Private event catering in Toronto

Drop-off, staffed, or somewhere in between

Almost every private event fits one of three service levels, and choosing the right one saves more money than trimming the menu.

• Drop-off. Food arrives ready to serve on platters or in disposable chafing dishes with labels and simple instructions. You or your family set it out and put it away. Minimum 15 guests, at least 48 hours notice, delivery $45. Best for up to about 40 guests in a home where people help themselves.
• Full service. Chefs and servers set up, pass or plate food, clear, wash what needs washing and leave the kitchen clean. Minimum 40 guests. Best when the host wants to be a guest at their own party.
• Staff only, with a drop-off menu. A server or two at $38 per staff hour to refresh platters, keep the bar tidy and handle clean-up. A good middle ground for 30 to 60 guests at home.

Our drop-off vs full-service comparison goes through the cost difference with worked examples.

The kinds of private events we cater

Each has its own planning page because the practical problems are different:

• Cocktail parties: canapés and small plates at home or in a condo, from holiday open houses to a 40th with friends.
• Milestone celebrations: big birthdays, anniversaries, graduations and retirements, usually with three generations in one room.
• Celebration of life receptions: gatherings after a funeral or memorial, often arranged within days.
• Cultural and religious celebrations: Eid gatherings, Diwali parties, christenings and other family occasions.

Planning a wedding instead? See wedding catering.

1. Tell us the basicsDate, address or venue, guest count, party length and dietary needs, through the quote form or by phone at 647-830-0079.
2. Get a written proposalMenu, service level, staff hours, rentals and fees as separate lines, with HST shown.
3. Settle the detailsConfirm menu choices, access and parking, condo or venue rules, and the final guest count by the agreed date.
4. Party dayDrop-off arrives with labels and holding instructions, or the team arrives, sets up, serves and leaves the kitchen clean.

Choosing a format by guest count and space

The size of the room matters as much as the guest list. A semi-detached house in Leslieville with 40 guests has no room for a buffet line and a bar at the same time; a Vaughan home with an open-plan kitchen can hold both. Use these as starting points:

• 15 to 30 guests at home: a grazing table (from $28 per guest) or a drop-off hot buffet on the dining table. Guests serve themselves; nobody needs to cook.
• 30 to 60 guests at home or in a party room: passed canapés (from $38 per guest) with one or two servers, because there is nowhere to put a buffet and people are standing.
• 60 to 150 guests in a rented space or hall: food stations (from $72 per guest) or a staffed buffet, with rentals and a service team.

Hosting at home or in a condo: what to sort out first

Kitchen and fridge space. Caterers need counter space to plate and somewhere cold to hold food. Clear one fridge shelf per 20 guests if you can, or tell us there is no room and we bring coolers.

Condo rules. Party rooms in Toronto condos usually need booking weeks ahead, carry guest limits and end times, and require an elevator booking for deliveries. Ask the property manager whether caterers must be registered with security in advance and whether open flame (including chafing fuel) is permitted.

Parking and access. A catering van needs to stop near the door for 15 to 30 minutes. On streets with permit parking or no stopping zones, let us know where we can unload.

Rentals. For more than about 30 guests, plates, glassware and cutlery from a rental company are easier than washing a household set twice over. Rentals are delivered the day before or the morning of, and picked up dirty the next day. See our homes and condos guide.

Food safety for a self-serve party

Health Canada advises that perishable food should not sit at room temperature for more than two hours. At a drop-off party that runs from 2:00 to 6:00, put out half of each dish at the start and keep the rest cold in the fridge or hot in a low oven, then swap platters rather than topping them up. We include written holding instructions with every drop-off order. When the party is over, anything that has been out for more than two hours should be thrown away, not packed as leftovers.

Alcohol at a private party

At a private home, hosts typically buy their own alcohol from the LCBO or another retailer and serve it free to guests; the AGCO states that liquor cannot be sold at a residence, so no cash bar. In a rented hall or other venue, a Special Occasion Permit is usually needed, and the AGCO asks for applications at least 10 days before a private event. Our staff can pour and manage a bar you supply; see bar service.