Corporate Lunch Catering in Dallas and Las Colinas: Planning the Headcount

Getting the headcount right

Office lunches fail in one of two directions: not enough food for the people who show up, or three trays going in the bin at 3pm. The reliable approach is to order full portions for the confirmed RSVP count and let the shared sides absorb the walk-ins, rather than padding every entrée by twenty percent.

• Confirmed attendees get one entrée portion each
• Add one shared salad per ten guests — the Caesar with house sourdough croutons travels well
• Add sourdough loaves for tables over fifteen
• Plan two to three dietary-specific plates per twenty guests before anyone asks

Lead time is the real constraint

We ask for 72 hours notice for catering under 50 guests and about a week for larger events. Organic produce and pasture-raised proteins are ordered against your menu, not pulled from a walk-in, so the lead time is sourcing, not scheduling. Holiday weeks and quarter-end fill first.

Delivery windows on the west side

Las Colinas, Irving, Southlake, Arlington and Fort Worth sit on our Monday and Thursday route for weekly meals, but catering drop-offs are scheduled to your event time rather than a route day. Tell us when people eat and we build backward from that, including setup.

Everything is cooked in our Dallas kitchen the morning of the event and arrives labeled.

What a quote should include

Ask any Dallas caterer what the per-guest number covers before comparing it to another one: service, setup, disposables and delivery either sit inside the number or they don't. Ask what happens if the count changes two days out, and ask for photos of a spread they actually delivered.

Send a headcount, a date and an address and we will come back with a menu and a number.