Ireland's restaurant industry is a dynamic blend of tradition and innovation. Even as global cuisines make their mark, Irish dining remains deeply connected to local produce and hearty hospitality. Dining out is big business: the broader out-of-home food sector (restaurants, cafes, takeaways, etc.) grew about 5% in value over the last year and is expected to surpass EUR 10 billion in 2025. This growth reflects strong consumer demand, but it's been driven largely by higher menu prices rather than booming footfall. In fact, many operators report that rising costs, from ingredients to energy to wages, are squeezing profits. Opening a restaurant today means embracing creativity and efficiency to maintain margins without compromising on quality.