Glovo’s Post

Ireland's Fast-Food Market: A Goldmine for Growth 📣 Our latest article published on QSR Media UK highlights the key trends shaping Ireland's dynamic fast-food industry, offering crucial insights for businesses seeking to enter or expand in this lucrative market. ✔ Key Insights: 📍 Market Potential: Ireland's robust economy and youthful population create fertile ground for fast-food businesses. 📍 Tourism Boost: A steady influx of tourists translates to significant revenue for operators in popular locations. 📍 Distribution Landscape: Dublin leads with 58.4 fast-food outlets per 100,000 people, compared to London's 44.3. While Dublin boasts the highest density, regional variations offer untapped potential. 📍 Diverse Offerings: From international chains to local favourites, Ireland caters to a wide range of consumer preferences. 📍 Daily Traffic Patterns: The report reveals peak hours for coffee shops, burger joints, and pizza chains, allowing for optimised operations. Lunch hours are particularly significant, accounting for 34% of daily traffic. 📍 Competitive Landscape: Insights into the dominance of international and local brands across different times of the day. 📍 Market Trends: A comparative analysis of fast-food trends in Ireland and the UK highlights unique regional characteristics. 📍 Growth Potential: Ireland is emerging as a top European fast-food destination, presenting lucrative opportunities for businesses.  Unlock exclusive insights into Ireland's fast-food industry!  Read the full article here: https://lnkd.in/e8Td-rFq #MeaningfulVision #MarketAnalysis #Ireland #IrishBusiness #FastFoodIndustry #FoodServiceTrends

We are now on BOLT FOOD. Order your favourite Ghanaian and Nigerian dishes from us and have them delivered wherever you are. In today's fast-paced world, food delivery services have become a ubiquitous convenience that has revolutionized the way people enjoy their meals. The rise of technology and the internet has given birth to a plethora of food delivery platforms such as Bolt Food, making it incredibly easy for individuals to have their favourite dishes delivered right to their doorstep. The convenience can be attributed to several key factors such as Time-Saving, accessibility and the convenience for special occasions. Food delivery is not only convenient for day-to-day meals but also for special occasions and gatherings. Whether it's a family celebration, a social event, or a last-minute office party, ordering food delivery eliminates the need for extensive meal planning, preparation, and cooking. It lets hosts focus on other aspects of the event while ensuring that their guests are well-fed with delicious food. The convenience of food delivery has significantly transformed the way people experience and enjoy their meals. It has made dining options more accessible, saved time and effort, and provided a flexible solution for various occasions. As technology continues to advance, the food delivery industry is likely to evolve further, providing even greater convenience to consumers around the globe.   Deon Recreational Centre is the ultimate leisure destination in Ghana serving the widest variety of fun, adventure, relaxation and recreational activities to individuals and groups. Ghana's ultimate leisure destination. #drcghana #holiday #funtimes #happylife #weekendvibes #adventure #accraghana  

As we have predicted all along, the Australian Foodservice market is rebounding strongly this year, and while foodservice operators are tackling current challenges, they are returning to pre-pandemic operations and buying behaviours. The Foodservice Consumer was always going to eat out again as a way of life - a one in a hundred year global pandemic was never going to change this fundemental characteristic of the Australian Foodservice market. The re-bound is even stronger when considering the following: 1) inbound short-term visitor numbers, i.e., overseas tourists and business travellers, were in April 2023 still down by 30-35% compared with monthly arrivals in 2019; 2) immigration and overseas student numbers are again climbing, but not back to pre-pandemic levels; 3) from 2020 to June 2023, 9% of ALL commercial foodservice outlets closed their doors permanently; - this figure was minus -13.2% among restaurants and minus -12.8% among cafes. #foodservice #foodandbeverage #hospitality #hospitalityindustry #australianfoodserviceadvocacybody #restaurants #cafes #foodserviceoperators

