Corporate Catering That Runs on Time, Every Time
28 Jul · By Feastbooker
A corporate lunch is not judged on ambition. It is judged on whether 200 people were fed inside a 45-minute break without the afternoon session starting late.
That comes down to three things: setup finished before the break begins, enough parallel service points that no queue exceeds a few minutes, and a menu that holds temperature and texture across the full service window.
Fried items that are excellent at minute one and soft by minute twenty are the wrong choice here, however good they taste at a tasting. Build around dishes that are designed to sit.
For recurring programmes, the real gain is a fixed rotation. Once a menu cycle is agreed, delivery becomes routine rather than a fresh negotiation every week.
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