Chido Mukambi, Ryan Dunleavy, Annie Coulsen, Julius Mc Mahon and Klara Vrylika
PRESIDENT'S NOTE
On Monday, March 3rd, the IHI marked the 40th Anniversary of the Business Management Game at the Clayton Hotel Dublin Airport. This event has always been an exceptional opportunity for students in Hospitality and Event programmess from across Ireland to compete, network, and build lasting connections.
The game provides a valuable learning experience, helping students enhance their management skills and foster teamwork. The teams faced three challenges that tested their knowledge of real-world applications within the industry.
The two-day competition kicked off on Sunday, March 2nd, with teams from Atlantic Technological University, Dundalk Institute of Technology, Munster Technological University, Technological University Dublin, Technological University of the Shannon, and Shannon College of Hotel Management.
While the competition was undoubtedly challenging, it served as an invaluable experience, one that will inspire these students as they embark on their careers as young professionals.
As part of the celebration, IHI Honorary Fellow Frank Corr entertained the audience with his rendition of Reeling in the Business Game Years. A panel of past game participants—Catherine Toolan, Ciaran Budds, Kenneth Carroll,Paul Gallagher, Jamie Carton, Doiran Kavanagh, and former game judge Oonagh Cremins shared their insights, offering both wisdom and humorous stories from their experiences in the game.
Following the panel, along with other past paricipants, they joined the students for a fun quiz, testing their knowledge of Irish Tourism, Culture & Cuisine, Hospitality, Landmarks, and Legends & History.
A special thanks goes to our dedicated game judges: Ivan King, MIHI, Deirdre McDonald, Veronica Timlin, Phillip O'Neill, and Anders Justenlund, for their time and commitment to the event.
The first-place cup was awarded to a team of five students from Munster Technological University: Captain Klara Vrylika, Annie Coulsen, Chido Mukambi, Ryan Dunleavey, and Julius McMahon. Congratulations to them and their lecturers, Michael Crossan and Dr. Valerie McGrath.
A heartfelt thanks to past IHI President Brian Bowler for hosting the panel and quiz, and, of course, to all our members who attended to support the teams. It was wonderful to see so many of you there.
This event would not have been possible without the support of Fáilte Ireland, Dalata Hotel Group, the Irish Hotels Federation, The Talbot Collection, The iNUA Collection, Windward Management Limited, Tierney’s, and Classic Drinks We are deeply grateful for their continued backing.
With warm regards, Daragh O’Neill FIHI
WELCOME to our New Members
Lily Hong Assistant Manager The Mespil Hotel
Mark Long Managing Director Food Safety Management Solutions Ltd
Colm Daly Hotel Manager Leonardo Hotel
Christchurch Dublin
Natalija Curcin Restaurant Manager Northwest Hospitality
Paul Mitchell Hotel Manager Castlemartyr Resort
David Hennessy Chief Operating Officer Tifco Group
Altaf Khan Group Director of Operations The Savoy Group
Paul Fitzsimons Director of Sales
Conrad Hotel Dublin
I’m delighted to share that I am now officially a member of the Irish Hospitality Institute (MIHI). This milestone feels especially meaningful as I reflect on my journey within hospitality.
Back in 2016, as a college student passionate about this industry, I had the privilege of competing in and winning the IHI Business Management Game. (See photo below). That experience sparked a deeper love for hospitality, offering invaluable insights into leadership, innovation, and collaboration.
After spending a few years in London, gaining invaluable international experience and perspective, home came calling. Returning to Ireland allowed me to reconnect with my roots and rediscover the unique magic of Irish hospitality—a blend of tradition, innovation, and heart.
Becoming a member of the IHI is a significant step in my career journey, providing an opportunity to engage with an inspiring community of professionals who share the same passion for elevating Irish hospitality.
The IHI has always stood for excellence, and I’m excited to contribute to its mission of shaping the future of our industry.
Here’s to honoring where it all began while embracing the future with passion and purpose.
Events
Industry & Education Event
Tuesday, March 26th
Dundalk Institute of Technology
What’s Trending:
The Latest Outlook for Travel And Tourism in 2025!
