Nikki Murran asks is grocery retail becoming an attractive career again?

A few weeks ago, I was chatting with one of my aunts about my cousins. I have always been ridiculously impressed by them. Between them, they work in finance, technology and other highly specialised sectors. If you had asked me ten years ago which careers were the safest and most future proof, those industries would probably have topped the list.

What surprised me was hearing how much uncertainty there now is for graduates entering those sectors.

Our conversation quickly turned to AI and the impact it is already having on entry-level roles. While experienced professionals are adapting, there is growing discussion around what graduate programmes and junior positions in finance, accounting and technology will even look like over the next few years.

Driving home afterwards, I found myself thinking about grocery retail and how different the conversation feels in our industry.

I have always believed grocery retail is one of the best industries in Ireland to build a career in. It is why I have dedicated more than two decades of my life to the sector. What is nice to see now is that the facts are starting to back up what many of us working in the industry have known for years.

The numbers are starting to tell the story

Back in 2016, store managers in symbol supermarkets typically earned between €38,000 and €50,000. Today, store managers in small and medium supermarkets are commonly earning between €50,000 and €65,000, while experienced managers in larger supermarkets can earn up to €120,000 depending on the size and complexity of the operation.

Trainee managers have seen even more significant movement. In 2016, many trainee roles sat between €21,000 and €26,000. Today, those same positions are often attracting salaries of €35,000 to €36,000.

When you compare those increases against Irish inflation of approximately 20% over the same period, it becomes clear that many grocery retail management salaries have grown well ahead of the cost of living. Fresh food managers, store managers and trainee managers have all seen salary growth that comfortably surpassed inflation over the last decade.

The overall package has changed

The pay improvements are great to see, but what has always made this industry special goes beyond salary.

What has changed massively over the last decade is the overall package being offered to managers and retail teams.

Hours and work-life balance have improved in many businesses. Training is far more structured and accessible. There is a much bigger focus on soft skills, leadership and people management than there used to be, which is long overdue in an industry built around people.

Career paths are also far more transparent. In the past, progression could sometimes depend on who trained you or whether somebody happened to spot your potential. Now, many retailers have clear development plans in place and progression is much more closely linked to performance, attitude and hard work.

Bonuses and incentives have improved too, with many retailers rewarding managers directly for strong store performance, standards and team results.

There is also far more autonomy in modern retail management roles than people realise. Great managers are often given real ownership over their stores, their teams and the culture they want to create.

Perhaps the biggest shift of all, though, is culture.

Retailers are putting far more emphasis on creating positive working environments, supporting teams properly and developing leaders who can motivate and coach people well. There is still work to do, of course, but the difference compared to a decade ago is huge.

Grocery retail still needs people

There is also the security that comes with grocery retail.

While many sectors are questioning what AI might mean for their workforce, grocery retail remains rooted in people. Stores still need leaders. Teams still need coaching. Customers still need service. Products still need to be ordered, merchandised, prepared and sold.

Technology will absolutely change parts of retail, just as it will change every industry, but I struggle to see a future where great retailers do not need great people.

I also think people underestimate how enjoyable retail can be when you genuinely like working with people.

No two days are ever the same. You could walk into a store with a full plan for your day and within ten minutes something changes. A delivery arrives late, a team member calls in sick, a customer needs help or somebody accidentally burns half the breakfast pastries before 8am.

For the right personality, that unpredictability is actually part of the appeal. You are constantly interacting with people and constantly solving problems. You build genuine relationships with customers and teams over time, and that sense of community is something many industries simply cannot offer in the same way.

Ireland is leading the way

The continued growth of fresh food and convenience retail has also transformed the industry over the last decade. Irish retailers are now recognised among the best in Europe for fresh food standards, innovation and customer experience. From bakery and deli operations to food-to-go concepts and specialist departments, there are more career paths available in grocery retail today than ever before.

No industry is completely future-proof, and retail will continue to evolve like every other sector.

But for people looking for a career with progression, stability, strong earning potential and plenty of variety, grocery retail has a lot going for it.

Maybe more than ever before.

Shane McLave explains why AI can play a positive role in recruitment but why the role of the recruiter is as important as ever.

With the rapid advances in AI, do you think it will change the way we recruit in the hospitality industry?

Yes — AI is already changing recruitment and hospitality should move with it. Candidates are using tools like ChatGPT, Gemini and Copilot to refine CVs and applications; a growing share are now AI-edited. That is not inherently negative — proofreading and clearer writing help everyone. The risk is that profiles can read more senior or more technical than the person really is, and large volumes of applications can look “perfect” on paper. As a result, the brief and the assessment process matter more than ever.

That’s why strong hiring fundamentals matter — structured, competency-based interviews, practical scenarios and follow-ups that test real experience. Verification also cannot be an afterthought. AI makes it easier to create convincing references, qualifications — or even ID — so right-to-work checks, reference validation and qualification checks protect clients, teams and guests.

Has AI changed the way Excel Recruitment does business?

Yes and no. For over three years we have introduced AI and automation where it genuinely improves speed, accuracy and service. One example is timesheets. We have moved from paper timesheets for one-off shifts and spreadsheets for group bookings to fully online timesheets, improving security and providing a clearer audit trail. Over time, it can highlight patterns such as repeated overtime, peak pressure points or absence trends. As always, data quality matters — better inputs produce better insights.

Do you use AI when recruiting permanent position for clients? 

