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Ireland has succeeded in scoring another own goal. We are adept at turning a unique and inspirational opportunity into a negative. The Portal in Dublin has (as we go to press) reopened after a period of being “offline”, not because of technical issues but because a portion of Irish people don’t have the regard or pride in their country to recognise the opportunity the technology offered.
The Portal closed due to inappropriate behaviour, which included a person from Dublin displaying a video of 9/11 to their New York counterparts. According to Dublin City Council, the Portal will now open to an assigned timetable and people will be unable to hold images up to the lens of the Portal camera.
This is not the first time we have fallen foul to “inappropriate behaviour”. Innovation is welcomed and accepted across the world for the
betterment of cities and the country’s tourism. I was recently in Malaga and Nejra in Spain and was impressed with the way everything worked.
From their iconic visitor attractions to streetscapes and squares, it was beautifully maintained and observed. Litter was almost invisible. The local squares were sites for everything from street fashion shows to art and local crafts. There was no uncomfortable or unsavoury undercurrent that you unfortunately experience in some of our major cities.
When I came home, the Portal installation was about to go live. It opened with a well-deserved fanfare. Here was a concept (created by angel -investor Benediktas Gylys) that had proven itself in Lithuania and Poland, creating a seamless connection between the two countries. What could go wrong? Dublin is what went wrong. So many attempts at creating something of attraction and value to the city end up a mess. Do you recall, for instance, the Anna Livia - a creation depicting the Liffey and its relevance to Dublin – that was to be a centrepiece in O’Connell Street?
On the night of the opening of the installation, a section of reactionaries who were angry at the sponsors of the attraction erupted with violence. Within months the statue had become a focus of attention for all the wrong reasons: a litter-infested subject of anti-social behaviour. It was subsequently removed and now rests forlornly close to Collins Barracks near Heuston Station. Then a boardwalk along the Liffey was constructed with the intention of allowing visitors to enjoy the seating, have a coffee and embrace Dublin at its finest. But we forgot a crucial element. The area it was situated – close to the Portal and Anna Livia’s former site - was in an area populated by drug addicts and anti-social behaviour.
“Perhaps the solutions are simple: namely visible policing and Garda on foot patrol”.
On my visit to Malaga and Nejra, the streets were heaving with activity and positive visitor engagement. A subtle police presence was noticeable: the occasional police personal with nightsticks, handcuffs and side-arms on show. That, I imagine, acted as a deterrent to anyone contemplating anti-social behaviour.
I am not advocating an overzealous police presence. I am advocating a visible, constant Garda presence in our cities and environs. In better news the government has introduced a range of measures to support SME’s. Most of these measures are frankly not enough to offset the high costs of businesses facing employers in 2024, but some of the plans –such as a move to prevent local authorities from charging hotels and restaurants for tables and chairs used for outdoor dining this yearwhich is expected to save €125 per table – is definitely a move in the right direction.
Cyril McAree, Editor f in
The Killarney Park, an independent family owned five-star hotel and member of Leading Hotels of The World, will commence a renewal and refurbishment programme in late winter 2024 into early spring 2025. The multi-million investment follows on from a development
investment that included a major renovation of the hotel lobby and public areas and a new look for The Peregrine, its fine-dining restaurant.
Planned works include a refurbishment of all bedrooms and suites, increasing the current room count from 67 to 74.
LTA ULTRA Summit is a three-day event attended by travel buyers from the United States who specialise in high-spend luxury travel. Pictured (l-r): Sarah Hamilton, Tourism Ireland, and Garrett Power, Muckross Hotel & Spa, at the Luxury Travel Advisors (LTA) ULTRA Summit in Florida.
Over 50 tourism businesses from West Cork and Kenmare attended a special Fáilte Ireland networking event in The Maritime Hotel, Bantry. The event was organised by Fáilte Ireland to build collaboration across the tourism industry - from West Cork and Kenmare - encouraging businesses to collaborate and cross-sell to attract visitors.
Meagan Green, Former Miss World Northern Ireland, enjoying some bubbles in the Bollinger Champagne Garden at the five-star Culloden Estate & Spa in Belfast. The hotel's lawns have been transformed into an alfresco haven for the summer months where guests can choose from a drinks menu of Bollinger Champagne, handcrafted cocktails and premium wines, complemented by a seasonal food menu.
Michael Flatley has launched The Dreamer, his first signature Irish whiskey from a series of special blends. This premium 5-year-old whiskey is crafted in partnership with Noel Sweeney, Ireland's Master Blender, and distilled at the Great Northern Distillery. Flatley was “meticulously involved” with the whole process, ensuring that every aspect from the blend to the bottle design “reflects a standard of excellence synonymous with his name”.
Flatley is a long-time collector of Irish Whiskey. The idea for Flatley Irish Whiskey came to life when he began a restoration of his home Castlehyde in Cork where he created a wood panelled whiskey room that hosted “many tastings of Flatley's Irish Whiskey”.
Tourism companies from the island of Ireland are pictured with David Boyce (front, second left) and Monika Wörmann (front, third left), both Tourism Ireland, on the Meet in Ireland stand at IMEX Frankfurt. Tourism Ireland – together with Fáilte Ireland and Tourism Northern Ireland – were showcasing the island of Ireland as a world-class Business Events destination to thousands of buyers who organise international meetings and incentive travel.
