Blog posts tagged with 'Caterboss'

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.

Restaurants and food services account for roughly a quarter of the national total. The category includes hotels, pubs, cafés and canteens.

Existing pack owners and users can download the Food Donations, Water Supply and Food Safety Culture sections free from the FSAI.

July’s CSO bar-sales indices show growth, but cover a different population and period from Fáilte Ireland’s year-to-date survey.

The sector’s weekly average reached €506.78 but remained below half the economy-wide figure, despite its faster annual growth.

Separate July estimates show visitor spending rose faster than visitor numbers, reflecting higher expenditure per completed trip as well as more visits.

Learn how to get catering contracts with practical, experience-led strategies for growing your catering business. This guide covers everything from approaching local businesses and writing winning proposals to securing government contracts, building industry relationships, and standing out from the competition. Whether you're just starting out or looking to win larger clients, you'll find actionable tips to help you secure more catering contracts and achieve long-term business success.