Drop-off or staffed?
- Drop-off. Delivered ready to serve, with disposables. Right for team lunches, trainings and anything where people grab a plate and get back to it.
- Staffed setup. We set it up, keep it full and clean up after. Right for client lunches, all-hands meetings and anything with guests you want to impress.
- Full service. Chefs, servers and a bar. Right for offsites, client dinners and the holiday party.
How far ahead to order
For drop-off, we need at least 36 hours. For a staffed lunch or a big meeting, a week or two is kinder. For the holiday party, book in the fall: December fills up fast.
Feeding a mixed-diet team
- Ask first. Send a quick note to the team asking about allergies and diets before you order.
- Plan a real vegetarian main. Not just the sides. Plan for a few more vegetarian plates than people asked for, because others will try it too.
- Label everything. Every pan should say what it is and what's in it.
- Keep allergens apart. Gluten-free and nut-free dishes should be packed and served separately, not just labeled.
Timing the delivery
Have the food land about 20 to 30 minutes before people eat, so it's set and nobody's waiting. Tell your caterer about the loading dock, the parking, the badge desk and the elevator. Thirty seconds of directions saves fifteen minutes in a lobby.
What works for each meal
- Morning meetings. Breakfast tacos and kolaches. It's Austin.
- Working lunch. Boxed lunches or a simple buffet that people can eat at a desk.
- Afternoon. Snacks and something sweet to carry the last meeting of the day.
- Celebrations. A barbecue or Tex-Mex spread, served hot.
Make it easy to reorder
If the team liked it, order it again. Sticking with one caterer means one contact who already knows your office, your dock and your vegetarians.