Inside Tourism Business Fáilte Ireland

How can technology help you streamline your operations and run your business more efficiently? What should you consider before investing in new technology? And how can tech help you to adhere to social distancing guidelines without losing the personal touch? Professor Peter Jones of the eHotelier Academy and Bryan Davern of the Press Up Hospitality Group, answer all these questions and more when they share their insights with host Ruth Hegarty in the seventh and final episode of the Insi...

Data – how to gather it, how to interpret it, and how to use it to inform your business strategy – is the hot topic in the penultimate episode of Inside Food. Host Ruth Hegarty makes sense of the numbers with Karl Purdy of Coffeeangel in Dublin and Louise Palmer-Masterton of Stem & Glory in Cambridge and London. Resources: You can find a range of tools to help you analyse your data in Fáilte Ireland’s new Breakfast Innovation Toolkit. A full transcript of this discussion ...

In episode 5 of Inside Food, host Ruth Hegarty is joined by Phillip O’Neill of Clayton Hotel Dublin Airport and Cariona Neary of Neary Marketing to discuss how COVID-19 has impacted operations and investigate how businesses can upskill staff and increase sales in an era of social distancing. Resources: You can find a range of tools to help you streamline operations and train staff in Fáilte Ireland’s new Breakfast Innovation Toolkit. The Service to Sales programme will ...

An estimated 150,000 tonnes of food is wasted in the Irish food service sector every year while globally approximately one-third of all food produced goes to waste.* Not only is this hugely damaging to the environment, it also has a very real impact on businesses’ profitability. In the fourth episode of Inside Food chefs Niall Hill and Maurice McGeehan chat to host Ruth Hegarty about food waste in all its forms and discuss how to not only reduce it, but to avoid it entirely. *...

With food costs accounting for up to a third of the cost of sales, it is crucial that businesses understand the fundamentals of food cost management. Chefs Niall Hill and Mark Anderson join host Ruth Hegarty for this fast-paced discussion on controlling food costs and share their advice on: Smart purchasing Menu development and innovation Margin erosion Yield analysis Resources: You will find practical tools to help you control your food costs in Fáil...

Inside Food host Ruth Hegarty delves into the science of menu engineering in this fascinating discussion with chef Niall Hill and Managing Director of The Twelve Hotel, Fergus O’Halloran. Listen now to learn how to design your menus to increase sales of high-margin dishes and in turn boost profits. Niall and Fergus share their insights on: The science of menu engineering The importance of menu design Cross-functional dishes to increase efficiencies Developing outdoor ...