Some personal news. Yesterday I advised the team here at the Wellington Culinary Events Trust of my resignation. 16 years after co-creating Visa Wellington On a Plate, 10 years after creating the WCET, and 9 years after taking on Beervana - the time is right for a change. This might come as a surprise but it’s actually a decision that I have been considering for a while now. I hardly need to explain the challenges that every one of us have faced during the last few years - Covid’s tail is long. I have worked hard to navigate the organisation through these changing times to ensure that we have not only been able to keep going each year, but that the WCET remains strong and can continue to serve up NZ’s preeminent food and drink events. Visa WOAP was created to support Wellington’s hospitality industry during the GFC. The Trust has remained firmly focused on ensuring that our events evolve to reflect the changing needs of the industry, while continuing to offer world class culinary experiences. The last few years have certainly kept us all on our toes and challenged us to think not only about what’s next, but how we can best support and harness the enormous creative energy of the Wellington culinary community.  I am incredibly grateful for the experiences that the WCET has provided me – and the opportunity to help build a culinary legacy for Wellington and our amazing hospitality industry. None of it would have been possible without the Wellington restaurant community and the support of our partners, particularly WellingtonNZ and Visa. Thank you. Where to from here? I finish up on 8 March 2024 and will head to India for 6 weeks. So many people said to me after my trip earlier this year “I’ve always wanted to go to India, but I just don’t know where to start”…so, guess what? They are starting with me. I am taking two small groups to share the experiences in India that I love. I’m keen to also explore what this little venture could turn into. If you would like to know more, follow me at @allindiapermittours on Instagram. I am extremely passionate about food tourism and I am eager to sink my teeth (excuse the pun) into this further. Some of you will know that during Covid the WCET set up a consulting business called Food and Drink New Zealand led by me. I will be continuing this work with destinations, products, and hospitality businesses to better leverage food & drink tourism opportunities (here in NZ or internationally) through developing strategies, positioning, action plans, events etc. I will also continue my governance work - supporting those boards that I am already part of and exploring new opportunities too. I am lucky enough to have connected with so many people around the world through my work, so please don’t be a stranger. I am open to opportunities and excited to explore new challenges in 2024 😊 Ngā mihi nui #foodtourism #nzeats #nzfoodanddrink #wellingtonnz 📸 Ben Shewry at the Shack, Visa WOAP 2018, Jeff McEwan

Paying the bill at the restaurant in an international group can be quite awkward😮💨 Especially if you are having dinner in a different country! Most of us in Europe or in North America are used to paying separately for what we have ordered when we eat out. But in some countries, traditions are completely different. Check out my carousel to be equipped for when you go out with your Arab or Indian business partner next time ⤵️ #interculturalcommunication #culturalcompetence #culturaldifferences

Mumbai’s status as India’s financial hub, coupled with the airport’s connectivity across Europe, the Middle East, and Asia, makes it the ideal location to introduce Wagamama to new customers alongside travellers already familiar with the brand. Read more: https://lnkd.in/dk9cUKxi #hotelierindia #hospitalityindustry #hospitalitytrends #foodandbeverage #newlaunches wagamama, Travel Food Services, Thomas Heier

This is the kind of advancement that we are all going to look at and say things like - 𝘖𝘬, 𝘪𝘵'𝘴 𝘢𝘣𝘰𝘶𝘵 𝘵𝘪𝘮𝘦. Or, 𝘩𝘮𝘮, 𝘯𝘰𝘵𝘩𝘪𝘯𝘨 𝘷𝘦𝘳𝘺 𝘪𝘯𝘯𝘰𝘷𝘢𝘵𝘪𝘷𝘦 𝘢𝘣𝘰𝘶𝘵 𝘵𝘩𝘢𝘵. Or perhaps, 𝘸𝘩𝘺 𝘤𝘢𝘯'𝘵 𝘢𝘭𝘭 𝘢𝘪𝘳𝘭𝘪𝘯𝘦𝘴 𝘥𝘰 𝘵𝘩𝘪𝘴? And as a customer in 2023, you'd be dead right. "Pre-ordering" a service is certainly not a 𝗵𝗮𝗯𝗶𝘁 we are used to - especially in air travel - but it actually is a transaction that we are used to if we shop on e-commerce apps and sites. A pre-order is nothing more than a transaction for a future delivery, after all. The question becomes - when will it be extended to all classes and all stations, i.e. across the entire aircraft and all flights? Trouble is for this to happen, at least 2 other things need to fall in place: 1. 𝗖𝗮𝘁𝗲𝗿𝗲𝗿𝘀 𝘀𝘆𝘀𝘁𝗲𝗺𝘄𝗶𝗱𝗲 𝗻𝗲𝗲𝗱 𝘁𝗼 𝗵𝗮𝘃𝗲 𝘀𝘆𝘀𝘁𝗲𝗺𝘀 𝗮𝗻𝗱 𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝘀 𝘁𝗼 𝗮𝗰𝗰𝗲𝗽𝘁 𝗮𝗻𝗱 𝗳𝘂𝗹𝗳𝗶𝗹 𝘁𝗵𝗲𝘀𝗲 𝗼𝗿𝗱𝗲𝗿𝘀. Easy? Not if you remember airlines are serviced by a multitude of caterers across different cities. Caterers do not - as far as I know - invest in these systems to manage pre-orders of meals from passengers. Suffice it to say it doesn't gel with cost, operational and resource priorities. It's not even a service most airlines (bar the top-tier ones who have similar branded services) want to have. SO unless the airline develops the tech and obliges its caterers to use it....     2. 𝗣𝗮𝘀𝘀𝗲𝗻𝗴𝗲𝗿𝘀 𝗻𝗲𝗲𝗱 𝘁𝗼 𝗯𝗲 𝗮𝘄𝗮𝗿𝗲 𝗼𝗳 𝘀𝘂𝗰𝗵 𝗮𝗻 𝗼𝗳𝗳𝗲𝗿𝗶𝗻𝗴 𝗮𝗻𝗱 𝘁𝗼 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝗺𝗮𝗸𝗲 𝘁𝗵𝗲 𝗽𝗿𝗲-𝗼𝗿𝗱𝗲𝗿. Ask yourself - when was the last time you pre-ordered anything on an airline...be it duty free or a special meal? While some travelers are serious pre-planners, many (arguably most?) are not. In fact many of the people I know who travel in premium cabins swear by eating in the lounge and sleeping on board ie skipping their meals inflight. In other words, I hope this app/service offers the chance for pax to indicate they will skip their onboard meal. I hope there is wise marketing and promotion of this service. I hope it gets branded (like how Singapore Airlines does "Book the Cook"). I hope this sets a new standard not only in Business and not only from London, but that it gets rolled out across all classes and all stations. And I hope it can accept orders right up until 3-4 hrs to departure. At a time of record profits and high fares, this little expectation around a better inflight meal experience doesn't sound like I'm asking for much. Does it?! #airlines #travel #inflight #customerexperience #flyvrai

