Large-scale event catering, 200 to 5,000 guests
Past two hundred guests, catering stops being a question of menu and becomes a question of flow: how many serving points, what top-up schedule, what circulation plan. We price it within 2 hours during the day, up to five thousand people.
- 200 to 5,000
- guests, with a volume rate at every tier
- up to 9% less
- per person than the hundred-guest format
- 48 h to 7 days
- notice, depending on the format
What a large format actually costs
The price per person falls with volume, though never below the cost of what is on the plate. That is not a commercial gesture: at that volume, logistics and organisation are spread across far more guests. The exact figure is on the proposal and depends on the menu chosen.
A buffet for five hundred, a cocktail reception for a thousand or a full convention day for five thousand: each format is priced on its actual composition, and the proposal arrives itemised line by line.
The logistics of a large format, refrigerated vehicles and staged deliveries, are included in the price per person: in Île-de-France no transport line is added, apart from the €90 supplement in Seine-et-Marne.
What large volume imposes
Lead time comes first: 48 hours up to two hundred guests, three days at five hundred, four at a thousand, five at two thousand, and a week beyond. These are real supply times, not comfort margins.
Queueing comes second. A single buffet for eight hundred people creates a forty-minute queue. We spread several identical serving points across the space rather than building one large buffet.
The cold chain comes third. At that volume nothing can be delivered in one go: we stage deliveries and top-ups so that nothing sits at room temperature for hours.
What can be ordered at scale
Lunch buffets, cocktail receptions, welcome breakfasts, conference breaks and full seminar days are available at every tier, from two hundred to five thousand guests.
Vegetarian alternatives are included at no extra cost at every volume. Dietary requirements are covered as long as we know when you order.
On-site set-up of the buffet is offered as an option, separately from delivery, and priced according to the size of the reception.
Frequently asked
- How many guests can you serve?
- Five thousand, with pricing tiers at 200, 500, 1,000, 2,000 and 5,000. The price per person falls at each tier, up to 9% less than the hundred-guest format.
- How much notice do you need?
- 48 hours up to two hundred guests, three days at five hundred, four days at a thousand, five days at two thousand and seven days beyond. These are real supply times.
- How do you avoid queues?
- By spreading several identical serving points across the space rather than installing a single buffet. One service point for eight hundred people creates a forty-minute queue.
- Is delivery included?
- Across Paris and Île-de-France, yes, at every volume, with a €90 supplement in Seine-et-Marne. The logistics of a large format, refrigerated vehicles and staged deliveries, are included in the price per person.