- Fáilte Ireland opened applications for the second intake of its F&B 360° leadership programme
- Applications run from 30 September until 21 October 2026
- The programme is valued at €10,000 in business support per selected company
- F&B must account for a minimum of 20pc of total revenue for hotels or 10pc for visitor attractions
- The programme spans 12 to 18 months
Fáilte Ireland has opened applications for the second intake of its F&B 360° leadership programme. The initiative supports hotels, visitor attractions and hospitality businesses with a strong tourism base to improve food and beverage profitability, resilience and sustainability. Participants receive mentoring, practical tools and best-practice sharing. The first intake involved more than 50 businesses, with reported gains in revenue, menu engineering, procurement and labour efficiency.
Applications are open for the second intake of Fáilte Ireland’s F&B 360° leadership programme, running from 30 September until 21 October 2026. This strategic leadership development initiative is tailored for owners, general managers and senior food and beverage leaders across Irish hotels, visitor attractions and tourism-focused hospitality operations. The programme aims to tackle sector-specific challenges, helping businesses implement structured, data-driven approaches to optimise their food and beverage performance, grow revenue and build commercial resilience.
The initiative is designed to deliver a robust framework for long-term growth, valued at €10,000 in business support per selected company. Key features of the curriculum include expert guidance through one-to-one mentoring alongside practical business advisors to draft an operational roadmap, leadership development through dedicated training sessions and peer-to-peer insights shared from industry best practices, and measurable results with participating businesses reporting significant advancements in labour efficiency, procurement practices and overall profit margins. To secure a place, applicants must meet distinct operational criteria. Target segments include registered hotels, established visitor attractions or hospitality-led tourism entities where food and drink serve as a primary revenue generator. Food and beverage must account for a minimum of 20pc of total revenue for hotels, or at least 10pc of total revenue for visitor attractions. The programme spans 12 to 18 months, requiring roughly 2 to 3 hours per month from the General Manager or Owner and 4 hours per month from the broader F&B leadership team.
