Why drop-off needs a host
With drop-off catering, the food arrives ready to serve and your team does the rest. It is the simplest and most affordable service level, but someone has to own it: receive the delivery, put the food out, keep the table tidy and deal with what is left. A few minutes of preparation the day before makes the difference.
The day before
- Confirm the final headcount and any vegetarian or special meals with the caterer.
- Register the delivery with the front desk or security if the building requires it.
- Tell the caterer the exact floor, room and the name of the person receiving the food.
- Clear a table near the room and check where waste and recycling go after.
When the food arrives
- Meet the delivery at the agreed point, not at a locked meeting room.
- Check the count of boxes or trays against the order, including special meals.
- Keep special meals apart and labelled so they reach the right people.
- Ask how long the food is best kept out and whether anything should go in a fridge.
- Sign for the delivery only after the count is right.
Serving
Put food out as close to the break as you can. Open hot trays just before people arrive, and keep cold items cold until then. Put plates first, food in the middle and cutlery and napkins last. If vegetarian dishes are shared, put them first in the line so they are not finished before vegetarians reach them.
After the meal
- Do not leave perishable food out for hours. Common food safety advice is to put it away within two hours, or one hour in hot weather.
- Separate waste and recycling the way your building requires.
- If serveware is reusable, stack it where the caterer will collect it and confirm the collection time.
- Tell the caterer about anything that went wrong while it is fresh.