What a meeting or seminar day needs
A short internal meeting usually needs one thing: individual boxes that arrive a few minutes before noon, labelled, with nothing to serve. A half-day seminar adds a tea break. A full training day or conference adds morning tea, lunch and an afternoon snack. Tell us the agenda and the break times, and we plan each delivery against them.
Meeting rooms in Taipei offices and training centres often have limited counter space and no kitchen. Say how the room is laid out and where the food can be left, so we choose formats that fit.
What we serve for meetings and seminars
- Meal boxes: teriyaki chicken, onigiri and sesame udon, with a salad such as the avocado citrus salad.
- Tea breaks: croissants, bagels, shrimp sandwiches and muffins, with macarons for something sweet.
- Shared lunch: a dim sum trio, fried rice and a vegetable dish on a small buffet, when the group eats together.
- Vegetarian boxes and dishes, counted and labelled. Tell us how many and which kind, and the team checks each dish with the kitchen.
Guest count and service level
- 10 to 30 guests: boxes or two to three platters, drop-off. The simplest choice for most meetings.
- 30 to 60 guests: a tea break table or a shared lunch. Choose setup if you want the table ready before the break and collected after.
- 60 to 100+ guests: split the breaks across two tables so the queue stays short, and think about staffed service so replenishing does not fall to your own team.
- For a tea break plan about two to three pieces per person; for a full afternoon tea, about five to seven.
Timing and room details to give us
Give us the food-ready time, not only the start time of the session, and the name of the person who receives the delivery. Mention security desks, lift rules and whether the room is on a high floor. Say if boxes should be labelled by name, by diet or by choice, so each person picks up the right one without a queue.
Hot dishes need a place to stay warm. If the meeting room has no power for warmers, pick dishes that are good at room temperature, such as rice dishes, cold noodles and grilled chicken.
Budget per person
These are typical ranges per person, not a quote. Venue, date, menu and service level move the exact number, so we send the exact quote by email once those are set.
- NT$300 to 500: Meal boxes. Individual boxes, drop-off, disposable serveware
- NT$500 to 800: Drop-off buffet. 4 to 5 shared dishes, ready to serve
- NT$800 to 1,300: Buffet with setup. 6 to 8 dishes plus dessert, warmers and serveware set up
- NT$1,300+: Staffed service. Premium dishes, staff serve and clear
