How to Build a Restaurant Catering Menu in Ireland

Whether you’re running a gastropub in Galway or a bistro in Bray, building a catering menu can help you unlock a new revenue stream without drastically increasing costs. In this guide, we’ll walk through how to create a catering menu, popular food ideas that work in Ireland, and pricing tips that make sense for your local market.

Why Offer Catering?

Catering services can help increase profits while making the most of your kitchen, staff, and brand reputation.

According to Bord Bia, the Irish foodservice industry was valued at €9.3 billion in 2023 — a positive sign despite cost-of-living pressures (source: Voice of the Canadian Restaurant Industry report). 

Profit margins also support the move: full-service catering businesses typically operate with a 10–12% profit margin — well above the 4–7% range of traditional dine-in models.

Key Takeaways for the Irish Market

• The Irish catering sector is seeing a rise in demand for family-style menus, brunch events, and eco-conscious packaging.

• According to the Toast Consumer Preferences Survey 2025, in which 200 Irish restaurant-goers were polled on their restaurant design and menu preferences, 73% still prefer printed menus, but 41.5% are open to menus with seasonal items and bold visual design elements.

• Sustainability matters: over 70% of Irish diners say they’d pay more for locally sourced or sustainably produced meals.

How to Build Your Catering Menu

1. Match Your Menu to Your Concept

Stick to dishes that reflect your restaurant’s existing strengths. At BANG Restaurant in Dublin, a curated, scalable catering menu helped increase efficiency while maintaining brand quality — resulting in a 12.5% revenue lift after adopting Toast.

• Don’t copy-paste your à la carte menu.

• Focus on scalable dishes that travel well and suit event formats.

• Align menu categories with local expectations — 52% of Irish diners prefer menus sorted by course.

2. Price with Profitability in Mind

Work out your per-plate cost using this formula:

Gross Revenue – Food Cost – Labour Cost – Materials = Profit

Build a pricing strategy based on:

• Labour hours required

• Rental or packaging costs

• Desired margin (many caterers use a 3x markup)

Tip: Irish diners strongly prefer round prices over €x.99 — with 58% opting for whole numbers on menus.

3. Time It Right

While wedding season (May–September) is peak for catering, restaurants across Ireland are increasingly offering year-round catering for business events and local gatherings. 

Test formats seasonally — brunches, Christmas parties, BBQs — and scale your offering accordingly.

Popular Catering Menu Ideas in Ireland

Top Entrées

• Build-your-own taco stations – High customisation appeal

• Seasonal farm-to-table platters – Works well in eco-conscious markets

• Slow-roast meats or vegan mains – Can be served buffet-style or plated

Appetisers & Sides

• Mini Irish beef sliders

• Charcuterie boards (consider Irish cheeses like Cashel Blue)

• Fruit cups or veggie skewers for brunch events

Did you know? 29.5% of Irish diners say customisation options are “very important” when ordering.

Late Night or Brunch Additions

• Mini pancakes, scones, or waffles for brunch catering

• Gourmet popcorn and hand-cut chips for casual evening events

Style Tip: Over 76% of Irish restaurants say they use handheld devices only for either orders or payments, meaning integrated tech can improve late-event service.

Design Tips Backed by Irish Diners

• Menu layout and visuals matter: Font design ranked more important than pricing in Irish menus.

• Descriptions persuade: Words like “house-made” and “local” strongly influence choices for Irish diners.

• Photos are powerful: Over half of Irish consumers that we surveyed say that menu photos are persuasive if done well.

Final Thoughts

Irish customers today care about value (who doesn't?), but they're also asking harder questions about where their food comes from and whether businesses share their values around sustainability and supporting local producers. Your catering program is another chance to show them you get it.

Start small, but start smart. Create a catering menu your kitchen team can execute consistently without losing their minds. Price it so you're not just busy—you're profitable. And make sure it feels distinctly yours, not like something anyone could offer.