The journal
A little planning. A better gathering.
Practical notes for considered catering and effortless hosting.
Planning a 尾牙 or 春酒 in Taipei: timeline, menu and catering checklist
A week-by-week plan for a company year-end party or spring banquet: headcount, venue, menu, service level and the questions to settle before you book catering.
Read the guideOffice catering · 5 min readHow to order office catering in Taipei, step by step
From headcount to delivery: what to decide, what to tell the caterer, and how to avoid the usual problems with office lunches and meeting catering in Taipei.
Read the guideService guide · 4 min readDrop-off, setup or staffed catering: which service fits your event?
The three ways catering can arrive, what each one includes, and how to choose based on your venue, your guests and how much hosting you want to do.
Read the guidePlanning · 4 min readA considered checklist for corporate catering in Taipei
The questions that make an office lunch, client reception, or team celebration in Taipei easier to plan: the occasion, the venue, dietary needs and the full service scope.
Read the guidePortions and quantities · 6 min readHow much food per person? A catering portion guide
Starting estimates for buffets, meal boxes, receptions and tea breaks: how many pieces, dishes and drinks to plan per guest, and what changes the numbers.
Read the guideBudget · 5 min readHow to set a catering budget per person in Taipei
A practical way to set a per-person catering budget: separate food from service, account for fixed costs, compare complete quotes and avoid paying for empty seats.
Read the guideDrop-off catering · 4 min readReceiving drop-off catering: a checklist for the host
What to prepare before a catering delivery arrives at your Taipei office or venue, what to check when it does, and how to serve and clear without stress.
Read the guideMenu planning · 5 min readHow to plan a corporate event menu in Taipei
Match the menu to the programme, the guests and the room: how to choose dishes for meetings, receptions, launches and company celebrations in Taipei.
Read the guideDietary needs · 6 min readDietary requirements for catering: vegetarian, vegan, halal, gluten and allergies
How to ask guests about dietary needs, how to pass them to a caterer in Taipei, what a caterer can and cannot promise, and when to escalate.
Read the guideOffice catering · 4 min readOffice lunch for hybrid teams: ordering when attendance changes
How to order a team lunch in Taipei when people split time between home and office: picking the day, counting heads, choosing boxes or trays and including remote colleagues.
Read the guideSeasonal menus · 5 min read尾牙 menu ideas: auspicious dishes and a balanced buffet
Dishes with good-luck meanings for a company 尾牙, how to build a buffet that works for a crowd, and how to fit the food around speeches and the lucky draw.
Read the guideSeasonal planning · 4 min read春酒 and 開工 catering: the first gatherings after Lunar New Year
How 開工 on the first working day and the 春酒 spring banquet differ from a 尾牙, when they happen in 2027, and what food suits each.
Read the guideAfternoon tea · 4 min readPlanning an afternoon tea or tea reception in Taipei
How to plan an afternoon tea, tea break or tea reception (茶會) for a team, clients or a seminar: timing, the savoury and sweet balance, drinks and the tea table.
Read the guideVenue logistics · 5 min readConference catering in Nangang and Xinyi: a logistics checklist
What to check with a Taipei conference or exhibition venue before booking outside catering: food rules, loading, timing, power, waste and the people who need to know.
Read the guideOutdoor events · 4 min readOutdoor and park picnic catering in Taipei: the basics
Planning food for an outdoor gathering, company picnic or park event in Taipei: permission, heat and rain, keeping food safe, and what to bring.
Read the guideSustainability · 4 min readLess waste at catered events: reusable serveware and right-sized orders
Practical ways to cut packaging and food waste at a catered event in Taipei: reusable serveware, shared trays, accurate headcounts and a plan for leftovers.
Read the guidePlanning a gathering
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