Corporate Events
Food that respects the run sheet.
Corporate catering across Perth and Western Australia for board lunches, conferences, launches, client hospitality and gala dinners — planned to the same schedule your event already runs on.
Discuss your event
What we cater
Corporate catering formats
If your event does not appear here, it is still worth asking. Most of what we do sits somewhere between these lines.
Board & executive lunches
Small-format, high-standard service for boardrooms and executive dining, delivered on a fixed window with minimal disruption to the room.
Conferences & multi-day programs
Breakfast, breaks, lunch and evening functions coordinated across consecutive days, with menu variation planned so nothing repeats.
Product launches & openings
Canapé and grazing service designed for standing rooms and moving guests, timed around speeches and media.
Gala & awards dinners
Plated multi-course service at scale, run against a formal program where every course lands between segments.
Client hospitality
Hospitality suites, private boxes and entertaining where the food is part of the relationship rather than the backdrop.
Office milestones
End-of-year functions, farewells and celebrations, catered without the standard platter-and-apology approach.
A day, end to end
What a launch day looks like from our side.
Indicative timings for a 250-guest evening launch in a Perth venue. Yours will differ — the discipline will not.
06:30 · Load-in
Access and set
Crew arrive, equipment in, back-of-house established and cold chain checked against transport logs.
09:00 · Kitchen
Production on site
Final preparation begins on site. Anything that benefits from being made in our own kitchen has already been made there.
15:45 · Brief
Service briefing
Full crew brief: menu, allergens, guest count, program timings, room plan, and who owns which decision if something moves.
17:30 · Doors
Service begins
Canapé service from the first guest, paced to the program rather than to the kitchen's convenience.
20:15 · Program
Speeches
Service pauses cleanly for the formal segment and resumes without a gap when it ends.
22:30 · Load-out
Clear and reset
Venue returned to the condition it was handed over in. Debrief notes recorded the same night, not the following week.
Working with us
One point of contact, from brief to invoice.
You deal with the person accountable for the job. Not a coordinator relaying messages to a kitchen you never speak to.
See full capabilitiesVenue liaison, site visits and back-of-house logistics handled by us
Menu tasting available for events above [00] guests
Service staff, glassware, linen and equipment coordinated as one supply
Dietary requirements designed into the menu, documented and briefed
Itemised quoting, clear terms, and invoicing that suits procurement
Post-event debrief for programs that will run again
Common questions
Corporate catering questions
How far in advance should we book corporate catering?
For a board lunch or a small executive function, two to three weeks is usually comfortable. For conferences, launches and gala dinners we would rather be involved six to twelve weeks out, because menu, staffing and venue logistics are all easier to get right with room to move. If your date is sooner than that, ask anyway — we will tell you honestly whether we can do it properly.
Do you work in venues you have not catered before?
Yes. We site-visit any venue we have not worked in, check power, water, access, lift times and kitchen or back-of-house space, and build the service plan around what is actually there. Where a venue has an exclusive supplier arrangement, we will tell you before you commit.
How do you handle dietary requirements?
Every guest with a dietary requirement gets a considered dish, not a substitution. We take the full list at confirmation, build it into the menu design rather than working around it, and label service clearly. Allergen management is documented and briefed to the service crew on the day.
What does corporate catering cost?
Pricing depends on menu, guest numbers, service style, staffing and location, so we quote per event rather than from a rate card. As a guide, our corporate work generally starts at [$00] per head for catering and service. We will give you a clear, itemised figure before you commit to anything.
Start a conversation
Bring us in during planning.
Send the date, venue, guest numbers and the shape of the program. We will tell you plainly whether we are the right fit before we talk about menus.