Diarmuid on the food service industry

What a wonderfull weekend on the #foodtrail to the Kingdom. I probably don’t need to go into any furthuer detail on my experience in Listowel & Tralee as I have well documented my reviews on Social Media. So I’m going to just ‘tip’ on being an owner/operator having spoken to both proprietors on my journey and from my own experience of being a bar and hotel owner in my own time. Firstly I want to acknowledge the guys in Listowel & Tralee and wish them continued success in the future. When I began my career in the late 80’s going to the pub/restaurant was in the Top 5 of places of interest to go socialise and meet with friends family etc. 30 yrs later with the advent of so many many forms of social activity people are more health concious and with the demise of the Celtic Tiger the f&b trade has suffered a major downturn and our customers are now finely tuned in to ‘value for your buck’ Bars & Restaurants are under constant screunity from not alone the well travel and versed general public but from also within by the governing food and drink bodies. I have heard on countless occasions people saying ‘oh I’d love to have a pub/restautant’ they see an operation on a busy weekend night and immediately marry the till take to a it’s a good money maker. It’s obviously not the case. Our guests do not see what goes on behind the scenes and what an enermous effort it takes just to open the door let alone keep it open and trading successfully. My point without over stating the obvious is the respect I have for the guys I met this weekend. Hard working conceious people as well as being food lovers they are employers they are fantastic chefs and front house operators. I personaly am fully supportive of anyone in business but in particular in our Industry. It’s 7 days 7 nights every week week in week out. It’s then sometimes that naturaly I become disappointed when I read the reviews of staff and premises on Tripadvisor. Posted up by ‘mini-private eye foodies’ without a seconds thought for someone’s career and someone’s hard work. I was brought up to the mantra if you have nothing nice to say don’t say anything and if you realy feel something is to be said at least be constructive. My point again coming from being an employer to a damm good employee is We should all help support and encourage those who make the brave step forward to become an owner/operator. We should all take time to be transparent with out customers and when an opportunity arises to explain how deathtraemtal someone’s unkind review can be on any form of Social Media. The good times are gradually coming back People have a few extra bob in their pocket and once again with thanks to will oiled professionals in hospitality who did not bail out people are coming back into our bars & Restaurants and the ‘steaks’ are high and we need to continue to produce the goods and the experience our guests now demand. And we will I know all of us here on TCG will endevour to produce the best to the best of our ability. So I encourage everyone to support the Owner/operator. I for One raise my glass to you guys this evening. After all… we are the willing led by the unknown doing the impossible for sometimes the ungrateful but we keep doing it! Why I ask. Because that’s what we do. #atyourservice 👤

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s