Thursday, March 27th
The Montenotte
Munster Chapter Summer BBQ
Thursday, June 12th
Aghadoe Heights Hotel & Spa
Leinster Summer BBQ
Thursday, June 19th
The Croke Park Hotel
How to be an Effective Mediator
Wednesday, 12th March 13:00 Register Webinars The Role of Coaching in Leadership
Wednesday, 19th March
Details Coming Soon
Maximise Direct Bookings: A Guide For Hoteliers
In today’s competitive hospitality landscape, maximising direct bookings is critical for hotels looking to grow their revenue and strengthen guest relationships.
At Net Affinity, our bespoke booking engine is designed to empower independent, resort and group hotels by streamlining the online booking process and elevating the guest experience
5 Key Strategies to Maximise Bookings
At Net Affinity, we ’ ve provided a breakdown of essential strategies into five actionable sections:
1. Unbundling: Driving Revenue Through Customisation
Today’s travellers value tailored experiences, and unbundling allows hotels to meet this demand while increasing revenue. Instead of offering all-inclusive rates, consider providing add-ons such as premium WiFi, late check-outs, or curated local experiences
For leisure travellers, bespoke packages could include culinary classes or adventure tours, while business guests might appreciate express laundry services or flexible meeting spaces. By catering to diverse needs, hotels can enhance guest satisfaction and drive repeat bookings and referrals.
Explore our booking engine page and discover how you can increase direct bookings
2 Sustainability: A Growing Priority
Sustainability is no longer optional for hotels; it’s a key decision-making factor for many travellers. Highlighting your eco-friendly practices, such as energy efficiency, waste reduction, and sustainable sourcing, can attract environmentally conscious guests.
Showcase certifications like Green Key or B Corp on your booking platform and offer eco-friendly packages Leisure guests might enjoy nature trails or farm-to-table dining, while business travellers could value paperless meetings and EV charging stations These efforts demonstrate your commitment to global impact and guest values.
3. Accessibility: Inclusivity for Broader Reach
Accessibility is crucial for creating welcoming experiences for all guests Ensure your booking process provides clear information about accessible rooms and facilities, such as step-free access and roll-in showers Also, use filters or tags to make accessibility features easy to find Go further by offering sensory-friendly rooms, multilingual support, or large-print materials. These enhancements not only attract a broader audience but also strengthen your reputation as an inclusive and thoughtful brand.
4. AI: Simplifying Operations and Enhancing Guest Experiences
Artificial Intelligence is revolutionising hospitality by streamlining operations and personalising guest interactions. AI-powered tools like chatbots provide real-time support, while predictive analytics refine marketing strategies and enhance ROI.
5 Ancillary Products: Unlocking New Revenue Streams
Offering additional products and services during the booking process is a powerful way to boost revenue. From dining packages to spa treatments, ancillary products enhance the guest experience and increase the perceived value of their stay.
Ensure these options are presented at the right moment during the booking journey, creating a seamless and enticing experience
Why Strategic Marketing Matters
No matter how advanced your technology, success depends on a strong marketing foundation. Persuasive messaging, urgency triggers, and intelligent upselling are just a few techniques that can elevate your strategy
By crafting a guest-centric journey, you not only enhance the booking experience but also ensure long-term loyalty.
To find out more about maximising your hotel bookings, get in touch with a member of our team today or visit our website.
Hotel Tech Veteran David Baker Joins HotelTime Solutions for Ireland and the UK
David Baker has joined HotelTime Solutions’ team as an Account Executive & Support Specialist for Ireland and the UK. David brings over a decade of experience in the hospitality industry, with a proven track record of managing hundreds of hotels across the region. His expertise and dedication to client success make him an invaluable addition to our team.
David Byrne, Chief Growth Officer at HotelTime Solutions, shared his thoughts on the new hire:
“I am happy to finally welcome David Baker to the team!
David is a trusted friend and colleague of mine for over 10 years and has been trusted by hundreds of hotels across Ireland and the UK, managing their Central Reservation Systems. David takes the time to understand clients' needs, anticipates challenges, and ensures every project is a success.”
