In episode 5 of Inside Food, host Ruth Hegarty is joined by Phillip O’Neill of Clayton Hotel Dublin Airport and Cariona Neary of Neary Marketing to discuss how COVID-19 has impacted operations and investigate how businesses can upskill staff and increase sales in an era of social distancing.  

Resources: 

You can find a range of tools to help you streamline operations and train staff in Fáilte Ireland’s new Breakfast Innovation Toolkit. The Service to Sales programme will launch soon, stay tuned to Fáilte Ireland’s COVID-19 Support Hub for more details.  

A full transcript of this discussion is available on failteireland.ie/podcasts. 

Panellists: 

Ruth Hegarty (egg&chicken consulting) is a consultant and facilitator focused on food, farming and sustainability in business and policy. 

Phillip O’Neill is General Manager of the Clayton Hotel Dublin Airport which features 608 bedrooms, a conference centre with 17 meeting rooms, public bar, two restaurants and café. 

Cariona Neary of Neary Marketing & Communications is a trainer, writer, lecturer, and Fáilte Ireland mentor, specialising in marketing and customer service strategies.  

Listen to a particular topic: 
01:32 – How COVID-19 has impacted food and beverage operations 
06:30 – Training and upskilling staff in preparation for reopening 
14:34 – Online learning and briefings 
19:00 – How technology can streamline operations and improve the customer journey 
22:19 – Upselling opportunities and the Service to Sales programme