Serviceaugust

SERVICEThe Voice of Irelandʼs Food & Drink Industry Powered by

The Voice of Irelandʼs Food & Drink Industry Powered by

NutritioN FocusThe importance of having local Irish produce on your menu

Get DiGital with aNthoNy NolaN - part 2Expert advice for online marketing iNDustry spotliGht How stocking Kraft Beer can make you more competitive

What Brody DidNextFounder oF Ireland’s most excItIng New FraNchise speaks out!

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2 Service AUGUST 2013

Leading Suppliers

Northern Ireland's growing taste for Mexican food is being answered in east

Belfast with the arrival of a new restaurant and 15 jobs.

Patricia Carson is the entrepreneur behind Acapulco in Ballyhackamore which has been funded by First Trust Bank's Business Support Fund.

She had already developed the concept with her first restaurant in Dublin, opened in 1999 after returning from a period living in Boston, and has been trading at the new site for a couple of months.

"I was looking for the right opportunity and a great location for us to bring the authentic Mexican experience of Acapulco to Belfast," Patricia said. "From the day I saw the 'To Let' sign in the bustling Ballyhackamore area, a few months later we were open."

Marc Ashby, of First Trust Bank, said: "Patricia is so passionate about her restaurant and brought with her a lot of proven experience. Once we looked at her business plans we were keen to support her expansion into a location we are very familiar with."

Other good news for Belfast comes in the form of A restaurant which is set to bring new life to one of Belfast city centre's landmark buildings.

Cleaver House, facing city hall, was home to department store Robinson and Cleaver, famed for its grand staircase.

In March, plans were revealed to convert the building into a cafe and restaurant with outdoor terrace.

It was designed by McGonigle McGrath Architects.The cafe opened last week and the restaurant will open on Monday.

conTAcTS

eDitor Des Doyle / [email protected] 240 5528

DesiGNJillian Redmond / 01 240 5528

coNtributors Clodagh KivlehanAlan BradyElaine Clancy

photoGrapherRuth Medjber, Studio [email protected]

photoGraphy assistaNtJulie Bienvenu-Milleliri

menuPages [email protected] / 01 240 5590

Published monthly, Service! is distributed free of charge to the key decision makers in every restaurant on the MenuPages database. A further 450< senior decision makers in suppliers to the hospitality sector, as well as other related parties, are also on the distribution list.All material copyright 2012. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior consent of the Publisher.Opinions and comments herein are not necessarily those of the Publisher. Whilst every effort has been made to ensure that all information contained in this publication is factual and correct at time of going to press, MenuPages cannot be held responsible for any inadvertent errors or omissions contained herein.

menuPages, the courtYard, carmenhall road, sandyford Industrial estate, dublin 18, Ireland.

2 – 5 aGeNDa Al l the latest news from the industry

6 mY FavourIte thIngs Georgiana Mihalache of the Dublin Wine Rooms tel l us what makes her tick

14 FIndlatersC ocktail & Wine of the Month

16 WIne corner From the people at Honest2Goodness

8 – 11 the maIn course Des Doyle speaks to Brody Sweeney about his exciting new franchise Camile Thai

22 Jobs/oN the block All the latest & greatest property and job openings from the industry

12 – 13 Get DiGital – part 2 Learn al l you need to know about online marketing with Anthony Nolan

18 – 19 KraFt Beer How stocking Kraft Beer can make you more competitive

20 – 21 nutrItIon Nutritionist C lodagh Kivlehan outlines the reasons to put local Irish produce on your menu

new MexicAn reSTAUrAnT creATeS 15 jobS in eAST belfAST

Acapulco's Patricia carson and Marc Ashby from first Trust bank

in ThiS iSSUe

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3Service AUGUST 2013

According to new figures released by Bord Bia, the value of Irish food and drink exports has increased by over 8%, or €370 million, during the first six

months of the year, relative to the same period last year. This increase was driven by a particularly strong performance in beef exports – up by 15% or €140 million, accounting for almost 40% of the total growth. Other strongly performing categories were prepared foods (+15%), and dairy (+4%), while pigmeat (+9%) and beverages (+4%) also recorded solid growth.

The Restaurants Association of Ireland welcomed the latest official data from the Central Statistics

Office, which reported an increase of 5.4% in overseas visits to Ireland for the first half of 2013, compared to the same period of 2012.

Chief exec of the RAI, Adrian Cummins, said; "The official figures confirm what many of our restaurant members have reported; that visitor numbers are up. When a tourist visits the country, they must eat out at least three times a day, and giving them positive experiences in our restaurants is a great way to secure a repeat visit. These figures aren't just specific to urban areas either, as tourists typically travel around to see the countryside, so every corner of the country benefits from initiatives like The Gathering."

• At almost 3.145 million visits, overall trips to Ireland were up 5.4% in the first six months of 2013 compared to the same period in 2012. For the three-month period from April to June 2013, overseas trips to Ireland increased by 4.2% to 1.893 million trips;

• Visits from Mainland Europe grew by 7.9% for January to June 2013, to 1.149 million visits and by 4.9% for the April to June period (705,200 visits);

• North America registered an increase of 15.4% for January - June 2013 (519,600 visits) and of 14.8% in the April - June 2013 period (350,800 visits);

• However, visits from Great Britain were unchanged for January - June 2013 (1.297 million visits) but fell slightly 1.1% for the three months from April to June 2013 compared to the corresponding period of 2012 (726,900 visits) reflecting ongoing difficult economic conditions there;

• Visits from the rest of the world, mostly long-haul and developing markets, totalled 178,900 for the first six months of 2013 (representing an increase of 5.7%) and 110,100 for the three months from April to June alone (representing an increase of 5.9%).

Leo Varadkar, Minister for Transport, said the statistics for the first half of the Gathering year were “very positive.”

“So far, it looks like the initiative is persuading people to visit Ireland,” said Varadkar.

Tourism Ireland added that it was on course “to achieve our best year ever from the United States.”

bord biA confirM food And drink exPorTS conTinUe To Grow

rAi welcoMeS increASe in viSiTor nUMberS SPUrred on by The GATherinG

taste the difference

www.echowater.ie

AGendA


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AGendA

IRELAND has secured full market access to China for salmon exports. The

announcement was made by Eamon Gilmore Tanaiste and Foreign Affairs Minister during the latest stage of his trade mission to the country.

''Last year was our most successful ever for food and drink exports, which is proof of the quality of product Ireland has to offer,'' Mr Gilmore said.

''What's important now is to build on this deal, to further expand the range of Irish seafood available in China.''

Irish seafood exports to China have jumped 75pc since 2010, growing from €5.7m that year to €10m in 2012.

The announcement follows four years of negotiations between the Chinese authorities and the Sea Fisheries Protection Authority (SFPA), in conjunction with the Irish embassy in Beijing.

Mr Gilmore said the agreement was a measure of confidence in Ireland's seafood quality controls.