David Baker expressed his enthusiasm for the role:
“Since my start, everyone has been really welcoming. I spent quite some time going over all the systems and can’t wait to get going for the rest of the year.”
About HotelTime Solutions
HotelTime Solutions is a comprehensive, cloud-based platform designed to support hotels, restaurants, SPAs, and event management operations. With over 22 years of experience in the hospitality industry, HotelTime Solutions empowers businesses to streamline operations, drive revenue, and enhance guest experiences.
Our systems are trusted by more than 650 hotels and restaurants across 20 countries, making us a leader in innovative hospitality management solutions. Our platform’s robust tools and customer-first approach enable our clients to thrive in today’s dynamic and competitive market.
Trusted by Leading Hotels in Ireland and the UK
HotelTime Solutions proudly partners with some of the most notable hospitality businesses across Ireland and the UK, including Losehill House Hotel, Haymarket Hotel, Kingston Country Courtyard, Marshall Meadows, Clifton Hotel, Rockhill House Hotel, and many more. These partnerships highlight our commitment to delivering solutions tailored to the needs of the hospitality industry.
David Baker and David Byrne
HotelTime clients: Rockhill House Hotel in Ireland and Losehill House Hotel; Credits: www.rockhillhouse.ie and www.losehillhouse.co.uk
Looking Ahead
David Baker’s expertise will play a vital role in strengthening our presence in Ireland and the UK, ensuring that our clients continue to receive the exceptional support and service they’ve come to expect from HotelTime Solutions.
Contact Details:
David Baker
Account Executive & Support Specialist - Ireland & the UK david.baker@hoteltime.com +44 7812 348469
Mentors Matter
Mentoring for Early Careers Professionals Using The ONSIDE Mentoring Concept
If ONSIDE Mentoring conjures up a vision of two teams of 11 running up and down a football pitch, we are sorry to disappoint you!As ONSIDE Mentoring has nothing to do with the beautiful game, but has everything to do with mentoring relatively inexperienced professionals.
Andy Hobson, who is Professor of Teacher Learning and Development and Head of Education Research at the University of Brighton, developed the ONSIDE model of mentoring in 2016. He developed the model based on five research studies of mentoring and professional learning and a review of international research evidence. His focus in developing the model was Early Careers Teachers. However, this model can be applied to any early career professional.
The model looks to strike the right balance between supporting and challenging early career professionals. It is based on building trust and moves between the mentor working alongside the early career professional as an ally and also directing the mentee, giving them advice when needed. It requires the mentor to demonstrate a high degree of professional judgement. Hence, they increase the opportunities for the mentee to grow by allowing them to take risks to enable them to learn.
ONSIDE Mentoring is made up of six elements, taking the first letter of each element to spell-out ONSIDE:
Off-line – the mentoring relationship is separated from the mentee’s line-management and supervision; and it is non hierarchical. A mentee being mentored by their line-manager or supervisor can become anxious about making mistakes, resulting in the mentee becoming risk averse and not sharing their thoughts with their mentor, in case they are held against them at a later point.
Non-judgemental and non‑evaluative - the key to non‑judgmental mentoring is for the mentor not to tell the mentee what they must do, and how they should do it; and to not make critical comments. Instead the mentor should employ active listening, avoid interrupting the mentee, and pay attention to their non-verbal communication.
Supportive of the mentee’s psycho social needs and wellbeing. As human beings it is almost impossible to compartmentalise our personal wellbeing from how we perform professionally. If the mentee is unable to be open about the issues they are having, the support the mentor is able to provide may be limited. The mentor should therefore look to pick up on any wellbeing cues the mentee provides; and take a broader interest in the mentee.
Individualised – tailored to the specific and changing needs, both emotional and developmental, of the mentee – as everyone is different. It is important to recognise that people and their circumstances change regularly.Therefore it is important that the mentor does not assume that the mindset, responsibilities and stresses that originally vexed the mentee will stay the same throughout the mentoring relationship. The mentor should keep asking questions of the mentee, so they can continually grow in their understanding of the mentee’s needs, drivers and pressures.
