{"id":200030,"date":"2025-12-19T11:16:12","date_gmt":"2025-12-19T11:16:12","guid":{"rendered":"https:\/\/www.newsbeep.com\/ie\/200030\/"},"modified":"2025-12-19T11:16:12","modified_gmt":"2025-12-19T11:16:12","slug":"cork-chipper-boss-tom-hands-over-a-pizza-the-action-to-his-twins","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ie\/200030\/","title":{"rendered":"Cork chipper boss Tom hands over a pizza the action to his twins"},"content":{"rendered":"<p class=\"\">It\u2019s 40 years since Churchfield man Tom Harrington took over the Burger Hut in Hollyhill.<\/p>\n<p class=\"contextmenu Body Body\">But his love for the fast food industry dates back to 1981, when he started working at his wife\u2019s family business, well-known city haunt the Pickin\u2019 Chicken.<\/p>\n<p class=\"contextmenu Body Body\">In the midst of the 1980s recession, Burger Hut was a second job for the self-proclaimed \u201cproud Norrie\u201d, who also worked with the ESB until 1996.<\/p>\n<p class=\"contextmenu Body Body\">\u201cWe had one car when I started\u201d, Tom reminisces. \u201cSo my wife would come down (to the ESB) with the twins in the car and we\u2019d drive home, drop them off and I\u2019d go to work in the Burger Hut.\u201d<\/p>\n<p class=\"contextmenu Body Body\">Three decades later, these twins &#8211; Scott and Mark, now 41 &#8211; are taking over the family food business, rebranding as an independent pizzeria and chipper called TOMTOMS in honour of their father\u2019s legacy.<\/p>\n<p class=\"contextmenu Body Body\">It was actually Scott and Mark who inspired Tom to diversify into pizza back in the 1990s &#8211; calling the shots from a very young age!<\/p>\n<p class=\"contextmenu Body Body\">\u201cWe had four kids\u201d, says Tom, \u201cand when you\u2019d ask them what food they wanted, they\u2019d say pizza.<\/p>\n<p class=\"contextmenu Body Body\">\u201cSo I saw, in my wisdom, that this was where younger people were going to be going, where traditional chippers were going to be going.\u201d<\/p>\n<p class=\"contextmenu Body Body\">This was the impetus needed for Tom to purchase the Apache Pizza franchise in 2001 and bring it to Cork\u2019s northside.<\/p>\n<p class=\"contextmenu Body Body\">Under the franchise agreement, they were able to offer not just pizza, but also their original chipper menu &#8211; something for all the family. The model proved to be a great success, as Tom explains.<\/p>\n<p class=\"contextmenu Body Body\">\n            \u201cThe way I saw it was that basically it\u2019s the daddy who was paying for the food. So if he didn\u2019t like pizza, what could he get?\n        <\/p>\n<p class=\"contextmenu Body Body\">\u201cSo in our place you could get a pizza for the kids, a fish supper for the daddy&#8230; It covered all ages\u201d.<\/p>\n<p class=\"contextmenu Body Body\">The family expanded the Apache Pizza franchise south of the river to Douglas and Bishopstown.<\/p>\n<p class=\"contextmenu Body Body\">Scott and Mark, who had both worked in the business in a part-time capacity for most of their lives, came on full-time in 2012 at the Douglas branch.<\/p>\n<p class=\"contextmenu Body Body\">Tom had always envisioned a family business, but the twins needed to carve out their own paths first.<\/p>\n<p class=\"contextmenu Body Body\">\u201cWe went away and did our own thing,\u201d explains Scott. \u201cThen the recession happened in Ireland in 2007, 2008, when I was an electrician. So it was just kind of organic &#8211; the opportunity arose in Douglas and we said, \u2018Yeah, let\u2019s do it\u2019.\u201d<\/p>\n<p class=\"contextmenu Body Body\">Mark had worked a variety of jobs before joining the family business full-time, including fixing catering equipment &#8211; a skill that proved invaluable when he joined his dad and brother at the restaurants. As Mark describes it: \u201cWe knew the ins and outs from top to bottom\u201d.<\/p>\n<p class=\"contextmenu Body Body\">Both twins brought an abundance of enthusiasm and new ideas to the business, with an eye on the shift in consumer tastes and expectations.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.newsbeep.com\/ie\/wp-content\/uploads\/2025\/12\/4903748_2_articleinline_Copy_20of_20DK20241126_20TomTom_20003_1_.jpg\" alt=\"Twins Scott and Mark Harrington. &#9; Picture: Darragh Kane&#10;                    \" title=\"Twins Scott and Mark Harrington. &#9; Picture: Darragh Kane&#10;                    \" class=\"card-img\"\/>Twins Scott and Mark Harrington. \t Picture: Darragh Kane<\/p>\n<p class=\"\">\u201cWhere Mark and Scott are way, way better than me is the social media marketing, online marketing &#8211; Instagram, Google, all that kind of thing\u201d, says Tom. \u201cI\u2019m kind of like a dinosaur with that\u201d.