Ireland already exports high volumes of mackerel, horse mackerel and blue whiting while recent years have seen growing demand for crab and boarfish.

Earlier Tourism Ireland launched a Chinese language version of its website to entice visitors from the Asian country to Ireland.

July saw the return to Ireland of Chris Hatcher,

chief winemaker of Wolf Blass wines. His visit to Dublin coincided with him collecting the prestigious International Red Winemaker of the Year at the International Wine Challenge. Wolf Blass wines were nominated for the International Red Winemaker of the Year and were also placed in the final three for the International White Winemaker of the Year, the first time one winery has been shortlisted in both categories in the competition’s history. Mr. Hatcher’s visit to Ireland was short but packed, fitting in an interview with Bobby Kerr of Newstalk for his Down to Business segment before being whisked to The Merrion Hotel for a day of photocalls and tastings. There he spent some time with Leinster Rugby players Leo Cullen, Eoin Reddan and Kevin McLaughlin discussing rugby and wine in advance of Wolf Blass’s upcoming association with one of the biggest names in European rugby, before moving on to a Masterclass Tasting of some of the more premium wines of the Wolf Blass range. At this tasting Mr. Hatcher displayed the ageing potential of Wolf Blass’s two top-tiered wines – the Black Label Cabernet blend and the regional-specific Platinum Label Shiraz – by showing the 1998 and 2004 vintages of each, plus the more recent 2007 Black Label and 2008 Platinum Label.

Fáilte Ireland have illustrated that the reduced rate of VAT for the hospitality sector,

introduced by the Government in 2011, has contributed to an increase of 10,000 jobs amongst other benefits.

The research, An Analysis of the Impact of the VAT Reduction on Irish Tourism & Tourism Development, was designed and commissioned by Fáilte Ireland and then conducted by Deloitte. The report found a number of very positive developments from the VAT reduction for the tourism sector including:

• Since the VAT cut, employment in the targeted sectors increased by approximately 10,000 with direct tourism employment up by more than 7,000;• Price pass through of the rate reduction to consumers is evident across nearly every category;• Renewed growth in overseas tourism numbers and earnings;• Increased activity levels apparent across the industry; and Improved value for money perception across all visitors.

The jobs created by the measure equates to a benefit to the Exchequer of €55 million between additional income tax and social welfare savings and these employment gains follow very significant decreases prior to the commencement of the reduction. Fáilte Ireland estimates that the Exchequer’s tax take on the growth in spending by overseas visitors in 2012 was worth €40 million.

Speaking today, Fáilte Ireland’s CEO, Shaun Quinn, emphasised:“This research underscores the point that this tourism initiative not only worked but brought quite clear results. From increased employment to an improved perception of our value in overseas markets, tourism today is reaping the benefits of the VAT stimulus. Given the ability of tourism to generate revenue and jobs for regions away from the major technological and industrial hubs, the significance of this initiative is doubly important.”

irelAnd SecUre fUll MArkeT AcceSS To chineSe SAlMon exPorTS

world renowned wineMAker viSiTS irelAnd

vAT redUcTion MeASUre helPS creATe 10,000 jobS

Tanaiste and foreign Affairs Minister, eamon Gilmore

chief winemaker of wolf blass wines, chris hatcher

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This year will see Bollinger Rosé come in the shape of Bollinger’s new and distinctive “1864” bottle, so named

due to its design based on a bottle dating from 1846 which was discovered in the maze of Bollinger's cellars 160 years after being laid down.

Launched in May last year, Bollinger's Special Cuvée was the first of the Bollinger range to be shipped in the 1864 bottle, and this year the iconic Champagne House is delighted to extend this to its acclaimed Rosé NV.

Not only will Bollinger Rosé take a new shape, but there’s also an exciting, travel-themed competition running via their Facebook site running from 1st June to 30th August 2013.

The summery design of the dedicated Rosé competition app evokes the colour and freshness of Bollinger Rosé, and entry involves submitting a picture of the entrant with ‘a touch of pink’ and locating themselves on a map. Uniquely, any invited friends that also participate form a ‘chain’ of Rosé lovers, and the mileage between them constitutes the final score.

The person with the highest score will win the trip of a lifetime to Champagne Bollinger in France with a host of luxurious extras thrown in.

See Bollinger on Facebook and www.lifecanbeperfect.com for more details.

Tullamore D.E.W. has recently launched a quarterly Whiskey Evening for Sunday Times readers with the first event taking

place in the famous Stag’s Head in Dublin.

An intimate group of over twenty Sunday Times readers gathered on Wednesday 3rd July for a tutored tasting of the Tullamore D.E.W. range including their Original, Reserve 10 Year Old, Reserve 12 Year Old and 10 Year Old Single Malt, with the attendees interacting from the outset with both general and specific questions on the production and characteristics of that most Irish of Whiskeys.

The Tullamore D.E.W. Sunday Times Whiskey Evenings will take place at venues around Ireland with the next event scheduled for October, so watch this space!

See www.tullamoredew.com for more.

Apassimento, as used in the production of Amarone, is Masi’s expertise, and this year it’s getting a boost with

a hint of pink.

Rosa dei Masi is Masi Agricola’s newest wine and their first rosé in a number of decades; fresh, youthful and feminine it completes the family of wines belonging to that great Masi classic, Campofiorin.

Rosa dei Masi is made with Refosco grapes sourced from the Stra' del Milione vineyards in Friuli and is partly vinified after a brief Appassimento to round out the strong character of its particular grape type, giving the wine elegance and maintaining fresh acidity.

It is a new type of rosé: a modern wine with a strong personality, and is perfect as an aperitif, with shellfish or seafood, and pasta with light sauces. This exciting new addition to the Findlater portfolio as just launched and already has a number of listings in specialist off-licences, so watch this space!

See www.masi.it/en for more.

2013 iS The “yeAr of bollinGer roSé” new TUllAMore d.e.w. whiSkey eveninGS wiTh The SUndAy TiMeS

AnoTher innovATive wine froM MASi

We're now on Twitter! Folow us @FindlaterWSG

to keep up-to-date with the latest news, events and offers


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MovieTrue Romance. Any comments would be superfluous.

Book “Married by Force” writer: Leila Marie Therese Cuny.

Musician/BandIt depends on my mood. Today it’s 2Pac.

TV Show Kitchen Nightmares. I enjoy observing the way they manage stressful situations.

Possession My iPhone, of course!

Sporting moment Breaking a leg playing football!

Method of relaxation Watching Friends (the TV series!)Place to clothes shopUrban Outfitters and again, it depends on my mood and budget.

Fashion brandDenny Rose, it is an Italian brand which is not famous yet, but I love everything with their name on it.

Place in IrelandOwnahincha in West Cork. My boyfriend’s beach house that faces the sea.

Artist Banksy.

Celebrity chef It has to be Massimo Bottura.