Developmental and growth‑oriented – seeking to promote the mentee’s ability to learn, whilst providing them with degrees of challenge. The mentor should view the mentee as an equal, acting as their sounding board and encouraging them to take responsibility for their own decision making. In addition the mentor should look to develop a supportive mentoring relationship, where they focus on the mentee’s strengths, aspirations, and personal developments; whilst encouraging the mentee to share their vision, goals, and identify what success looks like.
Empowering – progressively non directive to support and encourage the mentee to become more autonomous. The mentor should become increasingly less directive, supporting the mentee to become more independent. When the mentor does this, the mentee will recognise what they are capable of, increasing their self-confidence and enhancing their wellbeing.All of which will impact positively on their development.
Whether you are an early career professional looking for a mentor, or feel you could provide mentoring support to an early career professional, why not take a look at our mentoring program?
At SmartPal Training, we are committed to supporting your business in achieving and maintaining compliance through our extensive range of cost-effective online training courses, tailored to meet your specific needs.
HACCP Levels 1 & 2
Manual Handling
Health & Safety Awareness
Chemical Safety Awareness
Fire Safety Awareness
Infection Prevention and Control
Safeguarding of Vulnerable Adults
Understanding GDPR
Dignity in the Workplace
On-site training for Manual Handling and HACCP, delivered by our experienced Fetac QQI Level 6 certified trainer. This flexible option allows us to conduct training at your workplace and complete it within one day.
Partner with SmartPal Training for a reliable and professional solution to your ongoing training requirements.
Aisling White
Trainer
OUR AVAILABLE ONLINE COURSES INCLUDE: part of the 20% off all courses code: IHI2025
For group discounts contact Aisling White (01) 404 7135 info@smartpal.ie www.smartpal.ie
Your Career, Our Expertise
At CV Source, our team of professional recruiters knows exactly what employers are looking for. Let us help you create a CV that opens doors to your next big opportunity.
Our CV rewriting service is tailored to showcase your strengths, highlight your achievements, and present your experience in a way that captures the attention of employers.
We know what hiring managers are looking for, and we’ll ensure your CV stands out from the competition, giving you the best chance of success in your job search.
Nine Chefs are the Inaugural Graduates from Sodexo WellChef Academy
Nine chefs at workplace services provider Sodexo Ireland recently celebrated becoming the inaugural graduates from the Sodexo WellChef Academy. Its CPD accredited programme, developed by John Core, Sodexo’s culinary nutrition lead in Ireland, is designed to upskill and empower Sodexo Ireland-based chefs with advanced skills in nutrition and sustainability. They are Andrei Neamt, Mark Tobin, Chris Leech, Marianna Silvestri, David Sayce, Stephen Grimes, Jacob Kruger, John McCarthy and Fergal O’Rourke, who are all based on client sites around Ireland.
Programme leader John Core is a graduate of TU Dublin’s MSc in Applied Culinary Nutrition and the first-ever winner of the Paula Mee Applied Culinary Nutrition Memorial Award. The programme incorporated workshops, interactive webinars and one to one mentoring. Each chef was given a specific focus to explore, including snack options, hospitality, comfort meals, soups, and stews, reflecting the diverse range of culinary expertise required in modern food service.
With a focus on sustainability, the chefs were encouraged to use local and seasonal ingredients to reduce food miles and support local suppliers. They were also trained to minimise food waste by making use of all parts of an ingredient, such as turning vegetable scraps into stocks or using leftover bread for croutons. The Academy highlighted the importance of using sustainable proteins, such as plant-based options and responsibly sourced meat and fish, to create balanced and environmentally friendly dishes. The chef participants also learned to design menus that reduced waste, controlled portions, and used energy-efficient cooking methods. It concluded with a graduation event where the participants prepared and presented their dishes, displaying their outputs and learnings.
John Core, culinary nutrition lead at Sodexo Ireland, said “Huge congratulations to our inaugural Class of 2024 whose creativity, passion, and commitment is paving the way for a healthier, more sustainable future. Over an intensive twelve weeks, they learned to create dishes that not only delight the palate but also support health and wellbeing, all designed to embrace Sodexo’s mission to deliver healthier, more sustainable, and delicious food.”
