Presidents Report – May 2017

I hope the general good weather we have been getting around the country has been a positive impact on business.

Every year I find myself checking the calendar to see what date Easter falls on knowing if it is too near set Patrick’s Day it not good for business, this year was perfect. If anyone was wondering it falls on 1st of April next year (not a joke).

Our industry hit the headlines a few times in April, one being Good Friday, I honestly believe they have come to their senses and this will be the last time we will be forced to shut. This is the Friday of a bank holiday weekend where we have airports with packed planes coming into our country and we can’t provide them with open restaurants and pubs.

Another major issue that appeared on the news was the rising cost of insurance and scandalous claims being handed out. I believe our CEO Adrian Cummins has put the facts out there of who is making the money on these claims and who the biggest losers are. Our business just can’t take these costs and the government will have to sit down with us and decide what they can do for us.

This is one of the many rising costs in our business, we have rates going up, the possible introduction of a Sunday premium rate of 30% or more and we are fighting every year to keep vat at 9%. I urge you to contact your local TDs with your concerns.

These are uncertain times in our country and we are only starting to see the effect of Brexit so we need the politicians on our side.

On a positive note we have the 9th Irish Restaurant Awards on Monday 8TH of May in the Clayton Hotel, Burlington Road, Dublin 4. If the regional events are anything to go by it promises to be a great night and we have recently added the very funny Barry Murphy to our MC team. This event will sell out so please don’t leave it too late. Purchase your ticket here

I congratulate every one of the restaurants who got this far and hope you all have a good night on Monday 8th and I look forward to meeting up with you all then.

Yours in food,

Liam Edwards


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