Planned around your run sheet
Service times are set against your agenda, not the other way around. Breaks, plenaries, and speeches all have a food plan that fits the minute they actually happen.
Corporate catering
Corporate catering that runs to schedule.
We cater corporate events across the Greater Toronto Area, from boardroom lunches to conference plenaries and evening galas. Menus are built around your run sheet rather than a fixed package, so service times, dietary requirements, and load-in constraints are settled before the day. You get one point of contact from first enquiry through to final invoice.
What’s included
Everything the day actually needs.
Dietary requirements handled properly
Requirements are collected in advance, tracked per guest, and labelled at service. Substitutions are designed as their own course rather than assembled from what is left.
One point of contact
The person who quotes your event is the person who runs it. Nothing gets rediscovered halfway through, and there is no handover the week of.
Venue logistics as part of the quote
Load-in windows, kitchen access, power, and staffing are worked out with the venue before you sign anything, so the quote reflects the real cost of the room.
Capacity
Catering for 100, 250, or 500 guests
Guest count changes the plan more than the menu does. Above roughly 100 covers, plating rhythm, staffing ratios, and kitchen access at the venue start to drive the design. Tell us the number early — it is the single most useful thing in an enquiry, and it is the first question we ask.
How it works
From enquiry to service.
01
Enquiry
Send the date, venue, and guest count. Those three answer most of what we need to know before quoting.
02
Proposal
A menu and a costed plan built for your event, including staffing and rentals, with the assumptions written down rather than implied.
03
Confirmation
Final numbers, dietary list, and run sheet are locked in the week before, and the venue is briefed directly.
04
Service
The team arrives ahead of the schedule, sets up around your agenda, and clears without disrupting the room.
Menus
Where to start.
Plated Dinner
Three or four courses, served synchronised, designed around your event and your guests.
Dessert & Late Night
Plated desserts, patisserie tables, and the food that arrives after ten.
Bar & Cocktails
Signature cocktails, wine service, and bar staff who know the room.
Questions
The things people ask first.
- How far in advance should we book corporate catering?
- For events under 100 guests, two to four weeks is usually workable. Above that, or in December, book as early as you can — availability rather than preparation is the constraint.
- Can you cater at our office rather than a venue?
- Yes. Office catering is planned the same way, with the additional step of checking kitchen access, service space, and any building rules about deliveries and load-in.
- How do you handle dietary requirements?
- They are collected before the event and tracked per guest, not per table. Vegetarian, vegan, gluten-free, and allergen requirements are designed as their own dishes and labelled at service.
- What do you need from us to quote?
- Date, venue, and approximate guest count. Those three are enough for a real quote. Anything else — service style, dietary breakdown, budget range — makes it more accurate.
Let’s create something extraordinary together.
Share your vision with us. Our team will curate a custom experience tailored to your event, your style, and your guests.
Most quotes returned within one business day.