Some labour legislation relevant to Hospitality
1. Contracts of Employment 2. Part-Time Work: 3. Overtime Pay: 4. Sending Employees Home Due to Lack of Work: 5. Rest Periods and Working Hours: 6. Dismissal and Notice Periods: 7. Redundancy Pay: 8. Holiday Entitlements: For more detailed information, you can refer to the Workplace Relations Commission or check the specific provisions in the […]
Licensing
Opening a bar or bar-restaurant in Ireland involves navigating a range of legal requirements and obtaining various licenses and permits to operate legally. Here’s a more detailed look at each of the key licenses and obligations: 1. Liquor License Types and Details: Obtaining a Liquor License: 2. Music and Dance License Purpose: Application Process: 3. […]
Wine Lists – Does your wine list consider these points?
Structure it for your customer A wine list should be in a logical order, echoing the format of the meal Does the wine Enhance the Food on Offer in your Venue? Does the customer understand the list.Write the list for your customers, not for other sommeliers Format the Wine List in a way that […]
Exploring Hospitality: A Comparative Journey from Spain to Ireland
The hospitality industry is a vibrant tapestry of cultural nuances, culinary delights, and service excellence. Having worked across various countries, I’ve had the privilege of witnessing the unique characteristics that define the hospitality landscapes of different regions. In this blog post, I’ll share my experiences and insights comparing the hospitality scenes in Spain and Ireland, […]
Explaining allergens
Title: Managing Allergens in a Restaurant Environment Introduction FROM LEE @ DINEWISE.IE Introduction With the increasing prevalence of food allergies, managing allergens has become a critical aspect of operating a restaurant, particularly in Ireland, where specific regulations govern how allergens are handled. This brief is intended to explain the 14 allergens recognized under Irish and […]
Upselling
Many customers do have a mental or even planned-out budget when they enter a restaurant. However, that budget can be flexible depending on several factors, such as the experience, occasion, or how well an upsell is presented. Here are a few things to consider about customer budgeting: View Post Upselling is more about offering the […]
Waist oil treatment and collection
In Ireland, while there is no specific law that mandates the collection of used frying oil for every food business, there are regulations and practices that strongly encourage the proper disposal and recycling of used cooking oil. The management of used cooking oils falls under broader waste management and environmental protection regulations. Key Regulations and […]
Data sheets for chemicals – in the HACCP manual
Under HACCP (Hazard Analysis and Critical Control Points) principles, it is obligatory for restaurants and bars to maintain data sheets for the chemicals used in their operations. These data sheets are often referred to as Safety Data Sheets (SDS). Here’s why they’re essential and what they typically include: Purpose of Safety Data Sheets: Safety and […]
My Approach to Managing Online Reviews: Importance, Strategies, and Dealing with Trolls.
In Ireland, reviews play a significant role in influencing customer decisions, especially in the restaurant, bar, and hospitality sectors. Here are the most widely-read review platforms that Irish consumers frequently turn to when looking for reviews of restaurants, bars, and other businesses: 1. Google Reviews 2. TripAdvisor 3. Yelp 4. Facebook Reviews 5. TheFork (Previously […]