Business moment so far Tourists who are in Ireland for just a few days, and return to DWR two/three nights in a row instead of exploring other restaurants in Dublin, just because they love the place.

Dish currently on DWR's menu Homemade gnocchi with homemade pesto, sundried tomatoes and fresh mozzarella. An explosion of fresh flavours.

Bottle of wine Huber, an Austrian unique Riesling: a dry fish partner with fruity notes.

Restaurant Fade St Social. They can satisfy whatever eating mood you’re in with a rich small plate selection

Favourite saying “in vino veritas”. It is ridiculously true!

My favourite things... GeorGiAnA MihAlAchefloor Supervisor - dublin wine rooms

My fAvoUriTe ThinGS

@ DublinWineRooms

place

TV show

movie

artist

chef

fashion brand


MAin coUrSe

Brody Bounces Back!


Since making the Camile Thai brand available for franchise have you had much interest?We’ve had lots of interest already. Our ends of year targets are ambitious but the plans are on target and should come to fruition. The interested parties are from all corners of

Ireland and we’re really enthusiastic about getting started in other cities apart from Dublin too.

How did you decide on Thai cuisine for you next venture?I love Thai food and south-east Asia in general. I was looking for another business to get involved in after O’Brien’s and I was interested in an online home-delivery restaurant that the public can interact with. The demand for such a service is mainly to do with the increase in broadband penetration, people are spending a lot more time being online at home and they’re even less inclined on preparing home cooked meals than generations that preceded them. So it was the increase of people using the internet that led to this idea?This is a digital age restaurant. We take the orders online; we interact with our customers through social media and that shapes our business. The food services industry is as old as the hills but I see this as a new angle on the restaurant business. There are definite comparisons between what’s happening now through the internet age and the fast food revolution which happened in the States during the 50’s and 60’s. Through Camile Thai people can get restaurant quality food delivered to their laptop reliably.

How important for the Camile Thai brand is interacting with you customers on social media?It’s a huge element of our business particularly because of our demographic. We have a regular food test programme where we ask our members on social media their feedback and even invite them in to test the new dishes we are thinking of adding to the menu. Their opinion is invaluable to us. There’s a huge buzz about this and we get over subscribed with people trying to get involved. It’s a very meaningful way of interacting with our customers. It gives us a really good sense of where we are going right on our menu and where we should improve.

You started your career working in your father’s print business Prontoprint, how did you fall into the food sector?I ran that business for around eight years. Once I left I knew I wanted to start a franchise as I knew this was a good way to establishing a brand quickly. I came across the sandwich idea in America through Subway. It was during the late 80’s where most people were still ‘brown bagging’ (term for bringing pre-prepared food from home to work), O’Brien’s was the first outlet that were offering made to order sandwiches and it was a revelation at the time. Once we had established the O’Brien’s brand I stumbled across Starbucks by pure accident. I went to Seattle to see what all the fuss was about. Everyone was drinking these coffees with ‘funny’ lids, it was alien to me. We were the first ones to sell coffee in Ireland in a Starbucks style container. It was fantastic! The lids were revolutionary at the time and changed the way people consumed coffee. Before that change we were selling coffee for 50c in a polystyrene cup and we couldn’t give it

Brody Bounces Back!

This is a digital age restaurant. We take the orders online; we interact with our customers through social media and that shapes our business.

One of Ireland’s most influential and ambitious entrepreneurs Brody Sweeney has had more ups and downs than most in the last decade. Since opening the sandwich bar chain, O’Brien’s in the early nineties he oversaw its massive success and eventual decline that coincided with the economic crash. With his new digital age food delivery franchise, Camile Thai it’s clear his burning desire for business has not dwindled. Des Doyle finds out why you can’t keep a good man down.


Leading Suppliers

away but when we sold it in a paper cup with a lid for 2euro we found it hard to keep up with demand. As a business man it felt like a dream. It was the making of O’Brien’s at the time as it gave us morning business too not just a busy lunch trade.

Ultimately what do you think went wrong with O’Brien’s?There were two things really. The first is I took my eye off the ball, I fucked up. The other was we got caught up in the property bubble. We acquired a lot of property at the top of the market but it was on the expectation that the business would continue to grow. The locations we chose were premium and we thought because of that the footfall would save us. Our business model included that we had the leases of our franchisees, we had around 250 leases at the time and nearly half of them were unsustainable. Essentially, we didn’t react to the recession quick enough.

Do you still think about the O’Brien’s venture at all?No. I’m not a bitter person and it didn’t feel like my life was destroyed even though financially I was ruined.

When O’Brien’s did eventually go into liquidation what reaction did you get from your peers? The thing I noticed when we went under was a third of my address book dried up overnight, I remember that making a big impression on me and will never forget that feeling.

You seem like a positive thinker, how has that helped you bounce back?I haven’t bounce back yet! It’s a work in progress. I feel like I’m pregnant but I have yet to give birth, but you’re already congratulating me on having the baby. The baby’s very healthy but I haven’t had it yet, still a few more months to go.

O’Brien’s did go international; do you foresee the same for this franchise?Absolutely! The potential with Camile Thai abroad is huge. The idea for on online based restaurant is new and it’s not happening anywhere else but Dublin currently. The characteristics of the market in London or New York are nearly identical to here; a young population who spend a large percentage of their time on social media. We’re excited about going international but our main focus is on Ireland first.

How do you choose your staff?I always think that if you have a good body of staff in place you will attract other quality people. When you get a good team you need to build on it. The staff that we had at the beginning of Camile Thai started as counter staff, but we then educate them by sending them on a trainee managers programme. By doing that, we are bringing through the next generation of managers and we will always try to grow from within the organisation.

What sort of vetting process do you have in place for someone who wants to start a Camile Thai franchise?A person that’s interested needs to fill out an application form; we then sit down and have an honest chat. From there we bring them into one of our branches to see how they cope behind the counter and interact with the staff. Then we do a psychometric test which looks at how they cope with stress. If that goes well, we check their references and finally train you up. We help with strategically finding the location for the new branch, fitting the unit, the promotion of the launch and the training of staff.

Is there any advice you’d give someone setting up a business in the food sector?First and foremost, you have to have the basics right. People expect good food and service when they go to a restaurant, it’s seen as a given. Location is important and having competent staff is vital. The expectation levels of customers are very high. Since O’Brien’s I have the most profound respect for restaurateurs and how tough it can be in this sector to stand out from the crowd.

Did you learn any lessons personally from the O’Brien’s venture?I learned that business plans rarely work out because your business either does better than you think it will, or worse than you think it will but never what you expect. I think a business plan needs to be tweaked and fine-tuned as the project develops. Clever people keep adjusting their business plan until they feel it’s right. The day you open your business the plan is then redundant because reality hits home. I learned about reputation too, whereby the true meaning of reputation is what people say about your brand when you’re not in the room.

