Outside catering covers boardroom hospitality, canapés, finger or fork buffets, salads and sandwich platters, with hot and cold options for daytime events. Orders are portioned to headcount and scheduled for delivery or setup at the chosen venue. Larger briefs can include conference hospitality or ongoing contract services.

Coordination is handled by a single contact, agreeing timings, access and any equipment. Weekend lead times and delivery windows are set during booking to keep service predictable. Allergen information is gathered early and labels are provided, with vegetarian and vegan choices built into menus.