347 units of retail trade and all legal forms of ownership in Ireland became vacant in 2009.

The Entrepreneur spoke to three creative entrepreneurs about why their companies have more opportunity to flourish through the online market.

Turquoise Flamingo is an online vintage clothes store. Originally opened as an online store by quirky fashion lover and entrepreneur Cathy O’Donoghue, it soon blossomed into a Vintage clothing and accessory shop on Washington St. in Cork City.

According to Cathy, her business was doing well, but the overheads in the physical shop were too high. When all the bills had been paid at the end of the week, the reward of a proper wage was not there.

“The first difference is that I cannot chat to customers and give them advice.

This can still be done over emails and that, but people do like to see who they are talking to. Secondly, you can create any kind of atmosphere in your physical store with the furnishings, music etc. but it’s harder to get that atmosphere across in an online store or blog. Lastly, the bills are a lot different now, thankfully!”

Cathy thinks that though it can be more difficult to maintain a strong customer base from an online perspective,

seemed the best option. We would have been the first t-shirt company in Ireland at the time and even for a number of years thereafter to go online.”

Hairy Baby Clothing was wise ahead of its time by choosing initially not to open a retail outlet.

“We have a 5000 square foot unit with six full-time staff, stock, utilities, rates, everything a high street store has plus the expense of maintaining and running a web operation, servers, websites etc.”

In order to increase their brand Businesses must not identity and due to the massive success of their online web-store, Hairy Baby forget to reward their effecproducts are available in select key retail accounts in the form of Arnotts and tively ‘virtual’customers Dublin Airport T2 Duty Free.

The Dublin-based McGinn sisters launched Prowlster, a successful online lifestyle magazine with a ‘Buy It Now businesses must not forget to reward Button’. their effectively ‘virtual’ customers just “We know the future of commerce is because they haven’t physically met online. If you look at the high street at them. She sends discount coupons to the moment, 90 percent of their busicustomers, along with emails about news ness is done online, with the shop front or events. being just that: a front!” said CEO Jennie Daragh Murphy, Director at Hairy McGinn.

Baby Clothing, an online T-Shirt compa- The drive behind Prowlster is that of a ny based in Cork, said it was his intenpowerful one as the McGinn sisters are tion from day one to be an online opera- determined to keep working into the tion. “We never saw our business model future until they are “employing Mark as a bricks and mortar operation. We Zuckerburg”! are quite tech savvy and online always

“

The Entrepre-

Camera. Action. Profits!

Jane O’ Faherty

DO YOU remember the opening scene of Saving Private Ryan, when Tom Hanks lands on a Normandy beach, surrounded by gunfire and explosions? How about Mel Gibson’s brutal execution at the end of Braveheart, or Michael Caine and Julie Walters’ first tutorial in Educating Rita?

The common feature that links these three eclectic classics is their location – all were filmed in Ireland. The first glimpse of Omaha Beach was, in fact, Curracloe in Co. Wexford. All of Braveheart’s London scene were actually shot in Trim, Co. Meath. Educating Rita was filmed almost entirely in Dublin, with the movie's most iconic moments recorded in Trinity College.

Indeed, Ireland has provided cinematic settings as diverse as medieval battlefields, vast Georgian estates and impoverished inner cities. What is it that makes a little island on the edge of Western of direct contribution to the economy opened in 1958 and has since hosted Europe so attractive for filmmakers?