CPD Accreditation is a trust mark achieved by training providers, course creators, and other educators when their training activity has been assessed and confirmed to meet standards suitable for Continuing Professional Development. It reflects Sodexo’s dedication to professional development and equipping its culinary community with the skills to lead in food nutrition and sustainability.
Niall Hill, head of food, Sodexo Ireland said, “Well done to John Core for his commitment to sharing his culinary nutrition expertise and supporting the development of the WellChef Academy. At its core, the WellChef Academy aligns with Sodexo’s approach to culinary excellence and is underpinned by the principles of prioritising nutrient dense ingredients and making the healthiest choice the easiest choice, ensuring healthy, convenient and accessible meal options for all our customers. “
Sodexo Ireland employs close to 3,000 people on the island of Ireland supporting clients operating in multiple sectors. It is part of the global Sodexo Group, a world leader in delivering services that improve the quality of life to clients in business and industry, education, financial, pharma and healthcare. These include food services, infrastructure build, facilities and estate management, optimising the workplace experience, wellness experiences, personal and homecare services.
The Morrison Room at Carton House, A Fairmont Managed Hotel, wins a Michelin Star
The Kelvingrove Art Gallery & Museum in Glasgow the 2025 Michelin Guide to Great Britain & Ireland was launched on February 10th, announcing their new restaurant selection including the coveted Michelin stars. The Morrison Room at Carton House, A Fairmont Managed Hotel, is delighted to be one of the Irish Restaurants to be awarded a new Michelin Star.
Of The Morrison Room, The Michelin Guide says: “We all need a little luxury in our lives and this beautiful restaurant in the heart of the impressive Carton House mansion ticks all the boxes. The breathtaking room features a high curved ceiling, Greek Corinthian columns, ornate plaster cornicing and sweeping banquettes, while the menu matches it for opulence with an abundance of first-rate produce, be it Union Hall crab or Achill lamb. The cooking is rooted in the chefs’ strong classical technique, but some wildcard flavour combinations work wonders thanks to their fine judgement.”
General Manager Martin Mangan expressed his pride in the team’s Michelin star achievement, saying, “I’m absolutely delighted for our Head Chef Adam Nevin & his team. This recognition is a testament to his exceptional skill and dedication to creating extraordinary dishes. Alongside Adam, our front-of-house team, led by Restaurant Manager Ian McDonnell, has worked tirelessly to deliver a memorable experience. It’s a small but incredibly passionate team, and Adam’s leadership in the kitchen has been key in making The Morrison Room something truly special. A Michelin star from the esteemed inspectors confirms that we’re delivering on our promise to provide guests with a dining experience they won’t soon forget.”
Carton House, A Fairmont Managed Hotel, welcomed Adam Nevin as Head Chef of The Morrison Room in September 2023, when he returned to Ireland after working in London for a number of years. Adam worked in hospitality from a young age and trained at Ballymaloe Cookery School before working at The Shelbourne Hotel in Dublin, moving to England in 2018 as Chef de Partie at Tom Kerridge’s two Michelin starred pub, The Hand and Flowers, and then to The Grill at The Dorchester in London. Adam grew up in Maynooth, so it’s an extra joy to win this accolade in his home town: “I’m over the moon and so proud of our whole team whose ambition and hard work has been tireless, and has paid off. We’ve only been here 18 months so to accomplish this in such a short time, and particularly in my home town, is truly amazing. My journey began 15 years ago in a small café in Maynooth, and now we’ve got a Michelin star here in Carton House – it feels really, really special. My family and friends have become regulars of The Morrison Room, this is a really proud moment for us all.”
Gary Rogers who’s the Executive Chef of Carton House, a Fairmont Managed Hotel, added, “I am so proud of this achievement from Adam and the team in The Morrison Room, this is the result of extremely hard work and dedication. We are really excited for the future”
Carton House, A Fairmont Managed Hotel, reopened in June 2021 after a two-year, multimillioneuro renovation and reimagining of the original house, surrounding hotel and stunning grounds and parkland. The refurbishment put the spectacular Palladian-style mansion, The Manor House, at the heart of the guest experience, with the particularly special addition of The Morrison Room, a spectacular room which has been transformed into the resort’s fine dining restaurant.
