Author Archives for Blathnaid Bergin

About Blathnaid Bergin

Blathnaid Bergin
The Business of Food
Owner and Founder

My mission is simple – ‘to help those starting a business to get it right and those already in business to make the top and bottom line better”.
Blathnaid grew up in a family business, known as a General Merchants. Her family were all things to all people in the local community. This included the groceries, telecoms, correspondence, social life – pub; afterlife – undertaking; travel- service station; agricultural – fertilizer, grain, wool, etc and much more.
Having grown up steeped in business, the desire to be self-employed was in the blood. Self-employed from the age of 29 having graduated from the world renowned Shannon College of Hotel Management and worked in the hotel industry for a number of years, before setting up her own catering business and cookery school.
Totally enthralled by entrepreneurs, she has worked as an advisor to all sectors of the hospitality industry since 1991. It was this experience and ongoing involvement in the industry which prompted her to set up The Business of Food in 2010. She has devised unique courses for the business side of food and acts as consultant to many hospitality businesses - both start-ups (a speciality) and ongoing operations.
Blathnaid has been the Business Lecturer to the Ballymaloe Cookery School on their world- renowned Certificate Course for the past 20 years and is Food and Beverage Operations Trainer on the Licensed Vintners Association Diploma in Bar Management. Blathnaid is also a keynote speaker at her Alma Mater, Shannon College of Hotel Management.
Her quest for knowledge is ongoing having completed a Masters in Hospitality Management, and many Diplomas in Training and Adult Education, Mediation and Conflict Intervention, Mindfulness Based Interventions and Lean Six Sigma (Green and Yellow Belt).
The courses – many of which are now online include the signature Business of Food Course (Online – 80 hours), Growing your Business; Business of Catering; Adding Food to your Pub – delivered in association with the Vintners Federation of Ireland; Train the Trainer and Bespoke courses designed for individual clients with specific needs. The National Organic Training Skillnet (NOTS) has been and continues to be supportive of The Business of Food Courses providing part funding for participants who are eligible.

THIS NARRATIVE MUST CHANGE.

November 11, 2021 12:28 pm Published by Comments Off on THIS NARRATIVE MUST CHANGE. YOU WANT HOW MUCH FOR THAT? When did the narrative about the cost of food change? At what point did ... ...

TIPPING – WHAT IS THE POINT?

October 28, 2021 1:23 pm Published by Comments Off on TIPPING – WHAT IS THE POINT? TIPPING- WHAT IS THE POINT? So, how has it come to this? The government are once again legislating on tips. ... ...

WHY ARE WE SO CROSS ?

October 28, 2021 11:44 am Published by Comments Off on WHY ARE WE SO CROSS ? WHY ARE WE SO CROSS?                 Alright, let’s all agree that the last 2 years has not been easy for ... ...

SERVICE SKILLS DEMISE

September 16, 2021 3:24 pm Published by Comments Off on SERVICE SKILLS DEMISE THE DEMISE OF SERVICE SKILLS IN HOSPITALITY. It might seem like whinging when there are much bigger issues to address ... ...

‘ONBOARDING’ TIPPED IT

April 28, 2021 11:39 am Published by Comments Off on ‘ONBOARDING’ TIPPED IT It was ‘onboarding’ that tipped me over the edge. Is there a corporate wormhole where perfectly acceptable words with a ... ...

SELF EMPLOYMENT LONLINESS.

March 5, 2021 12:52 pm Published by Comments Off on SELF EMPLOYMENT LONLINESS. Are you Lonely in Business Today? It’s a different kind of lonely. This loneliness of a business owner is an ... ...

DAYS LIKE THIS

March 5, 2021 12:41 pm Published by Comments Off on DAYS LIKE THIS ‘MY MOMA NEVER TOLD ME THERE WOULD-BE DAYS LIKE THIS’ Van Morrison It’s been a long time since I woke ... ...

AM I MISSING SOMETHING?

July 20, 2020 12:26 pm Published by Comments Off on AM I MISSING SOMETHING? HOW CAN THE CURRENT DELIVERY MODEL WORK FOR RESTAURANTS? ‘Everyone’ almost without exception thinks that having a restaurant quality meal/pizza/curry/ ... ...