Mel Gibson and Scott Neeson on the set of Braveheart It isn’t just rolling fields and rugged coastlines that prove so popular with the cinema world. Several economic advan- and employment.” Last year, the Irish productions such as The Tudors, My Left tages set Ireland apart as a film location. Film Board invested €10.5 million in film Foot, and The Commitments. and television projects, generating €80 With more projects still in production in million in the Irish economy through the 2013, the film industry shows no signs use of local services and employment. of slowing down. A feature adaptation Buí Bolg, a street theatre company based of Joseph O’Connor’s Star Of The Sea in Wexford, recently appeared in Ek Tha is currently in development, and ‘How Tiger, a Bollywood movie partly filmed To Be Happy’, starring Brian Gleeson, in Dublin. wrapped up filming in Dublin on Easter “Since we’ve done that Bollywood film, I weekend. While filming in Ireland might was in Holland working with an Indian not hold a magical cure for economic performance troupe and we have perwoes, it may well contribute to a future formed in Mumbai and we’ve just got an happy ending. inquiry about performing in Kampur, just near Nepal,” said Lucy Medlycott, General Manager of Buí Bolg.

“Wicklow benefits hugely from any activity that Ardmore attracts to the studios “I don’t think one industry or sector with the employment of locals, the use of will be responsible for getting Ireland local services and the general spending out of recession,” says Suzanne Murin local shops, hotels and restaurants,” ray of the Irish Film Board. “However, said Siún Ní Raghallaigh of Ardmore Curracloe Beach, Co. Wexford-locathe audio-visual industry is delivering Studios. The facility, just outside Bray, tion for Saving Private Ryan significant return on investment in terms

“

Ireland has provided cinematic settings as diverse as medival battlefields, vand impoverished inner cities

• Section 481 of the Taxes Consolidation Act 1997 outlines tax reliefs available to film projects • Since 2008, projects that qualify for the reliefs can get 28 percent of their eligible

Irish expenditure back • Other incentives available include the 12.5 percent Corporation Tax and tax exemptions for artists resident in Ireland

The Entrepre-

Few entrepreneurial opportunities in Kilkee

Fintan Walsh

Beaches & business - Ireland’s seaside industries

Ballybunion - bad location for business beginnings?

Marie Enright BALLYBUNION is a major international attraction. The sprawling golf courses, coastal views, stunning beaches, combined with the unique charm and character are just some of the attractive factors for tourists coming to this beach town.

You know it is the holiday season in Ballybunion when you get the smell of freshly salted periwinkles on the boardwalk and can hear the distant sounds of waves and laughter from the beach.

With the popularity and sense of familiarity attached to Ballybunion it stands to reason that this is a place where businesses can thrive. However, in a time of economic downturn, is it worth setting up a seaside business here?

“

The only way we have been operating is because of special offers, weekend giveaways and weddings The Golf Hotel in Ballybunion has been a fixture in the area for many years now but even this business has felt the effect of this recession.

Monica O’Connor, a representative from the Ballybunion Golf Hotel management team, says that it is through being constantly innovative and coming up with new business ideas that they are

THOUGH Kilkee is one of the country’s smallest coastal towns, it has served as one of Clare’s focal attraction points - from a tourism point of view for many years.

Kilkee still offers that rich, beachside ambiance with its serene horseshoe bay.

However, the recession’s downtime has resulted in a lack of entrepreneurial opportunities, according to a local resident Seamus Martin.

He believes that setting up any kind of business in a town like Kilkee can be a tough challenge.

The Kilkee resident grew up in the guesthouse-pub business, as his parents flourished in that industry.

With a tiny population of 1,000, Mr Martin said that Kilkee was never a strong focus for international tourism and it depended too much on local tourism. He said that seaside businesses suffer because they are seasonal and are over reliant on the weather.

“We are overly reliant on Irish tourism.

Kilkee is a Limerick tourist destination. If the weather is poor in Limerick, you’re not going to get many people in Kilkee.”

Mr Martin, who is the Manager of Mickey Martin’s pub, Thomas Street, Limerick, believes that Kilkee has always been ignored due to a lack of transport for the likes of US tourists.

“You have international tourists, who fly into Dublin because there are no US flights into Shannon, coming in and they can get a direct bus to Galway. They go visit the Cliffs of Moher and then they head straight down to Kerry. They end up bypassing Clare. There are certain parts of the country that are overemphasised.”

