Restaurants

Press Up goes Indian

The Press Up Entertainment Group has announced that it is opening a new Indian restaurant called Doolally on Dublin's South Richmond Street on Wednesday September 11.

Doolally's menu was created in collaboration with Indian chef Alfred Prasad, who said, "I feel fortunate to be a part of such a fun food story in Dublin. My culinary philosophy of heritage, health and happiness lies at the very core of my cooking. For Doolally, I have drawn inspiration from the heartbeats of India - bustling streets and bazaars, vast and vibrant coastline, and its diverse, eclectic history. It has been a wonderful experience collaborating with Press Up and bringing to you the best of Indian-Irish bonhomie."

Meet the 'Smart' restaurant

Technology is a crucial element in running a restaurant, from the cash register, to the kitchen, to taking reservations.

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In a world surrounded by technology, innovators are constantly coming up with new solutions for every industry, including hospitality. The restaurant business has been entirely transformed by technology, which has made the management easier, more efficient and more profitable.

The next-generation customer is technologically savvy, connected and has the highest expectations yet. It is more important than ever for restaurants to stay ahead of the game and invest in the newest technology innovations in order to maintain a competitive edge. Simply having good food is often no longer enough to keep a restaurant in business. Customers want personal, effortless and engaging experiences from the initial booking, to the service throughout their meal, right through to when they get their bill.

Chapter One Breaks Even

Chapter One restaurant marginally increased its revenues to €2.698m in the 12 months to the end of February 2015.

The firm’s accounts show that the business broke even last year, recording a modest loss of €595.

However, the small loss, following the previous year’s pre-tax profits of €12,776, arises from chef Ross Lewis and his fellow director and shareholder, Martin Corbett increasing their aggregate pay last year by 44% from €366,416 to €530,434.

Brogue Inn Re-Opens

Fiona Kirby and her husband Kevin Cotter have re-opened the Brogue Inn, Tralee, creating 35 jobs.

The pub and restaurant have been closed since April of last year but have reopened under new ownership.

Ms Kirby is a daughter of the late Bill Kirby the former owner who developed the premises into a popular drinking, dining and entertainment venue.

Thorntons Takes Restaurant Gong

The winners of the prestigious FOOD&WINE Magazine Restaurant of the Year Awards in association with Nespresso Business Solutions were announced at a gala luncheon in The InterContinental, Dublin, yesterday. Guests were treated to a five-course meal with perfectly matched wines courtesy of wine distributor Febvre and Company Limited.

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Thornton’s Restaurant, owned by one of Ireland’s leading chefs Kevin Thornton, was given the prestigious title of FOOD&WINE Magazine Restaurant of the Year 2015. Celebrating 25 years in business this year, it continues to be one of the most exciting and innovative dining experiences in the country.

Stephen Toman of Ox, Belfast, was not only named overall FOOD&WINE Magazine chef of the year 2015, he also took home the award for Best Chef Ulster. Ox, Belfast also scooped another award for Best Restaurant Ulster for the second year running.