Yes. AI is particularly useful on permanent searches where the brief is specific — mandatory qualifications, technical skills, leadership behaviours or experience in certain standards and environments. We can interrogate our database of over 200,000 candidates using clear criteria and sensible exclusions to produce a relevant longlist quickly.

That speed means our consultants can spend more time speaking with people, validating fit and assessing capability in a structured way — shifting the focus from a polished CV to evidenced skills and outcomes.

Where do you see AI adding the most value in hospitality recruitment over the next 12-24 months?

The biggest gains will come from removing friction across the hiring journey. On the client side, AI can help turn a hiring need into a clearer brief — tightening salaries, standardising skill requirements and ensuring essentials like hours, location, pay structure and compliance steps are captured.

On the candidate side, it can improve communication — quick acknowledgements, interview scheduling and clearer timelines and next steps.

Beyond recruitment, AI can support onboarding and early success by sharing role-relevant policies, checklists and training refreshers and flagging where extra coaching may be needed.

Will AI replace recruiters? 

AI will not replace recruiters — but it will raise the standard of recruitment. It reduces manual administration, improves speed and consistency and frees time for what matters — relationships, understanding a client’s operation, representing their brand and guiding candidates through a professional, human process.

In hospitality, that human layer protects service quality because the right hire is not only about skills, but also standards, attitude and reliability under pressure.

Hospitality is a people business. The winning approach is using AI to enhance service — faster responses, better matching, stronger reporting — while keeping human judgement at the centre. Combine smart tools with structured interviewing, robust verification and clear guardrails around fairness and privacy and you can hire with more confidence and build teams that deliver outstanding experiences.

Our CEO, Barry Whelan, featured in the Sunday Business Post to answer a Question of Money. 

After more than 20 years working as an employee in the public service, I’ve decided to go out on my own and set up my own food business. What are the big financial changes/challenges I need to be prepared for when moving from employment to self-employment and how best can I manage these?

Inconsistent or Irregular Income

One of the biggest challenges you’re likely to face when moving from employment to self-employment is inconsistent or irregular income. As you’re working for yourself, it is up to you to generate your own income.

Your business will need to make a profit and in order for it to make a profit, you must be able to get customers. So, it’s important to think carefully about the kind of business you’d like to set up and to do your market research.

Find out who your customers will be, what they need, what they usually pay for your product or service, the size of the market, and what kind of competition you’re up against. Check in with your local enterprise board for advice on starting up your business, as well as information on any grants, financial or other supports that might be available. Be sure to choose a business that you have the time and skills to run.

Loss of Employment Benefits

Another big financial change you need to be prepared for when moving from employment to self-employment is the loss of employment benefits. For example, self-employed individuals generally don’t qualify for state sick pay (illness benefit) though they may be eligible for supports like the invalidity pension or disability allowance.

As a self-employed individual, you would also lose the annual entitlement to paid holidays which you had as an employee. So, you would need to budget for holidays when self-employed. Saving money into a holiday fund through the year is one way you could do this.

Loss of Pension Contributions

Another important benefit you could lose out on when you leave employment is a company pension. If you had a company pension as an employee, when you leave that employment, you will no longer be able to contribute to that pension or benefit from any employer contributions to the scheme.

The self-employed are not eligible for auto enrolment either. As a self-employed individual, you are very much on your own when it comes to pensions and you will need to make your own pension arrangements.

Tax Responsibilities

Another thing you will be responsible for as a self-employed individual is filing your own tax returns. This will be new to you as previously your employer would have deducted your income taxes, PRSI and universal social charge through payroll.

You will need to register with Revenue for self-assessment, file your tax returns and pay any tax due by the relevant tax deadline. You may also need to register for and pay Vat, depending on your turnover and the nature of the services you provide. You may find it helpful to hire an accountant or tax advisor to help with your tax returns, particularly at the outset.

Start-Up Costs

On setting up a business specifically, other costs to prepare for are start-up costs. You don’t always need a lot of cash behind you to start a business. Start-up costs for a small business could be into the hundreds or a few thousand euro, though can run to several thousand or more, depending on what exactly you establish.

To be able to start a business without much cash behind you, consider setting yourself up as a sole trader or self-employed individual who does not require a business premises.

If you can set up and run your own food business from home, that will be an immediate saving to you as you will save on rent. If you do need a business premises at some stage, explore low-cost rental options. You may be able to rent an office, hot desk or meeting room in your local enterprise centre or a local resource centre for a fraction of the cost of renting elsewhere.

Food Business Costs

You don’t mention exactly what your food business will do. If you intend to produce food, some of the main costs you’ll face include the cost of making the food and the cost of equipment. If you need equipment, see if you can buy second-hand equipment or if you can rent equipment out as this will help keep costs down.

If any friends, relatives or others would be in a position to lend you equipment, that would help too. Other costs you are likely to face include insurance, marketing and packaging. Insurance costs can be substantial, even for a small business, though there are a number of brokers who specialise in insurance for small businesses so it’s worth getting a recommendation here.

Packaging and Compliance

Good packaging will be key to attracting customers to buy your product. There are cost-effective packaging design services which could help save you money here so shop around. As you’re setting up a food business, it’s important to be aware of – and to meet – the rules around food hygiene and food safety, and this is another cost you need to prepare for.

Even if you run your food business from home, you must still meet the various requirements around food hygiene legislation and you must usually register your business with the HSE.

Conclusion

While there are many financial changes and challenges associated with becoming your own boss, once your business is established, you could find running your own business to be hugely rewarding. Getting advice from your local enterprise centre and/or an experienced, successful entrepreneur is key.