MENU PLANNING AND FOOD WASTE

June 30, 2020 12:09 pm Published by Comments Off on MENU PLANNING AND FOOD WASTE FOOD WASTE BEGINS WITH MENU PLANNING and continues with MENU DESIGN. The restaurant industry is about to reopen after a ... ...

REOPENING – WHAT NEXT?

June 29, 2020 12:29 pm Published by Comments Off on REOPENING – WHAT NEXT? The last few months have been tough. Now, as we prepare to reopen to all of the new realities post ... ...

BRUTAL BREAKFASTS

June 18, 2020 1:24 pm Published by Comments Off on BRUTAL BREAKFASTS Breakfast Blues Why do so many hotels, which do so many other things so well; serve brutal breakfasts? Of course, ... ...

CLOSED – WHAT NOW?

June 17, 2020 12:45 pm Published by Comments Off on CLOSED – WHAT NOW? How do we provide hospitality while staying apart? How do we regain control and learn to live with COVID19? What ... ...

PLASTIC BOARDS – WHY?

August 16, 2019 10:57 am Published by Comments Off on PLASTIC BOARDS – WHY? SERIOUSLY! WHY ARE ENVIRONMENTAL HEALTH OFFICERS STILL ADVOCATING PLASTIC BOARDS? It is incomprehensible in a world awash with information and ... ...

THE FAMILY BUSINESS- FRAUGHT OR FUN?

August 12, 2019 12:13 pm Published by Comments Off on THE FAMILY BUSINESS- FRAUGHT OR FUN? FAMILY FORTUNE Many of Ireland’s best restaurants/ pubs/ eateries are owned and run by families, some third and fourth generation ... ...

ENDING TOXIC CULTURES

July 2, 2019 10:57 am Published by Comments Off on ENDING TOXIC CULTURES ‘IT TAKES A VILLAGE’  ’   There is a proverb that states ‘It takes a village to raise a child’. ... ...

BOILING OVER

June 5, 2019 2:55 pm Published by Comments Off on BOILING OVER Why are commercial kitchens and stress so often mentioned in the same sentence? What is it about commercial kitchens that ... ...

RESILIENT RESTAURANT

January 21, 2019 1:09 pm Published by Comments Off on RESILIENT RESTAURANT RESILIENT RESTAURANTS New restaurants openings are interesting. Many bring new ideas, push out untried concepts, expand our knowledge and exposure ... ...

WHEN TO SAY NO TO THE EHO

October 19, 2018 8:33 am Published by Comments Off on WHEN TO SAY NO TO THE EHO WHEN TO SAY NO TO THE EHO? Regulation is necessary in a fully functioning society. It helps us to stop ... ...

WHAT’S WRONG WITH CHEFS

September 19, 2018 1:28 pm Published by Comments Off on WHAT’S WRONG WITH CHEFS Having spent yet another day listening to a food industry client relate one unpleasant chef related incident after another, it ... ...

HIDDEN POWER OF THE MENU

September 10, 2018 3:42 pm Published by Comments Off on HIDDEN POWER OF THE MENU The Domino Effect of Menu Planning The menu has such hidden power that it can make or break a restaurant/pub/cafe ... ...

ELEVATING FOOD

September 10, 2018 3:38 pm Published by Comments Off on ELEVATING FOOD Elevating Food from Fodder   Fodder – noun ‘food, especially dried hay or straw, for cattle and other livestock’. On ... ...

WHY DO RESTAURANTS CLOSE?

September 10, 2018 3:30 pm Published by Comments Off on WHY DO RESTAURANTS CLOSE? There was a horrendous practice termed ‘death by a thousand cuts’in a far eastern country until the early years of ... ...

THE PLASTIC ‘ELEPHANT IN THE ROOM’

February 15, 2018 12:58 pm Published by Comments Off on THE PLASTIC ‘ELEPHANT IN THE ROOM’ THE PLASTIC ‘ELEPHANT’ IN THE RESTAURANT ‘ROOM’ Plastic is in the news at the moment. It has occurred to us ... ...