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Sustainability Awards Deadline Looms

 Food & Bev Live – one of Ireland’s largest foodservice industry events, celebrating...

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Awards for Foodservice Suppliers
Organised by the industry for the industry, Food & Bev Live returns to the Citywest Dublin on th...

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'Food Service Must Cut Waste' says Mahony
The Food service industry must play its part in reducing food waste,  Noel Mahony, chief execut...

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Hotels dump food worth €180m.
 The EPA released a research report last week – “Reducing Commercial Food Waste in Ireland”alon...

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Sustainability Awards Deadline Looms
Awards for Foodservice Suppliers
'Food Service Must Cut Waste' says Mahony ...
Hotels dump food worth €180m.


Profit dip at Clarence

Profits at the four-star Clarence hotel fell by nearly a quarter last year.
Accounts filed at Companies Office show that Brushfield Ltd, trading as the Clarence Hotel, recorded profits of €764,963 – a drop of 23.5 per cent on the €1 million recorded in 2017.
 clarenceIn June, Bono, the Edge and Paddy McKillen snr sold the leasehold of the hotel to Paddy McKillen jnr’s Press Up Group. However, the three men retain ownership of the hotel building which was leased to the operating group for €770,000 last year.

Developers seek higher hostel

 The developers of a large new hostel in Dublin city centre are to make a fresh bid to secure planning permission for an additional two floors.
Abbey Cottages has lodged an appeal with An Bord Pleanála against the recent decision of Dublin City Council to reject the company’s application for revised plans for the hostel on Upper Abbey Street.
 The developers are seeking permission for a number of modifications to the original design to allow the construction of two new floors which would see the total number of rooms increase from 127 to 151 in an 11-storey building which would accommodate 634 guests.
The changes also include a revision to a number of basement levels as well the removal of first floor bedrooms to allow for dining facilities
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Bumper Cruise Year for Cork

The  Port of Cork will welcome cruise liners all year round in 2020, with a record 107 ships booked, some of which will dock at a new terminal which will be opened at Marino cobh1018Point, near Cobh.
The number of passengers and crew arriving in Cork in 2020 is estimated at 260,000, up 17,000 on this year.
 Another record will be broken as 10 of the ships visiting Cork next year will have dedicated spare capacity on board to take on Irish passengers who want to experience short cruises around Ireland and Britain.


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Brexit will disrupt Foodservice growth


Brexit disruption to the food services industry is likely to slow sales growth and complicate sourcing of ingredients, according to the annual Foodservice Market Insights report from Bord Bia, which sees a loss of British tourist trade and tougher UK supply chains as the top Brexit worries for food providers.
 Consumers will spend €8.55bn on out-of-home food and drink this year, 4.5pc higher than in 2018, the report found - but slower growth of 4.2pc annually is forecast for the coming three years.
 "The Irish food service industry has been growing at robust levels for several years, but warning signs are on the horizon," said Maureen Gahan, a food service specialist at Bord Bia."Industry operators, and food and drink suppliers alike should be examining options and alternative strategic plans in the event of a slowdown," she said.
 The report said operators and distributors must keep "actively working to identify alternatives to sourcing products from the UK". It said: "This may include focusing more on Irish goods, as well as evaluating continental Europe or even North America as a source for certain products."
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Doolin Hotel is Carbon Neutral

A hotel on the Wild Atlantic Way has become the first hotel in Ireland awarded carbon neutral status.doolinhotel1119
Hotel Doolin in Co Clare has been recognised by The Green Hospitality Programme for its implementation of a carbon and waste reduction plan - and for offsetting carbon emissions by planting trees.
A green team was established at the hotel in 2012 with the aim of reducing the hotel's carbon footprint, while also increasing the hotel's involvement with the community.
 Green team manager, Áine Martin, said:


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