Queen Maeve Square, Co. Sligo, was officially opened this month by Minister for Tourism, Culture, Arts, Gaeltacht, Sport and Media
Catherine Martin TD, in the company of Cathaoirleach of Sligo County Council, Councillor Gerard Mullaney. This follows an investment of over €4million by Fáilte Ireland, the Department of Housing, Local Government & Heritage and Sligo County Council. Queen Maeve Square has transformed the centre of Sligo into a public space and orientation hub, and aims to encourage visitors to come to Sligo for events and festivals. It will also serve as an outdoor venue for concerts and other events, with a standing capacity of approximately 4,500.
Cashel Palace, a Tipperary-based hotel, recently celebrated its sponsorship of the inaugural Cashel Palace Hotel Derby Trial Stakes at Leopardstown Racecourse. The contest, spanning a mile and two furlongs, is recognised as a crucial stepping stone to Group One and Classic achievements.
Pictured is Los Angeles, ridden by Wayne Lordan, being led in by Sumith LP after winning the Cashel Palace Hotel Derby Trial Stakes.
Pictured at the announcement of the Atlantic Sustainable Tourism Observatory Ireland are;
Back row (l-r): Eoghan O’Mara Walsh (Irish Tourism Industry Confederation); Carol Gleeson (Manager, The Burren, and Cliffs of Moher UNSECO Global Geopark); Fiona McKenna (ATU); Mary Mulvey (Tourism Ireland); Ian Brannigan (Western Development Commission).
Representatives from Killeavy Castle Estate attended the Business Eye Sustainability Awards 2024 last week, where Killeavy Castle Estate was named Sustainable Hospitality and Tourism Business of the Year.
Pictured receiving the award are (l-r): Darragh Dooley, Executive Head Chef; Mick Boyle and Robin Boyle, owners of Killeavy Castle Estate and Séan Edgell, Head Gardener.
Front row (l-r): James Hanrahan (ATU); Orla Flynn (ATU President); Catherine Martin (Minister for Tourism, Culture, Arts, Gaeltacht,
Sport and Media); Dr. Dirk Glaesser, (Director, Sustainable Development of Tourism, UN Tourism); Nina Kušar, (UN Tourism).
Mark Nolan, Managing Director of Dromoland Castle Hotel in County Clare, has been presented with a Lifetime Achievement Award by Preferred Hotels & Resorts. Dromoland was also honoured with an Award of Excellence on the night for Sustainability as part of Preferred’s Global Annual Great Initiatives for Today's Tomorrow's Society (GIFFTS) awards in Lisbon.
Pictured are: Lindsay Ubberoth, CEO Preferred Hotels; Mark Nolan; Maria Nolan; Michelle Woodley, President, Preferred Hotels & Resorts; and Brenda Collins, Executive VP Europe, Preferred Hotels & Resorts.
Fourteen young chefs have been selected from nearly 40 applicants from across the country to participate in this year’s Euro -Toques Young Chef of the Year competition, presented by La Rousse Foods. Following a social media and a written recipe submission, the interviews to identify the semi-finalists took place on Monday 13 May in Dublin.
Pictured are the finalists and judges of the 2023 Euro-Toques Young Chef of the Year Competition.
The Government has agreed a range of measures with the aim of reducing costs for small and medium sized businesses, brought forward by Minister for Enterprise, Trade and Employment, Peter Burke. Key measures include: reopening the Increased Cost of Business (ICOB) Scheme for another 14 days; introducing a second payment of ICOB for hospitality businesses.
According to the Department of Enterprise, The Minister for Housing, Heritage and Local Government is also set to inform local authorities that no fees shall be charged or levied for tables and chairs for the purpose of outdoor dining up to 31 December 2024. This is expected to save €125 per table for hotels, restaurants, public houses or other establishments where food is sold for consumption on the premises.
However, Irish Hotels Federation President Michael Magner has described the most of the measures as disappointing. “Take for example the realignment of PRSI rates. In reality, this will only offset a very small percentage of the enormous cost increases that hotels and guesthouses are experiencing the length and breadth of the country. A fundamental restructuring of employers PRSI is now essential for our sector. This is one area where today’s measures could have made a tangible difference by introducing a targeted rebate on employers PRSI. It is very disappointing that this was not forthcoming.”
Michael Magner, new IHF President and owner of Vienna Woods hotel in Cork, on making hospitality centre stage in Ireland.
If a couple checks in for a night at the Vienna Woods hotel in Cork they will receive a single key card – not twoand with good reason.
The key card traditionally accesses the electricity in a room. Guests with two cards often leave one card in the room, burning energy, and step out with their second card. “If guests ask us for a second key, we will issue them with one,” says Michael Magner, owner of Vienna Woods. “But in doing so, we explain to them why they only received one key: to make our environment more sustainable. Nine times out of ten, the customer says to our team, ‘No problem, I get it. I don't need a second key’.”
Hotels, believes Michael who was recently appointed new president of the IHF, have the opportunity to educate their customers in the drive toward net zero. “Give us the tools,” he proposes to government. “We have a green government in partnership with Fianna Fáil and a green minister for tourism. They could be engaging with us as an industry to be educators. We're low hanging fruit in terms of introducing concepts to customers. Consumers are interacting with hotels, hospitality and tourism products all the time: restaurants, cafes, bars.”
