Welcome to the January Edition of Bord Bia's Ireland Market Foodservice Newsletter
Happy New Year to all!!
The final two webinars in our “Winning in the New QSR Era: Insights and Strategies for Success" Study Series take place this month.
In conjunction with our agency partners Kubi Kalloo, this series sets out explore the many changes that are emerging within the foodservice market. From labour issues to delivery aggregators to changing regulations and the role of AI, this work merits a series of webinars and drop in clinics to share the breadth of content!
These webinars are open to Bord Bia client companies and the second in the series is taking place on Thursday, 22nd January at 10am-11am where Kristin Hickey will cover content that includes:
Future of QSR: Robotics, Humanism & Gen Z – What Leaders Really Think"
- Robotics or humanism? 77% of consumers we spoke to voted one way for the future of QSR—come find out which way and why.
- What QSR leaders are really saying about Gen Z labour challenges.
- How sustainability is being redefined to offer more for everyone.
To register, simply visit this link on My Bord Bia and enter your contact details.
The third and final webinar of the series takes place on Thursday, 29th January 2026 .
Monthly Spotlight: Restaurant response to GLP-1s begins to gain traction
As we head into 2026 with many consumers still in the early stages of New Year resolutions, it’s interesting to take a look at how some international restaurant chains are adapting their menus to the new GLP-1 era. Just last week Roisin Currie, CEO of Greggs UK spoke to the fact that ‘weight loss jabs were affecting business’ with consumers looking for smaller portions and options that are high in both protein and fibre. Last month, Chipotle US introduced it’s first ever high protein menu, featuring a new snack-ready high protein cup and citing the rise of GLP-1s coupled with a broader focus on macronutrients. Certainly one to watch as 2026 unfolds and potential new opportunities for both suppliers and restaurant operators alike.
General Industry News
Government to Invest Millions in Bid to Attract Tourists
RTE News – 07.01.2026
Minister for Enterprise and Tourism Peter Burke has announced a €4.7 billion capital investment strategy designed to extend Ireland’s tourist season from St Brigid’s Day to Halloween. The plan includes €400 million for tourism development and €77 million for overseas promotion, with a focus on markets previously overlooked. Key measures include securing more direct flights from Canada, the US, India and the UAE, alongside ambitions to grow the hospitality sector by over 6% annually. A new ‘Start up Ireland’ initiative will also help Irish firms scale globally.
Irish Beef Back on Menus in China
The Journal– 12.01.2026
China has officially lifted its suspension on Irish beef imports, creating a major opportunity for Irish suppliers targeting premium foodservice channels. High-end hotels, Western-style restaurants, and international QSR chains in China are expected to reintroduce Irish beef cuts to menus, leveraging Ireland’s reputation for traceability and quality. Irish beef’s return allows chefs in China’s growing fine-dining and casual dining sectors to diversify protein offerings and meet demand for sustainable, high-quality meat. This move strengthens Ireland’s position in global foodservice supply chains and supports menu innovation in export markets.
Quick Service Restaurant (QSR) & Pub Sector
Jersey Mike’s Enters Irish QSR Market
RestaurantNews.com– 12.01.2026
Jersey Mike’s, the US-based fast-casual sandwich brand, has signed a major franchise agreement to launch 400 stores across the UK and Ireland, with its first Irish locations set for rollout in 2026. Led by founder Peter Cancro via JM Submarines UK Ltd, the expansion highlights Ireland as a key European market. This entry introduces a new deli-style sandwich concept to Irish foodservice, offering fresh, made-to-order subs that cater to growing consumer demand for premium, convenience-led meal options.
Moderation Trend Accelerates in Irish Pubs
Hospitality Ireland – 05.01.2026
Drinks Ireland reports a major cultural shift toward moderation, with 54% of consumers drinking less alcohol than a year ago and 65% citing a desire for a balanced lifestyle. Non-alcoholic beer is leading the charge—sales grew 25% in 2024 and now account for over 2.5% of the beer market, a 150% increase in five years. Greater availability of 0.0% options is driving this change, as 62% of drinkers say it reduces alcohol consumption. Consumers are embracing a “less but better” mindset, prioritising quality, craft, and experience—creating opportunities for pubs to expand premium and alcohol-free offerings.
Hotel & Restaurant Sector
2026 Opens Strong: New Luxury Capacity Drives F&B Upside
Event Planner News – 08.01.2026
Ireland’s hotel pipeline is accelerating with five‑star launches planned for spring, underpinning demand for premium, locally sourced food & beverage. Coverage in early January highlights The Grace Hotel (Westport, Co. Mayo) and The Hawthorn by Galway Bay as 2026 flagships—each positioning high‑end dining, wellness, and immersive guest experiences as core differentiators for inbound tourism and domestic staycations, which will lift foodservice volumes on‑site and in surrounding catchments.
Irish Restaurants Face Cost Pressures Amid Closures and New Openings
Irish Times – 10.01.2026
Irish restaurants are navigating a turbulent start to 2026. Minimum wage rose to €14.15/hr from January 1, increasing labour costs by an estimated 6%, a strain echoed across the industry. This squeeze has led to the closure of Bon Appétit in Malahide after nearly 20 years , Tara’s Tea Room in Cork (12 years), and the dining service at Harrigan’s Bar & Grill in Newbridge, which will cease restaurant operations from January 18 (bar remains open). Yet optimism remains: The Ivy Asia opened on Dawson Street in Dublin—marking its first international venture and Gloria Osteria, from Big Mamma Group, welcomed diners on Westmoreland Street, as Dublin prepares to host the Michelin Guide GB&I 2026 awards, reinforcing its reputation as a top culinary destination.
Casual Dining/ Contract Catering
Experiential & Seasonal Pop-Ups Lead January
Business Post – 02.01.2026
January is seeing chef‑led pop‑up dining as a demand driver in casual dining, offering seasonal tasting menus and paired beverage experiences—including non‑alcoholic pairings—that reflect moderation trends and premiumisation in a more relaxed format. National lifestyle press spotlights January–February pop‑ups as hot tickets, signalling opportunities for suppliers of artisanal ingredients and N/A beverages to engage with these agile, experience‑driven concepts.
Aramark Ireland Grows in Sports & Events Catering
Hotel and Restaurant Times – 08.01.2026
Aramark Ireland is building strong momentum in 2026 across sports and events catering, following a January update detailing operations at major venues such as Croke Park, Thomond Park, and the K Club. The update highlights growing demand for high-volume, quality foodservice solutions paired with sustainability initiatives. Aramark is scaling innovations like digital forecasting, frictionless checkout, mobile dispense, and zero-waste practices—positioning contract catering as a driver of operational efficiency and ESG compliance in Ireland’s hospitality and event sector.