Campbell warns hotels and eateries over service

Food guru Georgina Campbell has warned that an increase in visitor numbers to Ireland is highlighting shortcomings in the hotel and restaurant sector.

“Just when visitor numbers are growing again, we need to be at our best,” she said

Campbell warned that what matters most is the experience visitors have. “Poor standards and product, poor marketing, and poor service won’t be forgiven no matter how evocative the message. Today’s market is a very different picture to 10 years ago,” she said.

Areas of concern include tired furnishings: “Not only general tattiness like worn upholstery and frayed carpets but, more seriously, also basic comforts, such as mattresses and bedding long overdue for replacement.”

She also pointed to a lack of engagement from poorly motivated staff with inadequate training.

On the upside, Campbell noted encouraging trends in Irish food.

“Provenance is king to the well-informed diner and it is pleasing to see Bord Bia’s ‘Just Ask’ initiative yielding results, with many chefs now proud to champion local producers on their menus.

“But many a good kitchen is let down by front-of-house and poor service is an issue in too many establishments of all types, so proprietors urgently need to understand the value of investing in staff training.”

In a bid to combat these failings, Campbell has teamed with the business mentoring company Conor Kenny & Associates, is offer a development programme for those in the hospitality sector.