Environmental, social, and governance (ESG) is one of Michael’s three pillars of focus during his tenure as president of the IHF. As a hotelier, he always prioritised innovation – “How do we change how we do things? What can we do to make our customers experience better? are common questions you will hear him ask – and he is perfectly poised to lead over 900 hotels and guesthouses (a combined workforce of 65,000 people) into the future.
The 48-year-old first expressed a fascination with hospitality at the age of 8 at his farming homestead in West Limerick although it would be another seven years before he got his first job: collecting glasses at the River Room Hotel in Newcastle West.
“I never looked back,” he tells H&R Times. In 1993, upon graduation from school, he studied hotel management as part of the trainee management development program (TMDB) under the educational auspices of Munster Technological University. “It was established for people working in industry who had the ability to become managers who maybe didn't want to study full time. That suited me. I liked the idea of working and educating myself along the way.”
In 2019, Michael Magner and his family bought Vienna Woods from the Fitzgeralds and now own it outright.
The course introduced him to Woodlands Hotel in Adair, built from the ground up by the late Dick Fitzgerald and his wife, Mary, which is now one of Ireland's premiere hotel venues.
“Mary and Dick were wonderful mentors. I did my TMDB program there and graduated. I had incredible experience working in Adair. I saw how a business had developed from acorns into the mammoth business that it is today.”
Along the way, he obtained a Masters in business with HR management. But by 2006 he was read to make a break from Adair.
That year, Michael and the Fitzgeralds purchased the Vienna Woods hotel in Cork which came with 22 acres. They commenced a redevelopment program of the property.
“It was boom time and then the recession was a sobering year but we got through it and we built the business up to a very successful business today.”
In 2023, he expanded the hotel with a €4.2m investment: expanding it to 70 bedroom property. Michael, his wife and three children, live on the grounds of the hotel. The industry is literally his home. “Vienna Woods is a fourstar hotel in a primary position in the wedding market. We're doing around 140 weddings a year and have a mix of business and leisure. We've grown it into a fine multi-million euro turnover asset and it’s hopefully something that I can leave as a legacy to my children when the time comes.”
The second pillar of his IHF presidency (after ESG) is staff.
“People are key to the success of the tourism industry in Ireland: delivering that welcome that Ireland is famous for globally. It can be delivered by any person who comes to work in our industry as long as they have the right skill set. Skill set isn't always about having the knowledge or the skill to carry three plates or pull a pint of Guinness correctly.”
Rather, skill set is about delivering “valuable, enduring experiences” for customers. Vienna Woods is working collaboratively with Cork County Council, the Cork branch of the IHF, and with the Irish consulate in Chicago, to develop a pilot program that attracts students studying careers and hospitality from colleges in Chicago [where there is a reciprocal twinning arrangement with Cork] to work in Ireland for a minimum of six months and maximum of one year.
“The first American student, a culinary student, arrived in Ireland last September and spent six months at the Vienna Woods Hotel. There are now 10 students looking to come over. We can see this growing into something where you could have 100 to 150 students [coming to different hotels].” The concept could be used to fill vacancies in hotels that are struggling to hire talent. “Seasonal hotels along the West Coast might only be open for six months of the year and might be crying out for skilled labour and chefs. Imagine bringing two or three students in from the United States to work in seasonal hotels around the country, supported by the consulate and by local authorities.”
The idea feeds into Michael’s belief that education, particularly in secondary schools, should embrace hospitality and tourism. The sector is after all the largest indigenous industry in Ireland, employing 285,000 jobs (65,000 of which are within hotels). “While we applaud the multinationals here creating hundreds of thousands of jobs across the country, there are no guarantees they won’t pull the plug and go back to their mother countries,” notes Michael. “The hospitality industry will always be here. We're indigenous.”
As IHF president, he is eager to promote the multitude of opportunities and globally trans-
ferable skills within the industry. He is also keen that politicians do not forget about the importance of the sector, which brings us to the third pillar of his leadership: relationship with the government and other stakeholders.
“I think the key to engagement and success is to be diplomatic and build networks and relationships with stakeholders.”
Catherine Martin - as minister for Tourism, Culture, Arts, Gaeltacht, Sport and Mediahas an incredibly broad portfolio, he notes.
“Too broad, in my opinion. I believe tourism should be part of the enterprise and employment portfolio. The industry has to be taken more seriously by government. We work in a dynamic industry and profession. We meet people from all over the world. We work in a multicultural environment. We're learning. We're changing the way we're doing things. Governments are missing a trick by not engaging more with us.”
There’s no doubt that the industry would be best served with a minister who has the same passion for the industry as Michael Magner.
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The biennial catering event CATEX celebrates its 60th anniversary in 2025. For the greater part of its existence, Joan O’Shaughnessy has been a great advocator of this large-scale annual event, having sat on the board of IFSA (Irish Foodservice Suppliers Alliance) from 2012 to 2016.
