Buffet catering
Guests choose from an arranged spread. A staffed buffet suits a varied menu when the room has space for serving lines.
See service checklist →THE DIRECTORY IS TAKING SHAPE
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Service formats to explore
Plated dinners
Courses are served to seated guests. Start with the dinner schedule and table layout, then agree the menu and staffing.
See service checklist →Food stations
Several serving points can encourage movement and offer menu variety. Each station needs enough capacity for the expected demand.
See service checklist →Food trucks
Mobile food service can anchor an outdoor party or community event. Confirm the actual truck, menu and service arrangement with the operator.
See service checklist →Private chefs
An on-site chef can shape a menu around a home or intimate venue. Clarify how much of the service is included alongside cooking.
See service checklist →Drop-off catering
Prepared food arrives for the host or venue team to serve. It works best when somebody is clearly responsible for receiving and setting it out.
See service checklist →BBQ & live cooking
Live cooking adds atmosphere but also needs an agreed working area. Choose the cooking approach with the caterer and venue.
See service checklist →Grazing tables
An arranged selection of small bites can open a reception or support a social gathering. Be explicit about whether it replaces a meal.
See service checklist →Dessert & sweet tables
Dessert specialists can supply a feature cake, individual portions or a mixed table. Coordinate this service with the main caterer.
See service checklist →Canapés & cocktail receptions
Passed bites suit mingling and short receptions. The number of rounds and service duration matter as much as the menu.
See service checklist →No matching formats. Clear the search or try another style.
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