Kenneth Spratt

Intent: to advise all TDs of ICTU view on the implications of a no deal brexit

Details: The Implications of a No- Deal Brexit

Intent: For any increases to the tourism VAT rate to be avoided::For additional funding for tourism marketing and product development to be provided::For existing policy initiatives such as the zero rate travel tax to be retained.::To address the high cost of doing business in Ireland across a range of areas

Details: Seeking supportive measures for Irish tourism to enable businesses throughout the sector to continue to invest in their product and grow visitor numbers.

Intent: To seek a policy approach that ensures tourism lives up to its full potential as an engine of growth and further job creation and that tourism businesses on the ground can continue to invest in their product and grow visitor numbers.

Details: Recommendations for strategic priorities to support Irish tourism and maximise the opportunities for continued growth and job creation within the industry as part of the Department of Transport, Tourism and Sport’s strategic plan for 2017-2019

Intent: For targeted Government measures to protect Irish tourism against any negative impact arising from Brexit.::For any increases to the tourism VAT rate to be avoided::For additional funding for tourism marketing and product development to be provided::For additional support for regional tourism and business heavily impacted by seasonality::To address the high cost of doing business in Ireland across a range of areas

Details: Seeking to mitigate the negative impact of Brexit on Irish tourism and ensure the industry continues to remain competitive and achieved further growth.

Intent: For any increases to the tourism VAT rate to be avoided::For additional funding for tourism marketing and product development to be provided::For existing policy initiatives such as the zero rate travel tax to be retained.::To mitigate the negative effects of Brexit on Irish Tourism::To address the high cost of doing business in Ireland across a range of areas::For the Valuation Act to be fully implemented::For the alcohol excise to be reduced by 15%::To support hotel financial restructuring and investment in tourism

Details: Recommendations for Budget 2017 seeking supportive measures for Irish tourism to enable businesses throughout the sector to continue to invest in their product and grow visitor numbers.

Intent: To have the Minister attend the launch of the new office opening and meet with leadership.

Details: Invitation to new office opening for Minister.

Intent: To create greater understanding of the value of the Airbnb host community across Ireland and ways of partnering with the hosts community and Airbnb to the benefit of towns and cities.

Details: Provided an update on economic impact and tourism figures.

Intent: For the 9% tourism VAT rate to be retained at its current level

Details: Call for the 9% tourism VAT rate to be retained at its current level during the term of the incoming Government

Intent: To delete the references to business-to-business contractual relations contained in annex III. To change the title of the Convention to reflect this focus on consumer protection, by deleting the reference to “the protection of tourism service providers”.

Details: The scope of the UNWTO Convention is too wide and should focus exclusively on the rights and protection granted to consumers. Annex II and III of the Convention, therefore, should not expand beyond this aspect and should exclusively cover the matters already governed by the existing EU Package Trave, ... Read more

Intent: Unambiguously allow in the Regulation information on allergens for non-prepacked food to be provided orally upon request, provided that the consumer is made aware that the information is available.

Details: Compliance with the new Food Information to Consumer Regulation is difficult for the hospitality industry. The new requirement to provide written information about allergens present in dishes generates extra administrative burdens. This obligation acts as a disincentive to use fresh food & to change, ... Read more