While the tourism industry is undoubtedly facing multiple challenges, Joan’s professional trajectory is one of overcoming adversity and of embracing every challenge that has come her way. In December 2021 Joan stepped down as Chair of Tourism Ireland after 5 years, she continues to support the industry. “When I finished my tenure
with Tourism Ireland, which was a fantastic experience, I continued to mentor for a number of years, I believe it’s incredibly important to share knowledge and support future leaders in industry,” says Joan. Prior to this Joan spent over 20 years working in the Foodservice industry including 11 years as CEO for US Food Service and Facilities
Multinational Aramark following the acquisition of Campbell Catering and spent 12 years at the helm of the Irish operation. From a young age Joan knew her passion was with food and hospitality, having grown up in a household that entertained frequently she gained insight to the organisation and grasped a flair for cooking and entertaining.
“Back then, while my mother would have assumed a career in teaching Domestic Science was in my future, I knew I wanted to lead in business & industry.”
After completing her Degree at Cathal Brugha Street College of Catering (now Cathal Brugha FET Campus); she began her journey in the hotel and catering management industry. I knew I had found my path and never wanted to do anything else” she recalls.
Beginning her career in the former 5 Star Royal Hibernian Hotel Dawson Street Dublin as a Housekeeper but missing the food side of business she moved to catering company Gardner Merchant as Regional Manager. Following 4 years there she and her husband took an opportunity to run their own hotel and restaurant in the west of Ireland. After a number of successful years and having 2 small children, Joan decided to move back to the catering business because at that time it allowed her to spend more quality time with her young family. She returned to work with Gardner Merchant, relocated to Dublin and became Intel’s first General Manager of the catering services, over 4 years she oversaw the growth and development of catering services of Intel Ireland serving up to 7000 customers per day.
By the mid-1990s, contract catering had evolved to meet the demand of the growing corporate sector as well as the evolving tastes of their employees.
Joan was at the cutting edge of that revolution.
“The challenge then was to be innovative,” recalls Joan.
“Navigating this shift posed a distinct challenge, as it necessitated training the staff to be highly efficient with costs and to delve deeper into the financial aspects of the business alongside their culinary responsibilities.”
Joan took the opportunity to move to Campbell Catering in 1995 as their Operations Director. Our ambition was to become the market leader in Ireland, and we did that by changing our approach to client services, introducing in-house training for their chefs and reassessing the entire product range. We would take clients into the market, introducing them to different propositions, inspiration for better kitchen design and innovative approaches aiming to enhance their service to employees and elevate their catering service into a highly valued workplace benefit.
In 1998 Joan moved to the UK to head up the acquisitions of a number of smaller catering companies having been appointed Managing Director of the UK, during that period she began to also conduct business with Aramark UK. On her return to Ireland in January 2001 as CEO of Campbell Catering, she continued to grow the business, “One of my greatest successes along with my incredible team at that time, was being awarded all PSNI catering and cleaning contracts in Northern Ireland, this was a fantastic achievement for our business, and I am still to this day very proud”. Aramark Ireland came into existence in Ireland in 2005 following its acquisition of Campbell Catering, with its leadership seamlessly transitioning to continue guiding the business forward.
During her tenure as CEO of ARAMARK Ireland, and the only female Country President within the international Senior Leadership Team, Joan O’Shaughnessy grew the company to become at the time to be Ireland’s largest integrated services provider, supplying facilities, food services, environmental and property services. After 11 years as CEO, overseeing 4,000 employees across 980 locations with revenues of €250 million Euro.
“As a woman I never felt I wasn’t an equal, I had a great boss and mentor in the international team and I truly believe as market leader the other countries respected us and myself. I was respected for the results we achieved, and I was given every opportunity to grow”.
As a result, I’m proud to say I was recognised in the Sunday Independent 50 most powerful and influential business women in Ireland list. In 2011, Joan stepped back from her CEO position, with Commercial Director Donal O’Brien stepping into her shoes.
“Effective leadership hinges on succession planning. says Joan. “In my early career I was taught and firmly believe in empowering capable leaders & leveraging expertise to foster continual growth”.
“In 2015 I was appointed as Vice Chair of Tourism Ireland and that following year I became Chairman; this was a proud moment for both me and my family as this was a Ministerial appointment and recognition for the contribution I had made in the industry over so many years”.
Joan has had the opportunity to represent Ireland on a global stage and promote the island of Ireland.
Whilst building international relations to support our tourism economy. “While the Tourism Industry has and continues to have its challenges such as the VAT issue, rising costs, availability of accommodation to support our visitors, it is important to continue to work closely with the Government and other industry bodies to find a solution that will support us all and drive exceptional visitor experiences.
“Take
that we continue to train, provide good working conditions and flexible working hours where possible, so we can continue to uphold our international reputation for excellence in service and hospitality.
Joan firmly supports the vital role Catex plays within our industry. It is the opportunity to communicate, innovate, network and recruit over 3 days every 2 years, “it’s not a lot of time, but plan your visit and you won’t regret it, my personal favourite during the show is the Culinary Competitions and Barista Championships the excitement around these events is contagious”.
“One of the most important things is networking take the opportunity to chat & have a coffee with people and learn more about what they’re doing and what opportunities you may be able to collaborate on.”
“If you went back about 15 years to CATEX, there was a lot more equipment on show,” says Joan. “Nowadays, it’s equally, if not moreso, focused on the food side. You could nearly have your lunch walking around now.”
the example of the Wild Atlantic Way. Many local communities supported this initiative alongside Failte Ireland and local businesses to successfully achieve one common goal.”
