Originally Posted On: https://www.bonsoircaterers.com/2026/09/15/how-to-plan-corporate-catering-for-a-holiday-party-in-brooklyn-ny/
What You’ll Need
Before you pick up the phone and start calling caterers around Brooklyn, get these basics sorted. It’ll save you three or four rounds of back-and-forth later.
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Confirmed headcount — even a rough range (30 vs. 80 guests changes everything about format and price)
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Budget per person — food, bar, staffing, and rentals separated out, not lumped together
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Venue booked or shortlisted — Brooklyn loft, farm, historic speakeasy, or your own office space
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Dietary list — vegetarian, vegan, gluten-free, or allergy counts from HR or your team
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Bar decision — open bar, beer and wine only, or dry event
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Date and timing — lunch, brunch, or evening party changes the whole menu structure
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Point of contact — one person (not a committee) who can approve final menu and headcount changes
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4 to 6 weeks lead time — tighter is doable during off-season, but December in Brooklyn books up fast
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Rental needs assessment — tables, chairs, linens, glassware if your venue is bare-bones
Got all that? Good. That’s genuinely 80% of the work — the rest is just picking food you’ll actually be excited to eat.
Forty years behind a catering line teaches you one thing fast: a bad office holiday party isn’t about the tinsel; it’s about the sandwich trays nobody wanted. Cold, sad, and picked over by 6 p.m. Brooklyn companies deserve better than that, and honestly, so do their teams.
Corporate catering in Brooklyn, NY comes with its own rhythm — tight December calendars, loft venues with strict elevator hours, and staff who’ve had enough deli platters to last a lifetime. Getting it right means locking down headcount, picking a style that fits your office culture, and building a menu that doesn’t scream “budget cutback.” It also means knowing the difference between a caterer who drops off cold trays and one who actually shows up, sets up, and runs the bar too.
Here’s how a veteran caterer plans it, step by step, so your team walks into a party that actually feels like a celebration.
What You’ll Walk Away With
Picture this: it’s the second week of December, your office on Atlantic Avenue is buzzing, and someone just asked: “Who’s handling the holiday party?” That someone is now you. Forty guests, a Wednesday evening, and zero plan. Before you touch a menu, you need three numbers locked down — headcount, budget, and venue capacity. Get those wrong and everything downstream falls apart. Good catering starts with math, not menus.
Headcount, Budget, and Venue Basics
Confirm your guest count with a hard RSVP deadline — not a guess. Set a per-head budget (Brooklyn corporate parties typically run $45-$120 per person depending on bar service) and know your venue’s kitchen access, loading dock situation, and whether it allows outside vendors. If you’re searching for food catering near me and your space is a converted warehouse in DUMBO or a rooftop in Williamsburg, ask about power and prep space early.
Dietary Restrictions to Nail Down Early
Send a quick survey now. You’ll need counts for vegetarian, vegan, gluten-free, and nut allergies before finalizing any menu.
Step 1: Pick Your Catering Style Before You Pick a Menu
Menu comes second. Style comes first — get that backward, and you’ll be reworking your whole plan a week before the party. After 40-plus years feeding Brooklyn offices, we’ve learned the format decision drives everything else: staffing, rentals, even how much floor space you need in your conference room.
Full-Service vs. Self-Service Catering
Full-service means our crew shows up, sets up, serves, and cleans up — good for a 60-person holiday bash where nobody wants to be pouring wine between meetings. Self-service is simpler: trays dropped off, your team serves themselves, and everyone’s back at their desks in twenty minutes. If you’re searching for full service catering near me because your office party needs real polish, that’s exactly where we come in.
Buffet vs. Platters and Trays for Office Parties
A buffet works when you’ve got room to spread out entrées, sides, and a small dessert station. Tight office space? Go with platters and trays — sandwich boards, finger foods, a salad tray — set right on the break room counter. Cheap doesn’t have to mean sad; it just means smart portioning.
