January 20, 2025 8:28 amPublished by Blathanaid Bergin
Why the reduction of Value Added Tax (VAT) rate to 9% is not the Silver Bullet. On engaging with a ... ...
January 15, 2025 3:20 pmPublished by Blathanaid Bergin
IT’S STILL ABOUT THE MONEY. Much has been written about the demise of the restaurant industry and how hundreds have ... ...
January 19, 2024 11:41 amPublished by Blathanaid Bergin
Why do people steal and what can you do to prevent it? The burglar does not always come in with ... ...
August 16, 2023 12:46 pmPublished by Blathanaid Bergin
WHAT KIND OF FOOD LANDSCAPE ARE EHOs TRYING TO CREATE? I am raging, properly blood boiling raging. Working across Ireland ... ...
July 26, 2023 1:55 pmPublished by Blathanaid Bergin
Alarming Rise in barely acceptable food offerings. There is much talk about local, sustainable, seasonal, and supporting independent businesses of ... ...
July 26, 2023 11:58 amPublished by Blathanaid Bergin
And start talking about Food Waste Prevention. Waste Management has become the new buzz word. We must manage waste, we ... ...
June 22, 2023 1:14 pmPublished by Blathanaid Bergin
We can’t have it every way So, we want it every way. We want the convenience of fast food on ... ...
April 5, 2023 2:18 pmPublished by Blathanaid Bergin
Credit where its due. Having recently detailed an awful service experience in several restaurants, it is only right to balance ... ...
April 5, 2023 2:14 pmPublished by Blathanaid Bergin
CHEF SHIFT Long ingrained habits it is said, take at least 21 days to break and move to a new ... ...
January 16, 2023 4:19 pmPublished by Blathanaid Bergin
STOP BLAMING YOUR STAFF ‘He looks terrified!’ As a well-groomed young man wandered from table to table with plates ... ...
October 6, 2022 12:49 pmPublished by Blathanaid Bergin
On a recent visit to the beautiful island of Ischia and the city of Naples in southern Italy, a culinary ... ...
August 16, 2022 2:39 pmPublished by Blathanaid Bergin
Fancy a Cuppa? Has the tea revolution begun? From anecdotal evidence, it is a slow boil. The last two decades ... ...
August 16, 2022 2:36 pmPublished by Blathanaid Bergin
On June 30th, 2022, respected food writer Katy McGuinness published an article in the Irish Independent describing what is currently ... ...
November 11, 2021 12:28 pmPublished by Blathanaid Bergin
YOU WANT HOW MUCH FOR THAT? When did the narrative about the cost of food change? At what point did ... ...
October 28, 2021 1:23 pmPublished by Blathanaid Bergin
TIPPING- WHAT IS THE POINT? So, how has it come to this? The government are once again legislating on tips. ... ...
October 28, 2021 11:44 amPublished by Blathanaid Bergin
WHY ARE WE SO CROSS? Alright, let’s all agree that the last 2 years has not been easy for ... ...
September 16, 2021 3:24 pmPublished by Blathanaid Bergin
THE DEMISE OF SERVICE SKILLS IN HOSPITALITY. It might seem like whinging when there are much bigger issues to address ... ...
April 28, 2021 11:39 amPublished by Blathanaid Bergin
It was ‘onboarding’ that tipped me over the edge. Is there a corporate wormhole where perfectly acceptable words with a ... ...
March 5, 2021 12:52 pmPublished by Blathanaid Bergin
Are you Lonely in Business Today? It’s a different kind of lonely. This loneliness of a business owner is an ... ...
March 5, 2021 12:41 pmPublished by Blathanaid Bergin
‘MY MOMA NEVER TOLD ME THERE WOULD-BE DAYS LIKE THIS’ Van Morrison It’s been a long time since I woke ... ...
July 20, 2020 12:26 pmPublished by Blathanaid Bergin
HOW CAN THE CURRENT DELIVERY MODEL WORK FOR RESTAURANTS? ‘Everyone’ almost without exception thinks that having a restaurant quality meal/pizza/curry/ ... ...
June 30, 2020 12:09 pmPublished by Blathanaid Bergin
FOOD WASTE BEGINS WITH MENU PLANNING and continues with MENU DESIGN. The restaurant industry is about to reopen after a ... ...
June 29, 2020 12:29 pmPublished by Blathanaid Bergin
The last few months have been tough. Now, as we prepare to reopen to all of the new realities post ... ...
June 18, 2020 1:24 pmPublished by Blathanaid Bergin
Breakfast Blues Why do so many hotels, which do so many other things so well; serve brutal breakfasts? Of course, ... ...
June 17, 2020 12:45 pmPublished by Blathanaid Bergin
How do we provide hospitality while staying apart? How do we regain control and learn to live with COVID19? What ... ...
August 16, 2019 10:57 amPublished by Blathanaid Bergin
SERIOUSLY! WHY ARE ENVIRONMENTAL HEALTH OFFICERS STILL ADVOCATING PLASTIC BOARDS? It is incomprehensible in a world awash with information and ... ...
August 12, 2019 12:13 pmPublished by Blathanaid Bergin
FAMILY FORTUNE Many of Ireland’s best restaurants/ pubs/ eateries are owned and run by families, some third and fourth generation ... ...
July 2, 2019 10:57 amPublished by Blathanaid Bergin
‘IT TAKES A VILLAGE’ ’ There is a proverb that states ‘It takes a village to raise a child’. ... ...
June 5, 2019 2:55 pmPublished by Blathanaid Bergin
Why are commercial kitchens and stress so often mentioned in the same sentence? What is it about commercial kitchens that ... ...
