The Programme focused on growth strategies for the pub sector and participants were taken through the steps to achieve a commercial, profitable and sustainably growing enterprise.
The programme also focused on increasing the customer experience, using music in your business to maximise the return on investment in entertainment, time management and building highly-engaged high performance teams.
An evening presentation by Dalcassian Wines & Spirits highlighted the opportunities and benefits to upselling wines.
A lunch and presentation at the Musgrave Marketplace facility in North Dublin highlighted the latest trends in food for the hospitality sector.
Participants seemed to get a lot from the courses.
“It’s good to get away from the business and focus on how to grow the business efficiently,” commented Leigh Williams of Mickey Finn’s while Michael Dowling of Glenmalure Lodge found the course to be “very insightful – I picked up some very simple ideas on how to improve staff coaching”.
The South Pole Inn’s Gary Percival explained that he was looking to improve his business and everything made sense.
“I really enjoyed it,” explained Myles Doyle of The Porter House, “It’s hit home some of the simple things that we’re not doing properly.”