Heart & Soul
Hook & Ladder Elevates Multi-Site Eatery Operations with CBE Innova
Hook & Ladder, a family-owned, Irish-run business since 2013, has taken a bold step toward modernising its operations with the help of CBE Innova. With eight bustling eateries spread across Limerick, Dublin, and Waterford, supported by a centre of excellence operating seven days a week, the brand has built a reputation for delivering fresh, quality dishes daily. As the business has grown, it became clear that their existing EPoS system needed to evolve to meet the demands of a multi-site operation and a growing customer base.
That’s when Hook & Ladder decided to move to the next generation of EPoS with CBE Innova, a system that has revolutionised the way they operate. “We’ve been with CBE for years, and upgrading to Innova has been a game-changer,” says Andrew Moloney, Managing Director at Hook & Ladder. “It’s given us the flexibility and functionality we needed to grow the business, while also making things easier for our team and better for our customers The system just works ”
The improvements have been felt across the board With CBE’s cloud-based reporting and dashboards, Hook & Ladder now has centralised control of all eight eateries The dashboard ties together all our transactions, customer seating, and key operational data, making it easy to monitor activity in real-time and manage the business remotely “Being able to make site-specific changes and see everything in one place is a huge timesaver,” Andrew explains “Our accounts team relies heavily on the reports generated through Innova There are no discrepancies, and as any businesses will know, once the accounts department is happy, everyone is happy.”
On the floor, the changes have been equally transformative. The Apple-based Innova system (also available on Android) with its sleek iPads for table ordering and payment, has eliminated the need for bulky tills. The fully mobile setup allows staff to take orders, process payments, and even handle till transactions right from the table. Pre-loaded menu buttons have made ordering faster and more accurate, while real-time stock tracking ensures customers won’t be disappointed by unavailable menu items. “It’s a modern, trendy solution that fits perfectly with what we’re trying to do,” Andrew adds “Customers notice the difference, and so does our team ”
Hook & Ladder’s multi-concept operations, spanning sit-down eateries, takeaway services, and their centre of excellence, have benefited from the flexibility Innova provides to accommodate their specific business needs Features like integrated gift voucher sales within the system have added value for both customers and staff, while the ability to adapt the system to specific business needs has kept the team ahead of the curve “The CBE lads are great to work with,” Andrew says “It’s not just about the technology CBE has been really responsive to our needs, listening to our requirements, always delivering on time, and making sure the software is agile and works as we need it to. They don’t mess around, the customer service team are quick to respond, and the software does exactly what it’s supposed to do.”
Looking ahead, Hook & Ladder is excited to continue exploring how Innova can support their growth. “The days of manual processes and outdated systems are behind us,” Andrew says. “With CBE, we have the tech we need to manage the business today and nd into tomorrow.” By embracing nextgeneration Innova technology, Hook & La d for multi-site operations while staying true to its roots as a family-run business.
IMS
connect
product launch
| Our new suite of Energy Management solutions
Our suite of leading-edge IoT technologies is designed to monitor and control at an asset level, to deliver a data-driven pathway to net zero
IMS connect is thrilled to announce the launch of our innovative suite of Energy Management solutions, in partnership with Best Energy.
At IMS connect, we are driven by a passion for real environmental change – helping hospitality businesses to make a lasting, positive impact on the planet. Our range of energy management solutions is designed to propel your sustainability goals and help you achieve carbon neutrality through our hardware, software, and ongoing professional services. Whether you manage a hotel, serviced apartment, or aparthotel, our Net Zero Experience equips your hospitality business with the data, visibility, and energy efficiency solutions needed for net zero success.
A move towards sustainable efforts is essential for businesses in the hospitality industry in order to meet environmental reporting regulations, improve operational efficiency, significantly save on energy costs and meet guest expectations. Today’s guests increasingly prioritise eco-friendly accommodation, and commitments to carbon neutrality resonate with their values.