This has been an extremely positive addition to the Irish Tourism industry contributing to the economy of these communities. It’s exciting to see these initiatives continue to evolve throughout the Island of Ireland. Joan truly believes that as we have more than 275,000 people working in our hospitality industry here in Ireland, it is vitally important
Joan continues to remain excited and optimistic about the future of the tourism and hospitality industry in Ireland. She believes investing in both people and business will lead to success.
“I’ve great faith in our hospitality and tourism industry because I’ve great faith in people.”
The highly successful website Wedding Dates was launched in 2008 by Cork native Ciara Crossan.
Having started as a service aimed more at consumers, it has become a unique resource that’s of even greater benefit to hotels.
The noughties were still relatively early days in the evolution of businesses on the Internet and it was still quite novel to have something such as wedding services online.
“The original idea for Wedding Dates was for a wedding directory site,” says Ciara, “but the unique selling point was the availability, so I really had to bring the hoteliers on the journey with me.
“I remember going to the IHF annual conference in 2009 and I hosted a little workshop – all about social media and Facebook. I had a guest speaker talking about this to a large number of hoteliers. They were all going, ‘ Nobody’s going to be friends on Facebook with a hotel! This is rubbish!’ And look where we are now 16 years later…”
It was the relationship forged then, that involved bringing hotels on that journey of evolution, that was very important in helping both her and the hotels to understand consumer needs in a fast-changing market, Ciara says.
And over the last 16 years, there have been many
changes to the average Irish wedding. As ever, lots of the trends are coming from America, such as the rehearsal dinner and the Day Two barbecue. When she first started, weddings of over 200 guests were a normal occurrence. We’re now in the era of the boutique-sized wedding – a trend that was hardened by Covid. Couples are also getting married older than they used to and they’re paying for it; meaning that they decide the guest list, with much less input from parents than used to be the case.
“Weddings are now two or three-day events, with Friday being the day of choice, rather than Saturday.”
The provision of wedding services has become more specialised and it’s not something that every hotel can or wants to do.
Wedding Dates’ main product is their WedPro system – a cloud-based piece of software designed for hotels to work smarter, not harder, in managing weddings and increasing their conversion rates from enquiries.
About 22,000 couples get married each year and each couple consults, on average, five different venues before making their choice. From the hotel’s point of view, the average conversion rate from visiting the hotel to actually booking the wedding is 30%. One in three couples walking through the door will book their wedding there.
“So if a hotel wants to do 100 weddings, they need to do 300 showarounds,” says Ciara. “And to get 300 showaround appointments, you need to have about 1,000 enquiries.”
All of that translates into a lot of administrative work when one considers the various other ‘touch points’ that stem from that activity – follow-up emails and phone calls and keeping track of the potential clients’ needs and queries. Ciara’s cloud-based system steps in and fully integrates with hotels’ systems to look after much of that heavy lifting – something that most hotels aren’t capable of doing on their own.
“We’ve a company that started using WedPro and in the first year and they saved 200 hours on email administration alone.”
The statistical data that the system provides is another invaluable service that would otherwise not be accessible to hotels – ending up buried, as Ciara says, in email correspondence. “We had a hotel that came to us, recommended by another hotel,” says Ciara.
“They were coming from a zero base – they had three weddings on the books. It was a new venue launching. In the first three months working with us, they went from 3 to 36 weddings on the books.”
Software doesn’t perform magic, Ciara points out, but what it does do is to bring a new level of efficiency and organisation that translates into a very smart and prompt service to people making enquiries.
Ciara says that hotels that provide a thoroughly good service can charge more and people are willing to pay it when the service is very good and thoughtful and exceptional and the costs are transparent.
“The potential customers feel that love and they respond by giving their business to the hotel.”
“ Value for money is another important factor in all of this.”
“A wedding is a big-letter day in people’s lives and they give a lot of thought and consideration to it”. says Ciara,
“and so much of why people choose one venue over another is not about price. It’s about how the person makes them feel when they walk through the door of that hotel; it’s the human connection.”
The business continues to evolve and expand according to the needs of the industry.
“A lot of people fall into this business and there’s not a lot of good quality training out there, so we’re trying to fill that gap – to really bring that best practice for coordinators”.
One area where Ciara spotted a gap in the market is in the area of training for wedding coordinators. They have even set up an ‘academy’ for training wedding coordinators and events staff, Ciara says: For now, Wedding Dates is continuing to work on a few exciting developments.
“You have to keep innovating and changing,” says Ciara.
“I get bored easily! One of our exciting areas is the use of AI.
We’re looking at using AI creatively to use emails and data and feed them into WedPro using an auto-feed, as well as using AI to perform data analytics on our data going back 16 years.”
Despite all advances in trends and technology, however, weddings are a reliable constant business.
“Since we’ve been in business, I see that people got married in the recession and in the boom; in good times and in bad.”
“It doesn’t matter what life brings…”
“People will always want that special day.”
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SHARE YOUR MEMORIES!
IFSA celebrates 60 years of CATEX in the hospitality and foodservice industry in 2025. CATEX has been a cornerstone event, shaping culinary innovation and business growth, and we want to honour this journey by showcasing the memories of those who have been part of it.