How do you gauge customer feedback?We do a ‘Dine with Brody’ feature through our Facebook page. It’s where each Wednesday I will go to a home of a customer to see what the user experience is like and find out their feedback first-hand. While people are waiting for the food I ask the diners a questionnaire about who orders the food, why do you choose us over someone else, online habits, that sort of thing. You find out exactly what our customers like and dislike about the brand.

You ran for election in 2007, how did that come about?I always had an interest in it and still do. At the time the business was doing very well and I thought that people like me who were successful didn’t give enough back and I wanted to change that by using the things I had learned and ideas I had to make a difference in a practical way.

What do you make of the current government?I think they’re doing a competent job. I’m personally interested in food and tourism and I’m currently on the board of Bord Bia, which I love. It’s great to have some influence on what the food industry in this country will be like in the future. I’m on a mission in Bord Bia to get them more engaged online so we can be more competitive internationally.

Do you think The Gathering has been successful so far? I think it’s great actually! You can be a naysayer and sit around complaining, or you can go out there and give it a lash and that’s what they are doing, it’s admirable. I was at a wedding in Sligo recently, they received 500 quid off The Gathering to bring some friends home from America for the occasion. They wouldn’t have come back to Ireland if it wasn’t for that and I thought it was great. More proactive programmes like The Gathering are beneficial to this nation and it ultimately shows we are heading in the right direction.

To download your franchise application with Camile Thai email [email protected] or lo-call 0818 333 029 @CamileThai

No. I’m not a bitter person and it didn’t feel like my life was destroyed even though financially I was ruined.

taste the differencewww.echowater.ie

Echo Water Unit D1, North City Busines Park, North Road, Finglas, Dublin 11, Ireland

Phone: 00353 1 814 0886 Mob: 00353 87 815 85 88 [email protected]

GeT diGiTAl - PArT 2

Being online is not solely all about having a website and advertising it. It’s also about finding new ways to get closer to your customer.

Marketing helps you to target your customers and develop advertising campaigns specifically for them, while social media allows you to take a step closer, if done correctly.

A lot of people find it hard to be able to differentiate between the two and suffer the consequences without even realising it. With so many businesses now getting online with social media platforms like Facebook, Twitter, Instagram and so on, it can be hard for them to be able to draw a line between what is Spam and useful information. Followers, fans and likers can stop listening to your brand just as quickly as they started listening. When a consumer links up with a brand, they may have done so because they have a keen interest in hearing about what’s happening within the company or they may have simply linked up to enter a competition or sweepstakes. Either way…if you don’t have much to say, the user will lose interest and discontinue their follow of you … or on the other hand if you have too much to say you will take over their timeline on Facebook and again they will un-connect with you.

You need to also consider Facebook’s ranking system in which if they feel that consumers are not interacting with you, they will not prioritise your posts and therefore your “reach” will be quite low. This algorithm is based around how Facebook sees consumers interacting with you.

If you constantly post mundane updates about what you are selling three to four times a day, the users will not want to see that in their timeline constantly. The key is to limit your posts to a few a week and try to make them interesting. Don’t post about how great your product is, instead try asking your followers if they have sampled your product and what they think. This way you are getting real-time customer feedback. The more people that interact with your posts, the higher Facebook will rank your page into your followers timeline. But of course Facebook is a business and also needs to pay its 4,900 employees worldwide (Wikipedia as of March 2013) … so, you can also promote your posts. Promoting a post of course costs you money but will guarantee an extended reach among your followers.

GET DIGITAL wITh AnThony noLAn

PArT 2Advertising and interacting

You can control how much you pay but if you use Facebook correctly, you should not need to do this.

Viral is the key word for free advertising and marketing. Sometimes you are looking at advertising without even realising it. A big brand recently hired a choir to randomly start singing outside their shops…of course people started recording on their phones, sharing on Facebook, Twitter and Youtube and without realising, spreading that brands logo all over the internet. You have probably seen the clip and not even realised that this company’s logo has been constantly in the background building brand recognition.

The next time you want to share something on social media channels, think first about what you would like your followers to talk to you about and then change your advert to a viral interactive tool.

Of course there are a lot of other platforms out there that will suit your company more than others. Some will be purely for sharing and liking images on Instagram and Pinterest, others will be purely to talk about topics like online forums and review websites, others will be more interactive like Facebook and Twitter. Experiment with each of them and see which works best for your brand … there are over 300 to choose from (Wikipedia June 2013).

Another thing to consider is the amount of general websites out there like forums where people are taking about certain areas within the industry. If you are a bar or restaurant, there are so many websites where people gather on to discuss the products and options out there. Most of these will not allow you to advertise on but it can do no harm to listen. These are people who are actively out spending money in the sector and go online to talk about what they liked or did not like in

certain premises. Listening to these people can be a key to improving your brand. There is one particular business I keep a close eye on on Tripadvisor … purely because it really looks like the business do not. What people are saying is honest and truthful … yet angry about their experience and how it was dealt with at the time. How can a business not know when something is so badly wrong for so long and do nothing to fix it. Each review is the same and has been for years. Don’t let your business fall into a hole where you are losing customers and not knowing why.

Get active online, do your research, listen to your consumers, interact and then react!

@Anthony_Nolan


Leading Suppliers

Wine of the month

CoCktail of the month

This is a wonderfully fresh unoaked Chardonnay from one of South Africa’s leading wineries. Refreshing, lively and approachable, this is a fantastic House White perfect for

almost all conditions. This 100% Chardonnay is made from a selection of vineyards planted on rich limestone soil in the Robertson area, and named after the lake on the property beside which these vineyards are located. There’s an explosion of tropical fruit on the nose with underlying floral tones, while the juicy and fruity palate finishes with a zesty lime twist, and it’s exceptionally good company for grilled chicken, crustaceans and pan-fried fresh fish.

Very few people drink Port outside of Christmas, and even fewer still would ever think of using Port in a

cocktail – why not go against all convention and mix up a Graham’s Port “Brandy Sangree”? Graham’s have a number of excellent Ports for all occasions, but here we have chosen their Six Grapes, one of Graham’s original Port marques. It is a big-hearted and rich wine, sourced from the same vineyards that contribute to Graham’s famed Vintage, so it can be thought of as the “everyday Port for the Vintage Port drinker.” Ingredients:½ tsp Sugar1 tsp Water60ml Brandy120ml Soda Water15ml Graham’s Six Grapes Port Garnish: NutmegGlass: Highball

Preparation:Add the sugar and water to a highball glass and stir to dissolve.

Add several ice cubes, the brandy and the soda water, and stir gently to combine.

Float the port on top by pouring it carefully over the back of a spoon.

Garnish with fresh ground nutmeg.

Graham’s Port “Brandy Sangaree”

cockTAil & wine of MonTh

Graham Beck ‘Waterside’ unoaked chardonnay


MAin coUrSe

Honest2Goodness Wines is run by brother and sister team Colm and Brid Carter. The wine sourcing and distributing business is a

sister company to the Honest2Goodness weekly market which takes place in Dublin Commercial Estate in Glasnevin every Saturday from 9.30am to 4pm.

