A company BBQ needs room for everyone to eat and a plan for when the food will be ready. Start with the guest count and venue, then choose a menu your grill team can cook within the time you have.
This is a planning example, not a report from a past booking. It covers the food, space and cooking arrangements to discuss for your own team or client event.
Plan the space and the meal
Make room for people to eat, move around and catch up.
Check when guests are likely to arrive and how long you have to serve the meal. Set up a clear place to collect food, with enough room nearby for people to eat and catch up.
Choose dishes your grill team can cook and serve in that time. Agree who will run the grill, carry food to the serving area and help guests during the meal.
Work out the plan before the day
Send an approximate guest count, arrival time and venue details when you ask for a quote. Tell us what your colleagues like to eat and any dietary needs we should consider.
You or the venue team can cook, or you can add our chefs to your Sunday Roast food order. Once you have chosen, work through the grill setup and serving arrangements with everyone involved.
- Choose the menu around guest preferences, budget, and the agreed serving window.
- Confirm the grill, fuel, access, and onsite cooking responsibility before the event.
- Plan how food will move from the grill to the serving area so later guests are considered.
More time with your guests
Think about how much cooking and serving you can take on while welcoming colleagues or clients. If someone from your team will grill, agree on that role early. If you would like help with the cooking, ask us about adding our chefs to the food order.