CATEX 2025 will take place in The RDS, Simmonscourt on the 18th-20th February, and in the run up to this milestone event, we're taking a trip down memory lane. We want to capture the essence of CATEX over the past 60 years and highlight the evolution of the hospitality & foodservice
industry. We want YOU to help us tell this story who have made this show possible. We are asking members of the industry and previous exhibitors to share photos, memories, and testimonials from your CATEX experiences over the years. Whether it’s a picture of your stand, a memorable interaction or story involving other exhibitors or visitors, a sample menu or product from the past or a testimonial reflecting on the impact of the industry we would love to hear from you.
CATEX Experiences
Photos can be emailed directly to: 60yearsofcatex@ eventhaus.ie or if you have
any physical photos or collateral, please post them to Unit 3, Block A Broomfield Business Park, Malahide, Co. Dublin. And we can arrange for them to be returned.
By becoming a member of IFSA you join a group of like-minded suppliers and end users whose main aims are to foster stronger relationships between suppliers and end users. Building these relationships allows the industry to better reflect the professionalism and talent which the Irish Foodservice industry has to offer.
Among the benefits of Membership are:
Special membership rates to exhibit at CATEX
Usage of the IFSA Member logo on your website and company stationery
Bi-Monthly Newsletter updates on all industry news featuring members’ news items and sector wide news
Inclusion in our online membership directory at IFSA.EU.COM
Opportunity to publicise new offers and deals via CHEFNETWORK.IE
Sponsorship opportunities with CHEF NETWORK, providing access to more than 4,000 chefs across Ireland
Opportunity to enter the IFSA’s, Irelands first Foodservice Supplier Awards
Opportunity to join the Energy & Cost
Saving Community
After the incredible success of our Oat-rageous oat m*lk we decided to extend our range of barista edition plant-based m*lks with the addition of Soy & Almond! Keeping up with the playful names, we have launched Soy-sational & Almond-mazing both of which launch this June!
We at SiSú are very passionate about our coffee and love the excitement of hearing “it’s coffee time!” and we wanted to develop a range of plant-based barista m*lks that: Compliment the wonderful taste of coffee
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SiSú is an Irish-owned, family-run business with a passion for health & wellbeing who wants to share their dedication with the Irish population through their innovative product range.
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account manager can work with you to make sure you get the best uniforms for your budget – an easy task as every piece in our collection is competitive- ly priced.
Browse our beautiful collection on www.buttercupsuniforms.com –and remember to sign up for our newsletter, which will keep you informed with new styles, sales and exclusive discounts.
The iVario, by Rational, is a Game Changer for professional kitchens. It's more than just a cooking appliance; it's a multifunctional powerhouse that replaces tilting skillets, kettles, and deep fryers. Imagine boiling, simmering, sautéing, braising, pan-frying, and deep-frying, all with precision and speed – in a single unit.
Here's what makes the iVario stand out:
Intelligent Heating: Patented iVarioBoost technology delivers incredibly fast and even heat. Preheating to 200°C in under 3 minutes ensures no waiting around. Plus, individual cooking zones allow for different temperatures on the same pan, perfect for multitasking.
Effortless Operation: The intuitive touchscreen
makes the iVario a breeze to use, even for untrained staff. Simply choose your desired cooking method – boiling, searing, or pressure cooking – and the iVario takes care of the rest. Consistent, high-quality results are guaranteed, every time.
Unmatched Versatility: Ditch the clutter of multiple appliances. The iVario's iZoneControl function creates multiple virtual cooking zones within the pan, allowing you to prepare a variety of dishes simultaneously. Imagine perfectly seared steaks alongside delicate sauces, all at the same time.
This model will produce an impressive 110 cones per hour, this is usually ample for 80% of small to medium shops.
After Sales Service:
We will provide training videos for you and your staff to assemble, operate, maintain and clean your equipment so that you achieve the optimum reliability and profitability. We also offer a nationwide team of engineers who can service and repair your Ice Cream Machines if required.
Boost Efficiency: The iVario saves you time and money. Its rapid heating and intelligent cooking programs minimize energy consumption by up to 40% compared to conventional equipment. Plus, the ergonomic design helps prevent operator fatigue and injuries. The iVario is more than just a cooking system; it's an investment in a smarter, more efficient kitchen. It empowers chefs to focus on creativity while delivering exceptional results consistently.
Embrace the iVario and unlock a world of culinary possibilities.
Contact us on 01 6875771 or email: sales@caterboss.ie
Hospitality is an industry which is changing and evolving and there are now many path breaking opportunities within the industry. The positive development of the industry is ongoing, even in the face of adversity.
We are all acutely aware of the staff shortage crisis experienced within the industry for the last number of years. There has been a significant decline in the numbers of students embarking on a career in hospitality.
This is due to long standing preconceptions around harsh work environments, long unsociable work hours and poor pay conditions. We understand these issues, and many are adopting a solution-based approach to the recruitment and retention of staff.
“My time spent working in Great Southern Hotel Dublin airport was challenging, it was something different, something new, but it was without doubt a valuable learning experience.”
It is an optimal time to reinvent the industry and to not only make changes within our businesses but also to challenge these negative preconceptions.