Despite a few negative opinions about establishing a business at the seaside, Mr Martin advocated entrepreneurism if the person is determined enough, as there have been niche businesses set up in the area over the past few years.

“If you want to make your living in Kilkee and you are willing to work, I would definitely go for it. If that is what you wanted, you would have to have a fairly good idea about your business plan and do plenty of market research. It can be soul destroying, but it’s all in the parcel of being at a seaside spot.”

Waterford surf school is a seasonal success Rebecca Maher

surviving. “It has been very difficult for us because of the recession. The only way we have been operating is because of special offers, weekend giveaways and weddings.”

In a town that has been built up over the years – primarily through the tourist industry – and thrived, opportunities are now non-existent and may not be worthwhile. “I don’t think there are any opportunities in starting up a seaside business. There’s only a very small window for it. We now operate with a skeleton staff just to break even,” said Monica.

One business in the area that has mas-

tered the art of innovation by targeting a niche market is guest house Teach de Broc. Owner of Teach de Broc, Aoife Broc, said that even 17 years ago they knew the land was extremely valuable due to it being alongside the famous Ballybunion Golf Course.

“Here we only attract an international market. We wouldn’t attract the Irish because it’s too expensive for the Irish market, especially now. It’s just not within their realms financially.”

Seaside businesses are clearly not as profitable as they once were and even the long standing businesses of Ballybunion are no exception to this.

IT IS A COASTAL picturesque village located on the Copper Coast. The beach here is a sliver of golden sand, surrounded by sand dunes and protected by cliffs. It is renowned throughout the country by locals and tourists alike. It proudly boasts a blue flag beach and is a haven for surfers and lovers of the deep blue sea. It is a small seaside village and it is known as Bunmahon.

Bunmahon native and avid surfer, Tadhg Buckley, has been surfing in Bunmahon since the age of 14. Three years ago, he took the plunge and set up his own surf school in the area.

Tadhg says he saw an opening in the market and decided to pursue the idea of running his own surf school.

“Bunmahon is a quiet village and only has a few hardcore local surfers with proper knowledge of the beach for surfing conditions, which is essential to run a surf school. Bunmahon gets waves all year round and on a rare good summer the beach can be packed. The sport is getting bigger every year so I definitely believe there is a market for it here.”

Tadhg established Bunmahon Surf School at the height of the economic downturn in

2010. Despite this he is glad he took the risk and showed confidence in the sport he loves.

“It was a bit of a chance to take as I was just out of college and had no prospects of a full time job in Ireland. I’m really happy with the way it’s going so far though.”

Tadhg admits the recession has actually had a positive impact on his business.

“The upside to the recession is more people are holidaying around Ireland rather than going abroad and are looking for things to do in the area while on holiday.”

As well as Tadhg’s surf school, there are four other surf schools in Waterford. He said: “All are busy despite the recession.” He insists there is no competition between the different surf schools.

“We get more of a West Waterford Surfing in Bunmahon. Pic: David crowd because we are closer. We O’Sullivan cater for people who rather a quieter, more scenic area. If anything surfing in New Zealand and will travel it’s good for surfing tourism in Waterford through Chile and Peru before flying back to have a few schools in the area.” to Irish soil at the end of May. Since setting up business, Tadhg has gone Tadhg’s brother Fionn, also a keen surfer, abroad every year once the busy season is running the school while Tadhg is has ended in September. He is currently abroad.

The Entrepre-

Fresh fitness fads are cutting down on the most basic things, you can walk into any gym class around the country and find it full of people JUST like the trends we see everyday wanting to join in the latest form of group in magazines going in and out of style; exercise. dungarees, leg warmers and the likes, dif- Carmell DeMello, group fitness coferent styles of exercise follow the same ordinator at the University of Limerick pattern. (pictured left) said: “There’s like a Celtic One trend we have seen in exercise over Tiger of fitness going on in that everythe past number of years in Ireland is body is kind of turning to exercise at the the growing number of people attending moment.” She believes it’s about “camaalternative fitness classes. Even during raderie” and “good training, instruction these hard economic times when people and coaching.”

talks Business

Lorna McGinn

Tom Lyons, Deputy Business Editor of The Sunday Independent, after ACC Bank opposed Bill Cullen’s examinership application for Muckross Park Hotel.

