How to Plan a Perfect Corporate Catering Spread
Whether it is a team lunch, a client meeting, or an all-hands event, the food you serve says something about your company. Here is how to get it right.
Corporate catering is a deceptively complex task. The stakes are real — bad food at a client presentation leaves a lasting impression, and not a good one. Yet most businesses treat it as an afterthought, ordered thirty minutes before guests arrive.
Start With the Guest List
Before you think about the menu, think about who is eating. A team of twenty developers eating lunch between sprints has very different needs from a boardroom of clients being hosted for an afternoon meeting. Consider dietary restrictions early — vegetarian, gluten-free, and halal options should never be an afterthought.
Order With Buffer
The cardinal rule of catering is to over-order slightly rather than run out. A rough guide: for a working lunch, calculate 1.2 to 1.5 portions per person. For a more formal setting where guests may eat conservatively, 1.2 is usually sufficient. Running out of food is far more damaging than having a little left over.
Place your order well in advance — ideally 24 hours ahead for large groups, or 4–6 hours for standard team lunches. Last-minute catering orders put pressure on the kitchen and increase the risk of errors.
Variety and Presentation
A mix of proteins, grains, vegetables, and sides works for almost any group. Avoid anything too messy or difficult to eat standing up if guests will not have seating. And pay attention to presentation — food that arrives well-packaged and neatly arranged signals care, even before anyone takes a bite.
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Written by
Dinebd Editorial
May 10, 2026