I recently met with Syed Rizvi, who has recently been promoted to General Manager at Castleknock Hotel, which is part of the FBD Hotels & Resorts. He shares with me his inspirational story, of how he came from Karachi in Pakistan to Ireland as a young man to study hotel management and is now the general manager of the prestigious and premium ‘Castleknock Hotel’. He talked me through his employment history and career progression highlighting valuable learning curves experiences. We also discussed the concept of work/ life balance and the importance of having a solid and accessible support system for our employees.
Syed is an alumnus of Shannon College of Hotel Management. His father noticed an advertisement in a Pakistani newspaper for the college and encouraged his 20-year-old son to travel aboard to study. Syed graduated in 1997 after four years of study, intensive practical training, and placement in the UK. To this day, Shannon remains a highly reputable institute of education, where students can obtain undergraduate and postgraduate degrees.
Modules include business management, languages, commerce, and employment law. Connections were made and opportunities were seized from his time spent at college.
Syed was fortunate to get placement at the Nuremore Hotel a well-established, award-winning hotel in the picturesque countryside in Carrickmacross, Co. Monaghan as part of his work placement during his second and fourth year with the college.
This experience lay the foundations for rest of his professional journey as his employers became mentors, teaching him valuable lessons of the business and offered Syed a taste of all aspects of hotel management, from weddings, corporate events and golf links and other amenities. After completing college Syed then worked at this hotel for over 8 years, in the role of assistant manager. He shares that he thoroughly enjoyed his time spent here and was a proud to be part of the hotel and team of staff.
This property was for example used by the FAI as a place for the Irish team to stay at which would have been something of a departure from previous experiences of Irish football teams. The team at the time was managed by Jack Charlton, who was extremely popular with both fans and the media. Given they regularly held press conferences at the hotel, this helped in creating awareness for the property in numerous ways, something not lost on Syed. He then moved to the Fitzpatrick Castle Hotel and was the Conference and Banqueting Manager and was there for two years.
His next role took him to the Great Southern Hotel as Deputy
Manager where he completed two years there fine tuning his skillset. In this operational role he acquired skills and knowledge which were transferable throughout his career, such as stocktaking, quality control and cost-effectiveness alongside the operational running of the day-to-day business of a bustling airport hotel.
He then moved to the Fitzpatrick Castle Hotel as Operation Manager and then Director of Operations. This luxury, prestigious family run business, holds corporate events and conferences and high-profile weddings. Customer experience and exceptional service is at the heart of this hotel’s ethos.
“I always wanted to work in a place where the focus was the customer, somewhere I felt proud to be part of. Hospitality is all about people, it is a people industry”.
After seven years in Fitzpatrick’s Castle Hotel, Syed decided to explore new career prospects and roles and an opportunity arose at the Gibson hotel, where Syed was employed as Operation Manager for over two years. The Gibson hotel caters for corporate events and its location attracts concert goers, large corporate groups and tourists wanting to explore the city. Syed shares that throughout his career he continued to grow professionally acquiring new skill sets.
A career in hospitality does not confine you to specific role and the more experience gained gives your greater insight into the direction you want your career to take. Everywhere I have worked has thought me something new, each valuable learning curves. I always aim to learn what needs to be learned and then progress to something new and different. Syed started working as Hotel Manager at ‘Castleknock Hotel’ and is now General Manager. The transition was challenging but made easier by past experiences and learning and Syed ability to show initiative and just ‘get on with the job’. They have a good support system for staff regarding their health and wellbeing and a ‘people centred’ working environment.
The work/life balance is a key component of this progressive system which values the right for staff to have a life outside of their work commitments. They have built a positive and valued relationship with the team the customer and of course their local community.
“The
industry must re-evaluate itself and how it interprets the work/life balance. This is the key to where the industry must go. At Castleknock hotel, we ensure that employees get weekends, holidays, and time off. It is not like it was in past, we had to work weekends, we changed that ourselves”.
As Syed shares his account of his professional journey, the central themes which emerge are progress, opportunities, new and diverse roles, and experiences. It is imperative that we promote a career in the industry as rewarding and worthwhile with many opportunities to attain professional success.
Our industry is multi – faceted, skills and knowledge can be applied to many disciplines, such as customer service, marketing, finance, culinary training, cost control technology and sustainability. There are many diverse roles where experience can be gained. I asked Syed what advice he could offer to people considering a career in hospitality.
“With a hard work ethic and committed mindset, hospitality can be extremely rewardable and a remarkable career which many
opportunities for progression”.
Syed envisions a future which is bright for Castleknock hotel and for the industry as a whole. Syed success story is inspirational and uplifting and hopefully a source of motivation for those within the industry who are experiencing challenging times or questioning their future roles in hospitality.
We wish Syed the best of luck moving forward in this career.
