Afleveringen
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Alan Andrews is so open and honest about his business, his past, his family life, and his personal growth into an Entrepreneur who is open to learning growing, and living well. His journey and outlook are so inspiring. Alan Andrews: Old Barracks Roastery & Guji Coffee, thank you for being such a fantastic podcast guest, your transparency is incredible and so appreciated.
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You are in charge of your food business doing well so let's ensure you you are paying attention to these 3 simple ways to increase money in your cash register. Create a plan based on these three money-making strategies and elevate your business as a result. Business is money!
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Zijn er afleveringen die ontbreken?
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There is a language you need to understand if you want to be a 'Business Owner & Operator'. Having a base understanding is a brilliant foundation and an essential part of running a business well. Tasking others to implement, monitor & measure certain areas within your business is how you can off load what overwhelms you while still being in control so consider how that can look for you and your business!!!
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We are opening a can of worms because food business owners are being incorrectly informed by some EHO's who are taking the legislation and interpreting it based on their own bias. As a result of this biased interpretations, they are given directives to business owners to carry out 1) structural work which is of enormous expense and in fact unnecessary 2) purchase costly equipment that isn't actually a legal requirement and is causing immense stress and financial pressure 3) they are forcing business owners into a corner by forcing food business owners to make huge and expensive changes to their business...
We must open the lines of communication because if we want to see positive change we must understand what is actually happening so a fair assessment can be carried out. Get in touch with me, Blathnaid Bergin & Amy Irwin to help with this topic. It matters. You matter. Our industry matters.
Look up www.fsai.ie
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I am delighted to have these fabulous women taking part in today's Podcast as both are making huge differences in the Irish Food and Drinks industry through their business offerings.
Blathnaid Bergin of The Business of Food and Amy Irwin of Conscious Kitchens.
Blathnaid brought to life a huge pain point that food business owners are going through and have been going through for some time- which is the inconsistent application of the food safety law that is affecting all food service kitchens around Ireland- so pubs restaurants, cafes, food trucks...
& to be clear- We are talking about people who are doing great work and who are implementing the right practices.
Do these pain points resonate with you:
EHO's seem to always find problems that in order to resolve end up costing you HUGE money that you don't have? But you feel so under pressure and humiliated that you bow down and behave!!!Then, another EHO, a different EHO to the one that carried out the original inspection comes in and gives you mixed messages and states that you must spend an enormous amount of money on more equipment!!!If you want to learn how to meet your EHO fairly then this is the Podcast for you, as we discuss the issues we look at the solutions and create provocative questions that YOU ARE ENTITLED TO ASK.
Buckle up and enjoy taking back control in a calm and measured way, because you deserve that and so does your team.
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In this episode, we discuss our collaboration of minds to bring to you a Masterclass in how to ELEVATE YOUR RESTAURANT. Our Masterclass is on the 26th of September in The Dean Hotel in Dublin. It is an entire day and is partly funded by the Restaurant & Hospitality Skillnet. This is a transformative full-day masterclass event designed exclusively for restaurateurs who are determined to take their business to the next level. This immersive learning experience will equip participants with the latest trends, insights, and tools needed to thrive in three crucial areas of their business: marketing and strategy; business growth and commercial success; and digital content creation and online presence.
The guest speakers are leaders in their respective fields and will share their expertise during the masterclass. The lineup includes Award Winning Marketeer, Jane Manzor, Food Business Coach,Tracie Daly, and Digital Content Expert Paula Murphy from Zahra Media.
Participants will receive a workbook that includes strategies, practical insights, and cutting-edge tactics.This resource will enable attendees to seamlessly implement the knowledge gained during the masterclass into their own businesses, empowering them to achieve tangible results.Hosted on Acast. See acast.com/privacy for more information.
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Part 1: Bloody Food Business buzzwords! There is so much involved in running a food business in Ireland and as a Business Owner, you must have a grasp of it all but not an expert in it all! These Buzzwords are of immense value to you and your business. The insights you gain from implementing KPIs in different areas separate you from your competition as you can then implement changes that your business will respond well to as you will increase revenue and decrease overheads. Save fricken money why don't you???
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Growing your business takes unbelievable consideration, determination, and a growth mindset. There are so many areas of your business that must be fine-tuned and streamlined before real sustainable growth can occur. Check out Part 1 before jumping into Part 2. It takes ten years to become an overnight success! Email me at [email protected] to avail of my Food Business Coach Services.
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To grow your business you must be ready. You cannot grow a business on rocky foundations as it will come crumbling down.
We discuss issues and strategies in what you must have in order for growth to occur. Topics covered include: Standardisation, Positive Work Environment, and Culture, Team benefits, Mission...Running a food business is intense. It requires you to get out of your own way and employ the services to bridge the gaps in order to improve, stabilise and grow.