<\/p>\n<p class=\"contextmenu Body Body\">Mr Harrington Senior is selling himself short here somewhat, as it was his traditional style of marketing that grew the business from scratch to begin with!<\/p>\n<p class=\"contextmenu Body Body\">As he describes it: \u201cMy marketing is meeting somebody, talking, that kind of thing.\u201d<\/p>\n<p class=\"contextmenu Body Body\">That \u2018kind of thing\u2019 worked in the \u201980s and \u201990s, and even with the digital revolution, it still works now, as Scott and Mark have found. They are keen for the business to retain its personal touch, especially in the current economic climate.<\/p>\n<p class=\"contextmenu Body Body\">\n            \u201cWith the cost-of-living crisis, people are going to spend their money more wisely,\u201d considers Scott. \u201cYou have to give good deals, hot food in good time, and a good customer experience all round &#8211; whether that be online, over the phone or in person. You have to be personable.\u201d\n        <\/p>\n<p class=\"contextmenu Body Body\">Despite the name change to TOMTOMS at the Hollyhill, Douglas and Bishopstown pizza restaurants &#8211; as well as the original Holyhill Burger Hut &#8211; the father and sons are keen to stress that the ethos of the family business remains the same.<\/p>\n<p class=\"contextmenu Body Body\">\u201cThe only thing that has changed is the name,\u201d explains Tom.<\/p>\n<p class=\"contextmenu Body Body\">Which isn\u2019t to say that the business model at TOMTOMS won\u2019t be constantly evolving &#8211; indeed, that has always been the case from the moment Tom stepped behind the counter of Burger Hut in 1985.<\/p>\n<p class=\"contextmenu Body Body\">Scott and Mark are now looking ahead, with a focus on establishing the new brand over the next 12 months.<\/p>\n<p class=\"contextmenu Body Body\">Exciting developments are on the cards, with new products such as a pizza pocket on the menu, as well as a move into kebabs in response to more adventurous consumer tastes.<\/p>\n<p class=\"contextmenu Body Body\">As Mark notes: \u201cWe\u2019re going to have to be kind of innovative and come up with things, and see what the trends are going to be.\u201d<\/p>\n<p class=\"contextmenu Body Body\">The vibe of the new brand is fun, young and uplifting, with a family focus and a strong digital presence.<\/p>\n<p class=\"contextmenu Body Body\">While TOMTOMS remains a family business at its core, its number one priority is the wider family &#8211; that of the Cork community.<\/p>\n<p class=\"contextmenu Body Body\">The Harringtons live in this community, where their shops are. \u201cWe care about the food we give out,\u201d says Mark. \u201cIt\u2019s kind of like you\u2019re representing the food as well, you know?\u201d<\/p>\n<p class=\"contextmenu Body Body\">As Tom hangs up his apron for the final time, how does he feel about his sons carrying the business forward?<\/p>\n<p class=\"contextmenu Body Body\">\u201cI would have no fears at all with them. It\u2019ll grow now.\u201d<\/p>\n<p class=\"contextmenu Body Body\">He adds: \u201cThey\u2019re my sons, they\u2019re my friends, and they\u2019re my business partners&#8230; There\u2019s a great pleasure in seeing how your kids turn out.\u201d<\/p>\n<p class=\"\">To celebrate the rebrand, TOMTOMS is running a special offer this December of a large 14inch pizza for just \u20ac12 (online for delivery and collection). For more information on the restaurants, see <a target=\"_blank\" rel=\"noopener noreferrer nofollow\" href=\"http:\/\/www.tomtoms.ie\">\u00a0www.tomtoms.ie<\/a>.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"It\u2019s 40 years since Churchfield man Tom Harrington took over the Burger Hut in Hollyhill. But his love&hellip;\n","protected":false},"author":2,"featured_media":200031,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[105971,61,60,80],"class_list":["post-200030","post","type-post","status-publish","format-standard","has-post-thumbnail","category-technology","tag-cork-food","tag-ie","tag-ireland","tag-technology"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/posts\/200030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/comments?post=200030"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/posts\/200030\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/media\/200031"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/media?parent=200030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/categories?post=200030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/tags?post=200030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}