O’Callaghan Coaches win top accolade at Fáilte Ireland Employer Excellence Awards
14 awards presented to participants in Fáilte Ireland’s Employer Excellence programme
Fáilte Ireland research shows that 88% of employees in the sector now see tourism as a long-term career
O’Callaghan Coaches from Co. Kerry received the Outstanding Employer Award at Fáilte Ireland’s Employer Excellence Awards which took place in the Lyrath Estate Hotel in Kilkenny on 17 April 2024. The awards ceremony celebrated businesses who have demonstrated their commitment to making the tourism industry an appealing and rewarding place to work
BEST EMPLOYER
Ireland’s Ancient East: Goldie Fish and Ale
BEST EMPLOYER
Medium Business: Aspect Hotel Parkwest, Dublin
BEST EMPLOYER
Hotel Group: PREM Group, National
through their participation in Fáilte Ireland’s Employer Excellence programme. This is the second year of the award ceremony.
The 14 winning businesses are:
BEST EMPLOYER
OUTSTANDING EMPLOYER
O’Callaghan Coaches, Kerry
Wild Atlantic Way: Sandhouse Hotel, Donegal
BEST EMPLOYER
Ireland’s Hidden Heartlands: Ballyhass Adventure Park, Cork
BEST EMPLOYER
Small Business: Smithwick’s Experience Kilkenny, Kilkenny
BEST EMPLOYER Golf: Carne Golf Links, Mayo BEST EMPLOYER Dublin: DoDublin, Dublin BEST EMPLOYER Attraction: GPO Museum, Dublin
BEST EMPLOYER
Large Business: Trump International, Clare
BEST EMPLOYER
Food and Drink: Elbow Lane Brew and Smoke House, Cork
BEST EMPLOYER Adventure: Vagabond Tours, Wicklow
BEST EMPLOYER
Tour Operator / DMC: Odyssey International, Dublin
Speaking from the event, Fáilte Ireland CEO Paul Kelly said:
“Tourism has an unparalleled trackrecord of providing a diverse range of employment opportunities in communities the length and breadth of the country. The Fáilte Ireland Employer Excellence Awards are a celebration of the businesses who have set the industry standard for employee engagement and workplace culture in the tourism sector. According to our latest labour market research, this positive impact can already be seen as 88% of employees in the sector now view tourism as a long-term career option, an increase of 17% on the previous year.”
The Employer Excellence Programme was developed by Fáilte Ireland to continuously build quality workplaces that offer appealing and rewarding careers where employees can develop and progress. In just two years, considerable progress has been made with 64% of employees saying they enjoy the unique benefits of their role and over 70% recognising improved employee communication and involvement.
Over 260 tourism businesses are currently participating in the Fáilte Ireland programme which launched in September 2022. As part of the programme, a survey was conducted with staff of participating businesses, which gave staff the chance to highlight the strengths of their workplace, along with areas for further development. Fáilte Ireland is now supporting these businesses to implement actions identified in their survey to further enhance employee engagement. The winning businesses were
chosen based on this employee feedback as well as completion of the dedicated management training programme.
Jenny De Saulles, Fáilte Ireland’s Director of Sector Development added:
“We know there are excellent employers and great workplaces in the industry and to attract and retain the best people to work in tourism, we need to continue to highlight the fantastic career and employment opportunities on offer in the sector. A key element of Fáilte Ireland’s Employer Excellence programme is putting the views of tourism employees front and centre and tonight’s winning businesses have all been chosen based on employee feedback. Over 27,000 tourism employees have already been engaged and positively impacted by this initiative. So, it’s fantastic to gather together to showcase the best-in-class examples of employers along with those professionals who are thriving in the tourism industry.”
Tourism businesses interested in joining Fáilte Ireland’s Employer Excellence programme.
We are happy to conduct a free consultation and see how we can help you reach your target audience effectively and efficiently.
There are multiple relationships at stake when considering a hotel shoot.
Firstly, getting to know the management team and their goals. Building a relationship with the people you are working with is so important. Only when you have developed a relationship with the team can you sit down and tease out the objective of the photoshoot. Perhaps you want to update your website or post on socials…or both. Don’t get me wrong some shots work for both but when it comes to websites, your imagery requires a certain formula to attract the right client for you. You are trying to stand out from the crowd in an already crowded marketplace.
Always be clear about what the objective is for a shoot before commissioning a photographer. Many people forget to consider the difference between commercial photography and say wedding photography. Commercial photographers have an eye on your prize, your hotel, and your product. Remember this when you are posting images, are you showcasing your hotel in the right light?
Second, styling and staging a photoshoot requires planning. How your photoshoot is styled and staged is dependent on who your audience is. It is so important to define the demographic audience – who are you looking to attract?
Our brains can discern between a well-executed, styled, and staged shot and one that is not. It is so important that the photographer and the stylist are on the same page as you; that is why consultations before your photoshoots are vital. Think about it, when you are scrolling through your socials, what imagery do you stop at? The ones that are executed with precision and thought. It is only when you have conducted a consultation that a check list can be developed. And behind every successful photoshoot is a good checklist, ours includes how to prepare on the run-up to the shoot, and what props you will be required so that on the day of the shoot, you are well prepared, and we can do our magic.
Finally, the most important relationship however, we believe is the one between the photographer and the property itself and that is where Colm comes in. With a love for architectural photography and a background in engineering, Colm loves shooting hotels from castles to contemporary old and new. Colm takes the lead from the building itself. Always make sure to complement the architectural features of a building and showcase the unique style of the property. Your USP is your hotel, be sure to always have your best images at the forefront of every potential client’s mind. For hints and tips to prepare for your shoot, follow us on