Step 2: Build a Menu That Isn’t Boring Fast Food Trays
Tired of the same soggy sandwich platters showing up at every office holiday party? Nobody wants finger food that tastes as it came out of a vending machine. After 40 years of feeding Brooklyn’s toughest crowds, we can tell you the trick isn’t fancy ingredients — it’s variety and presentation. Skip the sad deli spread and go for a real spread of entrées, sides, and hot food that says your company actually cares.
Entrées, Sides, and Desserts That Feel Like an Event
Think roasted chicken with a bright herb sauce, braised short rib, and a warm grain salad instead of another cold-cut buffet. Add a seasonal side like roasted root vegetables and a dessert table with mini pies. That’s what elevates a party from break-room lunch to something guests remember.
Vegetarian and Vegan Options Guests Actually Want
Forget steamed broccoli and brown rice — nobody’s impressed. Build in roasted mushroom risotto, charred cauliflower steaks, or a hearty grain bowl with real texture and flavor. Half your office will eat it whether they’re vegan or not.
Adding a BBQ or “Low & Slow” Twist
For a casual holiday vibe, bring in smoked brisket — pulled pork stations — our Low & Slow menu turns a stuffy office party into something fun. This is the kind of menu-buildingBrooklyncatering pros do best.
Step 3: Lock In Bar Service the Right Way
Here’s a number that surprises most office managers: nearly 60% of corporate holiday party complaints trace back to the bar — long lines, watered-down drinks, or running dry by 9 pm. Don’t let that be your office. Bon Soir handles bar service the same way we’ve handled it since the ’70s: planned down to the last bottle, not winged on the day of.
Premium Open Bar vs. Beer & Wine Only
A Premium Open Bar gets you top-shelf liquor, three beers, and a red, white, and sparkling wine — solid for a client-facing gala in Dumbo. Want something leaner? Beer & Wine Only skips the hard stuff but keeps the same wine and beer choices, plus mixers and soft drinks. It’s the budget-friendly pick for a 50-person office party, and honestly, most guests won’t miss the top-shelf pour.
Signature Cocktails and Custom Bar Packages
If your team’s got a company drink — or you just want something Instagram-worthy — a Signature Cocktail package is the move. Planning something bigger, like a wedding reception on the side? Bon Soir also handles catering for weddings near me searches with the same custom bar builds, tailored guest count to guest count.
Step 4: Choose a Brooklyn Venue That Matches the Vibe
Here’s a myth worth busting: a bigger ballroom doesn’t make a better holiday party. Most corporate teams do better in a space with character — somewhere that feels like Brooklyn, not a hotel conference floor in any city, anywhere. The venue sets the tone before the first tray hits the buffet.
Loft, Farm, or Historic Speakeasy — What Fits Your Team
A creative agency of 40 people might love the exposed brick and skyline views of a Midtown-style loft. A bigger company culture — think 100+ folks who’d rather grab a drink and mingle than sit through a plated dinner — often does better at a place like Queens County Farm Museum, where a tented gala or a laid-back barbecue hoedown fits right in. Want something with a story? A former Prohibition-era speakeasy gives guests something to talk about long after the party’s over.
Coordinating Rentals, Staffing, and Vendors
Once the venue’s locked, someone has to handle chairs, linens, bar staff, and load-in times — and that someone shouldn’t be you. Bon Soir coordinates rentals, staffing, and vendor referrals directly, the same way we’d set up a wedding food catering near me client. One phone call, one point of contact, no scrambling in December.
Step 5: Lock the Budget, Order Timeline, and Avoid Common Mistakes
Picture this: it’s December 18th, your office holiday party is in four days, and the caterer you booked just called to say they’re short-staffed. It happens more than you’d think in Gowanus and Dumbo office buildings during peak season. Lock your final headcount and menu 10 days out, minimum — not three. Get everything in writing: delivery window, setup fee, gratuity, and a rain-date clause if you’re doing anything outdoors.