Colm head up the wines division while Brid has the task of running the market. Both travel frequently to visit small, indigenous wineries in Europe, mainly Italy, Spain, France and Germany. A recent visit to Austria will result in a new addition to their portfolio in

the near future.

“The fundamental principle I believe in is that good and great wines are only made by individuals who have a belief in their land, their indigenous varieties and a constant thirst for making quality wines. We go to Trade Fairs but mostly try to visit producers when sourcing so we learn about the region and its intricacies and also get to see the way they work the vineyards and wineries with our own eyes” says Colm.

“The range has been built strictly along these lines and almost 4 years on and now

importing from 35-40 wineries across Europe, the hard work is starting to pay off. We work with people who take immense care and pride in their wines, and who are small producers in their regions. Quite often our suppliers are family owned operations where the one person works the vineyard through the year, only getting extra help at harvest time and makes the wine themselves. The vineyard work is meticulous; one producer we work with in Germany farms only 10 hectares (around 25 acres) but its spread over 100 plots mostly on 70 degree slopes! Due to the nature of this small production and high quality these wines never end up on the shelves of the high street multiples. Although only a small number of our wines are classified as organic, we only choose wines from suppliers who farm with respect for the environment and work along these principles. We also look for producers who use indigenous yeasts and low yielding old vines as they produce wines with more character.

An example is Luigi Valori in Abruzzo whose vines produce one bottle per vine (even for entry level wines) whilst the vineyards next to him in the region can produce up to 10 bottles per vine.

10 years ago, Brid & Colm first discussed the idea of creating a food and wine business. Their first venture, in 2007 resulted in The Tasting Room, which was launched as a Food & Wine Educational Business.

However, the recession changed everything for the Caters and as corporate business dried up they took another route –creating a wholesale wine business and indoor Farmers

Market called Honest2Goodness with friends Paul and Veronica O’Hara.The market was formally opened in November 2009 but from the outset, wine was an integral part of the offering.

That passion has now developed into a successful wine business for the pair, who have since taken over the entire running of the business from the O’Hara’s. The wines they source now sell to top Irish restaurants, such as the award-winning Aniar in Galway, The Tannery, as well as Fallon&Byrne, Thyme Restaurant in Athlone, Terra Madre in Dublin. They also wholesale their wines to independent wines shops in the Greater Dublin area and customers can also buy direct on the Honest2Goodness website.

For Colm the venture is worlds away from his time on the corporate jungle, selling Electronic Components and Systems across Europe for an American Corporation. He has since extended his knowledge of the wine area with a number of Wine and Spirits Educational Trust (WSET) exams, which culminated in a WSET Diploma in 2007.

Brid has an abiding passion for good food, and food provenance, so helping the sourcing of wines is a natural extension of that while also managing the busy farmers market.

Honest2Goodness

The Irish Guild of SommeliersThe Guild of Sommeliers in Ireland was founded in 1958.

In 1983 the Irish Guild of Sommeliers affiliated to the Association de la Sommellerie Internationale (ASI) and thus became part of the world governing body.

For more information check the Guild website:www.irishguildofsommeliers.ie

or email: [email protected]

IRIS

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A family run business in Glasnevin is dedicated to introducing the produce of small European wine producers to our restaurants, wine bars and our living rooms.

@brid_h2g

@colm_h2g

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If Irish consumers are famed for their love of good beer - and that reputation was only enhanced when the 'Green army' took over Poznan this summer - they've traditionally gravitated towards 'safer', established brews produced by

multinationals. But recent years have seen significant change, as Irish consumers - perhaps driven by travel, perhaps by a bit more cultural variety - have tended to experiment more, while forward thinking companies have begun importing and even brewing high-quality beers. Even the long downturn hasn't had a chilling effect on the sector, according to Ruth Deveney. In fact, the owner of Deveney's Off Licence in Dundrum and organiser of the Secret Beer Garden craft beer festival has seen even faster growth in craft and premium beers over the past 18 months. "There’s been a big uptick in the last six years, but it’s still only a small percentage of the beer drunk in Ireland – about 6% of the overall consumption. It’s a different kind of drinker, I suppose; they’re not consuming the same volume," she remarks.

Even if craft beer lovers aren't swilling down slabs of beer at home, they're having a cultural impact, according for Paul Maher of Four Corners. "It’s gotten to the point where people will go to parties at home, bring beers, and have a tasting party at home. They’re constantly looking for craft and exotic beers to bring to these events. They’re looking for the smaller craft brewers: the likes of Brooklyn, Brewdog, just to name a few that we have. People are discovering more about taste, and the other products that are available to them. An awful lot of this is driven by the internet. People can research things, find out ‘oh, there’s more choice out there for me’ and then satisfy their need for that choice," he points out. David McElherron of Noreast also testifies to a growing demand for craft beer. "Consumers are now more conscious of how and where these beers are brewed (either internationally or locally) and are seeking them out in bars, cafés and off licences. The network of craft and premium brewers now extends from ‘around the corner’ to across the globe – it’s a worldwide phenomenon," he says.

The On-TradeMcElherron is quick to give credit to the early players in the craft and premium beer game for developing a market here. "The Irish sector actually grew from small footings in the on-trade with pioneers like The Porterhouse spearheading a charge against mainstream bland beers. In the off-trade, Redmonds of Ranelagh, Sweeneys of Glasnevin, Drink Store of Manor St and McHughs of Malahide paved the way. Now, there is hardly a bar or off licence without a premium imported and craft beer offering," he says.

However, as Deveney points out, the traditional pub isn't necessarily conducive to consuming the stronger beers that come from the craft and premium sector. Some of the most successful ventures that trade heavily on these beers also have a heavy involvement in food. "The difference with Against the Grain, Mulligans or the Black Sheep, they’re gastropubs. They rely much more on food than the average pub. I have noticed

reSTAUrAnT Profile

A Better BrewHow craft and premium beers can make a difference to your business.

innovative companies like Scotland's brewdog are making a dent in younger markets.

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a few restaurants like JoBurger, which does a great range of craft beers to suit the food they’re serving. Cortinas in Dundrum do a decent range of beers, but it also has to match the style of food you’re serving," she says. Maher also argues that premium beer has a place at most tables, particularly because it has the potential for excellet taste combinations. "People have moved on from just having wine as their alternative to a mainstream beer. There are so many new styles of craft beer coming in with so many tastes and flavours that people are looking for that. They want to put it with food, and breweries are helping the idea of matching beer and food too," he insists.