Our innovative IoT technology suite is designed to deliver your business impact from day one. All accessible at your fingertips through an app, it provides a comprehensive, minute-by-minute view of your energy usage along with smart recommendations and insights, enabling you to identify optimisations and unlock energy savings. By working with IMS connect, you can stay fully in control of your hospitality business’ energy management journey, with our full support along your net zero mission.
Find out more through our latest blog post here, or get in contact with us today at www.imsconnect.com
Leading hotel tech specialist hosts third annual Revenue Summit in Dublin
A leading provider of hotel technology has hosted its third annual Revenue Summit, where prominent and emerging figures from the UK and Irish hospitality industry explored key trends in revenue management and technology integration for 2025 and beyond.
Net Affinity, a market leader in the UK and Ireland with a growing portfolio of hotels internationally, welcomed more than 140 independent hoteliers to Dublin’s Castleknock Hotel on Tuesday 11th February.
Following an open address from William Cotter, Founder and Managing Director of Net Affinity, which is celebrating 25 years of supporting the industry this year, keynote speaker Maeve Walls, eCommerce Services Manager at Net Affinity, explored some of the most insightful data and trends from 2024 and early 2025.
Maeve discussed how hoteliers need to be mindful of guests’ preferred method of booking dependent on country, with January 2025 showing 62% of all bookings came from mobiles (72% in Ireland, 56% in UK, and 20% in the USA). The latter figure highlights the cultural nuances, with Americans still preferring to use desktops to book.
Looking at consumer behaviour, she also revealed that conversion rates are strongest when there are five or less packages to offer – with a 46% drop-off when hotels offer 15+ packages. Data also highlighted that 42% of all 2024 voucher purchases were made in December, with 5% bought on Christmas Eve. Finally, Maeve explored spikes in bookings for the year ahead caused by major events, such as Oasis performing throughout the summer. Using Dublin as an example, she showed how there were just 0.7% bookings prior to the announcement of the band’s August tour dates, but a 14% spike post-announcement.
Following on from this, the summit’s first of two discussion panels took place which covered ‘Revenue strategies for success in 2025’. Moderated by Gemma Hynes, Client Services Director at Net Affinity, panellists included Caroline Morrone, General Manager at Horwood House Hotel, Sharon Dunne, Revenue Manager at Bishop’s Gate Hotel Derry, Vanessa Davis, Director of Revenue at Glenlo Abbey Hotel & Estate, and Réamonn Mc Donnell, Director of Sales & Marketing at Tulfarris Hotel & Golf Resort
Key highlights of the discussion included how front desk and reservation teams should be educated on profit management and incentivised to upsell by giving them data to act on. Ideas on how to get a creative edge on sustainability over competitors were also explored, before the panellists delved into the importance of embracing change through digital tools and automations.
Another keynote speaker, Frank Zimmermann, Founder of Smarthotel, which partnered with Net Affinity last month to form one of the industry’s fastest growing technology groups for independent hotels and chains, discussed how hoteliers can maximise guests’ payment journeys. He shared how embedded payments automate payment processes, helping hoteliers eliminate manual work and providing them with comprehensive reporting and reconciliation tools.
The final panel discussion covered ‘What’s keeping hoteliers up at night?’ and was moderated by Sharon Cowley, Sales Director at Net Affinity. Her guests included John Burke, Managing Director at Armada Hotel, Nicky Logue, General Manager at Intercontinental Hotel Dublin, Janet Moore, General Manager at The Mespil Hotel, and Aidan O’Sullivan, General Manager at Kilkea Castle.
They shared stories on how they are having to adapt to rapid changes in booking trends through social media platforms like Tik Tok and WhatsApp. They also said they would be watching what US President Trump does carefully this year and how it may impact bookings from America. Finally, they acknowledged that despite all the uncertainty from fast-paced changes in the industry, hoteliers need to ensure the services they offer accurately match the prices charged to guests, recognising loyal customers need to be looked after
Reflecting on the event, William said: "The hospitality industry is evolving at an unprecedented pace, and events like the Revenue Summit are crucial in helping hoteliers stay ahead. This year’s discussions highlighted the power of data-driven decision-making, the growing role of automation, and the importance of adapting to changing guest behaviours. At Net Affinity, our focus remains on providing innovative technology and expert insights that empower hoteliers to drive direct bookings and long-term profitability. It’s fantastic to see so many industry leaders come together to share ideas and strategies for success in 2025 and beyond."
