Blog posts tagged with 'Caterboss'

Discover how to keep rice warm, fresh and safe at catering events. This guide covers practical tips, food safety essentials and the best equipment for maintaining perfectly cooked rice during service.

This blog shares practical ways to keep catering food warm, safe and ready to serve. It covers warming ovens, chafing dishes, insulated carriers and other methods, alongside Irish food-safety advice, real catering experiences and a handy checklist.

Record electrical concerns, identify evidence gaps and separate management, professional and supplier questions before making an equipment enquiry.

This blog provides a practical guide to controlling food costs in catering, covering food cost calculations, COGS, waste reduction, portion control, supplier management and menu pricing. Drawing on real hospitality experience, it offers actionable strategies to reduce costs, improve efficiency and protect profitability.

CaterBoss analysis of CSO figures finds hospitality employment grew 3.8% year on year in Q2 2026, compared with 0.8% across Irish employment.

A practical guide to written allergen declarations for non-prepacked food and drinks, from the main menu and daily specials to room service, meeting platters and delivery.

Average hourly labour costs in Irish accommodation and food service rose by 77 cent year on year. About 57 cent came from pay and 20 cent from other employer costs.

Closure Orders went to businesses in Dublin and Cavan; all Prohibition Orders were served on a single operator in Co Roscommon.

The FSAI instructs retailers to withdraw affected stock and display point-of-sale recall notices.

The blog explains how catering businesses can create clear, professional invoices that encourage faster payments and improve cash flow. It covers essential invoice details, VAT, payment terms, invoicing software, and handling last-minute charges, drawing on Caterboss’s own experience.