Food PairingMcElherron, meanwhile, decries the way this taste combination aspect of premium beer is often ignored. "There appears to be a sense of snobbery against beer in preference of wine where in fact, beer is a perfect accompaniment to food. All restaurants carry a wine list but beer is generally left to the server's recommendation and selection is usually made within the first three brands named, leaving the quality offering and potential profitability of the beer sale in the hands of the server's brand awareness," he says. On a related note, Maher also warns that restaurant owners shouldn't be passive or timid about more exotic beers. "A lot of restaurants, when they go to put on beers,

they’ll start with a particular lager brand. Then, sometimes they look at expanding it and go for some more international lager brands. Often, they’re mass-produced, bland lagers. The challenge for a restaurateur is to step outside of those products and get really good craft brews like India Pale Ales (IPAs)," he argues, urging boldness and a focus on food pairing. "They should look at the menu they’re doing, understand how you pair different brews with different foods – because often you’re trying to harmonise the flavours. If you look at meat, because we like our meat to be braised or grilled to bring out a caramel-type flavour, you’d look for beers that would harmonise that flavour. That would be something like an amber ale to complement it, beer with caramelised malts to accompany that flavour. The challenge is to find the beers that are going to match what’s on the menu: don’t just put out four international brands of lager. Put out an amber ale, put out brown ales, IPA styles, all that kind of stuff. Don’t necessarily go for a really well-known brand, because there’s nothing special in that. People who want beer with their food are generally looking for a good beer. And if you do go to a restaurant, you’re looking for something a bit different that you can remember."

The First StepsEven for restaurant owners and managers who are always keen to offer new experiences, introducing a whole new category may seem daunting. According to

McElherron, though, dipping a toe into the sector doesn't have to entail major financial commitment. "A small selection of quality beers, listed on the menu with good tasting notes and food, can accentuate the offering with a relatively small financial outlay. Quality glassware is usually provided with these beers so brand presentation isn’t an issue and it is important that the beer is poured and presented to the customer's expectation," he insists.

For restaurant owners who've never seriously considered craft and premium beers before, McElherrron says, the first step should be education. "Firstly, they should visit some of the better known specialist beer outlets across the country and sit down and experience what is happening. Watch who is buying what, what beer is selling, pouring and presentation and staff knowledge and engagement with customers," he advises."Second, select a small and manageable selection of premium imported and local craft beer. Start small, use the supplier for glassware, tasting notes, staff sampling and education and go from there. If it works – add a seasonal ‘beer of the month’ to the specials board thereby keeping the offering dynamic and interesting. Ensure serving staff have tasted the beer and can engage with customers re: food pairing – then they must be able to pour and present the beer properly, it all adds to the theatre surrounding the customer experience and the best restaurants take pride in everything served," continues McElherrron. "For a first step, embrace the idea, go in small but fully committed. Select a classic German Pilsner or Czech lager, a weissbier and a locally brewed stout and ale. There is a huge range of Irish craft beers available and most are brewed locally so customers are supporting the local economy. It is also essential to add a good quality non-alcoholic beer as these have become a staple now with the increased focus on drink/driving. Erdinger non-alcoholic weissbier is widely available and allows the drinker to enjoy the full beer experience and drive home afterwards.

Education, Education, EducationTellingly, both Deveney and Maher also recommend that restaurant owners or managers make an effort to educate themselves and their staff about the beers on offer. " I started about six years ago. I saw this trend and had read about how the trend had taken off massively in the states. There was always a trend towards it in the UK. The supermarkets were heavily discounting commercial can lagers and we needed to look at something new," Deveney recalls. "I looked into craft beers: we’d always dabbled in them a bit, but the variety just wasn’t available in Ireland. I’m trained in wines and spirits, so looked into doing a beer course. The only place I could do a beer course would have been in the States or the UK. Running my own business, that wasn’t really an option!" In the end, Deveney went down the self-education route. "I started tasting and, being

inexperienced, started writing on it. It was a combination of tasting and writing from the point of view of a completely inexperienced person. That’s the only way of learning the different styles of beer out there: tasting and making yourself aware."

Maher is quick to point out that owners aren't on their own when it comes to finding out about these beers. "There are a multitude of websites that will give information on this. Even our own website – fourcorners.ie – has a wonderful piece written for us by Garrett Oliver, the Brewmaster for Brooklyn Brewery. He’s also an incredible gourmet. There’s a shortened piece specifically aimed towards the Irish market, because he spent a lot of time in Ireland. You can look online, and there are books out there. To give an example of a very good book, there's one called The Brewmaster’s Table, also written by Garret Oliver," he suggests. However, Maher is a keen exponent of first-hand experience. "Get to know the beers. Taste them. A lot of restaurant owners may not drink a craft beer themselves so, often, a craft beer may seem a bit strong. They’ve got to get over that and understand that, if they’re producing good food, they’ve got to have the beer. If they spend time selecting the wine on the menu, they should spend time on the beers, getting to know them and tasting them, understanding what’s going on," he argues. "Buy a whole bunch of beers, sit down the restaurant staff and let them taste and understand the beers. We’d often do tasting sessions with staff in bars and so on. Get a distributor in to do a tasting session so you and your staff can understand the beers," he recommends.

If you're wary of organising a beer tasting - or even of buying a few select bottles yourself - Deveney suggests that the Secret Garden Beer Festival (set to run on September 15 in Dundrum town Centre) is an ideal way to familiarise yourself with a range of beers in an informal setting. "It’s an opportunity to taste about 300 beers – obviously not for one person!" she laughs. "You can get in there and taste different styles of brew. I think it’s a really useful exercise for any on or off-trade staff member to attend. You can see the different styles, and speak to the brewers or importers who are there to get contacts. You can also take a look at the types of people who attend it, because it floats across all demographics: you’ve everything from 18 and 19 year olds right up to men and women in their 60s."

Craft and premium beer may not be appropriate for every restaurant, but it's a product category that's growing in popularity, eminently suitable for the restaurant setting, and allows for a new customer experience. Also, whether you choose to investigate the opportunity with a tasting of your own, inviting a distributor in or attending a festival, the research could well prove a lot of fun.


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nUTriTion

There are numerous reasons to put In Season local Irish produce on the menus of Irish restaurants. Firstly

and most importantly, it can make you more competitive. Irish restaurant goers are becoming increasingly conscious of the food they consume and where it is coming from. According to Bord Bia’s ‘Just Ask’ 2013 campaign, 69% of the public consider ‘local’ an important factor when choosing somewhere to eat out. Customers want information and transparency on the country of origin of food being served in restaurants, with over half believing that this information is important enough to be included on menus.

This is not the only reason to serve up Ireland’s finest fruit and veg. Generally speaking, fruit and vegetables taste their best when they are freshly harvested, while also being at their most nutritious. The real taste advantages of Ireland’s seasonal fruit and vegetables are indisputable. Freshness is the single most important criteria for shoppers when choosing products off the shelves so the same should apply to the dishes they choose in restaurants. With the wide variety of fruit and vegetables that can be easily grown in Ireland, some all year round like trusty cabbages and cauliflowers, this should make the task of incorporating fresh local Irish produce into the menu of Irish restaurants easier, enabling them to produce fresh, tasty and nutritious dishes.

