Corporate catering is a logistics problem wearing an apron. The food is the easy part — the hard part is that four hundred people need to eat inside a forty-minute break, and the session after it starts whether they have or not.
So we plan around your run sheet. Counters get placed to split the queue rather than concentrate it, starters circulate during the networking window instead of after it, and the buffet opens on your cue, not the kitchen’s. If the keynote overruns by fifteen minutes, we hold — the food is built to survive that.
Everything is labelled: vegetarian, non-vegetarian, Jain, and the common allergens. Nobody should have to interrogate a steward in front of their colleagues to find out whether there is egg in the mousse.
