Welcome to the December Edition of Bord Bia's Ireland Market Foodservice Newsletter
To confirm that recordings of presentations and panel sessions from our 2025 Foodservice seminar are now available on the Bord Bia website here.
If you would like a .pdf copy of the full report, please email thethinkinghouse@bordbia.ie
As this is our last Foodservice Newsletter in 2025, we would like to wish all of our subscribers a happy and healthy Christmas and New Year’s break and look forward to connecting with you all again in 2026.
Monthly Spotlight: Meeting Gen Z consumers where they are at
A viral TikTok video that was posted in early November kickstarted a “quarter zip” trend that in turn resulted in in sales for quarter zips amount 18 – 24 year old males increasing by 25%! Leveraging real-time cultural conversations with Gen Z consumers, Wendy’s has launched a “quarter sip” promotion, offering any-size soft drinks for just 25 cent between 8th – 14th December and when purchased using the Wendy’s App. A great example of meeting younger consumers where they are at and using Limited Time Offerings (LTOs) in order to encourage them out of their homes and in-store.
General Industry News
Ireland Positions Itself as a ‘Foodie’ Holiday Destination
The Irish Times – 01.12.2025
The Government’s new tourism policy, A New Era for Irish Tourism, aims to attract one million extra visitors annually and grow overseas revenue to €9 billion by 2031. The plan highlights Ireland’s food culture as a key draw, alongside regional development and seasonal events such as Winter in Dublin and St Patrick’s Day. Minister Peter Burke stressed digitalisation for SMEs, noting that 80% of travelers plan online and 30% use AI tools. With 11,500 new bed spaces and a 17% rise in winter flights, the outlook is positive for foodservice operators leveraging Ireland’s culinary reputation and extended tourism season.
Regional Restaurant Growth Signals Strong 2026 Outlook
Meaningful Vision– 27.11.2025
Ireland’s foodservice sector is ending the year on a high, with regional expansion offsetting Dublin’s slowdown. Northern and Western counties posted outlet growth of up to 18%, driven by new openings from major chains and strong suburban demand. Pizza operators and casual dining formats are thriving, while leisure and events continue to boost footfall. Analysts predict decentralisation and menu innovation will fuel further growth in 2026, reinforcing foodservice as a key pillar of Ireland’s hospitality economy.
Quick Service Restaurant (QSR) & Pub Sector
Applegreen to Open Taco Bell and M&S Food in Ballincollig
Shelf Life – 08.12.2025
Applegreen will open a new Taco Bell restaurant at its Ballincollig forecourt in Co. Cork, 9 December, as part of a major site refurbishment. The upgrade also includes an M&S Food shop-in-shop and a new Crafted Kitchen & Deli concept, enhancing the retailer’s foodservice offer. This marks Taco Bell’s third Irish outlet following recent openings in Dunshaughlin and Lusk. Applegreen confirmed the investment is part of a €50 million programme to upgrade its network, with further Taco Bell locations planned for 2026.
Wingstop’s First Irish Restaurant Opens
Hospitality and Catering News– 08.12.2025
Wingstop has officially opened its first Irish restaurant today at Liffey Valley Shopping Centre, Dublin. Known for its bold flavours, the menu features signature wings, tenders, burgers, sides, milkshakes, and churros. Fans can also order via Deliveroo, with more locations planned across Ireland in 2026. CEO Chris Sherriff highlighted the brand’s ambition to connect with Dublin’s vibrant food and music culture, promising “unforgettable flavour experiences” for Irish consumers.
Hotel & Restaurant Sector
Record Year for Irish Hotel Transactions – €1.7bn Deals Forecasted
CBRE Ireland – 03.12.2025
Ireland’s hotel market is closing 2025 on a high, with transaction volumes expected to hit €1.7 billion, surpassing previous records. Major deals include the Dalata Hotel Group portfolio sale, the Irish Government’s €148m acquisition of Citywest Hotel, and Leonardo Hotels’ €34.1m buyout of Dublin’s Hard Rock Hotel. Regional appetite remains strong, with acquisitions of properties such as Hotel Kilmore (Cavan) and Kilkenny Ormonde Hotel. Dublin continues to lead performance with 85% occupancy. Development activity remains robust, with 3,000 rooms under construction, 36% in the budget/mid-scale segment.
Irish Hotels Drive Innovation with Re-openings & Wellness Upgrades
Hotel News – 03.12.2025
The Grand Hotel Malahide has reopened under FBD Hotels & Resorts after a major refurbishment, restoring its coastal landmark status. Bellinter House Hotel & Spa introduced an outdoor Thermal Suite with infinity pool, saunas, and private pods for seaweed baths. Slieve Russell Hotel became Ireland’s first dementia-inclusive hotel, offering tailored services for guests with cognitive challenges. Midlands Park Hotel marked staff loyalty with long-service awards. These updates underscore innovation, inclusivity and wellness as leading trends in Irish hospitality.
Casual Dining/ Contract Catering
Master Chefs Secures €90m in New Contracts
Hospitality Ireland – 19.11.2025
Limerick-based Master Chefs has announced a major expansion after winning multi-year catering contracts worth €90 million. The deals include Maynooth University, the National Gallery of Ireland, Dexcom Stadium, and Bon Secours Hospital Limerick. Celebrating its 25th anniversary, the company now employs 450 staff and operates a 10,000 sq. ft. production unit to support large-scale delivery. CEO Pat O’Sullivan reaffirmed the company’s commitment to sustainability, local sourcing, and quality as it continues to grow across education, healthcare, and leisure sectors.
Sodexo Chef to Compete in Global Sustainability Final
HospitalityNews.ie – 27.11.2025
Gordon Carberry, Craft Development Chef with Sodexo Ireland, will represent Sodexo UK & Ireland at the Grand Final of Sodexo’s 'Cook for Change!' global sustainability chef challenge in London next March. The competition, now in its third year, celebrates culinary creativity and sustainable practices, requiring chefs to showcase global flavours while reducing food waste.