CateringSonoma & MarinSix kitchens

Menus for groups

When everyone
is coming.

What to order, how much the menu tells you, and which questions still require a phone call.

Pickup trays · office lunch · staffed events
A Persian catering table arranged with rice, kabobs, dips and shared dishes
Food for a room, not a single seat.Saffron Grill & Market · official catering photography

Where it begins

The event adds questions the cart cannot answer.

Guest count is only the beginning. Delivery windows, hot holding, setup, serving equipment, staff and cleanup determine whether an order is simply large or genuinely catered.

01

Pickup trays

Large-format food for an office, private room or venue with its own service plan.

02

Office & group lunch

A defined headcount, a delivery window and food that travels without drama.

03

Full service

Setup, hot holding, staff, on-site cooking and cleanup are planned with the event.

The menus

Choose the food. Then count the work.

Prices, quantities, pickup and staffing—each restaurant gets its own straight answer.

Start with the room

Twenty-five guests change the questions.

Pickup, delivery and full service may use similar food. Setup, hot holding and cleanup are what make them different events.

One rule worth keeping

Order the food online.
Plan the event with a person.

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