With our decades of experience in mobilising and running everything from stadiums, to racecourses, castles to conference centres, Fitzers project management & consultancy services offer total turn key solutions to your venue and restaurant needs.

“The Fitzers Catering team have worked seamlessly alongside our own to deliver this exciting concept. They were amazing to work with”

— Lord Henry Conyngham, 8th Marquess Conyngham – Slane Castle

Repro Free: Monday 8th May 2017. Dublin. The Convention Centre Dublin (The CCD) announced that it has agreed another five year contract with its catering partner, Fitzers Catering Ltd. Fitzers Catering has managed hospitality at The CCD since the venue opened in 2010. Known as CCD Hospitality, the team prides itself on setting new standards of excellence in event and conference catering and this news comes just days after The CCD was awarded silver status by the World Obesity Federation’s Healthy Venues Award programme. Pictured is Stephen Meehan, Chief Executive The CCD, Leonard Fearon, Executive Head Chef Fitzers Catering and Sharon Fitzpatrick, Owner Director Fitzers Catering. Picture Jason Clarke

Project Management

We offer a total turn key catering solution for businesses and venues that serve food to the public, right from planning the design phase right through to the execution and running of the space by our dedicated teams. We have a senior project management team that supports the venue team right through their opening phase and beyond.

From recruitment and selection of key personnel, the financial team specialises in food and beverage accounts, point of sale solutions and recommendations to suit your budget. They also have a full kitchen planning and design team that will ensure all HACCP requirements are met.

Our beverages team also has a wealth of experience in the planning and design of beverage solutions whether they be for a standalone site or dedicated venue.

Our team are fully experienced in project management from new build to redevelopment or standalone large-scale outdoor events. Contact us at for further information.

The Hospitality Partnership, Aviva Stadium, Dublin 18/3/2017

Mandatory Credit ©INPHO/Tommy Dickson

Running teams of hundreds!

With our vast experience in running stadiums and racecourses, we can mobilise teams of experienced chefs, bartenders, waiters & kiosk personnel.

We have a wide pool of talent that we work with on a regular basis in our venues who have been expertly trained by our management team in our dedicated training academy and this is how we make the magic happen.

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Kitchen Consultancy

Our Senior Management team have a wealth of experience in pre-opening planning and being involved in kitchen design right from the architect drawing stages all the way through to the opening of new sites.

Streamlined service is ensured, having been involved from the pre-opening stages and mobilisation of the Convention Centre Dublin and Titanic Belfast by planning the layouts and ergonomic flow of the catering space to ensuring the building design is taken into menu planning process.

The team has also been involved in redevelopments of landmark venues such as Leopardstown Racecourse with their huge redesign and relaunch of the catering spaces throughout the site.

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Venue Mobilisation & Temporary Kitchen Catering Hire

We have mobile kitchen solutions that are ideal for clients who are looking to take an event to a unique venue which may not have facilities onsite, or where an event is going to an outdoor location.

Our team ensure all HACCP standards are adhered to and we work closely with the EHO of an area to ensure all standards are met to deliver great Irish food from a great Irish company.


Kosher Kitchen

We can design and tailor our menus to suit the event’s needs, whether it is delivery of large numbers for catering conference events in the Taca Hall in Terenure or a gala dinner in historic venues such as Dublin Castle. We work with kosher inspectors to ensure every detail of the menu and execution is kosher from start to finish, from ingredient selection to menu preparation in Koshered Kitchens.