Bar and restaurants in Italy Italy is a popular tourist destination year-round, but December is a particularly busy month. This is due to a number of factors, including: The Christmas and New Year holidays: Many people travel to Italy to celebrate these holidays. The cold weather: People often seek out warm, cozy restaurants to escape the cold weather. The holiday season: Italian restaurants often offer special holiday menus and promotions. As a result of these factors, restaurants in Italy can expect to be very busy in December. Many restaurants will need to increase their staff and hours of operation to accommodate the increased demand. Here are some specific examples of how restaurants in Italy prepare for the influx of tourists in December: Some restaurants will offer prix-fixe menus or special holiday specials. This can help to streamline operations and make it easier to serve large numbers of customers. Other restaurants will hire additional staff to help with the increased workload. This can include hiring temporary staff or bringing in staff from other restaurants. Many restaurants will also extend their hours of operation to accommodate late-night diners. This is especially common in cities where people are likely to be out celebrating the holidays. Here are some of the key benefits of good management in a bar or restaurant: Increased profitability: Good management can help to reduce costs, increase sales, and improve customer satisfaction. This can lead to increased profitability for the business. Improved efficiency: Good management can help to streamline operations and improve efficiency. This can lead to faster service, reduced wait times, and fewer errors. #sebrae #bares #restaurantes #italia #italy #Italianrestaurants #turismo #tourists #vacanze #ferias #holidays #natal #natale

🌟 Is Customer Service in India's Food & Hospitality Industry Not Up to the Mark? From what I've seen, many of the people serving in restaurants and hotels don't actually use the products or services they offer. This makes it hard for them to understand what customers really want. For instance, at my salad shop, my employees are hardworking, but none of them actually eat salads. When I asked if they ever make salads at home or eat them at restaurants, they all said no. This makes it tough for them to know what customers expect. In countries like the US, it's different. People serving you have usually been customers themselves, so they understand what good service looks like and try to provide the same. For example, in a 5-star hotel in the US, the employees might be able to afford to stay at a 5-star hotel, while in India, many service employees can't even imagine it. Have you noticed similar things in the industry? I'd love to hear your thoughts and experiences. #CustomerService #FoodIndustry #Hospitality #CustomerExperience #IndiaVsUS

Quoted from the above article A chief steward in the early 200s shared inside stories of how the company was at being mismanaged but there was nothing the staff could do. About being mismanaged but there was nothing the staff can do!!! Interesting though. This cliche has been repeatedly used by almost all MH staff (others too) ie blame the management and teh management blame the staff. Blaming the management by staff especially those in the Unions and Associiations started the day MAS was launched which ended up with Industrial Actions in 1978. The irony is that these same staff when they were promoted to the management level they did the same. So new staff start blaming their own colleagues who are holding the power of management. Cycles repeated itself till MAS ceased to exist in 2015. Who are running MAB now? Weren’t they ex staff who now hold management positions? Of course under MAB Unions and Associations are dormant as they are not recognised by Management (some could be were ex officio of Unions and Associations) and Board of Directors Every employee in MAS and MAB was and is responsible. On Khazanah and Government, I leave my view to later date.