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Do you do this:
Overlook individual strengths and contributions: Remember that each employee brings unique skills, experiences, and strengths to the table. By comparing oneself to a team member, the business owner overlooks the diverse contributions and abilities of their team members. Recognising and appreciating individual strengths is essential for building a well-rounded and successful team. You are right- they are not you!Discouraging employee growth and development: Constant comparison may discourage employees from taking risks or pursuing growth opportunities. When individuals feel constantly judged against the business owner's standards, they may hesitate to step out of their comfort zone and strive for improvement. Encouraging employee growth and providing support and mentorship is crucial for their professional development.Just some of the topics covered in this podcast. Tune in to learn what you must do in order to improve your business.
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The excitement is building for another of Irelands's best events- the Ballymaloe May Fair.
A family festival in celebration of Summer
This Summer festival is an ode to good food, green living, gardening, the arts, fashion, and fun.
Celebrate Ireland's ancient heritage… but with a few modern twists!
Join us for Cooking Demonstrations, Live Performances, Walks and Talks, Walled Garden Fitness Classes, Workshops for all ages, Forgotten Skills, Great Shopping and so much more. Drop your kids off for an hour of fun at our Children's Activity Area.
Dogs are very welcome on leads
Free entry for Children under 12
Tickets On Sale Now!
Ballymaloe May Fair (ballymaloegrainstore.com)
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Consider using the 80:20 rule as a beginning to amending your strategy while being fully aware that long-term goal setting and planning are critical to steering a ship towards sustainable long-term success and away from unnecessary danger! Reviewing the data is critical and that is where the 80:20 rule is of great value. And remember it can be 30:70 and so on, but understanding what has gone on can help shape how you move forwards in all areas of your life.
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Meet the team behind At The Pass. A collective of hospitality, academic, and industry experts who have vowed to make a difference by hosting a workshop for those who are looking to reconfigure their business offerings and a workshop for those who have had to close their businesses. We also have an incredible line-up of expert speakers who are here to ensure you have the information and tools to make informed decisions. Doing business in this current climate is really tough but we want to help. We want to offer you a community and support so you are not alone or feeling isolated. Go straight to www.atthepass.ie and sign up today for the classes in January 2023: 1) Managing Changes and Big Decisions 23/01/23 and 2) Wrapping up a Business and Moving On 30/01/23.
From Orla, Noel, Chris, and myself, we wish you all a Very Happy Christmas and we look forward to being of service to you in January 2023.
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What an incredible woman Kaelin of Awn Kitchen is. Her honesty and ability to learn through doing are why she is growing from what was initially a small business that developed into a Boutique Cookery School that has now gone through one of the harshest winters (Covid) because she bravely expanded during the most trying time in her life. I had the absolute pleasure of spending most of January 2020 in her first premises (her home-based boutique cookery school) where I was invited to be a guest tutor for two courses that I got to design and deliver. What an honor to be a guest of Kaelin in Edmonton and to be hosted by her fabulous family and to have experienced the true and deep-rooted food culture of Edmonton alongside the fabulous food journalist Mary Bailey. We went on many food journeys and we deep-dived into the reality of Kaelin taking that next step into expansion. I hope you love this woman as much as I do and I really hope you resonate with her story because the sole mission is to drop the shrouds and masks and speak the truths of being self-employed in order to help others.
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What a fun and very informative chat with the owners and operators of The Lifeboat Inn in Courtmacshery in West Cork. This frank and honest journey from David and Martin is filled with passion and hope as they concentrate on great food and great service. Their motto- keep a close eye on the business, keep a closer eye on your books and make time to live well when the opportunities arise.
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Etaoin grew with her business. She adapted but always reflected her passions and principles with every move. Get to know how she brought to life this incredible space that hosts masterclasses, art and theatre events, and neighbour food Fridays while working closely with the community she adores to rejuvenate her town centre. A remarkable human with an EPIC sense of humour.
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This was the most exquisite pizza I have ever had. The location was so fabulously remote and truly beautiful being on a hilltop surrounded by stunning rolling hills. Eircode V15H05. A pandemic hobby that has turned into a fantastic artisan pizza business where they ONLY produce small quantities of pizzas and as a result SELL OUT FAST so order in advance to avoid disappointment on their Instagram or Facebook at 'Sa Domu'. Thank me after you have tried it.
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What a brilliant HONEST conversation with this great human who is loving being in a position to be transparent about his NEW business in the food and hospitality sector. He wants to share all of his new skills with every food business operator so he can help you along the way too.
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What a brilliant farm tour and lunch getting to know what the world of Dermot Carey entails. From his very own organic farm where he grows his own stunning organic produce and he also supplies some of Ireland's best restaurants and artisan farm shops while also being a private consultant on many of Ireland's most impressive walled kitchen gardens.
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Stephen is from Ballycotton, a chef in the Bayview Hotel & in his third year of Culinary Arts while also being an Ambassador with Taste The Atlantic. It was such fun catching up with Stephen who I have known for a while. His journey through food is wild and wonderful and an inspiration for so many.
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