With the growing focus on nutrition and diet due to the nation’s growing health issues, people are becoming more aware of the nutritional benefits of choosing local, preferably organic produce. Supermarkets now carry an extensive range of local organic produce to meet consumer demand for such items. Local farmers markets are buzzing at the weekends and new festivals dedicated to all things Irish have become increasingly popular over the last couple of years. BLOOM, Ireland’s largest gardening and food festival began in 2007 and since then it has almost doubled in size, attracting over 110,000 visitors this year. Irish people are showing their support of the Irish food and Horticultural sector by attending such events and choosing Irish products when giving the opportunity. Again this shift

in the Irish people’s way of thinking should be reflected in the options restaurants offer on their menus. Bord Bia is actively encouraging the consumption of at least 5 or more fruit and vegetable portions per day. In order to achieve this target, individuals are making considerable changes to both their shopping and cooking habits but they also require their local eateries to provide tempting offerings of delicious locally sourced, nutritionally rich dishes using in season fruit and vegetables. This is particularly important in eateries with ‘regular’ customers.

The health benefits of a diet rich in fruit and vegetables is well documented. Here is the nutritional break down of Ireland’s most nutritious fruit and vegetables currently in season.

Beetroot (In season for many months to come June-Feb)This incredible vegetable displays numerous health benefits. Beetroot has increased in popularity recently. No longer just associated with the pickling jar, this fantastic sweet delight can be eaten raw, cooked or juiced. Why are they so beneficial? Beetroots are full of nitrates, these assist in the production of nitric oxide which in turn can widen and relax blood vessels thereby reducing blood pressure, a common problem amongst Irish people. These nitrates have also been found to reduce platelet reactivity and therefore thrombosis formation. This seems a much safer option than choosing aspirin and all its associated negative side effects. But this is just the beginning of the benefits beetroot has to offer. Beetroot promotes overall digestive health due to the high fibre content that helps prevent colon issues. Studies have also shown that it increases energy and stamina, making it ideal for a healthy lunch or pre-workout bite.Cucumbers (In Season May – September)This fruit does not get the credit it deserves. Cucumbers contain all the necessary nutrients required for a balanced diet. They contain proteins, carbohydrates, calcium, magnesium, fibre and water in moderate proportions therefore eating a regular serving actually serves a purpose in the body. The fibres found in the peel along with the high water content,

The indisputable truthServe Local Irish Produce

Nutritionist Clodagh Kivlehan shines a light on a selection of Ireland’s most beneficial local produce and explains why these can be a vital ingredient in attracting new health conscious customers to your restaurant.

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help eliminate toxic substances and prevent constipation and colon cancer. They also are perfect for preventing dehydration or rehydration post workout or a night out. Cucumbers contain lignans, a phytoestrogen found in the popular flaxseed. These have been found to prevent many types of cancers by mimicking the action of endogenous oestrogens and they also promote cardiovascular health. The high Vitamin K and calcium content promotes healthy bone formation and strength. The high water and low sodium content make it a perfect fruit for those suffering with high blood pressure or watching their weight since they reduce fluid retention. Interestingly, cucumbers contain a hormone that helps boost insulin production making it very useful for diabetics. Studies have shown that cucumbers have anti- inflammatory properties and aids hair growth and strength. With all this to offer, it is not difficult to see why this widely cultivated fruit is included in most detox plans.

Spinach (In Season May-October)Everyone knows that spinach is good for you, so why not include this in season vegetable on the menu. Generally vegetables contain a variety of phytonutrients such as

flavonoids and carotenoids, however spinach ranks one of the highest in terms of its content and providing you with powerful antioxidant protection. In addition to these phytonutrients, spinach is packed full of other antioxidant nutrients including the main players Vitamin C, E and beta carotene, but also zinc, manganese and selenium. It is not surprising that this nutrient storehouse is a superstar when it comes to lowering the risk of health problems associated with oxidative stress. These undesirable problems range from bad skin to arterial damage and inflammation but also cancer and premature aging. Spinach is very beneficial to those hoping to lower their blood pressure the natural way. Research has shown the presence of special peptides that are capable of lowering blood pressure by inhibiting an enzyme angiotensin I-converting enzyme so it is not just the antioxidants that give spinach blood vessel protecting power.

Kohlrabi (In Season July-November) Looking to incorporate something new and different onto the menu, why not try out Kohlrabi? Sometimes known as turnip-cabbage, two of Ireland’s favourite vegetables, this member

of the brassica family offers an alternative to the standard vegetables served in most restaurants while still offering the awesome health benefits of its more popular cousins. The taste and texture of this vegetable is similar to that of broccoli stem but slightly sweeter. Kohlrabi is extremely nutrient dense, meaning it is high in the good stuff but low in calories. It can be eaten raw, cooked or made into tasty chips to serve with dips. It contains minimal saturated fat and zero cholesterol which is good news for your circulatory system. In addition to this, its high potassium content helps to maintain a healthy heart rate and blood pressure by countering the effects of sodium. This potassium also assists in the proper functioning of muscles and nerves. It is essential for optimal functioning of many body systems. Kohlrabi keeps the body fighting fit thanks to its high Vitamin C content which boosts the immune system and improves iron absorption. This is great news considering over 20% of Irish women are deficient in iron. All these positive benefits make Kohlrabi a great addition to the restaurant menus.

Blueberries (In Season July – Sept)Berries in general are packed full of beneficial antioxidants so incorporating any available type into salads or desserts increases the eaters’ antioxidant status. Blueberries rank highest in ’ORAC’ score, this is a measure of its antioxidant activity. Berries are an ideal food for weight loss and maintenance, a goal of many Irish people. This is due to the low glycemic index of berries, meaning they won’t cause severe spikes in your sugar levels or the nasty crashes that follow. These powerful beauties are rich in anthocyanins, the compounds responsible for their bold colour. However, anthocyanins do much more than make fruit more appealing to the eye, they are also key players in the prevention of heart disease, cancer and several inflammatory diseases. Blueberries are also an extremely reliable source of the all important Vitamin C. The high content of this vitamin along with a range of other potent antioxidants help slow the aging process, both of the skin and mind. Vitamin C supports the formation of collagen, a key protein needed to maintain the elasticity of the skin. The anti-inflammatory compounds present also reduce the appearance of wrinkles and skin aging. With all the benefits Vitamin C has to offer, its good to know we can rely on Irish blueberries to pack the punch instead of relying on oranges imported from half way across the world where Vitamin C content may be severely diminished to almost nothing. Blueberries can be harvested and served on Irish plates in a matter of hours meaning we can reap the full benefits. Although blueberries are only in season for a short period, studies have shown that they can retain almost all of their nutritional value when frozen meaning we can enjoy well into the Autumn.

