Corporate event and reception catering

Food that works when people are standing and talking

At a client reception, nobody came for dinner. They came to meet people, see a product or hear a speech, and they will have a drink in one hand and want to shake hands with the other. The food has to be eaten in one or two bites, without a plate if possible, and never leave sauce on a sleeve.

That shapes everything we serve at corporate events: passed canapés sized at one or two bites, stations placed so they pull people through a room instead of blocking the entrance, and a clear plan for when food appears around speeches and announcements. Canapé receptions start from $38 per person and food stations from $72; see the canapé menu and food station menu.

How much food for a reception

Quantity depends on the time of day and whether guests will eat dinner afterwards. These are the planning figures we start from, in line with common industry guidance:

• Pre-dinner reception, 1 hour: 4–6 canapés per guest.
• Early evening reception, 2 hours: 8–12 canapés per guest.
• Reception that replaces dinner, 3 hours: 12–15 canapés per guest, or canapés plus one or two substantial stations.

Guests eat more in the first hour and less after speeches. We front-load passed food and switch to stations or a grazing table later. For a crowd arriving straight from work at 5:30, assume they skipped an afternoon snack.

Event types and what each needs

Client receptions and appreciation evenings. The priority is conversation. Passed canapés, a small number of stations and servers who clear glasses and napkins constantly so the room stays tidy.

Product launches. The food runs around a moment: a reveal, a demo or a speech. We pause passing during the announcement and bring out a new round straight after, so the energy stays in the room. Food can take a cue from the product or brand colours without turning into a gimmick.

Office open houses and new-space openings. Guests arrive and leave over two or three hours, so food has to look complete at 4 p.m. and at 6:30 p.m. Grazing tables that are refreshed, rather than a single spread, work well. See our grazing table menu.

Awards nights and galas. These usually move to seated service: a reception followed by a plated or family-style dinner. Plated service needs more staff and a clear run of show with the emcee. See plated dinner options.

Hosting in your own office

Many Toronto companies host receptions in their office after hours, especially in towers with a view. It is a good use of a space you already pay for, but it comes with building rules. Most office buildings require events after business hours to be booked with property management, and may ask vendors for a certificate of insurance, a load-in time on the freight elevator and a security guard for after-hours access.

Offices rarely have more than a kitchenette, so we bring what we need to finish food on site, and we ask early about power: plugging several warming units into one kitchenette circuit is a reliable way to trip a breaker. Our offices and boardrooms guide and galleries and museums guide cover other common venue types.

Drinks at corporate events

Alcohol at a company event in Ontario needs to be handled under the right legal model: either served at a licensed venue, or under a Special Occasion Permit, or by a licensed caterer where that applies. The rules affect who can buy and serve alcohol, and where. Our bar service page explains the options.

Always offer good non-alcoholic drinks. A thoughtful zero-proof option means guests who do not drink are not left with a can of pop, and it is simply better hosting.

Staffing and cost

A corporate reception is full service: a lead who runs the event with your contact, servers passing and clearing, a chef finishing food on site, and bartenders if drinks are served. Staff time is billed hourly ($38 per staff hour) and a 18% service charge applies to staffed events, with a minimum of 40 guests.

For context, elle cuisine's 2025–26 Toronto corporate cost guide puts evening receptions and dinners at about $50–$150 per person, with service charges often 15–20%. Read how staffing is planned on our event staffing page.