Condiment Holders

Condiment Holders keep sauces, dressings and seasonings neatly organised for fast, hygienic table service. This range covers squeeze sauce bottles, gravy and sauce boats, dipping pots and spare inserts for busy food operations. Ideal for restaurants, cafes, hotels, bars and takeaways, these holders help streamline service while keeping tables tidy. Hard-wearing commercial designs ensure reliable performance through constant use and cleaning.

• Colour coded squeeze sauce bottles in multiple capacities for ketchup, mayo and house sauces.
• Clear and non-drip bottles for accurate portion control and reduced waste on the pass or counter.
• Gravy and sauce boats, cups and jugs for professional presentation of gravies, jus and dressings.
• Dipping pots and small bowls for sides, sharing platters and individual portions of condiments.
• Spare inserts and accessories to refresh existing condiment holders without replacing the full unit.
• Durable plastic and catering-grade materials designed for heavy commercial use and easy cleaning.

How to choose the right Condiment Holders

• Match bottle sizes to service volume, choosing larger capacities for busy burger bars and smaller for cafe tables.
• Select colour coded or labelled bottles to clearly distinguish sauces and reduce serving errors.
• Consider clear bottles where quick stock checks and visibility of contents are important.
• Choose dipping pots, sauce cups or boats to suit your menu style, from casual sharing boards to plated dining.
• Check that holders and inserts fit your existing racks, caddies or service stations to maximise space.
• Opt for robust, commercial-grade plastics that withstand frequent handling and dishwashing.

Care and maintenance

• Disassemble squeeze bottles daily, washing thoroughly in hot, soapy water or a commercial dishwasher where suitable.
• Allow bottles, pots and inserts to dry fully before refilling to maintain food safety and product quality.
• Regularly inspect caps, nozzles and inserts for cracks or wear and replace any damaged parts promptly.
• Avoid abrasive pads or harsh chemicals that can cloud clear plastics or damage finishes.
• Label and date sauces in bottles to support HACCP procedures and proper stock rotation.
• Store clean, empty holders in a covered area to protect against dust and contamination between services.

Explore our wider table service, sauce bottles, dip bowls and table caddies ranges to complete your front of house setup.

Need help choosing? Call Caterboss on (01) 687 5772.