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Bord Bia

Hotel & Restaurant Sector

 

Hoteliers call for urgent action on ‘unsustainable’ insurance costs

www.rte.ie  – 10.06.2019

62% of hoteliers have seen further increases in their insurance costs over the last 12 months, according to the Irish Hotels Federation.  The Irish Hotels Federation said its research shows that about 90% of hotels and guesthouses say they are concerned about the impact of insurance costs on their business. IHF President Michael Lennon said the increases are unsustainable. "Exorbitant insurance costs are curtailing the ability of hotels and guesthouses to re-invest in their businesses with knock-on effects for the tourism industry," Mr Lennon said. 

 

Chef supply crisis: ‘I’m certain there are no chefs left in country’

Irish Times – 17.06.2019

Liam Edwards normally works front of house at his seafood restaurant in Kinsale, Co Cork.  But for the past three months he has been full-time in the kitchen, helping out his short-staffed team of chefs.  With fewer foreign staff to choose from, close to full employment in the wider economy and and high living costs, Edwards say the shortages have now reached crisis point.  In 2015, the Expert Group on Future Skills Needs reported that the hospitality sector was facing a deficit of about 5,000 chef trainees annually.  Three years on, the restaurant sector estimates that this deficit has climbed to about 7,500 a year.

 

Irish restaurants urged to take the Gluten Free Eating Out Pledge

www.avondhuepress.ie  – 23.05.2019

The nation’s restaurateurs are being called upon to take the Gluten Free Eating Out Pledge to provide more menu options for Ireland’s estimated 48,500 coeliac sufferers.  The Coeliac Society of Ireland is launching a new system, so that restaurants and cafes can reassure people with coeliac disease, their families and friends that they are able to eat there in confidence that they won’t become unwell.  Under the Gluten Free Eating Out Pledge, participating restaurants must: Meet all conditions specified in the Gluten Free Standard (or Kitchen Safety Checklist); Have members of staff who have completed the online catering training provided as part of the procedure; Must annotate all menus with the GF symbol as appropriate, or have a separate GF menu.