Here’s what’s in the November/December 2025 Issue of Hotel & Restaurant Times magazine
- Industry News: The latest trends, developments, and insights shaping Irish hospitality
- Editor’s Note: What’s another year? – Cyril McAree reflects on a challenging period for the sector
- Feature Interview: Leading the Next Chapter – Ricky O’Brien on IFSA’s future vision at 60
- Feature: The Access EVO Experience – How AI is set to transform hospitality operations
- Feature: A Chef That Walks the Sustainable Walk – Maurice McGeehan on sustainability in elite performance kitchens
- Feature: Tenderstem® Takes Centre Stage – Why Europe’s leading chefs are embracing broccoli’s tastier cousin
- IFSA News & Updates: Key developments from Ireland’s leading foodservice alliance
This November/December issue looks ahead to the future of Irish hospitality at a pivotal moment for the industry. From rising costs and staffing pressures to innovation, sustainability, and technology-led transformation, industry leaders share their insights on how businesses can adapt and thrive in the year ahead.
We speak with Ricky O’Brien, newly appointed Chair of IFSA, as he outlines his vision for the organisation’s next chapter, and explore how AI-powered platforms like Access EVO are redefining hospitality operations by connecting systems, teams, and data.
Sustainability remains firmly in focus, with Irish Rugby Head Performance Chef Maurice McGeehan offering a compelling, practical perspective on reducing waste while enhancing quality and performance. We also highlight the continued success of Tenderstem®, now firmly established as a favourite with chefs across Europe and Ireland.
Alongside in-depth features, this issue brings you the latest industry news and IFSA updates, ensuring hospitality professionals stay informed, inspired, and prepared for what lies ahead.
Read the November/December 2025 issue below.
