The restaurant group has seen a growth of 400% and now launch a new catering brochure to meet the needs of their growing client base
August 27th, 2019: Award winning, Irish owned Gourmet Food Parlour (GFP) Restaurant and Catering Group have released that over the past two years they have created over 150 Irish jobs and seen an increase in their growth, as a company, by over 400%.
GFP are now launching their newest catering brochure, which has been created to meet the needs of their rapidly growing client base. The new brochure showcases a fusion of restaurant quality food and catering style service for their self-created niche in the Irish food market. GFP focus on global food trends and work with top Irish nutritionists to bring creative and healthy elements to their ever-evolving menus.
Managing Director Lorraine Heskin and the team in GFP, have cultivated this culture of growth in the Irish food industry. Launching as a standalone restaurant to now having over seven restaurants nationwide and a 4,500 square ft catering facility, the evolution of GFP is based on the innovation of their menus and hardworking ethos of their growing team.
GFP work with some of Ireland’s most well know organisations and corporations. The client list includes Google, Salesforce, AIG, Dublin GAA, IRFU and many more. The strategy behind their work with these key clients has seen their reputation grow in the catering space. GFP recently catered the VIP tent at Slane castle for over 3000 consumers, showcasing their capabilities as a large-scale event caterer.
Diversification is the key to the growth of GFP as a company. With the continued development of the restaurant arm of the business, the rapid ascension of the catering arm of the company and the launch of their bespoke crockery range, GFP are constantly innovating and adding value to their consumer experience.
Managing Director and founder, Lorraine Heskin said; “The launch of our new catering brochure is a culmination of several years hard work for our team. I’m incredibly proud of our growth and that we work with some of the best nutritionists and chefs in Ireland allowing us to create jobs for local people. Alongside our restaurant, catering business and crockery line, we have added a food truck to the GFP offering for outdoor events and we also have ten dedicated vans and drivers to bring our clients an efficient and high-quality service. With the creation of our own dedicated training facility we can ensure the GFP standard never falters. In the coming months we plan to continue to innovate and we have some very exciting prospects in the pipeline for GFP. What started as one restaurant in Dun Laoghaire to reach the growth we have achieved is a testament to the loyalty of our customers and the dedication of our team.”
For more information visit www.gourmetfoodparlour.com/catering