Plan around the programme
Conference catering is about timing. A morning coffee break, a lunch, an afternoon tea break and an evening reception each need different food and a different arrival time. Share the programme and we plan each delivery or service window against it, so food is ready when the break starts and cleared before the next session.
Venue rules come first
Exhibition halls, hotels and conference venues in Taipei set their own rules on outside food, load-in times, service areas and waste. Some restrict outside food or name official suppliers. Before we quote, we ask you to confirm the venue’s rules from the exhibitor manual or the organiser. If outside catering is not allowed inside a hall, an off-site reception in a nearby office or event space is often the answer.
Formats for events
- Standing reception: canapés, skewers, sliders and small desserts that need no table.
- Seated or buffet lunch: hot and cold dishes with setup and hot holding where power allows.
- Tea breaks: pastries and bites delivered just before each break.
- Staffed service: our team serves, replenishes and clears, so your team can run the event.
