It's an awkward subject that few people like to think or talk about but, if you operate a business, it is essential that you do.

I started working in a restaurant at weekends and school holidays when I was 15 years old. It may come as a surprise to some given my *ahem* youthful appearance, that this was all of 27 years ago!

My last post seems to have upset a few people. I received a lot of emails and messages about it, many of them from bloggers. They ranged from mildly miffed to incandescent with rage, the majority falling somewhere in between.

It would appear these days that no matter where you are in Ireland, if you throw a stone, you'll hit a restaurant critic. The spawning of myriad blogs and review sites has meant every man and his dog now has an opinion, and isn't afraid to use it. I say this without any hint of irony!

Back in 2002 I was appointed financial controller of a medium sized construction company. One of my first projects was to design & implement a centralised purchasing system. This would replace the existing decentralised system of individual sites all over the country buying their own materials. The objective was to save 3% of the €25m per annum spent on materials.

This is not a restaurant review blog.... for a few reasons. Mostly, because there are lots already out there and I don't think the world needs another one. Also, I have a lot of friends in the industry and I work with several restaurants, so in order to maintain those relationships, I think it's wise to leave the reviewing to others.

The short answer to this is yes. Except for when they're wrong. 

This recent article in The Guardian got me thinking about the media's apparent obsession with the restaurant business and how journalists often seem to write about the subject with a slightly negative bias. I get that it's an industry which grabs the public's imagination.

I've seen lots of food trends come and go. From the 90's penchant for CalMed i.e tall food, pesto, sun dried tomatoes and tapenade to the current leaning towards foraged ingredients and new Nordic cuisine.

Most people will forgive problems with their food if the service is excellent, few will be as forgiving if the reverse applies.

The fact is that the restaurant business is extremely difficult, even for experienced operators. Rank amateurs stand little or no chance.

I had a little whinge in the last post about menu items which make my heart sink so I though it only right in the interest of balance to get the positives out there too.

I love it when I open a restaurant menu and know straight away that the chef is trained, serious about what he or she does, and likely to send some good cooking my way in the near future

Talk to anyone in the restaurant business and they will tell you about the explosion in food intolerances over the last few years

I get a lot of feedback from restaurateurs about the challenges they face on a day to day basis trying to compete and grow in the current economic environment