In his first interview as Chair, Ricky discusses IFSA’s future and his ambition for the years ahead.
With a legacy spanning six decades, the Irish Foodservice Suppliers Alliance (IFSA) has long been the unifying voice for Ireland’s foodservice and hospitality community. As it marks an incredible 60 years serving the industry, the organisation looks toward a new chapter under the leadership of Ricky O’Brien, Foodservice Director at BWG Foods, who steps into the role of IFSA Chair for the 2025–2027 term.
Known for his down-to-earth approach and industry experience, Ricky steps into the role with a clear focus on driving progress for IFSA and its members. In his first interview as Chair, we sat down with him to discuss IFSA’s future, the challenges and opportunities facing Ireland’s foodservice sector, and his ambition for the years ahead.
Q: Congratulations on your appointment as IFSA Chair. What does this role mean to you personally?
Thank you, it’s a real honour. To be asked to chair IFSA, particularly following its 60th anniversary celebrations last year, is incredibly special. IFSA has played such a vital role in representing, connecting, and supporting our industry for six decades, and I’m proud to continue that legacy.
We’re fortunate to have an organisation that truly brings the sector together, from suppliers and distributors to manufacturers and service providers, all working collectively for the greater good of the foodservice and hospitality industry. As Chair, I want to build on the work of my predecessor, Conrad Greene, and the IFSA Board in strengthening those relationships and ensuring we continue to add tangible value for our members.
Q: IFSA has just celebrated 60 years – that’s quite an achievement. What do you think has kept the organisation relevant for so long?
It’s a testament to the industry’s need for a strong, unified voice. IFSA’s strength lies in its ability to adapt and evolve, and to reflect the realities of a constantly changing sector.
From our beginnings as the Catering Equipment Association in the 1960s to the Irish Foodservice Suppliers Alliance today, IFSA has always stood for collaboration. We provide the platform for members to come together, share knowledge, and collectively face the challenges of our sector.
Our events and partnerships – like CATEX, Chef Network and the IFSA Conference – have become essential milestones for networking, education, and inspiration. That relevance, and the willingness to keep innovating, is what’s kept IFSA strong for 60 years.
Q: Let’s talk about IFSA’s flagship events. CATEX 2025 was a great success this year, will it be back in the future?
CATEX is the beating heart of Ireland’s foodservice industry. It’s where people come to connect, learn, and be inspired. When we returned to the RDS earlier this year, the three-day show was a hive of activity, showcasing over 270 suppliers and welcoming thousands of professionals from across hospitality, catering, and retail.
It’s a fantastic platform for business growth, skill development, and networking, and of course, it’s where hundreds of chefs and baristas compete in national competitions. It’s not just an exhibition; it’s a celebration of our industry, and we look forward to bringing the show back in 2027.
BWG Foodservice has long supported CATEX through our partnership with IFSA, and we derive great pride from being named National Foodservice Supplier of the Year for the second successive year at CATEX 2025.
These kinds of events are what keep our industry connected and energised
Q: The 2025 IFSA Conference, ‘Table to Tech – The Future of Foodservice’, was a huge success. What’s next for IFSA events?
The conference was a real highlight, marking IFSA’s 60th year while looking ahead to the future of foodservice. MC’d by Bobby Kerr, the event explored topical talking points such as how AI, sustainability, and emerging technologies are transforming the industry.
It set the tone for IFSA’s continued focus on innovation and progress across the sector and provided an invaluable opportunity for members and partners to connect, exchange ideas, and hear from industry experts.
Looking ahead, we’re planning for the next IFSA Conference on 31st March 2026, with full programme details to be announced soon.
Q: How does being a member of IFSA benefit companies within the sector?
The biggest benefit is that members can play their part in shaping the future of their industry – we’re stronger together. We’re at an exciting crossroads for the industry. We’ve seen how technology can streamline operations and enhance the customer experience and IFSA will play a role in helping members embrace those tools. Equally, sustainability remains front and centre, and skills and recruitment challenges are ongoing challenges that we share knowledge and learnings on.
With hundreds of members, spanning the entire foodservice sector, IFSA members benefit from being part of a strong group of like-minded suppliers and end users whose main aims are to foster stronger relationships and shape the industry with one collective voice. Other direct benefits to members include access to a wealth of industry research, market information, legislation and HR advice and information through the IFSA resources area, along with sponsorship opportunities with CHEF NETWORK, providing access to 3,500 chefs across Ireland, the opportunity to enter the IFSA’s, Ireland’s first Foodservice Supplier Awards and invitations to IFSA member events. Members also gain access to exclusive member rates on all IFSA events such as CATEX.
Many of our members have been with the organisation since its creation, and this speaks volumes in terms of the value which IFSA membership delivers to companies within the foodservice sector.
Q: IFSA was instrumental in founding Chef Network in 2016. How important is that community today?
Chef Network continues to be one of the most powerful initiatives we’ve developed. It provides a voice and a platform for chefs at all levels, from students to executive chefs, to connect, share, and learn.
One of the standout initiatives is Chef Network’s Open Kitchen Week, taking place this year from 10th – 16th November. The event invites people ‘behind the pass’ to experience life inside a real professional kitchen, offering unique access. Launched in 2023, Open Kitchen Week continues to grow each year, inspiring new talent and creating a deeper appreciation for the work chefs do.
In addition, the College Networking Programme 2025-2026 will strengthen links between education and industry, giving students opportunities to meet, learn from, and build relationships with established chefs and employers.
Chef Network remains a shining example of how IFSA supports collaboration and career development across the foodservice community – helping to attract, retain, and inspire the next generation of culinary professionals.
I’m also really proud that BWG Foodservice is a partner with Chef Network and supports industry-leading events like WorldSkills Ireland, helping to nurture the next generation of chefs and foodservice professionals. Investing in skills and training is essential to our industry’s future.
Q: What are your thoughts on the challenges and opportunities facing the foodservice sector in Ireland, and what role will IFSA play?
There’s no question that we’re operating in a challenging environment. Rising food costs, energy prices, and staffing shortages continue to put pressure on operators and suppliers alike.
But there are also many opportunities. Emerging foodservice trends, innovation in technology, and a renewed focus on ESG are driving positive change. We’re seeing exciting developments around sustainable and local sourcing, and AI-driven efficiencies that are reshaping how we work.
The next few years will be about strengthening our foundations and preparing for the future. We’ll continue to deliver meaningful events and provide practical resources that make a difference to our members’ businesses.
As we move into this new chapter, I’m proud to represent IFSA and its members, and I’m excited about what we can achieve together.
IFSA welcomes new members from across the Foodservice family and associated industries. For more information on membership, please see www.ifsa.eu.com or contact [email protected]
This article appeared in the November / December issue of Hotel and Restaurant Times Magazine
Read more articles from across the sector from our latest magazine HERE
