Afterwork
An informal get-together of employees or clients at the end of the working day, with drinks and nibbles, to socialise away from work.
Catering glossary
Catering and corporate event terms explained in plain English, from coffee breaks and canapés to allergens, HACCP and front-of-house service.
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B
C
Canapé
A small bite, usually cold, on a base of bread, toast, cracker or puff pastry, eaten in a single mouthful.
Coffee break
A short break for coffee, other drinks and something to eat between two sessions of a company meeting, training course or event.
Cold chain
Keeping food at a chilled or frozen temperature without a break, from preparation or purchase until it is served.
Corporate brunch
A mid-morning company meal, halfway between breakfast and lunch, with sweet and savoury dishes, for meetings, teams or clients.
Corporate lunch box
An individual box of ready-to-eat food and drink that a company orders for each attendee at a meeting, training session or full-day event.
D
F
Finger food
Food designed to be eaten with the fingers: small bites that need no cutlery or plate and are enjoyed standing up.
Food traceability
The ability to find and follow the trail of a food, an ingredient or a batch through all stages of production, processing and distribution.
Food waste
Food fit for human consumption that is discarded or thrown away uneaten, at any stage of the food chain, including in catering.
Front-of-house service
The waiting staff and front-of-house manager who serve food and drink, restock the setup and look after guests during an event.
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H
HACCP
Hazard Analysis and Critical Control Points: a preventive system for identifying and controlling food safety risks at every stage of food preparation.
Halal catering
A catering service whose food and preparation follow Islamic rules on what is permitted (halal): no pork or alcohol, and meat from ritual slaughter.
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L
P
S
Seated menu
A lunch or dinner where guests sit at tables and waiting staff serve each course in turn.
Setup and breakdown
Preparing the space, furniture and service before an event (setup) and clearing and collecting everything afterwards (breakdown).
Standing lunch
A meal eaten standing up, with no assigned seats: bites and small dishes eaten with the fingers or a fork, often with high tables to lean on.
T
Tableware and equipment
The crockery, cutlery, glassware, table linen and utensils needed to serve and consume the food and drink at an event.
The 14 allergens
The 14 groups of foods or substances that cause allergies or intolerances and must be declared under Regulation (EU) No 1169/2011 whenever food is provided.
V
Vegan catering
A catering service whose dishes contain no animal-derived ingredients: no meat, fish, dairy, eggs or honey.
Vino español (wine reception)
A standing reception with wine, other drinks and light nibbles, offered to mark an event, usually at the end of a conference, presentation or opening.
W
Waiter-to-guest ratio
The number of guests each waiter looks after at an event. It is a guideline for planning, and varies with the format, the space and the level of service.
Welcome cocktail
A standing aperitif, with drinks and bites, that greets guests at the start of an event, before the main programme or a meal.
Welcome coffee
Coffee and light nibbles offered to attendees on arrival, before a meeting, conference day or event begins.
Working lunch
A meal eaten during a meeting or work session, with quick service and food that is easy to eat.
For step-by-step guides, read the blog on organising corporate events.
Next step
Tell us the date, venue and number of guests. We will reply with a tailor-made quote.