Tag: Restaurants

Opening date for Krispy’s Kreme first Irish store announced

Posted on | by Aisling Rafferty

After months of anticipation, the opening date for Ireland’s first Krispy Kreme has been announced.

The US doughnut giant is opening in the Blanchardstown Shopping Centre after receiving planning permission from Fingal County Council yesterday. The news comes nearly two years after the possibility of an Irish Krispy Kreme hit the news.The planning permission granted to the retailer allows for a large ‘factory store’, a retail and production unit in the shopping centre, including a drive-thru. All going to plan, customers can expect an October opening date for the store. All 16 varieties of Krispy Kreme’s doughnuts will be available in share boxes or individually. The drive-through option will be available seven days per week. Kreme shakes, tea, coffee and other refreshments will also be available in-store and to take away.

According to the Irish Sun, Ireland Country Director Alex Drysdale said: “It is with great excitement that we today announce that the OG of doughnuts, Krispy Kreme Original Glazed, is coming to Ireland this October along with many other delicious flavours for Irish customers to enjoy.” He said “Our Blanchardstown build is underway and we will soon be announcing recruitment details for our Irish operation. We look forward to welcoming all our Irish fans, and those yet to have their first Krispy Kreme experience, through our doors and our drive-thru this October.”

Founded in 1937 by Vernon Rudolph in Winston-Salem, North Carolina, Krispy Kreme is a listed company with more than 1,300 stores in 31 countries

Tackling the Chef Crisis: Eimhear O’Dalaigh

Posted on | by Aisling Rafferty

In Part 2 of our Tackling the Chef Crisis series, consultant Eimhear O’Dalaigh discusses how she has seen the problem progress throughout her career as both a Chef and in recruitment…

The Chef crisis is not new, but have you seen the problem change and/or worsen in recent years?

Throughout my career as a Chef the shortage of chefs was always omnipresent but yes, the problem is definitely getting worse. We see it on a day-to-day basis in recruitment, there are definitely fewer chefs answering ads, responding to emails or willing to continue pursuing a career in the industry.

What, in your opinion, is the main cause of the chef shortage?

The job itself is quite hard and requires a lot of dedication and drive to remain in the industry long-term. The fall-out rate is very high in the industry. When I trained there were 30 in my class and out of this, only one is still working as a chef. Personally, I feel the hours are the predominant problem.

Is the problem industry-wide or worse depending on location, restaurant vs hotel or star rating?

I feel the problem is affecting restaurants, hotels and catering facilities of all levels across the board but it does seem that both the lower and higher end [Michelin and Five Star] of the spectrum seem to be having an easier time of it in terms of attracting and retaining quality Chefs.

What in your opinion is the solution(s) to the problem?

From the government’s side of things, I think a comprehensive training programme needs to be reinstated [like Cert] with proper work placements and from the industry side, the weekly hours need to be capped at 45. Often businesses are just shooting themselves in the foot by overworking their staff so they leave the industry and then don’t learn from their mistakes.All sides need to sit down and look at the problem and the potential solutions. They should get ideas from chefs, restaurants, educators, hoteliers, students and the people who have left the industry. The Government should also look at a program, similar to the one they use for nurses as there is a large pool of highly trained and experienced chefs in the states and the middle east that could be enticed over here if a visa programme were available
Do you think that there is a lack of incentives to work in the industry? What can be done to attract people to careers in the industry?

That is a difficult one to answer. Comprehensive training programs, treating it as a profession and not as a trade, trying to be a little better with work/life balance.

Stellar growth for foodservice industry on the menu again in 2017

Posted on | by Aisling Rafferty

 

Ireland’s food service industry experienced massive growth in 2016, reaching a record €7.5bn. This positive trend looks set to continue next year and is expected to reach up to €9bn by 2020.The vast majority of spending is taking place in the Republic, which is responsible for nearly €5.4bn, 72%of the total. Consumers in the North of Ireland spent around 2.2bn in the last year.

The food service market includes anywhere outside the home that food is consumed including restaurants, hotels, coffee shops, workplace catering, hospitals etc.Despite the economic uncertainty brought by Brexit, the Irish food industry has weathered the storm well and the forecast remains positive. Ireland’s economy has been on the up, with strong employment levels, for the past number of years and although that growth is expected to even out to more moderate levels next year, households will still maintain an increased amount of disposable income.

The reduction of VAT on food to 9% has also stimulated the industry. In 2011, the Government reduced VAT on food and accommodation, which had the welcome effect of boosting tourism at a particularly shaky time for the industry, and the economy as a whole. Despite the recovery, the Government announced in their latest Budget, the VAT rate in both of these sectors will remain low.

Tourism has grown at a record pace this year, with 2016 seeing an increase of 13% in overseas visitors, leading to the much documented shortage in hotel accommodation. The numbers of business travellers to the country have also increased with hotels catering for conferences and events benefiting and experiencing particularly impressive growth.

A recent Bord Bia report showed that so-called ‘Quick Service Restaurants’ accounted for 34% of all revenue in the sector. Pubs accounted for 20% while hotels were responsible for 19% of the overall take. Cafes and coffee shops had a 5% market share.

Food service 2016 (1)

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Nine Dublin Restaurants included in Michelin City Guide

Posted on | by Aisling Rafferty

Dublin is well on its way to becoming one of the most revered cities in Europe in terms of exquisite food. The Michelin Main Cities of Europe Guide is an annual publication which lists over 3,900 restaurants and hotels across 46 cities and 20 countries throughout Europe.

Nine new restaurants in Dublin gained recognition and are acknowledged as Michelin acknowledged eateries. The full list of newcomers:

  • Restaurant Patrick Guilbaud
  • Chapter One
  • L’Ecrivain
  • The Greenhouse
  • Pichet
  • The Pig’s Ear
  • Delahunt
  • Pigeon House
  • Etto

Loam in Galway was another inclusion outside of the capital.