So You're Organizing the Company Event
Every corporate booking we get starts the same way: someone in operations or HR — usually with twelve other things on their plate — has been asked to "sort out the food" for an offsite, a board dinner, a team milestone, or the annual company event. And if the team includes religious employees, clients, or investors, "sort out the food" quietly becomes "navigate kashrut politics you were never trained for."
Relax. This is the guide I wish I could hand every office manager who calls us.
Rule One: The Strictest Guest Sets the Standard
Here's the single most important thing to understand about kosher catering for a mixed workplace: kashrut is not an average, it's a maximum. If 39 employees eat everything and one senior developer eats only Badatz, catering at a "regular kosher" level means that developer eats nothing at your event — and everyone at their table notices.
The professional move is to cater the whole event at the standard your strictest attendee requires. Nobody who keeps less strict kashrut is inconvenienced by stricter food; the reverse is never true. This is why companies with religious staff, Charedi clients, or American investors book Badatz Eda Chareidit catering by default — it's the certification that covers everyone in the room, full stop.
What Corporate Kosher Catering Actually Costs
Numbers first, because that's what your finance team wants:
- Working lunch / meeting platters: 40-65 ILS per person. Sandwich platters, salads, pastries, fruit. Delivered and arranged, no staff.
- Cocktail reception: 70-110 ILS per person. Passed hors d'oeuvres or stations, suitable for product launches and client evenings.
- Full dinner event: 120-200 ILS per person. Plated or premium buffet with service staff — board dinners, annual events, milestone celebrations.
Two corporate-specific notes: get the invoice structured the way your bookkeeping needs it (we issue proper tax invoices, and yes, that question comes up every time), and ask about weekday afternoon availability — corporate events on Tuesday at 4 PM book far easier than Thursday night, and some caterers will sharpen pricing for them.
The Details That Make You Look Good
You're not just ordering food; you're managing how the company looks after its people. The details that get noticed:
- Allergies and diets: collect them in the invite form, not the day before. We routinely produce individual gluten-free and vegan plates alongside the main menu.
- Visible certification: for religious guests, have the kashrut certificate available — literally on the buffet table if appropriate. It answers the question before anyone has to awkwardly ask.
- Timing discipline: corporate events run on schedules. A caterer who's done offices knows the food needs to be ready when the CEO stops talking, whenever that turns out to be.
- English-speaking coordination: if your company works with overseas teams or investors, make sure the caterer can communicate in English. (We're Anglo-founded; this is home turf for us.)
The best feedback an office manager can get after an event is silence — no complaints, no "there was nothing I could eat," no invoice surprises. That's the entire job, done well.
One Phone Call, Not Eleven
A corporate caterer worth hiring handles the whole footprint: food, service staff, tableware, setup, cleanup, and kashrut supervision. Your job should be one approval email, not project-managing five vendors. When you call, have three numbers ready — headcount, budget per head, and event date — and a good caterer will build the rest around them in a single conversation.
Planning a company event in Jerusalem, Bet Shemesh, Modi'in, or anywhere in the corridor between them? Send us the date and headcount, and we'll send back a menu and a real quote the same day. Your twelve other tasks are waiting.