Cheap Catering Traps That Cost You Later
A rock-bottom quote often hides fees for chafing dishes, delivery beyond a certain radius, or a required minimum guest count. Real talk — if a quote seems 30% cheaper than everyone else’s, ask why. Sometimes it’s a smaller Brooklyn kitchen cutting corners on food safety or using disposable platters that collapse under a full spread.
Final Checklist Before You Sign the Contract
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Confirmed headcount and dietary breakdown
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Itemized invoice with taxes and gratuity separated
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Delivery time plus a 20-minute buffer
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Backup vendor contact in case of cancellation
If your team’s leaning toward a low-and-slow spread, ask a few BBQ caterers near me for references from recent Brooklyn events before you commit.
How-To FAQ
What does “catering” actually include for a corporate holiday party?
Catering means a company handles your food, and often drinks, staffing, and setup, so your office doesn’t have to. For a Brooklyn holiday party, that can range from dropped-off trays your team plates themselves to a full crew that serves, bartends, and clears everything at the end of the night. Ask upfront exactly what’s included — delivery, setup, chafing dishes, and cleanup aren’t always automatic.
How much should I budget per person for corporate catering in Brooklyn?
Plan on roughly $35 to $65 per head for a solid self-service spread, and $75 to $150 or more once you add full-service staff, a bar package, and rentals. Venues like a loft on 5th Avenue or a historic Brooklyn space will push you toward the higher end because of insurance, load-in logistics, and staffing minimums. Get three quotes — Jeff at 718.763.9420 can usually give you a ballpark over the phone in a few minutes.
How far in advance should I book catering for a December office party?
Book 6 to 8 weeks out, minimum, if you want a good Brooklyn venue and a caterer that isn’t already stretched thin. December is brutal — every office in the tri-state area wants the same three weekends before Christmas. If you’re eyeing a specific spot like Queens County Farm Museum or a Prospect Park venue, call even earlier; those calendars fill fast.
What’s the cheapest way to cater a holiday party without it looking cheap?
Skip the fast-food tray route and go with a self-service buffet built around one strong entrée, two sides, and a simple dessert table. You save on staffing costs but still get real plating, real flavor, and food that doesn’t scream “we cut corners.” A BBQ-style “low and slow” spread is a great budget move too — it feels festive and costs less per head than a plated dinner.
Can I still get good catering if half my team is vegetarian or gluten-free?
Yes, and honestly, it’s easier than it used to be.
A good caterer builds vegetarian and vegan dishes with real texture and flavor — not just steamed vegetables and rice — and labels everything clearly on the buffet line. Tell your caterer headcounts and restrictions at least two weeks out so the kitchen can plan quantities properly, not scramble the morning of.
Do I need a liquor license if I’m serving alcohol at my Brooklyn office party?
If your caterer is bringing the bar service — bartenders, liquor, insurance — that’s typically covered under their license, not yours. This is one reason a Premium Open Bar or Beer & Wine package through your caterer is safer than DIY-ing it yourself. Confirm this in writing before the event; don’t assume, because insurance gaps are exactly the kind of mistake that turns into a real headache later.
Forty-some years in this business teaches you one thing: a good holiday party isn’t luck; it’s planning done in the right order. Headcount and dietary needs first. Style and menu second. Bar and venue after that. Skip a step, and you’ll feel it on the day of the event — a buffet line that backs up, a vegan guest staring at a cheese plate, a bar package that runs dry by nine. None of that has to happen.
Brooklyn gives companies real options for a holiday party that doesn’t feel like every other office gathering — a rooftop loft, a working farm, an old speakeasy with a story to tell. Pair the right space with catering that’s built for your crew, not a generic tray drop-off, and the whole night runs itself.
Bon Soir Caterers has been doing this since 1977, and Jeff still answers the phone himself. Call 718.763.9420, tell him your headcount and your date, and get a straight answer on what your holiday party actually needs.
Bon Soir Caterers
1421 E 63rd St., Brooklyn, NY 11234
(718) 763-9420
bonsoircaterers.com
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