Guide
Ordering breakfast catering for a team
Headcounts, timing, dietaries and what to work out before you order.
Six to nine catering orders leave the kitchen most trading mornings, nearly all of them delivered before nine, and the ones that go smoothly are the ones where four things were settled before anyone rang us: the headcount, the time, the dietaries and where the food actually needs to end up. This is the order those four things are worth working out in.
Headcount, counted properly
Ten people is our minimum order. Count actual attendees, not invitees: an office of fourteen where four are usually out gets a ten to twelve person order, not fourteen. Our breakfast catering box serves ten for $185, two dozen pastries with fruit and yoghurt or a hot breakfast tray, and it scales in whole boxes from there. If your number sits between two box sizes, round up rather than down. A short tray at 9am is a worse outcome than five spare pastries.
Time, and what it actually needs to allow for
Tell us the time food needs to be in the room, not the time your meeting starts. We build in the drive from Kettleford Street, which is real time on real roads, not a courier estimate. Inside our twelve kilometre radius that is usually twenty to thirty minutes; for an 8:30am arrival we are typically on the road by eight. If your event has a hard start, say so and we will build in more buffer than we think we need.
Dietaries, labelled rather than guessed
Tell us numbers, not just "some people are gluten free". Two gluten free, one dairy free and three vegetarian is a different order to one of each spread across fourteen people, and the second version means every tray needs to carry an option rather than one plate being set aside. Every item on the breakfast catering box is labelled on the lid, so nobody at the other end has to ask or guess.
Where it actually needs to go
A loading dock, a lift that needs a code, a floor with no lift at all: any of those change how early we need to leave, so mention it up front rather than when the driver is standing in the foyer. If your suburb sits near the edge of our delivery area, check the service area map first; we will usually still do it if the time works, and we will say so plainly if it does not.
Getting the quote
Jules quotes per head in writing the same day, and the quote is the invoice: no line added at the end for anything you were not told about up front. The fastest way to get an accurate one is to send the four things above in the first message rather than back and forth: headcount, delivery time, dietaries and the suburb. Use the booking page or call (03) 5550 0030 directly if the order needs to be locked in for tomorrow morning.
Standing catering
If your office orders on a rhythm, weekly or fortnightly, say so when you first order. Standing catering runs the same way as our standing coffee orders: tell us once, and Jules keeps the diary rather than you having to book it fresh every time.