HOST IT RIGHT.
You booked the catering — now make sure the lunch lands. This guide walks through how to prep the room, time the delivery, set up the buffet, and host a smooth office lunch or corporate event from drop-off to cleanup. Follow these steps and your team eats on time, every time.
PREP, SET, SERVE, CLEAN.
Lock the Headcount
Get a firm number 72 hours out and confirm dietary needs. Add 5% buffer on boxed meals so nobody's left hungry.
Pick the Right Format
Boxed for meetings, buffet for the break room, plated for clients, family-style for team building. Match the format to the room and the mood.
Time the Delivery
Schedule drop-off 15–30 minutes before service. Hot food holds for 2 hours; cold for 4. Don't let it sit.
Set Up the Space
Clear a serving table, have plates and utensils ready, and label allergen dishes. Assign one person to greet the delivery.
THE SMALL STUFF.
Right-size the order
6–8 oz protein per person for a main, plus 2 sides at 4–5 oz each. For buffets, round up; for boxed, count exactly.
Mind the room
Buffets need a 6-foot table and a serving line that flows. Plated service needs table space and clear traffic lanes for the team.
Label everything
Mark gluten-free, vegetarian, and vegan dishes clearly. The Chicago Catering Company provides dish cards — put them out where guests can see them.
Have a backup plan
Keep extra napkins, plates, and cups on hand. For large groups, assign one person to monitor the buffet and refill as needed.
Communicate allergies early
Send dietary needs to the kitchen at booking, not day-of. The earlier we know, the safer the spread.
Clean up
Stack empties, bag trash, and leave the space clean. The Chicago Catering Company handles pickup of our pans and equipment — just set them aside.