Founded in 2000 and headquartered in Dublin, Net Affinity simplifies the lives of hoteliers by delivering commercial success through direct bookings for independent, resort and group hotels. Its platform uses the latest booking engine technology on the market, driving a rapid increase in direct business and enabling hoteliers to focus on creating the best guest experiences. For more information on Net Affinity, visit: www.netaffinity.com.
Isabella Condon, 2023 Graduate, named Gold Service Scholar 2025.
Isabella is a recent graduate from Shannon College of Hotel Management. She hails from Co. Limerick and is currently working as junior assistant manager in the 2 Michelin Starred restaurant, Dinner by Heston Blumenthol in The Mandarin Oriental Hyde Park London where she began her final year placement journey.
Condon was selected as the Scholar from a pool of 10 winning finalists who competed in the competition final in January – the biggest final in the scholarship’s history – where they had to prepare for and serve a three-course lunch at the Corinthia London to a table of VIP guest.
EM Cup Team
What an incredible few days for EM Cup team @shannons_shine_emcup2025. 3 students; Tess, Rhys, Araya, Tereza and Fenella travelled to Maastricht with their tutors and college lecturers, Ms. Sarah Ryan and Ms. Celine Ryan.
They spent 5 days networking, planning, executing, challenging and for sure enjoying themselves and returned home with the recognition of "Best White Paper" and "First Place Networking Queen" for Tess!
Each student stepped out of their comfort zone and challenged themselves against the top hospitality schools in Europe. The networking opportunities were incredible, allowing students to mingle and establish relationships and connections with peers and professionals from different corners of the hospitality world.
CATEX Competition
Three students competed in the CATEX chef competition.
Anthony Finn 1st year - Tournedos of Beef á la Médicis Competition – Open Class (Bronze Medal)
Ivan Hanrahan 3rd year - Napkin Folding Competition – Open Class (Gold Medal)
Lauren McCormack 4th year BComm - Irish Fish Filleting Larder Skills and Cookery Competition, Junior Class (Silver Medal)
Labour Forecasting & Scheduling Module
Shannon College of Hotel Management
Thursday, April 3rd.
What is this course?
It’s a practical course to help learners find the perfect balance between quality management and labour management. It introduces the learners to the concept of managing payroll by using the productivity metric of "hours per unit".
Who is it for?
All Supervisors, Managers & HOD’s who are responsible for creating rotas, F&B Managers, Finance Managers, HR Managers, General Managers.
What will they learn?
Mangers will learn that labour forecasting is very different to revenue forecasting as it requires volume data (occupied rooms, covers, check-in's etc...) as opposed to revenue to accurately schedule labour and create more efficient rotas. Learners will be introduced to the concept of managing payroll by using the productivity metric of hours per unit. They will learn practical methods to create better rotas which are better aligned with the peaks and troughs of business levels using the 3's: “Right staff in the Right place at the Right time” to service guest demand. They will learn to use the "forecasting and scheduling cycle" which ensures that a robust methodical approach using data and not just intuition is applied when forecasting, scheduling, and monitoring labour utilisation.
Trainer
Tom McDermott, Agility Hospitality Tom is a certified LEAN Six Sigma Green Belt and has completed a Certificate in Data Analytics for Business from DKIT, along with a Professional Diploma in Transversal Skills from UCD and TU Dublin. Before founding Agility Hospitality, Tom gained international experience with Starwood, Cunard, Radisson, and Hilton. He ardently promotes a "bottom up & leader led" approach to continuous improvement, believing that fostering trusting and respectful relationships among leaders and team members unleashes creativity
Course Fee
€295pp
Please email fiona.duggan@universityofgalway.ie for further questions or to book a place.
