When you’re catering a corporate event, there are times when ordering a few pizzas just won’t cut it. Things like client pitches where first impressions matter, or training days that need staff to have energy not a sugar crash. At events like product launches people will want to mingle without juggling a plate and a laptop bag, it all depends on the type of event you’re having. Catering keeps people in the room, it keeps the schedule on track and (if you get it right) it says something good about your brand without. Here are some options to consider and when you’d use them.
Breakfast
Morning meetings will usually run better when people aren’t starving. Go for a balance of protein and slow carbs. Things like yoghurt pots with fruit, seeded rolls with eggs or smoked salmon, or hot trays of veggie sausages and mushrooms if you’ve got power on site. Brew capacity matters so keep the tea and coffee flowing. Keep pastries small so that people can graze, label allergens clearly and put the coffee line where it won’t block the door.
Buffets
If you have a large head count then this can be the way to go, as buffets move volume fast if you set them up properly. Two identical lines reduce queues, a double sided run is even better for 100 plus. There are tricks you can use that buffet restaurants utilise to keep the costs down overall and make sure people are full. Use 12 inch plates to keep portions sensible and place salads first so people don’t overload on the mains. Keep a vegetarian ‘anchor’ dish that feels like a main and not an afterthought. Plan on one dish per 25 guests for each hot item, and schedule a mid service swap so the food stays fresh. Put cutlery at the end not the start or you’ll lose flow. A company like https://www.saintgermaincatering.com/catering/alexandria-catering that specialises in buffet catering can make sure everything stays running smoothly.
Grazing tables
If the goal is conversation, a grazing table works because no one commits to a full plate. Build height with crates and boards, add colour with crudités and fruit, keep proteins bite size so people don’t wrestle with knives. Food safety matters here since it sits out so rotate fresh platters in waves, keep items on the table no longer than two hours, tuck a staff member nearby to reset and wipe. Small plates and plenty of napkins stop it getting messy.
Boxed or bento
Training days, workshops, site visits where people are all across rooms need food that can be handed out in seconds. Boxed lunches keep allergens separate and make distribution sane. Colour code the stickers, add names if you can, include a utensil pack and a tiny rubbish bag so the room clears quickly. Order at least 10 percent extra to catch last minute attendees. If refrigeration is limited choose fillings that hold safely, skip anything that leaks, keep a vegetarian and gluten free option in every batch.
Live stations
Taco, bao, pasta or carvery stations wake a room up and they smell amazing which helps attendance. They need power and space though. Many venues ban open flames so be sure to ask for induction or electric planchas, and check the fuse ratings and ventilation. Expect one chef to serve about 40 to 50 guests an hour per station. Use tickets or wristband tabs to manage portions, place stations apart so queues don’t collide and keep condiments in squeeze bottles to speed service.
Family style
When you want people to talk to the table not to the buffet line, put platters down the middle and let them share. It feels generous and it’s quick once everyone sits. Budget one server per 20 guests to land platters hot and to collect empties, set duplicate platters so no one has to pass everything the length of the table. Keep a separate allergy safe platter for the person who needs it rather than asking them to pick around.
Canapés
Standing receptions need movement food. Plan six to eight bites per person for the first hour, four to six for each hour after, half hot and half cold so trays cycle smoothly. Avoid drippy items on carpet, pick one napkin size and stick to it, add a small bin at every pillar so people aren’t stuck with skewers. A light bar with beer, wine and one simple signature mocktail keeps queues down. If you’re serving alcohol check the licence, keep plenty of water stations, skip red wine if the venue has pale flooring.
Dietary requirements should be first, not an afterthought
Publish the menu with icons in advance if you can. Keep vegan, halal, kosher friendly and gluten free items on a separate table with their own utensils, use different coloured tongs so staff don’t cross contaminate by habit. Nuts and sesame need signage people can read at a glance.
