Planning food for an outdoor event
Outdoors, the site decides the menu. There may be no power, no running water, no tables and no shade. Heat and humidity in Taipei summers make cold food warm quickly, and a sudden shower can move everyone under one shelter. Tell us where the event is, whether there is a covered area and whether vehicles can reach the spot.
If the site is a public park or a rented garden, the host should check the rules on outside food, on bringing equipment and on using the space for a group. We plan the food and logistics once those are clear.
What we serve for outdoor and picnic events
- Hand-held food: teriyaki chicken onigiri, rice burgers, Mexican wraps and pan-fried buns, easy to eat without a table.
- Grilled and roasted dishes: charcoal-grilled chicken skewers and Cajun roast chicken wings, good warm or at room temperature.
- Sweet things that survive the day: dorayaki, Castella and muffins. Skip ice cream and mousse unless there is cold storage.
- Drinks and ice are a separate item. Tell us if you want them in the quote or are bringing your own.
Guest count and service level
- 10 to 30 guests: drop-off in boxes or sharing trays. Your team lays out the mat and the food.
- 30 to 80 guests: setup of a food table, with serving utensils and reusable serveware collected after.
- 80 to 100+ guests: staffed service, with a second table for drinks and sweets so the queue stays short. The cleanup scope is written in the quote.
- Family days with children do best with simple, mild food and a clear separation between the food table and the play area.
Weather, waste and cleanup
Agree a wet-weather plan before the day: a covered fallback, a later start or a food-only pick-up point. Ask for lidded boxes or covered trays so food stays clean outdoors. Parks and many outdoor sites expect you to take your waste home, so tell us whether you want us to collect it or you will arrange it.
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
