June 16, 2026
How to Plan Office Catering in Singapore: A Step-by-Step Guide
Figuring out how to plan office catering in Singapore is easier than it looks once you break it into steps. From a small team lunch to a company-wide town hall, a little upfront planning means food that arrives on time, suits everyone, and fits the budget — without last-minute panic. This step-by-step guide walks you through the decisions that matter, drawing on what we have learned catering offices islandwide from our central kitchen at Sushijiro.
Step 1: Confirm your headcount and date
Everything starts with how many people you are feeding and when. Get a reliable headcount early, build in a small buffer for last-minute additions, and lock the date and delivery time. Accurate numbers are the single biggest factor in ordering the right amount and avoiding waste.
- Collect RSVPs or a confirmed staff count a few days ahead.
- Add a small buffer for walk-ins or extra guests.
- Pin down the exact delivery time around your agenda.
Step 2: Choose the right format
The format shapes the whole order. Individually packed bento catering suits meetings, hot desks and hygiene-conscious teams, while a Japanese buffet or mini buffet works for larger, more social gatherings. Knowing how to plan office catering really comes down to matching format to occasion.
Step 3: Set your menu
Pick dishes with broad appeal and a balance of protein, rice and vegetables. A mix of sushi, a familiar main like teriyaki or karaage, lighter sides and a dessert covers most preferences. Our best dishes for office catering guide is a handy shortlist if you are unsure where to start.
Step 4: Account for dietary needs
Ask about restrictions before you order, not after. Our entire kitchen is strictly No Pork, No Lard, which covers a wide range of staff, though we are not halal-certified. For vegetarian colleagues, add dedicated vegetarian Japanese options so they have a proper meal rather than leftovers. Flag any allergies when you place the order.
Step 5: Work out the quantities
Under-ordering disappoints; over-ordering wastes budget. For bento, plan one set per person. For buffets, allow each guest a full plate plus a top-up. Our portion guide spells this out by format and headcount, and our team will sanity-check your numbers when you enquire.
Step 6: Plan the budget
Decide your per-head budget early so menu choices stay realistic. Individually packed bento sits in an accessible mid-range, while buffets vary with the dish selection and add-ons. Rather than fixed prices, we confirm exact costs on a quote tailored to your headcount and delivery point. A quick call to +65 9739 1334 gives you a ballpark fast.
Step 7: Sort out delivery and setup
Confirm the delivery window, building access, loading bay or lift details, and where the food will be laid out. We deliver islandwide — the CBD, Marina Bay, one-north and the business parks — and buffets arrive with serving ware so your pantry is ready in minutes. Share access notes upfront to keep delivery smooth.
Step 8: Place the order with enough lead time
For weekday lunches, ordering one to two working days ahead is comfortable; larger or bespoke spreads benefit from more notice. If something comes up suddenly, we also offer last-minute catering where availability allows — just call and ask.
A quick planning checklist
- Headcount confirmed with a small buffer.
- Format chosen to match the occasion.
- Menu balanced and crowd-pleasing.
- Dietary needs and allergens noted.
- Quantities checked against the portion guide.
- Budget agreed and quote requested.
- Delivery time, access and setup spot confirmed.
For recurring catering, our corporate Japanese catering service can take the weekly planning off your hands entirely.
Frequently asked questions
How far in advance should I plan office catering?
One to two working days is comfortable for weekday lunches; allow more for large or custom spreads. For urgent needs, call +65 9739 1334 to check availability.
Should I choose bento or a buffet?
Bento suits meetings, hot desks and hygiene-conscious teams; buffets suit larger, social gatherings. Tell us your group size and occasion and we will advise.
How do I cater for staff who don’t eat pork?
Our whole kitchen is No Pork, No Lard. Please note we are not halal-certified, but we are glad to discuss specific dietary requirements.
How much food should I order per person?
One bento per person, or a full plate plus a top-up for buffets. Our portion guide and team will help you get the numbers right.
Do you deliver across Singapore?
Yes, we deliver islandwide, including the CBD, Marina Bay and business parks. Just share your office address and preferred delivery time.
Now that you know how to plan office catering, the easy part is the food. Share your date, headcount and format, and we will handle the rest.
What is the easiest way to handle recurring weekly office catering?
Set a standing format and a rotating menu so you are not re-planning from scratch each week. When you plan office catering on a regular schedule, lock the headcount cut-off day, the delivery time and a few staple dishes, then let us rotate the proteins and sides to keep things fresh and avoid menu fatigue. Our team can hold a recurring weekly slot so your office pantry is reliably sorted.
Should I offer a hot or cold spread for an office lunch?
Both work well; it really depends on your pantry setup and the occasion. Cold sushi, sashimi and grazing items hold beautifully at room temperature and need no warming equipment, while hot mains like teriyaki or karaage arrive in insulated carriers ready to serve. For a mixed team with varied appetites, we usually suggest a balance of both for the widest appeal.
How do I cater for staff working across multiple floors?
Individually packed bento is the cleanest answer, since every set is sealed and labelled for easy distribution by floor, department or team without anyone queuing at a shared buffet line. Tell us the split across floors and we will pack, group and label the order so it is simple to hand out on arrival.