Food For Thought & Down To Business
As part of Enterprising Donegal Business week 2015 I had the great fortune of presenting & hosting an evening of food business in Donegal at the Village Tavern in Mount Charles.
The title for the evening’s presentation was “Food For Thought” & the theme of the evening was an “Insight into the business opportunities in the food sector and the… Continue reading
Fundamentals of a restaurant business
I was fortunate enough to attend the press launch of a local enterprise week. The event was hosted by Donegal County Enterprise Board. This was nothing out of the ordinary – a Skype link & few words by Kevin Kelly (a key note speaker & doer!) & that’s when the ordinary became the extra ordinary. Kevin Kelly revealed a… Continue reading
5 #Legenderry Eats in the City of Culture 2013
When growing up in Derry in the 1970’s & 1980’s gastronomic delights where few & far between. Beyond ”la cuisine de ma mere” stand out dining experiences normally revolved around a take away or dining in portion of chips, peas & gravy with a dash of malt vinegar from “ Swanky… Continue reading
The Next Big Thing
“What’s the next big thing in food Martin? I thought – should I buy a restaurant & be ready for it!”
I’m probably like the local business advisor whom posed this question & then suggested he’d be ready for it. The hospitality business is made up of business owners who devote time to pondering, researching or… Continue reading
What does the future hold for UK hoteliers, restaurateurs, caterers and publicans in 2013?
What does the future hold for UK hoteliers, restaurateurs, caterers and publicans in 2013? This 10 minute podcast rounds up what UK industry figures expect 2013 to bring to the Hospitality sector. Via Catersearch.com website
Back To Basics
I have been carrying out some research for a client based in the hospitality & tourism business. The body of research is based around new dinning trends & customer/consumer habits. Here’s a quote that I came across “I am looking for products and brands that are real, authentic and honest, because I know I can trust what’s in them… Continue reading
Wild Mushroom Pickings in Ireland (Part 1)
The mushroom season is drawing to a close for me. I live in Donegal, North West Ireland – once November is upon me the foraging bounties turn into great walks & rambles through forests with very little wild mushrooms in my basket. The drop in temperature appears to put pay to the mushroom bounty.
I have been collecting/hunting/foraging wild mushrooms… Continue reading
Food For All Seasons
The Seasonality of food Here s a Quote from Michael O’Leary “At the moment the ice is free, but if we could find a way of targeting a price on it, we would” Most of us are familiar with the business model that he operates. Low cost, basically translating to very good value, if you travel… Continue reading
What to do with rising food costs
Menu planning and the importance of the menu is an essential tool in creating the power to bring customers in though your front door. The menu is a highly important factor not only because of its content but also in the way it is set out. The way dishes… Continue reading