The Corporate Catering Planning Checklist
August 12, 2026 · 6 min read
Feeding a building full of employees in one lunch hour is a logistics problem before it is a food problem. This is the checklist we walk every corporate client through.
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Start with the lunch window, not the menu
Most offices have a hard 60-90 minute window. Give us the window first and we will size the crew and prep to match it, then talk menu.
Staggering departments in 20-minute waves keeps the line under a few minutes and keeps food hotter than one big rush.
Nail the headcount and the RSVP method
Under-counting is the most common mistake. Count everyone who is on site that day, not just who replied to the invite, then round up.
For recurring events, a simple internal RSVP form the week before gets you within a few plates every time.
Sort parking and access in advance
Reserve a lot section or a stretch of curb, confirm overhead clearance for garages, and tell security a truck is arriving roughly 60-90 minutes before service.
If your campus needs a certificate of insurance or a vendor form, send it over when you book so it is done well ahead of the date.
Plan for dietary needs and the first-time offer
Veggie options, plain burgers for picky eaters and a non-dairy drink cover the vast majority of requests. Send us the count of special plates and we bring them labeled.
First corporate booking of 100 guests or more gets 10 free meals — worth factoring into your budget line before you request a date.
Book with enough runway
Two to four weeks is comfortable for a weekday lunch. Peak weeks — holiday parties, end-of-quarter and summer picnic season — fill a month or more ahead.
Let's get your date on the books
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