How can technology help you streamline your operations and run your business more efficiently? What should you consider before investing in new technology? And how can tech help you to adhere to social distancing guidelines without losing the personal touch?

Professor Peter Jones of the eHotelier Academy and Bryan Davern of the Press Up Hospitality Group, answer all these questions and more when they share their insights with host Ruth Hegarty in the seventh and final episode of the Inside Food series.

A full transcript of this discussion is available on failteireland.ie/podcasts.

Panellists:

Ruth Hegarty (egg&chicken consulting) is a consultant and facilitator focused on food, farming and sustainability in business and policy.

Professor Peter Jones is a Director of Wentworth Jones, an international hospitality consultancy, and a Dean of the eHotelier Academy.

Bryan Davern is Head of Hotels for the Press Up Hospitality Group, which includes seven hotels in Dublin, Cork, Galway and Westmeath.

Listen to a particular topic:

04:00 – The accelerated role of technology in the pandemic
07:40 – Integrating technology systems
16:54 – Improving efficiency through technology
27:48 – How to use tech to adhere to social distancing guidelines but still maintain human interaction
38:11 – What to consider before investing in new technology

Data – how to gather it, how to interpret it, and how to use it to inform your business strategy – is the hot topic in the penultimate episode of Inside Food. Host Ruth Hegarty makes sense of the numbers with Karl Purdy of Coffeeangel in Dublin and Louise Palmer-Masterton of Stem & Glory in Cambridge and London.

Resources:

You can find a range of tools to help you analyse your data in Fáilte Ireland’s new Breakfast Innovation Toolkit.

A full transcript of this discussion is available on failteireland.ie/podcasts.

Panellists:

Ruth Hegarty (egg&chicken consulting) is a consultant and facilitator focused on food, farming and sustainability in business and policy.

Karl Purdy is Founder and Managing Director of Coffeeangel, which spans five locations across Dublin city centre and a thriving online business.

Louise Palmer-Masterton is Founder of Stem & Glory, a vegan restaurant group with premises in Cambridge and London.

Listen to a particular topic:

01:10 – What is data?
04:18 – How to gather data
07:02 – Understanding data systems
11:11 – How data informs strategy
17:49 – Gaining customer insights
26:10 – Utilising marketing tools
31:19 – The importance of customer interaction

In episode 5 of Inside Food, host Ruth Hegarty is joined by Phillip O’Neill of Clayton Hotel Dublin Airport and Cariona Neary of Neary Marketing to discuss how COVID-19 has impacted operations and investigate how businesses can upskill staff and increase sales in an era of social distancing.

Resources:

You can find a range of tools to help you streamline operations and train staff in Fáilte Ireland’s new Breakfast Innovation Toolkit. The Service to Sales programme will launch soon, stay tuned to Fáilte Ireland’s COVID-19 Support Hub for more details.

A full transcript of this discussion is available on failteireland.ie/podcasts.

Panellists:

Ruth Hegarty (egg&chicken consulting) is a consultant and facilitator focused on food, farming and sustainability in business and policy.

Phillip O’Neill is General Manager of the Clayton Hotel Dublin Airport which features 608 bedrooms, a conference centre with 17 meeting rooms, public bar, two restaurants and café.

Cariona Neary of Neary Marketing & Communications is a trainer, writer, lecturer, and Fáilte Ireland mentor, specialising in marketing and customer service strategies.

Listen to a particular topic:
01:32 – How COVID-19 has impacted food and beverage operations
06:30 – Training and upskilling staff in preparation for reopening
14:34 – Online learning and briefings
19:00 – How technology can streamline operations and improve the customer journey
22:19 – Upselling opportunities and the Service to Sales programme