Truth be told, fruit and vegetables can only be as good as the soil they are grown in. Overfarming severly diminishes the nutrient content of the soil. In many cases these beneficial nutrients are not replaced and in terms of the growing capability of the plant they don’t need to be. Often the fertilisers that are added enable the plant to grow, however this is without the full complement of vitamins. In this way we can become deficient even if we are eating our 5 a day. For this reason we need consider not just the quantity but also the quality of the vegetables we eat. It is much easier to find out this information by choosing locally grown produce, which adheres to our standards than trying to track what is going on in a farm the other side of the world. In addition to this issue, we need to consider the transit time which is also an important determinant of the nutritional value of foods. Choosing local means this time is eliminated and we can take advantage of all the benefits real fresh fruit and vegetables have to offer.

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Minimum requirements

• Leaving certificate or equivalent.

• Any combination of education, training or experience that provides the required knowledge, skills, and abilities.

• Two years of previous Banquet managerial experience or 2 years of Food and Beverage managerial experience in a 4 or 5 star resort.

• Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette. Preferred requirements

• University degree in hospitality preferred.

• Food service sanitation certification

• CPR / First aid training preferred.

SliGoRockwood Parade, Sligo, Co. Sligo€135,000 Restaurant / bar / hotel for sale|750 sq. feet (70 sq. metres)

TENANT UNAFFECTED:An excellent opportunity to acquire this very well established Coffee Shop/Restaurant , very well positioned on the banks of the Garavogue River. This ground floor property comprises of c 750 sq ft and is in an excellent state of repair and must be viewed to be fully appreciated.

This premises comprises of: Open plan coffee shop.Deli Counter with kitchen prep area.Ladies & Gents W.C

OTHER FEATURES:In Prime Location Along Garavogue River. Coffee Shop Has Capacity To Seat 35 People. Property is in Excellent Repair.There is the further option of more table area to the front of premises (subject to the permission of the Local Authority.

doneGAlSweenys White Horse Bar, Ballyshannon, Co. DonegalPrice on Application or Rent Negotiable Restaurant / bar / hotel to let or for saleThis property has 7 day licence with a cosy pub/restaurant which can seat up to 70 customers. Seperate private function room

upstairs with views of the Erne estuary. The kitchen needs to be refurbished, the property upstairs has the potential to be renovated for private residence.Land mark location in Ballyshannon with private parking facilities

Features:Landmark Pub and Restaurant, Own private parking, Cosy atmosphere Separate function room, renovated and refurbished, the premises is attractive from the outside, and boosts a cosy interior. The main bar area (approx 160 sqm) combines a traditional pub theme with a contemporary atmosphere. The gastro pub style set up seats approx 70 people with a solid fuel burning stove in the centre of the room enhancing the intimate & cosy atmosphere of the place. Tables are well spaced with many nooks and snug style areas offering private space. There are 2 office/store rooms which are in need of refurbish-ment on the 3rd floor. LocationAssaroe Road, Ballyshannon, Co. Donegal DirectionsDrive through the town of Ballyshannon towards the Rock turn right at the roundabout, out the old Bundoran Road, Sweeny' s White Horse Bar is located on the lhs. Viewing Details: By Appointment

leiTriMThe Brandywell, Dromod, Co. Leitrim€350,000Restaurant / bar / hotel for sale|9,763 sq. feet (907 sq. metres)

Substantial Licensed bar, Restaurant and 12 bedroom guesthouse plus 2 shop unitsThe Vibe bar - 38 Mac Oisin Place:This bar has its own door entrance and can be accessed directly from the Brandywell premises. Can be operated as a stand alone Bar or as a complimentary operation. The Vibe bar has a beer garden to the rear.Vibratone Gym & Fitness - 39 Mac Oisin Place:This shop unit is currently leased at a weekly rent of €75 (€3,900 P.A.) on a short term lease 3 year lease from January 2011.OUTSIDE: There is a large yard to the rear which contains substantial car parking. There are two separate secure stores and a walled off area for Bulk gas tanks. There is also a sheltered beer garden area that connect to the rear of the Vibe Bar.

jobSBar/Restaurant Manager required for The Bank on College Green, Dublin 2

Must have minimum 3 years experience in:• Bar – be able to work in a fast paced award-winning bar. Extra hours will be expected during busy periods.

• Front of House – implement door policy but must maintain friendly demeanour and positive attitude.

• Food – Extensive food knowledge essential.

Customer Service Experience – in high end establishments essential. Please apply by sending your CV to;The Bank on College Green,Dublin 2,Ireland.

Experienced CDP Pastry Chef required for Fade Street Social by Dylan McGrath

• A new concept restaurant under Michelin Star Chef Dylan McGrath, based in Dublin 2, right in the heart of Dublin's shopping and entertainment district.

• Fade Street Social are looking for an Experienced Pastry Chef to work in our Pastry team.

• All applicants must have previous experience in a similar role and fluent English is essential.

HACCP trainedEnglish

Front of House Manager required for Purple Ocean Restaurant, Dun Laoghaire, Co.Dublin

• All New Purple Ocean Restaurant seeks Front of House Manager

• The ideal candidate MUST have excellent inter personal skills, be adaptable, outgoing, full of energy and ideas.

• This is a fantastic opportunity for a dynamic Restaurant Front of House Manager for a fabulous Restaurant in Dun Laoghaire

• Restaurant will close at the end of August and reopen mid September. At that time they will launch a new menu which will be a creation of days gone by and contemporary cooking of today and tomorrow, offering an ethos of, Old and New.

• An understanding of Flambé Cooking is Essential.

on The block/jobS

ProPerTy of The MonTh10 Capel Street, Dublin 1 €640,000

Restaurant / bar / hotel for sale|3,875 sq. feet (360 sq. metres)

Four-storey over basement commercial/residential premises in the heart of Dublin City Centre. Successful take-away and restaurant business operated by the Fusciardi family since 1937. Total accommodation extends to approximately 360 sq.m, with ground floor restaurant area of 115 sq.m, and most impressive upper floor apartment accommodation, in excellent condition, extending to 202 sq.m.

Proven trading location beside the Luas and a moment’s walk from the River Liffey, the Halpenny Bridge, numerous bus services, the Four Courts, etc.

Accommodation: Ground Floor Restaurant & Take-Away Floor area of 115 sq.m incorporating retail/take-away area to front, service counter and restaurant seating area to rear. Good condition and fit-out to high standard, with suspended ceiling, laminated floor, built-in air conditioning system, panelled and mirrored walls with room for 50-60 people (max)Ladies & Gents w.c. facilities to rear

Basement Total area of c.20 sq.m with tiled floor, large freezer unit and food preparation and storage area

job of The MonThBanquet Manager required for Lough Eske Castle, a Solis Hotel & Spa, Donegal

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Unit D1, North City Business Park, North Road, Finglas, Dublin 11. Phone: 01 8081373 Visit Our Website on www.erg.ie

Know the Facts before you chooseThere is confusion and misconception among the trade in relation to 50% energy savings.

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