Culinary concepts
How food is served shapes the character of your event. Explore the formats we prepare in our own kitchen — and find the right one for your occasion.
A flying buffet keeps your guests moving. A seated dinner brings them to the table. Live cooking makes the kitchen part of the event. The choice of format shapes an evening more than the choice of individual dishes.
The challenge lies in the execution. Stations must keep running for hours, courses must reach every table at the same time, and the quality cannot slip on the hundredth plate. That is what makes a format work.
Before we discuss dishes, we establish the purpose. An evening where people should get to know each other calls for different food than a conference where everyone needs to stay focused in the afternoon. The purpose determines the format — and the format determines the food.
Guests should start conversations
Food they can eat standing up and with one hand. Nothing that calls for a seat and both hands.
People need to keep working with focus
Light dishes instead of heavy fare. Guests who feel sleepy after lunch will struggle to follow the afternoon programme.
Why lighter food makes a difference at conferencesThe occasion should show appreciation
A seated menu with service at the table. Time spent together at the table is part of the message.
Food should take centre stage
Live cooking. Guests can watch the preparation and have something to talk about.
We ask this question in every first conversation. The answer shapes everything that follows.
Food is prepared in front of your guests — at a pasta, pinsa, wok or ramen station, at the carving station, or at a concept we develop for your occasion.
A station left unattended after an hour is immediately noticeable.
Our team staffs every station throughout the event and keeps preparing food fresh.
Courses are served as guests mingle, carried by our service staff. Your guests do not need assigned seats.
Timing makes this format work. Too many courses at once make the evening feel rushed; too few leave guests hungry.
Our service teams have worked together for years and pace the courses to the guest count and schedule.
Multiple courses served at the table. Available from 20 guests.
Every guest should eat at the same time — whether 20 or 200 are seated.
We prepare the food in our own kitchen and plan staffing and service so each course reaches the tables together.
Our most requested formats, one question: how should your guests move around?
| Format | Suits | Your guests |
|---|---|---|
| Live cooking | experiential events, product launches, networking evenings | keep moving and watch the food being prepared |
| Flying buffet | receptions, networking events, evening events | keep moving and talking |
| Seated dinner | anniversaries, celebrations, gala evenings — from 20 guests | sit at a table and are served at their seats |
| Finger food | short events, receptions, openings | stand and eat without cutlery |
| Fork food | events without assigned seating | stand and eat with one hand |
| Bowl concepts | conferences, lunch, working sessions | sit or stand and eat from a bowl |
| Food stations | larger events across several areas | move between stations |
| Classic buffet | groups on different schedules | serve themselves and usually sit down |
Formats can be combined — for example, a finger food reception followed by a seated dinner. We discuss what is needed at your venue in advance. The overview shows our most common formats. Anything not on the list, we develop together with you.
Every format comes with what it needs to work: service staff, stations, equipment and technology. You decide which parts we take on.
We deliver these formats for trade show catering, business catering, corporate events, weddings.
For grill formats, see our barbecue catering page.
Request cateringSend us your key details and ideas. We discuss guest numbers, budget and how you want the food served.
We plan the menu, serving format and schedule. You receive a clear quote within 24 hours on working days.
We prepare the food, deliver on time and set up on site. Our team runs the stations and service throughout the event.
We handle dismantling and cleaning after the event. If you like, we discuss feedback for future events.
Dishes from events we have catered in Frankfurt, Offenbach and the Rhine-Main region.
Regularly in use: pasta, pinsa, wok and ramen stations plus the carving station. This is not an exhaustive list — we also develop suitable stations for your occasion.
From 20 guests. The upper limit depends on the space and seating at your venue.
No. We only offer formats that we can deliver consistently from our own kitchen and on site. Sushi is not one of them.
If guests should keep moving, choose a flying buffet, finger food or food stations. For formal occasions with assigned seating, a seated dinner works best. Live cooking can be paired with either.
Yes. An evening often starts with a reception, followed by a dinner or buffet.
Yes, we have a dedicated page covering all our grill formats.
barbecue cateringDiscover our other catering services – or plan your event directly at our own event venue.
Over 9,000 successful events for leading companies in the Rhine-Main region.
