Welcome to the March edition of Bord Bia's Ireland Market Foodservice Newsletter.
Bord Bia’s 2019 Foodservice Academy in partnership with Musgrave MarketPlace kicked off this month. The programme aims to help Irish food and drink companies develop their business in the foodservice market. The 10 companies chosen to participate on the 2019 programme are: Blackred Bakery, Bombay Pantry, Bretzel Bakery, EDEN, Hassetts Bakery, Highbank Orchard, On the Pigs Back, O’Neills Bacon, Truly Irish, Velvet Cloud.
General Industry News
Dublin Airport reports record February passenger numbers
www.rte.ie – 13.03.2019
Dublin Airport said that passenger numbers surpassed the two million mark in February for the first time in its 79-year history. Just over 2 million passengers passed through Dublin Airport in February, a 9% increase over the same time last year. Passenger volumes to and from Europe increased by 12%, while UK traffic rose by 4% compared to last year as almost 765,000 passengers travelled to and from Britain. Passenger numbers to and from North America increased by 15%, as more than 175,000 people travelled on transatlantic routes last month.
A Taste of Success at Catex 2019
www.fft.ie– 20.03.2019
Catex 2019 saw thousands of visitors from the foodservice, hospitality, catering and on-trade sectors descend on the RDS, Simmonscourt, making it the biggest turnout for the exhibition to date. With footfall up by almost 10%, exhibitors reporting that substantial business was done and overwhelming positive feedback from visitors and exhibitors alike. Organised by the Irish Foodservice Suppliers Alliance (IFSA), John Cunningham, Chairman, commented: “Our goal was to make Catex 2019 as good as it could be and the vibrancy and atmosphere over the three days was incredible. In the build up to the sold-out event, the signs were very positive, but visitor numbers have exceeded our expectations and we are thrilled to hear exhibitors are reporting that major deals have been done.”
Quick Service Restaurant (QSR) Sector
30 new jobs announced as McDonald's reopens flagship restaurant in Dublin's city centre
Irish Mirror – 08.03.2019
A total of 30 new jobs have been announced following reopening of McDonald's in Dublin's city centre. The flagship restaurant in Grafton Street was reopened following a €1.5 million investment which saw a major refurbishment. Speaking about the restaurant reopening, franchisee Amir Afsar said, “The new self-order kiosks allow customers to make more personalised food choices, which we know is what customers are looking for. We are particularly excited about some of the behind the scenes changes taking place in the kitchen, which will ensure that we continue to serve made-to-order meals using the best quality ingredients, in the most efficient time possible," he concluded. The revamped outlet will feature a host of new digital facilities including: table service, an indoor kids digital play table with Samsung Galaxy tablets, and touch screen self-order kiosks, which will deliver a more customised and efficient service for customers.
Pub Sector
LVA survey reveals 2 out of 3 Dublin pubs expect their business to grow in 2019
www.hospitalityireland.com – 21.03.2019
Two out of every three Dublin pubs expect to see their business grow in 2019, according to a new survey released by the Licensed Vintners Association (LVA). The positive outlook of Dublin pubs is in contrast to the uncertainty experienced by hospitality and tourism businesses based outside the capital, with difficult trading conditions being widely reported. The LVA believes the survey data is further evidence of a growing "two-tier" outlook in the tourism and hospitality industries between Dublin and the rest of the country. Speaking about the survey, LVA chief executive Donal O’Keeffe said, "Our survey shows that the outlook for the Dublin pub trade is very positive for the year ahead. However, increased competition is a very real challenge. Operating in the discretionary spending sector of the economy, Dublin pubs do not just compete with other pubs, they also compete with restaurants, hotels, cafés and other tourism or hospitality ventures”.
Hotel & Restaurant Sector
Hotels Federation Conference Kicks off with Brexit Warning
www.fft.ie– 05.03.2019
The 81st annual Irish Hotels Federation (IHF) kicked off on Monday 4th March, with Chief Executive Tim Fenn warning that regional hotels face serious challenges over the coming period. Major concerns for the sector include the continued risk of a disruptive Brexit and reduced competitiveness due to the hike in tourism VAT, increases in the cost of doing business especially from rising insurance premiums, and growing economic uncertainty internationally. Business sentiment amongst hoteliers is also at a low, a stark change compared to 2018, according to the survey results. Only 40% of hoteliers now have a positive outlook for their business over the next 12 months. This compares with 79% who reported a positive outlook at the start of 2018. Tellingly, 65% of hoteliers surveyed have reported a decrease in visitor numbers from Britain.
New Eddie Rocket's boss hungry to beef up regional presence
Irish Independent – 17.03.2019
Fast food group Eddie Rocket's plans to bring its outlets to Galway, Cork and Limerick cities as part of its domestic expansion, its newly-appointed Managing Director has said. The company has 51 outlets, including one in Germany, but intends to add more both in Ireland and abroad. Speaking to the Sunday Independent, Adrian Crean said that the company's expansion plans would be more "iterative than aggressive". "There are opportunities for the brand to grow, but we would be targeted in terms of how we grow and the pace we grow at," he said.
Dublin Airport going to tender with deal worth €350m
Irish Times – 15.03.2019
Dublin Airport is about to launch a major tender process including two separate contracts, one of which will comprise 21 food and beverage outlets in a deal forecast to have total revenues of about €350 million. Airport authority DAA said it’s looking to “transform” the food and drink offering at the airport across Terminals 1 and 2. The first, and larger, contract includes 21 units with an annual turnover of about €35 million. The second contract includes four bars which are expected to generate annual sales of about €15 million. “Dublin Airport has an ambition to become a destination for food, by helping our passengers feel a sense of connectedness to Ireland and by ensuring that everyone is well-fed and ready for their journey every time,” its Managing Director, Vincent Harrison, said. “Passenger expectations of airport food have increased significantly, and we recognise that the food we offer at Dublin Airport is a key driver of overall passenger satisfaction,” he said, adding that they’re looking for a “step change”, aiming to install a “world-class food offer”.
Casual Dining Sector
Leon opening first Irish outlet in Temple Bar
Irish Times – 19.03.2019
Popular healthy fast-food chain Leon has announced plans to open its first Irish outlet in Temple Bar in May, with a second outlet due to open in Dundrum Town Centre later this year. Through a franchise partnership, Leon intends to open 20 restaurants across the island of Ireland by 2023, creating 600 jobs in the process. Having first opened in Carnaby Street in London in 2004, Leon has expanded to 63 restaurant locations, the majority of which are in London with further outlets in Utrecht, Amsterdam and Oslo. Most recently it opened its first US restaurant in Washington DC.
Contract Catering Sector
Ten new jobs created as Airport welcomes SoMa to Terminal 1
Irish Independent –09.03.2019
Ten new jobs have been created at Dublin Airport with the opening of SoMa restaurant in Terminal One. SoMa, which is operated by Kylemore Services Group (KSG) aims to blend the culinary creativity of San Francisco with the very best of Irish produce. SoMa has a strong focus on sustainability and will not have any single use plastic items within the restaurant. There will also be a 10-cent surcharge for takeaway disposable cups and containers, all of which will be compostable and biodegradable.