John van Reenen, Director for Centre for Economic Performance at The London School for Economics and Political Science.

◘ Zumba

Since arriving in Ireland a few years ago, Zumba has made a huge impact on the Workout scene. If you want to shake your booty while listening to some rhythmic music and get your sweat on then Zumba is for you.

Dearbhail McDonald, legal editor of The Irish Independent, commenting on the news that The Department of Social Protection will no longer make Exceptional Needs Payments available for religious ceremonies.

◘ Kettle Bells

At the beginning, Kettle Bells will make you want to keel over. Your arms might feel like they are about to fall off. But, if you get through this, you will have arms that even Jennifer Aniston will be envious of.

◘ Piloxing

A mixture of boxing and pilates.It’s new and exciting and will be coming to Ireland soon!

◘ Anti-Gravity Yoga

Yoga from hammocks that hang from the ceiling. The hammocks act like a swing or soft trapeze. Need I say more? Warning: Not for the fainthearted.

Mary McKenna, founder of Tour America, commenting on the article Leadership Tip: Hire the Quiet Neurotic, Not the Impressive Extrovert on www.forbes.com.

Optimism in Irish business Brendan Roche ON AVERAGE, five companies per day were declared bankrupt in 2012, according to business intelligence analyst Vision-net.

While this is a five percent improvement on the preceding year’s statistic, it’s still evident of the arduous economy we currently inhabit.

Failure of a business is something a lot of entrepreneurs endure at some point, as very rarely do people get it right first time.

Senior Lecturer in Psychology at the University of Limerick, Dr Rachel Msetfi (right) believes failure can lead to “learned helplessness”. “Learned helplessness is when you have negative experiences and you feel like anything

“remember that failure is not the end

you do isn’t going to change it.”

“Symptoms include sadness, guilt and worry,” she added.

It’s important to remember that failure is not the end, and need only be a temporary stumbling block, as many famous entrepreneurs have demonstrated.

Henry Ford’s initial enterprise, the Detroit Automobile Company, was dissolved and then 12 years later he went on to found the Henry Ford Company.

His take on his setback was this: “Failure is only the opportunity to begin again more intelligently.”

This is the attitude which should be instilled within someone pursuing success in the business world.

The Department of Finance, on recovery for Ireland.

Apps:The Way Forward Marie Enright

development for the last 30 years. It was in the early 1990s that I switched my primary TECHNOLOGY is constantly developing focus to emerging mobile technologies and I’ve been developing mobile apps since and both smart phones and tablets have their advent. given people more accessibility than ever to different forms of media. Businesses are “We are regularly approached by companies aware of this and it is no longer a luxury for to build an app because their competitor has them to have an app but an essential part of just released an app. A small app development may take less than a week of our their marketing mix, according to app developer and CEO of JSSL Mobile Applica- time to develop fully but larger and more complex apps can take many months.” tion Development, John Sheridan.

Mr Sheridan has also seen through years “I’ve worked in software and product of experience how businesses they have

created apps for had an increase in revenue afterwards. “Businesses we have dealt with have definitely derived benefits through improved sales whilst at the same time being more accessible to their customers. We have even seen apps that become the primary customer channel for a business.”

It is clear that business apps are definitely the way forward. The marketing process for businesses has been completely overhauled and the entrepreneurial generation in Ireland is definitely taking advantage of this opportunity.

It’s buzzing with activity every weekend!

See photo essay on the Limerick Milk Market on page 19 only in The Entrepreneur.

This magazine was produced by Second Year students in the BA in Journalism and New Media at the University of Limerick, as part of their course work.