January 21, 2019 1:09 pmPublished by Blathanaid Bergin
RESILIENT RESTAURANTS New restaurants openings are interesting. Many bring new ideas, push out untried concepts, expand our knowledge and exposure ... ...
October 19, 2018 8:33 amPublished by Blathanaid Bergin
WHEN TO SAY NO TO THE EHO? Regulation is necessary in a fully functioning society. It helps us to stop ... ...
September 19, 2018 1:28 pmPublished by Blathanaid Bergin
Having spent yet another day listening to a food industry client relate one unpleasant chef related incident after another, it ... ...
September 10, 2018 3:42 pmPublished by Blathanaid Bergin
The Domino Effect of Menu Planning The menu has such hidden power that it can make or break a restaurant/pub/cafe ... ...
September 10, 2018 3:38 pmPublished by Blathanaid Bergin
Elevating Food from Fodder Fodder – noun ‘food, especially dried hay or straw, for cattle and other livestock’. On ... ...
September 10, 2018 3:30 pmPublished by Blathanaid Bergin
There was a horrendous practice termed ‘death by a thousand cuts’in a far eastern country until the early years of ... ...
February 15, 2018 12:58 pmPublished by Blathanaid Bergin
THE PLASTIC ‘ELEPHANT’ IN THE RESTAURANT ‘ROOM’ Plastic is in the news at the moment. It has occurred to us ... ...
January 2, 2018 10:06 pmPublished by grahilio719
A google search for ‘No Shows in Restaurants’ turned up 97,300,000 matches. Goes to show that this issue is pretty ... ...
July 1, 2016 9:51 pmPublished by grahilio719
Irish officialdom may need to examine its conscience in relation to how it is making increasingly stressful, conflicting, challenging and ... ...
March 23, 2016 10:05 pmPublished by grahilio719
Failte Ireland tweeted this morning about the great news that 190 New Chefs have just finished a ten week training ... ...
February 19, 2016 10:08 pmPublished by grahilio719
The Self Employed Who in their right mind would be self employed in Ireland today? Government bodies, ministers, wanna be ... ...
November 27, 2015 10:22 pmPublished by grahilio719
Why are we Talking about Calories when Sugar seems to be the Problem? The Irish government is in the process ... ...
October 23, 2015 10:23 pmPublished by grahilio719
Food on the edge, the two day chef conclave in Galway was easily the most enjoyable, informative and thought provoking ... ...
October 16, 2015 10:19 pmPublished by grahilio719
The great American Restaurateur Danny Meyer has a lot to say about hospitality, and as the owner of a great ... ...
August 31, 2015 10:30 pmPublished by grahilio719
Georgina Campbell of Georgina Campbell Ireland Guides recently noted “Many a good kitchen is let down by front of house, ... ...
August 19, 2015 10:25 pmPublished by grahilio719
Taking a perfect apple pie from the oven, transforming a bowl of ruby raspberries to a soft summer fool, poaching ... ...
August 12, 2015 10:33 pmPublished by grahilio719
A café or restaurant is like an orchestra. If you have ever seen and heard one in full and perfect ... ...
July 18, 2015 10:36 pmPublished by grahilio719
A curious change has come over the restaurant/café/pub industry in recent years which I have been watching with interest. Many ... ...
September 11, 2014 11:29 pmPublished by grahilio719
If there is one word that seems to encapsulate Blathnaid Bergin’s consultative style it is practical. Anyone who has completed ... ...
December 18, 2013 11:34 pmPublished by grahilio719
Georgina Campbell recently commented on what she felt are the poor levels of service in the hospitality sector in Ireland. ... ...
August 19, 2011 10:37 pmPublished by grahilio719
What does it really matter when another restaurant closes? It is just another business corpse to be tossed on the ... ...
June 1, 2011 10:40 pmPublished by grahilio719
‘It’s a question of doing the ordinary things extraordinarily well.’ (F.Prager- Founder of Movenpick) Irish Publicans are very good at ... ...
April 22, 2011 10:43 pmPublished by grahilio719
Doing for caterers what Feargal Quinn did for shops in his TV series Retail Therapy, professional restaurant adviser Blathnaid Bergin ... ...
April 21, 2011 10:58 pmPublished by grahilio719
QUESTION I run a 60-seater restaurant in a reasonably busy market town in the South East. Our offering is not ... ...
April 21, 2011 10:45 pmPublished by grahilio719
Pub Challenge Another Pub is in trouble. Money has been carefully spent on refurbishing it in an effort to entice ... ...
February 2, 2011 11:00 pmPublished by grahilio719
Can restaurateurs return to school to boost their profits? Blathnaid Bergin says there is more to running a successful food ... ...
January 5, 2011 11:04 pmPublished by grahilio719
January 5th 2011. The New Year period saw frantic efforts to inject joy, optimism and all round good cheer into ... ...
November 28, 2010 11:05 pmPublished by grahilio719
Having just completed the first exhilirating and energising 12 Week Certificate Course in Restaurant & Kitchen Management at the School ... ...
September 27, 2010 11:23 pmPublished by grahilio719
Trying to define what makes a restaurant great is like trying to catch a moonbeam and hold it in your ... ...
September 13, 2010 11:24 pmPublished by grahilio719
August 23rd 2010 and a group of very enthusiastic people with a dream to open a food service business hit ... ...
July 26, 2010 11:26 pmPublished by grahilio719
Many publicans would much prefer that someone else would worry about their food operation while they look after what they ... ...
July 20, 2010 11:06 pmPublished by grahilio719
For a country which has been gifted with some of the greatest natural food resources in europe, Croatians take their ... ...
July 8, 2010 11:07 pmPublished by grahilio719
Croatia is an interesting country. we are in southern croatia, about 20 minutes south of Dubrovnik in a gorgeous seaside ... ...
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