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Reliable, round-the-clock catering built for shift patterns, tight breaks and demanding production floors. We help manufacturers cut downtime, support staff wellbeing and keep food costs predictable.
Book a free site consultation Get a tailored proposal
Everything your current catering set-up does, carried over and run better. Nothing gets lost in the switch.
Three things matter on a production site: uptime, people, and cost. Everything below is built around them.
Fast counter service, online ordering and mobile payment mean staff eat, recharge and get back to the floor without queuing through their break or leaving the premises.
Early starts, nights and weekend rotations all get proper hot food, not whatever’s left. Service is planned around your production schedule, not standard canteen hours.
Nutritious, affordable meals across every shift support retention and morale in a tight labour market. Healthy, vegetarian and low-fat options come as standard.
Transparent, managed budgets with meal deals, local sourcing and waste control. One accountable partner instead of multiple suppliers and hidden overheads.
Chef-led menus that change with the seasons, plus theme days and pop-ups that keep staff eating on site instead of drifting to the garage up the road.
A Food Hygiene Rating of 5 maintained across our sites, with food safety, allergen management and audit-ready documentation handled as standard.
We feed manufacturing workforces across Ireland, including 770 production staff at Hyster-Yale’s Craigavon plant working two shift patterns, and multiple Moy Park sites through our in-house restaurant brand The Kitchen.
Our manufacturing and industrial clients include Moy Park, Kerry Foods, Pepsico and Spirit Aerosystems. Different sites, different shift patterns, same standard.
That experience matters because a catering failure on a production site costs far more than the catering. We plan for your busiest changeover, not an average day.
Since switching, break-time queues have gone and our night shift finally has proper hot food. Absence is down and the team actually talks about the canteen now.
We needed one partner who understood shift work and compliance. Mount Charles took the whole headache off our plate and the food quality lifted overnight.
A structured mobilisation, run by a dedicated manager, so the switch happens without disrupting production.
We walk your floor, canteen and shift patterns
Menus, brand concept and budget built around your team
TUPE, recruitment, equipment and compliance handled for you
We adapt menus and service as your needs change
Yes. Service is built around your production schedule, so nights and weekends get the same hot food and choice as days, not a reduced offer.
Where TUPE applies, your existing team transfers to us and we handle the full process, including training and integration, overseen by your mobilisation manager.
No. Mobilisation is planned around your operating schedule with a dedicated manager accountable for a clean handover, so your staff notice better food, not a gap in service.
Transparent budgets, meal deals, 90% local sourcing and active waste monitoring. You see where the money goes and what your staff are actually buying.
Book a free, no-obligation site consultation. We’ll show you exactly how we’d feed your team across every shift, and what it would cost.
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