Food station menu

How many stations you need

If stations replace dinner, plan three or four savoury stations plus one sweet or late-night station. Each station serves a portion of a meal, not a full plate, so guests visit two or three of them.

• Up to 80 guests: three savoury stations.
• 80–150 guests: four savoury stations, or three with the most popular one doubled.
• 150+ guests: add a second of each popular station rather than more variety. A queue of ten people at a single carving station is the most common problem at station dinners.

Portions per guest are smaller at each station (about 60–90 g of protein) but add up to a full meal across three stations.

Space, power and venue needs

Each station needs about 3 m by 2 m, including room for a short queue that does not block a doorway or the bar. Stations that cook to order need power: an induction burner or fryer typically needs its own 15-amp circuit, and two on the same circuit will trip a breaker in many older Toronto halls and lofts. Tell us the venue early and we will check its electrical layout with the venue manager.

Frying stations may be restricted indoors by some venues because of smoke detectors. We switch those to dishes finished in portable ovens where needed.

Staffing and service style

Every station has at least one chef or attendant who serves and explains the food, and carving or cook-to-order stations need two at peak times. On top of that, plan servers to clear plates and glasses (roughly one for every 30–40 guests) and a captain. Staff are billed per hour; see event staffing.

Because each station has its own attendant, dietary questions are answered at the point of service. A guest who keeps halal, a vegan guest and a guest avoiding shellfish can each find a full meal without special plates. For a comparison with shared platters at the table, read stations vs family-style.

What's included

The per-person price covers the food, station equipment (chafing, carving boards, burners), serving ware and signage with dietary codes. Staffing, rentals such as plates, linens and décor for the station tables, and the service charge are listed separately on the pricing page. Stations start at 40 guests.